Weinberg News - October 2019

October 2019

Welcome to the Weinberg Campus newsletter, dedicated to sharing news

and information with employees, residents, families and special friends.

Message From The President

A few months ago in this column I wrote about how much I like mowing my lawn. In one activity I can enjoy a glorious summer day, get some exercise, and relish the fact that I have the best-looking lawn in the neighborhood. I’m not sure I can say the same about raking leaves. While autumn days can be glorious, and I can get some exercise, and I can show off my lawn for a few more weeks, leaf removal can seem endless. Shoveling snow all winter long is not that much fun either - until the first crocus of spring blooms.

One of the great things about living in Western New York is experiencing four seasons – four different seasons with something for everyone. "Winter, spring, summer and fall," just like James Taylor sings in his 1971 hit "You've Got A Friend."

Even though the seasons change, we take comfort in the constancy that they always do.

This truth is just as strong at Weinberg Campus. This fall will bring us closer to completing our sale to Elderwood – a change that signals constancy – constancy of mission, constancy of purpose, constancy of excellent services to the older adults we serve. Weinberg’s long history of commitment to senior citizens in our community will continue to be here, supported by an organization that will serve our clients, residents, and their families.

Have questions or comments? Feel free to contact me at [email protected] or 716-639-3311 ext. 2468

What's New

Resident Profile: Surprise Visitor

Brings Flowers & Fond Memories

Left to right: Millie's son, Tom, with Millie, and surprise visitor Louis.

On a recent Friday afternoon, Dosberg Manor resident Millie was working on a 1,000-piece puzzle when she looked up and spotted her eldest son, Tom, walking toward her. Alongside Tom was another silver-haired gentleman carrying a huge bouquet of long-stem roses. He approached the table, knelt beside Millie’s chair and asked, “Do you remember me?”

“LOU-EE!” Millie squealed with delight, her eyes brimming with tears.

Her surprise guest was Louis Materon-Munoz′, the American Field Service exchange student from Bogota, Colombia, who at age 16 spent the 1963-’64 school year with the Millie and her family in their Middleport, New York, home. At the time, Millie and her husband, Harold, were raising three children: Tom, Ron, and Linda. Their fourth child, Lisa, didn’t arrive until 1966, so she never knew Louis well – but she’s heard lots of stories from her siblings.

“I know that Louis really became a part of our family. He was always so grateful to my parents for the opportunity to live here,” Lisa says, adding that he kept in touch with them year after year, sending holiday cards and notes.

Millie remembers Louis as “a good boy who fit in well with our family.” He wasn’t a fussy eater, she says, but his eggs had to be well done and would drink only coffee he’d brought from his native country.

After earning his college degree back in Colombia, Louis returned to the US and permanently settled in Texas, where he is a professor of biology at the University of Texas. When Louis and his wife began planning a trip to the Buffalo area to attend Middleport High School’s 55 ^th class reunion, his top priority was to visit his American mom, who turned 96 this year.

“One of the first questions Louis asked me was, ‘Mom, do you still have your apple pie recipe?’ I told him, ‘I’m not sure what happened to that!’” Millie explains, “but what he really wanted to know was what kind of apples I used.”

Millie and her late husband, Harold, shared 70 wonderful years of marriage prior to his passing two years ago. She’s proud to share that Harold served as mayor of Middleport for six years. “Best mayor they ever had!” she exclaims.

Today, Millie – who recently became a great-great grandmother – is happy to call Dosberg Manor home.

“I love it here! The people are very nice. I love them all – and I think they all love me,” she says.

Affectionately known as The Puzzle Lady, Millie’s love of doing puzzles has inspired many fellow Dosberg residents to take up the hobby, prompting the addition of several puzzle tables throughout the building.

“Puzzles are good for us. They keep us young!” Millie says with a cheerful grin, pointing to her head.

Dosberg Manor offers assistance and social programming in a comfortable, supervised setting. Offering both an adult home and a licensed assisted living residence, Dosberg Manor is part of Weinberg Campus’ full continuum of care, which also includes senior apartments, enriched housing, a skilled nursing home, inpatient rehabilitation and outpatient physical therapy.

A few openings are available now. For information contact Anna at (716) 639-3332 or [email protected] .

Color Your Plate For Fall

By Elizabeth Musial,

Dietetic Student

With the Fall season upon us, there are so many fun ways to get into the Fall spirit. A fun and nutritious way to celebrate Fall is to incorporate in-season, local fruits and vegetables into your diet. In doing so, you are supporting local growers, as well as adding a variety of colors to your plate.

Why add color and variety to your plate? Adding different colors in the form of fruits and vegetables provides vitamins, minerals and nutrients that your body needs for growth, repair, and overall health. Fruits and vegetables are also good sources of Vitamin A, Vitamin C, B- vitamins, folate, potassium, as well as many others. Different colors and varieties of fruits and vegetables complement each other, each providing good sources of different vitamins and minerals.

Most fruits and vegetables are low in fat, sodium, and calories, and high in dietary fiber. Dietary fiber from fruits and vegetables can help lower blood cholesterol and risk for heart disease. Dietary fiber also helps to keep you full and satisfied longer, and less likely to snack on unhealthy foods.

Local fall fruits include apples and pears. Local fall vegetables include butternut squash, carrots, kale, eggplant, zucchini, pumpkin, broccoli, beets, peppers, corn, beans, and many herbs.

MyPlate daily recommendations for fruits and vegetables through the United States Department of Agriculture include:

Women:

31- 50 years old- 1 ½ cups fruit; 51+ years old- 1 ½ cups fruit
31- 50 years old- 2 ½ cups vegetables; 51+ years old- 2 cups vegetables

Men:

31- 50 years old- 2 cups fruit; 51+ years old- 2 cups fruit
31- 50 years old- 3 cups vegetables; 51+ years old- 2 ½ cups vegetables

Stuffed Butternut Squash with Quinoa, Kale, Cranberries and Chickpeas

Ingredients

2 medium butternut squash — about 2 1/2 pounds each
2 teaspoons olive oil — divided
3/4 cup quinoa
1 1/2 cups low sodium vegetable broth - or chicken broth
1 bunch kale — stems removed and chopped (about 6 lightly packed cups)
2 cloves garlic — minced
1 teaspoon dried oregano
1/2 teaspoon kosher salt — plus additional for roasting squash
1/2 teaspoon black pepper- plus additional for roasting squash
1 can low sodium chickpeas — (15 ounces), rinsed and drained
1/3 cup reduced sugar dried cranberries

Instructions

1. Preheat the oven to 425 degrees. Halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray, cut sides up. Drizzle with 1 teaspoon olive oil and sprinkle lightly with salt and pepper. Bake 45-55 minutes, just until the squash is fork tender. Remove from the oven and let cool. Reduce the oven temperature to 375 degrees.

2. While the squash is baking, place the broth in a small saucepan and bring to a boil. Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 12 minutes, until most of the broth is absorbed. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork, then set aside.

3. In a large skillet, heat the remaining 1 teaspoon olive over medium. Add the kale and cook until wilted, about 4 minutes, then reduce the heat to medium low. Add the garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook 30 additional seconds, until fragrant. Stir in the chickpeas, cooked quinoa, and cranberries.

4. Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Stuff the kale quinoa filling into the squash halves, then return the squash to the oven. Bake at 375 degrees until hot, about 10 additional minutes.

Nutrition Information

Yield: 4 servings Serving size: 1 stuffed half

Amount per serving: Calories 387; Fat 5g; Sodium 265mg; Carbohydrates 79g; Fiber 17g; Protein 13g

Safety Corner: Western NY Mutual Aid Evacuation Exercise

As part of emergency preparedness efforts, Rosa Coplon Living Center has an evacuation plan containing detailed information, instructions, and procedures for situations that necessitate a full or partial evacuation.

Rosa Coplon is also pleased to participate in the Western New York Mutual Aid Program in conjunction with other nursing homes and assisted living residences that assist each other in the event of a disaster. To ensure the protection of residents and staff in an actual emergency, drills are conducted routinely.

Last month the Rosa Coplon Emergency Disaster Planning Committee participated in a full scale evacuation exercise. In our mock scenario, we ran through a drill of what would happen if an area nursing home needed to evacuate 90 residents.

The drill began with the set up of a Mutual Aid command center. Todd Baughman, Maintenance Tech at Weinberg Campus and a member of the disaster committee, assisted in calling other Mutual Aid members to assist in relocating the "mock residents."

Weinberg Campus accepted four “mock residents,” checked the medical records that they brought with them, put their wristbands on, and recorded the serial numbers to identify them to staff. The drill was a success and served as a helpful training exercise for handling emergency situations and assisting fellow WNY Mutual Aid members.

Thank you to Lauren O’Connor – PT, Lyn Featherstone – Executive Assistant, Teresa Willms – Homecare and Alsha Paulk – HR for their assistance with the exercise and posing as residents for the purpose of this drill.

Letter of Thanks

"You are a bright

spot in any day."

Below is a note of appreciation from a family member of a Weinberg Campus resident at Dosberg Manor.

Thank you so very much for all that you do. I really appreciate everything. You go way above and beyond! I know that my [loved one] appreciates you.

Featured Events

Monthly Activities For Residents

View monthly activities calendars online by clicking the links below or www.weinbergcampus.org/News-Events/Activities-Calendar.aspx .

Dosberg Manor

Forest Creek & Meadows

Garden House

Rosa Coplon Living Center

New Employees September 2019

Ladomanai Davis , Food Service Worker

Kendra Gray , CNA, Rosa

Keisha Hamilton , HHA, Garden House

Marisha Hibbert , RN Supervisor, Rosa

Tashnae Smith , Food Service Worker

Samantha Sugarman , Activities Coordinator, Meadows

Porscha Tyler , Food Service Worker

Trina Tyson-Hooks , CNA, Rosa

On The Move!

Congratulations to Ashley Pace on her promotion to Payroll Manager. Ashley joined Weinberg Campus in January 20 17 as a temp and was hired full time six months later as Benefits Coordinator before moving into an HR Specialist role. Ashley says, "I'm excited about having the opportunity to learn new things in my new role."

Alsha Paulk, has been promoted to HR Specialist. Alsha joined Weinberg Campus in June 2018, and earned her bachelor's degree in General Management in December 2018. "I'm excited to take the next step in my career and to be able to combine it with what I've learned as HR Coordinator." Be sure to congratulate Alsha when you see her.

"I'm very proud of both Ashley's and Alsha's accomplishments and am pleased to offer good employees opportunities to grow in their careers at Weinberg Campus," says Melissa Feider, Director of Human Resources. "Please join me in wishing them success!"