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Find Out the Truth About Tap Water

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To Your Health

 

 

 

 

 

 

 

 

(Family Features) While the tap water you drink may look clean, it may contain harmful contaminants like lead, pesticides and industrial pollutants. These and others may be picked up on the journey from your water treatment plant through miles of pipes to your home.

To help clear up any misconceptions about what’s really in your water, the experts at PUR offer this myth-busting advice:

Myth: Living close to a fresh water source makes tap water safer to drink.

Truth: Even if you live close to a fresh water source, your water goes on a long journey through an often aging infrastructure before it reaches your tap. According to Environmental Health & Engineering, Inc., up to 10 million lead service lines are still in use in the country today, potentially allowing lead particles to enter into your water.

Myth: The Environmental Protection Agency (EPA) regulates all contaminants.

Truth: There are about 100,000 potential contaminants in drinking water. According to the EPA, its Safe Drinking Water Act only regulates 103. That means water that meets the government’s safe drinking standards may not meet yours.

Myth: All water filters are created equal.

Truth: While both pitcher and faucet filters remove unwanted contaminants, a faucet filter is usually a step up from a pitcher because it has a longer life and can remove even more contaminants, including lead. As every brand is different, it’s important to check the types of contaminants each filter removes and confirm it is certified by NSF and the Water Quality Association for contamination reduction. Doing so can help you get the healthiest, cleanest tasting water possible.

Myth: You can determine if tap water is safe to drink by how it looks, smells and tastes.

Truth: While your water might look, smell and taste clean, it could contain contaminants that are potentially harmful to your health, like lead, which is colorless, odorless and has no taste.

“Knowing what’s in the water you drink and cook with is important, but determining the quality of your local water supply can seem daunting,” said Keri Glassman, registered dietitian, nutritionist and PUR spokesperson. “Fortunately, there’s a free online resource called KnowYourWater.com that allows users to type in any address to easily learn about lead and other possible contaminants in their water.”

Myth: Boiling water removes lead.

Truth: Boiling water may reduce bacteria found in the water, but will not remove lead. According to the Centers for Disease Control and Prevention, the lead concentration of water can actually increase slightly when water is boiled because some of the water evaporates during the boiling process.

Myth: Drinking filtered water is expensive.

Truth: Using a faucet filtration system for one year is comparable in cost to purchasing enough bottled water to last only two months. An option like the PUR Advanced Faucet Filtration System is an on-demand solution for filtered water right from the tap and is certified to reduce over 70 contaminants, including 99 percent of lead, 96 percent of mercury and 92 percent of certain pesticides.

 

Get your individual water quality report and learn more at KnowYourWater.com.

 

 

March 28, 2018 |

Sweet Ways to Welcome Warmer Days

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In Good Taste

 

 

 

 

 

 

 

 

(Family Features) Warmer, longer days are made for quality time with friends and family. There’s no better way to cap off an afternoon in the sun than a good meal followed by a great dessert. Plan to end your next gathering on a sweet note with these fruity desserts to conclude a day spent with loved ones.

Fruity treats are hard to resist, especially when paired with tasty, complementary flavors and textures. If you’re looking for a treat that travels a bit off the beaten path, this pie may be just the answer. A crushed pretzel crust and creamy peanut butter filling provide a salty, savory background for plump, sweet strawberries. Or serve up a taste of the tropics with a cream pie that celebrates a medley of textures and flavors from lively blueberries to toasted coconut.

When you make fruit the star of the dessert, there’s no question you need top-quality ingredients. Each of these desserts features Lucky Leaf Fruit Fillings, which are made from fresh fruit, contain no high-fructose corn syrup and are GMO-free, for a delicious dessert every time. With a variety of flavors to choose from, including apple, blueberry, cherry, peach and strawberry, there are plenty of convenient, versatile dessert options for any occasion.

Find more tasty treats for entertaining and beyond at luckyleaf.com.

Strawberry Peanut Butter Pie

 

1 1/4    cups crushed pretzels

1/4       cup granulated sugar

1/2       cup butter, melted

1          cup creamy peanut butter

1          package (8 ounces) cream cheese

1/2       cup powdered sugar

1 1/2    cups frozen whipped dessert topping, thawed

1          can (21 ounces) Lucky Leaf Premium Strawberry Fruit Filling and Topping

Combine pretzels and granulated sugar then stir in butter. Press crumb mixture onto bottom and sides of 10-inch pie plate. Cover and chill.

With electric mixer on medium speed, beat together peanut butter, cream cheese and powdered sugar. Fold in whipped dessert topping.

Spoon 1/2 cup pie filling into crust-lined pie plate. Carefully spread peanut butter filling over top. Top with remaining pie filling. Cover and chill 2 hours before serving.

 

Fluffy Blueberry Cream Pie with Toasted Coconut

1          package (8 ounces) cream cheese, softened

1/3       cup sugar

1          tablespoon milk

2          cups frozen whipped topping, thawed

1          can (21 ounces) Lucky Leaf Premium or Organic Blueberry Fruit Filling or Topping

1/2       cup toasted coconut flakes, plus additional for topping, if desired

1          graham cracker crust (9 inches)

In large bowl, beat together cream cheese, sugar and milk until creamy, about 1-2 minutes. Add whipped topping, pie filling and coconut; carefully fold together until no streaks remain.

Spoon filling mixture into graham cracker crust. Sprinkle top with additional coconut flakes, if desired. Cover and chill 2 hours, or until firm.

 

 

 

 

March 28, 2018 |

Small Business and Employment Opportunity Fair

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Small Business and Employment Opportunity Fair (Save the Date)
May 23, 2018 8:00 AM – 12:00PM
Mercy College Yorktown Campus
Yorktown, New York 10598

 

Join us for a continental breakfast and mingle with key members of our business community, local and county government officials, not for profits and more.

Topics include:
Local and County Economic Development
Importance of Small Businesses and Women and Minority owned businesses
Buyer Diversity and Employment Opportunity Programs
Marketing and Branding Presentation and Panel Discussion
Series of 2-minute Elevator Pitches (submit your pitch to yorktownsba@optonline.net)

Reservations required, seating limited, reserve early, display tables available (free to members, $50.00 for non-members) www.yorktownsba.com

For additional information contact Bob Giordano
914-874-4347 or Yorktownsba@optonline.net

Yorktown Small Business Association

March 26, 2018 |

Finding Joy in the Workplace

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ROI by Frank J. Rich

 

 

 

 

 

 

By Frank J. Rich

 

 

 

A while ago, I heard a story from a friend who was invited to tour a new apartment building built by a friend of his. His friend, a brick and mortar contractor, had begun an effort to invest in and build his own properties. This was his first and he was excited to share it. My friend was shown all models of the apartments within and was duly impressed with the view of the river from most, as well as the apartment layouts. When he was shown the studio, a new concept for a 20-year-old in college, he was openly critical of the smallness of the unit and its layout — an all-in-one room with only a folding door to cordon off the small kitchen. “No one will want to live in this space, he opined.” His contractor friend responded acerbically to the arrogance of the comment with, “I’m betting my money that they will.”

The lesson in this story may be to remind us of the value in the organizations we serve and the extraordinary investment made in the growth and development of people and business; perhaps, even an appreciation for the contribution of individuals who make up the whole. It is, in fact, quite common to find fault with our organizations instead of a model for improving and growing them. Too often, we are confronted with the value in them only after we have decided that there is a “better” place to work.

In down-cycles, such as the one from which we are now emerging, every element of organizations is being measured more carefully. The venerable yardstick, PEL, finds new meaning at such times as increased PRODUCTIVITY, EFFICIENCY and LOWER COSTS squeeze opportunity from operations. Belt-tightening is the common phrase, but the practice of PEL is an everyday rigor that produces benefits under all economic conditions.

But, what can we do as individuals formed into organizations and on whom the success of them (and us) depends so mightily? The Four “Be”s below are the stuff that minimally contributes both to a productive attitude and productive ends.

(P) Be Prepared — We are, none of us, the product of luck. As was discussed in this column some weeks ago, luck is when preparation meets opportunity. Luck, we learned, is something we can influence, no less than by our preparation. Attitude too prepares us for the “luck” that comes our way. When we approach things with opportunity in mind, it is opportunity we usually see.

We go to school, work hard, and suffer loss to prepare ourselves for success. We know that we learn from doing, that we can’t know success until we fail, and that giving up sacrifices opportunity. So we persevere, preparing ourselves in excellence, in the hope that we get lucky. But attitudinal preparation is a practice less easy to technique than the knowledge and skills we gather through formal training. I don’t remember seeing an “attitude” course in college. Yet, though most people are hired for their knowledge and skills, they fail by an underdeveloped attitude and poor habits.

(R) Be Resourceful — If we learn one thing in life and in college more than any other, it is resourcefulness. Yet, so many in the workplace find “fault” more easily than “solutions.” It is what distinguishes them more than anything else they do, even the good that they do. Why? Because it exhibits a poor attitude, a self-defeating approach to things, and the thing good organizations value least.

When joined with others it is best to learn how to get the most out of the combined resource you have become. When faced with a task, think about how to “get the job done” in the face of unforeseen obstacles. This is more than just task completion, and it is as apparent for its contribution to the whole as the expected outcome itself. Good teams are made of this.

(R) Be Responsible — No one answers the question, “Is there room for improvement?” with the word “No.” We all believe in the idea that anything can be improved — it’s a quick partnership. Yet, when it comes to accepting responsibility for less than optimal results, we are loath to find comity in them.

Despite the fact that we relate best when the contribution we make to another is apparent and received, another’s need is usually more apparent than our own, and usually more palatable. We are coded for error — the human condition is legend for its frailty. We make mistakes and we fix them. Our condition is also well equipped to adapt well to change. Plus, we learn most from failure. So, why do we shun it, indeed steadfastly refuse to accept it, for the silver lining in it? See “failure as feedback” and this behavior may melt away, becoming an asset instead of a liability.

(Y) Be Yourself — Our roles in organizations may change our apparent response mechanisms. Usually, this allows the opportunity to grow a better approach to things —more thoughtful, friendly, and productive. It also provides a narrower focus on the things that define you best, those things that make you more relatable and more able to join with others for productive ends — what organizations do.

If you can PRRY yourself from the patterns of corruptible behaviors, you’ll find joy in your circumstances, even at work. If your joy is (first) in the money you make, know that you are different from most, who rank it seventh as attractions to the workplace.

Finally, have courage. Those who write on the bathroom walls as they’re leaving a company what they would not confront while an employee need to find theirs. It is legend that the cures arise from the effort to clear misunderstandings — the basis for most disagreements. Disgruntled people need to find another way, and it is not in the sympathy of others for their plight. In pursuit of understanding, too often psychology finds excuses for human behavior.

March 23, 2018 |

Yoga Teachers Association to Host a Journey Through the Koshas

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Yoga Teachers Association of the Hudson Valley is thrilled to host “A Magical Mystery Tour of Yoga Through the Koshas” with Priti Robyn Ross, which will take place on Saturday, May 12, at Club Fit in Briarcliff Manor, NY.

Join Priti on this experiential journey into yoga asana through the lens of the five layers of the body known as the Koshas: Anamaya (physical body), Pranamaya (prana, breath, and energy body), Manomaya (mind and emotional body), Vijnanamaya (witness body), and Anandamaya (the bliss body). Participants will leave with an understanding that will enrich self-discovery, deepen yoga practice, and broaden teaching skills.

Priti Robyn Ross, E-RYT 500, is a wellness educator and international workshop leader and has taught yoga for more than 25 years. Codirector of four nationally certified yoga teacher trainings and founder of the evolutionary Pranotthan School of Yoga, Priti shares her skills in science and spirit with a boundless passion for the transformative power of yoga with depth, heart, and accessibility. Learn more at LifeAsYoga.com.

The workshop will be held at the Yoga Studio at Club Fit, 584 North State Road, Briarcliff Manor, NY 10510, on Saturday, May 12, from 1:30 p.m.–4:30 p.m. The cost is $45 for YTA members and $65 for nonmembers who register in advance; $55 and $75 at the door. Preregistration is requested at ytayoga.com. Ample parking is available. Participants should bring a yoga mat and plan to arrive early to check in and set up. For more information, contact Audrey Brooks at ytapresident@gmail.com or 914-582-7816.

YTA’s 2017–2018 program year will end on June 30 with “Celebrating Life at Nearly 100!” with Tao Porchon-Lynch. The 2018–19 season will launch on September 22 with “Light on Ganesha, Remover of Obstacles” with Todd Norian, followed by “Pelvic Power” with Christa Rypins on October 13.

Yoga Teachers Association (YTA) is a 501(c)3 nonprofit organization that has been providing affordable continuing education for yoga teachers and committed students since 1979. Membership and workshops are open to studio owners, yoga teachers and individual practitioners. Membership dues and additional contributions are tax deductible to the extent allowable by law. Visit us at ytayoga.com

March 21, 2018 |
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