Today in Salem, the Governor signed Senate bill 172 into law. The legislation requires screening of all newborns in Oregon for critical congenital heart disease.
Joining Governor Kitzhaber at the formal bill signing are The Lahr Family from Grants Pass, March of Dimes staff, Pat Sheans from Legacy Health, Rep. Greenlick, Rep. Keny-Geyer and Rep. Hicks.
Our hearts are happy.
Posted in Birth Defects, Facts and Figures, In the News, March of Dimes, Our Partners | Tagged cchd, governor kitzhaber, heart defects, March of Dimes, Oregon, sb 172 | Leave a Comment »
We’re looking for our 2014 Official Chapter Ambassador(s)! Could that be you?
- a mission family who has a child born premature or with birth defects?
- passionate about supporting March of Dimes?
- willing to share your story with the media and all our constituents?
- live in Oregon or SW Washington?
If so, please download this Official Ambassador Application 2014, fill it out and return it by end of day Monday, November 25 to email@example.com.
Click here to learn about past Chapter Ambassadors.
Posted in Ambassador, March of Dimes | Tagged ambassadors, March of Dimes, Oregon, SW Washington | Leave a Comment »
Here are 20 fabulous leading ladies in Lane County, and they’re all getting ready for next year’s High Heels for High Hopes event.
If you think they had fun posing for this picture, just wait till you see what happens on Feb 26th at Kendall Toyota. Save the date!
Posted in Facts and Figures, March of Dimes Event, Our Volunteers | Tagged high heels, high hopes, lane county, March of Dimes | Leave a Comment »
Meet Shayne Unea of Portland Prime. He will be among the chefs participating in the March of Dimes’ 2013 Portland Signature Chefs Auction tonight, helping us improve the health of babies while showcasing special dishes and offering exciting culinary experiences.
Q: Why and how did you become a chef? I became a chef by working my way up. My first job was as a dishwasher. I became a chef because the art form of presenting food and being able to create amazing flavors became a desire and drive in me to be the best I can be.
Q: What’s your favorite dish to cook and why? Surf and turf is my favorite because it the first feature I ever created. And nothing beats a great piece of beef and some scampi or oscar style in my tummy.
Q: How do you juggle being a chef with family/personal time? Well, being a chef is really about dedication and passion for the food. The stress of hard work comes with all jobs if you care about what you do. I do miss a lot of family time but its not about quantity it’s about quality and I do my very best to make the times I’m at home count by doing home activities, going bowling and even helping with homework. My children are well taken care of by their mother and I could not do what I love without her love and support. We make an awesome team.
Q: What’s your best tip for home cooks, especially those feeding kids? I would suggest pastas or grilling, and to try using different marinades and homemade stews. For the kids, make them some homemade desserts. My kids love fun fetti cakes.
Q. Why do you support the March of Dimes? If I can support anything or be a part of any organization that helps other people, I’m all in. That’s what life is about: helping others when you can and even when it’s hard sometimes. It’s an honor to be asked and I gladly accept.
At Signature Chefs in Portland on November 13th, Shayne and Portland Prime will be serving the following:
Posted in Facts and Figures, March of Dimes, March of Dimes Event, Our Volunteers | Tagged babies, food, March of Dimes, portland prime, shayne unea, Signature Chefs | Leave a Comment »
Meet Aaron Bedard of The Stephanie Inn. He will be among the chefs participating in the March of Dimes’ 2013 Portland Signature Chefs Auction tomorrow, helping us improve the health of babies while showcasing special dishes and offering exciting culinary experiences.
Q: Why and how did you become a chef? I became a chef because so many memories and celebrations are set around food.
Q: What’s your favorite dish to cook and why? Osso buco, because the anticipation and waiting gets me every time.
Q: How do you juggle being a chef with family/personal time? I balance my chef life & personal life by surrounding myself with the best team and letting them take charge & be successful.
Q: What’s your best tip for home cooks, especially those feeding kids? Best advice for home cooks with kids is to cook with them. Get them excited about food.
Q. Why do you support the March of Dimes? Because I feel that our children are our future. Every child deserves the best of opportunities and March of Dimes helps give that to them.
At Signature Chefs in Portland on November 13th, Aaron and The Stephanie Inn will be serving the following:
Posted in Facts and Figures, March of Dimes, March of Dimes Event, Our Volunteers | Tagged aaron bedard, food, March of Dimes, Signature Chefs, The Stephanie Inn | Leave a Comment »
In the March of Dimes Premature Birth Report Card, released today, Oregon maintains an “A” with the state’s preterm birth remaining at 9.1%. New this year is the inclusion of racial and ethnic disparities of pre-term birth rates. In Oregon, Blacks have the highest rate at 12.0%, Native Americans have the second highest at 11.9%, Asians third at 10.1%, Hispanics fourth 9.8%, and Whites are the lowest at 8.6%.
In Oregon and SW Washington, to help women have full-term pregnancies and healthy babies, March of Dimes is supporting group prenatal programs like Centering Pregnancy and others that have shown promising results in reducing preterm births; as well as continuing with hospital efforts to end early elective deliveries prior to 39 weeks gestation.
Did you know:
- Since 2006 (when the preterm birth rate in the US was at its highest), 176,000 fewer babies have been born too soon because of reductions in the preterm birth rate, potentially saving about $9 billion in medical and societal costs.
- The May 2012 global report on preterm birth found that the US ranked 131st out of 184 countries in the world in terms of its preterm birth rate, almost tied with Somalia, Thailand, and Turkey.
- There are steps every woman can take to help give her baby a healthy start in life. Women can:
- Get a preconception check-up before getting pregnant.
- Go to all prenatal care appointments, even when they’re feeling fine.
- Remember a full-term healthy pregnancy of at least 39 weeks is best for the baby, so if a pregnancy is healthy don’t schedule an early delivery.
- Talk to their doctor about preterm labor warning signs and their family risk of premature birth.
- Take care of themselves by eating healthy, not smoking, and staying active.
Although preterm birth rates improved in 33 states, the United States again received a “C” on the March of Dimes Report Card. Six states (Alaska, California, Maine, New Hampshire Oregon, and Vermont) received an A; 19 states earned a B; 17 states, the nation and District of Columbia received a C; five states received a D; three states and Puerto Rico got an F. The Report Card information for the U.S. and all states is available online at: marchofdimes.com/reportcard.
Posted in Facts and Figures, In the News, March of Dimes, prematurity, Prematurity Awareness, Report Card | Tagged March of Dimes, Oregon, premature birth, racial disparities, Report Card | Leave a Comment »
Meet Marissa Burback of Porto Terra. She will be among the chefs participating in the March of Dimes’ 2013 Portland Signature Chefs Auction on November 13th, helping us improve the health of babies while showcasing special dishes and offering exciting culinary experiences.
Q: Why and how did you become a chef? Because I LOVE FOOD and love to eat!
Q: What’s your favorite dish to cook and why? Depends on the season. In summer, something bright and vibrant with heirloom tomatoes, corn, zucchini & and seafood; in fall, anything braised or baked.
Q: How do you juggle being a chef with family/personal time? You make the most of your time off and do only the things that make you happy.
Q: What’s your best tip for home cooks, especially those feeding kids? Try not to cater to the kids, make the stuff you love, when they see you eating it, and enjoying it, they’ll want to try it too.
Q. Why do you support the March of Dimes? Why not? The event itself is so much fun and why not benefit the babies?
At Signature Chefs in Portland on November 13th, Marissa and Porto Terra will be serving the following:
Wild mushroom ravioli in gorgonzola cream with walnut bread crumbs, baby arugula & radicchio
Roasted beet salad with citrus, pickled onions & ricotta solada
Posted in Facts and Figures, March of Dimes, March of Dimes Event, Our Volunteers | Tagged babies, marissa burback, Oregon, Portland, Porto Terra, Signature Chefs | Leave a Comment »