It's spring in Montana! We're excited to jump into the season with fun events, new care providers, and a celebration of our Emergency Medical Services providers. You can also find out more information about our recent affiliation with Kalispell Regional Healthcare below.
Let us know what you'd like to see more of in the newsletter and feel free to send any feedback you have to communityrelations@nvhosp.org.
North Valley Hospital and Kalispell Regional Healthcare Affiliation News
North Valley Hospital and Kalispell Regional Healthcare have finalized an affiliation agreement that focuses on coordinated care for the communities we serve.
Walk MS Kalispell will be on Saturday, May 22, 2016. This charity walk will raise money for multiple sclerosis research and resources to help those affected by the disease.
You can click here for more information, or contact the Event Manager, Danielle O'Shea via email: danielle.oshea@nmss.org or phone: (406) 373-7495.
Wings of Hope is a celebration event on June 5th from 1-3pm at Depot Park in Whitefish for National Cancer Survivor’s Day. Flathead Cancer Aid Services will coordinate the release of hundreds of butterflies for the
event.
The American Cancer Society Relay For Life movement is the world's largest and most impactful fundraising event to end cancer. Join Flathead Valley Relay for Life on June 17, 2016 from 6:00pm-6:00am at Flathead County Fairgrounds.
Learn more about Flathead Valley Relay for Life here.
North Valley Hospital Welcomes New Providers
Michael Edwards, LCPC, LAC, is a licensed clinical professional counselor and a licensed addiction counselor. Now clients can access addiction counseling, psychiatric medicine & clinical therapy all under one roof at North Valley Behavioral Health.
Michael Edwards completed his education at the University of New Hampshire.
Find out more information, including contact information for Michael Edwards HERE.
Dr. Phillip Jaffe, MD is a Gastroenterologist with Kalispell Gastroenterology. He received his medical education from the Albert Einstein College of Medicine, Bronx, NY and served a fellowship at the University of Arizona Health Sciences Center — Gastroenterology. He is board certified by the American Board of Internal Medicine for Internal Medicine and Gastroenterology.
For contact information for Dr. Jaffe, click HERE.
Dr. Geraldine Sheu, MD, is a Urologist with Flathead Urology. She earned her medical degree from the University of Texas Southwestern Medical School in Dallas, TX and completed training in urologic surgery at Emory University in Atlanta, Georgia, with a focus on traditional open and endoscopic surgery. She also trained at Baylor College of Medicine in Houston, Texas, with an expanded concentration on daVinci robotic and laparoscopic surgery.
For more information or to contact Dr. Sheu, click HERE.
Dr. Nicholas Costrini, MD is a Gastroenterologist with Kalispell Gastroenterology and is board certified in internal medicine and gastroenterology. He earned his PhD in physiology from Marquette University in Milwaukee, Wisconsin, then completed medical school at The Medical College of Wisconsin. He did his internship at Barnes Hospital in St. Louis, Missouri, through the Washington University School of Medicine.
To read more about Dr. Costrini and for contact information, please click HERE.
Dr. Tony Lloyd, MD has joined the team of hospitalists who oversee inpatient care at NVH. Dr. Lloyd received his medical degree from Loma Linda University in California and is board certified in family medicine.
North Valley Hospital Foundation Accepted for
Great Fish Challenge
North Valley Hospital Foundation has been accepted as a participant for the 2016 Great Fish Challenge. The campaign starts July 12, 2016 and runs through September 16, 2016.
North Valley Hospital Gift Shop Seeking Volunteers
Please call: (406) 863-3585
Would you like to help North Valley hospital and get a free, delicious lunch? We have an immediate need for volunteers to work in the gift shop for various 2-4 hour shifts!
We'll train you on the easy to use computerized cash register. Volunteers are required to get a seasonal flu shot (provided at no cost), and we'll conduct a reference and background check.
You'll meet friendly people and enjoy a free meal in the Valley Cafe before or after your shift.
For more information please contact the Volunteer Services Coordinator at (406) 863-3585.
If you think you or someone close to you might be affected by mental health issues, please click on the links above to take the first step toward quality of life improvement.
To learn more about Mental Health Awareness Month, click HERE.
EMS Week is May 15-21
Thank you to all of our Emergency Medical Services providers in the Flathead Valley!
Strawberry, Almond, and Pea Salad
Just about three or four main ingredients can make a smashing result in this sweet and crunchy spring salad. Makes four servings.
INGREDIENTS:
•1/2 cup Marcona almonds
•2 tablespoons white wine vinegar
•2 teaspoons whole grain mustard
•1 teaspoon poppy seeds
•1 teaspoon sugar
•1/4 cup vegetable oil
•Kosher salt, freshly ground pepper
•1 cup shelled fresh peas (from about 1 lb. pods) or frozen peas, thawed
•3 cups baby arugula or watercress, thick stems trimmed
•8 ounces fresh strawberries, hulled, halved or quartered if large (about 2 cups)
•1 cup pea tendrils
•1 ounce Parmesan, shaved
•Ingredient info: Marcona almonds are available at natural foods and specialty foods stores. Pea tendrils, also called pea shoots, can be found at Asian markets, farmers' markets, and natural foods stores.
PREPARATION:
1. Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet and toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool.
2. Whisk vinegar, mustard, poppy seeds, and sugar in a large bowl. Whisk in oil; season with salt and pepper.
3. Cook peas in a large saucepan of boiling salted water until bright green and tender, about 5 minutes for fresh peas, or 2 minutes for frozen. Drain; transfer to a colander set in a bowl of ice water. Drain.
4. Add arugula, strawberries, pea tendrils, peas, and almonds to vinaigrette; toss to coat. Top with Parmesan.
