Please join us in welcoming our new head of Research and Instruction, Becky Morin. She comes to us from the California Academy of Sciences in San Francisco where she was head librarian. A Salem native, she is very excited to be back in Massachusetts and is thrilled to be back home with her beloved Boston Bruins! When not at work she enjoys distance running, cycling, cooking, and hanging out with her three misfit rescue dogs. If you see her around the library please feel free to say hello.
We are pleased to announce the creation of two research guides that highlight some of our archival materials. Funded by an Express Library Digitization Award from the National Network of Libraries of Medicine New England Region, they contain images and links to full-text articles from the library’s collection of materials regarding Tufts’ role in the community-health- center movement and the Jewish physicians who joined the Tufts faculty as a result of the “German Brain Drain” in World War II. We encourage you to visit these guides and experience the rich history of Tufts University School of Medicine!
Boston to Mound Bayou: Columbia Point & Delta Health Center
With its establishment of the Columbia Point Health Center (Boston, MA) and Delta Health Center, Inc. (Mound Bayou, MS), Tufts helped launch the community-health-center movement. This guide features background information about the community-health-center movement as well as materials related to the pioneering work of TUSM faculty members H. Jack Geiger and Count Gibson.
Excellence in Exile: German Emigré Physicians at TUSM
The materials in this guide pertain to the following TUSM faculty members: Alice Ettinger, Joseph Igershiemer, Gerhard Schmidt, and Siegfried Thannhauser.
Image credits: Tufts University
Need to look something up while on rounds? Want a point of care resource to access on your mobile device, but are looking to explore something different from what you already know? Try BMJ Best Practice!
From the Best Practice website:
“In a single source we have combined the latest research evidence, guidelines and expert opinion – presented in a step-by-step approach, covering prevention, diagnosis, treatment and prognosis. Best Practice provides a second opinion in an instant, without the need for checking multiple resources. Its unique patient-focused approach represents a major new advancement in information delivery at the point of care
Best Practice is brought to you by the BMJ Evidence Centre– a division of the BMJ Group that is working to provide healthcare professionals with innovative new products and tools that make evidence useful in practice.”
Best Practice is easy to navigate, set up how you would conduct a clinical exam, and provides step-by-step diagnostic and treatment advice. The resource is evidence-based and all articles undergo a gold standard editorial process with peer review and multiple sign-offs before publication.
For instructions on how to download the BMJ Best Practice app, visit our Mobile Resources LibGuide. You can also access it online from our homepage in the Popular Links drop down menu!
This delicious, flavorful Vietnamese dish is a personal favorite shared by a close friend. It’s a soup to make any time of the year to enjoy among family and friends.
Prep time: 1 hour and 15 mins.
Cook time: 2 hours
2 tbs. reduced sodium soy sauce
3 stems of green onion, chopped
1 tbs. beef spice (Gia Vi Nau Bo Kho)
1 tbs. sugar
¼ tsp. salt
1 clove of garlic, chopped
1lb beef stew meat (chuck)
Marinate beef with sugar, salt, beef spice, soy sauce, green onion, and garlic for at least 1 hour. For best flavor, marinate overnight in the fridge.
1lb carrots, chopped
1 stem of lemongrass, cut into 5 inch pieces
1 tbs. canola oil
2 tbs. beef spice (Gia Vi Nau Bo Kho)
1 tbs. sugar
1 tsp. salt
1 clove of garlic, chopped
6 (8oz)cans of reduced sodium chicken broth
1 pkg rice noodle (Banh Pho Tuoi)
herbs (mint, cilantro, and/or basil leaves)
1. Brown garlic with oil in a 6 quart pot, after it turns a golden color, put meat in.
2. Cook meat thoroughly, and then add 4 cans of chicken broth and 4 cans of water.
3. Add beef spice, sugar, salt, and then stir.
4. Add pieces of lemon grass stem (only used for flavor, to be discarded upon serving).
5. Let simmer for about 1 ½ hours.
6. Add carrots, 2 remaining cans of chicken broth and 2 cans of water.
7. Let simmer for ½ hour more, stirring occasionally.
8. Cook rice noodles as indicated.
9. Discard lemongrass pieces and serve soup over noodles in a bowl.
9. Garnish with mint leaves, basil, or cilantro.
Yields approximately 4 quarts | Serving size: 3 cups | Calories per Serving: 306 | Servings: approximately 5
Here at HHSL, we’re always looking to expand our collection to provide new books and other materials for your leisure, research, and other informational needs. For this month’s post, we’ve highlighted some recently acquired titles on the topic of the history of diseases.
- The Colony: The Harrowing True Story of the Exiles of Molokai by John Tayman
- The End of Plagues: the Global Battle Against Infectious Diseases by John Rhodes
- Flu: the Story of the Great Influenza Pandemic of 1918 and the Search for the Virus That Caused It by Gina Bari Kolata
- Plagues and Peoples by William H. McNeill
Is there something else that you would like to see on our shelves? Please let us know by recommending a purchase.
We’re lucky that campus is so close to so many great dining establishments, but lunch choices can become routine. It’s no easy feat to choose from such a wide range of options when you have limited time and a limited budget. In this series of blog posts, we’ll highlight lunch spots where you can get lunch for under 10 dollars in under 10 minutes(ish). Is there a place you’ve always wanted to try but haven’t had the chance to yet? Let us know and we’ll check it out for you!
Al’s South Street Cafe
Al’s South Street Café is right around the corner from South Station and is a sure bet for a quick and delicious sub. Walking in for the first time during the lunchtime rush can be a bit daunting, as it is packed with regulars who clearly know what they want and where to stand to get it. To maximize efficiency, there are two lines–one to the right for cold subs and one to the left for hot. I’d recommend standing back to study the menu before jumping in line, as it moves fast (really fast!) and the staff, while pleasant, are committed to speed and will start making your order the moment you appear in front of them.
I am always impressed at how quickly they assemble the cold subs. Hot subs take a bit longer, naturally, but really don’t require a much longer wait. A small sub, measuring in at 10 inches, is more than enough for lunch, and at $6.50 is a great value. For $8.00 you can get any small sub or wrap, a 20oz soda, and a bag of chips. If you’re feeling hungry (or want leftovers for later), you can pick up a large sub for $8.50.
My favorites are the Al’s Café Special (prosciutto, fresh mozzarella, plum tomatoes, basil, olive oil, and balsamic vinegar) and the chicken salad (“Best Chicken Salad in Boston” according to their menu). Being somewhat of a creature of habit, I must confess that I have yet to try any of the hot subs, but a friend and fellow Al’s-devotee recommends the Chicken Arianna (grilled chicken tenders, melted cheese, lettuce, tomatoes, and buffalo blue cheese) or the Chicken Pesto (chicken tenders with—you guessed it—pesto). They also offer a selection of salads (standard sub shop varieties like Greek, Caesar, etc) and soups.
Some seating is available inside, but you ought to get away from the noise and sit outside in Dewey Square or by the Chinatown Gate if the weather’s nice. And of course you can always bring it back to the library to resume your studies and make everyone jealous of your delicious lunch.
Do you have a favorite sandwich at Al’s? Do you have a suggestion for the next place we should try? Write to us!
Al’s South Street Café. 179 Essex St. Boston, MA 02111. Mon-Fri 10:30am-3pm. They accept cash, credit cards, and LevelUp.
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