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Health After 50: Half Price for the Holidays
The Johns Hopkins Medical Letter Health After 50 provides invaluable medical information for its hundreds of thousands of subscribers-even those born after 1952. Now, for a limited time, you can purchase a special, one-year holiday subscription (12 issues) at a reduced rate of only $14, which is 50 percent off the regular price. This holiday season, share a bit of Hopkins expertise and give the gift of good health. For more information or to order, call Kathleen Weaver at 410-955-4255.

Credit Where It's Due
After some 17 years of making do with a lone automatic teller machine, Johns Hopkins Federal Credit Union members at Bayview are getting a full-service branch in December. And what a branch it is. Located at 5201 Alpha Commons Dr., the new facility features a drive-up teller lane as well as drive-up and walk-up ATM machines, all with deposit and withdrawal capability. Inside, members can conduct their teller transactions securely and privately using the same kind of high-tech teller system that's been a staple at the East Baltimore branch for several years. Tellers communicate with members via two-way television and use the same pneumatic tubes used in drive-up teller lanes.

A receptionist will be available to greet members when they arrive and sign them in to meet with a member service representative, who can help with opening accounts, getting an ATM or VISA check card, applying for a loan, or using other services.

Bayview branch hours are 8:30 a.m. to 3 p.m. on Mondays, Wednesdays and Thursdays, and 8:30 a.m. to 4 p.m. on Tuesdays and Fridays. In addition to branches on the East Baltimore, Homewood and Bayview campuses, the credit union has ATMs at Hopkins Hospital, the Outpatient Center, the Weinberg Building, the School of Public Health, and Johns Hopkins at Green Spring Station, among other locations.

EPR Grows Up
The Electronic Patient Record, nurtured by a user group since its birth in 1995, now provides access to a robust medical record database. Over the years, EPR has gained additions like discharge summaries, a patient audit log and an interface with the EPIC patient scheduling system. Today, EPR contains more than 4 million patient records and radiology reports, 10 million operative and clinical notes and discharge summaries, and 100 million laboratory results. It's used by 8,000 trained employees and deployed on 4,000 desktop computers, handling 2.25 million transactions a week and 1,000 concurrent users during peak times.

More Labs, Please
Two new research buildings are on the drawing boards as Hopkins works to keep up with the flow of research dollars to its investigators. The fact is that, although the School of Medicine leads all others in research funding, its current research space doesn't compare with the space many other academic medical centers offer. To handle that problem, Hopkins is planning a second cancer research facility, with 120,000 square feet of laboratory and office space, to be built on the corner of Bond and Orleans streets behind the Bunting-Blaustein Building. Now dubbed CRB2, the building will be occupied by scientists from a variety of departments. Groundbreaking is scheduled for early 2003, with occupancy expected in the summer of 2005.

Next in line is a 100,000-square-foot basic science building that should open in 2006 near the present basic science building.

Share the Spirit
During the holidays, don't forget those closest to home. As usual, Hopkins departments are willing to do the match-making for employees who want to lend a hand to an East Baltimore family.

Corporate Security along with Parking and Transportation is hosting its seventh Annual Share & Care project to help children from the Martin Luther King, Jr. Early Head Start, Perkins Daycare, internal Johns Hopkins Hospital families, and additional children from the surrounding community. Santa's List, which provides the children's first name, age, gender and several gift ideas, was distributed beginning in early November. You can sponsor a child this holiday season or simply donate gift certificates or money and let Corporate Security do the shopping for you. Contact: Karen Fortune, 410-889-4496 or Rhonda Allen, 410-614-3902.

The JHHS Department of Community Services is collecting unwrapped new toys and funds for children of East Baltimore families who live in Hope Village, formerly the Broadway Homes Tenants Association. To select a child-or a whole family-to sponsor, see the list of children on the department's Web site ( You can have the list faxed to you by calling 410-614-4976. To make a financial contribution to this effort, send checks, payable to

JHHS Community Services
550 N. Broadway, Suite 510
Baltimore, MD 21205

Indicate "Holiday Gift Giving" on the check. Bring all unwrapped gifts to the 550 Building, Suite 500, by Dec. 20. Contact: Terry Todesco, 410-614-4976.

It's Turkey Time
There's no reason to cook a whole turkey at holiday time: most people go for the breast meat anyway, and the lighter portions of the turkey are lower in saturated fat. Here's an easy recipe for cooking a whole bone-in turkey breast. Since the turkey skin, which has a good deal of fat, should be discarded before serving (or eating), it's wasteful to season the skin itself. Instead, rub a mixture of fresh basil, garlic and lemon under the skin.

Roast Turkey Breast with Garlic, Lemon and Basil

3/4 cup packed basil leaves
8 cloves garlic, peeled
2 tablespoons olive oil
11/2 teaspoons grated lemon zest
3 tablespoons fresh lemon juice
11/4 teaspoons salt
1 bone-in turkey breast (4-6 pounds)
1 whole lemon

  1. Preheat oven to 400 degrees. In a food processor, puree the basil, garlic, olive oil, lemon zest, lemon juice and 1 teaspoon of salt.
  2. Carefully lift the skin of the turkey breast, without removing it. Rub the basil mixture over the turkey flesh and replace the skin. Rub the inside cavity of the turkey with the remaining 1/4 teaspoon salt. With a fork, prick the whole lemon in several places. Place the lemon in the turkey cavity.
  3. Place the turkey, breastbone down, on a rack in a roasting pan. Pour 1/2 cup of water into the bottom of the pan. Roast 1 hour and 15 minutes, basting every 15 minutes with the juices in the bottom of the pan.
  4. Turn the turkey breastbone up and roast for 30 minutes, or until a meat thermometer registers 165 degrees (temperature will rise to 170 degrees as the turkey stands). Let sit 10 minutes and discard lemon and skin before carving. Makes 8 servings.

Per serving: 276 calories, 4.8 g total fat (0.9 g saturated), 146 mg cholesterol, 0.9 g dietary fiber (0 g soluble), 3 g carbohydrate, 53 g protein, 456 mg sodium. Good source of: niacin, selenium, vitamin B12, vitamin B6, zinc

This recipe is from Recipes for Weight Loss, by Lawrence J. Cheskin, M.D., and Lora Brown Wilder, Sc.D., M.S., R.D. Along with Recipes for a Healthy Heart and Recipes for Arthritis Health, the book is part of the forthcoming Johns Hopkins Cookbook Library, which will be published early in 2003.



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