Keynote Newsletter - Fall 2024 
President's Report
Leaves are falling, pumpkins have been carved, and the fall chill is returning to the air. I was traveling over the weekend and saw a wooly bear caterpillar at one of my stops and according to his coloration, we should be enjoying a milder winter; I am hopeful that this tiny meteorologist is correct!
We had a great turnout for the FUNCH in September! I was encouraged by the participation, collaboration, and data sharing between our members. Along that same vein, the board is excited to offer an upcoming CE opportunity on Tuesday, November 19 at noon with Sara Cameron presenting “No Hard Feelings - The Funny Business of Application Withdrawls”. This is a free session for members and one NAMSS approved CEU will be available to all that attend; registration will be available on the website on Monday, November 4.
As we prepare to celebrate MSP week November 3-9, I would like to express my gratitude for each of you. Whether you are a team of one or one on a team of many, I recognize you for the important work that you do. Everyone is working harder than most realize with the end result being something that affects every entity within the healthcare industry. I hope that you are all celebrated but if you aren’t, give yourself permission to celebrate you and all you do– you are AMAZING!
This time of year can be so busy both professionally and personally. I sincerely hope that you are able to find some balance and enjoy all that the upcoming holiday seasons have in store.
Wishing you all a great rest of the year!
Julie
Congratulations
Brenda Klyn was recently recognized at the annual NAMSS conference in Denver, Colorado where she received The Charlotte Cochrane Scholarship Award, established in 1988 in honor or Charlotte Cochrane, founder and past president of NAMSS. This scholarship is given to a current active member of NAMSS employed in the profession of medical staff or provider credentialing services. Brenda is currently enrolled in the master’s degree program through Amberton University in Garland, TX. As a recipient, Brenda received $1000 toward tuition, free NAMSS conference registration, and one night’s hotel stay.
Welcome New Members
Emily Albarran, Story County Medical Center
Christel Bermel, Mercy One Siouxland Medical Center
Andrew Bowers, VISN 23 Midwest Health Care Network
Megan Gawlik, STATUS Health Partners
Cheryl Jensen, UnityPoint Health - Grinnell
Debra Lundstrom, MercyOne Des Moines Medical Center
Dawn Madsen, The Iowa Clinic, PC
Sidney Marker, Clarke County Public Hospital
Trish Miller, UnityPoint Health - Des Moines
Kathryn Mills, MercyOne - Dubuque
Mike Noyes, Allen Hospital
Julie Pyle, Floyd County Medical Center
Sarah Ripperger, Montgomery County Memorial Hospital
Tonya Schreiber, UnityPoint Health - Finley Hospital
Nicole Turner, The Iowa Clinic, PC
Brooke Uhlenkamp, Stewart Memorial Community Hospital
Staci Venteicher, Montgomery County Memorial Hospital
Jann Wood, Mission Cancer + Blood
Membership
We are down to the last months of 2024 and it is time to renew your IAMSS Membership! The dues for 2025 have increased by a small amount to $65. Your continued membership affords you the benefits of networking with peers and industry leaders across the state, opportunities for continuing education credits, and access to our annual educational conference that will be held April 10-11, 2025. Membership renewal is quick and easy when you utilize our website (https://iowa-iamss.org/) and log into the member area! Remember, all payments for dues and other registrations need to be completed using a credit card. Cross something off your to-do list and renew by January 31, 2025!
Quick and Easy Recipe
Now what to do with that left over Halloween candy.
Leftover Halloween Candy Cookie Bars
Ingredients
- 1 cup (227g) unsalted butter, melted
- 1 cup (200g) lightly packed light brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups (190g) rolled oats
- 1½ cups (190g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 cups leftover Halloween candy, chopped
Instructions
- Preheat oven to 350F. Line a 9×13″ pan with parchment paper.
- In a large mixing bowl, whisk together the melted butter and sugars until combined. Then whisk in the eggs and vanilla.
- Add in the rolled oats, flour, baking soda, baking powder, and salt. Stir until just combined.
- Fold in the chopped candy. Spoon the batter into the prepared baking pan.
- Bake for 25-30 minutes or until it’s golden brown along the edges and the center is set.
