NEBH Culture Book

HEART

4. A letter from our leaders

Read an introduction and reasonings as to our culture book from Linda Thompson, Human Resources Senior Vice President and President, David A.Passafaro.

8. The importance of the Baptist Rose

We look at how our values play an integral role in our diversity and inclusion efforts

12. A journey through our heritage

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and homelands

Our colleagues take us on a voyage, far and wide, to tell us a little more about their cultural backgrounds, nuances, and foods.

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“It is an honor to collaborate with so many employees dedicated to our Diversity & Inclusion values.”

New England Baptist Hospital Diversity and Inclusion We are excited to introduce the Heart of the Hill!

This book features stories, experiences, differences and memories from our staff.

We are proud to showcase these stories in the Heart of the Hill as well as other various platforms including: • Our video - What Diversity Means working at NEBH • Dry Erase Boards in conference rooms to share thoughts on what diversity means to you • Diversity & Inclusion Fair to elevate cultural awareness (over 500 employees participated during Hospital Week) Diversity is important to us. Inclusion, sharing perspective, and being open and receptive to each other’s differences are what make us a better workforce.

Thank you for your commitment and dedication.

Sincerely,

- President Let's make our diversity visible

We will advance our workforce by assessing hiring practices and performance management tools that will attract, retain and develop talented staff from diverse backgrounds. We will continue to support training programs with our community specifically, the Project Search and Meredith Cameron Internship Programs.

Although we are proud of our progress, we are far from done. Your ideas, suggestions and feedback are exceptionally valuable as we move forward.

If you would like to submit a story, memory, experience, etc. please visit www.nebhculture.com.

David A. Passafaro

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Our commitment to foster and maintain a safe environment of respect and inclusion is built on our core values of Respect, Ownership, Superior Service and Excellence which remain at the heart of our work. We will continue to assess how we are doing and where we need to improve so we can keep moving forward on this journey.

Linda Thompson

- Senior Vice President, Human Resources and Service Excellence 5

Back to the beginning at the Baptist From our humble beginnings in 1893, in a single room located in a building adjacent to the Ruggles Street Baptist Church in Roxbury. There, Dr. and Mrs. Francis F. Whittier, along with Dr. H. Warren White and three other dedicated physicians, established a free dispensary to provide medical care for the community’s poor.

In a short time, several other dispensaries had been established in Roxbury and the South End, treating over 2,500 people each year. The increased demand and need for these medical services led to severe overcrowding and unsatisfactory conditions.

It was in 1893, Dr. Whittier met with Rev. Everett D. Burr, Pastor of the Ruggles Street Baptist Church, to present the problem to the Boston Baptist Social Union. His recommendation led to the incorporation of the Boston Baptist Hospital that September.

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Located in a house at 47 Bellevue Street in the Longwood section of Brookline, on the site of the former New England Deaconess Hospital, the doors of the newly incorporated Boston Baptist Hospital were first opened to patients in June 1894.

Dr. Whittier performed surgery there that same day.

The Hospital quickly outgrew its new location, and the search began for a suitable long-term site. The Hospital purchased the Parker Mansion on Parker Hill in Roxbury, and by 1896 relocated to its present site atop Mission Hill.

In 1897, the Hospital changed its name to New England Baptist Hospital to reflect its growing constituency.

What began as Dr. and Mrs. Whittier’s dream of creating a Baptist hospital in Boston had now become a reality.

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Our values are inherent in everything we do.

Being accountable to our core values and our patient outcomes, while we act as stewards of precious resources.

A visual representation of our colleagues’ cultural journeys of past and present.

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Recognizing that all customer requests are important, and addressing these needs in a timely, accurate, compassionate, and friendly manner, thereby creating a legendary experience.

Acting with integrity in all things.

Being trustworthy and respectful with fellow employees, physicians, patients, and our community.

Acting with integrity in all things.

Being trustworthy and respectful with fellow employees, physicians, patients, and our community.

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OUR INDIVIDUALITY

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Emerson Chadderton Housekeeping Lead Years of service: 2

Julia Earle Operating Room Nurse Years of service: 9 What's your role at NEBH and why do you love it?

I started out as a surgical tech, went back to school and have now transitioned to the role of a RN for a year and a half now. I love my new role, the many opportunities that come with it, and understanding more about what it is that we do here as a nurse – which is a lot! Plus, I get to meet and talk to patients and their families which I like.

Tell us a little about your culture…

I was born and raised in Montego Bay, Jamaica. We pride ourselves on the many delicious foods we eat such as curry goat, oxtail, and curry goat with rice and peas. We also love music and music festivals, but most importantly, we love to chill at the beach (back home), while eating fish and fried foods. Our culture is full of mixed race such as Indian, Asian, and Caucasian. Our motto is to "take it easy." Christmas is the most notable holiday when living in Jamaica but it's not the same as here in the U.S. In Jamaica, we celebrate Christmas and the day after by dressing up and going out, no gifts, just friends and family walking the strip on the beach eating jerk chicken and drinking ginger beer. We also celebrate Easter, which is more of a church, family affair.

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I work for the Housekeeping Department and my role is to maintain the cleanliness of the hospital.

I was born on the lovely island of Barbados in the Caribbean. We celebrate our Independence Day on the 30th of November, and it is a big holiday as well as another national holiday on the 1st of May. Some of my favorite foods from back home are macaroni pie, rice and peas, flying fish and shepherd’s pie.

Sarah Schwartz Medical Assistant Years of Service: 2

I work in Dr. Ohaegbulam's office. I love the experience as well as all the interactions with patients. I grew up in Rehoboth, Massachusetts. The town was not very diverse, but I went to high school in East Providence, where our school included kids from many cultures. I went to Skidmore College in Upstate NY where they strive for cultural diversity.

I currently live in East Boston, where the population is widely Hispanic.

My family practiced Judaism for many years growing up, so we celebrate Hanukkah and Passover, etc.

There's a Passover tradition where you wrap some matzah up in a towel and hide it. The first kid to find it gets a small prize! I also celebrate Christmas though because my Mom grew up Christian.

If I had to choose a favorite cultural food it would have to be latkes, I love them! They're so satisfying and easy to make. I serve them with apple sauce and sour cream.

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Steamed Fish with Okra

Sherriann Humes

Origin: Jamaica

Certified Nursing Assistant Years of Service: 4

Serves: 3

What's your role at NEBH and why do you love it?

1. Clean and wash the fish with lime juice or vinegar, and drain on a paper towel.

Season with fish seasoning or salt and pepper.

I’m a nursing aid. I feel like I have a lot to offer as an aid because I really put my all into making others feel good. I show up to work on time every day with a smile on my face and sometimes that's all a person needs to feel somewhat better. I really do believe that a smile goes a long way.

2. Wash and cut okras in half.

4. Chop the garlic, scallion, and thyme into small pieces. Cut onion into rings.

Tell us a little bit about your background and culture.

5. Add coconut milk to a large skillet and bring to boil.

I was born in the beautiful country of Jamaica, I came here with my mom when I was 11 years old.

The best part of my country or my favorite memory is that when I woke up in the morning to get ready for school, I used to go to the river to take a shower.

It was so liberating. I also love the idea of being able to pick fresh fruit from the tree in my back yard.

7. Place the fish into the boiling coconut milk, along with the butter, garlic, onion, scallion, thyme, and pimento.

6. Add carrots and okras, let simmer for 10 minutes.

8. Steam for 10 minutes.

Ingredients

3. Cut the carrot into thin slices

• 3 medium-sized whole fish (Snapper, is great) • 10 medium Okra • ½ cup of coconut milk • 1 small carrot • 2 cloves garlic • 1 large onion

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2 scallion stalks 2 tbsp butter 3 sprigs of thyme 6 grains pimento berry Fish seasoning or salt and pepper to taste

What’s your favorite recipe, food and/or drink from your culture and why?

My favorite recipe is steamed fish cooked with okra, corn, carrot and sweet peppers cooked down in coconut milk. Or my Jamaican chicken curry recipe is just amazing. I love my culture’s food because we cook with a lot of colors and most of all, I cook with love.

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How do you celebrate holidays from your culture?

Are there any unique attributes, stories or customs you celebrate and would want to share?

On the day of a typical holiday in my house, my mom and I would wake up early and make a traditional Jamaican breakfast which is fried dumplings, ackee and salt fish. Then we would start to cook dinner, a meal of fried red snapper fish, curry goat, oxtail, jerk chicken, rice and peas, and a nice salad along with fresh carrot juice to top it all off.

As a little girl in Jamaica, I was always the first one to wake up in the morning. My mom used to be so mad because once I was up nobody could continue sleeping.

I used to walk up the street to go to my cousin’s house and wait for his dad to get himself together. Then we would go to his farm and milk the cow so that we would have fresh milk for our breakfast.

Let's make our diversity visible

“I love my culture’s food because we cook with love.”

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Enid Feliciano Central Scheduling Representative Years of Service: 1

We Puerto Ricans are very friendly people, we welcome our guests with warm hospitality. We are very cordial and genuine people and lead a very peaceful life. Puerto Ricans believe in well-knit families and have strong family values which reflect our culture.

Puerto Ricans give great importance to dignity, honor, and respect to the elders in the family. And we are emotionally attached to our family and friends and like to socialize with them.

Education is also given a high priority.

My favorite recipe is "pasteles". It's hard work, but well worth the effort. Every year, women gather their families together, even the youngest are assigned a job, to make pasteles by the hundreds that are frozen to be enjoyed over the holidays and all the way up to Ash Wednesday and the fasting days of Lent.

Making and serving pasteles at Christmas time is a big tradition.

They are a type of tamale made with pork in adobo sauce encased in green banana masa, wrapped in banana leaves, and boiled (not steamed like Mexican tamales). There are as many pastel recipes as there are cooks.

In Puerto Rico, as in much of the Latin world, the Three Kings rule the Christmas season. We celebrate December 25th, but the most important day of the season falls on January 6.

Known as El DĂ­a de los Tres Reyes Magos (Three Kings Day).

The island tradition calls for children to gather grass and place it in a box at the foot of their beds so that the camels of the Three Kings will have something to eat when they come to visit.

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Puerto Rican tamales are different from Mexican tamales as they are boiled not steamed.

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Tell us a little bit about your culture.

As an ankle-biter, I grew up on the bush, 20 minutes from the beach and 30 minutes from the city, Sydney. Life in Australia is laidback, spent outside and with a stubbie in hand. (FYI - that’s a beer). We throw prawns (not shrimp) on the Barbie, spend arvos surfing at the beach and thongs (not flip flops) are the only shoe you need to own. Going walkabout, derived from Aboriginal culture and now a rite of passage means you'll never travel without spotting one of us!

What’s your favorite food from your culture and why?

Nothing can beat a sausage roll or meat pie. You can get something fancy from a café or slum it at a servo but no matter the price or place, you'll always walk away happy. Both consist of two important ingredients - pastry and meat and should only be eaten with your hands. As a child, your diet consists of vegemite on toast, vegemite by the spoonful and vegemite in your meat pie. It is the soy sauce of spreads, a reliable vitamin B source and can last in your pantry for a millennium.

How do you celebrate holidays from your culture?

Our summer holidays and Christmas/NYE all land at the same time. Offices and schools close for a few weeks, the cities are empty, and the beaches are packed. Santa only surfs, our Christmas jingles don't mention snow and you'll be eating buckets of cold prawns till the Kangaroos come home. Australia Day, widely celebrated in your neighbor’s backyard with a game of cricket and beer, is also famously followed by the largest "sickie" day in the country.

Is there anything interesting about Australia you want people to know?

Australia was colonized by the British and used as a penal colony in the late 1700s. My family’s Australian history started when my great, great grandfather, William Scott, stole a handkerchief and a loaf of bread in London. He was sent to Australia to work the land as a convict and upon his release was given a plot of land and some sheep.

Claire Neidhardt Administrative Assistant & Office Coordinator Years of Service: 1

Australian

English vs American English Stubbie aka Beer can Prawns aka Shrimp Thongs aka Flip-flops Arvo aka Afternoon

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Tulsi Patel Physical Therapist Years of Service: 2

I am a first-generation Indian who grew up in the southern United States. My Indian culture is a blend of bright colors, bold food, and lively dancing. It is a part of myself that I enjoy sharing with everyone around me. Friends of all backgrounds immerse themselves in the vibrant festivals and celebrations that have stemmed from a long and rich history. I've grown up in a community that thrives together as a family.

Even when asking a stranger for directions, we refer to each other as 'brother' or 'sister'.

My favorite part of my culture is the food.

Dishes are composed of a careful medley of strong and subtle spices. I'm still astounded at the lack of measuring my mom and aunts do when they cook, regardless of the recipe's complexity. Even the flatbreads require precision; growing up my mom would handroll six perfectly round ones in the amount of time it took me to create one that was perfectly lopsided! Each step of my life has brought me a new perspective to aspects of my culture, and the fusion that has made me who I am: Indian and southern, with a touch of Bostonian.

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My all-time favorite food is Pani Puri.

Pani means "water" and puri is a fried round bread puff. I love it because it is delicious and seemingly simple - yet requires so many steps to create. It is also customizable depending on your palette.

I have yet to find someone who hasn't enjoyed it! To hand make this dish first requires the chef to hand-roll tiny circles out of a dough of specific ingredients and consistency, so that when the small flat circles of dough are fried, they puff into a hollow round shell. Using a tiny peck from the tip of the eater's finger, they create a small opening on one side of this crunchy shell. Then it's up to you what you put in it! The usual options are small chickpeas. onions, tomatoes, and a sweet chutney. To top it off, the rest of the puff is filled with spiced water which gives it its name.

Indian holidays are always a festival. They are filled with clothing and decorations with the brightest colors, and music that you will be able to find at least one person dancing to at any given time. Some holidays include group dances, which can be best described as an ongoing line dance in the form of a circle, that continues all night and people can come and go as they please. All surrounding friends and family will gather, and they always include a plethora of food where the aunties will make sure you're stuffed to your core throughout the night. Even weddings last several days. The main events span across 3 days, but the bride and groom's families will hold rituals and celebrations that last up to a week.There are at least 2-3 dancing events, including the reception. Family members of the bride and groom volunteer to dance at the reception.

several pounds – these generally require several women to help drape the bride properly, because she won't be able to do it on her own.

This fabric can also be wrapped in several ways in order to create the bottom skirt, and each part of India has its own method of wrapping.

Nowadays, the way you wrap it is more based on preference and style rather than where you come from, which shows how time has blended even the sub-cultures within India.

I find the clothing to be very unique - the most well-known being is a 'sari'. It’s composed of a colorful blouse and a stretch of fabric that is anywhere between 5 and 8 yards long.

Depending on the event, these saris can be filled with beads and embroidery, which is heavier than you would think. A bride's sari is usually the most decorated and can weigh

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Daniel Tsai

不要害怕慢慢成长只怕站着不动

Rehab Aide Years of Service: 1

M

Be not afraid of growing slowly, be afraid only of standing still

y family came from Taiwan and I'm the second generation of immigrants.

I grew up mostly in the South Shore of MA, and was the first to graduate college in my immediate family.

My favorite food of all time is my father's Taiwanese beef noodle soup.

It's amazing how much passion & love a person can put into a dish.

It’s very memorable and it brings me back to Taiwan.

I am now pursuing a Doctorate degree in Physical Therapy. I couldn't have made it this far without my family's sacrifices, by working late nights at the restaurant. I owe it to them to succeed and work in a wonderful career that helps people get back to what they were doing by restoring their motion and ability to function without impairments.

As a family, we celebrate Chinese New Year and Autumn Festival.

Both these holidays represent a huge part of our culture and are based off the lunar calendar. The main event of the holidays is of course food. Each food has a specific meaning that represents good fortune, wealth, and vitality.

1. Fill a large pot with about 6 quarts (5 ½ L) of water and add the beef shank, 3 scallions, 5 slices of ginger, and 3 pieces of star anise. Cover, bring to a boil over high heat and cook for 5 minutes.

2. Remove the meat from the pot, rinse in cold water, and cut into thick slices. Discard the cooking liquid.

3. In a wok or large pan over medium-high heat, pour in the vegetable oil and add the remaining 3 scallions, 3 ginger slices, garlic, red chilies, remaining 3 pieces of star anise, onion, rock sugar, and spicy bean paste. Cook until the onions start to become translucent.

4. Add the sliced beef.

5. Add the dark soy sauce, for color, stir, then add the rice wine.

6. Pour in the light soy sauce, for flavor, then add the tomatoes.

Stir fry for 8-10 minutes.

Taiwanese Beef Noodle Soup Origin: Taiwan

8. Add more water until the meat is just covered, then add the white pepper, salt, and bay leaves.

Ingredients

Makes: 6

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• 2 lb beef shank • 6 scallions, halved crosswise, divided • 8 slices fresh ginger, divided • 6 pieces star anise, divided • ½ cup vegetable oil • 6 cloves garlic • 2 red chilis, halved lengthwise • 1 medium white onion, sliced • 1 piece rock sugar • ½ cup of dark soy sauce (120 mL)

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7. Fill the same large pot about a quarter of the way with water and heat over medium-high heat. Add the stir-fried meat, vegetables, and cooking liquid.

• ½ cup of rice wine (120 mL) • ½ cup of light soy sauce (120 mL) • 2 medium tomatoes, quartered • 1 teaspoon white pepper • 1 teaspoon salt • 5 leaves bay leaf • 2 bundles flour noodles • 2 cups bok choy (50 g) • 3 tablespoons spicy bean paste, or regular bean paste

For garinsh • scallion, sliced • fresh cilantro, chopped • pickled radish

9. Cover and reduce the heat to low and simmer for at least 2 hours, until the meat becomes tender.

10. Remove bay leaves and star anise before serving.

11. Bring a large pot of water to boil over high heat and cook the flour noodles according to the package instructions.

Remove the noodles from the water.

12. Add the bok choy. Boil for 3 minutes, then remove.

13. To assemble the soup, place a generous amount of noodles in the bottom of a bowl. Then add bok choy, meat, and broth.

14. Garnish with scallions, cilantro, and pickled radish.

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On both my parents’ side, my family identifies as French Canadian. My great grandparents came to New England from Quebec but speaking French in the home was long lost by the time my siblings and I came around. I think the most unique and defining experience of my childhood is that I had the privilege of knowing all my grandparents and great grandparents. I have been blessed to form relationships with people who fought in World War II, went through the Great Depression, and even remember the Red Sox winning the World Series in 1918. My great grandmother, who is now 104, still watches every game!

I am an avid baker, and my mémère (grandmother) taught me everything

Sophie Gosselin Clinical Nutrition Manager Years of Service: 1.5

I know. One of my favorite recipes that we make together is Tourtiere, a spiced pork pie.

Christmas is the most important holiday in my family. My mom is a nurse and my sister is a naval officer so we are very used to Christmas not necessarily being on December 25th. When we are all able to come together, my immediate family attends a Christmas Eve service and has a nice dinner. We then get together with my grandparents, great grandparents, aunts, uncles, and cousins at my grandmother’s house for a Christmas brunch. We always have lots of delicious food (Tourtiere!) and end up playing board games late into the evening.

Color-blindness runs in my family on my mom’s side. My younger brother is color blind, and I am most likely a carrier. My great-grandfather always told (what he thought was) the funniest story about his time as a medic in World War II. He was brand new to his platoon and in charge of testing everyone for color blindness. He failed fifteen men in a row before they figured out he was the one who was color blind.

French Canadian Tourtiere Serves: 8 1. In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves.

2. Cook over medium heat until mixture boils; stirring occasionally.

3. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.

4. Preheat oven to 425 degrees F (220 degrees C).

5. Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.

6. Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown.

7. Let cool 10 minutes before slicing

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Ingredients

I love my role and field of nutrition.

Growing up near farms in New Hampshire, I was exposed to healthy eating at a very young age, and I am passionate about sharing it with others.

Outdoor activities are also a big part of my childhood and family culture, and I appreciate NEBH’s commitment to ensuring continued movement in their community.

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1 pound lean ground pork ½ pound lean ground beef 1 onion, diced 1 clove garlic, minced 1/2 cup water 1 1/2 teaspoons salt 1/2 teaspoon dried thyme, crushed

• 1/4 teaspoon ground sage • 1/4 teaspoon ground black pepper • 1/8 teaspoon ground cloves • 1 recipe pastry for a 9 inch double crust pie

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Tara Mounsey Nurse Practitioner Years of Service: 14

I wear various hats at NEBH and I love every one of them. I am a nurse practitioner in the private orthopedic practice of Dr. James Bono where I provide care to patients in the office, as well as the hospital. I also help many friends of the Baptist navigate their way to an appropriate doctor with my role as an ambassador to NEBH. On special occasions, as the medical coordinator for the Boston Celtics, I can be seen walking down the hallway with one of our ‘extra tall’ patients dressed in green.

But what I love most about my job is my colleagues. I work with very smart, caring, funny, and loving individuals.

As a family, we are devoted to spreading kindness and continue to build awareness of the fact that not all families look the same.

I have been married to my wife for 14 years. Together we have created a very loving family. We have two sons Liam, who is eight, and Ted, seven. As a family, we can often be found at the hockey rink, soccer field, piano lessons, a baseball game, cheering on the Celtics, running around on the beach, visiting family or hiking with our dog, Chase.

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"We are devoted to spreading kindness and continue to build awareness to the fact that not all families look the same".

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What's your role at NEBH? I'm a Radiology Service Rep, my role is to assist patients during their checkin process once they arrive. I verify insurances, answer any questions regarding the process of their procedures, update their demographics, and assist the patients with their paperwork before each exam. I love the work that I do because I'm a people person. I enjoy interacting with patients and keeping the workflow of the department running smoothly.

How do you celebrate holidays from your culture?

I would have to say Thanksgiving is the most obvious holiday because it’s a day that we all come together no matter what! To give thanks for all that we have with laughter, food, stories, music, and drinks. My family plays a lot of old-school country blues songs during the day too.

It’s also a time when we talk about our roots and heritage, which I love.

Tell us a little bit about your culture.

I'm African-American, born and raised in Boston. I grew up in Roxbury, raised in Academy Homes until my teenage years where I grew up in the Mission Hill Projects. I come from a strong southern household where food played a big role in family gatherings. We called it soul food where family and close friends would get up every weekend, from the oldest to the youngest, to unwind from our busy week with good ol’ laughter, food, drinks and music which is what my culture is best known for.

What’s your favorite food and/or drink from your culture and why?

Latrecia Brown

Radiology Service Representative Years of Service: 4

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I’d say it would have to be fried catfish and smoked baked beans, corn on the cob cooked in buttermilk, and mac ‘n’ cheese with that good ol’ cornbread!

All served with my favorite drink that my southern family is known for, Moonshine mixed with orange juice.

These foods remind me of my strong, southern roots from the deep part of Orangeburg, South Carolina.

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Marci Kling Clinical Nurse Years of Service: 4

My grandparents were from Russia and Austria. My father was born in his home in New York where he spent most of his life. My mother moved from Brighton Beach to The Catskills as a young girl with her family. Her

father worked at one of the hotels and met many famous people, such as Lucille Ball and Buddy Hackett.

Growing up there gave me a strong sense of being Jewish and it’s something I’ve tried to pass on to my children.

We celebrate several Jewish holidays throughout the year. We have special dinners or desserts, say special blessings, light candles, and enjoy the company of family and friends. However, our family celebrates one Jewish holiday in a big way. This is our Passover Seder where we have several families over for dinner. It’s a long night of eating a huge homemade traditional dinner including matza ball soup, drinking wine, singing, laughing, and telling the story of the Exodus from Egypt. It’s a highlight that everyone looks forward to, even the teenagers won't miss it. These families have been coming for over 10 years. It is a very special tradition.

"This soup is traditionally served at our Passover Seder, but I whip up a batch every time my kids get sick as it’s really comforting.”

Matzo Ball Soup Origin: Jewish Serves: 4

1. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16-to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour.

2. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside.

3. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat.

4. To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill, and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock.

5. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season, to taste, and serve as is, or ladle each serving over two warm Matzo Balls.

Ingredients

I grew up in The Catskills of New York, also known as the Borscht Belt. This is an area in the country known for the hotels and bungalow colonies that Jewish families would come to spend their summers. It was quiet throughout most of the year but bustling in the summer. It was a safe community where we would play outdoors all day and not lock our doors. Everyone knew everyone and the saying, "It takes a village to raise a child" made sense because everyone knew your parents and we were basically raised by everyone around us. It felt like a Jewish shtetl, even though there was a mix of cultures, most were Jewish.

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3 (5-pound) roasting chickens 3 large onions, unpeeled and quartered 6 carrots, unpeeled and halved 4 stalks celery with leaves, cut into thirds 4 parsnips, unpeeled and cut in half 20 sprigs of fresh parsley 15 sprigs of fresh thyme 20 sprigs of fresh dill 1 head of garlic, unpeeled and cut in half crosswise 2 tablespoons of salt 2 teaspoons of whole black peppercorns

For the garnish

4 cups diced carrots 4 cups diced celery 1/4 cup minced fresh dill 1/4 cup minced fresh parsley

For the Matzo Balls

4 extra-large eggs, separated 1/2 cup good chicken stock 1/4 cup rendered chicken fat, melted 1/2 cup minced fresh parsley 2 teaspoons salt, plus more for egg whites 1 cup matzo meal

To make Matzo Balls: 1. Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt.

Stir in the matzo meal.

2. In another bowl, whip the egg whites with a pinch of salt until they are stiff.

3. Whisk the egg whites into the matzo mixture until smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.

4. Form into small balls. Drop them into the simmering chicken stock and cook for 30 minutes. Serve hot in chicken soup.

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Stefanie Canuto Nurse Years of Service: 10

What's your role at NEBH and why do you love it?

I am a nurse and I love what I do because I truly love helping others achieve a healthier life. I exercise regularly, instruct fitness classes, but also help people recover from major surgery to improve the quality of life for all those that elect for the surgeries we offer.

Tell us a little bit about your background and culture.

I grew up in a small town just 30 minutes outside of Boston, called Sharon, Massachusetts. In the ’80s, Sharon was predominantly 95% Jewish, and we were a part of that percentage.

Most of my childhood friends had the same holiday celebrations, attended Hebrew school, studied the Torah, had Bar/Bat Mitzvahs, observed Jewish holidays more than American holidays and it made me be proud of my background. In summer months,

most children went to Jewish overnight camps in New Hampshire. We would learn all about our culture, ancestry, Israel as our homeland, and the history behind the Torah. My childhood allowed me to embrace my Judaism without fear or judgment from other people, different from my background.

What’s your favorite recipe, food and/or drink from your culture and why?

My favorite recipe to make is Matzah Ball soup around the time of Passover.

How do you celebrate holidays from your culture?

My family gathers together at someone's house to observe the holidays and all the traditions that go along with each one. My family predominantly lives in Massachusetts, so it makes celebrating holidays fairly easy to gather with each other.

Are there any unique attributes, stories or customs you celebrate and would want to share?

Since the commercialized American holidays have become such a big ordeal in the recent past, there have been characters developed to enhance the holiday experience. My children have a mensch that sits on the bench, making sure my children are behaving during Hanukkah. They also have an elf that ensures the same thing for Christmas. Because these exist during the holiday season, my children focus on being very well-behaved.

At work, my helpfulness extends to my peers as well, and my nickname on my floor is "mensch", which means I am always very helpful and doing good deeds for others.

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Crosdale Johnson

I was born in Savanna-La-Mar Westmorland in West Jamaica. All my family still lives in Jamaica, and I try to visit every two years around the Christmas holiday. I grew up in a Christian home and was very active in our church I was a part of the youth choir and participated in local churchrun activities in our community.

Room Service Coordinator Years of service: 11

My wife is also from Jamaica, and we continue to "stick to our roots" by eating lots of Jamaican foods and attending a church that is more than 90% Jamaican. My wife and daughter migrated here when she was five years old. Our son was born in the U.S. and is now 14 years old. Both my children identify as 60% American and 40% Jamaican, but they still have strong ties to our family's culture.

My favorite Jamaican food is our national dish, Ackee and Saltfish. Apart from being delicious, I love this dish because it reminds me of home and family and being small again. I grew up with Ackee trees in my yard, and the whole community would come to our house to pick fruit off them.

Christmas and Easter holidays are the most important to my family due to our Christian background. Emancipation Day (August 1st) is also a very special holiday to Jamaicans as it represents the island's freedom from slavery.

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Orthopedic Physician Assistant Years of Service: 1

I work as a PA on the joint replacement surgical service, and I love being part of a team that improves patients’ lives. From the day they are operated on through to their recovery. I love making a difference in their lives and I love working with the team of doctors, nurses, PAs, and techs in the OR.

Tell us a little bit about your culture…

I grew up in New York and Connecticut. I have rather mixed ancestry, Polish/Ukrainian on one side and heavily mixed European on the other.

What’s your favorite recipe, food and/or drink from your culture and why?

Polish sausage (kielbasa) and pierogi. We have it every Easter, and we go back to a small store in New York annually to purchase it. You can’t beat the homemade taste and flavor, or the homemade feel when I make it myself.

How do you celebrate holidays from your culture?

Holidays are always at my Mom’s house. My sisters travel with their families to her house, she has always been our rock so she’s the home base for all special occasions.

Are there any unique attributes, stories or customs you celebrate and would want to share?

Our traditions aren’t that dissimilar to a lot of customs across Europe. The most significant as a point of difference would be the ceremonial swapping of Oplatek at Christmas, it’s a sign of peace and Christ is within you, like communion at church.

Serves: 8

Ingredients

Michael Davis

What's your role at NEBH?

Pierogi • • • •

2 large eggs 1/4 cup water 1/2 teaspoon salt 2 cups all-purpose flour

Filling: 1 large egg 1 teaspoon salt 1/2 teaspoon sugar Dash pepper 1 carton (15 to 16 ounces) soft farmer cheese or whole-milk ricotta cheese • 1 to 4 tablespoons butter, divided • Sour cream, optional • • • • •

1. In a large bowl, whisk eggs, water, and salt until blended; gradually stir in flour. Transfer to a lightly floured surface; knead 10-12 times, forming a firm dough. Cover with plastic wrap and let rest 10 minutes.

2. For the filling, in a small bowl, whisk egg, salt, sugar, and pepper. Stir in cheese.

3. Divide dough into 4 portions. On a lightly floured surface, roll each portion to 1/8-in. thickness; cut with a floured 4-in. round cookie cutter. Place 1 tablespoon filling in the center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling.

4. In a 6-qt. stockpot, bring water to a boil. Add pierogi in batches; reduce heat to a gentle simmer. Cook until pierogi float to the top and are tender, 2-3 minutes.

Remove with a slotted spoon.

5. In a large skillet, heat 1 tablespoon butter over mediumhigh heat. Add pierogi in batches; cook until golden brown, 1-3 minutes on each side, adding additional butter as necessary. If desired, serve with sour cream.

Pierogis can be boiled, baked or fried.

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Nurse Practitioner Years of Service: 5

Origin: Scotland Makes: 48

1. Preheat oven to 325°. Cream butter and brown sugar until light and fluffy.

2. Add 3-3/4 cups flour; mix well. Turn the dough onto a floured surface and knead for 5 minutes,

adding enough remaining flour to form a soft dough.

3. Roll to 1/2-inch thickness and cut into 3x1-in strips.

4. Place 1 inch apart on ungreased baking sheets and prick with a fork.

5. Bake until cookies are lightly browned, approx.

20-25 minutes. Leave to cool.

I grew up in Boston and like many Bostonians, I come from a multi-cultural background, somewhat Irish, Scottish and Italian. As such, my parents believed in exposing us to each of these cultures.

Ingredients

Lorraine Magner

Scottish Shortbread

• 2 cups butter, softened • 1 cup packed brown sugar • 4 to 4-1/2 cups all-purpose flour

Growing up my siblings and I used to attend the Scottish Highland games when they came to the New England area.

For my Irish ancestry, you don't have to go far in Boston to find many events. We would go to the Irish Social Club on special occasions and of course the St. Patrick's Day parade. For my Italian heritage, we would frequent the North End and attend the Feasts of the Saints. I also went to Scotland with my Mother and explored our heritage there, and I lived in Ireland for a year.

I have lots of favorite foods from my cultural heritage.

From Scotland, two of my favorites are lamb pie and Scottish shortbread cookies. A traditional Irish breakfast and brown bread are delicious treats from the Emerald Isle, and Italian meatballs and spaghetti or lasagne are some of my go-to dishes. All of these foods bring back special memories of spending time with my family.

The large amount of butter is what makes shortbread short: the term short, when applied to biscuits and pastry, means crumbly, like shortcrust pastry should be. It's the reason why the fat added to biscuits and pastries is called shortening.

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Kristen LaHaise Orthopedic Research Fellow Years of Service: 1

I grew up living in Charlestown until I got married in 1987 at age 24. My parents had purchased a fixer-upper house in the early 1970s where me and two siblings lived. I was 10 years old when I moved into that house. It was close to the elementary school and we would walk there ourselves.

Denise Cody Registered Nurse Years of Service: 30 +

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I was very happy I got the teacher of my choice that school year, Mr. Robinson.

This was in the beginning years of forced busing with Judge Garrity, and I was assigned to a school across the city of Boston. For this reason, my parents enrolled us in a Parochial school in a neighbouring city. This is when I started to broaden my horizons and making friends outside of Charlestown.

In those early childhood years, Charlestown was a very close-knit community and I was very involved socially and I was a member of a "gang". I had many pressures on me not to associate with others outside of Charlestown. As I grew and matured,

I was able to break away and pursue an education aimed at becoming a nurse.

My family remains very close and still reside in Charlestown.

Growing up, the Bunker Hill Day Parade held in June was always a time to celebrate and re-connect with friends.

I still celebrate it annually and have never missed "Parade Day".

Can you tell us a little bit about your childhood?

What’s your favorite family recipe?

I grew up in Chelmsford, MA, north of Boston.

My ancestry is a bit mixed. My mother's parents are an Irish-Italian couple, and my grandfather came over to the States at the age of five from Italy. He was the youngest of his siblings and came from a tiny, farm town in central Italy. Growing up, I have great memories of trying to follow along with him as he played his old-time Italian music on his accordion.

I have always been so interested in learning about other people's cultures. My favorite times in high school were hosting exchange students from Morocco and Spain.

Learning first-hand about the students' favorite foods, music, and activities to do with friends gave me a better understanding of how other kids of the same age lived in other areas of the world.

My family recently brought back to life our family recipe for Canasciones – which are an Italian Easter cheese turnover. My mom recalls her grandmother (nonna) making them on Easter. Somehow the recipe got lost in translation, probably because nonna couldn’t read or write so she did all her magnificent baking from memory.

What holidays do you celebrate?

My family goes all out for Christmas. We have never missed a year of cutting down a tree from a local tree farm, followed by tailgating it out of the back of our car with hot chocolate and freshly made Christmas cookies. Our cousins have started hosting tree decorating parties each year where our extended family gathers to decorate and exchange stories from each generation to keep everyone's stories alive.

I have many fond memories of going out first thing in the morning to be with my friends, but always returning home by 5pm to have dinner with my family.

My father is Italian, and my mother is half Italian-half Irish so meal time was, and still is, an important time for our family to connect and share what’s important in our daily lives while at the table. A firm, family-favorite is Italian meatballs. I learned to make them from my grandmother and then again from my mother, people always joke about how big they are.

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Irish Soda Bread Origin: Ireland

Despite my German name, I grew up in Boston with my strongest cultural influence coming from my Irish grandmother. She, of course, passed those traditions on to my mother, who in turn passed them on to me.

Eric Knopp Physical Therapist Years of Service: 9

My home was always filled with Irish music and there were very few times where there wasn't an Irish soda bread ready to eat. These were customs passed on from my grandmother who left County Mayo to make her life in the USA, working in Boston as a maid for then-Mayor Curly. Though she left her home she brought with her music, dance and Irish bread and never let them go.

Irish music has held a strong value in our family, several of us have performed professionally. Most consistently is my cousin's band, Tradition, which has been playing for close to 45 years. He would

play the music at most of our weddings and we'd all dance for him. It always brings the house down seeing generations of step-dancers in the family demonstrate their varying degree of expertise.

At the age of 4, I began doing Irish dancing along with all my cousins, just as my aunts and uncles did years before us. We attended classes put on by my aunt every Saturday morning. And with every family wedding, a collection of us would put together a traditional dance to perform. Movement and dance are a part of who I am, it’s my culture.

St. Patrick's Day is always celebrated with Guinness! Usually served up at local Jamaica Plain establishment, ‘Doyle's, along with music performed

by The Fenian Sons, a local Irish band, and bagpipes by the Gaelic Column, consisting of local first responders.

Ingredients

Makes: 4

• 2 1/4 cups (250g) whole wheat flour • 2 3/4 cups (120g) wheat bran or wheat germ, or a combination • 4 cups (500g) all-purpose flour • 1 1/2 teaspoons baking soda • 1 teaspoon salt • 2 ounces (60g) butter, salted or unsalted • 2 1/2 cups (600ml) buttermilk* • •2 teaspoons molasses

“Irish bread was a staple; the family recipe has held strong through the years.”

1. Put the rack in the middle of the oven and preheat the oven to 350ºF. (180ºC.) Line a sturdy baking sheet with parchment paper or a silicone baking mat and put it on the oven rack.

2. Mix the whole wheat flour and wheat bran or germ in a large bowl.

3. Sift in the white flour mixed with the baking soda and salt.

Stir the flours together, to combine.

4. Cut the butter into little bits and rub them into small pieces with the flour mixture using your fingers, until as small as possible.

5. Stir in the buttermilk and molasses until the dough is uniformly damp. Turn out onto a lightly floured countertop and knead not-too-vigorously, until the dough forms a smooth ball. (If making two, divide the dough into two equal-sized pieces and roll each separately.)

6. Use a sharp serrated knife to slice a cross deeply into the top of the bread, about 1-inch (3cm) deep. Place the brown bread loaf on the hot baking sheet, being mindful that the baking pan is hot.

7. Bake for 45 minutes, or until the loaf is firm on top and when you tap the bottom, feels hollow. (If baking smaller loaves, I would begin to check them for doneness after 25 minutes.)

8. Remove from oven and cool on a wire rack for one hour.

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Erica Miller OR Scheduler Years of Service: 5 I work in the OR scheduling department. It's a great department to work for because it feels like we are helping patients by getting their surgeries booked so they can start to feel better from their injuries or chronic ailments.

I grew up in South Boston and I didn't know too much about my ancestry, but I recently did a DNA kit from Ancestry.com and found out I am mostly Irish. My husband’s grandmother, who was also Irish, loved to do everything green on St. Patricks day! Even food!

Speaking of, Shepherd’s Pie is probably the only Irish dish I've had, and I love it! Except I'm not a fan of lamb, which is what the authentic recipe uses, so I use ground beef instead.

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Kathleen McIsaac

Registered Nurse, OR, CNOR, ONC Years of Service: 37 What's your role at NEBH? I am a staff nurse and team leader of sports in the OR. I enjoy my job as I contribute to improving patient care by scrubbing and circulating in the OR, being a team leader, and a member of the products committee.

“An té a bhíónn siúlach, bíonn scéalach.”

Translation: He who travels has stories to tell

Tell us a little about your culture…

I was born and brought up in Massachusetts, but my ancestry is of Irish descent. My great grandparents were from Ireland. Growing up, we would visit relatives in South Boston. Why the presence of Irish in Boston? Between 1846 and 1849 many of the Irish fled Ireland due to The Famine. Thus, facing starvation, they landed in Boston, New York, and Philadelphia amongst elsewhere, looking for a greater economic opportunity. Coming with few skills, they took low paying jobs and lived in the slums of the city. Initially, the Irish were ostracized due to religious beliefs, that being the Irish were Catholic and Boston was Protestant. The Civil War in 1861 took many of the Irish immigrants to fight for the Union Army. After this brutal war, the Irish were still not accepted by America's society.

In 1884, the Irish started to become involved in politics and eventually became assimilated and accepted into American life.

What’s your favorite food or drink from your culture and why?

Tea is a favorite drink of the Irish. They are allegedly known to be the biggest tea drinkers in the world by having 4-6 cups a day. They felt tea was a necessity as it kept tempers pleasant in a cold and rainy country.

Also, it helped take away the initial awkwardness of those first few minutes giving the host and guest something to do with their hands, one pouring the tea while the other holds the cup. My mom was a big tea drinker as she loved her teapots with all their different designs.

Whenever we would have company at our house, after the "hellos" and hugs had taken place, a cup of tea would be offered. I remember her having 3 cups a day, one after breakfast, lunch, and dinner.

How do you celebrate holidays from your culture?

Annually, we celebrate our culture on March 17th. In 1776, the British troops ended their occupation of Boston and in 1901 this day became known as Evacuation Day. On or near March 17th, Boston celebrates Evacuation Day as it hosts the annual St. Patricks Day Parade.

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Camille Dans Registered Nurse Years of Service: 11

What's your role at NEBH? I am a registered nurse in the Operating room and I have worked in the OR for a total of 11 years. I started as a surgical technologist and worked my way to becoming a RN. I love working at the Baptist because of the flexibility offered to me while I was in nursing school and the smooth transition from surgical technologist to RN. I get to work with great people who work as a team to ensure safety for the patient and the staff as well.

Tell us a little bit about your culture.

I was born in the Philippines and moved to the United States at the age of 10. I am 75% Filipino and 25% Chinese. I can fluently speak Tagalog (The Philippines universal language) as well as our own dialect and grew up in a Filipino based household.

The Philippines is an archipelago that consists of 7,600+ islands with over 180 individual languages. The islands were first under the Spanish rule then the American, and the Japanese.

Catholicism became the dominant religion, due to the Spanish Empire for over 300 years.

Among the many traditions in The Philippines are the simple practices of showing respect to the elders (aunts, uncles, grandparents, etc) by a gesture called "mano po" whereby the person giving the greeting bows towards the hand of the elder while pressing their forehead against it. This gesture is usually done upon seeing them or upon entry into a home.

The Holy Week is a significant religious observance which starts on Palm Sunday through Black Saturday which

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consists of processions. Some devotees go as far as having themselves experience Jesus' journey to the cross by the acts of whipping and even crucifixion.

Maundy Thursday until Black Saturday are considered statutory holidays.

Growing up, I remember not being allowed to go out during those Holy days.

Easter Sunday celebrations typically start at pre-dawn, a rite we call "Salubong" ("meeting") before the first mass and ends with a celebration at the beach with families and friends in the afternoon.

Another significant tradition that I grew up with is a devotional nine series of Masses leading up to Christmas which we call "Simbang Gabi" ("Night Mass").

What’s your favorite recipe, food and/or drink from your culture and why?

A dish I love is "Lechon" (a roasted whole pig stuffed with herbs), cooked over open charcoal for hours. The Philippines is a tropical country in Southeast Asia and all the fruit drinks/shakes are freshly made. I miss fresh coconut juice the most. The kind that we get from our backyard since coconuts are among the most abundant trees there.

Are there any unique attributes, stories or customs you celebrate and would want to share?

When dining and eating, Filipinos use spoons and forks. Knives are very rarely used in the dining table they are mainly used in the kitchen when prepping food.

Filipinos are also known to be very hospitable. There is no such thing as being "full" during a Filipino gathering because food will always be offered or placed in front of you, mostly by the grandparents.

“Ang kalusugan ay kayamanan�

Translation: Health is wealth 47

Johanna Apurado Clinical Informatics Analyst Years of Service: 2 I was born and raised in the Philippines. We Filipinos speak and understand English, although there are about 185 languages or dialects, and a national language.

Our culture greatly reflects the influences of the East and the West. We share Western culture and traditions but on the other hand, beliefs and practices from the East for natural healing or naturopathy as alternative medicine are still practiced.

Chicken Adobo Origin: The Philippines Serves: 4

1. Combine chicken, soy sauce, and garlic in a large bowl.

Mix well. Marinate the chicken for at least 1 hour.

2. Heat a cooking pot. Pour cooking oil.

3. When the oil is hot enough, pan-fry the marinated chicken for 2 minutes per side.

4. Pour-in the remaining marinade, including garlic.

Add water. Bring to the boil.

5. Add dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken gets tender 6. Add vinegar. Stir and cook for 10 minutes.

7. Put-in the sugar, and salt. Stir and turn the heat off.

8. Serve hot. Share and Enjoy!

On the lighter side Filipinos love the Bs - Basketball, Boxing, Beaches, Beauty pageants, and Baking. We’re fond of dancing and the odd karaoke party, too!

Christmas is a huge celebration in the Philippines, it’s our longest holiday. It is common to see Christmas decorations and hearing Christmas songs everywhere when the ‘ber’ months start, from September to January. Gift giving, caroling, parties, family reunions, and most especially the observance of going to Church for nine days (Misa de Aguinaldo). A devotional tradition of attending daily mass for nine consecutive days; an anticipatory act for Christmas. It usually starts from December 16 to December 24.

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Ingredients

I would say that Filipinos are famous for their hospitality, respect for fellowmen, and especially respect for their elders. Family is also important to us as a culture.

• • • • • • • • • •

2 lbs chicken cut into serving pieces 3 dried bay leaves 8 tablespoons soy sauce 4 tablespoons white vinegar 5 cloves garlic crushed 1 1/2 cups water 3 tablespoons cooking oil 1 teaspoon sugar 1/4 teaspoon Salt 1 teaspoon whole peppercorn

Adobo literally translates from Spanish as ‘marinade’.

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