One of the many fun things we do at the RCHC during our lunch breaks, other than eating health ;), is hold a journal club. Awesome...I know! Every two weeks we select an article to read as a group and discuss it. Every other article is related to our work the other not-so much (for example we read two articles called "Colonial Legacies and Economic Growth" by RM Grier and "Colonialism and Development: A Comparative Analysis of Spanish and British Colonies" by M. Lange,et. al).
Our most recent journal club meeting focused on an article titled "Cultural Humility" by Melanie Tervalon and Jann Murray-Garcia. The authors argue that we can achieve cultural humility through education, although their focus was on physician education. They offer clear examples of how all of us can strive towards and practice cultural humility so long as we do not view it as something we can attain.
I cannot do this article any justice so I suggest you check it out:
http://info.kp.org/communitybenefit/assets/pdf/our_work/global/Cultural_Humility_article.pdf
Yesterday, Charlene and I were able to attend the Blue Hills Community Health Alliance (CHNA 20) winter event. It's always a pleasure to attend events like these - to be able to meet people from around the community, and hear about the work they are doing.
We also learned about a great resource, Massachusetts 211. Donna Jackson, the Community Outreach Coordinator from Massachusetts 211, spoke about the service, which is a way to connect people to the health and human resources they need. By dialing 2-1-1 from any phone in Massachusetts, people are connected to a trained operator, who will help them find the resources they need. Interpretation in over 100 languages is also available. The database of services is also available online at www.mass211.org. Organizations can check online to make sure they are listed as a resource, and to ensure that their information is correct and up-to-date. Folks at the meeting were excited about this resource, both as a way to connect people to services, and as a way to let people know about the services they offer.
If you are not already linked into your local CHNA (Community Health Network Area), I would encourage you to find out about how to get involved. CHNAs provide great professional development and networking opportunities, and often have funding opportunities as well. To find out more about CHNAs, and to learn about the 5 CHNAs in the Metrowest region, see http://healthier-communities.org/info/chna.
And when I say fresh, I mean really fresh. Stacy, Emily and I have all joined a CSF, or a Community Supported Fishery. CSFs are based on the concept of Community Supported Agriculture, where people ‘subscribe’ to a farm, and receive fruits and veggies directly from that farm. In a CSA, you ‘subscribe’, but instead of fresh, local vegetables, you get fresh fish and shrimp from local fishermen.
There are some definite benefits to belonging to a CSF. It’s relatively inexpensive, and it supports the local economy. In fact, the fishermen who are part of the CSF get a higher price for their catch than they would at market. The fishermen also don’t have to go in search of a specific kind of fish, which means they can fish whichever waters are safest – making their job much safer. The fish don’t have to travel very far, making it a really ‘green’ option. This also means your fish is likely to have been caught the same day that you get it, so it’s really tasty. And we know that fish can be a great part of a healthy diet.
There was one thing I did not fully anticipate or understand when I joined. The first week, I rode the T to Harvard Square (my pick-up location) with a cooler in hand, and left with a WHOLE COD in my cooler. After joining the CSF, my husband and I have had to become proficient at filleting both cod and flounder. We’ve also learned how to de-head, de-roe and de-shell a whole pile of northern shrimp (which are delicious, but really small and delicate). At first this made me a bit queasy, but by the time I had filleted my fifth flounder, I was actually quite proud of myself. I think there’s something to be said for really understanding – and coming to terms with - where your food comes from. I’m posting pictures of the cod and flounder, and might post some of the shrimp when I get a chance.
Sadly, the current season for our CSF ends in a couple of weeks. The next season will not begin until May, and I hope to join again then. For more information about CSFs in the area, including Cape Ann Fresh Catch, the CSF we joined, visit http://namanet.org/csf/.
The RCHC recently had a community advisory board meeting and as part of the agenda, we discussed cultural competency. For the past 5 years or so, we’ve had an on-going effort to address cultural competency in several key areas of our work (CHNA/prevention coalitions, research and policy development, youth development, library, etc.). We wanted to get ideas from the board on how we could evaluate two things 1. our efforts to make our trainings, services and library as culturally relevant as possible 2. our support to communities in working towards cultural competence. One thing that came up immediately was a question about how we define cultural competence. A board member stressed the need to share our definition of cultural competence because if there’s no definition people would just think of race, and ethnicity and we tend to define it much more broadly than this. Knowing how a coalition defines cultural competence is also critical us in evaluating how well we are supporting them in their efforts. If a community hasn’t articulated for us how they define cultural competency - and their goals in working towards cultural competency - we cannot target our support or assess how effective our support is to them. This highlighted for us that the RCHC and our community partners may not be defining terms in the same way, and defining our terms is a good place to start.
Finally, we discussed the term cultural competency itself, and one board member said that she was bothered by the term “competency.” A board member asked, “Is anyone ever really culturally competent?” Cultural competency is a learning process. We’re never there. She preferred the term “cultural humility.”
The reading selection for our next RCHC journal club is titled “Cultural Humility Versus Cultural Competence: A Critical Distinction in Defining Physician Training Outcomes in Multicultural Education” by Melanie Tervalon, MD, MPH and Jann Murray-García, MD, MPH. If you’re interested in cultural competency, you might want to check this out.
The last time I made lunch for the RCHC staff, I managed to cook a meal that contained NINE different kinds of vegetables. (OK, so I’m counting the onions and garlic here, but there were definitely lots veggies in this meal.) And, despite the potential for veggie overload, it tasted great!
We ate mushroom soup and bean dip served with cut veggies and bread. I especially liked the bean dip. It had a really fresh flavor, and it was a nice change of pace from hummus. Here are the recipes I used – enjoy!
Mushroom Bisque, adapted slightly from the Moosewood Cookbook by Molly Katzen
2 medium potatoes, peeled and diced
1 1/2 cups water
1 1/2 tbsp butter or olive oil
2 cups onion, chopped
1 stalk celery, minced
1 ½ - 2 pounds mushrooms ( I used 2 lbs. and I combined 4 kinds of mushrooms - lots of button and cremini, and a few oyster and shitake thrown in for flavor.)
1 1/2 tsp salt
2 cloves garlic, minced
1/4 tsp thyme (I used dried)
3 tbsp dry sherry (could substitute chicken or vegetable stock)
2 tsp soy sauce
Black pepper, to taste
1 cup milk or soy milk (optional - I used light cream)
Boil the potatoes in the (1.5 cups) of water until tender (about 10 minutes, depending on how small you cut the potatoes). Allow to cool a bit, and then puree the potatoes in their cooking water with an immersion blender, a food processor or a blender.
Heat butter in large saucepan over medium heat and sauté the onions and celery for five minutes (until the onion is tender but not brown).
Add mushrooms, salt, garlic, and thyme, cover, and simmer, stirring occasionally, for 10 minutes.
Turn off the heat add the sherry (or broth), soy sauce, and pepper. Use an immersion blender, a food processor, or a blender to puree with milk (or cream, if using).
Add the potato puree to the mushroom puree and heat the soup until very hot. Taste, adjust salt and pepper, and serve.
The recipe suggests that you top the soup with croutons and scallions or chives, but I didn’t bother, and it was delicious without. The soup can easily be reheated, and it freezes well, so make a bunch while you’re at it!
Ostuni Chickpea Dip, adapted slightly from the Big Flavor Cookbook by Steven Raichlen
1 1/2 c. cooked chickpeas (or 1 15 oz. can. I used a 15 oz. can of cannellini beans)
1 tomato, peeled (with juices)*
2 cloves garlic, minced (or to taste)
2 oz. feta cheese
1 1/2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
salt and pepper to taste
1-3 tablespoons of water or broth (optional - I used it, and my dip was a bit runny)
In a blender or a food processor, puree the chickpeas (or beans), tomato, garlic and feta until smooth. Blend in the lemon juice and olive oil. Add salt and pepper to taste, and blend again. If the dip seems too thick, add the water or broth (I wouldn't recommend it). Serve with bread, crackers, crostini, and/or cut vegetables. I also suspect this would also be a tasty sandwich spread.
http://www.healthier-communities.org/files/Ayiti01.png
When asked at our Tuesday January 12th mid-day staff meeting to write a blog about my work trip in Haiti, which lasted from Saturday December 26th to Sunday January 10th, I was thrilled. Mostly because I saw some amazing work being done throughout Haiti, particularly at UCNH, a university in Limbe, Haiti. Of course life got in the way since that Tuesday January 12th staff request. Then a few hours later, an earthquake struck Haiti’s political, economic and social center thus uniting me with tens of thousands of strangers, family members and new friends worldwide on a search to locate loved ones in Haiti.
Although it’s been two weeks and the media seems to have moved on (or back) to Tiger Woods drama, the reality for millions of Haitians and those who love Haiti worldwide that the island that’s been seen as home now serves as a graveyard for those who are dead and those fighting to stay alive remains palpable and within our consciousness throughout each day, if not hour. There are those who have started the grieving stage, with or without the confirmation of a body. And there are those of us whose relatives survived and we’re trying to find ways, from abroad to help keep them and others alive is a major challenge. There are also those who are a combination of the above two and are channeling their efforts running non-stop fundraisers and coordinating aid from here to get to those unreached.
This tragedy is a painful illustration of what can happen when government and civic involvement are virtually non-existent compounded with a natural disaster. I will not get into the politics of that issue now but they are major factors in the magnitude of the devastation. The rebuilding process of Haiti will require great leadership from the Haitian government and true partnership from the international community.
This earthquake that shattered millions of lives has also provided a snapshot of one of humanity’s best traits, generosity. This generosity has stretched from individuals and governments from around the globe to their fellow man in Delmas, Carrefour, Petionville, and Leogane when literally “things fall apart”. If one positive thing can be said about this hellish experience it is that the human spirit not only exists but it also binds each of us to another.
With that said, I leave you with a Haitian proverb that epitomizes the teamwork that Haitians and members of the international community are engaged in and one of the core messages that we at the Regional Center promote in building healthy communities:
“Men anpil, chay pa lou” or “Many hands make the load light.”
I will write about my recent work-trip in Haiti in a later blog.
We hosted a training on risk and protective factors on January 4. Stephanie Patton, the Director of the Southeast Regional Center for Healthy Communities, conducted the training. It was really well-received...Check out our training archives to find a link to the document!
I recently read Malcom Gladwell’s new book, Outliers: The Story of Success. I really enjoyed the book, especially the first half or so. The book takes a critical look into what makes people successful. In it, Gladwell argues that success is not just a result of ability and hard work, but that being at the right place, at the right time, and in the right environment are equally (if not more) important. Although the book explores success, I think that some of Gladwell’s conclusions have important implications for how we think about health.
Gladwell actually begins the book by telling the story of a town in Ohio where residents have really low rates of just about every disease you can think of. The widespread good health, however, was not because the town residents had healthier behaviors – they didn’t. The physicians who studied the town came to the conclusion that it was the social structure of the town that made everyone so healthy. This was a place where everyone really took care of each other. As Gladwell states,
“…they wouldn’t be able to understand why someone was healthy if all they did was think about an individual’s personal choices or actions in isolation. They had to look beyond the individual. They had to understand the culture he or she was part of, and who their friends and family were, and what town their families came from. They had to appreciate the idea that the values of the world we inhabit and the people we surround ourselves with have a profound effect on who we are.”
I love this example because it demonstrates that it takes the whole community to make the individuals in that community healthy. I also appreciate how Gladwell uses this to help us think beyond the individual when we think about health. Although he doesn’t focus on health specifically throughout the rest of the book, Gladwell provides many concrete examples of how the environment affects outcomes. It’s worth a read - if you are interested, we’ve added it to our library collection.
I have been working with a collaborative called SAFE MA (Supporting an Alcohol Free Environment in Massachusetts) since I started working at the Regional Center about 3 years ago. The group is spearheading community efforts and legislation to have alcohol advertisements taken off the MBTA system. In recent decades, we’ve learned a lot about how our environment affects our health. Especially significant to those working in substance abuse prevention, we’ve learned that young people are put at higher risk for underage drinking when they are exposed to alcohol advertisements that promote drinking as desirable and the norm. Recently, a professor at the Boston University School of Public Health co-authored an article on a study of the extent of alcohol advertising on the T. The following is an article I wrote for two local newspapers describing this research - enjoy. And let us know if you want to join the effort!
Boston University Study Assesses Exposure to Alcohol Advertising on the MBTA
Recently, many people saw the disturbing image of a woman falling in front of an on-coming MBTA train. She was allegedly intoxicated and narrowly escaped being hit. There’s a lesser known risk but a related risk to riding the MBTA: that of the exposure to alcohol advertisements. Although they may seem harmless, colorful alcohol advertisements can be especially damaging to our youth. Extensive research tells us that youth exposure to alcohol advertising and messages result in an increase in youth alcohol consumption. This is significant as approximately 5000 people die annually as a result of underage drinking. A recently released study from Boston University assesses the extent of youth and adult exposure to alcohol advertisements on the MBTA. Since thousands of youth depend on the MBTA to get to school every day, the findings are relevant to the health and wellbeing of our young people.
Dr. Michael Siegel, Professor in the Department of Community Health Sciences, co-authored the study on alcohol advertisements titled “Alcohol Advertising on Boston’s Massachusetts Bay’s Transportation System: An Assessment of Youths’ and Adults’ Exposure.” The study, released in November in the American Journal of Public Health is believed to be the first study to quantify youth and adult exposure to alcohol advertisements on public transportation. The findings showed that alcohol advertisements on the MBTA reach the equivalent of approximately half of all transit Boston Public School students aged 11-18 every day. Even through the MBTA is Massachusetts public property, alcohol advertisers are using it to achieve the equivalent exposure of five super bowl ads every day. We know that when young people are exposed to alcohol advertisements, they drink more and drink to excess. This is why most major cities have banned alcohol advertisements on public transportation. One recent study cited New York and Boston as the worst offenders for failing to protect youth from alcohol advertising on public transportation.
Massachusetts ranks in the top 10 states in the country for rates of underage drinking. We cannot expect young people to turn away from the messages that surround them on our public property. When we as a state spend millions of dollars trying to reduce underage drinking, it is imprudent to at the same time be promoting the very industry that is sending misleading messages about alcohol to our youth. A state-wide collaborative, SAFE-MA (Supporting an Alcohol Ad. Free Environment in Massachusetts) supports House Bill 1113, which proposes banning alcohol advertisements on all state-owned property. The bill was sponsored by Representative Martin Walsh, and is currently in the Joint Committee on State Administration and Regulatory Affairs.
Most major cities have banned alcohol advertisements, and continued to be financially viable after the transition to other forms of advertising which now fill the space once used by alcohol advertisements. Massachusetts can and should do the same. It’s time for the MBTA to put the brakes on alcohol advertisements – please join us in supporting House Bill 1113.
I recently read an article called “Six of our Board members are in Prison” http://www.blueavocado.org/node/392 that interviews members of the board of an organization called Justice Now www.justicenow.org. Not only does the article explore Justice Now’s success in overcoming logistical barriers (like prison) to keep its meetings running, keep communication lines open and keep members engaged, but it also exemplifies the best of cultural competence and relevance. We often talk about how important it is to involve the people that we hope to serve, and to involve them in meaningful ways. We try to actively involve youth in the leadership and decision-making of youth coalitions, involve those who are using substances in overdose prevention efforts and involve Brazilian community members in the design of programs that target the Brazilian population. All too often though, the challenges of meeting times, translation equipment, and creating safe spaces compound the problems of time and resources to mean that only service providers and academicians end up in the meetings, having the conversations and making the decisions within social services. Even focus groups and surveys with target populations aren’t the same as being part of the ongoing leadership of a group. Justice Now’s success helps remind me once again that involving the right people takes a lot of planning, involves a lot of time, and is worth every bit of effort that goes into it.
By Sarah Stewart... Welcome to the Regional Center’s food blog! Those of you out there who know the RCHC staff know that we LOVE food of all sorts. We also have a tradition of sharing lunch together once per week, coinciding with staff meeting days. We all take turns preparing food for each other. Luckily, we all cook pretty well. :) I’d be lying if I said that all the food we eat at our staff lunches is healthy. There are times when we eat things like cookies or ice cream. But much of the time, the food we eat is really good for you, AND it’s tasty – a great combination. So we thought we’d share our lunches, and the recipes, on this blog. We hope you enjoy it! We’d also love to hear your comments and suggestions, so feel free to send us an email or give us a call.
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Entry #1 –Orzo Super Salad, 7/28/09