Issue 2 2015

Table of ContentsService Awards Page 2President’s Message Page 3Featured Projects Page 4-7Employee Spotlights Page 8-9Company Roll Out Page 10-15The Trouble With Bubbles Page 16-17Safety at Work Page 18Heard It Through the Pipeline& Birthdays Page 19Cook’s Corner Page 20-21Company Picnic Recap Page 22-23

ContributorsContent Developer,Editor, Writer, and Design: Kristen Borst

Writer & Layout: Anielle Quesada Submissions: Russell Nash Lauren Nash Kris Youlden Steve Presley Dena Wells Orlando Fernandez James Tommell Sandi Rippo Henry Stiriz Dale Calfee Mary Roig Sheila Munchez-Weikel

2014 2015Will Borst Rolando Arce Lauren Nash Scott EdgeRudy James Christian PaulinoLinburgh Braham Carlos ThompsonErnie Geiger Becky Kalentzis (VI)

2014 2015Rudy Colunga Dan MurphyJordy Nunez Orlando FernandezLuis Olivera Luis Olazagasti (VI)Dewayne Petrey Jimmy Grandfield (VI)Raymond Ayala MunozCraig SaundersRaj KaratRick Edgerton

2014 2015 Luis Camacho Sheila Munchez-Weikel(VI) T.J. Hodge (VI)

2015Ricky Bacallao

2014 2015Henry Stiriz George WiningerDale Calfee

2015Michael Nash

2014 2015Bill Nash Russell Nash

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2015 is well on it’s way and the William R. Nash Companies are busier than ever. 2014 turned out to be a very successful year for theorganization and 2015 looks even better. Opportunities for future work are plentiful and we hope to strategically target the projects that will best fit our strengths.

William R. Nash, Inc. is very active in the South Florida market highlighted by all the work we are doing for Baptist Health South Florida. The Miami Cancer Institute is just starting to kick into high gear, while the Baptist Cardiac Vascular Institute is well underway for completion in 2016. We also just recently finished the Clarke Pavilion job. All of these projects are located at their main campus in Miami.

Fast track projects have seemed to be the theme in the latter half of 2014 and to this point in 2015. With the recent completion of the NI/CI Building at Cleveland Clinic Florida in Weston and the complete hospital renovation at the Miami International Medical Center, William R. Nash is equipped to handle these challenging schedules. Both of these projects were significantly sized projects and will have been completed within a year’s time. That’s quite an accomplishment and hats off to the field and management staff for jobs well done!

William R. Nash V.I., Inc. successfully completed our projects at the Westin Hotel and Resort (St. John) & the first phase of work at the new Margaritaville Time Share project (St. Thomas). Phase two is scheduled to begin later this summer; kudos to our fellow team members in the Virgin Islands.

Not to be left out, Nash Mechanical, LLC has recently completed the hospital renovation project at Wright Patterson AFB (Dayton, OH). The new Research Building at the VA Hospital Campus is just getting started (New Orleans, LA) and we have just gotten started on Phase one of the new Navy Federal Credit Union (Pensacola, FL).

As you can see, everyone is working hard and there are many other projects that could be mentioned! To those not specifically cited we all are appreciative of your efforts each day. They do not go unnoticed.

Off the jobsite, as most of our team members are fully aware, the Company presented a roll out presentation for all team members here in South Florida as well as in St. Thomas, USVI. The goal was to better inform every one of the happenings within the organization. I feel we successfully delivered the message of where the Company is headed in the next 5 years and just how we plan on implementing andaccomplishing our new Mission, Vision, Core Values and Goals. We truly appreciate all of you that attended. I hope you took away from the event how important each and every one of you are to our success in carrying out our 5 year Strategic Plan.

Executive Management also appreciates all the employee feedback we received at the presentations. We are looking forward to addressing all of your concerns. Recently there was a benefit survey sent out and we will release the results as soon as possible.

On a final note, summer is just around the corner and since many vacations are taken during this time period, William R. Nash would like to wish everyone a safe, enjoyable and fun time.

As always, I’m available to any of our team members so if you have any concerns, comments or questions please give me a call at the Miami office, pull me aside if I am on the jobsite visiting,– or send me an e-mail at rnash@wrnash.com.

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Serving south Florida with quality Italian bakery products for over 40 years. Cusano’s Bakery has been owned and operated

since 1966 by the Greco family. The current owners, Michael, Salvatore, and Santo Greco are fifth generation bakers. They

carry on the tradition of baking quality breads that have been in their family for over 100 years.

William R. Nash, Inc. began its portion of work in December of 2014 which consisted of the conversion of an existing 110,000

sq. ft. warehouse into a fully automated bread baking factory. The systems required to be installed are low pressure steam,

natural gas, compressed air, domestic water, sanitary piping, refrigeration piping, double wall flue vent, 17 exhaust fans, 5

makeup air units,1 chiller, 1 Ice flaker, and 5 split A/C systems. When asked if there were any special or unique qualities to this

project it was explained that all baking equipment and conveyor belts were imported from Germany. Special connecting

fittings had to be located in order to hookup the equipment. Another unique situation was that since a bakery falls under the

FDA guidelines any all thread rod used to support our piping systems was required to be sleeved with poly tubing. This

eliminates dust from clinging to the edges of the threads. This also allows the surface of the rod to be cleaned. Of a special

note the facility is currently in operation (7) days a week 24 hours a day with the exception of Sundays which the bread line

only shuts down for 6 hours for cleaning and servicing the equipment. Now that’s a lot of bread.

William R. Nash, Inc. staffing for this project includes:

Kris Youlden- Vice President

& Ted Petrosky- Project Foreman

The project’s estimated completion date is June 2015.

Cusano’s Bakery is expected to start the build out process for the remaining 75,000 sq. ft. area called phase 2 & 3

within the next 12 months.

Cusano’s BakeryCoconut Creek, Florida

GC: JBP Constuction

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Sugar Estates Senior Affordable Housing Development

St. Thomas, US Virgin IslandsGC: Prestige Bulding Company

The $31 million affordable housing project is designed for seniors age sixty-two and older who can live independently. The eighty-unit facility will have seventy-six one-bedroom units and four two-bedroom units. The new facility will be affordable rental housing, built with low-income housing tax credits. The facility will

include a parking garage under the building, a community center, laundry facilities on each floor and outdoor gardens. A single entrance and exit point will share the driveway to the Foothills Medical Building. Each

residential unit will have living, dining and kitchen areas, with energy-efficient appliances and storage space. Activities and social services will be provided to meet the needs of the residents, emphasizing wellness and

empowerment through independent living. The social services will include case management, medical screenings, nutritional counseling services, training programs, financial workshops and social and recreational

activities, according to the Housing Authority. The facility will have two buildings, with three floors of living space, plus the lower level parking garage. The project is a public-private partnership between the V.I. Housing

Authority and the Michaels Development Company.

William R. Nash, V. I., Inc. began work June 14, 2014. We are responsible for the plumbing, HVAC, and fire suppression.

Staffing for this Project includes; Mike Pruiett- V.P. of Operations, Brian Chambers- Project Manager, & Jose Cabrera- Superintendent

Expected completion of this project is December 31, 2015.

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Baptist Cardiac & Vascular Institute

Miami, Florida

GC: OHL/ArellanoConstruction

Established in 1987 by renowned interventional radiologist Barry T. Katzen, M.D., the Institute was one of the first centers in the United States to treat the heart and blood vessels as one entity. This unique approach, coupled

with cutting-edge techniques and technologies, advanced research and an international focus, resulted in the Institute becoming a leader in cardiovascular care.

Today, Miami Cardiac & Vascular Institute is the largest and most comprehensive cardiovascular facility in the region. Patients can experience consistent, exceptional, evidence-based care at Institute locations throughout

Baptist Health. Our team of multilingual, multidisciplinary specialists have pioneered the development of technology used to treat aneurysms, blockages in veins and arteries and holes in the heart. They participate in federally approved clinical research studies and offer the most minimally invasive options whenever possible.

And they’re dedicated to providing you and your family with the best care possible.

William R. Nash Inc. began work at BCVI in May of 2013. Nash is responsible for the installation of all new mechanical piping and equipment (AHU’s, pumps, fans, etc.) to provide a fully functional HVAC system. Nash is

also installing all of the new sanitary and domestic water systems and the new medical gas piping and equipment.When asked if the project has any special and/or unique qualities, it was expressed that to date,

Baptist Cardiac & Vascular Institute is the largest and most comprehensive cardiovascular facility in the region.

William R. Nash, Inc. staffing for this project includes:Kris Youlden- Vice President, Lauren Nash- Project Manager, Eddie Nunez- Superintendent, & Leon Reid- Superintendent

Expected completion of the project is September of 2016.

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Navy Federal Credit UnionPensacola, FloridaGC: Hensel Phelps

Florida has the third largest finance and insurance cluster in the nation. Most of the nation’s leading financial and professional services companies have established large operations in Florida to take

advantage of its global connectivity, experienced workforce, and favorable business climate.

This project includes the construction of two buildings that will be home to 5,000 new positions. The two multi-story office buildings that should be complete by 2016 will house 1,500 employees. Navy Federal has created more than 2,100 jobs and invested more than $250 million in capital in Florida as a result of

competitive economic development projects. In total, the company plans to employ more than 10,000 and create $1 billion in capital investments in the state.

Phase 1 will include one multi-wing office building, a central energy plant, a parking deck, surface parking areas, and associated connecting bridges, roads, walking paths, stormwater retention and infrastructure.

The office building will be constructed as two wings with a central commons area connecting the two. Each office wing will be approximately 147,153 SF, to accommodate 1,000 occupants per wing. Each wing will have a raised access floor system for air distribution similar to those existing on campus. The 68,316 SF

commons building will house a café, a coffee shop, conference rooms, training rooms, a small fitness center, and a 23,864 SF mechanical penthouse. A 347,500 SF parking garage will be constructed adjacent

to the office building and is expected to hold approximately 920 +/- parking spaces.

Nash Mechanical, LLC. is responsible for all Mechanical services on this project. Staffing includes; David Mears- Project Manager

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Henry Stiriz has been working at William R. Nash, Inc. since 1984. He works as the Senior Estimator in the Miami Office. His favorite part of the job is how he works on each project from the ground floor; from budgeting to final hard bid process with the General Contractor’s Construction Managers. When asked to describe himself, Henry stated that he’s a hard worker and dedicated to his job. He makes it a point to work diligently without sacrific-ing quality as he knows many projects are time sensitive. When Henry is not estimating he enjoys flying remote control planes, and hang gliding as a solo pilot and also an instructor.

Sandi Rippo has been with William R. Nash, Inc. since December 2006. She works at our Boca Raton Branch as an Administrative Assisitant. Sandi’s favorite aspect of her job is interacting with her co-workers and people that come into the office. Words that describe her are helpful, efficient, and conscientious. Sandi has three children: Ronald, Brandon, and Ryan. When she isn’t working Sandi enjoys traveling, concerts, dining out, and spending time with her grandchildren.

Dale Calfee has been with William R. Nash, Inc. since July 16, 1984. His title is Superintendent and his favorite part of the job is sharing tricks of the trade with those that want to learn. He is currently working at the Baptist Hospital Cancer Institute. Words that describe Dale are straight foreward and sarcastic. He has a twenty four year old son named Ryan Calfee. When he isn’t working Dale enjoys drag racing and shooting pool.

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Dena Wells has been working at William R. Nash, Inc. since 2008. She is now the Senior AP Coordinator and works out of the Miami Office. Her favorite aspects of the job are working with Nash’s Sub-subcontractors and the release of liens process. Words that describe Dena are tenacious, confident, loving, and faithful. Dena’s husband is Billy Wells,who also works at Nash as a Project Manager. She has three children. Five year old twin daughers; Emma and Adelaide and a six month old baby girl Faye. When she isn’t working Dena enjoys Crossfit and spending time with her family. When asked if there is anything else she would like to share about herself she went on to say that she loves to coach people at Crossfit. In doing so she gives them the push and confidence they need to acheive physical fitness goals they didn’t think were possible.A fun fact about Dena: she is a twin (with Kristen Borst) and also has twins.

James Tommell is a Field Superintendent and has been working with William R. Nash, Inc. since April 2015. His favorite part of the job is teaching co-workers the plumbing and mechanical trade. Words that describe James are confident, meticulous, and that he enjoys his profession. James is married to Kellyann and they have 3 children (Richard-27, Jaden-21, and Riley-2). When he isn’t working James enjoys fishing,motorcycles, and spending time with his family. When asked if there is anything else he’d like to share James expressed that he is willing to listen to about any problem he is apporached with.

Orlando Fernandez has been with William R. Nash, Inc. since November 2005. He is a Plumbing Foreman and is working currently at Doctors Hospital in Coral Gables. His favorite part of the job is leading the men that have been entrusted to him and being able to invest in them by teaching and encouraging them to grow in character, increase their skills as well as leadership. When asked what words describe him he chose loyal, devoted, compassionate, loving, motivated, and meek. His wife’s name is Monica and they have a nine year old daughter named Yelani. When he isn’t working Orlando enjoys spending quality time with his family and serving the Lord. When asked if there was anything else he would like people to know Orlando expressed that he is a devot-ed follower of Jesus Christ. Everything that he is today is because of what HE has done for him. He is also a devoted husband and father. He is very grateful and blessed to be employed here at WRN because it is a platform where he can excercise his faith, increase his trade skills, cultivate relationships, and grow in character and integrity.

He would like to thank Jesus for his many blessings; his wife Monica, his dauhter Yelani, WRN for the many opportunities, his teammates especially Dale Calfee for his mentorship and Lauren Nash for her patience and understanding as he continues to grow.

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The Trouble

WithBubbles

Steps to Quitting Soda for Good!

You know soda's not exactly good for you—but at the same time, it can be hard to resist. Its sweet taste, pleasant fizz, and energizing jolt often seems like just what you need to wash down your dinner, get you through an afternoon slump, or quench your thirst at the movies. But the more soda you consume (regular or diet), the more hazardous your habit can become. And whether you're a six-pack-a-day drinker or an occasional soft-drink sipper, cutting back can likely have benefits for your weight and your overall health. Here's why you should be drinking less, plus tips on how to make the transition easier.

Why you should quitThe biggest risk for regular soda drinkers is the excess calories, says Lona Sandon, RD, assistant professor of clinical nutrition at the University of Texas Southwestern Medical Center. "The calories in regular soda are coming entirely from added sugar, and you're not getting any value in terms of vitamins or minerals, or even good quality carbohydrates," she says.

But soda may also be causing other types of harm. Studies have shown that its consumption is linked with tooth decay and diabetes, and it also seems to be bad for your bones. "It may have something to do with the phosphorus in soda, or it could be that people are drinking soda instead of other beverages—like milk—that have nutrients necessary for healthy bones," Sandon says.

But what about diet soda?Sugar-free sodas may not have any calories, but that doesn't mean they're any good for you. In fact, they may not even help you lose weight. (Research on this topic has been mixed, at best, but several studies have shown that diet soda drinkers are more likely to be overweight or obese than regular soda drinkers.)

Plus, diet drinks have many of the same health risks as regular soft drinks, including tooth decay and bone thinning, and they've also been linked to heart disease anddepression in women. Switching to diet sodas may be a smart first step if you're trying to eliminate excess calories, says Sandon, but your best bet is to eventually give them up, too.

Wean yourself off slowlyThat news may be enough to convince you that you should stop drinking soda, but it could still be easier said than done. "People really can become addicted to soda, so you have to be a realist and not an idealist," says nutritionist Stefanie Sacks, author of the forthcoming book What the Fork Are You Eating?. "I don't recommend going cold turkey; you need to wean yourself off, just like you would anything you've become dependent on."

If you typically drink multiple servings of soda a day, Sacks suggests first cutting back to one a day. Give that two weeks, then switch to three sodas a week. "It gives you a chance to adjust gradually, which should lead to real, sustainable change," says Sacks.

Mix it with waterSandon also recommends weaning yourself slowly off soda, and sometimes suggests that her clients start drinking half-soda, half-water. "You're automatically drinking less and hydrating and filling up with water, which is a good thing," she says. But there's an added advantage, as well: "It cuts back on the sweetness you get from soda, which is one of the things people get really used to. If you're drinking less sugar, your taste buds will change and soon you won't need that sweetness anymore." Page 16

Start tracking your calories

If you're blindly throwing back colas without stopping to think of their impact on your waistline, you could be in for a rude awakening: Each 12-ounce can of Coke, for example, contains 140 calories, while a 20-ounce bottle has 240. (In comparison, here are some smarter snacks for just 200 calories—with filling protein and fiber, to boot.) Downloading a calorie-tracking app may help you realize just how much those beverages can affect your daily calorie consumption—as long as you actually log in and record each serving. Instead of pouring yourself refill after refill, start paying attention to how much you're actually drinking; once you do, you may be more willing to cut back.Another way to quantify the calories you're drinking is by thinking about how much exercise it would take to burn them off. In a 2014 Johns Hopkins University study, researchers placed signs in corner stores stating that a 20-ounce bottle of soda would take 5 miles of walking or 50 minutes of jogging to burn off. These "advertisements" worked: When teenager customers saw these signs, they were more likely to buy a smaller soda, a water, or no drink at all. "When you explain calories in an easily understandable way such as how many miles of walking needed to burn them off, you can encourage behavior change,” said the study authors.

Switch to unsweetened tea

Need that jolt of caffeine to wake up in the morning? If you're not a coffee drinker, Sandon suggests sipping on unsweetened iced tea instead. "It can be just as refreshing, and there are real health benefits to drinking the phytochemicals in tea," she says. If you don't like the taste of plain tea, mix in some lemon, mint, or a small amount of sugar or artificial sweetener—at least during your transi-tion-from-soda phase. The important thing is that you're aware of, and in charge of, exactly what's going into your drink and how much is added.

Drink a glass of water first

Whenever the urge to drink a soda hits, fill up a big glass of ice water and finish that first. "A lot of times, people drink soda just because they're bored, or they're thirsty, and that's what's available or that's what they're used to," says Sacks. If you're still craving a soda after you've downed your H2O, then you can reconsider whether it's really worth it—but chances are your thirst will be quenched and you'll feel satisfied from just the water. (You can make this work while you're out and about, too, by always carrying a bottle of water with you.)

Treat yourself to natural brands

When Sacks has successfully weaned her clients down to just a few sodas a week, she often recommends they switch to a brand with fewer artificial ingredients. "They're more expensive, but you'll be drinking them less often," she says. Sacks likes Grown Up Soda, Santa Cruz Organics, and Blue Sky because they don't contain high-fructose corn syrup or artificial ingredients, and generally contain less sugar than the big brands. "They're an overall healthier choice, especially if you're only drinking them occasionally."

Give seltzer a try

If it's carbonation you crave, try drinking plain or flavored seltzer water, suggests Sacks. You can buy seltzer by the bottle, or make your own at home with a SodaStream machine ($69, amazon.com). "Toss a little fruit juice in there for flavor, and eventually change that juice to fresh-squeezed citrus," says Sacks. "That way you still get the bubbles that you love in soda, but you're in control of how much sweetness and sugar is added.Class up your waterEven still water (or non-bubbly) can be made more palatable with the addition of some fruit or natural flavors. "People tell me they don't like water, but often they just need to experiment with new ways to drink it," says Sandon. She recommends adding lemon, orange, or cucumber slices to a pitcher of water in your refrigerator, which can serve as a detour when you go hunting for a cold soda.Frozen berries and fresh mint can also be tasty additions to a cold glass of H2O.

Steer clear of soda triggers

You may notice that you only drink soda in certain places or situations: In the afternoon at the office, for example, or when you eat at a certain restaurant. You may not be able to completely avoid these scenarios—you've still got to go to work and should still enjoy eating out—but you may be able to change those bad habits. If it's the office vending machine that tempts you to buy a soda every day, try to stay away from it in the afternoon—and pack your own healthy beverage or a refillable water bottle so you have an alternative. Or if you tend to crave soda with a certain type of food, try restaurants that offer other options instead.

Try it for two weeks

Weaning yourself off something gradually works best for most people, says Sacks, but some may want to try the cold turkey approach. If you plan to go that route, think of it as a temporary change: Giving soda up for two weeks or a month may be easier and more manageable than ditching it forever. The best part about this trick? Once your time is up, you may not even want to go back to soda—at least not at the frequency you drank it before. "We acquire a taste for sugar depending on how much we have on a daily basis," says Sandon. "If you cut out soda for a while, you may be surprised at how sweet it tastes ones you go back." (Want extra help with the cold-turkey method? Enlist friends to take the challenge with you.)

Source: http://www.health.com/health/gallery/0,,20902395,00.htmlPage 17

Here are 12 tips for keeping cool this summer:

1. Water, water, everywhere. Plan to make water easy to reach and keep it at a cool, drinkable temperature. Provide electrolyte replacement beverages. Avoid soda pop and energy drinks.2. Stay in good physical shape. Extra saddlebags mean more work and more sweat. Hit the gym or walk the oval a few times after dusk to work it off. Cut down on tobacco.3. Eat right. Avoid high-fat, greasy fast food. Try to eat a lighter meal during hottest time of the day. Half a sandwich, a bag of chips, unsweetened iced tea with a lot of lemon and an apple are the mid-range to aim for. Skip the fries.4. Be aware of the ‘post lunch dip’ effect of drowsiness. Circadian rhythms govern our sleep/wake cycle and this after-lunch interval is a tough one. You can minimize the fatigue by easing up on the mid-day meal.5. Get your sleep. REM sleep is harder to achieve in hot weather. Try to keep sleeping rooms cool. Use low-speed ceiling fans for air entrainment.6. Timing is everything. Whenever possible, plan the job to avoid direct sun or move up the start time. If working in direct sun can't be avoided, schedule frequent rest breaks in a shaded area. The outdoor tool industry sells a variety of shade umbrellas and portable coverings, if needed.7. Dress to stay cool. Engineered fabric athletic and recreational garments can reduce the heat load on the body. They offer trans-evaporative cooling, UV and insect protection. They are a little pricey but, depending on your location, it might be worth trying these out.8. Avoid going in and out of air conditioned climates. That’s a body slam each way in terms of adjusting.9. Be alert for signs of heat stress. The order of seriousness is: a. Heat cramps - Usually from poor hydration; take it easy, drink water, put feet up. b. Heat exhaustion – Knock off for the day, go someplace cool, re-hydrate, rest. c. Heat stroke – Call 911.10. Plan for heat stress avoidance. Heat stress avoidance steps include maintaining proper hydration, pacing yourself and the crew, avoiding prolonged strenuous exertion, staying covered up in direct sun, etc.11. Cover your head. A wide-brim hard hat is actually pretty good head covering against the sun. Add a nape protector or wrap-around sun visor to maximize protection. Use sun block on any exposed skin.12. Cool it down. The neck and head pretty much govern the heat loading on the body, because a lot of blood flows through these parts. That’s why cooling "bandanas" are so effective. If you can keep the direct sun off the head and neck, it will help a lot. If you can add a cooling element to remove some caloric energy from your circulatory piping, better still.

Source: http://www.forconstructionpros.com/artcle/11527421/12-safty-tips-to-help-construction-workers-survive-another-nuclear-summer

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BirthdaysMichael Spears ~ 05/01, Carlos Thompson ~ 05/05, Dale Calfee & Samuel Phoenix ~ 05/07, Jose Santiago ~ 05/08, Shakime Brown & Kevin James ~ 05/09, Michele Snow 05/10, Jose Martes Guerrero ~ 05/11, Flavio Kalczuk, Louis Vera & Jahmall Carty ~ 05/16, Luis Alava ~ 05/24, Raymond Ayala Munoz, Felipe Perez & Michael Kuindwa ~ 05/26, Steve Henry ~ 05/27

Angel Perez ~ 06/03, Yasmany Castro 06/04, Cindy Millet ~ 06/05, Jean Ylteus & Brian Chambers ~ 06/08, David Flanagan & David Kozakiewicz ~ 06/09, Luis Ramirez & Ben Donnelly ~ 06/10, Scott Jason Edge, Heriberto Nunez & David Cordero ~ 06/13, Adam Kaye, Jordy Nunez & Thomas Salone ~ 06/16, Jeffrey McNabb ~ 06/17, David Elder ~ 06/18, Ryan Heimer ~ 06/20, Hector Luis Vega III ~ 06/21, Paulinus Raveneau ~ 06/22, Juan Colunga ~ 06/23, Carlos Guimaraes & Anielle Quesada ~ 06/24, Jorge Blanco ~ 06/26, Kenneth Evans Jr ~ 06/27, David Ramirez ~ 06/30

David Torres ~ 07/02, Rudolph James & David Nash ~ 07/03, Carlos Bonilla ~ 07/06, Patrick O'Hagan ~ 07/10, Ramst Suarez, Eric Benoit & Tasim Lashley ~ 07/12, John Rook & Leon Shelnut ~ 07/13, Sheldon Isles ~ 07/14, Patrick Chery, Dwight Messam, Osmany Hernandez Serrano ~ 07/17, Linburgh Braham & Genna Nash ~ 07/18, Roan Bailey & Nicolas Gonzalez ~ 07/19, Julio Gonzalez & Orville Francis ~ 07/20, Tomas A. Socorro Rodriguez ~ 07/23, Wilfredo Ortiz Burgos ~ 07/27, Lester Hernandez, Russell Nash & Kristopher Youlden ~ 07/29, Delvin Hodge ~ 07/30

George Wininger ~ 08/05, Alberto Salermo ~ 08/07, Samuel Bruno Jr & Jean Paul Pierre ~ 08/11, Misael Diaz ~ 08/12, William David Solomon ~ 08/13, Lazaro Alejo & Louis Novak ~ 08/14, Arnold Seymour ~ 08/15, Latesha Jackson ~ 08/18, Julio Giusto ~ 08/21, Lucius Hilton ~ 08/24, Arles Zeledon ~ 08/25

Heard it ThroughThe Pipeline

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On June 2, 2015 at approximately 9:26p.m., Anais Gabriel and her

boyfriend, Vadim Sampedro, welcomed their beautiful and

healthy baby girl, Evanna Briella Sampedro,

into the world!She weighs 8lbs 5 oz and

is 21 inches long! She’s as cute as can be!

Congratulations are in order for Mary Roig’s son, Alexander, on

his high school graduation!! He completed his highschool

career with a 3.67 GPA and has obtained over 680 volunteer

hours through the Miami Dare Fire Rescue Junior

Cadet Program.He plans on pursuing a career as an EMT/Firefighter/Paramedic

and will be attending Miami Dade College in the fall of 2015.

Julio Giusto ~ 08/21, Luciu

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Shrimp and Mango Taco BarIngredientsFor the Filling:1 pound frozen cooked shrimp, thawed and shelled1 mango, diced1 15 ounce can black beans, drained and rinsed1 red bell pepper, diced1/2 cup diced red onion1/3 cup fresh cilantro, choppedJuice of 1/2 lime1/4 teaspoon saltFor the Avocado Sauce:1/2 cup reduced-fat sour cream1 ripe avocado1 garlic clove, mincedJuice of 1/2 lime1/4 teaspoon salt

For the Assembly:16 (6-or-8 inch) whole wheat tortillas2 cups shredded red cabbage or lettuceSalsa

Make It1.In a large bowl, toss together all the ingredients for the filling and set it aside.2.Place the ingredients for the sauce in a blender or food processor and puree until smooth.3.Warm the tortillas under a damp paper towel in the microwave for 50 seconds. To serve the tacos, set out bowls of the filling, sauce, and other toppings, if you like, along with the tortillas, and let everyone assemble their own.

Raspberry LemonadeRRRaasspppbbbeerrrryy LLLeemmmmRRRaasspppbbbeerrrryy LLLeemmmmRRRaasspppbbbeerrrryy LLLeemmmmoonnnoonnnoonnnaaaddeeaaaddeeaaaddee

Ingredients4 cups fresh lemon juice3 cups sugar1 bag frozen raspberriesIce cubes, for serving

DirectionsSqueeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. To Serve: Fill mason jars (or any other type of glasses) with ice cubes and fill with the lemonade. Enjoy!

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Kiwi Blueberry Mint MojitoIngredients

6 kiwis, peeled and cut in half or quartered4 kiwis, peeled and sliced - to be used as garnishes6 ounces of blueberries, to be crushed6 ounce of blueberries, to be kept whole as garnishes¼ cup fresh lime juice, from 1-2 limes ½ cup sugar, adjust to taste4 ounce pack of mint, leaves only1 ½ - 2 cups of sparkling water1 to 1 ½ cups of rum, adjust based on your preferenceIce as neededBlue and/or green sugar to decorate glass rims

InstructionsPlace the cut kiwis in a small food processor with the sugar and lime juice, pulse until you have coarse puree. Mix the kiwi puree with the rum, you can start by adding the lower amount and then adjust as you prepare the drink.Gently crush the first 6 ounces of blueberries using a muddler.You can make the mojitos in pitcher or in individual glasses.Moisten the rims of the glasses with a slice of lime and garnish the rims with the sugar. If you can’t find blue and/or green sugar, you can use blue/green cookie sugar sprinkles.To make it in a pitcher, pour the kiwi puree into the pitcher, add a layer of ice, add a good amount of mint leaves and kiwi slices. Next add a few more ice cubes, and then add the crushed blueberries, some more mint leaves and whole blueberries. Top off with the sparkling water and mix gently. Taste and add more rum, sparkling water, or sugar if needed.To make the drink in individual glasses, follow a similar process as for the pitcher, but add a few whole blueberries at the beginning. You can also add a slice of kiwi with the blueberries at the end.Notes

*To make this as a mocktail variation, just leave out the rum and replace it with additional sparkling water or sparkling lemonade.

Banana-Nutella S'Mores

8 whole graham crackers1/4 cup Nutella1/4 cup marshmallow fluff2 small, ripe bananas, sliced 1/4 inch thick2 tablespoons salted, roasted hazelnuts, chopped4 (8-inch) squares of parchment paper4 (12-inch) squares of heavy-duty aluminum foil

Directions1.Light a grill. Spread 4 graham crackers with the Nutella; spread the remaining 4 with marshmallow fluff. Press the bananas onto the Nutella and sprinkle with the hazelnuts. Sandwich the graham crackers together. Wrap them in the parchment paper and then in foil.2.Grill the s'mores over moderate heat for about 10 minutes, turning once or twice, until the marshmallow fluff is gooey and lightly toasted. Remove the foil, peel back the parchment and serve.

Ingredients

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William R. Nash, Inc.12981 N.W. 113th CourtMiami, Florida 33178 (305) 885-8155www.wrnash.com