Welcome back to Raise & Shine - Fall Edition!
At Raise, our culture thrives on empowerment, collaboration, and continuous growth. In this edition, we delve into the core aspects of our self-management philosophy: Making Decisions, Participating in Loomios, and Gathering Advice. These practices are not just processes; they are reflections of our commitment to transparency, inclusivity, and shared responsibility. By embracing these principles, we foster an environment where every voice matters, and collective wisdom guides our path forward. Join us as we explore how these elements shape our unique culture and drive us towards success.
CAP, RAP, WAAP Report:
Top Recognitions:
Number of successful processes in the last quarter (Oct/Nov/Dec):
- RAP: 14
- CAP: 4
- WAAP: 1
To learn more about starting a RAP, CAP, or WAAP, please visit our Teal Site for additional information.
The top received & given High5s in the last quarter:
Given:
- Abdallah Larry (62)
- Esfer Fernando (16)
- Siva Kumar (14)
- Virginia Disimino (13)
- Jessi McDonald (11)
Received:
- Jebas Christadoss V (20)
- Kevin Newell (16)
- Rigel Orquia (13)
- Vishnu Mohan (12)
- Esfer Fernando (9)
Show appreciation for your colleagues by giving them a high five on the Recognition Channel
New Employees in the last quarter:
- Sheela Mae Antoy joined COR Core Ops as an Account Payable Specialist
- Ciah Valenzuela joined COR CSL as an Onboarding Specialist
- Michelle Schultheis joined SHF as VP of HR
- Mona Reyes joined COR Finance as an Accounting Analyst
- Tracy Cummings joined COR Finance as an Accounting Analyst
- Cyrel Almario joined COR Core Ops as an Accounts Payable Specialist
- Navdeep Singh joined MDS as a Curation Specialist
- Leanne Little joined MDS as a Senior Account Manager
- Sab Sabio joined COR Core Ops as a JR Salesforce Developer
Upcoming Surveys:
JEDI Survey—coming soon!
Raise’s annual JEDI survey will be launching in the next couple weeks and we need YOUR participation!
This is an important survey that helps us understand how good a job we are doing of making people feel seen, heard, and appreciated in the workplace.
Raise employs a diverse group of people working all across the globe—so please take the time to fill out this survey and help Raise be its very best in 2025 and beyond.
Leadership Awards Nominations recap:
Winners:
People Impact Award: Esfer Fernando
Business Impact Award – Back Office: Connor Titus
Business Impact Award – Recruitment & Delivery: Kevin Newell
Business Impact Award – AM, RM & Sales: Tim Rhodes
Growth Award: Queen Gomez
Team Award: The Product Team
Honorable Mentions:
Ally Baldemor, Arunkumar Rangasamy, Brooke Hudon, Cassandra Sturk, Chris Campitelli, Christine Salt, Dhanisha Shetty, Diem Baldry, Emily Schmidt, Emma Somers, Gladys Badiana, Grishma Hegde, Hakeem Nuhu, Haroon Alvi, Immaculate Kavya, James Bloemendal, Jebas Christadoss V, Jennifer Mielke, Jeremy Henderson, Jessica McDonald, Jillian Ruhland, Joel Sanchez, Karthik Sundaram, Kate Siklosi, Katelyn Douglas, Kelsey DeGraaf, LJ Sobrevinas, Loree Bennett, Marci Roy, Mary Patrick, Matt McKenna, Meaghan Nowicki, Mélanie Charest, Michael Leacy, Michael Roberts, Mohit Sisodiya, Murali Prasad Gavara, Nikki Beatrice Jose, Nishit Patel, Pauline Noble, Puneet Jairath, Rick Roberts, Sagar Chatterjee, Sanad Shahrour, Sara Cuthbert, Scott Russell Dempster, Shannon Mitchell, Shannon Telepanich, Shelley Hull, Sophia Shefali, Sourjya Chatterjee, Surbhi Dhoble, Tejas Shah, Tiffany Bell, Tiffany Clark, Tim Masson, Travis Bailey, Vishnu Mohan.
If you have any feedback or ideas on how to enhance our culture, please connect with any member of the People & Culture team or complete the engagement survey by CLICKING HERE!
January - March holidays & events:
- January 1: New Year’s Day (ALL LOCATIONS)
- January 7: Constitution Day (GHN)
- February 17: Family/ President/Louis Riel/Heritage/Islander Day (USA, BC, AB, SK, MB, ON, NB, NS, PEI)
- March 6: Independence Day (GHN)
This year, Raise has again made a big difference for newcomers to Canada through the Coach Connect program.
Coach Connect is run by Windmill Microlending—a registered charity that provides interest-free loans and mentorship services to skilled immigrants and refugees.
In October and November of 2024, 12 Raise employees made a big impact, volunteering 36 total hours to help people improve their job seeking skills and give them useful tools for finding work in Canada.
Here’s what some of the volunteers had to say about the experience:
Jennifer Kennedy: I had a call with an electrical engineer & a PMP from Nigeria living in Calgary since May and looking for his first job. He was so lovely and had a great resume. Now I just want him to find a job! It was a lovely chat.
Seema Bhalla: It’s funny how things that are second nature to us are complete eye openers for others. He was a young student from Cameroon, didn’t have any questions and was just taking it all in and so grateful for the advice
Patience Nyoka: I emphasized to my candidate that moving to a new country to start a new life is the hardest part. Giving yourself grace as you navigate a new environment will help you feel less defeated. Sometimes we are our own worst enemy. if you have the courage to try to build a life in a new country, it is only a matter of time before the right opportunity finds you and take as many courses as you can to show that you’re a continuous learner. Find someone on LinkedIn with the role that you want and look at the courses they’ve taken. Try to take as many free ones as possible and highlight them on LinkedIn.
Cassandra Sturk: I love the tips the recruiters and AMs shared with us for the How-To-Guide. I love being able to show this person how they can prepare themselves for interviews using ChatGPT. This suggestion was a light bulb moment for this person.
Marina Strongin: the meeting was productive and helpful for the person. He took notes. Hope he gets a job soon.
Shout out to all our amazing volunteers: Cassandra Sturk, Frances Yuen, Haroon Alvi, Kelsey DeGraaf, Lisa Richardson, Marina Strongin, Mélanie Campeau, Patience Nyoka, Samanatha Thickett, Sanad Shahrour, Seema Bhalla, and Virginia Disimino!
WINNERS FROM PREVIOUS CHALLENGE:
1st place: Esfer Fernando
2nd place: Kelsey DeGraaf
3rd place: Scott Russell
Decision Making:
Embracing Freedom and Growth at Raise
At Raise, decision-making isn’t just something we do — it’s something we get to do. We’re given the freedom to shape our work lives, whether that’s choosing what to focus on, how to structure our time at work, or whether to give feedback to any colleague.
Every day working at Raise, we make thousands of decisions. Studies show the average adult makes around 33,000 to 35,000 decisions a day. These choices range from tiny things, like deciding what to eat or what to wear – or whether to get gas in your car, or push it for one more day – to bigger ones, like how to approach a tricky problem with a client, whether a candidate has the right skills for a job, or how to help a contractor.
But decision-making isn’t something most of us were ever taught. For many, it’s all trial and error, learning as we go, or, if you are lucky, something that is done more innately. Mistakes can be uncomfortable – and the significant ones can be life changing – but they’re also some of our best teachers. They build resilience and teach us to be kinder to ourselves and others, I hope.
Personally, I am more on the fearful side of decision making, so I am probably not the best person to write this article, ironically. I’ll admit that the freedom to make decisions can be a little intimidating, especially for someone like me who tends to be extra cautious.
I’m the kind of person who triple-checks my work. Emails are edited before being sent. RFP responses are carefully reviewed multiple times before submitting them. I often withdrawal our bids only to review them one more time and scrap for any mistakes, again. I know!
I worry too much about making a wrong decision, and I can spend too much time ruminating on my mistakes. (I knew buying stocks in Nortel was a bad idea!) Mistakes stick to me like honey, and it’s easy for me to get stuck overthinking. I can find it hard to not equate “good decision making” with “approval” from my colleagues. Not the best mindset, and something I continue to work on.
Making mistakes resonates differently with different people. In Agile methodology, there’s a phrase, “fail fast, fail often,” which is intended to encourage the iteration of ideas and projects. This philosophy is fine for some decisions, but obviously not for all. Failing can be definitive, final. While we all know about the “growth mindset” and handling adversity and seeing bad decisions as part of the process of growth, this doesn’t easily translate into our actual views about mistakes, for many.
One of the best things about working at Raise is our advice process, which we can use to improve decision making. It’s a way to make decisions collaboratively, where anyone at Raise can ask for input on a problem or opportunity. Our advice process provides:
- Knowledge Sharing: It helps us stay in the loop and learn from each other.
- Community Building: Asking for advice shows humility and builds connections.
- Empowerment: It gives us the confidence to take ownership of our decisions.
This year, let’s commit to growing as decision-makers at Raise.
For the “shyer” ones, you can start small. Try to engage with more advice processes that are on Loomio. Schedule a coffee chat with someone you look up to for their decision making and share any problem or opportunity you see at Raise with them. These little steps can help you build confidence and can lead to great improvements at Raise.
For the “leaders” at Raise, consider mentoring others about making decisions. Invite those who aren’t “leaders” into decision making. Take steps to unlearn the habit of making all the decisions, and instead invite others to take on this responsibility.
Decision-making is a journey, not a destination, and at Raise, we’re all on this path together.
The better we each are at making decisions, the stronger Raise will be. Let’s embrace our decision-making freedom, take smart risks, and see how much we can grow in 2025 with great decision making!
– Jennifer Kennedy
How to LAP (Lunch Advice Process)
What’s in a decision?
Sometimes decisions are easy. Like when a coworker asks if you want a coffee since they’re going to get one. You just have to say yes or no (the correct answer is usually yes, btw).
But often decisions are a lot harder—sometimes you need to make decisions with limited information, or on a tight deadline, or when you’re not sure what the consequences of a bad decision might be.
How do you make a good decision when you don’t think you have all the information you need?
If you’re ever unsure about a decision you’re making, remember: Raise’s self-management tools can always help.
When in doubt, ask for advice: your team, your team leader and your team’s teal coach are all great resources that can help you. Everyone in the organization—from the recruiter hired last week to the CEO—makes decisions every day that can impact our success as company.
The key to good decision making at Raise is relying on the knowledge, expertise, and perspective of the people around you—you’re never alone, and we’re always going to have better outcomes when we think through tough decisions together!
– Richard Welch
Share a book, movie, or show recommendations with the Raise team! Submissions will be featured in the next edition of Raise & Shine.
Desk Detective: Match the Employee
Join our fun contest by matching each of the 8 desks to the correct employee. Once you’ve figured out the right matches, submit your answers by clicking on this link.
Desk owners: Dhanisha Shetty, Gabriel Constantino, Enoch Amoah, Marinda Isbell, Richard Welch, Sanad Shahrour, Sikiratu Abdullai, Vishnu Mohan
Desk #1:
Desk #3:
Desk #5:
Desk #7:
Desk #2:
Desk #4:
Desk #6:
Desk #8:
Recipes Recipes Recipes Recipes:
Crisha Mae Bugarin's Kare-Kare:
(Traditional Filipino stew characterized by its rich and creamy peanut sauce).
Ingredients
- 1 whole garlic, peeled and sliced
- 3 shallots, peeled and sliced
- 2.2 lbs (1 kilo) beef oxtail or chuck roast cut into large chunks (use the latter if you prefer to use just plain beef meat)
- 1 pound (1/2 kilo) tripe
- 2 tablespoons fish sauce, or to taste (see recipe instructions for possible substitution)
- freshly ground black pepper, to taste
- 2 pieces banana blossoms (or flowers), use only the white part (if using)
- 7 pieces yard-long beans (or Chinese long beans)
- 2 Japanese Eggplant, sliced
- 1 bunch Pechay or Bok Choy (about 6 pieces or as needed), tough ends removed
- 1 cup Peanut butter, or more as needed (adjust according to taste)
- 2 tablespoons Achiote or Annatto seeds, immersed in 1 cup boiling water to extract color, use just enough liquid to achieve mustard or deep yellow color for the sauce
Instructions
- Bring a pot of water to boil and blanch the oxtail and beef chunks plus the tripe until they change color and the scum rises to the top roughly 5 minutes. Remove the beef parts, rinse quickly in cold water then set aside to drain. This is done to remove impurities from the meat.
- Heat oil on medium heat in a deep pan. Saute the garlic and shallots until aromatic.
- Add the meat and tripe. Stir then cover. Allow the meat to sweat or render its fat for about 5-10 minutes. Check the meat halfway through. Pour enough boiling water to cover the meat. Add the fish sauce and freshly ground pepper to season the beef and broth. You can also add 2 Knorr beef cubes or beef bouillon to the water for extra flavor (especially if you don’t have fish sauce). Cook until beef is tender about 1-1 1/2 hours. A pressure cooker may be used to shorten the time of tenderizing the beef.
- In the meantime, extract the color from the anatto seeds by immersing them in boiling water. Stir. Strain the seeds and set aside the red-colored liquid.
- Once the meat is tender, add the banana flowers or banana blossoms and the peanut butter. Stir to ensure the peanut butter melts into the sauce. Add the rest of the vegetables.
- Add the red liquid from the annatto seeds. Add just enough liquid to turn the sauce into a deep yellow or mustardy color. Continue to cook just until the vegetables are tender but not mushy. Taste and season lightly, if desired or needed. (Don’t make it too salty because it will be served with a salty condiment on the side).
- Quickly blanch the bok choy in boiling water to allow it to wilt. Transfer the stew to a serving bowl then add the blanched bok choy on top. Serve on the side with shrimp paste or bagoong alamang. Drizzle the sauce over rice!
Kristy Winslow's Chicken Pie:
Ingredients:
- Two prepared deep dish pie shells i.e. Tenderflake
- 1 Rotisserie chicken (or leftover cooked chicken)
- 1 box StoveTop stuffing
- Half an onion, chopped
- Chopped mushrooms
- Cranberry jelly, add to your liking
- Sriracha, add to your liking
- 1 egg for egg wash
Instructions:
- Preheat oven to 400 degrees F.
- Thaw pie crusts as directed on packaging.
- Prepare stuffing as per instructions on box. Set aside.
- Saute onions and mushrooms.
- In a large mixing bowl, shred/chop the cooked chicken
- Add the prepared stuffing, onions & mushrooms to the mixing bowl with the chicken. Stir in cranberry jelly and sriracha. Combine well.
- Add chicken mixture to the bottom pie crust. Place top pie crust over top. Seal edges of top and bottom pie crusts. Whisk egg in a small bowl to make your egg wash; pie crust with egg wash. Use a sharp knife cut a few slits in the top pie crust or use a fork to poke a few holes.
- Bake 400 degrees for 35 minutes or until pie crust is golden.
Anisa Haq's Roasted Chicken & Potatoes:
Ingredients:
- 8-10 Chicken drumsticks
- Sprigs of Rosemary and thyme
- Salt, pepper, paprika, garlic and onion powder (to your preference)
- Olive oil
- 1 Lemon (the juice and save the pieces to add between your chicken for extra flavour)
- 2-3 potatoes, peeled
- Garlic cloves (unpeeled) – as many as you’d like!
Instructions:
- Toss everything in a pan and marinate for a minimum of 20 mins (the longer the better)
- Cut up your potatoes and throw them into a baking dish, season with s&p and olive oil (lots of olive oil!)
- Throw in your chicken and spread everything out. Place your garlic cloves (unpeeled) and lemon slices in between the books and crannies of the chicken (the garlic becomes so delicious and roasted this way)
- Bake at 450 for 1 hour
Rest before digging in!
Kate Siklosi's Soondubu Jjigae:
(Spicy Korean Soft Tofu Soup)
Ingredients:
- 1 package soft tofu – 11oz; see Note 1
- ½ cup mushrooms – enoki or sliced shiitake
- 1 egg
- 1 teaspoon toasted sesame oil
- ½ teaspoon sea salt – or to taste
- ⅓ teaspoon sugar – or to taste
- ½ cup protein of choice – shrimp, chicken, beef, pork – (optional) cut into bite sized pieces
- scallions – (optional) chopped for garnish
Soondubu soup base:
- ½ cup water or stock – see Note 2
- ⅓ cup kimchi – chopped with juice
- ¼ cup onions – diced
- 2 Tablespoons Korean red pepper flakes
- 3 cloves garlic – minced
- 2 teaspoons vegetable oil
Instructions:
Make Soup Base:
- Heat a medium pot or earthenware pot (ttukbaegi) over medium high heat.
2. Add the vegetable oil, kimchi, onions, Korean red pepper flakes, and garlic.
3. Add your choice of protein if using. Stir fry until protein is almost cooked and onions softened, about 3 to 4 minutes.
- ⅓ cup kimchi, ¼ cup onions, 2 Tablespoons Korean red pepper flakes, 3 cloves garlic, 2 teaspoons vegetable oil, ½ cup protein of choice – shrimp, chicken, beef, pork
Add Soondubu and stock:
4. Add the soft tofu and gently break it apart. Next pour in the stock and bring to a boil.
5. Taste and season with salt and sugar depending on how salty and fermented your kimchi is. Sugar will balance out sour kimchi.
- 1 package soft tofu,½ teaspoon sea salt,½ cup water or stock,⅓ teaspoon sugar
6. Once boiling, add the mushrooms and crack an egg on top and boil for 3 to 4 minutes.
7. Finish with a drizzle of sesame oil and garnish with green onions. Enjoy!
- ½ cup mushrooms,1 egg,1 teaspoon toasted sesame oil
Grishma Hegde's Chicken Karahi:
Ingredients:
- Oil: The quantity of oil is key in tomato-based curries. I recommend using 1/3 cup oil for health reasons,
- Bone-in Chicken: half Kg Chicken
- Tomatoes: 3-4 medium Size tomatoes are the key ingredient in this recipe, so use ripe and juicy tomatoes, for the best results.
- Ginger garlic paste: You can also use fresh garlic and ginger. Using fresh is highly recommended!
- Spices: We’re keeping it very easy in this simple chicken karahi recipe, so I use only red chilli powder, turmeric powder and salt as the spice base for this recipe. Sometimes I like to finish with cracked black pepper to add.
- Coriander & Green Chillies: The karahi is finished with lots of freshly chopped coriander and green chillies.
- Bonus Ingredients: Add a dab of butter and a teaspoon of dried fenugreek leaves (sukhi methi)
Instructions:
Cook the Chicken: Heat oil in a karahi or a heavy bottomed pot. Add the chicken and sauté until it changes color to white. This will take around 3-4 minutes.
Now add the ginger garlic paste, and saute for another 2-3 minutes.
Add the spices as mentioned above in Ingredients , stir, and saute on high heat for 5-7 minutes or until the oil separates and is visible.
Now add the chopped tomatoes and stir. Lower the heat to medium-low and cook for 15-20 minutes with close lid until the tomatoes have softened and cooked through.
After the tomatoes have cooked through, remove the lid, turn the heat to high and cook for about 10 minutes, while constantly stirring. You’ll know when the chicken karahi is ready when you see the oil separating, and the gravy will be bubbling and will have thickened in consistency.
When the karahi is ready, remove from heat, and garnish with chopped coriander and green chillies. Cover and let the aroma absorb into the curry for a few minutes. At this point, you can also add a dab of butter and dried fenugreek leaves, if desired.
Serve with rice or naan!
Emily Legree's Nacho Fries:
Ingredients:
- Frozen fries or russet potatoes to cut your own fries
- Peppers (your choice), onion, mushrooms (optional)
- Meat of choice (optional – cut up cooked chicken, cooked ground beef, cooked ground chicken etc)
- Cheddar cheese (Old is best)
- Poutine Gravy
- Salt, pepper & spices of choice
Instructions:
Step 1 – cook the fries fully (bake or fry, your choice)
Step 2 – While the fries are cooking, cook and prepare your meat.
Step 3 – Dice up your peppers, onions and any other veggies you want to include. Fry up on the stove with oil, add salt & pepper & your choice of spices to taste (i.e. paprika, garlic powder, cumin)
Step 4 – Shred your cheese (lots!)
Step 5 – Assemble! Separate your fries into 3 separate portions. Layer: Fries, then shredded cheese, then sauteed veggies, then meat (if using), then drizzle poutine gravy. Do the same for the next 2 layers, topping it all with a bit more shredded cheese.
Step 6 – Broil in oven until cheese is fully melted
word search:
Discover 25 hidden words in this puzzle! They can be horizontal, vertical, or diagonal. Use your snipping tool to capture and highlight them. Happy searching!
- Celebration
- Festive
- Joyful
- Snowflake
- Mistletoe
- Reindeer
- Gingerbread
- Ornament
- Hanukkah
- Kwanzaa
- Christmas
- New Year
- Holiday
- Fireplace
- Stocking
- Candy Cane
- Nutcracker
- Winter
- Diwali
- Elves
- Chimney
- Santa Claus
- Fireworks
- Confetti
- Countdown
photos from holiday gatherings or events in the past quarter:
Editors-in-chief of Raise & Shine: Richard Welch & Sanad Shahrour. Special thanks to Jennifer Kennedy for contributing to this edition.