Serving People Throughout Connecticut Mission of Mercy People with poor oral health don’t just suffer from problems with their mouth and teeth. Oral health is part of a person’s general health; it can have a severe impact on their mental and emotional well-being.The volunteers who participate in CTMOM aim to give these people a pain- free life and a confident, beautiful smile. Dr. Norige has been part of the Mission of Mercy campaign since 2008. Today, Dr. Norige readily volunteers his time to help people in need. “Our two-day clinic in April had over 800 volunteers, and we were able to see and treat over 600 patients,” he says. “We want to see as many people as we can, but there are so many people who need dental work, we reach max capacity pretty quickly.” People from all across Connecticut in need of oral care will travel miles and stand overnight for a chance to see one of the doctors and be treated. Already the CTMOM is planning their next clinic for March of next year. “There are some folks who come year after year to the program,” Dr. Norige says. “This has become their permanent dental home, and we’re all happy to give them treatment they otherwise wouldn’t be receiving.”
IN April, SouthWindsor Smiles’ very own Dr. Kevin Norige participated in a project known as Connecticut Mission of Mercy (CTMOM).The CTMOM is one of many programs that offer people who can’t afford dental care a chance to receive that care for free. Many low-income Americans cannot afford to see a dentist regularly or are unable to afford dental insurance.
To learn more about the CTMOM, you can visit their website at CTMOM.org.
Hash Browns NO. 1 DAD
Puzzle Your Brain
i ngred i ents
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1 stick (1/2 cup) unsalted butter, or 6 tbsp ghee
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Freshly ground black pepper, to taste
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Pinch of cayenne pepper, plus more to taste
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3 russet potatoes (about 1/2 lb.), peeled
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1 tsp Kosher salt, plus more to taste
d i rect i ons
1. In a small saucepan, heat butter over medium heat until foamy. Reduce heat if needed to avoid browning. Skim off white milk solids to make clarified butter (ghee).Transfer to a bowl and reserve. (This step won’t be needed if using ghee.) 2. Using the large holes on a box grater, grate potatoes.Transfer to a large bowl of cold water and stir until water becomes cloudy. Rinse potatoes under cold water, then squeeze out liquid using cheesecloth or a kitchen towel, removing as much moisture as possible. Season potatoes. 3. In a large nonstick skillet, heat ghee to medium-high. Add potatoes and cook until a crust forms underneath, about 5 minutes. Using a rubber spatula, break up potatoes and continue to cook, adding more ghee if potatoes begin to stick.
4. Cook until golden brown and crisp, about 8 minutes. Drain on paper towels; season with salt, pepper, and cayenne to taste. Serve.
P ublished by T he newsletter P ro | www .T he N ewsletter P ro . com
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