Q4 2023 Newsletter | Pierce Group Benefits

QUARTERLY COMMUNIQUE

A PEEK INSIDE THIS EDITION Exploring Holiday Traditions & Recipes End-of-Year Wellness Reminders PGB Holiday Donation Drive Friendsgiving Potluck Recap Employee Spotlight & Workaverseries Summer Meeting & Donation Drive Recap

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Exploring Holiday Traditions and Recipes!

With the year coming to an end, the holiday spirit is in the air, and it’s an excellent time for us all to gather and celebrate our unique holiday traditions and the delicious homemade recipes that make this season special.

In this segment of our newsletter, we’ve asked our talented employees to share their favorite holiday traditions and recipes. We’re thrilled to share heartwarming stories, favorite customs, and yummy recipes that make the holidays magical. Whether you enjoy the enticing aroma of homemade cuisine, take part in unique cultural celebrations, or need ideas for your holiday plans, you’re in for a treat.

From the delightful smell of cookies baking to the festive music that warms our hearts, we hope this part of the newsletter brings a little extra warmth and happiness to your holiday season. So, grab some hot cocoa, get cozy by the fire, and join us as we explore the holiday traditions and recipes that bring us all closer together.

We wish you a season filled with joy and togetherness!

Loaded Potato and Ham Soup

Recipe provided by: Janice Wagstaff, Service Center Manager “Loaded potato and ham soup, with its combination of creamy potatoes, smoky bacon, and savory cheeses, offers comforting warmth on chilly days.”

TIP! Limited time? Need some substitutes? Frozen cubed hashbrowns in place of potatoes, packaged cubed ham, can of chicken breast drained and rinsed, or bacon bits.

Ingredients: • 4 medium potatoes, peeled and cubed • 1 ½ cups cooked cubed ham • 1 ½ cups cooked shredded chicken • 6 slices of bacon (cooked and crumbled) • 5 tbsp of flour • 5 tbsp of butter • 2 ½ cups milk • 5 cups chicken broth • 1 cup shredded cheese • ¼ cup finely diced onion • ½ tsp salt • ½ tsp pepper • Scallions for garnish

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Directions: 1. In a skillet, melt butter. Stir in flour. Cook on low/medium until it bubbles (about 1 minute). Constantly stirring, slowly whisk in milk. Heat until thickens. Remove from heat and set aside. Sauce will thicken as it sits.

2. Place potatoes in chicken broth. Bring it to a boil. Cook on medium until potatoes are tender (about 10 minutes).

3. Stir in butter/flour/milk sauce.

4. Add ham, chicken, bacon, and cheese.

5. Stir and heat thoroughly.

6. Add salt and pepper.

7. Soup thickens as it sits and cools.

8. Serve - on top, add scallions, extra cheese, and extra bacon before serving.

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Baking Holiday Cookies

Tradition provided by: Meghan Ezzell, Senior Executive Assistant “Every December 23rd, my mom and my kids gather in the kitchen for a last-minute holiday tradition - baking cookies. They whip up batches of chocolate chip, snowball cookies (also known as Italian Wedding Cookies or Pecan Sandies), and sometimes peanut butter cookies. While the flour flies and the oven works its magic, I tend to step back and let my mom cherish this special time with her grandkids, especially since she lives up north.”

Moravian Christmas Cookies

Recipe provided by: Laura Shelton, Executive Assistant “These Moravian Christmas cookies, known for their delicate and thin texture, hold a special place in our holiday traditions. They’re a delightful fusion of my grandmother’s and my husband’s grandmother’s recipes, creating a delicious blend of family history and festive flavors that we eagerly anticipate each year.”

Christmas Tree Adventure

Ingredients: • 2 c. molasses • 1 c. shortening • 1 c. firmly packed brown sugar • 6 c. all-purpose flour, divided • 2 tbs. baking soda • 1 ½ tbs. ground cinnamon • 1 ½ tbs. ground cloves • 1 ½ tbs. ground ginger • Pinch of salt

Directions: 1. Cook molasses, shortening, and brown sugar over medium heat until shortening dissolves.

2. Combine 1 cup of flour, baking soda, spices, and salt. Stir this into the cooled molasses mixture.

3. Stir in 2 and 1/2 cups of flour.

4. Refrigerate the mixture for 8 hours.

5. Spoon the mixture onto a heavily floured surface.

Knead in 2 and 1/2-3 cups of flour.

6. Roll the dough to 1/16-inch thickness on a lightly floured surface. Cut it with a 2-inch round cookie cutter and place it on a lightly greased baking sheet.

7. Bake at 275°F for 8 minutes.

Tradition provided by: Kaleb Johnson, Marketing Strategist “Each December, one of our most cherished traditions is selecting a live Christmas tree from a local tree lot. We bundle up, hop into the car with hot cocoa in hand, and play holiday music as we head to pick out our tree. There, we excitedly choose the perfect tree together. Then, as we bring the tree home, we dive into decorating it with ornaments, each carrying its own story. It’s a time of bonding and reminiscing that strengthens our family ties during this festive season.”

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Monkey Bread

Recipe provided by: Cathy Maxfield, Senior Account Executive “This monkey bread is made with whole grains and is free from oil and refined sugars, making it a healthier version of a holiday breakfast classic.”

Ingredients (Dough): • 2 1/2 tsp active dry yeast • • (2 small packets) • 1 1/2 cups warm water • • 1/3 cup coconut sugar (or regular sugar if you • prefer) • 1/2 cup nut butter (almond or peanut)

Cinnamon Sauce 2 tsp vanilla extract • 1/2 cup maple syrup 4–5 cups whole or another liquid wheat pastry flour sweetener 1 tbsp cinnamon • 1/4 cup unsweetened 1 tsp salt oat or almond milk • 1/3 cup nut butter • 2 tsp cinnamon • 1 tsp salt

Directions: 1. In a large, non-metal bowl, combine the yeast and warm water. Sprinkle the coconut sugar on top of the mixture, and let it sit for around 5 minutes to let the yeast bloom.

2. Add the nut butter and vanilla extract to the bowl and whisk well.

3. Next, add 2 cups of whole wheat pastry flour to the bowl, along with the salt and cinnamon. Mix well.

4. Continue to add the flour in 1-cup measurements, eventually mixing the dough with your hands and transferring it to an even, floured surface. Knead the dough for 5-10 minutes until it is firm and only slightly sticky. (Note: I used 4 cups of flour for this step.)

5. Rinse out the large bowl and place the ball of dough into it. Cover with a towel and let it rise in a warm place for 60 minutes, until it’s about doubled in size.

6. In the meantime, prepare the cinnamon sauce. Add all ingredients to a high-speed blender and process until a thick, smooth liquid forms.

7. Grease a large Bundt pan and preheat the oven to 350°F. 8. Once the dough has risen, punch it down and knead it a few more times. Then, form dough “balls” by taking about 1 tbsp of dough and rolling it between your hands. Keep in mind that these will expand in the oven as they bake! Place each ball into the Bundt pan and continue until you have used up all of the dough.

9. Reserve 1/3 cup of the cinnamon sauce, and evenly pour the remainder over the monkey bread. Then bake in the oven for 20 – 25 minutes.

10. Let cool in the pan for at least 10 minutes, then remove carefully. I would suggest using a butter knife to separate the edges of the dough from the mold, then flipping it onto a plate.

11. Drizzle the remaining cinnamon sauce on top of the monkey bread, as well as any icing sugar, if desired. It yields about 8 servings.

Christmas Morning Breakfast

Tradition provided by: Missy Adams, HR Generalist “During the holiday season, I always look forward to creating a special, fancy breakfast on Christmas morning. Every year, I try something different - whether it’s crepes, homemade cinnamon rolls, or a quiche. But there’s always one constant dish that I prepare – a batch of 7UP Biscuits.

They have become a family favorite that adds warmth to our holiday mornings.”

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7UP Biscuits

Recipe provided by: Missy Adams, HR Generalist “Every Christmas morning, it’s a cherished tradition for me to whip up a batch of these delightful 7UP Biscuits, and their fluffy, buttery goodness never fails to make our family’s holiday breakfast truly special.”

Ingredients: • 4 cups Bisquick • 1 cup sour cream • 1 cup 7UP • ½ cup melted butter

Directions: 1. Melt the butter and pour it into the bottom of a 9x13 baking dish (glass works well).

2. In a large bowl, cut the sour cream into the Bisquick.

3. Add 1 cup of 7UP to the bowl and mix all the ingredients until just combined.

The dough will be soft and slightly sticky.

4. Dump the dough onto a floured surface (you can use parchment paper for easier cleanup). Pat the dough with your hands or roll it out to a thickness of about 1 inch.

5. Flour a biscuit cutter and cut out biscuits from the dough. Re-flour the cutter between each biscuit to prevent sticking.

6. Place each biscuit into the baking dish on top of the melted butter.

7. Bake at 425°F for 20-25 minutes or until the biscuits are golden brown on top.

8. Serve the biscuits warm.

Creamed Cauliflower

Recipe provided by: Meghan Ezzell, Senior Executive Assistant “Creamed cauliflower has been a cherished tradition at our holiday dinners since my grandparents’ time, and it remains a must-have on our table every Thanksgiving and Christmas.”

Ingredients: Directions: • 1 medium-head 1. Wash the cauliflower thoroughly and cut it into florets, ensuring they are similar in cauliflower size for even cooking.

• 3 garlic cloves 2. Place the cauliflower florets in a steamer basket or a microwave-safe dish with a • 1 onion, small lid. Steam the cauliflower until it becomes tender but not mushy, about 5-7 minutes.

• 1 tsp parsley, fresh 3. In a medium saucepan, melt the butter over medium heat. Finely chop the • 1/4 cup all-purpose flour onion and garlic cloves, then sauté them in the melted butter until they become • 1 pinch of nutmeg, translucent, about 2-3 minutes. ground 4. Sprinkle the flour into the saucepan with the sautéed onion and garlic. Stir • Salt and pepper to taste constantly to create a smooth paste (roux). Cook for 2-3 minutes to remove the • 1/4 cup butter raw flour taste. Season the mixture with freshly ground black pepper, a pinch of • 1/2 cup heavy cream ground nutmeg, and salt to taste.

• 1/2 cup parmesan 5. Gradually add the whole milk while stirring continuously to prevent lumps from cheese, grated forming. Once the milk is fully incorporated, add the heavy cream. Continue to stir • 1 1/2 cups whole milk until the mixture thickens and becomes smooth.

6. Stir in the grated Parmesan cheese until it’s fully melted.

7. Place the steamed cauliflower florets into the saucepan with the creamy sauce.

Gently stir to coat the cauliflower evenly with the sauce.

8. Chop fresh parsley finely and sprinkle it over the creamed cauliflower for a burst of color and flavor.

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Rustic Bread and Dipping Sauce

Recipe provided by: Gail Tiffany, Service Center Specialist “A fantastic way to celebrate the holidays and connect with neighbors or good friends is to invite them over and break bread. We create a feast of rustic bread served with a homemade olive oil dipping sauce, fresh slices of various cheeses, and a platter of seasonal fruit.”

Ingredients Ingredients (Dipping Sauce): • Rustic bread (3 loaves - Asiago cheese • 1 ½ - 2 cups of light virgin olive oil bread, French baguette, rosemary • 3-4 tsp of balsamic vinegar bread, ciabatta, sourdough, etc.)

• 1-2 cloves of garlic, peeled and • Cheese (Muenster, Cabot Creamery crushed Seriously Sharp Cheddar Cheese, • 2 tbsp fresh rosemary leaves, Havarti - regular or dill) finely chopped • Fresh fruit (berries, grapes, oranges, • 2 tbsp fresh oregano leaves, kiwi, apples - include several kinds of finely chopped your favorite fresh fruit) • 2 tbsp fresh thyme leaves, finely chopped • ½ tsp ground black pepper • ½ tsp Kosher salt Directions: 1. In a mixing bowl, combine the light virgin Olive Oil and Balsamic Vinegar.

2. Add the crushed garlic cloves to the mixture.

3. Incorporate the finely chopped fresh herbs: Rosemary, Oregano, and Thyme.

4. Season the sauce with ground black pepper and Kosher salt.

5. Mix all the ingredients together until well combined.

6. Serve the dipping sauce in a low, wide dish such as a pie pan so that everyone can dip their bread in as they eat.

Ensure there’s no double-dipping!

7. Alternatively, you can mix the sauce in a large bowl and then separate it into small, individual bowls for serving.

Enjoy with your assortment of rustic breads, cheeses, and fresh fruit.

Candle Tea Tradition

Tradition provided by: Laura Shelton, Executive Assistant Every few years, my family and I venture to Old Salem for a cherished tradition - Candle Tea. We revel in the sight of the putz (nativity scene) and savor the sugar cake that’s a seasonal delight. For many in our area, Candle Tea marks the official beginning of the Advent and Christmas seasons. Hundreds gather at the historic Single Brothers House in Old Salem to partake in this rich tradition. As a Moravian brass band plays nearby, costumed volunteers introduce guests to the history of the Moravians in Salem. We then join carols in the Saal accompanied by an 18th-century Tannenburg organ, witness a beeswax candle-making demonstration, savor coffee and sugar cake in the original kitchen, and conclude with a viewing of the incredible Salem putz and nativity scene.

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FEATURED CONTD. Ingredients: • 1 medium potato, peeled and diced • 1 package dry yeast • 1/2 cup warm water

Moravian Sugar Cake

Recipe provided by: Laura Shelton, Executive Assistant • • • • •

1 egg, slightly beaten 1/3 cup butter melted 1/3 cup sugar 1/2 teaspoon salt 2 cups all-purpose flour

• • • •

Softened butter 1/2 cup firmly packed brown sugar 1 teaspoon ground cinnamon 1/2 cup butter or margarine, melted

Directions: 1. Cook potato in a small amount of unsalted boiling water for 10-15 minutes until tender, then drain. Mash potato and measure 1/2 cup. Set aside.

2. Dissolve yeast in warm water, and let stand for 5 minutes.

3. Combine potato, egg, 1/3 cup sugar, and salt, and mix well. Add yeast mixture and 1 cup flour. Mix well. Gradually stir in enough remaining flour to make a soft dough.

4. Turn dough out onto a floured surface and knead until smooth (about 2-3 minutes). Place in a well-greased bowl, turning to grease the top. Cover and let rise in a warm place (85°F) for 1 and 1/2 hours or until double in bulk.

5. Punch the dough down and divide in half.

6. Press each half into 2 well-greased 8-inch square pans. Brush with softened butter. Cover and let rise in a warm place until doubled in bulk.

7. Punch holes, 2 inches apart, 3/4 through the dough using the handle of a wooden spoon.

8. Combine brown sugar and cinnamon and sift evenly over the dough.

9. Drizzle with 1/3 cup butter.

10. Bake at 400°F for 20 minutes.

11. Cut into squares and serve warm. Makes 2-8 inch cakes.

Butterscotch Haystacks

Recipe provided by: Kaleb Johnson, Marketing Strategist “During the holidays, my family makes a variety of cookies and treats. One of my favorites is the butterscotch haystacks—a delicious and easy-to-make treat.”

Ingredients: • 1 (11-ounce) bag of butterscotch chips • 3 cups chow mein noodles • Optional toppings: marshmallows, chocolate shavings, or caramel sauce

Directions: 1. Line one or two baking sheets with wax paper or parchment paper.

2. In a microwave-safe bowl, melt the butterscotch chips. You can do this in 30-second intervals, stirring between each interval until the chips are smooth and fully melted.

3. Once the butterscotch is smooth, add the chow mein noodles. Gently fold everything together until the noodles are evenly coated with the butterscotch mixture.

4. Drop spoonfuls of the mixture onto the prepared baking sheets. You can shape them into small haystacks using a spoon or your hands. Make sure to leave some space between each haystack to allow them to set without touching.

5. Allow the haystacks to cool and set at room temperature. This should take about 30 minutes to an hour, depending on the room temperature. You can also speed up the process by placing them in the refrigerator for about 15-20 minutes.

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Macaroni and Cheese

Recipe provided by: Janice Wagstaff, Service Center Manager “This mac and cheese recipe has become an iconic staple at every one of our family gatherings. It’s well-known that I’m the one who must bring it to every get-together.”

Ingredients • 1 box macaroni pasta (16 oz) • ¼ cup butter • 16 oz Velveeta cheese (cubed) • 2 cups medium sharp shredded cheese (or any flavor you like) • 1 egg • 2 ½ cups 2% milk

TIP! You can also put this together in a crockpot!

Directions: 1. Preheat oven to 350°F. 2. Cook and drain macaroni pasta according to package directions.

3. Spray 9 x 13 baking dish with non-stick spray.

4. Cut up ¼ cup of butter into small pieces and place in the bottom of the baking dish.

5. Place ½ of the cooked macaroni in a dish (over the butter).

6. Sprinkle ½ of the Velveeta cheese and ½ of the shredded cheese over the macaroni.

7. Beat the egg and milk with a wire whisk and pour ½ over the macaroni and cheese.

8. Repeat the layer of macaroni, cheese, and milk/egg mixture.

9. Bake at 350°F for 15 minutes, stir until well blended. Bake another 15 minutes.

“I See Some!”

Tradition provided by: Mary Helen Fennell-Morgan, Marketing Production Lead “Every Christmas Eve, our family hosts a big dinner with extended family and friends where we enjoy delicious food and exchange silly gifts passed out by someone dressed up as Santa Claus. On the way home from dinner, we take the long way home and look at the holiday lights and displays in all the neighborhoods around us. The first person to spot a new light display shouts out “I see some!”. When we were younger, we would keep count of who saw the most. Now that we have gotten older, we let my nephews keep count. With all the chaos that can surround the holidays, it’s nice to spend a little time with just my immediate family enjoying something as simple as twinkly lights together.”

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Crockpot Hot Chocolate

Recipe provided by: Kaleb Johnson, Marketing Strategist “Making homemade hot chocolate in a crockpot is a fun way to enjoy a rich and creamy drink, especially during the colder months while watching Hallmark Christmas movies.”

Ingredients: • • 4 cups whole milk • 1 cup heavy cream • • 1/2 cup semi-sweet chocolate chips • • 1/2 cup milk chocolate chips • 1/4 cup cocoa powder (unsweetened)

1/4 cup granulated sugar (adjust to taste) 1 teaspoon vanilla extract A pinch of salt

Directions: 1. In a large crockpot, combine the whole milk and heavy cream.

2. Stir in both types of chocolate chips, cocoa powder, granulated sugar, vanilla extract, and a pinch of salt. Mix well to ensure everything is well combined.

3. Set your crockpot to the lowest heat setting (usually “warm” or “low”). This will allow the ingredients to melt and meld together slowly, preventing scorching.

4. Stir the mixture occasionally to help the chocolate chips and cocoa powder melt evenly. This can take anywhere from 1 to 2 hours, depending on your crockpot’s temperature settings.

5. After the chocolate has fully melted and the mixture is hot, taste it and adjust the sweetness to your liking. If it’s not sweet enough, add more sugar and continue stirring until it dissolves.

6. Once your homemade hot chocolate is smooth and creamy, it’s ready to be served. Ladle it into mugs, and you can customize each serving with your choice of toppings like whipped cream, marshmallows, or a drizzle of caramel sauce.

The Peppermint Pig

Tradition provided by: Deja Holley, Director of Marketing “Every year, my family has a unique holiday tradition involving a peppermint pig. After our Christmas dinner, we gather together, each taking a turn to smash the peppermint pig, encased in a velvet bag, with a miniature hammer. Once everyone has had their turn, we open the bag, share a piece of the pig, and take a moment to express our gratitude or reminisce about a memorable moment from the past year. The peppermint pig symbolizes good health, happiness, and prosperity, making it a special part of our celebration for a promising year ahead.”

Written by Kaleb Johnson Kaleb is the Marketing Strategist for Pierce Group Benefits, responsible for developing and analyzing content to optimize the company’s marketing initiatives across multiple platforms. Kaleb joined the team in May 2023, bringing with him insurance experience, as well as a degree in marketing and an MBA.

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WELLNESS CORNER

End-of-Year Wellness Reminders As the year draws to a close, it’s an opportune moment to prioritize your well-being by revisiting key aspects of your health management. In the hustle and bustle of daily life, it’s easy to overlook essential considerations that contribute to our overall wellness.

In this end-of-year wellness guide, we’ll explore vital reminders to ensure you and your loved ones are well-prepared for the coming months. From maintaining a meticulously stocked medicine cabinet to staying up-todate with flu vaccinations and optimizing your flexible spending or health savings accounts, let’s delve into the critical steps that will safeguard your health and peace of mind. Embrace the change of seasons with confidence, armed with the knowledge and preparations necessary for a healthy and resilient year ahead.

What’s in Your Medicine Cabinet?

A Walgreens survey found that the average American opens their medicine cabinet 468 times each year.

However, nearly 3 in 4 people admit that they often forget to replace expired products. When handling illnesses or injuries in your home, it’s essential to be prepared with a well-stocked and up-to-date medicine cabinet. That way, you’ll be able to respond quickly to help yourself or others when accidents occur. As the seasons change, now is a great time to check the expiration dates of medicine cabinet items and refresh them as needed. It’s also essential to make sure you have any cold- and flu-related items on hand.

Keep the following items in stock: • • • • •

Antibiotic ointment Bandages of assorted sizes Cough medicine and decongestants Hydrocortisone cream Hydrogen peroxide

• • • • •

Instant cold and hot compresses Oral antihistamines Painkillers and fever reducers Thermometer Tweezers

While you’re stocking the medicine cabinet, toss expired items as well. Make this a habit, and try to clean and restock every three months so you’re always prepared.

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WELLNESS CORNER Don’t Forget to Get Your Flu Shot Each year, the Food and Drug Administration works with the World Health Organization to monitor flu patterns within the general population to create an effective vaccination for this year’s flu season. Like all viruses, flu viruses are complex and constantly changing. That’s why an annual vaccine is developed based on the strains and types expected to be the most common that year.

The CDC recommends that everyone older than 6 months of age get the flu vaccine. You can get vaccinated against the flu at your doctor’s office, a clinic, a pharmacy and maybe even your place of employment. Some urgent care clinics and local health departments will also provide flu vaccines.

Flu season typically runs from October to May. However, most flu cases occur between December and February. The CDC strongly recommends getting vaccinated as early as possible to reduce your risk of severe illness.

Review Your FSA/HSA Funds As the year concludes, it’s essential to review your pre-tax flexible spending account (FSA) or health savings account (HSA) to avoid losing funds that don’t roll over into the next year. These accounts, typically part of employee benefits packages, cover various “qualified medical expenses,” including over-thecounter products and unexpected costs like co-pays and deductibles.

Surprisingly, FSAs and HSAs may also include items such as sunscreen, travel expenses for medical care, and even certain medical-related home improvements. Ensure you understand the terms of your FSA or HSA and the reimbursement process for a seamless end-of-year financial health check.

Written by Kaleb Johnson Kaleb is the Marketing Strategist for Pierce Group Benefits, responsible for developing and analyzing content to optimize the company’s marketing initiatives across multiple platforms. Kaleb joined the team in May 2023, bringing with him insurance experience, as well as a degree in marketing and an MBA.

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PGB DONATION DRIVE

PGB's Toys & Books Donation Drive for WakeMed Children's Hospital Running Now Until December 15th

As we enter the holiday season, let’s unite to bring smiles to the faces of children at WakeMed Children’s Hospital through PGB’s Toys & Books Donation Drive, which is running now until Friday, December 15.

Donation Details: Donations will be made on behalf of PGB employees to WakeMed Children’s Hospital, supporting children hospitalized during the holidays. A designated donation box, labeled for contributions, will be located by the employee mailboxes on the first floor. PGB employees can conveniently place their donated items in this box.

Why Donate: Your generosity ensures that patients and their families have access to resources and services promoting wellness, comfort, and healing during their stay at WakeMed Children’s Hospital.

Condensed Donation Wish List:

Infant/Toddler: • Pop-Up toys • Interactive Toys (V-tech, Fisher Price, Leap Frog, Playschool) • Themed Toys (Paw Patrol, Mickey Mouse, Thomas the Train) • Infant Rattles/Teethers - Infant keys, Infantino Go Gaga brand, Rain makers, Oball brand, Fisher Price • Baby Wipes • Sippy Cups

Preschool: • Dramatic Play Toys (doctor kits, tool kits, food play) • Themed Toys (PJ Mask, Superheroes, Peppa Pig) • Puzzles (24-100 pieces only) School-Age: • Dolls/Barbies • Action Figures/Superheroes • Lego Kits (50-300 pieces only)

Adolescent: • Phone Chargers and Cubes (iPhone, Android & Type C) • Headphones or Earbuds • Find-A-Word/Word Puzzle Books Miscellaneous: • Board Books and Picture Books • New Release DVDs (G-PG 13 Only) • Games (Uno, Connect Four, Yahtzee)

For the complete wish list, click here. Let’s make this holiday season special for the children at WakeMed Children’s Hospital. Your generosity can bring smiles and warmth to those who need it most. Thank you for your kindness and support.

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FRIENDSGIVING POTLUCK This November, the PGB team came together for a delightful Thanksgiving office potluck, transforming our workspace into a festive haven of gratitude and camaraderie. From savory sides to decadent desserts, the diverse array of homemade dishes showcased not only our team’s culinary talents but also the spirit of unity that defines our workplace culture. The event provided a heartwarming opportunity for colleagues to share delicious food, laughter, and gratitude as we celebrated the season of giving thanks.

Photographs by Andrew Marnielli Andrew is the Video/Audio Specialist for Pierce Group Benefits, responsible for capturing, creating and finalizing Marketing Materials for educational and informational purposes. Andrew joined the team in July 2023, bringing with him years of freelance Videography experience and a degree in Mass Communications.

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EMPLOYEE SPOTLIGHT Congratulations and THANK YOU for your commitment, determination, and contributions. Get to know our PGB All-Stars below!

EMILY SEGER ACCOUNT EXECUTIVE

Emily Seger is an Account Executive in our Client Services department who joined the insurance industry in March 2022. Her enthusiasm for learning and growing in this field is truly inspiring. Emily thrives on the diversity of her job responsibilities and the collaborative spirit that defines PGB’s workplace. Her favorite aspect of the role is building deep connections with her clients, knowing that her support directly contributes to their work-life balance. Emily graduated from East Carolina University with a Bachelor of Science degree in Recreational Therapy. Before joining the insurance industry, she worked in the mental health and corrections field, which equipped her with valuable skills that seamlessly transitioned into her current role.

Outside of work, Emily enjoys traveling, attending sporting events, nurturing her house plant collection, and spending quality time with friends and family. For her, an ideal day off would involve a perfect blend of relaxation and exploration.

“Emily’s dedication and positive impact on our team and clients are truly commendable. She is always willing to assist and is a valuable member of the Client Services team!”

- Monica Nixon, Client Services Manager

BECKY MCKEE SENIOR SERVICE SPECIALIST

Becky McKee is a Senior Service Specialist in PGB’s Service Center, having worked in the insurance industry since January 2015. With a Bachelor of Arts degree from North Carolina State University, she’s a dedicated professional with a passion for helping others navigate the complexities of insurance. Becky’s job is driven by her commitment to making a positive impact on the lives of our clients’ employees.

She takes pride in assisting them in selecting benefits that provide protection and financial security during times of need. Her favorite moments are when she knows her guidance has made a difference in someone’s life. Outside of work, she cherishes every moment spent with loved ones, emphasizing the importance of family bonds in her life. Her ideal day off involves spending a relaxing day in the sun with her family and friends. To Becky, sunshine and fresh air are unbeatable sources of joy and relaxation.

Becky serves as the primary trainer for our new hires and also assists in documenting processes and providing training for the existing team. Her wealth of knowledge is invaluable, and we deeply appreciate her hard work every day!

- Janice Wagstaff, Service Center Manager

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EMPLOYEE SPOTLIGHT

MICHELLE GUNTER ACCOUNT EXECUTIVE

Michelle Gunter is an Account Executive in the Client Services Department, with over 14 years of invaluable experience within the insurance industry. Her journey into this field was cultivated through her exceptional customer service skills, honed during a remarkable 16-year tenure in the medical and hospitality sectors. Additionally, she holds a Medical Billing and Coding certificate, further enhancing her expertise in the health industry. Outside of her career, she’s a dedicated mom to her daughter, Ava, and a cat enthusiast, always on the lookout for more feline friends. She also enjoys spending quality time with her boyfriend, Jeffrey, who lives by the beach. Michelle’s love for the Carolina Hurricanes is evident as she never misses a game. For Michelle, an ideal day off involves the perfect blend of relaxation and leisure, which includes soaking up the sun at the pool and enjoying some great music.

“Michelle is a dedicated and tenured Account Executive who fosters and develops strong and deep relationships with her clients. She is protective of them to ensure they receive the best-in-class service and results on behalf of both the clients and their employees. We appreciate all the hard work she puts in every day for both PGB and our clients!”

- David Charland, President of Employee Benefits

VERONICA LARA SERVICE SPECIALIST

Veronica Lara is an experienced Service Specialist in PGB’s Service Center and has had an impressive career in the insurance industry since 1998. She is a licensed multi-line agent and holds Accident and Health and Life Insurance Licenses in North Carolina, South Carolina, and Virginia. With her extensive industry knowledge, Veronica strives to provide top-tier service to clients and ensure stability and protection for families through their benefits, especially during challenging times.

She takes immense satisfaction in her work and is committed to delivering quality service to her clients. During her free time, Veronica enjoys spending quality time with her friends and three children, Tyler, Genesis, and Isabella. She has a passion for traveling, supporting her daughters in competitive soccer, exploring new restaurants, volunteering, and listening to True Crime stories. Her perfect day off is a serene day at the beach with her family, where relaxation and quality time take center stage.

“Veronica started as a part-time Service Center Assistant in February 2018. After years on our team, in 2022 she’s successfully moved to a fulltime Specialist role. We appreciate her team spirit and dedication!”

- Janice Wagstaff, Service Center Manager

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PIERCE GROUP

QUARTER FOUR NEWSLETTER

B E N E F I T S

PARTNERING WITH TOOLS4SCHOOLS We are thrilled to announce the results of our school supplies drive in support of Tools4Schools, a remarkable WakeEd initiative aimed at making a meaningful impact on the education community within the Wake County Public School System. This initiative took center stage during our annual Summer Meeting, where Pierce Group Benefits took a significant stride in bolstering our local teachers’ efforts.

At its core, this collaboration exemplifies our unwavering commitment to ensuring that our educators possess the necessary resources to inspire and educate future generations.

During our conference, PGB proudly announced our pledge to match employee donations in pounds. Today, we are thrilled to report that, thanks to the incredible generosity of our employees, we have amassed a staggering total of 245 pounds of school supplies!

This mountain of supplies includes essentials such as binders, book bags, notebooks, pencils, and so much more. It’s a tangible representation of our dedication to the education community and our belief in the transformative power of quality education.

SUMMER MEETING RECAP Thank you all for attending our Summer Meeting and contributing to the success of the events and activities. We’ve put together a highlight of some of our favorite moments - check it out below!

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PIERCE GROUP

QUARTER FOUR NEWSLETTER

B E N E F I T S

NEW EMPLOYEE WELCOME Please join us in extending a very warm welcome to our newest team members — congratulations and welcome, we look forward to working with and getting to know you all!

Keishia McLendon Enrollment Technician

Benjamin Ceja Enrollment Technician

Andrew Marinelli Audio Visual Specialist

Heywood Williams-Tracy Benefit Analyst

Abbie Whitlock Service Specialist

Rebekah Downing Account Executive

Nancy Truett Administrative Assistant

Olivia Branch Account Executive Assistant

Nina Elghossain Finance and Accounting Manager

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PIERCE GROUP

QUARTER FOUR NEWSLETTER

B E N E F I T S

BIRTHDAYS Whether we’re celebrating early, late, or right on time, Happy Birthday - we hope that this next year is even better than the last!

ber Octo ys! da Birth

Abbie Whitlock - November 1st Regina Bartechko - November 4th Valeria Favero - November 8th Patrick Newman - November 15th Kaleb Johnson - November 16th John Price - November 19th Chris Giannell - November 20th Dave Welker II - November 20th Tammy Halsey - November 20th Adam Main - November 27th Mary Helen Fennell-Morgan November 28th

Carla Carr - October 3rd

Monserat Hernandez - October 6th Becky McKee - October 10th

Keishia McLendon - October 12th Cathy Maxfield - October 13th Nancy Sodano - October 16th Emily Kesead - October 22nd

r mbe Dece ays! d Birth

Gray Hooker - December 6th Lori Kozlowski-McNamara - December 14th Michelle Gunter - December 22nd David Charland - December 27th

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November Birthdays!

PIERCE GROUP

QUARTER FOUR NEWSLETTER

B E N E F I T S

WORKAVERSARIES

Be it your first year or your twenty-fifth year, THANK YOU for the work you do for Pierce Group Benefits and our clients, and their employees and families!

CELEBRATING 1 YEAR! Brittney Hunter, Benefits Consultant - Congratulations on 1 year!

Vikki Tollefsen, Administrative Assistant - Congratulations on 1 year!

Tammy Halsey, Client Relations Specialist - Congratulations on 1 year!

CELEBRATING 2-5 YEARS! Roennia Williams, Account Executive - Congratulations on 2 years!

Amanda Keim, Enrollment Technician - Congratulations on 3 years!

Gail Tiffany, Service Specialist - Congratulations on 4 years!

CELEBRATING 5-10 YEARS! Kayla Stam, Account Executive - Congratulations on 6 years!

Rosia Carranza, Service Specialist - Congratulations on 6 years!

Gray Spivey, Business Development Manager - Congratulations on 8 years!

Patrick Newman, Senior EDI Analyst - Congratulations on 8 years!

Cathy Maxfield, Senior Account Executive - Congratulations on 9 years!

CELEBRATING 10+ YEARS! Cori Rozentals, Integrations Manager, BS Practice Lead - Congratulations on 10 years!

Janice Wagstaff, Service Center Manager - Congratulations on 13 years!

Raquel Bootes, Vice President of Operations - Congratulations on 15 years!

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“SUCCESS ONLY COMES TO THOSE WHO DARE TO ATTEMPT.” - MALLIKA TRIPATHI