SLUSD EMPLOYEE WELLNESS NEWSLETTER
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Meet the members of SLUSD
Joint Employee Wellness Committee
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Working together to create a healthy workforce in a healthy environment.
Left to Right standing: Tom Morse, DeeAnne Cortez, Zaira Duncan, Carol Alvarez, Pedro Gonzalez,
Dr. John Thompson, Joanne Clark, Deanna Slaton
Left to Right sitting: Jon Sherr, Dr. Rosanna Mucetti, Isabelle Wettergren, Anita Waldron
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Traci Avar stops by the Barbara Lee Center for Health and Wellness to receive her flu shot. Thank you Kaiser for hosting another successful employee wellness event. This year over 80 employees took advantage of this and received a free flu shot hosted at three district sites.
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Wellness Liaisons Kim Stanley (SLHS), Denise Williams-West (Jefferson) and Lead Wellness Champion Coordinator Isabelle Wettergren walking the wellness talk, LITERALLY!
Please note that First Friday Walk will be hibernating until daylight saving time returns. The next First Friday Walk will be on Friday, April 13th.
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The final Body Toning class was held on Wednesday, November 29th. These classes were a low-impact, full body conditioning, strengthening workout. It helped improve functional strength, flexibility and coordination as well as an excellent way for improving vital core strength.
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Spotlight on Bancroft Middle School
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2-Week Healthy Challenge
Thanks to the leadership and inspiration of Deanna Slaton, 49 staff members (teachers, administrators, custodians, office staff, kitchen staff, after school program staff, and counselors) took on Bancroft’s 2nd Annual 2-Week challenge. Each participant decided on a healthy behavior change he or she wanted to commit to for two weeks and participated in a group email thread. Some examples of employee healthy commitments were: drinking a gallon of water a day, powering down at 8:00 pm, eating two or more pieces of fruits/veggies every day, no alcohol Monday-Thursday, meditating 10 minute per day, exercising 4 days/week, etc… Julie Thomas enhanced the 2-Week challenge by asking staff members to share one word about how they felt during the challenge. Here’s what they had to say:
strong, confident, bodacious, challenged, committed, hydrated, focused, sore, and motivated.
Celebrations!
On November 17th, Bancroft’s administrators hosted a social event for Bancroft faculty and staff members at Plank in Jack London Square. The purpose was to honor one another, continue building community, and celebrate the completion of the 2-week challenge and upcoming holidays.
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Student vs Staff ½ Mile Race
James Sorensen hosted and participated in Bancroft’s Student vs Staff ½ Mile Race on Friday, November 3rd at 3:45pm. There was a total of 46 participants, 12 of them being Bancroft staff or family members of participating students. Great job Dave D’Antonio, Deanna Slaton, Zach Murphy, Geraldine Sonobe, Andrew Staley, Estee Barron and Jim Sorensen.
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Healthy Change
In collaboration with Kristen Garcia (food services) and Tina McCormick (security), Principal Del Rio traded Friday candies for fresh fruit. Thank you Bancroft for making thoughtful, healthy organizational changes.
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Mindfulness and Meditation
Julie Thomas (Vice-Principal) started leading weekly mindfulness and meditation workshops for faculty and staff members after school.
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Sandra Hernandez & Deanna Slaton on the course!
Not photographed: Valentin Del Rio and Jim Sorensen.
Family, Community, and Staff participated last month in the PTA golf fundraiser at the Monarch Golf Course. This event helped raise funds for athletics for Bancroft and Roosevelt.
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Bike Mobile Visits Wilson Elementary
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The Bike Mobile came to Wilson on November 17th. The Bike Mobile is grant funded by Safe Routes to Schools. They provide free bike repairs for students, families, and staff. Randy Torres got her bike tuned up for free.
The Bike Mobile is scheduled to visit SLHS on November 30th.
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Recipe of the Month
Vegetable Minestrone
• 2 cloves garlic, minced • 1 Tb sp. olive oil • 1 cup frozen or fresh carrots, diced • 1 can (28 oz.) diced plum tomatoes • 7 cups water • 1 can (15 oz.)no-salt-added red kidney
beans, drained • 1 cup whole-grain fusilli or macaroni • 2 cups chopped frozen or fresh kale • ⅔ cup frozen or fresh cut green beans or broccoli florets • 1 Tbsp. each dried oregano and basil • 1 tsp. salt, or more to taste
In a large soup pot, sauté garlic in olive oil for 1 minute. Add carrots and sauté 4 minutes.
Add tomatoes, water and kidney beans. Bring to a boil. Add fusilli, kale, green beans or
broccoli, herbs and salt. Cook 10-15 minutes, until pasta is tender. Serve topped with grated
Parmesan or chili flakes, if desired.
Makes 6 servings. Per serving: 230 calories, 10 g protein, 4 g total fat ( 0.5 g saturated fat,
2 g monounsaturated fat, 1.5 g polyunsaturated fat), 44 g carbohydrate (4 g sugar,
9 g fiber), 467 mg sodium
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Wanted: Employee Wellness Volunteers & Contributors
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Our Employee WE-llness Program is a “WE” program. Want to host an event? Lead a wellness activity? Share an inspiring story? Submit a healthy recipe? Share photos of a wellness event happening at your site?
iwettergren@slusd.us
. We’d love to hear from you!
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As we continue to implement the district’s wellness policy, our goal is to continue to demonstrate support for health and wellness opportunities across our organization
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San Leandro Unified School District
| communications@slusd.us | www.slusd.us
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