SECC Statewide Annual Campaign

SECC 2019

The Statewide Employees Combined Campaign (SECC) annual workplace campaign has begun! You can make a pledge anytime between now and November 30, 2018.  The SECC Campaign is available for state and university employees outside of Dane, Milwaukee and Waukesha counties.

SECC raises money to support a wide range of charities doing important work like protecting our natural resources, providing health services and research, defending civil and human rights, and preventing violence.

 

To make your pledge:

  • Go to www.seccstatewide.wi.gov
  • Choose the link that corresponds with your employment
    • University
    • State
    • Retiree
  • Login or register following the instructions online
  • Find out more information about the charities available to support
  • Follow the instructions on the website to complete your pledge

The CHOICE is yours…

You decide:

  • How you want to give – choose payroll contribution, cash or check.
  • Where your dollars go – when you designate your gift to specific charities, only the charities you choose will receive money from you. Pick from more than 300 state, national and international charities.

Check out a list of common questions and concerns.

Learn more about the impact of your gift.

For additional information or if you have any questions, please call 608-256-1066 ext 205.

Southeastern Fresh Ginger Asian Chicken Noodle Soup

BrothAsianSoup

Ingredients

  • 1 fresh chicken, about 4 pounds cut up (remove giblets)
  • 2-inch piece of fresh ginger
  • 1 small onion
  • 2 cloves garlic

Directions

  1. Put chicken in a big soup pot. Cover with water.
  2. Peel ginger and slice diagonally into four pieces. Add to pot.
  3. Peel onion and cut into quarters. Add to pot.
  4. Peel garlic and smash with the flat side of a chef’s knife. Add to pot.
  5. Bring soup to a boil and then turn down heat to simmer. Skim off any foam. Let simmer for an hour.
  6. Remove chicken from pot and discard skin and bones. Cut meat into bite-sized pieces for soup.
  7. Strain broth, reserving pieces of ginger.
  8. Refrigerate broth until needed for soup. Fat will rise to the top and can be skimmed off.

Soup

Ingredients

  • 8 cups chicken broth (see recipe above)
  • 2 cups cooked chicken
  • 2 cups snow peas (½ pound)
  • 2 stalks lemon grass
  • 1 cup fresh mung bean sprouts
  • 2 cups dry cellophane noodles
  • Optional: Asian fish sauce boosts flavor but adds sodium

Directions

  1. Soak noodles as directed on package and divide among four bowls.
  2. Combine all other ingredients in soup pot.
  3. Heat thoroughly. Pour soup over noodles and serve immediately.

Makes 4 servings
Each serving contains about 342 calories, 8 g fat (4 g saturated fat, no trans fat, 53 mg cholesterol, 203 mg sodium, 53 g carbohydrate, 2 g dietary fiber, 3 g sugars, and 29 g protein.

Recipe from the StayWell Company, LLC

Fresh Produce Delivered Weekly to Campus

The Wellness Committee recognizes how crucial eating well is to staying healthy.  Countless studies show the value of increasing our vegetable and fruit intake, including increased energy and reduced risk for certain diseases and types of cancers.  Set a goal for yourself to eat more vegetables and fruits – take good care of your body and you will feel the positive results!

Garden to Doorstep Organics, LLC is a local family business that delivers fresh organic fruits and veggies each week, and they have been delivering boxes to UW-Green Bay since early summer.  They will have a box of fresh organic fruits and vegetables on display at the Benefits and Wellness Fair on Tuesday, October 9th, so you can see how much and what is included in a produce box.  Please stop by the Wellness Committee table at the fair, and be entered in a drawing to win that free box of produce!

Here are some details:

  • Each week there is a different variety of 100% organic produce
  • Two types of boxes available (Fruit/Veggie Combo boxes or Fruit only boxes)
  • Three sizes of each type of box available (you pick the size that best fits your family)
  • Each week you will know which produce is planned for your box.  You will also receive a newsletter each week with recipes using the produce in that box and tips on how to store each item. (sample newsletter)
  • They work with local farmers and wholesalers to provide organic produce year round.
  • You pay for your boxes with automatic payments through PayPal, by check or with cash.
  • Boxes are delivered to campus on Tuesdays to Rose Hall, room 320 for you to pick up (NOTE: if you aren’t on campus over the summer, they will deliver to your home for free, as long as you live in their delivery area)

Please contact them with any questions at (920) 385-3253 or contactus@gardentodoorsteporganics.com

Garden to Doorstep website: http://www.gardentodoorsteporganics.com/

They currently have a Healthy Living Dedication Promotion where you sign up for at least three months and receive some extras (click here for details).  Please sign up by Thursday, October 18th by clicking on one of these links:

Three sizes of boxes available:

LittleSprout LotsOfGoodness LushGarden

 

Congratulations Lee Reinke!

Starting October 1, 2018, Lee Reinke will transition from the Assistant Director of Business/Retail in the Union to the Head Men’s and Women’s Golf Coach in Athletics.

Congratulations, Lee!

Employee Spotlight: Scott Berg

Scott-BergName: Scott Berg

Position at UWGB: Electronics Technician, Classroom Technology Support

Summary of what you do: As part of IT Client Services, I help support the technology systems in classrooms and elsewhere around campus. I provide support and training for videoconferencing and web conferencing and assist with event recording and live streaming.

How long have you been employed: 6 years at UWGB

Brief history of employment with UWGB: Hired in April 2012 to current position

Personal interests: Basketball, Board Games, Biking, Indie Rock

Random facts/interests: I got married on September 1 of this year!

Best vacation you’ve been to? A tie between a Rome and Amalfi Coast Tour and a trip to England where I caught a few of my favorite bands on their European tours.

If you were an animal what would you be? An Eagle

Least favorite Food? I typically like donuts, but I don’t think I’ve ever not regretted eating a Kwik Trip Glazer

What aspect of your role do you enjoy the most? I really enjoy when I get to help students with their video projects.

What book did you read last? The Adventures of Sherlock Holmes

What do you like to do on your days off? I most look forward to lazy mornings drinking coffee in my pajamas.

What is an ability you wish you had? I wish I could dunk a basketball.

What is your family like? Recently married with no children. I am an only child. My mom, Jeanne, works here for the Masters of Social Work program. My dad has been enjoying his early retirement for several years.

What is your favorite meal? Tacos

Where is your home town? I’m a Green Bay native.

 

Financial Specialist Senior

This position reports to the Assistant Controller and is responsible for the monthly reconciliation of all campus controlled bank accounts.  This position will prepare monthly entries and will assist with review, approval and posting of all journal adjustments prepared by campus departmental users.  This position is responsible for financial support functions including paycycle processing, campus cash account audits, review and entry of direct retros, and QuickBooks oversight.

For more information and full position responsibilities, please see the full position announcement.

To ensure consideration, please apply by Thursday, October 18, 2018.

Use the right form when walking today

bright-fall-colors-hiking-trailYou probably give little thought to walking. Whether we’re hurrying to work or strolling outdoors, we walk so often we do it automatically, without paying attention to what we’re doing—except when we’re injured, sore, or wearing uncomfortable shoes. While mindless walking may be the go-to most of the time, using proper form when you walk for exercise will help you reduce the risk for injury and make for a better workout.

Start by wearing sturdy, comfortable shoes. Walk with your toes pointed forward, not out or in. Take comfortable steps, aiming to let the heels of your feet touch the ground first (instead of walking on your toes). Keep your shoulders back and your chin up, scanning the horizon and letting your arms swing naturally as you stroll. Practice this today.

Article from the StayWell Company, LLC

 

Adjunct Instructor – Certified Nursing Assistant

The University of Wisconsin-Green Bay, Division of Continuing Education and Community Engagement, is currently seeking an instructor for the Certified Nursing Assistant (CNA) program. This position is responsible for the implementation, management, and teaching of the curriculum, which will qualify students to take the certification exam to become a CNA.

For more information and full position responsibilities, please see the full position announcement.

To ensure consideration, please apply by Wednesday, October 17, 2018.

Stovetop Chili

(Gluten-free)chili2

Ingredients

  • 1 teaspoon cooking oil
  • 1 pound beef, trimmed of all visible fat and cut into half-inch cubes
  • 2 onions, chopped (about 2 cups)
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 14.5-ounce can diced tomatoes
  • 1 14.5-ounce can diced tomatoes with jalapeño
  • 2 cups water
  • 1 15.5-ounce can black beans
  • 1 15.5-ounce can red kidney beans
  • 12 sun-dried tomato halves, not packed in oil, chopped
  • 1/2 pound fresh mushrooms, chopped (about 6 large)

Directions

  1. Heat oil to hot in a large pot on the stove and put beef in 1 layer to brown quickly.
  2. Add onion, garlic, chili powder, and cumin. Cook until onions wilt, about 5 minutes.
  3. Add tomatoes, water, beans, sun-dried tomatoes, and mushrooms.
  4. Bring to boil; reduce heat to medium low.
  5. Cook for 2 to 3 hours, uncovered, stirring at times. Or cook 10 to 12 hours on low in a slow-cooker.

Serves 8
Each 1-1/2-cup serving contains about 219 calories, 21 g protein, 4 g fat, 33 mg cholesterol, 30 g carbohydrates, 8 g fiber, and 850 mg sodium. (For less sodium, rinse beans to remove salt or use dried beans instead; use low-salt diced tomatoes.)

Recipe from the StayWell Company, LLC