Dine at Zesta Cucina, Westside Pizza and help Yakima Valley kids!

Students from area high schools will be taking over as servers at Zesta Cucina and Westside Pizza as they compete for titles in this year’s YouthWorks Pageants, waiting tables to raise awareness and money for children’s health-care needs in our community at Virginia Mason Memorial and Children’s Village. Zesta Cucina and Westide Pizza will donate a portion of each evening’s proceeds to help the students raise funds.

The schedule for the restaurant take-overs is:

Jan. 8 and 9: Mr. West Valley at Westside Pizza, 5- 8 p.m.
Feb. 9: Mr. West Valley at Zesta Cucina, 5-8 p.m.
Feb. 16: Mr. Ike at Zesta Cucina, 5-8 p.m.

Zesta Cucina is in Glenwood Square at 5110 W. Tieton Drive, and Westside Pizza is located at 140 S. 72nd Ave.

Since the YouthWorks Pageants began in 2001, more than $1 million has been raised for the Children’s Health Care Fund at Virginia Mason Memorial!

Memorial committed to purchase of safer products…

Here at Virginia Mason Memorial we are committed to increase purchases of safe and healthier products for healthier staff, patients, community and world.


Many products used in pediatric care still contain chemicals of concern, according to a new analysis of chemicals in over 250 products commonly found in pediatric patient rooms.

Clean Production Action’s analysis found 45 percent of the products evaluated contained one or more chemicals of high concern to human health and the environment, even though some suppliers sold comparable products without hazardous chemicals, demonstrating the availability of safer alternatives.

Learn more »

Holiday Streakin’

Mai Hoang popped over to `Ohana Mammography Center to see how the teams there were doing in her annual Holiday Streakin’ Fitness Challenge.

The opportunity to be fit is everywhere! The folks at `Ohana use their conference room for quick exercise breaks during the day.

Watch Mai and crew do some squats. And don’t miss a short workout with a weighed hula hoop. It’s harder than it looks!



Yakima doctor gives birth; 14 hours later delivers her patient’s twins

Photo: Dr. Hilary Conway holds her new daughter, Verna Mai

Dr. Hilary Conway woke up early Wednesday, Dec. 13, to feed her newborn daughter, Verna Mai, from her bed at Virginia Mason Memorial hospital.

Then she checked her phone. There was a text. One of the doctor’s patients wrote to say that her water broke and she was on her way in deliver twins. Early. Also at Virginia Mason Memorial hospital.

So what did Dr. Hilary Conway do? She got out of bed at 3 a.m., put on a pair of scrubs and went to find her patient. A mere 14 hours after giving birth.

“I walked out into the hallway and asked if she was here, and they said, ‘She’s right next door.’ I thought to myself, ‘I got this.’ ”

Dr. Conway and Katie Moss headed to the operating room, and twins Luke and Soren were born at 4:50 a.m. and 5:38 a.m.

“I would have been really sad to have missed this baby,” said Dr. Conway, an OB/GYN with Yakima Valley Farm Workers Clinic. “It was a magical thing that she was here and right next to me.” Her family, with husband Dr. Joel Pearson, is now four with new daughter Verna Mai and son Thor, 22 months.

“Dr. Conway and I became really close,” said patient Katie. “She helped us become pregnant, so it’s very personal.” The Moss family, with Katie and her husband, Daniel, have become five with son Gabriel, 4, and the twins.

“We’re really excited they’re here before Christmas!” said Katie.

Photo: Dr. Hilary Conway holds her new daughter, Verna Mai

Charred butternut squash enchiladas with black beans and kale, blue corn tortillas, and roasted poblano cashew cream

Charred butternut squash enchiladas with black beans and kale, blue corn tortillas, and roasted poblano cashew cream











Jason B. Patel

Clinician sponsor
Dr. Yami Cazorla-Lancaster




Why did you choose these ingredients?
We wanted to make sure we highlighted local, sustainable ingredients grown on our Virginia Mason Memorial’s onsite cafe garden and supplement additional ingredients from our lower valley’s Imperial’s Garden, a family-owned-and-operated produce company in Wapato, Wash. With the fall harvest of our butternut squash and baby kale, we wanted to make an authentic Mexican dish that showcases our diverse community.

Where did you get your ingredients?
We grew the butternut squash and baby kale in our onsite garden, and the peppers came from a local farm in our valley.
What is the best thing about your job?
What I Like most about my job is the variety of hats I get to wear throughout the day. Managing a department of over 50 people, I am always running around trying to help where I am needed. No two days are ever the same and I enjoy being kept on my toes. Dr. Yami and I have worked together on plant-based menu ideas for the café, Early Learning Center, physician catering events, and other hospital-sponsored events. She is the best!

Watch Chef Jason Patel and Dr. Yami Cazorla-Lancaster discuss bringing their culinary and clinical skills to the table, collaborating to create mouthwatering plant-based recipes. https://www.facebook.com/veggiefitkids/videos/1594524650611830/


Did you know?
Serving plant-based meals that do not include animal products can help reduce antibiotic use and reduce your environmental footprint. However, medically important antibiotics are sometimes used as pesticides in conventional fruit production, especially apples, pears, and oranges. Buying certified organic produce will ensure antibiotics were not used. Learn more about antibiotic use in agriculture >>