A Sleigh Full of Toys…

Community, People,

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

Community,

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

Community

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.

 

#powerofrural

 

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

Community, People

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.

 

Sincerely,

 

Katie Pawlak, RN
Gowanda

 

Gourmet Dining on a 400-calorie Budget: Recipes

Community

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

Ingredients

  • 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

Directions

  • 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

Ingredients

  • 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

Directions

  • 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

Ingredients

  • 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

Directions

  • 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

Ingredients:

  • 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

Directions

  • 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

Ingredients

  • 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)

Directions

  • 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)

 

 

 

 

SGI High School Students Give Back in October

Community, Event

A chilly fall morning transformed into a pleasantly warm afternoon as about 20 Springville-Griffith Institute High School students and their teachers participated in the Day of Giving at Bertrand Chaffee Hospital and the Jennie B. Richmond Nursing Home.

BCH and JBR were one of several sites in Springville that benefited from the students’ hard work.

After a few hours of mulching, raking, weeding and clean-up, the students and art teacher Mrs. Komenda applied some artistic talent to decorating pumpkins to place around the facility.

“Fall into Health” in Arcade

Community, Event, People, , ,

Educational, inspirational and hopeful are three words to describe the “Fall into Health” event at the Arcade VFW on October 19.

Representatives from Bertrand Chaffee Hospital joined Arcade residents and a nurse from the Livingston & Wyoming County Cancer Services program for an evening highlighting the importance of health screenings and the strength of women who have fought and who are fighting cancer.

Rural healthcare was also featured, with ideas about access and services being discussed, particularly around 3D Mammography and support for chronic conditions.

One incredible fact: when combining the number of years of experience in healthcare among the speakers, which included CFO Teresa Donohue, Imaging Manager Lisa Smith, Board and Foundation Board Member Claudia Miller, Patient and Family Services Manager Renna Thaine, RN, and others, the total was well over 100 years.

Thank you to this amazing group for sharing their stories, demonstrating their resilience, and caring about their community in such a positive and inspirational way.

Another event for the spring is in its earliest planning stages.

Free Leg Vein Screening – November 9 in Arcade

Announcement, Community, Event,

Heart Center team 2017Thursday, November 9
5-7 p.m., Arcade Volunteer Fire Hall

Leg vein screenings by Bertrand Chaffee Hospital Heart Center providers and staff. Featuring blood pressure screenings by the Arcade Volunteer Fire Department.

Appointments required – call (716) 592-9644 to schedule.

Coordinated by Bertrand Chaffee Hospital, Bertrand Chaffee Hospital’s Heart Center, and Arcade Volunteer Fire Department.