HowWe Met JoAnn Rovig
Inventor of the JoViPak
Just a few weeks ago, a true pioneer in the physical therapy field stopped by our clinic. JoAnn Rovig may not be a household name to you, but to us, she’s known as a revolutionary in our industry. She developed a device now known as the JoViPak, which has been helping patients with lymphedema for decades. Lymphedema is a condition where blockage of the lymph vessels cause swelling and prevents proper circulation of this disease-fighting fluid. The swelling will often cause pain and require intervention to resolve. That’s where the JoViPak comes in. By using four different foams, this wrap helps facilitate the circulation of lymph throughout the troublesome area. There are different models of wraps for the parts of your body that are affected, but the concept stays the same. The wraps
contain four foams that vary in density and apply pressure to the tissues, which creates a light compression. This in turn aids in the movement of lymph through the vessels and creates a continuous flow throughout the body. Studies suggest that JoAnn’s creation has assisted with even the most stubborn cases of lymphedema, and over time, it can help break up fibrotic skin areas under the epidermis. Since its initial inception, the JoViPak has had many developments that have changed the lives of patients all over the world. There are over seven different products now, and each one provides relief for people in need of aid. It was amazing to meet such an incredible person who has made a difference in our field. She’s 80 years old now, and her excitement for the product is just as inspiring as ever.
SUDOKU
Charred CHILI-CHEESECORN
You’ll find all of the flavors of elote, Mexican street corn, in this dish, without any of the mess. It’s the rare side that can outshine any main course.
• 4 ears of corn, husked
• 1/4 cup fresh lime juice
• 4 tablespoons high-smoke- point oil, such as canola or vegetable
• 2 ounces fresh cotija
cheese (or feta), crumbled
• 1/4 cup cilantro
• 1 large shallot, thinly sliced
• Salt and pepper, to taste
• 1/2 red chili (such as Freson) or jalapeño, thinly sliced
1.
Heat grill to medium.
2. Brush corn with 2 tablespoons oil and grill until visibly charred, 10–12 minutes.
3. Cut kernels off cob and combine with shallots, chilis, lime juice, cheese, and remaining oil.
4. Season with salt and pepper, garnish with cilantro, and serve.
Inspired by Bon Appetit magazine
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