The Outreach Report

July

Cultural Competence in SUD Treatment (3 hours)

The focus of this course will be the development of cultural competence in counseling, which includes an understanding of how cultural issues impact the therapeutic relationship. The complexity of cultural identity will be explored for a deeper understanding of the role of culture on beliefs, attitudes, values, and behavior. The practice of cultural humility and cultural self-awareness will also be examined as a key aspect of cultural effectiveness. A variety of applications of cultural awareness and competence will be reviewed in the class.

• Date: Wednesday, July 9, 2025
• Time: 2:00 PM – 5:00 PM
• Trainer: Kalisha Smith, DSW, LCSW, CASAC Master Counselor, Director, Outreach Training Institute, Outreach Development Corporation

Registration Deadline: July 2, 2025

• • • • •

Domestic Violence and Substance Use (3 hours)

The causes, prevalence, and dynamics of domestic violence, including issues of power and control, the psychology of the victim and the impact on children, and approaches in the context of treatment for substance use disorders are examined in this course.  Participants will learn how screen for DV, get treatment for victims and batterers, and do safety planning with victims of domestic violence.

• Date: Wednesday, July 16, 2025
• Time: 2:00 PM – 5:00 PM
• Trainer: Kelly Smith, LMSW, Adjunct Instructor, OTI

Registration Deadline: July 6, 2025

• • • • •

Bringing Evidence Based Practices Into the Service Setting (3 hours)

The growing emphasis on evidence-based practices (EBP) raises issues of practical integration into the treatment setting. This presentation will address just what is an evidence-based practice, what are some of the currently recognized EBPs in substance use disorder treatment, and what are some of the considerations for integration into existing services.

• Date: Wednesday, July 23, 2025
• Time: 2:00 PM – 5:00 PM
• Trainer: Adelya Urmanche, Ph.D., Adjunct Instructor, OTI

Registration Deadline: July 16, 2025

• • • • •

Working with Women with Opioid Use Disorders (3 hours)

This training will provide behavioral health professionals with essential knowledge and skills to address the unique needs of women in treatment, focusing on gender-specific approaches, trauma-informed care, and comprehensive support systems for recovery.

• Date: Wednesday, July 30, 2025
• Time: 2:00 PM – 5:00 PM
• Trainer: Kalisha Smith, DSW, LCSW, CASAC Master Counselor
  Director, Outreach Training Institute, Outreach Development Corporation

Registration Deadline: July 23, 2025

• • • • •

Titus Allen, Ridgewood Outreach House I
Olivia Cardone, Methadone Opioid Treatment  Scvs
Brian Davila, Brentwood Outreach House II
Denise Disponzio, Brentwood Women’s Residential
Daniele Ebron, Finance
Rachel Gibb Clark, Ridgewood Outreach House I
Victor Hodges, Nassau Outreach’s REACT Center
Cynthia Izaguirre, Richmond Hill Outreach Training Institute
Julie Laurence, Outpatient Services
Haley A. Lopez, Ridgewood Outreach House I
Johanna Michel, Ridgewood Outreach House I
Jannie Morales, Ridgewood Outreach House I
Luis Ortiz, Maintenance and Porter
Ethel Sawoe-Richardson, Brentwood Women’s Residential
Jordan Schietinger, Ridgewood Outreach House I
Freddie Vazquez-Rodriguez, Ridgewood Outreach House I

Best wishes to staff who celebrate Birthdays in June

Sorany Acosta
Katia Andrade
Patricia Baker
Diana Rosana Brathwaite
Melissa Centeno
Nasaric Jamel Charles
Marissa Coble
Larraine Cullam
Charlene Espada
Vaughn C Flake
Shaela Fridell
Margaret Garcia
Ariel Monet Graham
Rebecca Hladky
Stacy Ann Hunt
Lauren Irizarry
Laurie Ann Jackson
Brian Krempa
D’naja Monique Lawrence
Haley A. Lopez
Jennifer Macancela
Emma McCarthy
Samantha Milano
Jannie Morales
Emely Muy
Adesola Oguntunji
Aiysha Powell
Ethel Sawoe-Richardson
Christen Schilling
Gilda Sinvil
Ewa Szostak
Hedda Victor
Kmel Wilson

June Wellness Challenge: Summer Recipes Edition

This month, we asked: What’s your go-to summer recipe that’s healthy, budget-friendly, and packed with fresh produce? And once again, you delivered! A big thank you to everyone who shared their favorite dishes—your creativity and commitment to wellness continue to inspire us. From refreshing salads to hearty, wholesome meals, these recipes are perfect for savoring the season. We hope they spark new ideas in your own kitchen and bring joy to your table.

Happy cooking—and even happier eating! 

Vito Virgilio, Chef at Outreach House II, shared: A simple recipe I enjoy when the weather warms up are steak tacos. A Bavette cut of steak might be hard to find but it is tender with a lot of flavor that works great for tacos (especially if you can find a grass-fed version).

Grass-Fed Bavette Steak Tacos with Roasted Corn Salsa

Ingredients (Serves 4):

• 1 lb. grass-fed bavette steak
• 8 corn tortillas (100% corn, no additives)
• 1 cup fire roasted corn (Whole Foods has a great frozen option with no additives)
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp fresh lime juice
• Taco Seasoning, sea salt and black pepper

Instructions:

1. Season steak with taco seasoning, salt and pepper. Grill for 3-4 minutes per side for medium-rare (depending on the thickness). Let rest for as long as it took you to cook it, then slice thinly against the grain.
2. Mix fire roasted corn, onion, cilantro, and lime juice for salsa. Season with sea salt.
3. Warm tortillas, fill with steak, and top with corn salsa.

Marsha Radulov, Director of Special Events and Fundraising sent in her healthy and delicious recipes for:

Bean Salad

Ingredients:

• 1 can chickpeas
• 1 can Black Beans
• 1 can Red Kidney Beans
• 1 can Sweet Corn (or you can use fresh corn – I sometime use grilled corn on the cob)
• 1 can Beets or Roasted Beets
• Half of 1 red onion, finely chopped or a few scallion stalks
• Few cloves of fresh garlic finely chopped (3 cloves works best for me)
• Zest of 1 lemon
• Olive oil (to your liking)
• Lemon juice to your liking (I use 2 – lemons)
• 1 teaspoon Balsamic Vinegar

Instructions:

1. Strain the beans and corn.
2. Mix everything together in a large bowl.
3. Add olive oil, lemon juice, and balsamic vinegar.
4. Season to your liking. I sometimes add feta cheese.

This is so refreshing and can go with just about anything at a BBQ. Or just by itself. The lemon juice is key to the flavor.

Flavored Detox Water

Ingredients:

• 1 cucumber
• 1 lemon
• Pint of strawberries
• Handful of mint leaves
• Large jug of cold water

Instructions:

1. Place in a large Pitcher or Jug.
2. Thinly sliced cucumber, lemon (with the peel), strawberries, and mint leaves.
3. Add water and fill to the top and enjoy.

I sometime add other berries and fruit. It is a very refreshing way to stay hydrated.

Rose Bacchus, Billing Specialist, sent one of her favorite summer recipes:

Mango Cucumber Pineapple Chow

Ingredients:

• 3 ripe mangoes, not soft, peeled and cut up in chunks
• 1 pineapple, peeled, cored, and cut up in chunks
• 2-3 cucumbers cut up in small pieces
• Juice of 2-3 limes
• 3 tsps. of salt or to taste and add more if needed.
• Dash of hot sauce or fresh jalapeno peppers or chili peppers or any hot peppers you like (optional)
• 1 bunch cilantro, chopped
• 1 red onion, cut up in small pieces

Instructions:

1. Mix everything and chill in fridge.

This can be eaten alone or with BBQ chicken, grilled fish, steak, or any meat of choice.

Courtney Ross from ORC OTP shared her refreshing recipe for a Summer Tomato and Cucumber Salad:

Ingredients:

• For Salad:
  • 1 large cucumber
  • 4  tomatoes, roughly chopped
  • 1 small red onion, sliced

• For the Dressing:
  • 1-2 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 1 tsp dried oregano
  • salt and pepper to taste

Instructions:

1. Peel and slice the cucumber into coins and add to a bowl. Slice the tomatoes and red onion and add to the cucumber.
2. Mix together all the dressing ingredients and pour over the salad.
3. Toss well and serve.

Galit Shayo, Senior Director of Finance wrote: My favorite light, refreshing, easy vegetable recipe for Fennel Salad:

Ingredients:

• 1 large fennel bulb
• ½ bunch fresh mint
• ½ bunch fresh dill
• ½ bunch fresh cilantro
• 1 chili or jalapeno, chopped (optional)
• 1 granny smith apple
• ½ c toasted slivered almonds
• ½ c fresh squeezed lemon juice
• 1/3 c olive oil
• 2 tsp salt
• Crushed black pepper

Instructions: 

1. Using a peeler, shave the fennel bulb and place in large bowl.
2. Finely chop herbs and chili & add to bowl.
3. Slice the apple into matchsticks & add to bowl.
4. Lightly toast slivered almonds in small pan & set aside to cool.
5. Dress the salad with lemon juice, oil, salt, pepper & toss well.
6. Top with toasted almonds before serving.

Nalika Soreng, Compliance Specialist, shared: Although Ceviche is not in my culture, I fell in love with it years ago. I have eaten it at high-end restaurants, potlucks, barbecues, and on vacation. I love this so much that I’ve learned to make it in a simple way for my whole family to enjoy (I am a very entry level cook).

Shrimp Ceviche Recipe

Ingredients:

• 1 lb cooked shrimp, peeled, deveined, and chopped
• 1 cup freshly squeezed lime juice (about 8–10 limes)
• ½ red onion, finely chopped or thinly sliced
• 1 medium tomato, diced
• 1 cup cucumber, peeled, seeded, and diced
• 1 jalapeño or serrano pepper, finely chopped (optional)
• ½ cup fresh cilantro, chopped
• 1 avocado, diced (optional)
• Salt and pepper to taste

Instructions:

1. Marinate the cooked shrimp in lime juice for 15–30 minutes to let it soak up that citrusy flavor.
2. Drain most of the juice and mix in the onion, tomato, cucumber, pepper (if using), and cilantro.
3. Season with salt and pepper, then gently fold in the avocado just before serving.
4. Serve chilled with tortilla chips, tostadas, or lettuce cups.

Vegan Option:
Swap the shrimp for chopped hearts of palm, young coconut meat, or even diced mushrooms. These alternatives absorb flavor beautifully and make it a plant-based delight.

Elliot Kloper, Talent Acquisition Specialist, shared an easy, healthy and refreshing recipe for American Crunch Breakfast (red, white and blue). Perfect for July 4th.

1. Start with a cup of either Vanilla yogurt or Whipped Cottage Cheese.
2. Top with ½ cup of blueberries
3. Add 4 strawberries cut into ¼ inch pieces.
4. Top with your favorite granola (for the crunch)

Kalisha Smith, OTI Director, sent in her favorite summer meal recipe: It is a simple but nutritiously packed salad and a side of salmon. It is super quick to make, and you can add some many options! For example, sometimes, I add strawberries or even grapes! I opt for the “eyeball method” and just see how much or how little of every ingredient I want to add.

In the picture above, I used:

• Mixed Greens
• Arugula
• Avocado
• Tomatoes
• Cucumbers
• Craisins
• Pumpkin Seeds
• Pepperoncini
• Kalamata Olives
• Bell Peppers (Red, Yellow, and Green)
• Fresh Lemon & Lime Squeeze or Balsamic Dressing!

August Wellness Challenge: My Summer Happy Place

We want to know—what’s your summer happy place? Whether it’s your backyard hammock, a favorite walking path, your go-to beach spot, or even a summer blockbuster at a highly air-conditioned movie theater, we’d love to see it! Send us a photo of the place that brings you peace, joy, or a sense of calm during the dog days of summer. The first 10 staff to share their “happy place” photo will receive a fun prize, so don’t wait—show us where you go to recharge