Welcome to the Weinberg Campus newsletter, dedicated to sharing news
and information with employees, residents, families and special friends.
Message From The President
Autumn. For many, this is the best part of the year. There is so much to like about autumn, especially for those of us lucky enough to live in Western New York. Apples, apple festivals, apple cider, and, even better, apple cider doughnuts. The splendor of autumn leaves – maple oranges and reds, oak browns, tamarack yellows. Brighter moons and stars.
And while most people think of spring as the month of renewal and hope, for some of us autumn is the month of hope renewed. Why? Because we are Bills fans!
In the early 1990s, the Bills gave us a lot of hope, four years in a row. It’s been a long, frustrating 30 years since those four unsuccessful Super Bowl appearances. But last year the team lifted our spirits and hopes, and they are doing so again this year. Let’s hope their season is as splendid as autumn in Western New York.
Across the country, the pandemic is creating frustration after a period of hope when the vaccines began to dramatically reduce the number of COVID cases. With new variants, cases are once again on the rise. Rest assured that here at Weinberg Campus we will remain vigilant and continue to rigorously apply protocols and practices designed to prevent the spread of the virus. I know how much our residents and their families have appreciated how safe they have been and have loved the opportunity to visit each other in person. I am personally grateful for how everyone – staff, residents, and family members – has pulled together to make this happen.
We're participating in the Walk to End Alzheimer’s event on Sept. 18. Want to join our team? Go to www.alz.org and click “Register for Your Walk,”“Find a Team,” and search for “Weinberg Campus.”
Last month we were thrilled to host a fun tailgating event for our friends at Network in Aging. We enjoyed connecting with others in the community and sharing what makes Weinberg Campus a great place to live and work!
We'd like to wish Pat Graff a happy retirement, from all of us at Weinberg Campus! We appreciate everything Pat has accomplished in her role as Director of Home Care Services for the past five years.
Al Nolan has succeeded Pat in this role. If you are looking to learn more about Home Care Services available to Weinberg Campus and Erie County residents, email Al at firstname.lastname@example.org.
Resident Spotlight: Arnie Koenig
When Dosberg Manor resident Arnie Koenig looks back on his life, he has many fond memories of his family and career.
“I had wonderful parents,” says Arnie. “My brother, Bernie, and I could talk to them any time. They treated us as equals.”
Arnie was born in South Bronx and while he was very young, his family moved to Bayside, Queens, New York. It was only fitting that he became a New York Giants baseball fan, a team that later relocated to the West Coast to become the San Francisco Giants at the close of the 1957 Major League Baseball season.
“I still get up in the middle of the night to check and see if they won!” says Arnie.
Arnie lit up as he described his enthusiasm for sports – a passion he still holds today. His love of sports and outspoken personality led him to pursue a career in sports broadcasting. He attended the Career Academy for Broadcast Training before transferring to Announcer Training Studios in Manhattan, where he graduated in 1967.
Arnie placed an ad seeking employment as a radio announcer, and sure enough, he captured the attention of a radio station in Rutland, Vermont, where he landed his first radio gig. His on-air personality, “Ernie King,” was his first foray into the broadcasting world.
During his career he explored other positions within the broadcast industry, as Assistant Chief Engineer, Assistant Music Director, and Assistant News Director, all while working for a station in Trenton, New Jersey. These experiences led him back to his first job in Rutland, where he worked as an announcer until the station was sold. He then made his way south to work for a radio station in Georgetown, South Carolina, living out his dream.
When life’s twists and turns led him back to Bayside in 1971, he decided to hang up his headphones to begin a career in banking. After working at East River Savings Bank for two and a half years, he received a call from a radio station owner in Jupiter, Florida. He decided to move there to give his radio career one last shot. He eventually returned to the banking world, working at Bayside Federal Bank in many positions, and eventually ending his career at M&T Bank.
Along the way, Arnie fell in love. Since placing an ad helped him find a job, he decided to place an ad to find a wife! At the end of 1975, Arnie met Marsha, one of many women who answered his personal ad. Within five weeks of dating, Arnie proposed! They were married on May 30, 1976, and they remained married for just over 39 years. Arnie beamed as he shared his cherished memories of Marsha, reminiscing about their first dinner date at Brighton Beach, and how comfortable they were with one another.
Pictured above: Arnie and Marsha at their home,1979.
In Arnie’s spare time, he loves collecting sports news clippings, watching the San Francisco Giants baseball team, and rooting for Notre Dame’s college football team.
Arnie has lived at Dosberg Manor since October 2020. Moving to Weinberg Campus from his previous home in New York City allows Arnie to live closer to his brother, Bernie, who lives in London, Ontario, Canada.
“The people at Weinberg Campus are very nice and the staff is very caring,” says Arnie. “I love our local rabbi and have a great relationship with him. I also like playing bingo with the other residents on my floor.”
Arnie stays active and engaged on campus. Staying true to his broadcasting roots, he currently leads a daily news group for his fellow residents and was recently elected Vice President of Dosberg Manor’s Resident Council.
Assisted Living Week
At Weinberg Campus, we are honored to work with exceptional colleagues who are consistently committed to enhancing the quality of life for residents every day. From the nursing team, to the therapy department, to our food service workers, and countless other positions, we are grateful to every member of our Weinberg Campus "work" family!
Next week we will celebrate National Assisted Living Week, highlighting the variety of care we offer to seniors who are considering a move to Dosberg Manor or Garden House, as well as celebrating our hardworking team who plays such an important role in the lives of residents every day.
To learn more about our assisted living options, click the links below to past newsletters with features on each community, or visit WeinbergCampus.org:
All activities are carefully planned in accordance with the latest COVID health and safety guidelines.
Beginning at sundown, the Jewish New Year is a time for inner renewal and divine atonement. Shana Tova to all!
Known as "the day of atonement," Yom Kippur is the holiest day of the year in Judaism, traditionally observed with a 25-hour period of fasting and intense prayer.
Pictured above: Residents enjoying musical entertainment by Sarah and Jerome, Marcia from "A Step in Time," and Drums4Health. Rabbi Alex stopped by for the traditional blowing of the Shofar for Rosh Hashanah. Rosa Coplon residents keep the creativity flowing with coloring and crafts!
Pictured above: Residents reminisce with old photos while others celebrate "Fair Day" with fun games, tasty treats, and temporary tattoos! Meadows residents ordered lunch in, enjoyed each other's company, and welcomed musical guest, David Stockman. This freshly bloomed sunflower was an unexpected surprise in the garden, and the gift shop is now open for resident shopping once again!
Pictured above: Residents are thrilled to dine together again! Weekly crafts are always a treat - check out the new "Wall of Honor," featuring a tribute to Dosberg Manor residents who have served our country. Resident Esther has donated her treasured grandfather clock for all to enjoy, and everyone has a great time when Janis is leading an exercise class!
New Employees August 2021
Lori Behm, RN Supervisor, Rosa Coplon Living Center
Elisa Capanyola, RN Supervisor, Rosa Coplon Living Center
Katherine Eiselsberg, Occupational Therapy Coordinator, Rosa Coplon Living Center
Jessica Fenter, Director of Patient Services, Fallon Health Weinberg
AiQuinah Franklin, CNA, Rosa Coplon Living Center
Keyona Freeland, Home Health Aide, Garden House
Rachael Gromlovits, Physical Therapist, Rosa Coplon Living Center
Kenya Hooks, Personal Care Aide, Dosberg Manor
Sarah Leffler, Administrative Coordinator, Rosa Coplon Living Center
Alicia Miller, RN Supervisor, Rosa Coplon Living Center
Lashawna Pride, Food Service Worker, Rosa Coplon Living Center
Brittany Rydza, HR Assistant, Rosa Coplon Living Center
Mary Jo Wisniewski, LPN, Unit Nurse Supervisor, Dosberg Manor
Butternut Squash Soup
As temperatures begin to drop, it's almost as if you can smell fall making its entrance...pumpkin, apples, spices, the smell of leaves changing their colors... and amazing hearty soups! Here's an easy recipe for a fall favorite.
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
½ teaspoon sea salt
1 butternut squash, peeled, seeded, and cubed (3-pound)
3 garlic cloves, chopped
1 tablespoon chopped fresh sage
½ tablespoon minced fresh rosemary
1 teaspoon grated fresh ginger
3-4 cups vegetable broth
Freshly ground black pepper
Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.