Oxford Health & Life: Spring 17

oXford T h e G o o d L i v i n G M a G a z i n e f r o M M c c u l l o u g h - h y d e | T r i h e a lT h

SPRING 2017 | $3.95 trihealth.com

new: TriheaLTh CardioLoGisTs aT MCCuLLouGh-hyde colorful spring salads Cpr saves lives

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{ IN GOOD HEALTH }

IT PAys TO BE CPR CERTIfIEd A cAsuAl movie night turns into A medicAl emergency when A cAr crAshes outside. cPr sAves lives, As this story shows.

To find ouT more abouT services avail able for you or your family aT mccullough-hyde memorial hospiTal, please call 513.523.2111 or visiT TRIHEALTH.COM.

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“We pulled him out of the car, and i just started chest compressions.”

once the emts arrived on the scene, collins explained that she had started compressions and gave them her name and phone number. “then we got out of the way so they could get him to the hospital,” she says. “his daughter came by my friend’s house and told us he got a pacemaker, and that he’s doing well. i think everybody should go through cpr training. anybody can learn how to do it.”

— Brandi Collins, mediCal assistant

Brandi Collins, a medical assistant and clinical coordinator at ross urgent care, was watching a movie at a friend’s house when her husband heard a crash on the street. outside, he found that a car had hit a pine tree along a notoriously treacherous bend in the road. “he saw this elderly gentleman and yelled for me to come help,” says collins. her friend called 911 as collins raced outside. “he was alert, and i was talking to him, asking him questions,” she says. “the man’s wife had called their son, who arrived quickly because he lives nearby. i turned around for a second, then i heard the son say, ‘dad are you oK?’ When i turned back, he was slumped over and didn’t have a pulse.” as a mccullough-hyde memorial hospital | trihealth employee, collins holds the american heart association’s basic life support certification. “all employees who work with patients have to get recertified every two years,” explains scheryl moore, r.n., b.s.n., director of education for mccullough-hyde. in addition to classes, code drills are run throughout the year to test employees in the field. “they never know when a drill is coming, and drills are never in the same place twice,” says moore. “We bring the mannequin, drop it on the floor and give a scenario to whoever is around. they have to run through it like a real-life scenario.” just weeks before the car accident, moore ran a code drill at ross urgent care. “i came through the back door,”

says collins, “and i saw scheryl with the dummy on the floor. she looked at me and said: ‘my father’s not breathing.’ i had to run a code. i think those tests really help. you have to react right away, without any time to think about it.” thanks to her training, collins immediately jumped into action when the elderly man collapsed. “We pulled him out of the car, and i just started chest compressions,” says collins. “While it was happening, the only thing i could hear in my head was scheryl saying ‘quick, fast, fast’ exactly like she did in our training to help me keep the right pace. after 20 compressions, he came back, and not a minute later, the emts arrived and took over.” moore says collins’ experience is a perfect example of why cpr training is so important. “When you don’t know what to do you can just freeze, but if it’s in your mind, it really does work,” says moore. “from our conversation, brandi did exactly what she should have done. i’m so proud of her for jumping in there and doing what she needed to do.” and life-support training isn’t just for healthcare providers. american heart association classes teach skills that anyone can use in an emergency. “it’s not common to respond to an emergency out on the street like that,” explains moore. “it’s much more likely that one of your loved ones might need it. and if it’s your parent or your child who’s in trouble, you want to know what to do.”

2 WAYS TO GET CPR CERTIFIED GETTING cERTIFIED IN cPR is easier than ever thanks to online learning programs like those offered by the American Heart Association (http://cpr.heart.org/ AHAEcc/cPRAndEcc/Training/ UcM_473167_Training.jsp), which let students learn at home and at their own pace. Once the online course is completed, students can schedule their check-out certification with an instructor.

“We schedule about 30 minutes for the check out,” says Scheryl Moore, R.N., B.S.N., director of education for McculloughHyde Memorial Hospital. “That way students have time to ask questions, and to practice on the dummy beforehand.”

Mccullough-Hyde occasionally offers classes that are open to the public. The next class will be June 17, from 8:30 a.m. to 12:30 p.m. The cost is $70 per person, with space for up to 12 students.

For more information, please call Scheryl Moore at 513.524.5648.

for more information about cpr cl asses at mccullough-hyde or to sign up for the june 17 cl ass, please call scheryl moore at 513.524.5648.

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{ IN GOOD HEALTH }

TriHealTH CardiologisTs Come To oxford

With tWo cardiologists noW offering appointments at mccullough-hyde memorial hospital, patients can receive excellent care for heart-related issues close to home.

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TOP TIP fOr HEArT HEALTH In honor of National Heart Month, we asked cardiologist Christopher Thoresen, M.D., for his best advice on staying heart healthy. “Exercise,” he replies, without missing a beat. “Whatever works for you. Walking is easiest. It takes very little time to get ready—you can be out exercising just a few minutes after you decide to go.”

Dr. Thoresen recommends walking 30 minutes at least three times a week. “Do it before dinner,” he suggests. “After dinner, most of us are done for the day.”

His own preferences for exercise include running, bicycling, both snow and water skiing, and kayaking. “I like to be outside,” he says.

For anyone just getting started, Dr. Thoresen cautions against being overly ambitious. “Many people new to exercise start too hard, and then get hurt,” he says. “It’s better to start slow and build up your fitness over time.”

Finding time is the most common barrier for people trying to start an exercise routine, says Dr. Thoresen. “Think of it this way,” he advises. “This is the only body you get. You’ve got to take care of it. If you don’t, no one else will.”

Dr. Thoresen recommends finding a time that works—whether that’s 5 a.m. before work, during your lunch break or in the late afternoon—and sticking with it for a month. “At that point,” he says, “you’ll find that the time you spend exercising you more than get back because your energy level is so much better all day.”

As part of TriHealth’s commitment to bring specialty care to the Oxford community, two cardiologists now offer appointments at McCullough-Hyde Memorial Hospital. Currently, appointments are available two days a week: on Mondays with Stephen J. Lewis, M.D., an interventional cardiologist, and on Thursdays with Christopher Thoresen, M.D., a general cardiologist.

Trained at Indiana University, Dr. Lewis stays on the cutting edge by using the latest medical technology and performing minimally invasive procedures to minimize pain and speed up recovery time. For example, by introducing into his practice the radial artery procedure—in which access to the heart’s arteries is

Christopher Thoresen, M.D. General Cardiologist

Stephen J. Lewis, M.D. Interventional Cardiologist

gained by placing a catheter in the wrist instead of the femoral artery—patients experience less discomfort and are back to normal activities as soon as the day after treatment.

Taking a holistic approach to patient care, Dr. Lewis strives to understand his patients on a personal level, from lifestyle and occupation to diet and exercise routines. Knowing a patient beyond their condition or symptoms allows him to develop custom treatment plans that align with the patient’s health goals. “More than anything,” says Dr. Lewis, “I try to empower my patients to take an active role in their treatment and recovery.”

After earning his medical degree at the University of Wisconsin, Dr. Thoresen completed his internship, residency and fellowships at the University of Cincinnati.

In his practice, Dr. Thoresen focuses on congestive heart failure, coronary heart disease, hypertension and valvular issues.

A strong believer in patient education, he considers his patients part of his extended family and enjoys that many of them call him “Chris” or “Dr. Chris.”

Both physicians say they look forward to working with more patients in Oxford.

“I enjoy being here,” says Dr. Thoresen. “I love the vibrancy Oxford has as a college community.”

PrImAry CArE CLOsE TO HOmE McCullough-Hyde Memorial Hospital and TriHealth are bringing primary care resources to Oxford.

Appointments are available, and new patients are welcome! When you trust your primary care to us, you have the comfort of knowing that the TriHealth network of hospitals and specialists is behind you, too. For an appointment at our 5151 Morning Sun Road office, please call 513.664.3950.

FOr An AppOInTMenT WITH A TrIHeALTH HeArT InSTITUTe CArDIOLOgIST In OxFOrD, pLeASe CALL 513.745.9800.

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{ tastes }

SALAd

Bold, colorful and fresh, salads are reBorn for spring.

days Spring iS here. You know what that meanS. it’S time to put awaY the crockpot, set aside the soup and chili recipes, and start focusing on salads. not only are salads an ideal meal option as the weather warms, they provide a host of health benefits. in fact, experts say that having salad every day may be one of the healthiest eating habits you can adopt—and one of the simplest.

Salads are a super-convenient way to incorporate more fiber, fruit and vegetables into your daily diet, ultimately helping to promote weight control, higher levels of disease-fighting antioxidants in the blood and a lower risk of cancer. on the following pages you’ll find salads to satisfy any craving or suit any menu—from light lunch or starter salads to a protein-rich main dish salad. and, best of all, none require the purchase of iceberg lettuce! no, the recipes we’ve chosen are rich with lively, interesting ingredients that you may not have thought about adding to salad—persimmons, poppy seeds, pomegranate.

So read on, assemble a shopping list and hit the produce aisle in your favorite grocery store. it’s time to start spinning, tearing, slicing—and enjoying!

Reprinted with permission from Williams-Sonoma’s Salad of the Day: 365 Recipes for Every Day of the Year. Recipes by Georgeanne Brennan. Photography by Erin Kunkel. © 2012 by Weldon Owen Inc. and Williams-Sonoma Inc.

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enDIve SAlAD wITh PerSImmonS & PomegrAnATe ServeS 4 n ž cup pistachios n 4 heads red or white Belgian endive n 1 large pomegranate n 2 Fuyu persimmons n Grated zest and juice of 1 lemon n 1 tsp. champagne vinegar n Salt and freshly ground pepper n ½ cup extra-virgin olive oil n 8 oz. feta cheese, crumbled

In a small dry frying pan, toast the pistachios over medium-low heat, stirring, until fragrant and starting to brown, about 5 minutes. Pour onto a plate to cool, then chop coarsely and set aside.

To make the vinaigrette, in a small bowl, whisk together the lemon zest and juice, and vinegar. Season to taste with salt and pepper. Add the oil in a thin stream, whisking constantly until the dressing is smooth.

Trim the ends from the endive, separate the leaves, and place in a large bowl. Seed the pomegranate and pat the seeds dry. Using a mandoline or a very sharp knife, slice the persimmons into thin slices.

Drizzle the vinaigrette over the salad and gently toss.

Season with additional salt and pepper and serve.

Add the pomegranate seeds, persimmons, cheese and pistachios to the endive leaves.

Look for the Fuyu variety of persimmons, which are sweet and firm, and easy to cut very thin. Any salty or tangy cheese will do; try using fresh goat cheese or ricotta salata in place of the feta.

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fresh sTrAwberry & sPInAch sAlAd serves 6 n ¼ cup pecans n ¼ cup rice vinegar n 2 Tbs. sugar n 2 tsp. poppy seeds n ½ tsp. dry mustard n Salt and freshly ground pepper n ¾ cup grapeseed oil n 6 cups baby spinach leaves n 2 cups strawberries, hulled and halved

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In a dry frying pan, toast the pecans over mediumlow heat, stirring, until fragrant and starting to brown, about 5 minutes. Pour onto a plate to cool, then coarsely chop and set aside.

In a large bowl, toss together the spinach, strawberries and pecans. Add half of the vinaigrette and toss gently to coat. Add more vinaigrette as needed (you may not need all of it), and serve.

To make the vinaigrette, in a small bowl, whisk together the vinegar, sugar, poppy seeds, dry mustard, and a pinch each of salt and pepper. Add the oil in a thin stream, whisking constantly until the dressing is well-blended.

It is easy to love this popular combination. Light and delicious, it is best prepared when strawberries are at their early-summer peak. The dressing is slightly sweet, and the poppy seeds and chopped pecans add nice texture. Goat cheese, ricotta salata or feta cheese would make a great addition.

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grilled flank steak salad with tomatoes serves 6 n 1/3 cup balsamic vinegar n 1½ Tbs. chopped fresh thyme n 1½ Tbs. chopped fresh marjoram n 1½ Tbs. Dijon mustard n 2 large cloves garlic, minced n Salt and freshly ground pepper n ¾ cup extra-virgin olive oil n 1 flank steak, about 1½ lbs. and 1–1½ inches thick n 1 red onion, cut into wedges n 1 large head romaine lettuce, leaves torn into bite-sized pieces n 2–3 tomatoes, preferably heirloom, cut into wedges, plus a handful of mixed cherry tomatoes, halved

to make the vinaigrette, in a small bowl, whisk together the vinegar, thyme, marjoram, mustard, garlic, and ¾ tsp. each salt and pepper. add the oil in a thin stream, whisking constantly until the vinaigrette is wellblended. place the steak in a shallow dish. pour half of the vinaigrette over the steak and turn to coat both sides. cover and refrigerate for at least 4 hours and up to 24 hours, turning occasionally. cover and refrigerate the remaining vinaigrette. remove the steak from the refrigerator 30 minutes before grilling. prepare a charcoal or gas grill for direct-heat cooking over high heat. remove the steak from the marinade, reserving the marinade, and grill the steak, turning once or twice and brushing with the reserved marinade for up to 5 minutes before the steak is done, until nicely charred and cooked to your liking, 10–12 minutes total for medium-rare. let the steak rest for 5–10 minutes. while the steak is resting, place the onion wedges on the grill and cook until softened and nicely grill-marked, about 5 minutes. thinly slice the steak across the grain, reserving any juices that accumulate. toss the lettuce with the reserved vinaigrette, and divide among individual plates. top with the steak, onion wedges and tomatoes. drizzle the steak with the meat juices and serve.

Flank steak is a great choice for salads, as it is full flavored but must be tenderized by thin-slicing across the grain—letting you toss it easily with other ingredients. Look for cherry tomatoes in mixed sizes and colors for visual interest.

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escapes

gulf getaway

SaraSota: beacheS, culture, Shopping, food. oh, and a great reSort too! by rita guarna

It’s hard to plan the perfect beach weekend sojourn If you want both mental stimulation and total relaxation. Museums aren’t usually handy to the sand. but you’ll find that blend, as I did, in sarasota. this small, laid-back city, nestled in the middle of florida’s Gulf coast, is home to an international airport, a trendy downtown and waterfront, an old-masters-filled art museum and—oh yes—a world-renowned beach. surprised? I was. but thanks to the foresight of john ringling, the circus impresario, who in the 1920s founded the john and Mable ringling Museum of art and filled it with rubenses and botticellis, you can get your culture fix before or after lolling on the beach. while it’s top-notch, as regional museums go, the fabulous ca’ d’Zan—the ringlings’ winter home in which the collection is housed—is worth a peek on its own. It’s an over-thetop Venetian-style palace. the complex also features the circus Museum, complete with a miniature version of—you guessed it—the circus and its 900 animals. and that’s not all. there’s an orchestra and opera, plus the Marie selby botanical Gardens. even if you’re not horticulturally inclined, these 14 acres of gardens with eight greenhouses are a delight. (enjoy high tea daily in the carriage house here.) the bay preserve in nearby osprey is home to 4.3 acres of protected bays and beaches and serves as the site for various artists’ exhibits. here you can enjoy views of little sarasota bay, walk the kilbourne nature trail, picnic beneath centuries-old trees or tour a 1930s waterfront home. now for the beach. fifteen minutes from sarasota on siesta key is siesta beach, rated the best in the nation in the annual top ten list issued by stephen leatherman, aka “dr. beach,” a professor and director of the laboratory for coastal research at florida International university. here you’ll find a wide white expanse of pillowy-soft quartz sand that reportedly never gets hot. (It didn’t while we were there, and temps topped the 80s.) the crystal-clear waters are perfect for swimming and walking along sandbars.

If you like your beaches a bit more private and are lucky enough to

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stay at the Ritz-Carlton, Sarasota, the toniest hotel in town, spend some time at the guests-and-members-only beach on Lido Key, three miles away via a causeway.

A handy free shuttle whisks hotel guests there and back throughout the day. At the beach, there are umbrellas and chaises as well as towels and icy cold water. Of course, you can also order sips and nibbles all day long.

It’s hard to beat the Ritz for its genteel sophistication and gosh-darn friendliness. Then there’s the style: fine artwork and fresh flowers; marble-floored hallways and plush Oriental carpets; giant bathrooms and cozy balconies with views of the bay and marina. For extra pampering, try R-C’s Club Level. The exclusive Club Lounge is located on the 8th floor and features beverages, breakfast, lunch, midday snacks, hors d’oeuvres, desserts and cordials. Staffers take their jobs seriously here and do their best to ensure that you feel pampered.

For example, when Kimmy McNary discovered we were dining at the hotel restaurant Jack Dusty, she called ahead to ensure we got her favorite server. “He really is the best,” she whispered. And another staffer, Mirza Velic, produced a sought-after Scotch my friend had been hankering for.

While I rarely favor hotel restaurants, Jack Dusty was a lovely choice for one of our meals. Named with the 18th-century shorthand term for the naval store clerk responsible for doling out sailors’ daily lot of rum and maintaining the ship’s inventory of food supplies, the eatery offers guests a bevy of dining and drinking options with sparkling views of Sarasota Bay and beyond.

The menu features modern American cuisine with a seafood emphasis. For starters, there’s an array of raw bar offerings plus yummy choices like crab and fried green tomatoes with charred tomato vinaigrette; a tasty grouper cake with mango beurre blanc and fruit salad; and a sinful burrata and tomato salad, served with oven-cured tomatoes and arugula. Entrees are labeled “By Land” and “By Sea.” We had one of each: the 1855 beef tenderloin with smashed potatoes and seasonal mushrooms satisfied my meaty companion, while I loved the blackened grouper etouffee with red beans and rice and braised greens.

Make time, too, for a meal in St. Armand’s Circle at Shore Diner. Lest the name fool you, it’s not a diner at all, but an open-air, midcentury-style take on the cafes of southern California. Popular with locals and tourists alike, the restaurant is attached to the cool Shore surf shop and features dishes that take “fresh” to a whole new level, courtesy of ingredients from local growers. Afterward, explore the circle, also developed by John Ringling.

His goal was to create a waterfront area devoted to shopping, dining, browsing, strolling and eating ice cream (which we did). The same shuttle that takes you to Lido Beach runs regularly to St. Armand’s Circle. If you’re not too tired afterward, the hotel offers complimentary kayaks and paddleboards from a launch near the pool.

Or take a bicycle and explore downtown.

Was it the perfect weekend? Well, I got my fill of great beaches, culture, shopping and good food and stayed at an iconic luxury resort, so the answer is a resounding “yes.”

This page, from top: The Marie Selby Botanical Gardens boast 20,000 plants from 6,000 species; circus success is behind the John and Mable Ringling Museum of Art; Siesta Beach is rated best in the U.S. Opposite page, from top: The Ritz-Carlton’s Lido Key Beach Club overlooks the Gulf of Mexico; seafood is featured at the hotel’s restaurant, Jack Dusty; a guest room at the tony Ritz-Carlton.

RITz-CARLTON SARASOTA, 1111 RITz-CARLTON DRIVE, SARASOTA, 941.309.2000; RITzCARLTON.COM/SARASOTA

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Getting stronger together

McCullough-Hyde Memorial Hospital | TriHealth expands pulmonary services.

Your pulmonologist can help with: Asthma Chronic bronchitis

For almost 60 years, McCullough-Hyde Memorial Hospital | TriHealth has been committed to delivering comprehensive health care to Oxford and the surrounding areas. We’re proud to announce expanded pulmonary services for our patients.

Chronic cough COPD (chronic obstructive pulmonary disease)/emphysema Interstitial lung disease

Together We Triumph

Lung cancer

Now located at 110 North Poplar Street Oxford, OH 45056

Pneumonia

Occupational lung disease Sarcoidosis Sleep disorders

001057-00 | 02 17

TriHealth.com/MHMH | 513 524 5490

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