Kathleen Forbush: My Three Bundles of Joy

Kathleen Forbush: My Three Bundles of Joy

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signature chefs auction

Join us for 2018 Memphis Signature Chefs Auction, as Memphis’ finest culinary talent come to support the March of Dimes. This year's event marks the 80th anniversary for March of Dimes, and we are celebrating at the Guesthouse at Graceland. The Signature Chefs Auction is a high profile black-tie gala that pays tribute to the culinary excellence of our prominent chefs, while raising money to improve the health of all moms and babies.  Enjoy the evening with your friends, while you bid on our unique packages, and raise your paddle to Fund the Mission and give generously to save babies.

DATE
: Thursday, November 15, 2018  |  Time: 6:00 PM
LOCATION: Guesthouse at Graceland
ADDRESS: 3600 Elvis Presley Blvd., Memphis, TN 38116
For more information please contact Rosa Potts at 901-800-0346.

Join Us!

My Three Bundles of joy
By Kathleen Forbush
Kathleen and Matt Forbush
After being told they might never have children, Kathleen and Matt Forbush were thrilled and nervous to find out they were expecting triplets in the fall of 2014. Knowing it was a high risk pregnancy they went to weekly ultrasounds and anticipated an early delivery aiming for 35 weeks. Everything was going smoothly up until 23 weeks when the identical twins were diagnosed with stage 4 twin to twin transfusion syndrome. After a successful laser surgery Kathleen was put on bed-rest and doctors hoped could carry the boys for at least 6 weeks longer.

 

However, Kathleen was able to make it almost ten weeks longer after several ups and downs and the last six weeks of bed-rest being in the hospital due to pre-eclampsia and preterm labor. At 32 weeks 5 days gestation, Jackson, Parker, and Smith Forbush were born on March 20th, 2015 at 2:40, 2:41, and 2:42 pm. . Jackson weighed 4 lbs 4 oz and was 16.5 inches, Parker was 3lbs 11oz and 16.5 inches, and Smith was 4lbs 10 oz and 17.5 inches. The boys were taken immediately to the NICU where Jackson required no additional help breathing and Smith and Parker were on nasal cannulas for the first few hours. The boys all initially had feeding tubes, had to go under the lights to regulate bilirubin and had a few apnea and bradycardia episodes as they learned to regulate their breathing, heart rate, and temperature. Juggling three babies in the NICU and trying to get in kangaroo time with each was not the easiest but the boys continued to do well and all took to the bottle within a week of being born. Smith was discharged first after 14 days, Jackson after 16 days, and Parker after 18. It has been a crazy, fun,wild ride ever since then with the addition of baby girl Ruby last fall. The boys have all met their milestones and are currently attending pre-k where they are thriving.

The forbush family

SIGNATURE CHEFS AUCTION
AN EVENING OF EXCELLENCE
Join us for 2018 Memphis Signature Chefs Auction, as Memphis’ finest culinary talent come to support the March of Dimes. This year’s event marks the 80th anniversary for March of Dimes, and we are celebrating at the Guesthouse at Graceland. The Signature Chefs Auction is a high profile black-tie gala that pays tribute to the culinary excellence of our prominent chefs, while raising money to improve the health of all moms and babies. From your arrival at the event you will enjoy the chance to taste the chef’s creations while bidding on the Silent and Super Silent Auction packages, before taking your seats for the Live Auction and Fund the Mission. Enjoy the evening with your friends, while you bid on our unique packages, and raise your paddle to Fund the Mission and give generously to save babies.
DATE: Thursday, November 15, 2018  |  Time: 6:00 PM
LOCATION: Guesthouse at Graceland
ADDRESS: 3600 Elvis Presley Blvd., Memphis, TN 38116
For more information please contact Rosa Potts at 901-800-0346.
Enjoy the evening with your friends, while you bid on our unique packages

EVENT LEADERSHIP
We are so excited and fortunate to have Lea Carr, Paragon Bank and Sharon Posman, Lipscomb & Pitts as this year’s event Co-Chairs. This year’s goal is $160,000, and we look forward to surpassing it with their leadership.
Event Co-Chairs: Lea Carr & Sharon Posman
Lead Chef: Josh Steiner, Strano by Chef Josh
Revenue Chair: Kelly Bunch
Auction Co-Chairs: Carissa Shumaker
Communications Chair: Ron Wong
Thanks to the leadership of our volunteer chairs and committee members, we are honored to present this year’s Signature Chefs event. After months of hard work, these volunteers have taken the event to new heights. The March of Dimes and the families we support are grateful for the generosity and effort of the team that made this evening possible.
MEET OUR 2018 LEAD CHEF
We are excited to have Chef Josh Steiner as this year’s Lead Chef for our Signature Chefs Auction.
He will bring great leadership and the recruitment of the finest chefs, Memphis has to offer.
Strano’s Chef Josh Steiner grew up in a predominately Sicilian and Moroccan kitchen under the watchful eye of his two grandmothers. This upbringing has inspired him to create dishes that are based on very old and authentic family recipes with a modern Sicilian twist. Josh was raised in Memphis, TN. and he graduated from Lausanne Collegiate School. As a teen, he started as a bus boy and dishwasher in a neighborhood restaurant and worked his way up to one of the chefs of the restaurant. After getting a taste of the benefits of a chef’s lifestyle, Josh decided to make it his life and enrolled in L’ecole Culinaire. During his studies he decided he wanted follow his passions to Italy to learn traditional cooking techniques from the kitchens of the Sicilian masters.
While in Sicily, Josh trained his palate in classes featuring tastings of olive oil, chocolates as well as wine. He frequented the local bustling food market in Palermo then worked side by side with Chef Vincenzo to create the traditional Sicilian dishes. Josh spent time in a local Modica restaurant working in the kitchen to help create their regional specialties. In Taormina, not far from Mt. Etna, Josh learned true Sicilian cooking from true Sicilians.
Sicilian cuisine is perhaps the most celebrated in all of Italy because of the exceptionally fresh ingredients that are readily available thanks to the gloriously mild Mediterranean climate. It is also a confluence of the people’s that inhabited the island over the ages including the Greeks, Romans, Normans, Arabs and Spanish. This fits in well with Josh’s own fused Moroccan and Italian roots. On this journey, Chef Josh learned the value of using natural ingredients to create delicious and delicate cuisine. The cuisine of Sicily, from cannoli to couscous is as complex as its history and beauty that also include the island’s world famous wines. Chef Josh’s cuisine is both genuine and elegant as he strives to use only local seasonal ingredients and products to ensure your experience at Strano is as fresh and authentic as possible.
CULINARY EXCELLENCE
The Signature Chefs participating in the event, is what makes this event so amazing. Nowhere else can you have the best in culinary, all in one evening! A HUGE thank you to this year’s Lead Chef, Josh Steiner, Executive Chef and Owner of Strano by Chef Josh.
This year’s panel of chefs is sure to be the largest and best yet. Our chefs are artists, innovators and philanthropists, and we look forward to sharing their talents at the event.
Get Your Tickets or Sponsor:

March of Dimes Website

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Living Healthy: Tips on How I Became A Better Healthier Me!

Living Healthy: Tips on How I Became A Better Healthier Me!

Living Healthy

Tips on how i became a better healthier me!

By Ashley Moss

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A Healthier Path

Ever since the death of my mom last December from stomach cancer, I’ve been trying to eat better and live healthier. She was a good person with a good heart, but as she got older she failed to take care of her body physically in the ways that doctors recommend, which I believe ultimately led to her cancer diagnosis. My mom’s death had a profound effect on me, thus I decided to eat better and take better care of myself to honor her and her memory after her death. My mom suffered with cancer, and I don’t want to go through the symptoms of the same disease or other similar ones if I don’t have to in life. I know if she was still living, she would feel the same and tell me to take better care of myself than she took care of herself in her later years. Below are a few of the things I do on a continual basis to be healthier. (Maybe you guys can adopt a healthier lifestyle by practicing some of the tips below in your daily lives as well.)

The guide to Success

1.  I watch the amount of fats foods and sugary foods that I eat. A lot of foods with fats and sugars in them aren’t good for human beings’ digestive systems or blood sugar levels. Therefore, I eat less sugary foods and foods with fat in them.

2.  Though I crave a lot of fast, sweet, and salty foods, I eat more vegetables and fruits now. Eating more vegetables reduces my risk of developing cancer, while eating berries is good for my heart and overall health. I eat vegetables and fruits such as cabbage, carrots, lettuce, grapes, broccoli, strawberries, and blueberries.

3.  I exercise more. I did yoga before my mom died. Yet, now I also walk around my neighborhood two to three times a week in addition to doing yoga five times a week. Physical activity or exercise improves eyesight, normalizes blood pressure, and lowers cholesterol levels.

4.  I eat with my mind, and not my eyes. Before my mom’s death, I used to eat based upon what I was craving or what looked good to me. Now, I focus on how the food will affect my body in the long run and choose healthier foods to eat. I know that if I want to live to see the age of seventy, I must eat foods that will strengthen and protect my body, not harm it.

5.  I keep good company around me. “Bad company corrupts good morals and healthy lifestyle choices”. Don’t let other people tell you that what and how you eat aren’t important. I keep people around me that support my new lifestyle choices and want to improve their health with me. Moreover, I examine healthy and unhealthy relationships in my life regularly. I hold on to the ones that are good and contribute to my health and let go of toxic ones that don’t.

ashley Moss

Guest Blogger // AshleyMossAuthor.weebly.com

Ashley Moss was born and raised in Memphis, Tn. She is the middle child of three children born to her mother, and she dearly loves her family. She is an aspiring journalist and writer who is finishing up her third degree at Southern New Hampshire University online. She also loves reading, writing, anything inspirational, and pizza.

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