While summer may seem a distant memory at the moment, Brenda Lesiuk (Accounts Payable, Lead Clerk) took some time to send along some photos that she took at her parents’ (aged 79 and 84) home in Gilbert Plains, Manitoba. Brenda notes that her favorite pastime is sitting on a bench, talking to her parents and looking at the huge yard of flowers, shrubs and trees. Clearly it’s a beautiful place, with lots for the eyes to take in.
Winkler Campus Manager, Keith Doerksen, recently took in a presentation by Louise Bradley, Nurse, Therapist, Researcher, Educator and Administrator President and CEO, Mental Health Commission of Canada (MHCC) in her presentation of Mental Health in the Workplace, December 14, 2012. Below is an excerpted summary of some of the key ideas that were presented.
- 1 in 5 Canadians have a Mental Health Issue – this equates to 7 million people in Canada – which equates to a CRISIS as it impacts every sphere of society
- The cost per year for Canadians is $51 billion; if nothing is done to address Mental Health needs, the cost to Canadians will skyrocket to $198 billion in 30 years
- 10-25% of workplaces are “mentally injurious”
- Mental Health Issues are the leading cause for Short Term and Long Term Disability (including CPPD)
- On any given day, ½ million Canadians will be off work due to Mental Health Problems
- Stigma and Discrimination are the major reasons that parents do not seek help for their children who may be experiencing/displaying Mental Health issues
- Early detection + Early Treatment = Better Success with Treatment Outcomes
- Stigma and Discrimination are also why adults are reluctant to talk of their own issues with Mental Health or seek treatment. Many choose to go untreated rather than risk being labeled as unreliable, unproductive, and untrustworthy.
No NHL hockey yet, but there’s still plenty of hockey being played on rinks throughout the province. I passed by an outdoor rink in Oakbank on the weekend, and it was filled with kids and teens shooting the puck around. Nice to see.
This weeks’ hockey tip is on mastering the saucer pass. A saucer pass is a great technique for lifting the puck a few inches off the ice and dropping it onto your linemates’ stick. It’s a lot like throwing a frisbee where you move the puck from the heel of the stick to the toe - creating a spinning saucer motion in the process. I only began practicing this technique last year, as I got tired of having my passes around the net getting picked off because they were on the ice, or having my passes go into the rafters when trying to raise the puck a few inches. With a little bit of practice, I actually found the technique relatively easy to get the basics under my belt (which makes me wonder why I waited 3 decades to begin pacticing it ????). It takes a lot more practice and confidence to develop proficiency for using it is a game, but having an understanding and feel for the fundamentals is a good starting point.
Jeremy from HowToHockey.com has put up this tutorial - you can see his full range of videos here. I like the way he mechanically breaks down the techniques – they’re usually among the best “how to” videos on Youtube.
The added benefit of learning the saucer pass technique is that it helps teach you to develop more “touch” when handling the puck. The technique relies on good simple mechanics, not strength and power.
Here’s one final video with Patrick Kane demonstating his skills (in case you’re missing the real NHL these days).
Seven years ago I moved out to an acreage that has it’s own mini-forest on it. Since moving there, I’ve spent many hours wandering through the woods, trying to understand the land and the things that live there. When I first began wandering, there were very few trails to be found, and I’d often follow deer tracks or crash blindly through the brush in my boots or snow shoes.
One year I decided to mark the oak trees in order to get my bearings. I then used these oaks to plan my resting spots and devised a trail system around them. The Bur Oak is a grand tree - able to survive drought and fire, resilent to disease and insects, and a vital food source for bear, deer, and many other birds and animals.
Check out this fantastic little video on the flower by Andrew Zuckerman. A mesmerizing piece of musical art.
Here’s a little snippet from his bio on the Vimeo site:
Noted filmmaker and photographer, Andrew Zuckerman, utilizes a multitude of platforms to produce work that is systematically executed, conceptually based, and democratically presented. Minimalist in nature, Zuckerman aims to create atmospheres of clarity and neutrality to facilitate the viewer’s access to the material. His commitment to diversifying the points of entry into his work has garnered a global audience.
As someone born in the early part of fall I’ve always had a soft spot for the transitional months between summer and winter. The mosquitos disappear, gardens are harvested, and there’s this interesting transition in the landscape when hidden things are unveiled as the clutter of leaves depart.
For the last two summers we’ve had a little pumpkin patch in the yard where these orange beauties get loads of sun and have plenty of room to stretch themselves out. This past summer we witnessed our first ever pumpkin theft by a black bear, but otherwise the pumpkins are generally left alone to get big and bigger as the summer wears on. These five pumpkins were designed by a fairy-band of children under the ages of nine – with only a little bit of help from a knife wielding adult. I find it hard to pick a favourite amongst them, though the understated one that is second from the left has a deceptive simplicity to it.
It’s that time again. The third annual Chili Cup is today (November 14th) at noon in the Selkirk Lounge (NDC Campus).
There are nine competitors vying for this year’s prize in the Culinary Smack Down of the year.
- Tammy Kowerko is back to defend her title, with Tammy’s Smack Down Chili with Attitude. Chef Tammy describes her chili as a sensational blend of color, flavor, & wholesome goodness. At its absolute best the hint of heat explosion will leave you craving for so much more.
- Louise Cure and her Civil Engineering Technology colleagues are making Chile Auténtico in memory of their colleague Gary Giesbrecht who recently passed away. Gary participated in each of the previous Chili Cups, and is greatly missed by those who knew and worked with him.
- Guy Dugas and his Applied Chili Education (ACE) team will be making the Chilitarian Capsheaf –A subtle occidental blend of oriental aromatic herbs, spices, and surprise sweet and savoury ingredients that will leave you exclaiming, “Is this legal?”
- The RRC Students’ Association and their team SA’ll Good is back (with an attitude) serving up their Redneck Chili. Enjoy our legendary chili, filled with lean ground beef, finely chopped green sweet pepper, and hot sauce to kick it up a notch.
- The Lifers are out on a day pass, serving up their chili Be’an Surprised a delectable sweet heat of chili awesomeness.
- Big Bubba and the Chilitas are cooking up Big Bubba’s Chili which is guaranteed to cleanse the competition (as well as congested nasal passages)
- Los Scorpiones is back with Bite of the Scorpion – Our non-traditional looking chili is deceptively innocent in its appearance but with that first taste, you’ll feel like you are in a tropical paradise and feeling the bite of the scorpion!
- Team Caliente is serving the deceptive BRS chili (???) – a blend of traditional hearty chili with the heat of India and Mexico infused.
- And finally, the Mysterious Dr. Inferno is back again with his vegetarian Chili – Make Lava, Not War. Peace out, and pass the beans.
There you have it – nine fantastic chilis for the low prices of $3 for a sample of each – all proceeds from the event go to the Students’ Association Food Bank – just in time for the holidays! The room gets packed in a hurry – so come out a bit before noon to ensure you can participate.
And if Green Chili is your thing – bring your own “bowl and spoon” and be entered to win a $25 gift certificate to Prairie Lights! Think sustainability + Help us cut Waste!
The winning Chili will be served in the Voyageur Cafeteria the following week (21st), in an event we call a Chili Day in November.
If you want the chance to have your name engraved on the Chili Cup you need to register online. Chefs will cook up a Mega Crock Pot worth of Chili that they will take to the Selkirk Lounge (NDC) for the cook off.
If you don’t want to compete, you can come and sample all the chilis and vote for your favourite. It costs $3 to come as a taster with all proceeds from the event going to the Students’ Association Food Bank – just in time for the holidays!
If you don’t work at the Notre Dame Campus, you’re still eligible to take part – or to host another cook-off at your own campus. Talk to your manager or leave a reply to this post if you’re in that boat.
The first annual Red River Fun Run has come and gone, and there were many winners.
The fastest runner of the day was James Slade who completed the race in a time of 25:44 over the 5.8 km distance. James also helped out immensely organizing the race, and did well to nab one of the randomly drawn prizes, a $25 gift certificate for the Prairie Lights.Filling out the podium were race winners Derek Kochenash and Jason McMaster. Derek and Jason are both part of the RRC Run Club which started up in the summer and regularly had 5-20 staff members out walking or running every Wednesday.
So while we’re at it, let’s throw a bouquet to Run Club members like Sara MacArthur, Judy McMullen, Laurie Musick, Chau Le, Michael Whalen, Dayna Graham, Margarita Rowley, and Alison Ivey who got it all going in the summer. Some of the other regulars like Jackie Wood wanted to run, but work got in the way this day.
The Red River Fun Run is set to kick off on Wednesday (Oct 10th) at noon at the bus loop on the NDC campus. If you want to see the expertly mapped route, courtesy of instructors James Slade and Michael Whalen, check this out.
One circuit is 2.9km. The full race is 2 times around (5.8 km) for runners and one loop for walkers. Of course, you can opt to run once around if that’s what you’re up for (if you want to round off, this is like a mini-marathon…though a bit shorter in distance). The course has been marked with stakes that have orange flagging tape on them, making it a bit less likely for you to get lost / confused/ run the wrong way.
Next year, we’ll plan this race for September when it might be warmer…but this year, we’ll have to brave the elements. There will be some random prize draws for participants. The SA has donated 2 student prizes, and the Wellness Committee has some prizes for staff. To be eligible for a prize please register for the race online.