Eagle & Fein’s Fight to End Alzheimer’s
Led by Melissa Claycomb
Beet, Goat Cheese, and Arugula Salad
Around this time two years ago, one of Eagle & Fein’s longtime advisors was diagnosed with early onset Alzheimer’s disease. This man was a huge friend to the firm and is one of the reasons we at Eagle & Fein, P.C. have been able to establish our place in the estate planning niche. So, when he was diagnosed, we knew right away that the firm would want to get involved in Alzheimer’s prevention and treatment in some way. Our client services associate, Melissa Claycomb, spearheaded our efforts, and she has done an amazing job. Melissa reached out to the Alzheimer’s Association and organized a team from Eagle & Fein, P.C. to participate in the Walk to End Alzheimer’s. In our first year, our team raised over $13,000 in just three months. We were awarded Rookie of the Year in 2018, and last year, we raised $15,000! Those funds directly support caregivers of Alzheimer’s patients and research efforts to find a cure. A lot of our success is thanks to Melissa’s hard work. Melissa is currently serving on the Walk to End Alzheimer’s planning committee, a role which she says she is glad to fill. Her work in the estate planning industry has afforded her a clear view into just how destructive Alzheimer’s disease can be, not just for people who have been diagnosed, but for their caregivers, too. “People are losing their entire retirement accounts because they’re trying to care for their loved ones,” she said. When asked about her favorite thing about the Alzheimer’s Association, Melissa says it’s that the organization has boots on the ground. They have a 24/7 help line staffed by a trained caregiver, and they connect callers with resources and offer assistance. Thank you for all you do to fight to end Alzheimer’s, Melissa!
This crowd-pleasing dish is sure to be the biggest hit at your next gathering. And it’s good for you, too!
1/4 cup balsamic vinegar
6 cups fresh arugula
3 tbsp shallots, thinly sliced 1 tbsp honey
1/2 cup walnuts, toasted and chopped 1/4 cup dried cranberries or cherries
1/3 cup extra-virgin olive oil
1/2 avocado, cubed
Salt and pepper to taste
2 oz crumbled goat cheese
6 beets, peeled and quartered
1. Heat oven to 450 F and line a baking sheet with aluminum foil. 2. In a medium bowl, combine vinegar, shallots, and honey. 3. Gradually whisk olive oil into the mixture and season with salt and pepper. 4. In a small bowl, toss the beets in dressing until they are coated. 5. Place coated beets on baking sheet and roast them for 12 minutes. Set the beets aside and allow them to cool. 6. In a large bowl, toss arugula, walnuts, and berries with the remaining vinaigrette. Season with salt and pepper. 7. Top salad with beets, avocado, and goat cheese.
Published by The Newsletter Pro • www.TheNewsletterPro.com
Made with FlippingBook Proposal Creator