SpringNewsletter - Flipbook - Page 4
SPRING 2026
VOL 1 | ISN 1
LAST MONTH IN THE CLASSROOM
OT Program, Occupational Technology class had a
guest lecture from a Prosthetist-Orthotist
Learned about prosthetics and the entire
process from getting one onward
Made our own molds of our hands
Global Public Health had a guest lecture from Dr.
Parminder Suchdev, Associate Director of Emory
Global Health Institution, Director Global Health
Office of Pediatrics, Professor of Pediatrics and
Global Health at Emory University
Talked about micronutrient malnutrition in the
world, shared personal experiences of traveling
for Public Health
MONTHLY RECIPE CORNER
Try this recipe from the B.O.N.A.S Challenge faculty
cookbook: Greek Shrimp with Tomato and Feta,
submitted by Dr. Pamina Abkowitz, School of Education
Professor
4 servings, 45 minute prep time and cook time
Ingredients: shrimp, 14oz can of whole tomatoes,
carrots, onion, 1-2 cloves of garlic, ΒΌ cup cooking
wine, Kalamata olives, feta cheese, 1tsp oregano, 1
bay leaf
Directions:
Chop 1 carrot and one onion, saute in pan with
olive oil. Saute until daft.
Add canned tomatoes, oregano, bay leaf,
chopped Kalamata olives, wine, bring to a boil.
Add shrimp and cook until translucent.
I like to serve this over couscous, so I prepare
that while the shrimp are cooking.
Place couscous in bowl and pour tomato
mixture with shrimp in each bowl.
Sprinkle feta cheese on top and serve.
PERSONAL NOTE
FROM DR.
ABKOWITZ:
