Monthly Archives: November 2016

Employee Art Warms New Clinic Space

When Door County Medical Center announced plans to renovate its main clinic in Sturgeon Bay, president and CEO Jerry Worrick knew he wanted something special to adorn the walls. “We have such a depth of talent among our staff, including many fine amateur photographers,” he said. The hospital put out a call to DCMC staff members to submit photographs of Door County scenes for consideration.

"The Fence" by Corinne Schaefer

“The Fence” by Corinne Schaefer

“The response was overwhelming,” said Jodi Hibbard, director of clinic operations who helped organize the project. “We had more than 70 photography submissions from a wide range of staff and providers.” Through an inclusive voting process, all those employed by DCMC selected the top 10 photographs. “There was a tie for tenth place, so we ended up selecting 13 photographs to be printed and mounted.”


"Summer Field" by Heather Khan

“Summer Field” by Heather Khan


The result is a beautiful and tranquil gallery, featuring subject matter ranging from iconic Door County scenes like Cave Point, to pictures of children and animals. “We wanted to pay homage to the fact that our employees have rich lives and talents outside of work. We could have purchased stock photos, but it’s more meaningful to have this gallery created by our own team,” said Hibbard.

The gallery is in the rear hallway of the main clinic in Sturgeon Bay, open Monday through Friday from 7:30 a.m. to 5:00 p.m.

Wendy Ulrikson: Getting People What They Need

Wendy Ulrikson likes playing a supporting role. As department assistant for Cardiopulmonary Services, she works every day to communicate with patients and support staff members. “My role includes scheduling respiratory tests, calling patients to set up sleep lab appointments, and supporting the sleep lab and respiratory technicians,” she says.

Ulrikson joined DCMC in 2011, at a time when the Sleep Facility was expanding. “As an American Academy of Sleep Medicine accredited sleep lab, there’s a lot that needs to be done to stay current and make sure we are providing best practices for our patients.”


Her background in business administration in shipbuilding and manufacturing and as a pharmacy tech prepared her for the varied demands of health care work. She even worked in the IT department of a nuclear plant. “I love being in this supporting role. Helping people achieve their goals and get the resources they need to accomplish their jobs is really fulfilling for me.”

Ulrikson has referred many friends, family and acquaintances to the DCMC Sleep Lab. “I’ve learned a lot about sleep issues, and when I hear people talk about certain symptoms, I’m able to share my knowledge about how sleep problems can have a serious effect on health.”

She also enjoys talking with patients and helping them understand the “why” of their respiratory care. “Patients really appreciate when we take the time to explain the process of testing,” she says. Recently, a patient thanked Ulrikson and told her of the difference she made in his care by encouraging him to get to all of his appointments. “That made me feel really good.”

Outside of work, Ulrikson enjoys spending time with her two young grandchildren. “We always look forward to doing things in the community, including activities sponsored by the hospital.” She has taken her grandchildren to the Southern Door Eagle Trail Run, and hopes to enroll them in next summer’s Art on the Wild Side classes.

When she’s out and about, she isn’t shy about telling her own DCMC story. “I’m not just an employee – this is where I get my own health care, including surgeries. I will come back in a heartbeat, because the care here is such high quality.”

Brussels Sprout Slaw with Cranberries and Walnuts

by Judi Sowl, Registered Dietitian, DCMC

Cruciferous vegetables like broccoli, brussels sprouts, green cabbage and cauliflower are excellent sources of vitamin C, folate, dietary fiber and magnesium. The four-petal flowers from these veggies resemble a cross or “crucifer,” hence their name. According to the American Institute for Cancer Research, adding cruciferous vegetables like Brussels sprouts to your diet can help lower risk for certain cancers, including colon, mouth, esophagus and stomach.

Raw Brussels sprouts on a cutting board with a knifeBut these vegetables are also delicious! This colorful, fresh side dish will make a great addition to the Thanksgiving table, or any festive gathering. Or, take a serving for lunch along with a piece of whole grain bread and some low-fat cheese.

Brussels Sprout Slaw with Cranberries and Walnuts

  • 3/4 lb. Brussels sprouts
  • 1 Fuji or Gala apple, peeled, cored and finely chopped
  • 2/3 cup dried cranberries
  • 1/2 cup walnuts
  • 1/2 tsp. kosher salt
  • 1/8 tsp. fresh ground pepper
  • 1/3 cup fresh Meyer lemon juice (or 1/4 cup regular lemon juice)
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. honey

Trim bottoms from sprouts and remove any loose or bruised leaves. Place shredding disk or fine slicing disk in food processor, and using feeding tube, gradually shred Brussels spouts: makes about 4 1/2 img_5888cups. Transfer shredded sprouts to mixing bowl.

Add apple, cranberries, walnuts, salt, pepper and lemon juice and stir with a fork for one minute to combine well. Add oil and stir. Cover and refrigerate slaw for 3 hours or overnight. Re-stir before serving. Best served within 24 hours.

Makes 8 1/2 cup servings.

Per serving: 141 calories, 7 g fat, 20 g carbohydrates, 3 g protein, 4g fiber, 13 mg sodium.