Volunteer Spotlight: Dr. Bob Bilbro, Cardiology

Dr. Bob Bilbro has retired -- for a second time -- from cardiology. This time, he retires after 10 years of volunteer service at Alliance Medical Ministry.

During his tenure at AMM, Dr. Bilbro volunteered twice monthly, seeing patients diagnosed with a variety of cardiac conditions, and following those who needed ongoing monitoring of heart disease. Dr. Bilbro would interpret EKGs for AMM providers, and would come to AMM to be with patients while they were having a stress echo performed.

“Dr. Bilbro is a loving, giving, gentle soul, who built strong relationships with our patients," says Kim Conklin, AMM Nurse Manager. "He was always reassuring and attentive, offering the best care to all. We have been incredibly fortunate to have a decade of Dr. Bilbro's time and expertise!"

Thank you for your service, Dr. Bilbro!

March 2018 Wellness Update

Cooking Matters @ Alliance: Session 1 Graduation & Potluck

The winter Cooking Matters @ Alliance class has concluded, with six patients graduating from the six-week course. This was an exciting session of Cooking Matters for Alliance, as we taught the class entirely in Spanish. We were able to dive deeper into nutritional topics, and stay culturally relevant with recipes and discussions around food.  

At the Cooking Matters potluck dinner, 11 patients (including the most recent graduates and Cooking Matters alumni) joined together, bringing their favorite healthy meals.  We love watching this cooking community grow!

Seed to Supper Garden Education

Although the early March snow pushed us back a week, we're off to a great start with this Spring's Seed to Supper class, offered to Alliance patients and community members alike in partnership with Inter-Faith Food Shuttle.  Each week, students address different topics, meeting first for a group discussion indoors, and then heading outside for garden work.

Week 1: Where will you put your garden?  How do you prepare the soil?  What is the nutrient make-up of your soil?

Week 2: Let's plan your garden!  Together, we will map out the students' at-home gardens or the boxes they will adopt in the Alliance Community Garden.

We're also adding in more of the "Supper" this year and are thrilled to have North Carolina State University Nutrition student Hailey Bramley providing a cooking demonstration and nutrition lesson each week.  Click below for the recipes!

Veggie Pinwheels

Black-Eyed Pea & Corn Salad

March 2018 Garden Update

It's been a typical North Carolina spring with temperatures all over the map -- 70s one day, snow the next.  We've been protecting our spring vegetables with row cover, and our cabbages, collards, and lettuces are coming right along. Patient-favorite swiss chard was planted early in March.

As always, rely on regular garden volunteers to help our garden grow.  Thank you to from the Raleigh Fellows Program through Church of the Apostles for pulling late winter weeds and prepared beds for Spring and Summer plantings!

Big changes are happening in the Alliance Community Garden! 

Our new walking path was laid this month, an inviting 350 foot pathway that connects the Donald Ross Drive sidewalk to the clinic.  The walkway was made possible by the Triangle Community Foundation, which generously awarded Alliance with an Environmental Conservation grant in 2017!  The walking path frames the Alliance Community Garden, inviting patients, staff, and volunteers into and around the garden.  A special thank you as well to our friends at Four Seasons for helping plan and implement our idea for the walking path.

Celebrate the garden and healthy lifestyles with us:

• Plant and seed vegetables for summer
• Care for our spring vegetables
• Take part in garden planning and garden art projects
• Connect with other communities participating in our garden programs
• Pop-up Zumba and Yoga Classes
• One mile "Walk With a Doc"
• Food Truck @ 11 am

RSVP or inquire to Jesse Crouch, Garden Coordinator:  garden@alliancemedicalministry.org.

Join us for a Garden Workday -- individuals or groups welcomed.  Learn about organic gardening, composting, and the importance of honeybees.  No previous experience required.  Jesse Crouch, Garden Coordinator will provide instructions, tools, and oversight!

Sign up now!  Email Jesse Crouch: garden@alliancemedicalministry.org.

February 2018 Wellness Update

Exercise

Those who Zumba together, party together! 

We love seeing the connections and relationships that form between patients participating in our Wellness Program, including weekly Zumba classes taught by amazing volunteer Paula Grabill.

The Zumba class gathered for a Valentine's Day potluck meal. We're inspired to see the cross-cultural connections these men and women have made, forming a supportive community focused on health!

Cooking Matters @ Alliance

The winter session of Cooking Matters @ Alliance concluded with a meal challenge a la Chopped! 

The class divided into two teams, each given their choice of vegetables and a few staples and challenged to see which group could make the best dish. They jumped in without much discussion and prepared delicious meals!

Congratulations to team Juan, Hector, Maria, and Genoveva, preparing a delicious curry vegetable dish!

Vegetables with Curry Spiced Chickpeas

Serves: ~4  Prep Time: 10 min. Cook Time: 25 min.

Ingredients:

• 2 cans (15 oz.) no salt added garbanzo beans
• 1 medium tomato
• 2 sweet peppers (1 green, 1 red)
• 1 container (8 oz.) of mushrooms
• 1 medium onions
  • 1/2 tsp salt
• 1 Tbs olive oil
• 1 tsp ground black pepper
• 4 garlic cloves
• 2 tsp curry powder
• 1 tsp ground cumin
• 1 tsp thyme

Directions 

1. Dice all veggies and keep separate
2. Add olive oil, peppers and onions to a large pan and heat over medium heat 5-10 minutes, until tender. Add salt and pepper.
3. Add garbanzo beans and diced tomato to a small sauce pan over medium heat; cook 1-2 minutes until tomatoes soften. Add remaining spiced and minced garlic. Cook another 5 minutes
4. Add diced mushrooms to the peppers and onions and cook another 5 minutes.
5. Serve and enjoy!

February 2018 Garden Update

Punxsutawney Phil may have seen his shadow (six more weeks of winter!), but it's been feeling more and more like spring in the Alliance Community Garden: vibrant cherry blossoms, emerging lettuce seedlings and proud cabbage and collard transplants.

Major spring garden plans are underway, including a hoop house and a new walking path.  Check back with us in March for updates and final reports.

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Save the Date:  2018 Spring Garden Launch

Saturday, February 28th

9:30 am - 12 pm

Celebrate the garden and healthy lifestyles with us:

• Plant and seed vegetables for summer
• Care for our spring vegetables
• Take part in garden planning and garden art projects
• Connect with other communities participating in our garden programs
• Pop-up Zumba and Yoga Classes
• One mile "Walk With a Doc"
• Food Truck @ 11 am

RSVP or inquire to Jesse Crouch, Garden Coordinator:  garden@alliancemedicalministry.org.

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Join us for a Garden Workday -- individuals or groups welcomed.  Learn about organic gardening, composting, and the importance of honeybees.  No previous experience required.  Jesse Crouch, Garden Coordinator will provide instructions, tools, and oversight!

Sign up now!  Email Jesse Crouch: garden@alliancemedicalministry.org.

January 2018 Garden Update

It's been an exceptionally cold and snowy year so far, but the winter has offered stunning beauty and spring is already peeking through.

Our bees are collecting pollen for their new babies as we prepare the beds for lettuce, cabbages, and radishes .

The beautiful spinach planted in October by members of Edenton Street United Methodist Church Missional Community has flourished, despite the snow and 8 degree nights!  We're now harvesting these leafy greens and providing them to patients.

Planting begins this week, but the garden will be bursting before we know it. We’re so excited for this season!

Save the Date:  Spring Garden Launch

Saturday, April 28 |  9:30 AM - 12:00 PM | Alliance Community Garden | 101 Donald Ross Drive

RSVP or inquire to Jesse Crouch, Garden Coordinator:  garden@alliancemedicalministry.org.

Regular Garden Workdays: April - October 2018

Second Saturdays, 9:30 am - 12:00 pm |  Fourth Wednesdays, 5:30 pm - 7:00 pm

Help us provide fresh produce to patients!  Join us for a Garden Workday -- individuals or groups welcomed.  Learn about organic gardening, composting, and the importance of honeybees.  No previous experience required; Garden Coordinator will provide instructions and oversight!

RSVP preferred to Jesse Crouch:  garden@alliancemedicalministry.org.

January 2018 Wellness Update

We're excited for big year for Wellness in 2018.

We’re expanding almost all of our programs and bringing back the Million Step Challenge!

Offerings will include quarterly  Cooking Matters @ Alliance courses, two Seed to Supper courses, a new daytime mat yoga class, evening Zumba class, and our Spring Healthy Harvest CSA.

Already underway with our first Cooking Matters @ Alliance course, we’re blessed yet again with an amazing group of individuals.

So far this course we’ve prepared "Burrito Boats”, ditching the tortilla for a finely baked zucchini. 

This year we will focus our curriculum on offering low-carbohydrate/smaller portion options. Hoping this will give our patients more tools to manage and prevent diabetes.

Zucchini Boats

Yield: 8 “BOATS”  Prep time: 25 min   Cook time: 30 min   Total time: 55 min

Ingredients

• 4 large zucchini
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup cooked brown rice
• 1 bell pepper, cored and diced
• 1/2 red onion, diced
• 1/2 cup corn kernels
• 1 jalapeno (or poblano pepper), cored and diced
• 1 tablespoon + 1 teaspoon olive oil
• 1 packet of McCormick Taco seasoning
• 1 cup shredded cheddar/monterrey jack cheese

Directions

1. Preheat the oven to 400°F. Start by greasing a 9 x 13” casserole dish then set aside. Slice each zucchini in half lengthwise. Using a metal teaspoon, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish.
2. Warm the tablespoon of olive oil in a large skillet over medium heat.
3. Add the onion and the peppers and cook for 2-3 minutes.
4. Then add the rice, corn, and beans along with the salt and taco seasoning. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
5. Spoon the filling inside of each zucchini until they are all full. Sprinkle each one with cheese, arrange them in the dish and cover with foil. Bake in the oven for 25 minutes.
6. Allow them to cool for 5-10 minutes then serve and enjoy! Store leftovers in an airtight container for up to 3 days.