Volume 18 | Issue 3 | Fall 2015
In this Issue:
Leadership Letter – Five Years in Our New Office
Community Spotlight – Knox Area Rescue Ministries
New Team Members
Recipe – Pumpkin Soup
TTC in Pictures – Chattanooga Welcomes Andy Muldoon
Sharon Pryse – President | Chief Executive Officer
Wow, we have been in this building five years this fall. It seems like just yesterday that we were walking the streets of downtown. It is amazing to think that we will be 30 years old in January of 2017.
What an interesting 5 years it has been, and truly what a rewarding 30 years it has been!
Regardless of location, each office comes with its joys and pains. From our complicated computer conversion (yes, we are STILL dealing with that), to our wonderful picnics in the “side yard” – complete with dunking booth and corn hole games, the suburbs are fun.
Although I miss downtown, everyone enjoys parking at the door, and we have so many friends borrow our conference rooms for different organizations’ meetings. In a way, it is almost like we are bringing downtown to Bearden.
Daniel Carter – Executive Vice President | Chief Administrative Officer
Dear Trust Company and Friends,
Congratulations on our 5 year anniversary in the new office. It was nerve wracking and painful at times but aren’t we glad we did it. Clients and staff alike enjoy the front door parking, side yard for parties, not having to “feed the meter” and more convenient for many. And up until this last few weeks the stock markets had shown approval by continuing to go up, almost uninterrupted. But as we always say; you can’t look backwards and relish the victories or wallow in the unfortunate for long, else risk veering off course. It is our job to help make sure our company, clients, families and community stay on course. Therefore, I more importantly am looking forward to the next five (plus) years. (More)
Debby Ralls, CPA – Executive Vice President | Chief Operating Officer
I visited downtown recently and was amazed by all the changes, and it also brought back a little nostalgia and fond memories of our time downtown. Hard to believe it has been five years since we were apprehensively planning for a major change in our working environment – moving from our crowded, yet familiar and comfortable, long-time digs in downtown Knoxville, where we had flourished for 23 years.
We knew places to park, the daily specials at our favorite lunch spots, some of the interesting characters on the street, the farmer’s market schedule and other downtown happenings. We were heading to the unknown Bearden area, where yes, we had plenty of parking and enough space so no one had to work in a broom closet, and we had even heard they had restaurants in the area. Still the logistics of the move and the changes it brought were a little intimidating at the time. (More)
What is Knox Area Rescue Ministries?
Knox Area Rescue Ministries provides biblically-based emergency services 365 days a year for the most vulnerable and desperate in our community. We serve thousands of meals weekly to not only the homeless, but to many in crisis who must choose between food and other basic necessities. KARM’s emergency and residential shelters are home to hundreds of men, women, and children each night, providing a safe place of encouragement to those in need. In addition, KARM offers innovative life training classes, transitional residential programs, long term residential addiction recovery
services, and job training. (More)
Robin Whiles joined the Trust Company in June as a Compliance Specialist working with Denise Ledden. (More)
Megan Hamer joined us in July, as our newest Trust
Assistant. She is working with Paul Jaeger, Susan Williams and Connie Underwood. (More)
Andy Muldoon also joined our team in July as Senior Vice President and is working in the Chattanooga office. (More)
Recipe: Pumpkin Soup
3 tablespoons butter
1 onion, chopped
1 carrot, chopped
1 rib celery, chopped
1/2 tart apple, such as Granny Smith,
peeled, cored, and cut into 1/2-inch dice
2 cups canned pumpkin puree
(from one 29-ounce can)
1/3 cup dry white wine1 tablespoon dried sage
1 bay leaf
3 1/2 cups water
2 1/2 cups canned low-sodium chicken
broth or homemade stock
1 1/2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 1/2-pound piece of ham
(cut into 1/4-inch dice)
In a large pot, melt the butter over moderate heat. Add the onion, carrot, celery, and apple and cook, stirring occasionally, until the onion is translucent, about 10 minutes. Stir in the pumpkin puree, wine, sage, and bay leaf. Add the water, broth, salt, and pepper
and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 minutes. Add the ham and simmer, uncovered, until the vegetables are tender, about 5 minutes longer. Remove the bay leaf & serve.
Chattanooga Welcomes Andy Muldoon