And COVID-19 was the culprit.Carlos, 51, barely survived the infection, caught while caring for patients in the very early stages of the pandemic in and around New York City. Svetlana, 42, fared better when she fell ill with coronavirus this fall. But the memories for each of confronting death, not only for themselves but for their patients and colleagues, fills their minds to this very day.This is the story of how this Fort Lee, N.J., couple survived as a family – and were helped by others – and how that narrative may serve to inspire us today.Carlos Sanchez, DO, is a general practitioner with CityMD urgent care in New York City. He contracted COVID-19 in March 2020, after working 14- to 16-hour days during the outbreak’s first few weeks. He spent six days at home, sequestered in the family’s basement, until his symptoms worsened to the point that, barely able to walk, he drove himself to Hackensack University Medical Center. There, he spent another six days in COVID isolation, followed by another two weeks at home, where he suffered long-term residual effects including loss of smell and severe fatigue.His wife, Svetlana Zakharchenko, DO, emergency ultrasound director at the Hackensack’s Emergency Trauma Department, recalls at that time: “I had so many fears. I thought I was going to be a widow.”“I did feel like I was going to die at one point,” Carlos remembers. “I broke down on my third day at the hospital … of losing weight, with no appetite, just lying in bed. I suffered psychological effects from having no sleep, and then you see what’s going on around you … TV reports of so many dying.”Svetlana says she remains shaken, fearful, with nightmares, images of so much death – including that of a close ED colleague – in what she likens to PTSD – Post Traumatic Stress Disorder – on the battlefield.“As doctors, we felt very separate from the rest of the population. Most people were seeing COVID on the news, but we were seeing it face-to-face,” Svetlana says. And, with Carlos, she was living it at home. That’s when she found relief, along with her Emergency Department colleagues, in “Coping with COVID Talks,” a weekly support group run by Hackensack Meridian Health’s behavioral health team.The strategies Svetlana learned in those sessions — including the use of “mindfulness,” which stresses awareness of one’s present environment and emotions in order to avoid a downward spiral over past or future circumstances — have helped her manage COVID-related anxiety both at work and at home.Carlos says he has learned valuable life lessons from his experience: “I want to spend more time with family. I’m readjusting life’s priorities, making changes. Going to the park, simple pleasures. Afternoons with kids, instead of constantly working 12 to 15 hour shifts. Things like that. Give them a bath, brush their teeth, read them a story. Waking up in the morning on a weekend and making them pancakes.”Svetlana feels much the same, and again credits her ability to seek the counsel not only of “our behavioral health specialists at Hackensack but the common experiences and shared sentiments of my colleagues for enabling me, my husband and my family to battle through this horribly difficult period.” Svetlana Zakharchenko came to this country from Ukraine at the age of 14. Her husband, Carlos Sanchez, arrived from Peru when he was 16. Neither spoke a word of English.Yet each went on to earn medical degrees and to serve this country as emergency physicians.Neither ever imagined that this devotion to sick patients could threaten their lives. But it did. ×
Published on May 1, 2016 at 2:18 pm Contact Paul: [email protected] | @pschweds Facebook Twitter Google+ Gillon, who will receive his degree this month from CSU, will be immediately eligible.AdvertisementThis is placeholder textAs a Ram, Gillon averaged 13.2 points per game last season in an average of 31.7 minutes. He shot 38.3 percent on field goals and 33.3 percent on 3-pointers. The 6-foot, 168-pound Houston, Texas native began his collegiate career at Arkansas-Little Rock. After playing there his freshman season and averaging 10.6 points per game, Gillon transferred to Colorado State.Jordana Rubin | Web DesignerDue to NCAA transfer rules, Gillon had to sit out in 2013-14. In his first year playing at CSU, Gillon was named the Mountain West Sixth Man of the Year. In four seasons on the collegiate level, Gillon’s teams have never reached the NCAA Tournament. This past season, the Rams lost in the conference championship game to Fresno State by nine points.With fifth-year senior Michael Gbinije leaving SU, the Orange will have an opening at its point guard position. Syracuse returns point guard Frank Howard, who will be a sophomore next season, and brings in freshman guard Tyus Battle. Freshman wing Malachi Richardson declared for the NBA Draft but did not sign an agent so he still has the option to return to school for his sophomore season by May 25. Comments Related Stories Graphical breakdown of Syracuse basketball’s scholarship situationMalachi Richardson will enter NBA Draft but not sign with an agentSyracuse basketball transfer Chinonso Obokoh visiting St. Bonaventure and Rutgers, per sourceKaleb Joseph to transfer to Creighton Former Colorado State guard John Gillon will transfer to Syracuse, he announced in a tweet Sunday afternoon.
This week Donegal Daily’s Fitness columnist Emmet Rushe, owner and operator of Rushe Fitness, takes us through five easy ways to get more veggies in your diet! One of the biggest struggles that people can have when it comes to nutrition is vegetables. It surprises me every time that I hear an adult saying that ‘they don’t eat vegetables’.One reason that I am constantly surprised is that there is a huge variety of vegetables and it seems impossible that people could dislike each and every one of them.When you dig deeper into the issue, you will usually find that as a child, they were made to eat some sort of boiled to death vegetable and this was the root cause of the issue.When you dig even deeper, you usually find that they do eat vegetables, in the form of stir fry, curry etc., but not as a side dish to a main meal. The main issue then is not the vegetables, it is the God-awful, bland way that they were cooked and the fact that they were forced upon you as a child.Today I am going to help you out. I am going to give you a few different ways to cook vegetables that will not only add flavour to them, but will give you a new found respect for our Cruciferous friends.I first came across these ideas from Dr Mike Roussell, a nutritionist who works with A list athletes and actors in New York.Stuffed Italian Peppers – This recipe makes 4 large servings.Preheat oven to 350 degrees. Place a medium sized sauce pan over medium heat; add 1 TBSP of extra virgin olive oil and 12 ounces of 95% lean ground beef.With a spatula, break up the ground beef and cook until the beef is browned. Drain off excess fat and place the beef in a bowl.Return the pan to medium heat, add 2 TBSP of extra virgin olive oil and 2 minced cloves of garlic.Once garlic is tan (not burned), add 4 small courgettes (cut into small pieces) and one diced onion.Sauté until the onions become translucent. Add ground beef back to the frying pan, a 24 oz jar of pasta sauce, and 2 large handfuls of baby spinach.Turn heat to low and simmer for 10 minutes. While the sauce is simmering, slice the tops off the peppers and remove the core, seeds, and white membrane from inside all of the peppers.Place peppers in a 9×13 baking dish with ¼ inch water at the bottom of the pan.Fill each pepper with meat/vegetable sauce.Bake in the over for 30 minutes.Spoon 1 TBSP of cheese onto each pepper; bake for another 10 minutes.Serve and enjoy.Sautéed Spicy Cabbage Place 1 TBSP toasted sesame seed oil in a frying pan with 2 cloves of minced garlic over medium heat.Let the oil warm and the garlic cook until the garlic begins to tan.Add 4 cups of shredded green cabbage and 1-2 tsp of Sriracha sauce (Thai garlic chili sauce).Stirring often, cook until cabbage softens and becomes translucent.Serve and enjoy.Roasted Brussels Sprouts Preheat oven to 425 degrees.Cut 10-15 Brussels sprouts in half and toss in a bowl with a TBSP of balsamic vinegar.Arrange sprouts on a baking sheet with the cut side down.Season with salt, pepper, and bake for 20 minutes.Serve and enjoy.Rosemary Roasted TurnipsRoasted turnips are a great lower carbohydrate substitute for roasted potatoes either by themselves or in a dish such as pot roast.Preheat the oven to 450 degrees.Peel and cube 4-5 tennis ball sized turnips.Toss in extra virgin olive oil, salt, pepper, and fresh minced rosemary and thyme (dried herbs also work but the fresh provide a much better flavor).Roast in a baking dish for 25 minutes stirring halfway through cooking.Serve and enjoy.Ginger Soy Marinated Grilled CourgetteCut 2-3 medium sized Courgettes into 2-3 inch strips (approximately the size of steak fries).Toss in a bowl or large Ziploc bag with soy sauce, powdered ginger, and black pepper (time permitting marinate in the refrigerator for several hours before cooking).Cook Courgette strips on grill for 7-10 minutes until softened or place the Courgette strips on a baking dish and bake for 7-10 minutes.Serve and enjoy.There you have it. 5 ways to make eating vegetables more enjoyable, by having a little imagination and adding some flavour and different cooking techniques.#TrainSmartIf you have any other questions or concerns you would like me to cover, please message me on Facebook or if you prefer to find out a bit more about me and what I offer you can find out more at my websiteDD Fitness: 5 ways to eat more vegetables was last modified: October 30th, 2016 by Emmet RusheShare this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window)