THE HIGHLANDS HAPPENINGS the Highlands at Wyomissing Weekly Newspaper Wyomissing, PA July 16, 2021

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THE HIGHLANDS HAPPENINGS the Highlands at Wyomissing Weekly Newspaper Wyomissing, PA July 16, 2021 THE HIGHLANDS HAPPENINGS The Highlands at Wyomissing Weekly Newspaper Wyomissing, PA July 16, 2021 HIGHLANDS UPCOMING ATTRACTIONS Residents of The Highlands are very active members of our surrounding community. As such, we understand your schedules are full of volunteering, doctors’ appointments, social events, and more. To better encourage engagement and being conscious of your time, the Programming Department is excited to announce an enhancement to program advertisement. In the Mailroom on the bulletin board, you will find a document titled “Highlands Upcoming Attractions.” This document provides residents information about all of the upcoming programs, trips, and socials scheduled for the upcoming months thereby allowing residents to save the date. Full details about each event will be included in the Highlands Happenings closer to the event date. Registration for events will begin once officially advertised in the Highlands Happenings. THE HIGHLANDS’ WEEKLY PSA invited to select vegetables from the table to spruce up their summer As we are in the middle of the dog days of summer, it can reach north salads, lunches, dinners or just for a health snack. Bring your own bag. of 90 degrees during the daytime and in the low 80s at night. Senior Please note that there may be days when there are no vegetables adults’ bodies have trouble regulating their internal body temperature available for sharing. In that case, residents can check again on another making residents more susceptible to overheat. While taking a break day to see what vegetables have appeared. from outside heat, here are some tips to make the inside of your home cooler. Tip #1: Ensure your heating and air condition unit is set to SHRED DAY EVENT “cool” and not “heat”, this ensures a nice steady flow of cool air in Protect your privacy and identity. Join your fellow residents at our your home. A good temperature is between 68 and 74 degrees. For the annual Shred Day on Friday, August 6 from 10:00 a.m. to 1:00 p.m. safety of our housekeeping staff, we ask that residents turn on their air outside the Transportation Center. The Highlands at Wyomissing will conditioning at least 15 minutes in advance of their scheduled be providing onsite, safe, secure shredding services through our partner, housecleaning. Doing so will help provide the staff member will safer DocuVault. Items to be shredded should be brought to the working conditions. Thank you for helping! Tip #2: Keeping your Transportation Center on the day and time blinds or curtains closed prevents the “greenhouse effect” from heating of the event. You are welcome to watch your home through your glass windows. Tip #3: Stay hydrated, your information be shredded. If you keeping your body properly hydrated allows for the proper regulation need assistance bringing your items to the of your body temperature. If you are thirsty, you are already shred event, please call the Home Care dehydrated. Office at 484-220-8281. For a nominal fee, Home Care will schedule a time to SONGS FROM BROADWAY pick up your items for shredding. Any Join us on Thursday, July 22 at 7:00 p.m. for a program entitled other questions, please call Beverly Szymborski at 484-220-8222. "Songs from Broadway Musicals". Resident Elton Richards will Acceptable items for shredding include financial and personal papers, narrate the program & give inside information about Broadway. staples & paper clips, manilla and hanging folders, and credit cards. Resident Barbara Witman will play songs from favorite Broadway Unacceptable items for shredding include computer discs, digital shows such as Phantom of the Opera, Cabaret, Oklahoma, Cats, media, newspapers, plastic bags, binder clips, needles, batteries, Camelot & many more. This notebooks, and magazines. will be an evening of musical memories. Residents will be BALL-O-FLEX asked to scan their key fob During the pandemic, residents had an opportunity to experience a upon entering. Register at the wonderful, virtual exercise class called Ball-O-Flex. This class was Concierge Desk. Limited to taught by a resident’s family member, Jani Ott. Residents are in for a 100 residents. special treat as she will be here on Friday, July 23 at 10:00 a.m. in the Fitness Studio to teach her class live, in-person. VISITINGS LOVED ONES AND FRIENDS IN ANOTHER LEVEL OF CARE Residents visiting residents in another level of care are reminded they PLUM CREEK need to complete three things before visitng: (1) complete a screening Plum Creek is home to a delicious creamery and wonderful farmer’s at the front desk; (2) obtain a visitor badge from the front desk; and (3) market. The Highlands will be providing transportation to Plum Creek wear a mask. on Friday, July 23 at 12:00 p.m. Note change in departure time from previous advertisement: Residents can purchase items from the CALLING ALL RESIDENTS market, have lunch, enjoy ice The Highlands at Wyomissing is home to a diverse, talented group of cream, or just get off of the individuals with family and friends throughout the entire world. Do campus to enjoy the surrounding you have a family member, friend, or acquaintance with a special community. Plum Creek is ADA talent or knowledgeable in a particular field and willing to share their accessible with smooth walking skills and insights with residents who call The Highlands home? If so, surfaces and plenty of seating. contact Jared Martz, RL Programming Manager, at 484-220-8265 or Register at the Concierge Desk. [email protected]. The transportation fee will be $8.00 and charged to your resident THE HIGHLANDS ABUNDANCE GARDEN account. This trip will be unescorted. The Highlands gardeners are pleased to begin sharing some of the abundance from their HAVE YOU EVER HEARD A PHRASE YOU DON’T KNOW? gardens with the residents. Currently zucchini Residents are asked to contact Jared Martz, RL Programming and peas are the crops most bountiful. As the Manager, at 484-220-8265 or [email protected] with any summer progresses the abundant crops will phrases, words, or emojis that residents would like to know their include tomatoes and perhaps some basil and meaning. Resident input is the best way to ensure the program on flowers. Resident gardeners are invited to drop off July 28 is tailored to perfection! their excess vegetables at the Abundance Garden table located in the Main Lounge. Residents are MARK YOUR CALENDARS WEEK AT A GLANCE An international pizza party will be held on SUNDAY, JULY 18, 2021 Monday, July 26 from 12:00 p.m. to 2:00 p.m. in the 10:00am – Safe on your Feet on CH956 Cultural Center. Note change from previous 11:00am – Line Dancing in the FS advertisement: The pizza party will feature themed 7:00pm – The Greatest Showman in CCA pizzas to represent various countries participating in the Olympics such as Germany, Italy, Greece, and MONDAY, JULY 19, 2021 more. Additionally, there will be special themed 9:00am – Yoga Flow in the FS desserts such as Cannoli, Cookies, and Baklava. Iced 10:00am – Drum n’ Fit in the FS tea, lemonade, coffee, and water will also be 10:00am – Safe On Your Feet on CH956 available. The al a carte price is $8.00 and will be 10:00am – Weis Grocery in the TD* charged to your resident account or you can 1:30pm – Seated Exercise in the FS 3:00pm – AA/Alanon Recovery Group in the MR choose to use a meal credit. Make sure to wear 7:00pm – Card Party in the BR your best “Red, White, & Blue” outfit in support 7:00pm – The Greatest Showman on CH956 of the United States Olympic Team. Residents will be asked to scan their key fob upon entering. TUESDAY, JULY 20, 2021 Register at the Concierge Desk. Limited to 100 9:00am – Core Fitness in the FS residents. 9:00am – Fresh Air Walking Group in the ML 10:00am – Brain Fitness in the BR Ever hear your children, grandchildren, or great grandchildren use a slang term or 10:00am – Pilates in the FS using and emoji you didn’t know? Wednesday, July 28 at 7:00 p.m. in the Cultural 12:30pm – Dr. Winans in the HCHS Center will be your opportunity to learn the meaning behind these slang terms in a fun 1:00pm – Supervised Swim in the FCP atmosphere. Terms, phrases, and emojis such as “being woke”, “snap me”, “spill the 1:30pm – Fulton Bank in the TD* tea”, and much more will be fully explained and used in various sentences as example. 3:00pm – Ukulele’s Unite in the BR Residents will be asked to scan their key fob upon entering. Register at the Concierge 3:00pm – Father John Francis in the MR 7:00pm – Classic Movie in the CC* Desk. Limited to 100 residents. WEDNESDAY, JULY 21, 2021 Jay Smar a local, renowned folk singer will be here on Wednesday, August 4 at 7:00 9:00am – Cardio Boxing in the FS p.m. in the Cultural Center. His program titled “Ol Time Mountain Folk 'n Coal Mine 10:00am – Zumba Gold in the FS Music” is an uplifting interactive program of familiar folk, bluegrass, gospel, mountain 10:00am – Ted Talk Discussion in the BR and coal mine music performed with vocals and accompanied by guitar, claw-hammer 10:00am – Cornhole on the FCPP banjo to emulate the coal mining musicians of Northeast Pennsylvania. Register will be 10:00am – Safe On Your Feet on CH956 asked to scan their key fob upon entering. Register at the Concierge Desk. Limited to 1:30pm – CVS and Wine & Spirits in the TD* 100 residents. 1:30pm – Seated Cardio in the FS 7:00pm – Get Your Game On in the BR Resident Dr.
Recommended publications
  • Pasta Packaging
    ITALFOODS Pasta Guide 2015 A BRIEF HISTORY OF PASTA - IT WASN’T MARCO POLO…. Although, Marco Polo did come across some kind of soft dough filled with meat – think steamed dumplings – in his Asian travels and though that may have ultimately led to the Italian tradition of stuffed pasta such as ravioli - Mr. Polo did not bring pasta to the Italians. It was already there. It is thought that Etrusco-Romans had a layered dish in which they used a noodle made from durum wheat – the noodle was called “lagane”. Sound familiar? Historians believe this was where modern day lasagne comes from. This food, mentioned in the first century AD, was not boiled like pasta, it was cooked in an oven. Dried and subsequently boiled pasta is thought to have arrived in Sicily with the Arabs somewhere in the eighth century. In fact it was in Palermo, Sicily that a factory began to produce dried pasta for local export in the twelfth century. Initially pasta was prepared by street vendors and eaten with ones hands. It was the common mans food and was simply served sprinkled with a little cheese. Sauce did not really come into existence until tomatoes were discovered in the New World and then brought back to Italy. Even then the people feared that the tomato was a poisonous fruit because it is a member of the Nightshade family. Inevitably pasta spread throughout the Italian peninsula and Europe due to its great shelf life and portability. Naturally when Italians migrated west to the United States they brought their culinary traditions with them.
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  • Pasta ($10) Meat ($15) Fish
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  • The Geography of Italian Pasta
    The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998).
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  • Barilla Spa (A)
    Harvard Business School 9-694-046 Rev. June 14, 1994 Barilla SpA (A) Giorgio Maggiali was becoming increasingly frustrated. As director of Logistics for the world’s largest pasta producer, Barilla SpA1, he was acutely aware of the growing burden that demand fluctuations imposed on the company’s manufacturing and distribution system. Since his appointment in 1988 as Director of Logistics, he had been trying to make headway on an innovative idea proposed by Brando Vitali, who had served as Barilla’s director of Logistics before Maggiali. The idea, which Vitali called Just-in-Time Distribution (JITD), was modeled after the popular “Just- In-Time” manufacturing concept. In essence, Vitali proposed that, rather than follow the traditional practice of delivering product to Barilla’s distributors on the basis of whatever orders those distributors placed with the company, Barilla’s own logistics organization would instead specify the “appropriate” delivery quantities—those that would more effectively meet end-consumer’s needs yet would also more evenly distribute the workload on Barilla’s manufacturing and logistics systems. For two years Maggiali, a strong supporter of Vitali’s proposal, had tried to implement the idea, but now, in the spring of 1990, little progress had been made. It seemed that Barilla’s customers were simply unwilling to give up their authority to place orders as they pleased; some were even reluctant to provide the detailed sales data upon which Barilla could make delivery decisions and improve its demand forecasts. Perhaps more disconcerting was the internal resistance from Barilla’s own sales and marketing organizations, which saw the concept as infeasible or dangerous, or both.
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  • Pasta & Sauce Pairing Suggestions
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  • Spaghettigf, Capellini, Or Pennegf Marinara 13 TRADITIONAL HOUSE
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  • Product Name
    PRODUCT CATEGORY: Semolina Pasta – Retail / Foodservice US REVIEWED DATE: November 2018 1. PRODUCT DEFINITION A shelf stable dry pasta product made from enriched semolina and durum wheat flour. This product is food grade and in all respects, including labeling, is in compliance with current Good Manufacturing Practices and all applicable government regulations. Our products are manufactured with a disciplined management system. 2. KOSHER DESIGNATION: This product is approved by the O.U and certified as Kosher. 3. ANALYTICAL AND PHYSICAL ATTRIBUTES A. SENSORY Uncooked Texture: Hard; not brittle. Appearance: Golden yellow in color. Cooked Taste: Wheaty flavor; No off flavors. Aroma: Wheaty aroma, no off notes. B. ANALYTICAL ATTRIBUTE UPPER RANGE LIMIT Moisture 12.50% C. DEFECTS The product will have no extraneous or off odor, flavors or colors. When stored at ambient temperature, the product will have no noticeable change during its shelf life. Barilla America, Inc. CONFIDENTIAL November 2018 (GS) PRODUCT CATEGORY: Semolina Pasta – Retail / Foodservice US REVIEWED DATE: November 2018 4. MICROBIOLOGICAL AND SAFETY REQUIREMENTS The procedures for microbiological analysis will be those described in the current edition of the U.S. Food and Drug Administration’s (FDA) “Bacteriological Analytical Manual for Foods”. Acceptance of the product requires the following microbiological criteria be met: ATTRIBUTE UPPER RANGE LIMIT Aerobic Mesophilic Plate Count 10,000 CFU/g Coagulase Positive Staphylococci 100 CFU/g Mold 100 CFU/g Yeast 100 CFU/g Total Enterobacter 10 CFU/g Salmonella absent in 25 grams Products shall be in compliance with government guidelines and regulations concerning Salmonella and other product specific pathogens of public health significance.
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  • Catalogo Dei Prodotti
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  • Bulk Pasta Program [email protected]
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  • Sentieri & Sapori
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