2nd Qtr Newsletter 2013

A New Season

J & S Transport has endured yet another winter with cold winds, snow and ice. As we say good bye to Old Man Winter, we welcome the seed catalogs in the mail, the garden centers at the box stores and our hopes for abundant gardens. During this time of rejuvenation, we give thanks to J & S Transport, Co., Inc. for providing us the means to support our families with the company asking in return we renew our commitment to drive safely and work injury free.

Company News

EOBDR’s – J & S Transport has started testing Electronic Onboard Data Recorders to outfit the fleet. The first unit to be tested was from Rand McNally and was installed in T19 to see how it would perform. We are now going to test a unit from Reltima. Our current GPS program is a Reltima product and we look forward to see how both systems interface, especially with our Dispatch system provided by Creative Energies. We will be using these units to replace the paper Hours-of-Service logs. It will take a little time getting used to this new program however, it appears that EOBDR’s will soon be mandated by the FMCSA so we need to get ready. We will continue using paper logs along with the paperless logs until everyone is comfortable with it. The other benefit of EOBDR’s to effectively manage the efficiency of our vehicles. With today’s high fuel costs, we need to ensure each vehicle is operated efficiently and in a productive manner.

Hours-of-Service – Come July 1 of this year, there will be changes to the Hours-of-Service Regulations. In a nutshell, the Federal Motor Carrier Safety Administration will reduce the 34 Hour Reset to once per week. This Regulation will also require providing the driver 2 periods between the hours of 0100-0500 at their domicile. Also, drivers will only be able to drive if 8 hours have passed since the end of the driver’s last off-duty period of at least 30 minutes. We will be having meetings to ensure everyone understands these new changes prior to July 1.

The new Corporate Office is progressing nicely. In addition to a Drivers’ Room, there will be a conference room and separate Dispatch Office. We should be able to move in early this summer.

Warmer Weather Means Trading Snowmobiles for Motorcycles

What is the best way to chase away those winter blues? Waking up the motorcycle from its long winters nap, firing it up to again to feel the wind in your face; of course! Nothing better than heading north to New Hampshire, pulling into the Welcome Center to take the helmet off while thumbing your nose at the Massachusetts Helmet Law. You have to appreciate the State allowing personal freedoms however this is the same state having State liquor stores located at motorist Safety Rest Areas!

The Centers of Disease Control and Prevention states that preventing serious injuries and deaths from motorcycle crashes is a major and growing public concern.

Please consider:

  • Motorcycle crashes killed 4,502 people in 2010
  • Motorcycle-related deaths have increased by 55% since 2000
  • Motorcycle crash-related injuries and deaths totaled $12 Billion in one year, in medical costs and productivity losses


The good news is that riders, and their passengers, can protect themselves by wearing helmets. Helmets are estimated to prevent 37% of crash deaths among motorcycle riders and 41% of crash deaths for motorcycle passengers. The CDC offers the following motorcycle safety tips:

~ Always wear a DOT approved helmet

~  Never ride your motorcycle after drinking alcohol

~  Don’t let friends drive impaired

~  Wear protective clothing that provides some level of injury protection

~  Avoid tailgating

~ Maintain a safe speed and exercise caution when traveling over slippery surfaces or gravel

Yard and Garden Clean-Ups

When the first crocus or daffodil pokes up through the soil, the blood gets running to put on the garden gloves to start cleaning up the yard and garden. It would be best to keep in mind that beside spring blooms waking up, so aren’t snakes, insects and poisonous plants. Physical contact with these species can result in a visit to the emergency room. Exposure may cause an allergic reaction that is mildly uncomfortable or debilitating pain requiring immediate medical attention. The three concerns you should have while doing yard work are:

Snakes – New England claims 2 venomous snakes; the Timber Rattlesnake and the Northern Copperhead.

Insects – Bees, Wasps and Ticks

Plants – Poison Ivy; Ingesting Lily-of-the-Valley, Buttercups, White Baneberry, Celandine and Purple Nightshade

To prevent exposure and possible allergic reactions from these gifts of nature:

~Wear protective clothing

~Don’t burn poisonous plants – can cause respiratory problems

~Keep your eyes open, look where you’re stepping, notice large numbers of bees and wasps which indicate hives nearby, avoid coming in contact with Poison Ivy

~ If cooking wild greens, know what they are and where they came from

~Wash hands, clothes and equipment after each use

~Use repellents and check yourself closely for ticks


Healthy Choices

Asparagus is a healthy spring vegetable and quite available at farm stands and grocery stores. When combined with tilapia, it makes for a tasty and healthy meal celebrating the spring season!


Chili-Rubbed Tilapia with Asparagus & Lemon

Tilapia, a relatively plentiful fish, has the unfortunate reputation of being dull. All it needs is a spice rub, a familiar barbecuing technique that works just as well indoors. You could also use this rub on chicken breasts or toss it with lightly oiled shrimp before cooking.

4 servings

Active Time: 20 minutes

Total Time: 20 minutes


  • 2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
  • 2 tablespoons chili powder
  • 1/2 teaspoon garlic, powder
  • 1/2 teaspoon salt, divided
  • 1 pound tilapia, Pacific sole or other firm white fish fillets
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice


  1. Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.
  2. Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.


Per serving: 211 calories; 10 g fat ( 2 g sat , 6 g mono ); 57 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 26 g protein; 4 g fiber; 419 mg sodium; 681 mg potassium.

Nutrition Bonus: Vitamin C (37% daily value), Folate (33% dv), Iron (33% dv), Fiber (24% dv).

Carbohydrate Servings: 1/2