“THE INSIDER” QUARTERLY REPORT
A New Season
Another New England winter has bid us adieu allowing the promise of warmer weather, opened windows for fresh air, planting of gardens, greening the lawn and being thankful for surviving the brutal winter. As a professional driver, this winter has taxed every ounce of your truck driving skills; creating stress and fatigue. Now that the snow and ice are gone with the warm sunshine, the professional driver cannot let their guard down having complacency take over their driving behavior. You must keep your skills sharp as those motorists who taxed those skills this past winter will still on the road with the only difference having the top down on their convertibles. Continue to drive like the professionals you are!
EOBDR’s – J & S Transport has made the decision to outfit the fleet with electronic onboard data recorders provided by Reltima. Our current GPS program is a Reltima product and we look forward to having both systems interface, especially with our Dispatching system provided by Creative Energies. Only until everyone is comfortable with the system we will discontinue the use of paper logs.
We want to welcome our new professional drivers to the J & S Transport Team; Tim Stetson, Mike Bain, Greg Jackson and Tyrone Abreu. Tim comes to us having worked for Triumvirate Environmental and Lily Corporation. Mike recently worked at DM Kolodziej Trucking while Greg comes to us from First Call Trucking. Tyron had been with A L Prime. We look forward to a long, productive and rewarding relationship with our new teammates.
Preventing Prescription Drug Overdoses
Did you know that prescription drug overdoses are one of the fastest growing causes of injury deaths as reported by the National Safety Council? It is true! According to the Center for Disease Control, more than 15,000 people die annually from overdosing on prescription drugs. Prescription pain relievers contribute to more deaths than all illegal drugs like heroin and cocaine. The National Safety Council states that most fatal drug overdoses result from pain relief medications known as opioid analgesics. Opioids include: oxycodone, methadone, hydrocodone, fentanyl and buprenorphine. Mixing prescription pain medication with alcohol and/or over-the-counter pain medications increases the risk of a fatal overdose.
Here are some interesting statistics:
➢ Among people 35 to 54 years old, unintentional drug overdoses cause more deaths than motor vehicle crashes.
➢ More than 70% of people who abused prescription pain relievers report getting them from friends and relatives.
➢ In 2010, more than 400,000 emergency room visits were made related to prescription pain relievers.
➢ Nonmedical use of prescription painkillers cost health insurers up to $72.5 billion annually in direct health care costs
Workers in the United States are safer on the job than in their homes and communities. Home and community deaths are up 75% According to the “National Safety Council 2011 Injury Facts”, for every worker killed on the job, approximately 15 workers are killed off the job. Nearly 3 times as many workers suffer nonfatal injuries off the job as compared to on the job. The take-a-way here is being well aware of the dangers at home as on the job.
Revisiting Ban on Cell-Phones by Commercial Motor Vehicle Drivers
The rules impose sanctions for driver offenses, including civil penalties up to $2,750 and disqualification for multiple offenses. Motor carriers are also prohibited from requiring or allowing their drivers to text or use a hand-held mobile phone while driving and may be subject to civil penalties up to $11,000. Violations will impact SMS results. Texting and calling on a hand-held phone carry the worst possible violation severity weights against a driver’s results!
Besides penalties and possible disqualification, recent research shows that the odds of being involved in a safety-critical event (e.g., crash, near-crash, unintentional lane deviation) are 23.2 times greater for CMV drivers who text while driving than for those who do not. Texting drivers took their eyes off the road for an average of 4.6 seconds. At 55 mph, this equates to a driver traveling the approximate length of a football field — without looking at the roadway! For CMV drivers who dial a mobile phone while driving, the odds of being involved in a safety-critical event are six times greater than for those who do not. Why take chances?
Here is a healthy chicken recipe from the American Heart Association
Great news—crunchy, flavorful fried chicken can be healthy with this oven-fried chicken recipe. We marinate skinless chicken in buttermilk to keep it juicy. A light coating of flour, sesame seeds and spices, misted with olive oil, forms an appealing crust during baking. And with only 7 grams of fat per serving in this oven-fried chicken recipe—rather than the 20 in typical fried chicken—that is good news.
1/2 cup nonfat buttermilk (see Cook Tips)
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon hot sauce
2 1/2-3 pounds whole chicken legs, skin removed, trimmed and cut into thighs and drumsticks
1/2 cup whole-wheat flour
2 tablespoons sesame seeds
1 1/2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon baking powder
1/8 teaspoon salt
Freshly ground pepper to taste
Olive oil cooking spray
Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or for up to 8 hours.
Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray the chicken pieces with cooking spray.
Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.
Calories Per Serving: 224
Total Fat: 7 g
Saturated Fat: 2 g
Monounsaturated Fat: 2 g
Cholesterol: 130 mg
Sodium: 237 mg
Carbohydrates: 5 g
Fiber: 1 g
Protein: 34 g
Potassium: 400 mg