JANUARY 2019

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Senior living New apartment complex opening next to Holy Martyrs BY VANESSA DENHA GARMO Inside Holy Martyrs church last November both Fr. Manuel Boji and Nohra Hailo offered a sneak peek into the new residence being built next to the church in Sterling Heights. “It is an independent living residence,” explained Fr. Boji. “As long as one family member is 55 years or older, they qualify to rent one of the apartments.” It’s been a few years since the Chaldean Diocese built a senior living facility. The first one – Chaldean Manor – next to the Mother of God Cathedral was built in 2000 with the second phase being built in 2002. There are 68 units at Chaldean Manor. About 50 percent of the 98 units next to Holy Martyrs are leased and are priced at lower than market value. There are both one and two-bedroom apartments along with a deluxe room that has a bonus room. The units are available inside the three-story building set to open early 2019. The rooms range from 730 square feet to more than 800 square feet ranging from $750 to $975 a month. Water is included in the price. Each apartment is equipped with appliances, granite countertops, washer and dryer in a carpet-free environment. “The community here is larger than the Southfield Location,” said Fr. Boji. “The need is greater here in terms of offering a senior living facility. We struggled in the beginning at the Mother of God Location. It was a new concept for us. There was this belief that people were abandoning the parents when in fact this offers more care for them. This does not mean the children are not taking care of their parents.” Hailo, who will be moving her office inside the apartment complex and running the day-to-day operations, already has a variety of activities planned for the residents. “We are already creating a calendar for next year that will have monthly activities on it,” she said. “We will host cooking classes and exercise classes as well as religious classes.” The calendar will be passed out to residents and displayed inside the dining room, Chapel and exercise room. The plan is to have activities every single day. Hailo has already reached out to various members to lead some of the activities. She is also considering having cooking contests like who can make the best pot of dolma. “We can have so much fun and we plan to create a great living environment.” The facility is equipped with a public kitchen with warming stations where events can be held. “We are planning for potluck nights where each resident cooks a different dish and we enjoy a meal together in the first-floor kitchen,” said Hailo. She also has outside activities planned where she hopes to take field trips and bus tours such as a tour of Churches. “We want to keep our families busy and entertained,” she said. “We are creating a quality of life for them.” Hailo is also considering a bus tour to Frankenmuth, for instance. Currently, there are Chaldeans living in Senior Living facilities in the area but they are not Chaldean owned. “This enables them to engage with their own community members. They are making new friends,” said Fr. Boji. “They can speak the language and enjoy our food and feel like they are living in one big extended family together.” In addition to having a shared kitchen and exercise room, the facility has a chapel. “We plan on celebrating mass there, especially in the winter when it may be too difficult for some residents to walk over to the church,” noted Fr. Boji. They had a meet and greet scheduled for last December and will have a ribbon cutting scheduled for this year. The grounds also include a community garden with a Stations of the Cross path. A volunteer committee of community members with experience in the buildings and trades helped facilitate the project. The oversite committee members included: Fr. Manuel Boji, Fr. Andrew Seba, Naji Abdal, Fadi Seman, Steve Kranjnik, Francis Boji, and Isam Yaldo. Architects for the project is GAV Associates, Inc. (Ghassan Abdulnoor). Construction management for the project is provided by K4 General Contractor, Construction Management is Jamal Kalabat and Aram Palanjian. 20 CHALDEAN NEWS JANUARY 2019
Hungry for health or hareesa? You don’t have to compromise HEATHER ELIA, R.D.N. The holiday season has come to an end, and it’s time to begin your new year with a fresh start focusing on health and wellness. You won’t need to compromise your favorite foods to meet your health goals. It’s all about portion size. We often serve our meals family style, meaning we lay our food out in large serving dishes and help ourselves to our favorites. When doing this, it’s helpful to utilize portion control skills, which is in the palm of your hands, literally. Here’s how to use your hand as a visual guide to estimate portion size: Depending on your hand size, your palm is equivalent to approximately 3-4 ounces. This is valuable to portion out your protein. A palm size of protein will contain roughly 21-28 grams of protein, just enough for a meal. Examples of protein sources include: Chicken, turkey, beef, fish, and eggs. Your fist is equivalent to approximately 1 cup (8 ounces). Use a clenched hand to measure out your favorite non-starchy vegetables (examples include: asparagus, leafy greens, zucchini, mushrooms, turnips/ beets, eggplant, cauliflower, and broccoli). It’s essential to ensure you consume at least 1 cup (or one fist) of vegetables with each meal to reach a recommended goal of 2-3 cups of vegetables per day. Use a cupped hand to assist with gauging your carbohydrate intake. A cupped hand measures out to approximately a ½ cup (4 ounces). Use this to help you measure out proper portions of carbohydrates like: rice, pasta, beans, and lentils. Your thumb, from your knuckle to the tip, is about 1 ounce. Use it to measure out dense foods in you meal like; nut butter, olives, or cheese. Use just the tip of your thumb to estimate portions of calorically dense foods such as: butter, coconut oil, or sugar per each meal. When we eat with our eyes, they deceive our mind thinking we are deprived of food when, in fact, we aren’t. The western food culture and our eating habits, leads us to consume almost double the recommended individual portion size, which is why it’s vital to practice mindful eating. This implies eating slower and paying attention to what we are eating. This will not only make it easier to stay in tune with our hunger cues, but will also prevent reaching for a second plate of dessert, which many regret almost instantaneously. Speaking of dessert, let’s discuss sugar intake. Reducing sugar consumption doesn’t have to be complicated! It’s a gradual process that won’t happen overnight, and once you start to cut back you’ll soon realize it’s something you should have done years ago. Over consumption of sugar has proven to contribute to health complications like: obesity, type 2 diabetes, heart disease, cancer, and tooth decay. Photos: Amy Guip BACK BY POPULAR DEMAND! JANUARY 8-20 FISHER THEATRE BroadwayInDetroit.com, ticketmaster.com, 800-982-2787, box office 313-872-1000. Groups (10+): Groups@BroadwayInDetroit.com or 313-871-1132. 7:30PM Jan. 13. Rent Drink more water. Cut back on: sodas, Due to energy media: 10/16/2018 drinks, lattes, and “healthy” smoothies. Opt for sparkling flavored water and unsweet- Publication: Chaldean News ened Run coffee/tea date: November, when December, trying to January satisfy your Size: needs. 1/3 page, 4.375 in. w. x 8 in. h. Keep sauces on the side. Sauces are a common place to find added sugars. Instead of having something smothered in BBQ sauce, place it on the side and mindfully use as little as necessary. Try substituting sweet sauces with different flavors that don’t contain as much sugar, such as: mustard, pesto, or fresh chili/herbs. Eat whole foods. Processed foods habitually use sugar as a filler to bulk up products. If you can consume food in its whole form, then take advantage of it! By doing this, you are Tips to cut back on sugar: getting Proof: 10/12/18; the full 3:47PM nutritional benefit, and also aren’t ingesting unnecessary For: additives. Broadway In Try Detroit/Nederlander food swapping to avoid Detroit processed (Fisher Theatre foods. & others) For example: instead Agency: of SMZ reaching advertising for a granola bar, opt for mixed nuts/fruits instead. Design: Frank Bach, Bach & There are several subtle changes Associates; Phone 313-822-4303, we can make to our eating habits, frank@frankbach.com and I hope you found these tips helpful. Controlling portion size and reducing sugar intake is one of the first steps toward mindful eating and preventing certain diseases. Wishing you a HEALTHY New Year, with just a HINT of sugar! Heather Elia is a Clinical Registered Dietitian Nutritionist and Private Practice Clinician. She has a passion in helping others heal through the power of food and nutrition. JANUARY 2019 CHALDEAN NEWS 21
Page 1 and 2: VOL. 15 ISSUE XII METRO DETROIT CHA
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