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NHS teacher running in Boston Marathon By Celia Shortt celia@newnan.com
Ne w n a n H i g h S c h o ol teacher Kris Mossburg is using one of her passions to do something great this year, running the Boston Marathon. Mossburg has been running since junior high but switched to long distance running 15 years ago. She knew about the Boston Marathon and had competed in other marathons, but never thought she was fast enough to qualify. Recently, she had a goal of four hours to complete a marathon. After reaching that goal, she realized she was very close to the qualifying time for the Boston Marathon and decided to go for it. To qualify, there are times for age and gender. Once a runner qualif ies in time, he or she has to register in September for the race, said Mossburg.
The race organization “then takes the fastest times and you hope there are enough slots in your age bracket” to include your time, she added. Mossburg also had another reason for competing this year, besides the time element. In 2013, two bombs went off near the finish line of the Boston Marathon, killing three people and injuring 100 others. The following investigation found it to be the work of Chechen terrorists. “After the bombing it made me want to go – to show them (the terrorists) that we are still going to keep doing what we do,” she said. For her first time competing in the Boston Marathon, Mossburg’s goal is to finish but also to qualify for next year’s race with her time. Training for a feat like a marathon, especially one on such a large scale, does not happen overnight, and Mossburg has dedicated much
Photo By Celia Shortt
Newnan High School teacher and coach Kris Mossburg is in training for the 2015 Boston Marathon. Her distance runners on the NHS track team are some of the runners who help her train. First row, from left, Sarah Ivy, Emily Flournoy, Julia Sanders. Second row, Mossburg, Garrett Blackstock, Drew Garcia, Enrique Inostroza, Clark Barnett, Andrew Cain. Third row, Gabby Freeman, Anna Haydon, Hannah Thomas, Matt Miller, Riley Fowler, Tyler Baars, Lizzy Westerfield.
time and energy to it. She runs most days of the week, which include long runs, two speed days, and one day off. In her long runs, she works up to running 22 miles about three weeks before the race. “This training has gone
well, but it gets hectic when school starts,” she said During school she’ll run before school at 4:15 a.m. or in the evening. She also runs shorter races, as well as a marathon or two. Sh e e a t s s m a l l m e a l s throughout the day and tries
Angels in the ER
to add as many fruits and vegetables into her diet as she can. To help through this training, Mossburg has running buddies, including other long distance runners and some of her students from the school’s track and cross
country teams. The community all this running brings her is another reason why she does it. “I love how I feel afterwards,” she said of running. “I love to be outside, but the most fun is when it’s with other people.”
Spice up dinner with shrimp
By Bradley Hartsell bradley@newnan.com
For most, the experience of death (of a friend, a family member, or a loved one) rarely occurs enough to be considered a major life event. For nurses, however, coping with loss can be much more common. Piedmont Newnan Hospital nurse Joanna Berry called time of death for the first time after an infant in the emergency department took his last breath a year ago. Berry wanted to grieve right then. She wanted to get away from the emergency department. Or better yet, she says, she wanted to rush home and hug her own children, but she was unable to do any of these things. Berry had to stay on the job, caring for other patients until her shift ended. “Despite how emotionally distraught you might feel, you still have to make sure you are properly dealing with this person who is yelling at you when you just had to code an 8-week-old,” Berry said. Berry says she is thankful she did not work the following day, when caregivers in the emergency department had to deal with another infant death. “The next morning, when I woke up, I thought, ‘What can I do to make this easier
Photo courtesy Tracey Christensen
Piedmont Newnan Hospital nurse Joanna Berry created the Angels Program in 2014 for emergency department nurses who need to emotionally decompress after losing patients.
for the people I work with and what would make it easier for me in this situation?’” said Berry. It was then that Berry began to develop a program that would provide immediate emotional support to staff members dealing with a patient’s death. She presented her plan to Emergency Department Senior Director Michael Zimmermann. Zimmerman endorsed the idea and provided a budget to pay the off-duty staff members who would volunteer as “Angels” by coming in to work up to two hours to relieve a grieving caregiver. “There is a public disassociation between
angels, page 3
See recipe for Grilled Shrimp Ta cos on page 4
Family Features Preparing the same old meals week after week can make dinnertime dull. Add some spice to your menu with the fresh f lavor of a new protein - nutrient-rich Gulf shrimp. Shrimp is the most popular seafood in the United States. In fact, the average person consumes more than four pounds each year with 83 percent of U.S. shrimp
coming from the Gulf Coast. Because of its firm texture and mild flavor, shrimp is actually the perfect substitute when you are looking for an alternative protei n . From g r i l l i ng to serving on salads, incorporating shrimp into your diet is a great way to add some va riet y a nd low-ca lorie nutrition. The nutrient-rich environment found in the Gulf
of Mexico results in highquality seafood with superior flavor and a variety of essential nutrients. Shrimp is lower in calories than many other protein sources, is low in saturated fat and is a good source of vitamins D, B-12, selenium, iron and zinc, which helps ward off diseases such as heart disease.
spice, page 4
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