Crew Leader Corner: Meet The Farm Crew! Audrey grew up in Northern Kentucky near Cincinnati and attended Indiana University, graduating with a degree in Biology and a minor in Nutrition. While earning her degree, she spent time outside of the classroom volunteering at the local food pantry leading children’s cooking classes and tending to the gardens. She was employed as an undergraduate research assistant in the biology department studying metabolism in fruit flies. She enjoys working with youth and spent her summers as a counselor at a summer camp in Nashville, Indiana. Audrey loves spending time outdoors whether it be camping, hiking (especially with her dogs), and binge watching The Food Network! —Audrey Hemmer, Assistant Crew Leader Sean Soukone Hello, my name is Sean Soukone and I’m from a small city I would like to call Winooski. The hobbies that I like to do are watch TV shows like Futurama and Supernatural, and sometimes I like to watch Hell’s Kitchen by Gordon Ramsay. Another thing I like to do as a hobby is play video games. Video games really helped me out during a stressful time in my life. The reason I came to work at VYCC is because I was very curious about how things work around the VYCC, and I was just curious about what it’s like to be a farmer. Basically I just wanted to learn something new. Wish granted, I learned a lot of new things that I didn’t even know farmers did. So from what I have gathered the VYCC is a great experience and you will get a lot of benefits from working here. 2017 Farm Corps Members Patrick Mellish Hello, my name is Patrick Mellish. I live in South Burlington, Vermont. I am 17 years old and heading into 12th grade. I love hunting, fishing, swimming, and in the winter I love to snowmobile. I wanted to work not just for the hard work, but physical labor and also working with the animals and getting to learn new things that I didn't know. I love working on the farm because I wanted to meet new people and I want to learn more about the Health Care Share and summer crews.
Recipe of the Week Basil Pesto Adapted from NYT Ingredients: 1 cup fresh basil leaves, no stems 1 tablespoon walnuts or pine nuts 1 large clove garlic 1/4 cup olive oil 1/4 cup grated parmesan cheese Combine all dry ingredients in food processor, or finely mince all ingredients and combine in a bowl. Add olive oil and process or mix. Serve with pasta, chicken or fish and enjoy! To store, refrigerate in air-tight container and cover with a layer of olive oil to prevent browning. For long -term storage, freeze flat in a zip lock bag. Feature of the Week: Kohlrabi Kohlrabi is sometimes called the “German Turnip,” and may be green or purple! Kohlrabi is a great source of Vitamin C, Potassium, and Fiber. Kohlrabi tastes similar to broccoli stems or mild cabbage, but sweeter and juicier. Kohlrabi can be eaten raw or cooked. Try slicing thinly and adding to green salads! To store, rinse with water, dry with towel, and refrigerate in a plastic bag for up to several weeks. Kohlrabi and Carrot Slaw Adapted from thekitchn.com Ingredients: 1 large Kohlrabi bulb, peeled and grated 2 medium carrots, peeled and grated 1/2 red onion (or substitute 1 fresh onion), grated 4 tablespoons chopped cilantro 1/4 cup mayonnaise 1 teaspoon apple cider vinegar 1 tablespoon sugar 1 teaspoon salt Directions: Combine kohlrabi, carrots, onion, and cilantro in large bowl. In small bowl, whisk together mayonnaise, cider vinegar, sugar, and salt. Pour dressing over veggies and mix until fully coated. Chill for several hours, then serve. Enjoy! To Prepare Kohlrabi for Cooking: Peel outer skin off kohlrabi—it may look rough or scarred on the outside, but the inside is healthy and good to eat! Cut kohlrabi head in half through its center. Place halved kohlrabi cut-side down and slice into quarters, wedges, or small chunks. To Steam: Cut kohlrabi into wedges. Place in saucepan. Add about 1 inch of water. Cover with lid and steam until kohlrabi is tender, about 10-15 minutes. Drain water. Eat plain, or sprinkle with salt, pepper, and parmesan cheese. Cheesy Roasted Kohlrabi Cut kohlrabi bulbs into wedges and toss with olive oil. Lay on baking sheet and cook at 375°F for 25 minutes. While baking, mix parmesan, garlic salt, pepper, and parsley. At 25 minutes, remove kohlrabi from oven and sprinkle with cheese mixture. Bake for 5 more minutes, or until cheese begins to brown.
HCS 413 Week 3 Team Assignment Organizational Structures Power Point Presentation (UOP Course)
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Learning Teams should discuss and identify what organizational structures will be utilized for Week Three’s PowerPoint™ presentation.
For Week Three, using 8-10 slides, each learning team will prepare a 10-15 minute PowerPoint™ presentation on organizational structures, comparing and contrasting the selected structures. Speaker’s notes should describe slide content and include information from course readings, discussion on learning team members’ organizations, and research conducted on various organizational structures common to health care organizations. Utilize a minimum of three research sources, with two from UOP Library and one from course textbook, to support your claims.
1) Editorial. 1... (2) Documentary: (1) Letter to the chairman, Human Rights Commission UNO. 4; (2) Statement of the (KNU) to the ninth session of the United Nation Working Group on Indigenous Population' 6; (3) Principles and Policy Statement of the NCGUB. 8; (4) Press release of the (DAB) on Genuine Peace and National Reconciliation in the union of Burma. 9; (5) The Statement of the 3rd Congress of the NDF (Burma). 11; (3) Foreign Press. Rape, torture rife in Burma, says dissident. 13; (4) Feature Articles: (1) Burma. 14; (2) The KWO and IWDA one year later. 15; (3) A murderer went unpunished but promoted. 17; (4) The lives of Papun students under the (SLORC). 18; (5) Testimony by Kyaw Khaing. 19; (6) Inhuman Acts and Atrocities by Regiment (14) and (317) of the SLORC Army. 21; (7) Visiting Mergui-Tavoy District 23; (8) Bitter experience of an enemy porter. 24; (5) Battle News: Some Important Military Achievements of KNLA Troops from . 1.7.91 to 15.8.91.
NR 439 Week 5 Assignment Reading Research Literature
NR 439 Week 5 Assignment Reading Research Literature
Reading Research Literature – Week 5
Type your answers to the following questions using complete sentences and correct grammar, spelling, and syntax. Click Save as and save the file with your last name and assignment, e.g.,NR439_RRL_Smith.Submit to the Week 5 RRL basket in the Dropbox by11:59 pm MT Sunday at the end of Week 5. The guidelines and grading rubric for this assignment may be found in Doc Sharing.
Name:[replace this text with your name]
The following questions pertain to:
George, S., & Thomas, S. (2010). Lived experience of diabetes among older, rural people. Journal of Advanced Nursing, 66(5), 1092-1100.
1) What is the purpose of this research?
2) What is the research question (or questions)? This may be implicit or explicit.
3) Did the authors describe the research design of this study? If so, give a description.
4) Describe the population (sample) for this study.
5) Was the sample adequate for the research design that was selected?
6) Describe the data collection procedure.
7) How were the data analyzed after collection?
8) Discuss the limitations found in the study.
9) Discuss the authors’ conclusions. Do you feel these conclusions are based on the data that they collected?
10) How does this advance knowledge in the field? The following questions pertain to: Hunt, C., Sanderson, B., Ellison, K., (2014). Support for diabetes using technology: A pilot study to improve self-management. MedSurgNursing, 23(4), 231-237.
11)What is the purpose of this research?
12)What is the research question (or questions)? This may be implicit or explicit.
13) Did the authors describe the research design of this study? If so, give a description. 14)Describe the population (sample) for this study.
15) Was the sample adequate for the research design that was selected?
16) Describe the data collection procedure.
17)How were the data analyzed?
18)Discuss the limitations found in the study?
19)Discuss the authors’ conclusions. Do you feel these conclusions are based on the data that they collected?
20)How does this advance knowledge in the field.
1) Calculate the sum of 1/4 and 1/7
2) Calculate the product of 1/3 and ¼
3) Select the expression that represents the statement “5 more than a number”
4) Determine the value of 3(x+4)-7 when x=9
5) Determine the value of x(7-x)+5 when x=-2
6) Select the expression that represents the statement “7 times a number”
7) There are 12 inches in a foot. How many inches are in 3 feet
8) In a given training week, a swimmer completes 3/7 mile on day one, 2/3 mile on day two and ½ mile on day three. How many miles does the athlete swim in the given week?
9) Select the simplified expression for 9(x-5)-5(x-2)+2x.
10) The temperature on one day in January for Phoenix, AZ, is 63 degrees Fahrenheit. On the same day in Barrow, AK, the temperature is -16 degrees Fahrenheit. What is the difference between these two temperatures?
11) If the pattern shown in the table were continued, what number would appear in the box at the bottom of column B next to 14?
12) The object on the scale below makes it balance exactly. According to this scale, if
Balances t then balance which of the following?
13) If a>0 and b<0, then which of the following must be true.
14) In a certain restaurant a whole pie has been sliced into 8 equal wedges. Only 2 slices of the pie remain. Three people would each like an equal portion from the remaining slices of pie. What fraction of the original pie should each person receive?
BSOP-326 Week 4 High-Performance Work Systems – Midterm (Devry)
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1. (TCO 6) An effective leadership system is designed to accomplish all of the following, except _____. (Points : 5)
2. (TCO 6) The traditional approach to strategy deployment is which of the following? (Points : 5)
3. (TCO 3) The criteria for the Canadian Awards for Excellence are most similar to which of the following? (Points : 5)
4. (TCO 3) ISO 9001 provides specific requirements for _____. (Points : 5)
5. (TCO 1) A consumer purchases a generic product at a cost of $5.00 instead of the competing brand-name product that sells for $7.00. The consumer feels that there is no difference in quality between the generic and brand-name products. This scenario illustrates which of the following definitions of quality? (Points : 5)
6. (TCO 1) During the Middle Ages, quality was built into the final product. This approach to quality was lost with the advent of _____. (Points : 5)
7. (TCO 1) Which of the following was the top priority of U.S. manufacturing in the time period immediately following World War II? (Points : 5)
8. (TCO 2) Which of the following systems does not have a role to play in assuring quality in a manufacturing firm? (Points : 5)
9. (TCO 2) An increasingly important component in quality for service firms is _____. (Points : 5)
10. (TCO 2) Services are generally _____ intensive, whereas manufacturing is more _____ intensive. (Points : 5)
11. (TCO 2) Systems thinking can be applied to the analysis of _____. (Points : 5)
12. (TCO 3) The Malcolm Baldrige National Quality Award serves several purposes, except _____. (Points : 5)
13. (TCO 5) “Moments of truth” are instances when which of the following occurs? (Points : 5)
14. (TCO 5) Which of the following is not true about the American Customer Satisfaction Index? (Points : 5)
15. (TCO 7) Which of the following is not considered a “hard” measure of the effectiveness of human-resource management? (Points : 5)
16. (TCO 4) Which of the following is the primary reason for Deming’s position that slogans should be eliminated? (Points : 5)
17. (TCO 4) The Deming philosophy focuses on improvements in product and service quality by _____. (Points : 5)
18. (TCO 8) The key stages of a team’s life cycle include all of the following, except for _____. (Points : 5)
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ACC 205 Week 5 Chapter 9 Quiz and Video Quiz
Question 1. 1. Common-size financial statements means___________________.
Question 2. 2. Vertical analysis of a financial statement involves_______________.
Question 3. 3. Horizontal analysis of a financial statement involves______________.
Question 4. 4. Which of the following would not be considered a liquidity ratio?
Question 5. 5. Which of the following would not be considered a debt service ratio?
Question 6. 6. Turnover analysis indicates______________.
Question 7. 7. Gross profit margin_________________.
Question 8. 8. Earnings per share (EPS) is considered to be________________.
Question 9. 9. Dividend yield is determined by___________________________.
Question 10. 10. Book value per share___________________.
1. The current ratio is considered a liquidity ratio.
Question 2. 2. The Quick Ratio equals current assets divided by current liabilities.
Question 3. 3. Debt service ratios determine a firm’s available cash flow to meet operating expenses.
Question 4. 4. When performing a vertical analysis on a firms Income statement each financial figure is listed as a percentage of Cost of Goods Sold.
Question 5. 5. Ratio analysis is a preferred method of analyzing a firm’s financial position because a firm cannot manipulate financial information that would impact the value of the ratios.
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