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Association Brain Food Weekly: 3.20.20

Reid All About it

Members also need vetted information and guidelines related to their new topsy-turvy world, including resources for wellbeing and remote work. If you’re in North Carolina, your donation to the Food Bank of Central & Eastern North Carolina goes even further this month. And speaking of remote work…. Remote work.

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Association Brain Food Weekly: 3.12.21

Reid All About it

In North Carolina, it’s shad roe season for the next two weeks. Agnes Amos-Coleman, MBA, CMP, education, conference, event, certification consultant, Amos-Coleman. Sheri Sesay-Tuffour, PhD, CAE, CEO, Pediatric Nursing Certification Board. Skip down to the list of free webinars if you prefer takeout. Tue 3/16 at 11 a.m.

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Association Brain Food Weekly: 12.4.20

Reid All About it

I started with North Carolina oysters on the half shell while making a few sides and our appetizer, shrimp cocktail. Agnes Amos-Coleman, MBA, CMP, education, conference, event, certification consultant, Amos-Coleman. If you’re a home cook, check out the weekly In The Kitchen posts on my Grabbing the Gusto blog. CAE credits.

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Association Brain Food Weekly: 4.3.20

Reid All About it

They share guidelines on the best communication style, options for different types of virtual meetings with chapter leaders, and ways to provide chapter leaders with news, resources and advice. If you’re in North Carolina, I hope you’ll support the Food Bank of Central & Eastern North Carolina. 1 CAE credit.

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Association Brain Food Weekly: 4.10.20

Reid All About it

If you’re in North Carolina, I hope you’ll support the Food Bank of Central & Eastern North Carolina. Agnes Amos-Coleman, MBA, CMP, education, conference, event, certification consultant, Amos-Coleman. Find yours on the Feeding America website. A new episode is posted every Monday by 1 p.m. Mon 4/13 at 2 p.m.

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Association Brain Food Weekly: 10.18.19

Reid All About it

Last week, we got three dozen Pirate Pearls oysters in our North Carolina seafood share so I roasted them and served them alongside a Vivian Howard recipe for brown butter spiked with hot sauce, lemon juice and lemon zest. Presenters: Agnes Amos-Coleman, MBA, CMP, education, conference, event, certification consultant, Amos-Coleman.