Dr. Frank Landry, MDVIP

12/19/2020

Practice Newletter:

Merry Christmas, Happy Hanukkah, and a Very Happy New Year!!!!

Wow, it is hard to believe the year is coming to a close. For most of us, I think this is a good thing to get 2020 behind us. This year, simply stated, has been a bummer. It has been a year of a sacrifice for so many. People are worn out and tired of it all. However, I am grateful for good health and the prospects of knocking this Grinchy slimy virus out in the New Year—the vaccine has arrived in Vermont!

So yes, your New Year’s gift is the COVID 19 vaccine which everyone should get. You all have been so good with following all of the rules, wearing masks, quarantines, testing, flu vaccine, not traveling, such that I have had very few sick with the virus, no deaths, and only one hospitalized to date. Thus, I want all of you to get the vaccine which is coming in the New Year.

The State has begun to receive the vaccine and the State will be deciding the strategy for delivering this vaccine. Keep the following numbers in mind as you listen to the Department of Health’s announcements. It looks as though the State will be getting about 5800 vaccines a week. It is estimated that there are: 31 thousand health care workers, 6100 nursing home residents, 3800 first responders ahead of most people. In regards to “the pool of “over 65 and health risk”, there is another 45,000 in Vermont (data from New York Times). The State, after the priority categories are done, (health care, essential workers, nursing home residents) will likely distribute vaccine to doctor’s offices where we are very prepared to give out the vaccine according to their guidelines. Realistically, we can expect vaccine to get to the doctors’ offices by early spring---I am hoping sooner. We will call your personally to let you know when we have a vaccine available for you. Unlike the flu vaccine, I cannot purchase this vaccine and I am dependent on the State to fairly allocate the vaccine to practices which I have no doubt they will do. We will all still need to our part after receiving the vaccine until the whole population is immunized—so masks, and all the current precautions remain. If we all cooperate, next Thanksgiving should be a blast. Happy New Year, indeed.

The office is running fine. We have been able to catch up from the Spring slowdown in regards to annual exams. My goal is stay open and to have the ability to see and exam patients wishing to come into the office. We will continue to streamline the first part of the exam to do only testing that is absolutely necessary to avoid any unnecessary exposure and to shorten the visit. Please if you have any symptoms of COVID, fever, or have traveled out of Vermont in the last 14 days, choose a telemedicine visit as we need to reduce the risk of exposure to avoid quarantine of the doctors and staff which would jeopardize our ability to keep the office open. If you have any concerning symptoms, please call the office before coming in. This has been working great and again I am so thankful that you are so understanding of these office policies.

I passed my once every 10 year Internal Medicine recertification exam! I finally received the results and that I am good for another 10 years! The results clearly indicate that I have no signs (yet) of cognitive impairment (dementia). So, thanks for all the well wishes during my preparation and worry.

Winter Recipe: Coq Au Vin Slow Cooker. This is a modified recipe from my mother although she cooked this on the stove top rather than the lazy man slow cooker. She called it “drunken chicken” and I never knew if she was talking about the wine in the sauce or the referring to the glass in her hand. In any regards, it is very tasty.
Ingredients: Serves 5-6 at least.

2 tablespoons olive oil
Enough chicken for 6 (bone in chicken thighs and drums (8-10) are best but you can use half bone in breasts (6)if you prefer—keep skin on) Salt and pepper prior to cooking.
4 slices of thick bacon or 3 ounces of salt port (cubed small pieces)
3 cups of red wine (pinot noir)
mushrooms, quartered, one cup
Bottle of white pearl Onions (add this last 30-60 minutes of cooking).
1 cup of chicken stock
3 garlic cloves, smashed
2 sprigs rosemary
1 bay leaf (ok if you don’t have one)
Salt and ground pepper to taste
2 tablespoons of unsalted butter and 2 tablespoons of flour (toward the end used to thicken the sauce)

Directions
Heat oil in large skillet over med-high heat
Working in batches, cook chicken in hot oil until brown on both sides, 5 minutes per side.
Transfer chicken to slow cooker
Add mushrooms to same pan, lower to medium heat and cook for about 5 minutes stirring during this time. Once done, then add to crock pot.
Cook bacon or salt pork in the same skillet, turning occasionally until brown, 10 mins. Don’t burn bacon or pork.
Transfer bacon or pork to slow cooker
Stir in red wine, chicken stock, garlic, rosemary, bay leaf, salt and pepper to slow cooker
Cook in slow cooker on low until chicken is tender about 5 hours
In small bowl, mix butter with the flour and add to the slow cooker at hour 5 (thickens the sauce).
Stir in the bottle of Pearl Onions
Cook for another one hour (total time is about 6 hours).
Serve on or with brown rice, mashed potatoes or egg noodles . ( I like eating out a large soup bowl).
Enjoy with the beverage of your choice!

Keep your distance, wear a mask, quarantine if you must, get the COVID Vaccine in 2021. Remember your Vitamin D 3 1000 to 2000 a day.

Merriest of Christmas, the holidays and New Year!
Frank. Office 860-3940, Cell 233-9524, email: drlandry@mdvip.com
Office hours: Monday-Thursday: 8am to 4 pm. Friday: 8am to noon. In office or Telemed available.

11/18/2020

Practice Newsletter

Happy Thanksgiving:

I was hoping at this time I would be writing that the Pandemic was behind up. Unfortunately, like the rest of the country, we are seeing an uptick in cases. Many of the cases seem linked to specific events such as larger gatherings. And yes, Vermont is in a mini shut down again to try to curb the spread. Today’s report there were 51 new cases in Vermont, 17 in the hospital, 2 in the ICU and another death today to bring the total deaths due to COVID 19 to 60. Vermont has had 3100 cases thus far. In the recent month, I have had 2 cases. One patient was hospitalized and now doing fine. The other is recovering at home. Today, I tested 3 people, 2 with symptoms and one with exposure and have 5 people in quarantine due to exposure.

The good news is that the vaccine in on the way! 2 vaccines, Pfizer and Moderna appear to be very effective and are on the fast track for approval from the FDA. There are others in the lineup that will hopefully be available. I know a few of you are in the UVM trial and this too looks promising. The Federal government will work with the States on distribution, I believe. You can expect front line workers in nursing homes and hospitals as well as first responders to be top of the list followed by the most vulnerable which are nursing home residents. I would expect the next round would be for those over 65 and hopefully this will begin in the Spring. One of the scientists, working on the Pfizer vaccine, is very optimistic about how good these vaccines will be. He believes we will return to more normalcy by next Thanksgiving. Until then, wash your hands, wear a mask, avoid crowded places and events, and keep your distance---it appears this is the best we can do. For holiday guidance, check the CDC recommendations describing safety tips for the upcoming holidays.

Perhaps one of the most frequent calls I get is about the new restrictions in Vermont. The bottom line summary is they advise not to socialize in large groups and not travel outside of Vermont—large gatherings-bars, weddings, funerals, parties and travel are apparently spreading the virus. If you or friends and relatives do travel, the guidelines are quite clear----anyone coming into Vermont, students returning from college, need to quarantine for 14 days or quarantine for 7 days and get a negative test (it is critical you wait to get the negative test result back before you leave the quarantine). Quarantine means you do not leave the house. Unfortunately, I have no power or authority to exempt people from the rule. Testing sites are found on the Vermont Department of Health website, or go to Garnet.care (airport private testing spot) or Walgreens website to sign up for the Walgreen site on Susie Wilson Road. I cannot order the test for travelers as UVM Medical Center is no longer processing these for travelers as the demand for symptomatic people is now the priority and increasing.

--The office is open and working well. I thank everyone for rescheduling appointments if you have any worrisome symptoms like fever or cough, or if you have traveled outside of Vermont in the last 14 days or if you have had any recent exposure to someone with COVID 19. My goal is to keep the office open so we can best care for you. If the office is exposed to the virus, we have to send staff and doctors home to quarantine for 14 days---we really need to avoid this so keep so we can take the best care of all of you. Again, thank you! In regards to daily operations, the waiting area remains closed. I think patients feel safe in our uncrowded office. Patients seem to prefer in office visits vs telemedicine visits although the latter are still available via zoom and other modalities if you prefer. We have streamlined the first part of the exam to do only testing that is absolutely necessary to avoid any unnecessary exposure and to shorten the visit. We will work hard to keep the office open so we can do our work most effectively.

--Flu Vaccine is still available. I am happy to report that 92 % of you have had the influenza vaccine! Great job. I have some left so happy to make it 100 %! Just call the office to schedule.

--The Exam: I completed by 10 year recertification exam in Internal Medicine on October 30th! Thanks for all the well wishes. It was a “wicked” hard exam with 250 case based questions that lasted 8 hours (had to wear a mask the whole time too!). They seemed to ask a lot of question about pregnant patients (I have only one who is pregnant and she is one of my healthiest patients!). They don’t release the results until early next year so keep your fingers crossed!

-Winter recreation: Well, I , like probably you, won’t be traveling this winter (I have not left Vt since my birthday last January), so I will have to get a bit creative on what to do. I hope to climb Camels Hump once it snows, get out my cross country skis and snow shoes and head to Trapp Family lodge at least a few times (ski to cabin and shoe to chapel), hike around Kettle Pond and Marshfield Dam to name a few adventures planned. I hope you all can find something good to do and I know there are a lot of zoom indoor opportunities. Justine likes Jazzercise (both in person and virtual) so look around to see what is available---keep safe but active. Eating well and exercise is key to good health so don’t let the cold, dark winter and pandemic discourage you.

--Fall recipe: Some requested a healthier choice this time so I hope this does it. I guess the lobster pot pie, chicken pot pie, and filet were over the top for some (it is a pandemic so splurging once in blue moon (we had one in October) is ok). Supposedly this fish chowder recipe was Jackie Kennedy’s favorite (my father was friends with John so I felt this a fitting recipe). Quite simple to make and delicious. It is on the thinner side which I like but you can thicken it to your taste with some added flour if you like. Good luck.

Serves: 6
Total Calories: 348
Cook time: 50 minutes
Total time: 50 minutes
Ingredients
2 pounds frozen haddock filets: skinned, frozen (I buy these at Price Chopper)
2 onions, sliced
1 cup chopped celery
2 teaspoons salt (salt to taste)
1 quart milk
2 ounces salt pork, diced or use some crispy bacon
4 large potatoes, diced
1 bay leaf, crushed
dash pepper
2 tablespoons butter or margarine

Directions:
Cook haddock in 2 cups boiling water over low heat 15 minutes. Drain and measure broth. Add enough water to make 3 cups broth. Remove any extra bones and flake fish coarsely. Cook salt pork in a heavy saucepan over moderate heat until golden brown and crisp. Remove pork pieces. Add onions to fat in saucepan and cook until golden brown. Add fish, potatoes, celery, bay leaf, salt, pepper, and the 3 cups fish broth (I boil the potatoes for about 20 min separately as I like them softer and then add). Cover and simmer gently 30 minutes. (You can whisk in some flour here if you like it thicker). Add milk and butter, simmer over very low heat 5 minutes longer. Serve chowder in warm bowls (and sprinkle with crisp pork pieces optional). Good the next day as well.
Keep your distance, wear a mask, quarantine if you must, get outside otherwise. Remember your Vitamin D 3 1000 to 2000 a day. Have a great Thanksgiving and I am betting that the next Thanksgiving will be a super celebration!! I feel a bad for the big turkeys this year---they say everyone wants as small one, the “pandemic bird”. Enjoy.

(Picture: See if you can see the fish (very small but first cast but not enough to feed the family))

Frank. Office 860-3940, Cell/Text 233-9524, email. drlandry@mdvip.com
Office hours: Monday-Thursday: 8am to 4 pm. Friday: 8am to noon.

05/19/2017

I am Pleased to announce that Samuel Stoyak MD will be joining our MDVIP practice beginning July 31st. Dr Stoyak completed his medical degree at the University of Pittsburg and Internal Medicine training at UVM Medical Center. He has interest in preventative health and comprehensive evaluation and management of complex and usual conditions.
Dr Stoyak will practice in the MDVIP model which includes a yearly comprehensive exam, same day or next day appointments, 24 availability via phone, text or email. Visit his website at MDVIP.com/SamuelStoyakMD for more information.

To reserve a spot in his practice which will open July 31, you can call MDVIP to join at 866-696-3847
The practice is limited to no more than 600 patients.

I am looking forward to working with him. Frank

MDVIP is an innovative partnership between patients and doctors that creates life-changing healthcare

11/15/2014

Final weeks for flu shots. Call office next week if you still need one.

12/05/2013

Read these easy tips to help you remain healthy throughout the holiday season.
http://www.bidmc.org/YourHealth/HealthNotes/WinterWellness/WinterOfGoodHealth/TipsToStayHealthy.aspx

Maintaining healthy habits during the holidays does not have to leave you feeling deprived. “It's as important as ever to eat right and exercise, and with a little forethought you can still enjoy yourself,” said Elisabeth Moore, RD, a nutrition therapist at the CardioVascular Institute at Beth Israe...

03/06/2013

Come see our new office at 43 Timber Lane South Burlington on Thursday March 7---4 to 6:30. Stop In. See you there! Frank

07/29/2012

Primary care shortages, specifically Internal Medicine shortages, will continue to worsen. I believe the key to healthy living and cost effective medicine is a physician who can provide continuity of care. Practice, like my MDVIP practice, allows such care.

Even as the new health care law expands insurance coverage, another problem faces many areas of the country: a lack of physicians, particularly primary care ones.

07/24/2012

Health correspondent Betty Ann Bowser looks at a new health care trend called concierge medicine that involves offering specialized care for those who can afford the price tag.

05/26/2012

Happy Memorial Day Weekend!!
We will postpone the weekly walk for today as we are enjoying a weekend away in Maine! Stay active though. I am available on my cell or thru office number via answering service. Enjoy the weekend!! Frank

04/29/2012

My EMR is up and running---your prescriptions are now sent electronically!!!

Studies show that errors are much less likely when doctors send prescriptions to the pharmacy via computer. But the move to such e-prescriptions has been relatively slow.