by Rene' Carpenter

Four Seasons of Insurance - by Sam Engardio

Health Coach Corner by Maria Hicks

New Perils in a Connected World – by Stew Nelson

A recent New York Times editorial “The Cloud Darkens” posited that recent well publicized data breaches by hackers has caused some corporate technology professional to “get cold feet” and suggest IT managers question the wisdom of moving sensitive information to the cloud where it exposes “them to devastating identity theft and fraud.” I would hope that corporations would have the exact opposite reaction to the hackings and accelerate their migration to the cloud so that technology professionals at the data centers can help secure their data in virtual servers using state of the art encryption and firewalls. No business is safe from hackers as Apple learned this weekend and most high profile attacks have not even involved true Cloud Computing.

For many Americans the 4th of July and summer grilling means hamburgers, hot dogs, and chicken. But the grill can also serve up a wide range of healthy, flavorful meals. Break out of typical barbecue territory this summer and try shrimp, pork, vegetables, and even fruit cooked over the fire. Here’s an entree and desert to get you started.

Grilled Garlic-Rosemary Pork Tenderloin

Prep Time: 5 mins
Cook Time: 28 mins
Rest Time: 10 mins
Total Time: 43 mins

Ingredients

• 1/4 cup soy sauce, reduced sodium
• 1 tablespoon sugar, brown, light
• 1 tablespoon rosemary, crushed
• 2 tablespoons oil, olive
• 2 tablespoons vinegar, balsamic
• 2 teaspoons garlic, minced
• 1/2 teaspoon ginger, ground
• 1/2 teaspoon mustard, dry
• 2 pounds pork, tenderloin, (1 pound each) trimmed
• cooking spray

Recipe Tip: Marinate in refrigerator at least 8 hours. Note: To roast pork in the oven instead of grilling, place on a broiler pan coated with cooking spray. Bake in a preheated oven at 450° for 25 to 30 minutes or until a thermometer registers 155° (slightly pink). Cover with foil; let stand 10 minutes.

Preparation

1. Combine first 8 ingredients in a large zip-top plastic bag. Add pork; seal bag, and marinate in refrigerator at least 8 hours.
2. Prepare grill.
3. Remove pork from bag, reserving marinade. Place pork on grill rack coated with cooking spray. Cover and grill 24 minutes or until a thermometer registers 155° (slightly pink), turning once. Remove pork from grill; cover with foil, and let stand 10 minutes.
4. While pork stands, bring marinade to a boil in a small saucepan; boil 1 minute. Serve sauce with pork.

Yield: 8 servings (serving size: 3 ounces pork and 1 tablespoon sauce).

Nutritional Info (Per serving): Calories: 179, Saturated Fat: 2g, Sodium: 349mg, Dietary Fiber: 0g, Total Fat: 7.5g, Carbs: 3g, Cholesterol: 63mg, Protein: 23g

by Sarah Szul, Health Management Coordinator

Kapnick Insurance Group announced today that the grand opening of their newly renovated office building located at 1201 Briarwood Circle, adjacent to the Briarwood Mall will be on July 18th. The company’s two current Ann Arbor offices - Kapnick Insurance Group located on Victors Way and the Ufer & Co. office on Stadium Boulevard, will be consolidated into this one new location.

At Kapnick we LIKE to give back so ‘Like’ us on facebook and for every ‘Like’ we get in one month we will donate $1 on your behalf and split the proceeds - 1/2 to Ele’s Place - a healing center for grieving children in Ann Arbor, Michigan & 1/2 to The Boys & Girls Club of Lenawee County!