Patient-family centered care
By Dennis McGowan
Do you remember when the family doctor made house calls? Do you remember when people were once admitted as inpatients in the hospital for “a rest”? It may seem like ancient history, particularly when compared to the current systems for the delivery of health care, but it was only one or two generations ago.
University of Ga Meat and Science
By John L. Byrwa
The next time you visit your local grocery store and purchase meat, be it beef, pork or lamb, know that past and present students at the University of Georgia played a significant role in ensuring the quality, safety and packaging of that product. Thanks to the staff and students at the UGA’s Meat Science and Technology Center in Athens, the meat production industry gains invaluable educational and production practice knowledge that result in the highest-quality and safest products available.
Snell’s Pharmacy…
Past, Present and Future Care
By Beth Volpert
Snell’s Pharmacy celebrated it’s 58th anniversary on October 1, 2014 without much fanfare. They spent the day doing what they do best,
A cut above – Quality is No. 1 at Texas Roadhouse
By John L. Byrwa
For something that tips the scales between a paltry 6 and 16 ounces, a professionally cut piece of meat can sure carry a lot of weight.
Just ask Matt Knox, whose proficiency with a meat-carving knife has not only led him into a challenging and gratifying career, it’s put him in position to earn a potentially life-changing payday.
107 W Crogan St, Lawrenceville Ga 30046 | (770) 963-3699
