Age only becomes a limitation when we stop growing, stop contributing, or stop aspiring toward something greater. Why confine ourselves with pity titles about age and self-worth? Live with vitality at every stage – giving our best, focusing on what we can control, inspiring, and serving. Blessings, Marc

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RESPECT OUR VETERAN HEROS AND THOSE WHO SERVED AND THOSE WHO LOST THEIR LIVES SERVING.

NO MORE WAR

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For some Army Reserve Soldiers, their mission extends beyond land operations. Every day Soldiers take to the skies with careers in aviation and aerial defense. Army Reserve crew members perform a multitude of missions, including transporting troops and personnel, distributing supplies and equipment, directing search and rescue missions, providing combat support, and more in support of the Army’s mission here in the United States and around the world. This National Aviation Week, the Army Reserve commemorates the achievements and innovations of Soldiers in this field.

The Army Reserve has a range of opportunities in the aviation community. Most notably, Army pilots are responsible for flying fixed-wing aircraft, helicopters, and drones. However, careers in Army aviation also include aviation operations specialist, air traffic control, aircraft electricians, helicopter mechanics, aircraft structural repair, and flight paramedics.

It takes a team of highly specialized professionals to make aviation missions successful. The skills and hands-on training Soldiers gain in an Army aviation and aerial defense career can’t be matched anywhere else. Soldiers help defend the nation from above, while also exploring the skies and working with some of the most advanced machines in the world.

Join U.S. Army Reserve Command Aviation Directorate, Fixed Wing Division Chief, Lieutenant Colonel Amy Buck as she discusses the importance of celebrating National Aviation Week and the unique opportunities the Army Reserve offers to Soldiers serving in the aviation community.

#armyreserve #aviation #soldiersserving #mission #pilots #helicopters #drones #aircraft #chief #lieutenant #colonel #amybuck #flight #paramedics #mechanics #electricians #control #army

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Listen to “National Lobster Day September 25 we speak to Darren Cowie Lukes Lobster at 80th StreetAmsterdam” on Spreaker.

WE SERVE THE BEST TASTING SEAFOOD BECAUSE WE KNOW HOW TO CARE FOR IT THE MAINE WAY, FROM THE DOCK TO YOU. WE KNOW OUR FISHERMEN, WE KNOW WHERE AND HOW THEY FISH AND WE WORK TOGETHER TO PROTECT OUR OCEANS FOR TOMORROW. WE KNOW SO YOU CAN TOO. KNOW YOUR SEAFOOD.

We execute our mission through adherence to three core values:
Taste – serving seafood harvested with sustainable methods from clean waters, handled delicately, and traced from dock to plate to ensure perfect flavor, texture, and food safety.
Transparency – dealing openly with suppliers and creating business models that bring value back to the shore, giving teammates and guests complete information on where their food comes from and how it’s harvested and handled, advocating for greater transparency in our food system, and setting goals for our team to constantly improve our environmental and social impact.
Purpose – Using the power of our brand to do good, using our Keeper Fund to champion and fund win-wins for the environment and our coastal communities, and contributing to social justice initiatives in all our communities. We are proud to be a Certified B Corp.

ENVIRONMENT

Since its first day, Luke’s Lobster has been committed to only serving sustainable seafood, and has advocated for transparency in the food chain so that consumers know what they’re eating, who harvested it by what methods, and how it was handled from farm or dock to plate. Our commitment to sustainable ingredients has only grown, but we are now also committed to improving the other environmental impacts of our industry.

We’ve switched to buying 100% renewable energy, supported solar installations in Maine, and made aggressive efficiency improvements in our production facility as we work to complete our first carbon footprint assessment. We are also working directly with fishermen, wharf operators, and other seafood processors on their own efficiency projects and footprint reductions. We’re also tackling waste reduction in our shacks by reducing dependence on single use items and sourcing more environmentally friendly options.

B CORP – USING BUSINESS AS A FORCE FOR GOOD

Luke’s Lobster has been a Certified B Corp since January 2018. B Corp is a certification program with a rigorous assessment to prove your company achieves social and environmental good, not just profit. Our commitment to the wellbeing of our team, our community, and the environment makes us one of the only restaurant groups in the world that “walks the walk” enough to earn this certification.

Our B Corp ethos is woven through how we do business–elements like sourcing sustainable seafood from co-ops, buying 100% renewable energy, and giving our team growth opportunities and agency in guiding our business–as well as what we do outside our day to day–investing in scientific research through the Keeper Fund or contributing food to our free fridge network. We see B Corp as the embodiment of the “rising tide lifts all boats” mentality: when we work for the benefit of all our stakeholders and the environment rather than just our own profits, we all grow stronger and succeed together.
March is B Corp Month!
Learn more about the B Corp categories and how to get certified

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Trusty Treats–New snack designed for especially picky eating pets

Purr-Fect Ideas–Expert advice on providing a safe space for your animals

Clean & Safe—Easy ways to keep your pets cleaner with less hassle

Spokesperson Background: Kristen Levine is the founder of Fetching Communications, the nation’s first and only marketing and public relations firm dedicated to serving the pet and veterinary industry. Today, Kristen is a popular pet living expert, speaker, author and blogger, connecting with pet parents, and providing business consulting services to pet positive companies and veterinary practices. A Florida resident, Kristen is married and lives with her dog Chilly, a pair of miniature donkeys, and cats.

#happier #pets #living #portal #purrfect #perfect #trusty #treats #animals #clean #safe #ideas #kristen #leine #fetching #communications #public #firm #serving #pet #speaker #author #blogger #parents #dog #chilly #cats #donkeys

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2. ONE POINT AT A TIME – Focus on the one point you are playing

3. KEEP THE BALL IN PLAY – Don’t miss, but don’t get upset if you do!

4. HITTING THE BALL Refer Oscar Wegner on You Tube, he has many videos. . https://youtu.be/AmPLkRxn0Ik

5. HIT BALLS DEEP – When you VOLLEY, try to hit three feet from the back baseline or 3 feet from the sidelines. Deep but in. When you SERVE also try to hit the back corners of the serving’s box with the first serve and then if not hit a safe second serve. . .

6. SERVING – Throw the ball high enough so when you swing, the ball is just starting to come down.

7. WEIGHT ON YOU’RE BODY – When you are waiting to return a ball immediately after you return a shot, try to get back to the middle of the court behind the back line. Move your weight from one side to the other side on your toes, sway. This prepares you to return the next ball.

8. BREATH – During the match remember your BREATH. Breathe in slowly for a count of 4 and out for the count of two, or whatever is comfortable for you.

9. ENJOY YOURSELF IT IS JUST A GAME FOR FUN.

Background of Paul Sladkus – Started playing at 7 years old by being a ball boy at Marymount Women’s College in Tarrytown, NY. A Nun showed him how to play, and then his mother’s also shared tennis teachings. Paul played fanatically during early years and at a summer TarryCrest Swimming Club and the Hackley Tennis Clay Courts…BTW Clay is very messy! A former Westchester County Tennis Champion at 13. However, only continued to play through high school, college and then hardly ever again. Paul loves the sport, attended many US Opens as he worked at CBS who owned the right to the US Open for years and plans to start teaching it. Paul has interviewed many of the World’s Tennis Greats over the years on his www.goodnewsbroadcast.com. Paul also took lessons from Warren McIntire who taught John McEnroe at the Point Washington Tennis Club. BTW Warren taught everyone Hatha Yoga as part of learning tennis. Tennis is as much an INNER GAME, AS AN OUTER GAME. Watch tennis and Enjoy Every Moment!

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ARMY RESERVE WOMEN’S HISTORY MONTH
FOR THE FIRST TIME IN ITS 112-YEAR HISTORY, A WOMAN IS THE LEADER OF THE U-S ARMY RESERVE.
LIEUTENANT GENERAL JODY DANIELS HOLDS THE TITLE OF CHIEF OF ARMY RESERVE AND COMMANDING GENERAL, U-S ARMY RESERVE COMMAND.

SHE JOINS US NOW DURING NATIONAL WOMEN’S HISTORY MONTH, TO TALK ABOUT HER HISTORIC ROLE, AND TO RECOGNIZE THE ACHIEVEMENTS OF AMERICAN WOMEN IN THE MILITARY.

GUEST BIO
Lt. Gen. Jody J. Daniels 34th Chief of Army Reserve and 9th Commanding General, United States Army Reserve Command LTG Jody J. Daniels assumes duties as the 34th Chief of Army Reserve and 9th Commanding General, United States Army Reserve Command, July 28, 2020, after most recently serving as the Commanding General, 88th Readiness Division, Fort Snelling, Minnesota. She was born in Rolla, Missouri and is a graduate of Carnegie Mellon University where she earned a B.S. in Applied Mathematics (Computer Science). She holds a M.S. and Ph.D. in Computer Science from the University of Massachusetts (Amherst) as well as a M.S. in Strategic Studies from the United States Army War College. Daniels’ command assignments include commanding general of the 88th Readiness Division; commander of the 87th Army Reserve Support Command (East) where she also served as the deputy commanding general, United States Army Reserve Support Command, First Army Division (East); commander of the Theater Support Command, Fort Belvoir, Virginia; commander of the 2200th Military Intelligence Group; commander of 1st Battalion, 417th Regiment, 1st Brigade (Basic Combat Training), 98th Division (Institutional Training); and commander, Headquarters and Service Company, 524th Military Intelligence Battalion. Her key staff assignments include chief of staff, U.S. Army Forces Command; assistant deputy chief of staff G-2, office of the deputy chief of staff, G-2; deputy director and director, intelligence and knowledge development directorate (J2) for U.S. Africa Command; and assistant chief of staff for U.S. Africa Command. She completed a Civil Affairs deployment as the G-5, operations officer, Kosovo Forces/Allied Rapid Reaction Corps, Operation Joint Guardian. She also deployed to Iraq and served as the chief of plans and integration and later as the director for intelligence (J2) for the Multi-National Security Transition Command-Iraq. In her civilian career, Daniels was previously the Director of Advanced Programs for Lockheed Martin’s Advanced Technology Laboratories (LM ATL). Prior to that, she was the Director of the Contextual Systems Laboratory and was a manager and engineer in LM ATL’s Artificial Intelligence Laboratory. She has served on the Defense Advanced Research Programs Agency Information Science and Technology (ISAT) Review Board, on the ISAT Steering Committee, and Drexel University’s Computer Science Department Advisory Board. Daniels is a graduate of the Engineer Officer Basic, Military Intelligence Officer Basic and Advanced, and the Civil Affairs Officer Advanced courses. Her awards and decorations include the Distinguished Service Medal, Defense Superior Service Medal, three Legions of Merit, Bronze Star Medal, five Meritorious Service Medals, Joint Service Commendation Medal, four Army Commendation Medals, Joint Service Achievement Medal, two Army Achievement Medals, and the Combat Action Badge. She is married to COL(R) John McCarthy and has a grown stepdaughter, Shannon McCarthy.

#army #reserve #womens #history #month #lieutenant #general #jody #daniels #woman #chief #achievements #military #ltg #serving #fort #snelling #minnesota #shannon #mccarthy #mn #medals #science #technology #service

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Feeding an Army of hungry Soldiers requires serious planning, but keeping meals tasty and healthy takes a whole new level of talent, creativity, and skill.

Thankfully, U.S. Army chefs are a group of gifted culinary specialists following their passion for the culinary arts, while serving their country and providing fellow Soldiers with the proper food and nutrition they need to fuel their bodies and minds, optimize energy, and perform at their best.

The nutritious food Army chefs dish out to Soldiers is driven by the Army’s “Go For Green” program that labels food either green (fresh produce, whole grains, lean fish), yellow (seafood, red meat, pasta), or red (desserts, fried foods, cheeses) to make it easy for Soldiers to find high-performance foods and drinks that boost their fitness, strength, and health.

While the Army’s dining facilities may remind the average person of traditional cafeterias, menus are anything but standard cafeteria fare. The Army’s culinary specialists offer a savory and tasty dining experience with the familiar taste of home, boosting the morale of Soldiers around the world.

As the weather cools down, award-winning Army chef and Staff Sergeant (SSG) Samantha Poe is dishing up delectable fall favorites, including a delicious and healthy beet cake full of essential vitamins that can help with blood pressure and athletic performance, which helped lead the U.S. Army Culinary Arts Team to a silver medal at the 2020 World Culinary Olympics in Stuttgart, Germany. SSG Poe was also named the American Culinary Federation (ACF) Pastry Chef of the Year in 2019.

SSG Poe shares her healthy fall recipes with the American public, discuss how the “Go for Green” program provides for the well-being of Army Soldiers, along with great ideas for home chefs who are looking to bring healthy, tasty options to the table this season – for football games, family dinners, and beyond.

Interview is courtesy: U.S. Army

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Amy Chalfy of JASA shares the Good News of JASA, Good News thanks JASA for doing such important work for years. According to the latest statistics from the NYC Department for the Aging, more than 18 percent, (over 1.52 million) of New Yorkers are over the age of 60. And this number is growing daily as the Boomer generation becomes the Senior population. To commemorate this wide and varied group, and to continue providing services and activities to keep them engaged, vital and cared for, JASA, one of New York’s largest and most trusted agencies serving more than 43,000 older adults in the New York metropolitan area, will host its annual Celebrating Seniors fundraiser on Tuesday, May 10. The Cocktail Reception will take place at 583 Park Avenue from 6 to 8 p.m. and we invite you to attend.

The Emcee for the evening is Jane Marsh, internationally acclaimed soprano and Artistic Advisor of the Metropolitan Opera Guild; the special celebrity guest is NBA legend, John Starks and, leading the bidding for the third year is Christie’s auctioneer extraordinaire, Toby Usnik. Also of particular note, is guest speaker Philip C. Marshall, elder-justice advocate and grandson of Brooke Astor. Mr. Marshall is a speaker in demand, whose work is particularly relevant and aligned with JASA’s service to the city’s more vulnerable seniors.
We would be happy to arrange an interview at the event with JASA’s special guests to discuss their commitment to the organization’s work, or with a JASA representative who can speak to you about the agency’s important role in a city that’s home to a senior population with a wide range of needs.

Event details for your readers who may wish to attend:
• Location: 583 Park Avenue, (corner of East 63rd Street) New York, NY Cost: Tickets are $500 and sponsorship packages are available.
• Dress: Business attire is preferred.
• For more information and tickets: visit www.jasa.org or contact development@jasa.org or call 212.273.5320.
About JASA:
Founded in 1968, JASA is a not-for profit organization that provides a range of services to seniors of all races, religions and economic backgrounds, to help keep seniors living safely in their own homes and communities with independence, dignity, and joy.

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