November events are reflected in the December newsletter.
Message from the CEO
Clarkson Regional Health Services - Nov. 29
What a great site visit! Thank you to Tatiana for putting it together, and to everyone who presented and helped prepare for the day. Our new friends from Omaha may end up being great partners in the future as they explore transforming their organization to be a public health institute.
Health on the Plains Episode 3 - Building Partnerships for Better Health with Dan Duling
On Episode 3, host Wyatt Beckman takes listeners to Pittsburg, Kansas, where he talks with Dan Duling, Vice President of Community Partnerships for Community Health Center of Southeast Kansas. Dan shares his journey from educator to health care leadership. He discusses the challenges and opportunities in rural Kansas to grow a health center that meets the needs of its patients and leverages community partnerships to support the whole person – with behavioral health services, food and nutrition and transportation. Listen as a podcast or watch as a webcast: https://www.khi.org/podcast.
Also check out episode 4!
The Time for Change is Now: Public Health’s Burnout Battle
“Burnout is a slow, insidious experience. Burnout is not afraid of playing the long game. To prevent burnout, we need to play a long game, too.”
― Sally Clarke, Protect Your Spark: How to Prevent Burnout and Live Authentically
To safeguard and enhance the health of the public, public health leaders need to cultivate a thriving, dynamic workforce deeply connected to their roles and purpose. At the heart of a high-performing team lies employee engagement — a multidimensional concept encompassing organizational commitment, job satisfaction, alignment with the entity’s mission, and vigor within their professional roles. But how can public health professionals be fully engaged in their work when they are also burning out from the COVID-19 pandemic and other continuing public health crises? In this post, we explore how burnout has affected the public health workforce. Read more: https://www.khi.org/articles/the-time-for-change-is-now-public-healths-burnout-battle/.
Public Health Infrastructure Grant Region 7 Hub Convening - Nov. 8 (NPHI TA Hub)
KHI held a convening of health departments funded by the Public Health Infrastructure Grant (PHIG) Program that included 42 representatives from health departments, technical assistance providers and national partners like PHAB, the Association of State and Territorial Health Officials (ASTHO), and the National Network of Public Health Institutes (NNPHI). The health departments included:
Iowa Department of Health and Human Services
Nebraska Department of Health and Human Services
Missouri Department of Health and Senior Services
Kansas Department of Health and Environment
Kansas City, Missouri, Health Department
The convening focused on providing an opportunity for health departments to discuss their plans for the PHIG program and discuss their technical assistance needs. The convening ended with a visioning session for the Region 7 Innovation Hub. KHI received high marks from the health department participants who viewed it as a positive and invigorating event.
Person-Centered Care and Aging in Place in Rural Kansas -
In Person: 23 - Virtual: 99
KHI presented discussions on Nov. 2, about how person-centered approaches can advance healthy aging in rural and frontier communities. The event included two engaging panel discussions focusing on the unique needs of older adults who wish to age in place within rural communities.
The first panel, which featured leaders from state government and organizations dedicated to serving older adults, explored how the current implementation of a person-centered approach can address challenges related to healthy aging in rural communities. The second panel featured leaders in aging and policymakers engaged in a discussion sharing their thoughts as well as insights on future opportunities.
PHIG Partners Meeting in New Orleans, Louisiana
In the latest exciting update for the Public Health Infrastructure Grant (PHIG) Program, Ithar and Kevin represented our team at the PHIG (Public Health Infrastructure Grant) Partners Meeting hosted by the National Network of Public Health Institutes (NNPHI) in New Orleans. This event took place from Nov. 28 to 30 and gathered representatives from all Innovation Hubs funded through the PHIG Program on the first day. The second and third day included all the hubs and additional partners such as the CDC, PHAB, ASTHO, and several other partners. Held in the stimulating and creative environment of the New Orleans Children's Museum, attendees were not just participants, but active contributors to the program's vision. The unique venue choice was symbolic, urging everyone to embrace qualities often associated with children – curiosity, energy, and imagination – in their approach to this public health program. This perspective is vital for fostering groundbreaking ideas and solutions in our ongoing efforts to enhance public health infrastructure. Year 1 was described as busy, yet it was marked by successful collaboration in developing processes and procedures for responding to requests, while also identifying areas for potential improvement. Moving into YEAR 2, the objectives are ambitious and clear-cut: launching proactive technical assistance, enhancing strategic approaches, strengthening partnerships, focusing on continuous quality improvement and evaluation. Sustainability and strategic communication remain an important part of the program.
APHA Conference - Nov. 12-15 - Atlanta
The APHA conference in Atlanta offered innovative and exciting opportunities to help staff engage with public health experts, collaborate with other advocates, and grow professionally. This year's theme was "Creating the Healthiest Nation: Overcoming Social and Ethical Challenges." Samiyah and Cynthia are showcasing poster presentations about what we learned in research focusing on holistic care coordination and the behavioral health workforce with Kansas partners.
KHI November Breakfast - Nov. 1
Thank you, Cynthia and Nancy, for preparing breakfast.
Best Wishes to Valentina and Baby
December Staff Spotlight - Nancy Ruf, Director of Administration
What has been your favorite project?
I like what I do. I majored in accounting and then quickly moved into federal contract administration. That allowed me to still have my hands in accounting, but also work with almost everyone in the company. I also have an entrepreneurial mind and love to do organizational development so my current role as Director of Administration has been my most fulfilling one.
What is the best career lesson you’ve learned so far?
If you seek to help your boss, you will succeed. As they move up, so will you!
What do you do when you are not working?
I have always worked a lot with my career, but in my younger days, I played co-ed slow-pitch softball. I can also be a little bit of a hermit and like to stay in and watch TV. I am starting to get into crafting so we will see what I come up with soon as I’ve been buying my materials to do some crafting over the holidays.
Where’s your favorite place in the world?
My favorite place isn’t a place, but it’s being around my family and friends, wherever that may be. I haven’t traveled a lot and have never been to Europe or most anywhere. I have been on a couple of cruises and to Mexico. I’d love to get an RV and travel across the U.S. with my family and dog.
If you could have any superpower, what would it be?
I wouldn’t want a superpower. All of them would come with both a plus and a minus, and sometimes ignorance is bliss.
What is one food that you cannot resist?
I used to say fettucine alfredo, but I think I would now way thin-crust cheese pizza from a pizza oven. I do like my red hots and hot tamale candy though. 😊
Family photo Evening by the campfire Building a light saber at Disney
Coffee with family Rufus All the family
Meals on Wheels
KHI volunteers are needed to deliver Meals on Wheels on the third and fourth Wednesdays of each month. Pick-up begins at 11 a.m., at 1112 SW Sixth Ave. Go to the back of the building to pick up the coolers. The number of recipients varies but the bulk of deliveries are made in under an hour.
Did You Know: For each hour of personal time you spend on community volunteer service, KHI will allocate, on an hour-for-hour basis, up to a maximum of eight hours per six-month period to community volunteer service. Use of volunteer time must be approved by your supervisor in advance in the same way that other leave requests are processed.
Cynthia's Cooking Corner
Crockpot Pot Roast
Ingredients
3 lb. Chuck Roast
1 can diced tomatoes
2 yellow onions
1 package Lipton onion soup
Beef stock
Bag of small potatoes
4 or 5 carrots
Celtic gray salt
For Gravy:
Cooking stock
1 or 2 T. of cornstarch
1 or 2 T. of cold water
For Horseradish:
2 spoonful’s of horseradish (Bubbies is the best)
3 spoonful’s of mayo
Dash of salt.
Instructions:
Salt and pepper the roast. Let the beef come to room temperature and absorb the salt (30 minutes – one hour).
Heat cast iron skillet to medium-high. Add high smoke point oil (like avocado oil). Sear both sides, about 5 minutes each.
Add everything to the crockpot. Add enough stock to cover. Add enough salt to start the cooking and season the potatoes.
Cook on high until it bubbles and reduce to low. Or, put on low and go to work. Check the broth for the right saltiness and add as needed at the end.
Blend the stock in a blender. On the stovetop, bring the stock to a boil. Make a slurry of cornstarch and cold water (couple of tablespoons of each) to add slowly to the broth to make gravy.
If you have a shopping list, a cast iron skillet, a crockpot and Celtic gray salt, you are guaranteed success. Your house will smell great! The whole family will enjoy.
If you do have leftover roast (you probably won’t), take the food processor and the “s” blade to make a meat salad. In the processor, add cubed roast beef, red onions, pickles, horseradish, pickle juice, mayo and a dash of salt. Blend until somewhere between a paste and small chunks. Think tuna salad, but out of roast beef. If I had to choose between the two, I would pick roast beef salad every time.
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