October
2014
Issue 1


Moving Meetings &  Food to Boot
Volunteer         Race Calendar        Community Calendar
Let's Walk The Talk!

Written by Deb McClellan, Community Operations Manager, Live Well Winona

 

Janneke and I are were inspired recently by a Ted Talk - Got A Meeting Take A Walk.  The information wasn't anything new to us, but it did remind us of the many benefits

walking meetings have to offer.  Here are just a few. 
  • Physical activity that fits into the day
  • Energized and more alert
  • Different environments to inspire new ideas and creativity
  • Time outdoors, in nature, and with fresh air and light
  • Improved physical and mental well-being
  • Walking and talking side by side cuts through hierarchical and status distinctions and sets people at ease
  • Enhanced relationship building, strengthening team spirit
  • Meetings no longer feel like a waste of time
  • Great for brainstorming or problem solving
So when the Dean of College of Business of Winona State University, Hamid Akbari, Ph.D. approached us about co-facilitating a project aimed at getting students and area community leaders to engage in meaningful conversations, we were very excited. 

On October 17th, at 11:45 am the first Entrepreneurial and Innovative Walk and Talk event will take place. (Weather contingency date is October 29th). The objective of this program is to educate, inspire, and encourage creative thinking between all participants.

 

Each community leader will be paired with a small team of 4-6 students and community members. A brief introduction and walking instructions will be provided by Live Well Winona and the College of Business, with the walking meetings leaving our office around 12:00pm. Groups will walk around West Lake Winona (small lake).

 

Discussions may include: 

  • personal experiences and background such as business, trips, volunteer work, family
  • special project or activity you are or have been involved with
  • Any innovative or entrepreneurial ideas by the leader or the group

If you would like to participate in this or future walks, or lead a future group, we would like to hear from you.   

 

But remember, a walking meeting does not need to be organized by an outside facilitator.  The next time you are invited to OR are organizing a meeting, make it a Walking Meeting!  For more information contact us at 507.474.9825.  

After the Loss of a Loved One - A Healing Retreat 

Life shifts after a profound loss, and healing takes time. Winona Health, Live Well Winona and WSU Counseling Services invite high school students to a retreat offering holistic healing practices. Attendees will have the opportunity to share grief with others in a safe, confidential, and caring environment as well as self-reflection.

 

The retreat will be held at First Congregational Church of Winona in the Fireside Room on November 15th, 2014 from 9:00am to 3:30pm. There is NO COST, however, space is limited and registration is on a first come basis. Please bring a notebook or journal.  Snacks and lunch will be provided.

 

Throughout the day participants may engage in guided imagery, yoga, journaling and other creative expression with music and collages. After each activity, there will be group time for sharing and compassionate listening.

 

This retreat is facilitated by Eunie Alsaker, MSSW, LICSW, CT WSU Counseling Services and Jamie Sanders, MSW, APSW.

 

To register, please click: Healing Retreat Registration 

 

For more information feel free to email Eunie at ealsaker@winona.edu or call Janneke or Deb at 507.474.9825.
Creamy Potato and Asparagus Soup
Recipe credit:  Better Homes and Gardens http://www.bhg.com/recipe/soups/creamy-potato-and-asparagus-soup/

Ingredients:

1 1/4 pounds fresh asparagus spears, trimmed
1 1/4 pounds potatoes, peeled and chopped (1/2-inch pieces or smaller)
1 12 ounce can evaporated milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/4 cups water
6 slices bacon
1 tablespoon honey
Toppings such as finely shredded lemon peel, fresh Italian (flat-leaf) parsley, coarse salt, and/or freshly ground black pepper (optional)

 

Directions:
  1. Reserve about one-third of the asparagus. Combine remaining asparagus, the potatoes, evaporated milk, salt, pepper, and the water in a saucepan. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender. Cool slightly. In a blender or food processor, blend or process soup, half at a time, until smooth.
  2. Meanwhile, in a skillet cook bacon until crisp. Drain on paper towels; set aside. Reserve 1 tablespoon bacon drippings in skillet. Add reserved asparagus spears to the drippings in skillet. Cook for 5 to 6 minutes or until asparagus is crisp-tender, stirring occasionally.
  3. Coarsely chop bacon and place in a microwave-safe pie plate. Drizzle bacon with honey; cover with vented plastic wrap. Just before serving, microcook on 100 percent power (high) for 30 seconds.
  4. To serve, ladle soup into bowls and top with asparagus, bacon mixture, and, if desired, toppings.
Nutrition Facts Per serving:
  • 356 kcal cal.,
  • 15 g fat
  • 7 g sat. fat, (1 g polyunsaturated fat, 6 g monounsaturated fat)
  • 41 mg chol.,
  • 673 mg sodium,
  • 43 g carb.,
  • 4 g fiber,
  • 17 g sugar,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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