Attendees of the March’s AgingWell will hear from Amber Brooks, MD, MS, Associate Professor, Wake Forest University School of Medicine, Vice Chair Justice, Equity, Diversity, and Inclusion Department of Anesthesiology, Atrium Health Wake Forest Baptist on How to Beat the Pain of Aging: New Understandings and Possibilities. During this informative session participants will hear an overview of chronic pain and its effects on older adults, review the challenges and treatment strategies for pain management in older adults, and learn about current research aimed at improving pain care.
I have received many requests from AgingWell participants to include more international and/or vegetarian recipes in the EatingWell segments. To that end, we are delighted to feature Chef Shereen Gomaa, owner of Delicious by Shereen whose Middle Eastern comfort food dishes celebrate cultural diversity and have been featured in Our State Magazine. For March, she will be showing us how to prepare Fattoush Salad, Hummus with Crispy Pita Chips which are all very healthy and surprisingly easy to prepare!
Some of the most beautiful signs that Spring is just around the corner, are the sights and sounds of our feathered friends! Enjoying the beauty and diverse songs of our flighted neighbors is one of life’s simplest and most accessible pleasures. This month we will join Wendy Hawkins, Conservation Chair for Forsyth Audubon as she shares information about our area’s diverse birds as well as information on the local chapter of the Audubon Society, their many activities and how we can get involved to learn more about our local birds and what we can do to help protect them and their habitats.
While it is FREE to participate in the AgingWell Series, we ask that anyone who wants to participate please e-mail us at: AgingWellSeries@WakeHealth.edu and you will be sent the link to join the meeting.
It is especially important for first-time attendees to register so that you will receive the follow-up information from each program which includes:
- Recipes from the cooking demonstrations
- Notes from the presentations