July 2026
The Whole You Monthly
A monthly guide to nurturing your full wellbeing: financial, physical, mental, or social. Each issue delivers timely, seasonal insights and custom articles to help you thrive both inside and outside of work.
Inside this issue
With summer and vacation season in full swing, it’s a good time to revisit the benefits and resources that can help support you, regardless of location. This issue talks about voluntary benefits, travel insurance, and telehealth, three options that give you flexibility, protection, and peace of mind when you’re on the go.
FEATURED recipe
Basil grilled corn on the cob
Corn on the cob is a comforting and cherished Midwest dish. It’s amazing when grilled, and this recipe adds a few unexpected ingredients to make it taste even more like summertime.
INGREDIENTS
- 4 medium ears sweet corn
- 4 teaspoons butter, melted
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 16 fresh basil leaves
- 1/2 medium lemon
- 2 teaspoons minced fresh cilantro
- Additional butter, optional
INSTRUCTIONS
- Place corn in a 6-quart stockpot; cover with cold water. Soak 20 minutes; drain. Carefully peel back corn husks to within 1 inch of bottoms; remove silk. Brush butter over corn; sprinkle with salt and pepper. Press 4 basil leaves onto each cob. Rewrap corn in husks; secure with kitchen string.
- Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often. Cut string and peel back husks; discard basil leaves. Squeeze lemon juice over corn; sprinkle with cilantro. If desired, spread with additional butter.
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