by Steve Sandstrom On an early Monday morning in March 2018, James Waymack, MD, was on his way to work at Taylorville Memorial Hospital. Waymack is the director of the emergency medicine residency program within SIU’s Department of Emergency Medicine, and on Mondays he accompanies a team of residents on a rural service rotation to a hospital 30 minutes east of Springfield. Nearing his exit, he was suddenly passed by three ambulances. Approaching the hospital, he found the parking lot teeming with police vehicles. Inside, emergency medicine director Rich Jeisy, MD, Waymack’s former SIU School
SPRINGFIELD, IL – Dana Crosby, MD, MPH, has been named chair of the Department of Otolaryngology-Head and Neck Surgery at Southern Illinois University School of Medicine. She is also the director of rhinology and endoscopic skull base surgery, director of otolaryngic allergy and is also the otolaryngology residency program director. The department provides care focused on ears, nose and throat (ENT), with eight subspecialty/fellowship-trained ENT surgeons offering specialized treatments for patients. Crosby now hopes to expand specialty offerings to make SIU Medicine the destination for all
Andrzej Bartke, PhD, Professor and Director of Geriatric Medicine Krishna Rao, MD, PhD, Associate Professor of Internal Medicine Randolph Elble, PhD, Associate Professor of Pharmacology Ricardo Loret de Mola, MD, Professor and Chairman of Obstetrics and Gynecology Rong Yuan, MD, PhD, Associate Professor, Internal Medicine Kevin Hascup, PhD, Assistant Professor, Neurology Aida Adlimoghaddam, PhD, CRQM, Research Assistant Professor, Neurology
Order delicious doughnuts for the office! The Civil Service Council is selling Krispy Kreme doughnuts through October 30th to raise money for educational scholarships and other employee initiatives. Five tasty varieties are available at $10 or $12 per dozen. ORIGINAL GLAZED - $10/dozen CHOCOLATE ICED - $12/dozen LEMON FILLED - $12/dozen RASPBERRY FILLED - $12/dozen KREME FILLED - $12/dozen One variety per dozen. $10 gift certificates are also available. Place an order using the form at this link . Print, complete and mail it with your payment. Delivery on November 14 th between 8-8:30 a.m. to
801 N. Rutledge - half-circle drive near courtyard and across from Memorial's Emergency Room Date/Time Truck Menu Forms of Payment Entertainment Simmons Cancer Institute Date/Time Truck Menu Forms of Payment Entertainment November 15 Twyford's BBQ 201 E. Madison - visitor parking outside main entrance Date/Time Truck Menu Forms of Payment Entertainment Thursday, October 24 Gyros Stop Menu Cash and credit cards
The Civil Service Council is holding a sign painting event for employees. This is your chance to spend an evening having fun with your fellow employees and come home with a handmade piece of artwork. Don't worry, you won't need to be an artist to enjoy the evening! This type of event is equally fun for the artistically-inclined among us as well as those of us who struggle with stick figures. Thursday, June 13, 2019, from 6-9 p.m. Arlington's event room (2nd floor), 210 Broadway, Springfield A cash bar will be available You won't be able to order food in the event room, but you can enjoy a
A new collaboration between the Lincoln Land Community College Culinary Institute and Southern Illinois University School of Medicine aims to blend the art of food and cooking with the science of medicine. “Nourish: Culinary Medicine” is a series of classes that aims to educate health care professionals and learners on ways to eat better and promote healthier diets to others. Sessions are held in the culinary labs of the LLCC Workforce Careers Center, located on the LLCC main campus, 5250 Shepherd Rd.: Wine & Chocolate - March 21 (5:30-8:30 pm) Mediterranean Diet - April 11 (5:30-8:30 pm)
Due to a nationwide internet outage, this event is rescheduled for Tuesday, December 12, 2021, 7:00 - 8:30 pm. We apologize for the inconvenience. If you previously registered you do not need to register again. Please join your fellow SIU Alumni for an evening of conversation and food! You can cook along or simply hang out. Our menu will include a delicious casserole featuring a base of polenta layered with cheese, mushrooms, spinach, and sausage and topped with soft yolked eggs. The beauty of this recipe is that any grain can be used as a base, and any combination of vegetables and proteins
