Weekly News & Updates
Caring for Older Adults Since 1907
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LILLIAN & SAMUEL HECHTMAN II APARTMENTS |
Sign a lease effective by 1/31/22 and your February rent is free! |
Contact Jackie Rosender
248-444-2430 jrosender@jslmi.org
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We can make some important changes during these COVID years to flush out depression, anger, and angst and to show our bodies they need love to live with joy. It’s time to mask up and seek personal wellness activities for the year ahead and seek powerhouse foods to enhance best health and overall wellness.
Let’s consciously build our immune systems and take advice from the masters in this important field of science: NUTRITION. Aging gracefully involves exercise routines, lifestyle changes and beauty tips to enhance our mind, body, and spirit. Nutritional needs change as we age, and our diet should change too. It’s worth the effort to locate the right doctors and medical professionals who are experts in nutrition and can inform you about personalized programs addressing your own metabolisms. Have your thyroid checked. Metabolism begins to slow, and this means it will take longer to process certain foods. We also have decreased absorption of vitamins and minerals, such as B-12, which is extremely important for good health. Iris Rosen, a former Body Wise Vitamin consultant says, “Not all vitamins are created equal. Eating well and learning what works best for you is like Nutritional Insurance.” She encourages her family to make healthy eating a priority. Iris found the Netflix series “Human, the World Within” fascinating and informative.
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TIPS TO KEEP YOUR NEW YEAR'S RESOLUTIONS |
A new year can offer you a chance to choose what you want to work toward, like a resolution, an intention or a goal — or maybe you're looking to make a more fundamental change in your habits or outlook.
Listen to these stories to guide your self-improvement and self-care in 2022.
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WITH A LITTLE HELP FROM OUR FRIENDS! |
Morning, Afternoon and Evening Hours: Help us at Fleischman, Hechtman and Meer with pouring beverages, prepping items and packing and delivering bags to our residents.
Monday evenings: Facilitate Bingo games at Meer
Thursday afternoons in Oak Park: Play card games with our residents
Wednesdays, flexible hours: Open Prentis store
Fridays 1-3pm: Assist customers at Meer Boutique
Consider bringing your talent to JSL! Can you play an instrument? The piano? Can you Sing? Come visit and share your energy with our grateful residents.
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Get your heart rate up while enjoying music from the 60's with this fun walking workout! |
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NORMA JEAN & EDWARD MEER APARTMENTS |
Sign a lease effective by 1/31/22 and your February rent is free! |
Contact Jackie Rosender
248-444-2430 jrosender@jslmi.org
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(CARE)GIVING AND TAKING: MAKING TIME FOR YOU |
Taking care of a loved one can be difficult. So can ensuring that your own needs are being met during this challenging time. It's easy to feel isolated but Jewish Family Service and Jewish Senior Life are here to offer family caregivers support, comfort and a sense of community.
Join us for our four-part series held virtually on Thursdays at 2 pm:
January 13 - Caregiving Panel
Moderated by Lynn Breuer, JFS
featuring Becky Eizen, JFS
Barbra Giles, JSL
Norman E. Richards, Esq.
Robin Hamilton-Morris, AAA 1-B
February 10 - Take a Breath Brake
with Rabbi Elimelech Goldberg
March 10 - Taking Care of the Caregiver
Author Rabbi Laura Geller
April 14 - It's Okay Not to Be Okay
Dr. Micky Golden Moore
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Rosemary Fig Chicken
1 whole chicken, spatchcocked or cut into 8
3 tablespoons Tuscanini Fig Jam
4 cloves garlic
3 to 4 sprigs fresh rosemary, checked or bug-free
1 tablespoon Tuscanini Balsamic Vinegar
3 tablespoons Tuscanini Extra-Virgin Olive Oil
Juice of 1/2 orange
Freshly ground pepper
1/2 teaspoon salt
1 orange, sliced (optional)
1 to 2 figs, sliced (optional)
Directions
1) Pat chicken dry and place in an oven safe dish.
2) In a processor, combine jam, garlic, rosemary, vinegar, oil, orange juice, pepper and salt.
3) Pour over chicken, making sure to coat both sides well and even under skin. Place orange slices and fig slices around chicken if desired.
4) Marinate in the fridge for one to four hours.
5) Preheat oven to 375 degrees Fahrenheit convection (or 400 degrees Fahrenheit). Roast for about 45 minutes, basting halfway through. Check for doneness with meat thermometer (thigh should be 165 degrees Fahrenheit).
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Rabbi Dovid S. Polter, JSL Community Chaplain
Lord & Tailor
Let us realize the “Lord” namely, the spiritual meaning and purpose in the profession of a tailor.
The purpose of a sewing needle is to attach two objects to each other. In reference to the service of G‑d, this corresponds to tying together the higher and more spiritual with the lower and more physical realms. This is a process that is achieved through the soul’s descent into the physical body in order to make a divine dwelling place in our world.
Because the soul is the vehicle that forges this connection, it is referred to as a “needle.”
In the use of a needle there are two components. The first is the point, which pierces the garment being sewn, while the second is the thread that is drawn through the hole. The combination of these two elements defines the process of sewing.
In our spiritual lives, the point of the needle (that which penetrates the garment) alludes to a person’s ability to do away with the gross materialism of the world and prepare it to be a receptacle for divinity. The thread (the actual medium of sewing) refers to our Torah and mitzvos, (precepts) through which the implementation of spirituality is realized in our world.
Shabbat Shalom by Phone - Enjoy some inspiration
Dial Toll free: 605-313-4107 Access code: 270368#
(Reference number not needed)
Dial # to hear the most recent recorded message.
Rabbi Dovid S. Polter Jewish Community Chaplaincy Program Jewish Senior Life
248-592-5039 • dpolter@jslmi.org
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L’Chaim!
We are so grateful for your financial contributions.
Please continue your engAGEment with JSL.
Your support enhances the lives of our residents.
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Nancy Heinrich, Chief Executive Officer
Kara Powers, Chief Financial Officer
Barbra Giles, Executive Director, Strategic Initiatives
Jo Strausz Rosen, Executive Director, Development
Dianne Azzopardi, Executive Director, Human Resources
Ron Colasanti, Executive Director, Dining Services
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This newsletter was created by Jo Rosen and Amanda Martlock
We’re human, prone to mistakes, so if we erred in our newsletter, please forgive us!
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People of all faiths and beliefs are welcome. |
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