January 2025 Newsletter

Pat White Celebration of Life

On January 7th, WV Health Right had the immense honor of hosting a Celebration of Life for Pat White, our former CEO and beloved friend. Her visionary leadership and tireless dedication laid the foundation for the success and growth of our organization, always advancing our mission of healthcare access for all. Thank you to all who attended and celebrated Pat’s commitment to compassion and care for this community! 

If you weren’t able to attend and you’d like to watch the service, you can stream it on YouTube here.

You can join us in honoring Pat’s legacy by supporting WV Health Right. To make a contribution, click here and include “Pat White” in the Honor & Memorial field.

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National Pharmacist Day

January 12th was National Pharmacist Day, and we want to take a moment to shout out our on-site full-time pharmacist, Jack Whitley; as well our per diem pharmacists, Sharon Rubin and Nancy Stanton, for all of their hard work! Thanks so much Jack, Sharon, and Nancy for your commitment to healthcare!

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Prepped to Serve Appalachia

Applications are now open for Prepped to Serve Appalachia’s 3rd Cohort! If you haven’t heard about the program, it trains 10 motivated West Virginians per quarter (40/year) to become front-of-house or food prep ready after completing a 3-month accelerated training program with James Beard award-winning Chef Paul Smith at West Virginia Health Right. Our second cohort began classes on January 7th, and we’re thrilled to welcome new applicants to consider participating in this once-in-a-lifetime opportunity!

You can learn more about Prepped to Serve Appalachia here and apply to the program here—Cohort 3 will begin classes in early April.

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Recipe of the Month Zuppa Toscana (Tuscany Soup)

Ingredients

• 1 Bay Leaf
• Olive Oil Spray
• 2 oz. Pork or Chicken Italian Sausage
• 1–2 Leaves of Kale (Raw)
• 1 tbsp. Minced Garlic
• 1/4 tsp. Garlic/Onion Powder
• 1/4 Onion Minced
• 2 cups Chicken Broth
• 1 cup Water
• 2–3 Mini Potatoes
• 1 cup Low-Fat Milk
• 1 tsp. Cornstarch
• 1 tbsp. Shredded Parmesan
• Salt and Pepper to Taste
• 1/8 tsp. Mrs. Dash
• Crushed Red Pepper (Optional)

Directions

1. In a medium pot, very lightly brown meat in oil on medium heat. (5)
2. Add garlic and onions, cook until soft.
3. Turn up heat (5–6), add cornstarch, and mix quickly (about 1 min.).
4. Add bay leaf, seasonings, water, chicken stock, and milk.
5. Bring to a simmer and add potatoes.
6. Continue to simmer stirring occasionally until potatoes are soft.
7. Remove the bay leaf.
8. Add kale and parmesan and cook for 3–4 minutes.
9. (Add more kale as needed when reheating.) Season more as needed.

Vegetarian Option

Beyond Italian Sausage/Vegetable Broth

Nutrition

Calories: 359 | Carbs: 18g | Fat: 21g | Protein: 20g

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Dance Classes at our CommUNITY Wellness Center

Bust a move with us in one of our dance classes at the CommUNITY Wellness Center this year! From African Dance to Hip Hop and beyond, dancing is a great way to stay fit and have fun, too! All are welcome, regardless of experience level. Visit our Health Education page to stay up to date on all that we offer. 

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