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Why Our Team Walks to End Alzheimer’s
APPLES BOOKBAG CIDER
A QUICK NOTE FROM SCOTT AND RACHEL
FOOTBALL HERITAGE HONEY LABOR LITERACY MUSHROOM
Eagle & Fein Shareholder Attorney Scott Linneweber shows up for the Walk to End Alzheimer’s every single year. Rain or shine, hot or cold, you’ll find him walking to raise money for the Alzheimer’s Association on Oct. 1! He carries the purple flower in memory of his feisty grandma, Lois. “My grandma was tough as nails,” Scott remembers. “She was so excited when I was married and when my daughter was born. It was sad to see the disease progress. Soon she didn’t remember I had gotten married — those kinds of things were lost to her.” As a shareholder attorney, Scott also helps many of our clients who have spouses struggling with Alzheimer’s or dementia. They’re often running the household alone for the first time. “It’s rough on folks!” Scott says. “But it’s nice to be part of a team that can provide care and solutions to people when they are going through those tough times. It doesn’t change the loss that they’re feeling, but maybe it can provide them a little bit of comfort.” Eagle & Fein Law Clerk/Summer Associate Rachel Jones started walking with us in 2019, and she has not missed an event since. She carries the orange flower to show her support for the Alzheimer’s Association. “I’ve been fortunate enough to participate three years in a row,” she recalls. “I love seeing the firm in a more casual and family environment. We continue to wear our walk shirts and make a banner every year. It’s a cause that is really near and dear to our hearts.” Rachel’s husband, Pete, likes to walk with her, just like so many of our employees’ families and kids. If you join us, you’ll have the opportunity to meet them and bring your own loved ones to support the cause!
SAPPHIRE SUPPLIES UNION
In just 30 minutes, turn a pile of summer veggies into a Chinese-inspired dish.
INGREDIENTS
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2 Chinese eggplants, cut into 1/4-inch strips
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1 red chili pepper, thinly sliced
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Salt, to taste
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2 tbsp soy sauce
3 tbsp vegetable oil, divided
1 tbsp vegan stir-fry sauce (like Lee Kum Kee Vegetarian)
We all hope to see you at IUPUI’s Carroll Stadium on Oct. 1 for the Walk to End Alzheimer’s — Scott and Rachel included.
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6 oz green beans, trimmed 6 cloves garlic, minced 1/2-inch piece of ginger, thinly sliced
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1/8 tsp pepper
DIRECTIONS
1. In a large bowl, add the eggplant and coat with salt. Cover the eggplant with water and soak for 15 minutes. Drain and pat dry. 2. In a wok over medium heat, warm 2 tbsp of oil. Add the eggplant and fry for 4–5 minutes. Remove and set aside. 3. Add the remaining oil and green beans to the wok. Fry for 5 minutes, then remove and set aside. 4. Add garlic, ginger, and chili before stir-frying for 1 minute. Return the green beans and eggplant to the wok and add the soy sauce, vegan stir-fry sauce, and pepper. Toss to coat, then serve over rice!
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