PANDEMIC
UPDATES

Monday, June 15, 2020

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A Message from Kathleen Stauffer,

CEO of The Arc Eastern Connecticut

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Hello Everyone,

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While COVID precautions required us to cancel our Annual June Picnic, I am very pleased to announce our Honor Roll — team members receiving longevity awards. This year we’re recognizing 43 employees who have been with The Arc Eastern Connecticut 5 years or longer, with 7 coworkers reaching 15 years, one with 20 years, one with 25 years, and two who will receive 30- year awards! Please join me in congratulating and thanking these folks for walking
In Partnership for Full Equality with people with IDD and with us, their coworkers!rs

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I also would like to invite you to check out our Agency Highlights brochure, which includes updates on how we’ve strengthened our service models, outreach activities, and self-advocate initiatives, and celebrates our first full year of service as The Arc Eastern Connecticut. You will find information about strategic planning/team building updates in there as well, so please – take a look! (Our Annual Report will be published in October 2020.)

 

I’m also happy to announce the formation of The Arc ECT Reopen Committee, operating under the direction of Chief Operations and Quality Officer Laurie Herring and involving team members from every strata of service as well as each area of leadership. The Arc ECT also surveyed every person and family we serve for input. Health and Safety is always our No. 1 priority!

 

In the meantime, face-to-face visits with residents of our homes are going really well — several families have taken advantage of this initiative and have met in outside picnic and garden areas at the Norwich and Danielson offices. 

 

In other news . . .

Team member Jennell Ricard has developed “Activity Kits” for each of our 22 residences. Dropped off each week, the kits contain a wonderful selection of fun and educational games, exercises and crafts that can be shared via regular ZooRoom chats. Everyone across the residences can participate together with their friends.

 

New podcast . . .

Please take time to listen to Answers From The Arc, Episode #3. Board Treasurer Gene Michael Deary and I pay tribute to Judy Daviau, our Deputy Chief Quality Officer—Day Services, who passed away May 24. Gene Michael and I are joined by Matt Desaulnier from Gerardi Insurance, a longtime partner of The Arc ECT and one of our most stalwart events sponsors and supporters.

 

Reminder to all Team Members: Be sure to check your work email at least once a week for important agency updates—and prizes!

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Sincerely,

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This Week's Recipe

SMOKY SUMMER

CHICKEN SALAD

This chicken salad is incredible! So much flavor from grilled chicken,

sweet cherry tomatoes, corn, cheddar cheese and a secret ingredient!

And for those who aren’t partial to “smokiness,”

just leave that part out—it’s still yummy.

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Ingredients

• 1 pound boneless, skinless chicken thighs (or you can buy a rotisserie chicken)

• 2 tablespoons olive oil

• ½ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 1 cup cherry tomatoes, halved or chopped

• 1 cup sweet corn kernels (raw, grilled, cooked, frozen--whichever you prefer)

• ⅓ cup sliced scallions

• ¼ cup grated sharp cheddar cheese

• ¼ cup plain Greek yogurt

• ¼ cup mayonnaise

• 1 ½ tablespoons freshly squeezed lemon juice

• ¼ teaspoon liquid smoke (or omit it . . . but who would want to?)

• Pinch of salt

• Pinch of freshly ground black pepper

Directions

1. (If you’re grilling instead of buying a rotisserie chicken): Preheat your grill to the highest setting. Season the chicken thighs with salt, pepper and garlic powder. Brush them with olive oil. Place the chicken on the grill and cook for 6 minutes per side. When finished, let the chicken rest for 15 minutes. After 15 minutes, cube or shred the chicken. (Grilling the chicken also adds a little smoky flavor.)

2. Place the cubed/shredded chicken, tomatoes, corn, scallions and cheese in a large bowl. Toss it together.

3. In a small bowl, whisk together the yogurt, mayo, lemon juice, liquid smoke, salt and pepper.

4. Pour the dressing over the chicken mixture and toss well. Combine and stir until every bit is covered. Serve the chicken (warm or cold) on croissants or toast with lettuce or microgreens.

5. This stays great in the fridge for about 3 days. It tastes even better the next day(s)!