February 2020 Articles
Spotlight on Finance
The Finance Department is located in the lower level of Iris Park Commons. Team members include: Tom Henry, Chief Financial Officer (CFO); Sherri Friedrich, Controller; Amy Wallace, Senior Accountant; Lenssa Lemma, Senior Accountant, Accounts Payable and Brandon Orgeman, Senior Accountant.
Thank You
Many on our campus have stepped up this past month offering special support to elders on campus, jumping in to support team members and demonstrating their deep commitment to serving. A special thank you to the following departments for their added teamwork this month:
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Spiritual Life team
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Iris Park Commons team
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Culinary team
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Home Care team
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Housekeeping team
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Maintenance team
New Hires
LPN
Mayamu Wilson
Nnenna Osuagwu
Maintenance
Christopher Stark
Housekeeping
Jasmine Thomas
Florence Perry
Fitness Specialist
Anthony Munkholm
NAR
Mica Newman
Halimo Abdullahi
Kimberly Lucas
Payroll
Leeann Turner
Shahbaz
Dorothy Tariki
Jeanne Marie Koffi
Angelyn Kwabo
Cheyanne Robison
Bahja Said
Samsam Aden
Culinary
Jaleece Harper
How to access your work email
Please click on the PDF icon below to view instructions on accessing your email!
Employee Anniversaries
One year
Shoua Xiong
Steven Mukasa
Staceyann Koulefionou
Kristen Tonda
Chloe McElmury
Amy Wallace
Two years
Ian Bruess
Nicholas Leach
Three years
Tina Bonkat
Layla Shuayb
Four years
Anne Slaughter
Five to ten years
Michael Nimene - 5 years
Yenework Woldeyohannes - 5 years
Portia Asiedu - 5 years
Isata Rogers - 5 years
Zeyba Adem - 5 years
Ihya Toure - 5 years
Edasso Ogato - 7 years
Monicah Jackson - 7 years
Robert Schivcharran - 8 years
Henrietta Mills - 10 years
11 to 15 years
Loveline Ndelle - 11 years
Clifford Hunter - 14 years
Robert Goodale - 15 years
20 years
Zenebu Habtu
Handwashing
During the season of flu and illness, it is especially important to practice good hygiene. Wash your hands with warm, soapy water. If you’re feeling ill, please let your supervisor know.
Culinary Corner
Cooking with Dried Herbs
Most herbal flavors and aromas are released by heat. Although fresh herbs are usually preferred, dried versions can be used. Toasting or dry roasting whole spices in a dry skillet over medium heat before grinding will bring out even more flavor. A good rule of thumb is to substitute 1 teaspoon of crumbled, or 1/4 teaspoon powdered, dried herbs for each tablespoon of fresh herbs called for.
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Cooking with Fresh Herbs
When using fresh herbs in cold dishes, they should be at room temperature. When preparing a dish that requires a lengthy cooking period, you can use a small, tied bunch of fresh herb sprigs. This bundle is generally known as a bouquet garni and customarily contains parsley, bay leaf, and thyme. Herbal combinations can also be minced and added to a meal immediately upon completion of cooking, and as a garnish before serving. There are no hard and fast rules when cooking with fresh herbs. Start to experiment using small amounts to see what you like.