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KATIE KLEIN RECOGNIZED
Pastor Katie Klein was recognized recently at a Program Coordinator meeting conducted by Rick Holliman. Millie Bell, Executive Director of ODB, presented Katie with a certificate of appreciation for her significant contributions to improvement of the program coordinator area of operation, as the previous volunteer Sr. Program Coordinator, currently staffed by Rick Holliman.
Implementation of processes and procedures to more efficiently handle the facilitation of referrals to social services programs, special services, and program coordinator training were developed and implemented to have a positive impact on ODB and our clients. We thank Katie for her wonderful work. Katie is continuing to focus on her roles as the secretary for the ODB Board of Directors and the committee chairperson for Volunteer Services.
We thank Katie for all she does and has done for ODB.
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PROGRAM COORDINATION STATION
Crime Prevention Program Presented by Denton PD
Rick Holliman invited Officer Shane Kizer to visit the monthly Program Coordinator meeting to discuss crime prevention and safety. Given recent incidents around the country and the fact that ODB has some high-risk clients, this type of training is important in order to ensure the overall preparedness of the program coordinators and other staff members.
Primary topics discussed included: Developing a Safe Team, Crime Prevention Strategy, Responding to Threats and Violence, and Child Care Safety.
Officer Kizer also presented instructions on handling violent situations.
The overall message was "to be aware of your surroundings in an effort to avoid a serious situation, or react if you have to do so."
For more information, contact Officer Shane Kizer at 940-349-7241, or email at shane.kizer@cityofdenton.com
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BITS AND PIECES
WATER WATER WATER ..... OUR SUPPLY IS DWINDLING
As temperatures rise, so does ODB's need for water. Supplies are running low and ODB needs more water. Water is distributed to clients daily and is also included in the weekend meal packs. Donations of water may be dropped off at Our Daily Bread, Monday - Friday, 9a-1p. Or if other arrangements need to be made, please contact ODB by email at ourdailybreaddenton@gmail.com. We thank you for your donations.
BY THE NUMBERS
179 volunteers worked 643 shifts for 1966 hours volunteered during May 2013.
STAFFING AND VOLUNTEER CHANGES
DANIEL SONNEY IS NEW ASSISTANT TO THE CHEF
Daniel Sonney has recently been added to the ODB staff, replacing Bryan Leenhouts as Assistant to the Chef. Daniel comes to us with a wealth of food service history working in popular restaurant kitchens, such as IHOP and Underwood's BBQ. He has also worked for both the Affiliated and Kroger grocery chains. Volunteering for ODB since November 2012 in one of the most demanding positions; dishwashing, Daniel knows his way around the kitchen and is familiar with ODB's staff, volunteers, and clientele. His volunteerism has been generous and his experience appreciated. Please give Daniel a warm ODB welcome. We are very pleased to have him as part of the team.
Bryan Leenhouts has left ODB, joining his father in building new homes. We thank Bryan for his time with ODB and wish him well in this new opportunity.
A cake and ice cream reception/sendoff was held for Jo Leenhouts who has recently left ODB. Jo had been volunteering as Pantry Manager for more than two years. She is leaving ODB for parts unknown! She says she is going, "wherever a 35 foot fifth wheel will take her." Jo and her many contributions to ODB are very much appreciated.
Sincerely,
Our Daily Bread
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ODB VOLUNTEER HELP WANTED
ODB needs substitute drivers for the TAFB, Wal-mart and Target donation pick-up and transport on Mondays, Wednesdays, and Fridays. Volunteers must own a SUV or truck and be able to lift up to 50 pounds.
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| Liz's Recipe Corner |  |
Asian Grilled Salmon
Makes 6 servings
Prep: 5 minutes
Grill: 8-10 minutes
1 side fresh salmon, boned, but skin on (about 3 lbs.)
For the marinade:
2 tbsp. Dijon mustard
3 tbsp. good soy sauce
6 tbsp. good olive oil
½ tsp. minced garlic
Light charcoal briquettes in a grill. Brush the grilling rack with oil to keep the salmon from sticking.
While the grill is heating, lay the salmon (skin side down) on a cutting board. Cut it crosswise into 6 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow to sit for ten minutes,
Place the salmon (skin side down) on the hot grill; discard the marinade in which the fish was sitting. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for ten minutes.
Remove the skin and serve warm, at room temperature, or chilled.
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