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KU Medical Center gets $7.5 million grant to address American Indian health issues
Kansas University Medical Center has received a $7.5 million grant to create the Center for American Indian Community Health. The goal is to research the ...
Another update!
I forgot to mention how many we served. 86 was served. We received clothing, blankets, baskets, socks, shoes, journals and scarves from 3 different donations. ...
On the hook for a rack; who's with me?
Whenever possible (or necessary), I prefer to ride my bike to the doctor. I’ve pedaled there for bloodwork, regular check-ups, even a “minor procedure” that ...
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About WellCommons
Creating a safe place and a trusted source for local health news.
Our community is growing!
We've been abuzz lately — as staff — because our community here is growing rapidly.
But we haven't shared the good news with all of you, the people who actually make up the community.
Let me show you two graphs:
http://wellcommons.com/users/jkealing/photos/2010/jul/29/195857 ...
Baby Talk
Questions, thoughts, sharing about pregnancy, childbirth, and raising children
Baby Talk: Nice guns
My husband, Mr. Meat and Potatoes, would like me to notice on a regular basis that he is sporting a new set of guns, and not the kind you shoot. Like, he likes lift of the sleepve of his shirt and give the bicep a good smack. “You like that ...
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Our First Week
As promised, here I am with pictures!
DSCN0912 by lilysiebert
Two of our Student Gardeners, TJ and Karen, working our first Market! The beautiful table was bountiful, but the produce didn't last long.
Here it is before the crowd arrived
Recognizing local restaurants that offer healthy menu items
We are considering launching a program that would recognize local restaurants that offer tasty foods that are good for you. We'd love to get your input on this.
Several nutrition educators in the area, led by Trish Unruh at the Health Department, have drafted a rating system that looks ...
KU Medical Center gets $7.5 million grant to address American Indian health issues
Dr. Barbara Atkinson, executive vice chancellor of KUMC, spoke Friday morning about KU's new Center for American Indian Community Health. The center will research health issues facing American Indians, and then implement services and programs that address those issues. Atkinson spoke during a press conference at Haskell Indian Nations University. KU will be working with faculty and students at Haskell. by Richard Gwin
Kansas University Medical Center has received a $7.5 million grant to create the Center for American Indian Community Health.
The goal is to research the severe health problems facing American Indians, and then to help implement services and programs that address the problems.
“It is with great pride and great honor to announce the center,” said Dr. Barbara Atkinson, executive vice chancellor of KUMC, during a ceremony Friday morning at Haskell Indian Nations University. “It’s a historic day.”
At least 100 people attended the event, which included singing, dancing and lunch.
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Should Lindsay Lohan go to jail?
This headline caught my eye: "Lohan Makes Us Wonder: Jail or Rehab for Substance Offenders?" It topped Katherine Hobson's Health Blog in the Wall Street Journal last week. Lohan, as most people probably know from the screaming headlines in the magazines in supermarket check-out lines, was sent to jail because she violated probation on a DUI charge.
The argument, Hobson points out, for a community in deciding whether to pursue a policy of jail or treatment, is public safety v. public health.
Hobson interviewed David Festinger, director of the Treatment Research Institute's section on law and ethics, who told her he's seeing an integration of public safety and public health in drug and DUI courts.
Her post is worth a read. I've always thought that throwing people in jail because they're addicted to drugs (including alcohol), was akin to the time when we threw people in jail because
Nosurance
News, information, data for and about the uninsured and underinsured of Douglas County
Salvation Army food service director has compassion for those she serves
Diana Brauer by cheesemon
Diana Brauer is food service director at The Salvation Army. She has been working there since September.
I visited with her while she was preparing lunch about 10:30 a.m. on Monday, July 19. On the menu: hamburgers, fries and salad.
Volunteer Ken Karr, a retired Lawrence resident, also was in the kitchen. He helps her twice a week — usually Mondays and Fridays. He volunteers about 14 hours a week.
“He’s a godsend,” she said.
Ideally, she would like to have three volunteers to help prepare and cleanup after meals, but most days she’s lucky to have one.
The Salvation Army provides lunch three days a week — Mondays, Wednesdays and Fridays, from 1 p.m. to 2 p.m.
Locavores
Information, news, and data for and about local food and the people who consume it.
Bye-bye bounty: How to succeed in produce without really trying
Mmmm! Breakfast! by Sarah Henning
You want to know a secret? Sometimes we just don't cook. I know that's hard to believe from all my Bye-Bye Bounty posts, but it's true.
It's not that we didn't have a great selection of produce to pick from in our CSA last week, because we came home with quite the haul of blackberries, onions, zucchini, cucumbers, kale, new potatoes and tomatoes.
And it's nothing against the produce, but we just didn't get a lot of opportunity to use it this week. We between work, the heat and outside activities like an office barbecue and our running group's workouts, we just didn't cook a whole lot. I think the one night we made something fresh was Tuesday night, and, because it was thundering and just yucky, I lobbied the darling hubby to make comfort food — homemade pad thai. And while that did use local tofu, it didn't happen to use any of our produce.
But here's another secret: It's possible to use a lot of produce without actually "cooking" a meal. And therein went our week. As you can see, from the photo above, the blackberries became my breakfast when topped with regional peaches from St. Joe and sold at Bismarck Gardens.
The cucumbers, which I accidentally left off my original list last week were gobbled up by the kiddo who loves to dip them in just about anything. The tomatoes were eaten in similar fashion by myself and the hubby, just sliced and enjoyed. No big shakes there.
The kale went into several green shakes. The zucchini was sliced and topped with tomato/pepper sauce for a quick lunch. And the onions and potatoes went into another round of potato salad when we finally got a chance to cook on Sunday night.
I even got a chance to use those little baby squash that were left over last week without cooking them. For that, I used my dehydrator. If that sounds complicated, it's not. It's very hands off and an excellent way for a busy person to prepare or preserve something. In my case, I decided to take a tip from a handy little book the hubby got me at The Raven, "The Beginner's Guide to Preserving Food at Home" by Janet Chadwick.
My new weapon in making sure no food goes to waste! by Sarah Henning
In the book, it's suggested that you dry out sliced yellow squash for an easily treat that can be stored too, not that I got that far. I cut up the squash into little pieces and then let them go in the dehydrator for 6 hours.
My little baby yellow squash, ready for a round in the dehydrator. by Sarah Henning
Then I chowed down on them while typing this up. It's funny, but it's hard to believe that six baby squash can be a tasty SMALL snack with a little hands-off time in the old dehydrator. Pretty cool, huh?
It's amazing how tiny this snack this turned out to be. I seriously have no idea why using up six baby squash was such a daunting task last week! by Sarah Henning
So, what did we get this week? Blackberries, melon, cucumbers, kale, basil, tomatoes and frying peppers.
Sarah Henning