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Updates to Service Delivery by Heartland RADAC due to COVID - 19

 

It is the intention of Heartland RADAC to continue serving clients to the best of our ability, while adhering to the restrictions of the Statewide Stay at Home Order No 20-16, issued by Governor Kelly, which went into effect on March 30, 2020.   https://governor.kansas.gov/wp-content/uploads/2020/03/EO20-16.pdf

In order to continue providing services, Heartland RADAC has made a few adjustments to allow us to continue working with clients by phone and telemed/video, while maintaining the social distancing requirements due to COVID – 19.   

All Assessments, Case Management, Peer/Recovery Coaching and Treatment will be performed via phone and/or video depending on the technology available. 

When you call in to the agency main number, our schedulers will ask you a series of questions to make sure you have the ability to complete an assessment.  Once scheduled,  our staff will assist you in getting connected to you based on your responses to the following questions.   

Questions re: technology will include: 

1) Do you have the ability to download an app on your computer or phone? 

2) If yes – are you willing to download the app needed to complete a service via video. 

3) Do you have an email? Are you currently able to retrieve emails? 

4) What is your contact number we can reach you? 

5) Is there an identified Voicemail, where we can leave a confidential message? 

Please call us at 913-789-0951 or 1-800-281-0029 to schedule an assessment.

 https://www.hradac.com/what_we_do/hradacconsentandreleaseforms.html

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Eating Environmentally

According to the Tufts University Food Awareness Project, the average bite of food travels 1,300 miles before it gets eaten. These vehicles pollute the air and contribute to global warming. The best solution? Eat locally and seasonally.

Check labels at grocery stores (opting for locally grown produce) or choose to shop at farmers’ markets whenever seasonally possible.

Need some good options for eating seasonally this summer? Check out this list of produce available mid to late summer (as well as some ideas on how to prepare each):

Watermelon
Arugula salad with watermelon and feta
Frozen watermelon margarita
Vodka infused watermelon
Watermelon lemonade

Strawberries
Strawberry shortcake (ah, the classics)
Balsamic spiked strawberries
Strawberry fruit leathers
Strawberry lemonade muffins
Strawberries with Greek yogurt

Raspberries
Raspberry truffle cake (recipe available at SouthernLiving.com)
Raspberry-chocolate chip frozen yogurt
Raspberry jam (nothing says breakfast like some homemade jam on a biscuit)
Raspberry limeade
Raspberry-Almond Crumb Tart

Blackberries
Triple berry crisp (use blackberries, raspberries, and blueberries!)
Blackberry smoothie
Blackberry and goat cheese salad
Whole-wheat blackberry bread with dark chocolate chips

Blueberries
Blueberry pies
Blueberry flax pancakes
Blueberry zucchini bread
Blueberry sour cream coffee cake

Basil
Basil pesto
Caprese Salad
Green risotto
Stuffed chicken thighs (stuff them with spinach, parmesan and basil and toss on the grill)

Cantaloupes
Cantaloupe salad with mint vinaigrette
Fresh fruit salad (oldie but a goodie)
Grilled fruit kebabs
Cantaloupe Italian ice

Corn
Mexican roasted corn salad with buttermilk dressing
Roasted fresh corn, poblano and cheddar pizza
Grilled corn with chipotle butter
Sweet corn ice cream (Odd? Yes. Delicious? Possibly—give it a try and let us know.)

Cucumbers
Cucumber salad
Quick pickle recipe
California roll
Cucumber water (oh so refreshing)

Let this list serve as a jumping off point for your summer cooking. Grab a group of friends or check out restaurants that serve fresh and local produce. Either way now is a great time to enjoy some tasty summer dishes while eating environmentally.