Tag Archives: North Carolina

2015 Great 100 Nurses

Rex is proud of Sheri Taylor, RN BSN IBCLC, Lactation Services, Women’s & Children’s Services, Fadwa Bousliman, RN PCCN, Team Leader, Cardiovascular & Pulmonary Services, and Rosemary Hill, RN BSN, Special Care Nursery, Women’s & Children’s Services, for being selected for this year’s list of the Great 100 Nurses in North Carolina. The prestigious list recognizes registered nurses for their outstanding professional abilities and commitment to improving health care in their communities. The list is compiled by The Great 100 Inc., a grassroots, peer recognition organization that honors the nursing profession in North Carolina.

In honor of their accolade, we asked Sheri and Fadwa to share what being a Great 100 nurse means to them.

Sheri Taylor, RN BSN IBCLC, Lactation Services, Women’s & Children’s Services:

Sheri Taylor, RN BSN IBCLC

Sheri Taylor, RN BSN IBCLC

Many months ago, my supervisor let me know she was nominating me for the Great 100.  I was grateful for the confidence and trust that she had in me and humbled by her wanting to take the time to fill out the application.

Last month, I got notification in the mail that I had been selected to be one of 2015 Great 100 nurses.  I was excited that I was selected.  I was excited that I could represent not only myself, but nursing in Women’s and Children’s, and nursing at Rex.

As the news spread to my friends, family, and colleagues that I had been selected, the kind words and comments that have come my way have been overwhelming.  People I didn’t even know very well were congratulating me.  People who did know me well gave me words of praise.  My colleagues were as excited as I was. It was like having a celebration every day at work.  Most humbling of all were the words of praise from some of the families I have worked with over the years.

I am more appreciative of my role in helping new families than ever before.  I wish every nurse could hear the words of appreciation, support, and praise that I have heard since being named a Great 100 nurse.  I have never been prouder of being a nurse.

Fadwa Bousliman, RN PCCN, Team Leader, Cardiovascular & Pulmonary Services:

Fadwa Bousliman, RN

Fadwa Bousliman, RN PCCN

I started working on Three West eight years ago as a foreign nurse, struggling with her communication skills. My assets were a big heart and a sense of humor. I was determined to make my patients’ lives a little better, at least during my shift. I have been fortunate to work with a great team and a wonderful manager; they inspired, directed, and encouraged me. Since then I have grown to become the go-to person on my unit.

I never dreamed that I would win any award. I certainly wasn’t doing anything for it – I was doing my job, a job that I love. When my manager, Janice Laurore, informed me that she nominated me for the Great 100 Nurses for North Carolina award, I was thrilled. It’s meaningful to know that someone believes you are good enough to deserve an award. I told my manager that being nominated is a win in itself.

When I got the letter confirming that I was selected as a Great 100 Nurse, I was ecstatic. I called my manager on her cellphone to inform her. We were screaming on the phone like teenagers! Winning this award has taught me that with hard working anything is possible. It motivated me to do an even better job.

Words cannot express how happy and proud I am to receive this award. I feel valued and appreciated. I am deeply thankful and grateful for this award.

Fadwa, Rosemary and Sheri, 3 of North Carolina's Great 100 Nurses

Fadwa, Rosemary and Sheri, 3 of North Carolina’s Great 100 Nurses

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Building a Late Summer BLT

Ryan ConklinRyan Conklin is a Chef Manager for Culinary & Nutritional Services at Rex. His mission is to bring healthy, gourmet cuisine to the Rex community & shed the label of “hospital food.”

As I get older in my culinary journey, this phrase starts to become more important to me everyday. There is a tendency on our world to construct dishes that are over-complicated and definitely neglect to highlight the quality of the individual ingredients.

Very often, as with making a quality pizza, less can actually become more! That was our inspiration today as I worked with guest Chef Tessa Nguyen to artfully craft a sandwich that was a little bit salty, smokey, sweet, and crunchy. With the help of two grill cooks, who handled all the orders, today I watched dozens of customers walk up to our grill station and all order the same thing one after another: The Ultimate BLT.

In the spirit of the late North Carolina summer, I really wanted to highlight this sandwich for lunch, and what a success it was. It all started with the bacon, which was house made from fresh pork belly that we cured for a week in a flavorful brine. It was then cold smoked for two hours using applewood chips. I sliced it nice and thick which gave it a meaty texture as this was one of the highlights of the sandwich.

After that, there was some really sexy (that’s right, I said it) heirloom tomatoes that were hand picked in the morning at the State Farmers Market in Raleigh. Today’s variety were all locally grown, and included Cherokee Purples, Marvel Stripes, and Brandywines. They were absolutely delicious, being both perfectly ripened and juicy. We sliced them rather thick, with the hopes of the tomato juices bursting in your mouth as you take your first bite.

To top it off,  we used a couple young red leaf lettuce fillets on each sandwich. They were plush and crisp at the same time, still having a rich flavor, which is not something achieved when using Iceberg lettuce.

As we layered these ingredients atop of our lightly toasted  Wheatberry bread, the top piece was brushed with a generous schmear of a lovely lemon basil mayonnaise that Chef Tessa made with basil picked right from our herb garden just five minutes prior. This spread that she made was perfectly seasoned with just a hint of fresh garlic.

What a sandwich, perfect for this time of the year when the tomatoes are at the peak of freshness here in North Carolina. I was happy, and I’m sure the 40 plus people that enjoyed one for lunch in Raleigh today felt just the same.

Five layers of Love,

Chef Ryan

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