WHY MORE ADULTS OVER 55 CONTINUE TO WORK Finding Fulfillment in Your Golden Years
According to the Bureau of Labor Statistics, upward of 40% of people aged 55 and older are continuing to work past the normal retirement age. There are a number of reasons why people are choosing to stay employed, with one of the biggest being a lack of retirement funds, but some are also using work to keep their minds and skills sharp. In fact, most of the jobs that the 55-plus crowd goes after keep them engaged with the community and help them lead more active lives.
The BLS categorized the jobs many older workers are currently pursuing:
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Real estate appraisers/assessors Property/real estate/community association managers
These seven jobs are projected to grow between 8–14% over the next six years according to BLS data. They often pay well and don’t always require a full-time commitment. Many even offer flexible schedules, which can help older workers spend more time with peers or loved ones. This balance is exactly what many older workers are looking for, especially those who are “part-time retired.” More importantly, however, most older workers find these jobs fulfilling. They allow older folks to interact with the community and stay active, both of which, research suggests, are essential to healthy living as people age. For many, working past retirement, or not leaving the workforce entirely, can be a win-win-win: It’s a win for your bank account, a win for your health, and a win for the community.
Clinic/ Workshop Upc ming Workshops
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BASIL BERRY SORBET Inspired by Good Housekeeping
Unlike standard ice cream recipes, this delicious sorbet doesn’t require fancy equipment or difficult prep. It’s also entirely dairy-free, making it the perfect vegan treat for the end of summer.
Clinic & Workshop
Sep. 5 Sep. 24 Date
1 cup sugar
6 cups frozenmixed berries
Knee Pain Lower Back Pain & Sciatica
Sarah Thomas, PT Randy Thomas, PT
1 cup fresh basil leaves
3/4 cup fresh lemon juice
Directions: 1. In a saucepan over high heat, combine sugar with 1 cup of water, stirring occasionally until sugar dissolves, creating a syrup-like consistency. 2. Remove syrup from heat, add basil, cover, and let stand for 15 minutes. Strain syrup into bowl and refrigerate until cold. 3. In a blender, combine syrup with frozen berries and lemon juice. Purée until smooth. 4. Transfer to a square baking pan, cover in plastic wrap, and freeze until set, about 2 hours. 5. Scoop and serve.
Note: All clinics and workshops are free and are held 5:30–6:30 p.m.
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