Thrivent makes Barron’s list
PIQUA ― Thrivent Mutual Funds has been named as the No. 3 fund family in Barron’s/Lipper annual ranking of mutual fund families, based on performance for the year ending December 31, 2015. The Feb. 8 issue of the magazine recognized 67 fund families for this year’s Barron’s/Lipper Fund Family Ranking.
“I’m proud to be able to offer the members that I serve products that rank well in the industry,” said Mark Reedy, a Thrivent Financial representative in Piqua. “Investment products can be an important component of an individual’s journey to being wise with money and living generously.”
Reedy’s office is located at 429 N. Main Street in Piqua and can be reached at (937)-778-1353.
Thrivent funds are available for purchase through Thrivent financial representatives, as well as for purchase directly online at ThriventFunds.com.
Cooking for a Cause set
PIQUA — Brookdale Piqua, 1744 W. High St., will host a Cooking for a Cause fundraiser to benefit the Alzheimer’s Association’s Walk to End Alzheimers, at 2 p.m. Thursday, April 21.
The meal will consist of: appetizer – stuffed mushrooms; salad course – strawberry mixed field green salad with fresh baked rolls; entree – filet mignon with a béarnaise sauce; side dishes – parmesan-infused mashed potatoes and steamed green beens; dessert – profiterole; and your choice of beverage.
The cost is $12 per person. Please RSVP and make reservations by April 18, at (937) 773-0500.
Drawings on display
PIQUA — The Art Gallery at Edison State Community College will be displaying drawings from students in associate professor of fine arts Greg Clem’s drawing class through April 27.
The Gallery is located at 1973 Edison Drive. For more information, visit the Arts at Edison Facebook page or call (937) 778-7915.
ServSafe classes planned
PIQUA — Upper Valley Career Center Adult Division will offer ServSafe classes in May. ServSafe is the food safety program developed by the National Restaurant Association Educational Foundation and provides an overview of basic sanitation procedures from receiving food at the loading dock to serving customers.
Classes are designed for food service managers, directors, chefs, kitchen managers, dietitians, head cooks, line cooks and dietary managers, and will be taught by Marie Shaneyfelt, UVCC culinary instructor. Upon successful completion, participants will receive a certification accredited by the American National Standards Institute Conference for Food Protection.
Classes will be held at the UVCC Main Building Culinary Lab, 8811 Career Drive. Participants can attend a four-session evening course offered Monday, May 9, through Thursday, May 12, from 4-8 p.m. or a two-session course offered Saturday, May 21, and Sunday, May 22, from 8 a.m. to 4 p.m. The cost of the course is $175 per person and includes training material and certification card. Class size is limited.
To request information or enroll in a class, contact Deborah Adkins at (937) 778-1078 or firstname.lastname@example.org.