Pioneer Radio Operators Society Licensing Class on Jan. 14

The Pioneer Radio Operators Society and Cattaraugus County, Amateur Radio Exam Team will host an extra licensing class on January 14, 2018.

This will be held at Bertrand Chaffee Hospital, 224 E. Main St., Springville, NY. Classes start at 10 a.m. in the conference room. This is an free class and will run about 7 weeks.

Instructor Ray Feness K2RMF said that we will be using the “Now Your Talking” book by Gordon West for the study guides.

If interested in reserving a spot and a study guide, contact Gary KB2YAA ASAP so books can be ordered for the first class at (716) 592-9554 or

Sons of AMVETS Supports BCH Foundation With End-of-Year Gift

Daniel Gallaway of the Sons of AMVETS Post 219 in Boston presented a donation to representatives from the Bertrand Chaffee Hospital Foundation on December 19. This gift will be put toward facility equipment needs in the new year.

We thank the squadron for its continued generosity. This gift is representative of the support that our hospital and nursing home receive from dedicated and thoughtful individuals who drive local civic organizations like Sons of AMVETS .

Sons of AMVETS is a nationwide service organization comprised of male descendants of American veterans. As part of the AMVETS family they are united in service and dedicated to improve quality of life, advocate legislation for increased benefits and care, provide and support charitable assistance to veterans, their families, and community.

From left: BCH Foundation Board Member Grover Riefler, Daniel Gallaway, BCH Foundation Board Secretary David Batterson, Sr., BCH Foundation Board Member Joel Maul.

Link to high resolution image.

Start 2018 with Freedom from Smoking

Bertrand Chaffee Hospital is offering the Freedom From Smoking program starting on Monday, January 15 and running weekly through February 26.

This program is designed for adult smokers and features step-by-step plans to help smokers gain control over their behavior. Cigarette smoke contains cancer-causing chemicals and can lead to lung cancer, chronic obstructive pulmonary disease (COPD), chronic bronchitis and emphysema. Smoking is a behavior that negatively affects nearly every organ in the human body. It is also a cause of heart disease and stroke.

This program is taught by an American Lung Association-certified respiratory therapist. Each class runs from 1-2:30 p.m. The cost for the program is $80. Please call (716) 592-9643 for more information and to register.

A Sleigh Full of Toys…

Representatives from the Cattaraugus County Town Highway Superintendents Association delivered a sleigh full – or maybe car full – of toys and games to the Bertrand Chaffee Hospital Emergency Department and Lab on December 15.

The association’s team was making the rounds this month to bring joy and smiles to children in the region. This included stops at Olean General Hospital, Cattaraugus County Department of Social Services and Oishei Children’s Hospital in Buffalo.

Association members and their families collected toys, games and gas cards to assist community members during this time of year.

These gifts will be distributed to the hospital’s littlest patients and visitors, particularly as we continue through the holiday season.

From left: Michael Pidsadnick, RN, Lori Hudzinski, MD, Association Secretary/Treasurer Tom Benz of East Otto, Tina Brooks, LPN, Vice President Brad Hurley of Mansfield, Executive Board Member Diane Metz, President Robert Barber of Otto

Eagle Scout Builds Benches with Planters for JBR Entrance

Eagle Scout candidate Jonathan Smith installed benches at the Jennie B. Richmond Nursing Home just after Thanksgiving. With the help of Boy Scout Troop 524 and support from the Springville Kiwanis, American Legion Post 431 and the Lions Club of Springville, two L-shaped benches and one bench will be available in the front entrance to the Jennie B. for residents, their family members and JBR associates.

This effort went toward the completion of Smith’s Eagle Scout requirements as a “citizenship in the community” project.

Standing: Ethan Smith and Mike Fullington; seated, Daryl Smith, Liam Smith, Jonathan Smith and Robbie Smith. (Photo provided by Jonathan Smith).

High resolution image.

National Rural Health Day

Bertrand Chaffee Hospital has established itself as a rural health provider for more than 70 years. The care we provide is a testament to the power of rural communities.

November 16 was designated National Rural Health Day. Leading up to this date, Bertrand Chaffee Hospital is pleased to announce that the Village of Springville, Town of Concord and Town of Sardinia boards each passed resolutions in support of National Rural Health Day.

Key elements from the resolution:

  • Rural communities in New York and throughout the United States are wonderful places to live and work – they are places where people know each other, listen to/respect each other and work together to benefit the community.
  • Rural America is the economic engine that helped the United States become the world leader it is today.
  • Rural citizens possess a selfless, creative, community-minded spirit.
  • Meeting the unique healthcare needs of those citizens is constantly evolving, as rural communities face accessibility issues, a lack of healthcare providers, an aging population suffering from a greater number of chronic conditions, and larger percentages of un- and underinsured citizens.
  • Ambulatory and emergency medical services are especially critical in rural America, where 20 percent of the nation’s population lives but nearly 60 percent of all trauma deaths occur.
  • Rural hospitals – in addition to being sources of innovation and resourcefulness that reach beyond geographical boundaries to deliver quality care – are also typically the economic foundation of their communities, with every dollar spent generating about $2.20 for the local economy.
  • Being a rural healthcare provider provides tremendous opportunities to offer more comprehensive, compassionate, patient-centered and holistic care to patients.




“You Don’t Know What You’ve Got Until It’s Gone…”

The following was sent to local newspapers and shared with Bertrand Chaffee Hospital. 

There’s the saying, “you don’t know what you’ve got until it’s gone,” that I think about from time to time when I remember Tri-County Memorial Hospital in Gowanda.

I was a registered nurse at Tri-County when the village flooded and the hospital closed. I then became a full-time employee at Bertrand Chaffee Hospital before taking another registered nurse position in Gowanda. I remain a per-diem nurse in the BCH emergency department. From where I sit, I have a good view as to the value of local hospitals, both in terms of keeping people healthy and making for a thriving area.

The loss of Tri-County Hospital ripped a hole in our community. Jobs were lost and healthcare services were diminished. There’s a gap that may be filled, but the scars will remain for a long time. Sadly, that’s a scenario that has played out at other rural hospitals across the country.

In contrast, BCH has created a healthcare facility that not only offers vital and needed services, it is a hospital that has withstood the test of time. That hospital’s future, with the multimillion dollar state funding award and investment in primary care and technology, is assured.

As I look to my east toward Springville, I have a message for the people of Springville and the leadership at Bertrand Chaffee Hospital: keep doing what you’re doing. Your growth has been steady and your services have kept up with community needs. I am glad to know that your hospital is there for me and for my neighbors.




Katie Pawlak, RN


Gourmet Dining on a 400-calorie Budget: Recipes

Pork Tenderloin with Apple Stuffing and Raspberry Glaze

6 Servings—2 oz. Pork w/ 4 oz. apple stuffing & Raspberry Sauce

Roast 2 hrs. 15 min @ 325˚F


  • 1 Stalk Celery
  • 2 Tbsp. chopped onion
  • 1 ½ Tbsp. butter or margarine
  • ½ cup tart red apples
  • 1/8 tsp allspice
  • ¼  tsp ground cardamom
  • 4/5 cup dried bread cubes
  • 14 oz. boneless double pork loin roast (tied)
  • Dash salt
  • Dash garlic powder


  • Cook celery and onion in a large skillet w/margarine until tender, but not brown. Stir in chopped apple, allspice and cardamom. Cook uncovered for 10 minutes or until apple is tender, stirring occasionally. Transfer mixture to a large bowl.
  • Add bread cubes to mix. Toss gently to coat bread, but don’t overmix. Set aside.
  • Preheat oven to 325˚F.
  • Untie Roast and separate in halves. Trim excess fat. Spoon about ½ apple stuffing mix over half the meat.
  • Re-assemble roast. Tie with string to secure. Place on a wire rack in a large roasting pan. Sprinkle roast with salt, pepper and garlic powder.
  • Roast stuffed meat uncovered in the preheated oven for 2 ¼ to 2 ¾ hours or until meat thermometer registers 160-170˚F.
  • Let stand 10 minutes before slicing.
  • 6 Servings- 1 Tbsp.

Raspberry Glaze


  • 1/2 cups undrained frozen raspberries, thawed
  • 1 Tbsp. red currant jelly
  • 2 Tbsp. apricot juice
  • 1 Tbsp. Sugar
  • 1 Tbsp. cornstarch
  • 1 Tbsp. cold water


  • Combine raspberries, currant jelly, apricot nectar and sugar in a medium sauce pan.
  • Cook and stir over medium heat until mixture just comes to a boil.
  • Strain through a sieve. In the same sauce pan combine cornstarch and water. Stir in raspberry mixture.
  • Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
  • Nutrition facts per serving: 165 calories, 6 gm fat, 91 mg sodium, 12 gram Carbohydrate, 14 gram Protein.
  • (1 Carb, 2 Meat)

Brown and Wild Rice Mix

6 Servings – 1/3 cup—45 minutes on stove top


  • 1 tsp. Canola Oil
  • 1 Shallots finely chopped
  • 1 Garlic Clove, minced
  • 1/3 cup Brown Rice
  • 1/3 cup Wild Rice, rinsed
  • 2 cups Vegetable Stock
  • Dash Salt
  • 1/8 tsp Crushed Red Pepper
  • ½  cup Parsley chopped
  • 1 tsp. Orange Zest


  • In a large sauce pan over medium heat, heat the oil.
  • Add shallots and garlic and cook, stirring until softened, about 3 minutes.
  • Add the stock, salt and red pepper; bring to a boil.
  • Reduce the heat and simmer, covered until the rice mixture is almost tender, about 30-40 minutes, but still chewy.
  • Add orange zest and parsley; toss lightly.

Nutrition facts per 1/3 cup serving: 88 calories, 1 gm fat, 158 mg Sodium, 16 gram Carbohydrate, and 1 gram Protein.  (1 Carb)

Roasted Seasonal Vegetables

6 Servings- ½ cup
Roast 30 minutes in 450˚F oven


  • 1/2 lb. Red Skin Potatoes, sliced
  • 1 cup Butternut Squash Cubes
  • 1 Large Carrot, peeled and cut into ½” thick slices
  • 1 Parsnip, peeled and cut into ½ “thick slices
  • 2/3 cup Kale, rinsed and chopped
  • 1 ½ Tsp. olive oil
  • 1/2 tsp dried rosemary
  • 1/2 clove garlic minced
  • Salt (sparingly) and Pepper to taste


  • Pre-heat oven to 450˚F.
  • Lightly oil baking sheets.
  • Combine the vegetables, olive oil, rosemary, garlic, salt/pepper to taste in a large bowl.
  • Toss by hand to coat vegetables.
  • Spread the mixture evenly onto baking sheets.
  • In 450˚F oven, bake vegetables for 15 minutes.
  • After 15 minutes, stir vegetables and return to oven.
  • Bake an additional 15 minutes or until vegetables are tender and brown.

Nutrition Facts per ½ cup:  83 calories, 0.4 gm Fat, 42 mg Na, 15 gm Carbohydrate, 2 gm Protein.

(1 Carb -Starchy Vegetable)

Pumpkin Cheesecake Bites

6 servings – 2 cheesecake bites per serving


  • 6 Gingersnap cookies (2”diameter)
  • 3 oz. fat-free cream cheese, softened
  • 1 cup Skim milk
  • 1/2 package cheesecake flavored fat-free instant pudding mix (sugar free if available)
  • 1/2 package pumpkin flavored fat-free instant pudding mix (sugar free if available)


  • Line mini-muffin cups with paper liners. Break gingersnaps into pieces; process in food processor to make about ½ cup fine crumbs.
  • Place 1 tsp crumbs in each paper liner.
  • Beat cream cheese in medium bowl with electric mixer at low speed until smooth.
  • Add pudding mixes and milk. Beat at high speed 2 minutes or until smooth and creamy. Spoon 1 ½ Tbsp. cream cheese mixture into each paper liner. Place bites in refrigerator to chill until served.

Nutrition Facts per 2 bites: 85 calories, 1 gram fat, 305 mg Sodium, 18 gram Carbohydrate,  4 gram Protein. (1 Carb)