October 2019
Greetings!

The air is crisp and the leaves are colorful! Happy October everyone. We are so excited for our 10th annual Freaky Fun Family Fitness Day on October 20th! If you haven't already, please register soon. This free and popular event fills up quickly.

As you transition from summer to fall, we hope you are making Liberty an important part of your routine. We are here to motivate, inspire and support you toward the healthiest version of yourself!
In Good Health,
Liberty Athletic Club
QUICK LINKS:


Winter Squash
From the desk of Susan Cutshaw, M.S. Nutritionist
 
With fall officially here, chances are you’ve already seen some produce changes in the local grocery stores. As food items slowly shift, you are bound to notice an abundance of squash - both the carving and eating kinds! This fruit (yes, another confusing one), is one of the oldest known crops in North America, dating back almost 10,000 years where it is believed to have originated in Mexico. The name “askutasquash” means uncooked, and comes from the Narragansett Native American culture. Squash became part of the consumer market during the 1940’s and hasn’t looked back since.  
 
Summer squash, like zucchini, have soft skins, grow quickly, and are harvested in the spring while winter squash have hard skins, grow slowly, and are harvested at the end of summer. The hard shell makes it perfect for storing in a cool dry place for 3 - 6 months, hence the name “winter” squash.
 
This hardier variety of squash includes butternut, spaghetti, pumpkin and acorn. They each have a distinct flavor, color, taste and shape and can be baked, steamed, or broiled. Squash seeds are just as delicious and nutritious as pumpkin seeds so don’t throw them away; instead wash, roast, eat, and enjoy. 
 
Butternut is probably the best known of the winter squash, but they all are loaded with goodies when it comes to nutrition.
 
One cup of cooked butternut squash:
  • 82 calories
  • Less than 0.2 grams of fat
  • 21.5 grams of carbs
  • 4 grams of sugar
  • 6.6 grams of fiber
  • 1.9 grams of protein
 
It’s also an excellent source of potassium (582 gram verses 422 in a medium banana!) , vitamin A and C, magnesium, and antioxidants.

There are so many fantastic squash recipes it’s hard to choose just one. This is one of my favorites and it’s relatively simple and delicious!
Roasted Butternut Squash Soup
Author: Cookie and Kate
Prep Time: 10 mins, Cook Time: 55 mins,Total Time:1 hour 5 minutes,Yield: 4 bowls or 6 cups

INGREDIENTS
  • 1 large butternut squash (about 3 pounds), halved vertically and seeded
  • 1 tablespoon olive oil, plus more for drizzling
  • 1/2 cup chopped shallots (about 1 large shallot bulb)
  • 1 teaspoon salt
  • 4 garlic cloves, pressed or minced
  • 1 teaspoon maple syrup
  • ⅛ teaspoon ground nutmeg
  • Freshly ground black pepper, to taste
  • Up to 4 cups (32 ounces) vegetable broth
  • 1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup)
INSTRUCTIONS
  1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
  2. Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
  3. Meanwhile, in a medium skillet (or large soup pot, if you’ll be serving soup from that pot), warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute, stirring frequently.
  4. If you have a high performance blender, like a Vitamix (see notes if you’re using an immersion blender instead), transfer the cooked shallot and garlic to your blender. Add the reserved butternut, maple syrup, nutmeg and a few twists of freshly ground black pepper. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later). Securely fasten the lid and select the soup preset, being careful to avoid hot steam escaping from the lid. The blender will stop running once the soup is super creamy and hot.
  5. If you would like to thin out your soup a bit more, stir in the remaining cup of broth (I used the full 4 cups, but if you used a small squash, you might want to leave it as is). Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
  6. Serve immediately (I like to top each bowl with a little more black pepper). Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.
 
References
You and your family are invited to Liberty's Freaky Fun Family Fitness Day 2019 on Sunday, October 20, from 2:30pm-5:00pm. Come join in games/activities such as Ghostbusters Gaga Ball, Enchanted Forest, Spooky Sticks, Graveyard Golf and more. New this year are The Jumpin' All-Stars jump ropers who will put on a fun live performance for the whole family! Also be sure to enter the Costume Contest between 2:30-4:00pm. Prize categories for both family and kid's costumes are: Best Look Alike, Most Creative and Staff Favorite. All family winners will receive one month of dues!

REGISTRATION IS REQUIRED  and space is limited, so sign up early!

This event is open to members and their immediate family. Members are FREE and a $12 fee  (no guest passes)  will be charged for a non-member parent, grandparent, child or grandchild.

The following resources will be impacted by the event:

  • Basketball court and track will close at 10:00am for preparations
  • Indoor lap pool will close at 2:00pm (will reopen after the event)
  • Treehouse will close at 1:30pm
  • The Lagoon Pool will not be lifeguarded on this day
  • The Lagoon Activity Center will be closed from 2:00-4:00pm
Go Team Liberty!
Congrats to both the 18+ and 50+ 7.0 Mixed Doubles Teams (Captain: Kusull Kim) for winning the State Championship in early September. They will join the 6.0 and 8.0 teams at Midwest Sectionals in October!
Team Liberty 6.0 18+ Mixed Doubles
Team Liberty 7.0 18+ Mixed Doubles
Team Liberty 7.0 40+ Mixed Doubles
Team Liberty 8.0 18+ Mixed Doubles
Swim & Martial Arts Classes
Late afternoon/early evening Swim and Martial Arts classes will not run on Halloween - Thursday, October 31st.
Treehouse Early Closures
Sunday, October 20
Closing early at 1:30pm 
(Freaky Fun Family Fitness Event)
 
Thursday, October 31
Closed from 5:00pm - 8:00pm 
(Halloween)
New Treadmills
In mid-October Liberty will receive two new Life Fitness Integrity Series treadmills to replace the two Landice treadmills that have been located in the Nautilus room. The Life Fitness Integrity Series Treadmill is built to be comfortable and easy to use. It offers a simple, non-intimidating console with multiple cardio workouts and quick speed change capability.
Join the Liberty Team!
 
Looking for a fun and friendly place to work? Liberty offers great benefits, including a free individual membership. 

We are now hiring for the following positions:

  • Aqua Aerobics Instructor
  • Café Attendant (daytime & weekend hours)
  • Childcare Attendant
  • First Responder
  • Front Desk Attendant (weekend availability)
  • Front Desk Service Director (full time)
  • Human Resource Generalist/Recruiter (full time)
  • Personal Trainer
 
If interested in employment at Liberty, please contact Human Resources at 734.665.3738 ext. 118 or at   [email protected] , or stop by the Club and obtain an application at the front desk.
Giving Back
Liberty Athletic Club is pleased to have provided in-kind donations to the following organizations during the month of September 2019:

  • Pilar's Foundation
  • Brag Ann Arbor Foundation
  • Dicken Elementary
  • Glacier Way Cooperative Preschool
  • National Kidney Foundation
  • A2B2 Gala
Jump Start
Jumpin Allstars Jump Rope Workshop

Saturday, October 26th
Brighton High School
9:00am - 4:00 pm

The sport of jumping rope is a fun, physical activity that helps improve coordination and balance. Our staff is comprised of some of the best jumpers in the nation, including National and World Champions. Some have been featured on ABC'S America's Got Talent, The War Room move, The Gong Show and more. The Jumpin Allstars invite Boys and Girls ages 6 and older to join them to learn jump rope techniques for single rope, double dutch and more. We will assess each jumper's skills to ensure that every child will be challenged throughout the day. No experience needed to participate. A jump rope and snack store will be available during camp. Parents- don't miss the Team and Camper Show at 3:15! To learn more or to register online, please visit our website at www.jumpinallstars.org. We look forward to seeing you!
Saturday October 19th
10:00am
3- 5 Mile Walk
Washtenaw Community College

Thursday, November 28th
8:15 to 11:00 am
Downtown Ann Arbor

Helping Caregivers Manage Behaviors in Persons with Dementia
Wednesday, October 30
EMU McKenny Ballroom

Wellness Fair - 3:00-4:30pm
Lecture - 4:30-6:30

This event is free, and open to the public.