Dear Colleagues,

This month, the UBS Cooking School and community events calendars are filled with fun and engaging classes, events, and activations. Included are some delicious recipes for you to enjoy, as well as highlights of some of our Cooking School classes, Wellness Wednesday classes, and upcoming community events. Please join us for these exciting “Key Occasions.”

Regards,

The Community Management Team

Summer is when tomatoes are at their peak, full of flavor and sweetness. I tend to over-buy them when I see them at the market! In my search for new ways to use them in the kitchen, I have started adding them to the roasting pan any time I am cooking fish. The juiciness helps keep the fish moist, and roasting the tomatoes helps evaporate some of their water and condense their flavor. This salmon recipe is flexible: you could use a mild fish like halibut or snapper, or you could add more vegetables to the pan, such as sliced onions or peppers.

Salmon Roasted with Cherry Tomatoes & Garlic 

Serves 4

Ingredients:
3 tbsp (44 mL) olive oil

1 ½ lbs (680 grams) salmon, sliced into four filets

Kosher salt and freshly ground black pepper, to taste

12 oz (340 grams) cherry tomatoes 

1 head garlic, cloves lightly smashed and peeled 

2 tbsp (29 mL) dry white wine, fish stock, or vegetable stock 

Chopped basil, parsley, or chives, for garnish 

Instructions:

1. Preheat oven to 425° F (232° C). Place salmon in a baking dish large enough to hold salmon in a single layer with a little space in between the pieces; add half of the oil to the salmon and season with salt and pepper, turning to coat on both sides. 
2. In a mixing bowl, combine cherry tomatoes and garlic with remaining oil and a generous sprinkle of salt and pepper; toss to mix. Scatter the vegetables in the pan, letting them sit on top of and in-between the filets. Pour wine or stock in from the side of the pan or in-between the filets, and avoid pouring the liquid on top of the salmon to prevent it from washing off the seasoning.
3. Transfer baking dish to the oven and cook for about 9 - 13 minutes until salmon is cooked through to 140 - 145° F (60 – 63° C), opaque inside and flaking apart easily. Remove the fish from the oven and transfer it to a serving platter. Spoon vegetables and liquid over the fish, and garnish with chopped herbs. 

Like many of us, on the hottest summer days I avoid turning on my oven or stove. Instead, I rely on no-cook meals that usually come in the form of a salad. This is one of my go-to dressings for those salads, when I need to add both richness and freshness to a bowl of humble ingredients. Since the dressing requires a blender or food processor, I like to keep the prep minimal for everything else. Try this over a tomato or cucumber salad or use it to liven up a bowl of chickpeas.  

Green Goddess Dressing  

Makes 2 ½ cups (591 mL)

Ingredients:
1 cup (237 mL) Greek yogurt  

1 cup (237 mL) sour cream 

1 anchovy filet, optional 

2 tbsp (29 mL) white wine vinegar 

½ cup (118 mL) chopped tarragon 

½ cup (118 mL) chopped chives 

½ cup (118 mL) chopped parsley 

1 clove garlic, minced 

Zest of 1 lemon 

Kosher salt & freshly cracked pepper 

Instructions:

1. Using a food processor or blender, blend all ingredients until pureed and smooth. 
2. Taste and adjust with more seasoning or vinegar, to taste. 

Join our talented trainers and enjoy a great workout in one of our group fitness classes. To sign up for the session of your choice, stop by the Fitness Center or email SH-Raleigh-FitnessCenter@ubs.com.

Hours of Operation:

Monday – Friday: 6:00 a.m. – 8:00 p.m.

Mondays:

• Yogalates from 12:15 p.m. - 12:45 p.m.

Tuesdays:

• HIIT from 12:05 p.m. - 12:30 p.m.
• Core & More from 12:35 p.m. – 12:45 p.m.
• Strength and Conditioning from 5:00 p.m. – 5:45 p.m.

Wednesdays:

• StrongHER: Midlife Muscle from 1:15 p.m. – 1:45 p.m.
• Strength and Conditioning from 5:00 p.m. – 5:45 p.m. 

Thursdays:

• Tabata Bootcamp from 11:00 a.m. - 11:30 a.m.
• Cycle Strong from 1:15 p.m. – 1:45 p.m. 
• Strength and Conditioning from 5:00 p.m. – 5:45 p.m. 

Celebrate Culture & Cuisine with Us!

This month, in partnership with MOSAIC, we’re honoring Swiss Day with themed menu items at the Café from 11:30 a.m. - 2:30 p.m.:

• August 1: In honor of Swiss Day, the Cafe will host a Chef Table featuring savory Zurcher Geschnetzeltes (stew consisting of a mushroom-based white wine sauce served with veal), Spatzle (egg noodles with a dumpling-like consistency), Brown Butter Parsley, and Roasted Baby Carrots.

Join us for a month of amazing flavors, cultural appreciation, and tasty traditions. Don’t miss out - come hungry and celebrate with us! For more information, please visit goto/mosaicamericas

Fill that Bus! is a community-wide school supply drive that aims to stock the shelves at Crayons2Calculators so Durham Public Schools teachers can get the supplies they need to fuel student success, completely free of charge. From now through August 8, there will be bins located in the elevator lobbies of both buildings for you to drop your donations. You can find what supplies are most needed by clicking the link below:

Requested Supplies List

In addition, on Thursday, August 7 from 3:00 p.m. - 4:00 p.m., bring your colleagues as we pack school supplies and write notes of encouragement in-person to be donated as a part of the Fill that Bus! drive. No registration is required, and we can't wait to see you there!

Premise Health will be hosting a tabling event on Annual Physicals on Tuesday, August 12 in the Exchange Cafe from 11:30 a.m. – 1:30 p.m. A yearly exam is your chance to get a clear picture of your health and connect with your provider. Stop by to talk with the team about scheduling your yearly checkup, as no pre-registration is required!

Join us for an afternoon of Board Game Fun on Tuesday, August 12 from 12:00 p.m. - 2:00 p.m.! Bring your colleagues to play a variety of board and card games at your leisure, including familiar favorites like UNO and Clue and hidden gems like Fire Tower. We will meet in Alfred Escher Auditorium C, where light snacks and refreshments will be provided. Please register below so we know to expect you:

Sign Up Here

This year, we're celebrating Chocolate Chip Cookie Day with a fitting treat: your own jumbo chocolate chip cookie to decorate, load up with mix-ins, and take home to enjoy! Once you're finished creating your masterpiece, we'll bake the cookie for you so that you can stop by at the end of the day and pick it up! On Wednesday, August 13, join us in the Tar Heels room between 1:30 p.m. and 2:30 p.m. to build your cookie, and please return between 3:00 p.m. and 4:00 p.m. to pick it up. Spots are limited, so please register below. Delectable, warm cookies await you!

Sign Up Here

Every month, our Wellness Manager and registered dietitian Maya Billig (MS, RD, CDN) hosts informative Virtual Wellness Wednesday classes from 10:00 a.m. - 10:30 a.m. Don't miss this month's classes and sign up below!

• Wednesday, August 13: Coconut Milk, Water, and Oil: Health or Hype?
• Wednesday, August 27: Posture and Core Health for Total Body Wellness

Our cafeteria continues to delight and surprise us all month long with several tasty offerings that will be available on the days listed below. Don’t miss out on these special items!

• August 6: In celebration of National Chocolate Chip Cookie Day, the Chef Table will serve Ice Cream Sandwiches and Chocolate Chip Cookies.
• August 13, 11:30 a.m. - 2:30 p.m.: The Summer Lobster Roll Chef Table will feature a New England Lobster Roll served with Sea Salt & Black Pepper Kettle Chips.
• August 27, 2:30 p.m. - 4:00 p.m.: In celebration of National Banana Day, the Chef Table will serve a Banana Split paired with one scoop of Vanilla or Chocolate Ice Cream and your choice of three toppings.

Join us as we attempt to solve brand new puzzles together! Bring your colleagues, form a team, and meet us on Thursday, August 14 from 3:00 p.m. - 4:00 p.m. in Alfred Escher Auditorium C. Please register below so we know to expect you:

Sign Up Here

This month, expand your palette and join us for flavorful samplings from Artisan Tropic, a Colombian, family-owned company that crafts flavorful cassava and plantain snacks using whole ingredients and sustainable, regenerative agriculture! This tabling will be held in the café from 11:30 a.m. to 2:00 p.m. on Monday, August 18. Items will be available for purchase.

This month, join us for Cornhole & Brews! Bring your colleagues for friendly competition as you sip on fresh, cold beers and snacks. We will meet in Alfred Escher Auditorium C on Tuesday, August 19 from 4:00 p.m. - 5:00 p.m. Please register below to secure your spot, and we can't wait to see you there!

Sign Up Here

Who's that baby? Join us for our Baby Photo Matching Challenge, where you'll have a chance to match your colleagues' baby photos to the person they are today! Whoever guesses the most pictures correctly wins a prize. To participate, please submit your baby photo and a current photo of yourself here. For the challenge, we will meet on Thursday, August 21 from 3:00 p.m. - 4:00 p.m. in the Wolfpack room. Please register below so we know to expect you:

Sign Up Here

The UBS Cooking School offers free, virtual classes daily where employees can practice their cooking skills and prepare fantastic recipes designed by our onsite chefs. A few of our popular, upcoming classes are featured below:

August 15: Savory Tomato Crostata

• 11:00 a.m. class
• 12:30 p.m. class

August 20: Virtual x Wellness Cooking Class: Tomato Tasting & Panzanella Salad

• 12:30 p.m. class

August 22: Summer No-Bake Dessert: Icebox Pie

• 11:00 a.m. class
• 12:30 p.m. class

August 29: Nigerian Puff Puff: Fried Donut Balls

• 11:00 a.m. class
• 12:30 p.m. class

Use this link to view more of our virtual Cooking School classes: Cooking School

Join us for an afternoon of Office Olympics, where the player who completes the fun challenges correctly in the quickest amount of time will win a prize! We will meet on Wednesday, August 20 from 3:00 p.m. - 4:00 p.m. in Alfred Escher Auditorium C, where light snacks and refreshments will be served. Please register below so we know to expect you - and may the best player win!

Sign Up Here

Calling all tennis fans! In celebration of the US Open this month, join us for a watch party on Monday, August 25 where snacks and refreshments will be provided. We will meet in the Wolfpack room from 11:00 a.m. to 12:00 p.m. Please register below so we know to expect you, and we can't wait to see you there!

Sign Up Here

Bring your colleagues for Super Smash Brothers and Mario Kart fun! We will meet in Alfred Escher Auditorium C on Tuesday, August 26 from 3:00 p.m. - 4:00 p.m. for freeplay on the Nintendo Switch, where light refreshments will be served. Please register below so we know to expect you:

Sign Up Here

FDA Allergen Labeling: What’s New in 2025

Big news for anyone dealing with food allergies! As of January 2025, the FDA released updated guidance on food allergen labeling. These updates help make labels clearer and more accurate based on new science and feedback from the public.

Tree Nut Updates:

The FDA cut down its list of tree nuts that require allergen labeling—from 23 to just 12. Nuts like almonds, pecans, and cashews are still on the list. But coconut, chestnut, kola, shea nut, and a few others are no longer considered tree nuts under the law. That means coconut doesn’t need to appear in the “Contains” statement anymore.

Milk & Eggs:

Milk and eggs aren’t just about cows and chickens now. The FDA now requires labels to specify if the milk comes from goats or sheep, or if the eggs are from birds like ducks or quail. So look out for labels like “Contains: goat milk” or “duck egg.”

What About Other Allergens?

The FDA also clarified how it reviews other foods that might need to be labeled as allergens in the future. They’re looking at how common the allergies are and how severe reactions can be.

What This Means for You:

Food companies are encouraged to make these updates during their next label printing. Some may use stickers in the short term. These changes aim to keep people with allergies safer—and make it easier to understand what’s really in your food.

Protect Yourself from Ticks!

Summer is a great time to be outdoors! The warm weather and long daylight hours provide the perfect opportunity to relax at a park or beach and to be physically active hiking, biking, or playing outdoor sports. However, it is important to protect yourself from ticks. Tick season is especially dangerous this year. People often encounter ticks in their own yards and neighborhoods.

To protect yourself:

• Avoid wooded areas or tall grass. Stay on the trail.
• Apply insect repellent, such as DEET, to your skin over sunscreen. 
• Treat clothing with permethrin.
• After returning indoors, remove clothing and check for ticks. Clothes may be placed in a dryer on high heat for 10 minutes to kill ticks. 
• Use flea and tick treatment for pets. 

If you find a tick on you:

• Remove the tick immediately. If it is embedded, use clean tweezers to grasp the tick as close to the skin surface as possible and firmly pull the tick away from your skin.
• After removing the tick, clean the bite area with rubbing alcohol or soap and water. 
• If the tick is engorged or has been attached for more than 24 hours, contact your healthcare provider as soon as possible. You may be eligible for a single dose of an antibiotic to protect against Lyme Disease.
• If you develop rash, fever, flu-like illness, or any other symptoms after a tick bite, seek medical attention right away. 

Sunshine & Sustainability

As the summer sun shines brightly in August, it's the perfect time to reflect on our relationship with the planet and take meaningful steps toward sustainability. There are many simple ways to live more sustainably during summer activities this month. Reducing single-use plastics is a great place to start. Bring reusable water bottles, shopping bags, and containers when heading to the beach or park. Additionally, supporting local farmers and purchasing seasonal foods are impactful choices. August offers an abundance of fresh produce, and buying from farmers' markets helps cut down on emissions from long-distance food transportation.

Water conservation is also especially important during the hot summer months. Water your garden early in the morning or late in the evening, fix any leaks, and consider using a rain barrel to collect water for outdoor use. If you're traveling, do your best to choose eco-friendly accommodations, minimize air travel when possible, and explore destinations by bike or on foot to reduce emissions. Remember, every action counts! By making conscious choices this August, you can contribute to a healthier Earth and encourage others to do the same. 

Spiffy is onsite every Tuesday from 8:00 a.m. - 5:00 p.m., for services such as vehicle detailing, brake work, and oil changes. Keys should be placed in the key drop off box located in the southeast area of parking lot.