W E ’ R E AT TH E H E A D O F TH E C L A S S A N D AT TH E H E A R T O F TH E CO M M U N IT Y. As Southern Nevada’s only public hospital, our role i n y o u r h e a l t h i s m o r e i m p o r t a n t t h a n e v e r. To g i v e the community the highest possible level of care is a mis sion we take , if you ’ll forgive the expre s sion , to he ar t .
We’re especially proud of our Cardiology department, the most highly awarded in Nevada. UMC is the only hospital in Nevada to r e c e i ve d i s ti n g u i s h e d G o l d Pl u s awards this year from the American Hear t Association, specifically for the c a re of he a r t fa ilure a nd stroke patients. More than that, UMC also received a Gold award for high performance in the “ACTION Registry – Get With The Guidelines” program for acute cardiac care. The Joint Commission accredited UMC as a Primary Stroke Center, recognizing our dedication to offering the fastest, most sophisticated treatment available, resulting in the best possible outcomes f o r o u r p a t i e n t s . A t U M C, a s t r o ke patient can be treated in among the n a t i o n’s f a s te s t t i m e s—r i g h t w h e n eve r y minute c ounts. A nd we’re here, for that ver y reason, 24 hour s a day. UMC Cardiology has received accreditation from the Society of Chest Pain Centers, an international organization dedicated to eliminating heart disease as the number one
worldwide cause of death. We were recognized for our timely assessment
of cardiac patients; physicians, nurses and support staff with an i n t r i c a te u n d e r s t a n d i n g o f c a r d i a c care; a monitoring program to ensure thorough assessment of low-risk patients; PCI (angioplasty procedures that unblock arteries) and community outreach efforts. And we have our Marlon Cardiac C a t h e t e r i z a t i o n L a b o r a t o r y, t o investigate, diagnose and treat heart ailments. This new lab is yet another way to b r ing the b e s t he a r t c a re to our community. The awards all have a reason: we save r e a l l i ve s h e r e, eve r y d ay. We h e a l the hear ts of your friends, neighbors and family. We are here for you, and because of you. Which makes UMC’s Cardiology and Stroke Program a community achievement—something we all can be proud of.
TOGETHER, WE SHINE. umcsn.com
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a neighborhood breakfast and lunch joint near Anthem that opened in late 2011. We’ve already seen the first wave of food trucks transitioning into restaurants. Slidin’ Thru, credited as Vegas’ first gourmet food truck, also struck first when it comes to brick and mortar, taking over a kitchen in an industrial-area video poker bar last spring. In December, the slider truck crew opened a location with a drive-through window at Durango Drive just off the northwest Beltway (6440 N. Durango Drive, 645-1570), with plans to open another restaurant in the southwest valley in May. “I don’t think I really knew, when I started, where this would go,” says creator Ric Guerrero. “The overall goal was always to get into the business somehow, and I saw my opportunity to do that with the truck. It was something that was starting to resonate around the country, and there was nothing like it in Vegas.” After its local truck built tremendous buzz behind Japanese-influenced burgers, Fukuburger opened its first restaurant in Hollywood in October. After piloting his Asian café concept on a truck, veteran Strip chef Sheridan Su opened Great Bao (4965 W. Tropicana Ave. #105, 900-2168) in a hair salon on Tropicana Avenue. Grouchy John’s, a yellow trailer serving some of the valley’s most carefully crafted coffee drinks, is set to open a storefront this month at Maryland Parkway and Wigwam Avenue (8520 S. Maryland Parkway, 608-5195). John Ynigues is the completely nongrouchy operator behind Grouchy John’s Coffee, perhaps the most mobile of these mobile vendors. After losing his tech industry job in 2009, he decided to create his own gig, and a store was always the objective. “One of the things you do when looking for jobs is go to coffee shops, to get out of the house and sit for a while and look for jobs,” he said. “So Sunrise Coffee was my hangout, and that’s where I realized how good coffee was. I learned more about it and decided to take the leap, and that was the same time the trucks were getting hot. So it all coalesced.” Ynigues believes the main reason the Vegas food truck revolution may have cooled off is the fundamental handicap local operators have to work around: “We can’t go where the population is. In other cities, trucks can go downtown where everyone works and park and serve the people. Right now, there is nowhere on the Strip where we can go.”
Companion | March 2012
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