Renovations under way

Our Plant Operations team have done an incredible job bringing our infrastructure

projects into place. These “behind the scenes” projects aren’t always visible but are great improvements to the facility and patient experience. Our Emergency Department / Diagnostic Imaging renovation project will ultimately include a radiology office, waiting room, support spaces and ICU areas. We are excited about these changes and will provide additional updates as the project moves forward.

A year of Team Awards & Accolades

• King City Clinic received the HEIDIS Award of Excellence, in recognition of outstanding healthcare delivery.

• The purchasing department received an Award for cost saving programs.

• Rena Salamacha and Mark Woolery were both recognized by Beckers Hospital Review as CEOs and CFOs to know.

• Youth Recovery Connections and Central Coast Overdose Prevention awarded Mee a grant for $15,000 to help support the Tri-County Emergency Buprenorphine collaborative and combat the opioid crisis.

• Dr. Noah Hawthorne Chief Medical Officer received the Brilliance in Leadership Award for his work on the forefront of Emergency Medicine.

Mondays are Mindful at Mee's Cafe Olivia

Every Monday Chef Matt creates a delicious and healthy breakfast, soup and lunch option in Café Olivia to help employees and visitors meet their wellness goals. Stop by on Mondays for a tasty and nutritious treat. Our café is open to everyone!

Don't delay preventative care and get ahead of the coming cooler season — with more time spent indoors. Make an appointment for your flu shots, COVID vaccines, yearly check-ups or employment physicals! Appointments are available for flu shots at the following convenient clinic locations.

Albert and Donna Oliveira Clinic

467 El Camino Real 

Greenfield

831-674-0112

King City Clinic

210 Canal St. 

King City

831-385-7100

1 pound turkey breast, cut into cubes

2 Tbsp. whole wheat flour

1/4 tsp. salt (optional) 1/4 tsp. pepper

1/4 tsp. cumin

1½ Tbsp. olive oil

2 cloves garlic, minced

2 medium onions, sliced

2 stalks celery, sliced

1 medium red bell pepper, sliced

1 medium tomato, finely minced

5 cups low-sodium turkey broth, 

fat removed

5 small potatoes, peeled and cubed

12 small carrots, cut into chunks

1 1/4 cups green peas

Preheat oven to 375 °F.

Mix whole wheat flour with salt, pepper, and cumin. Roll turkey cubes in the mixture. Shake off excess flour.In large skillet, heat olive oil over medium-high heat. Add turkey cubes and sauté until brown, about 7–10 minutes. Place turkey in ovenproof casserole dish.

Add minced garlic, onions, celery, and peppers to skillet and cook until vegetables are tender, about 5 minutes. Stir in tomato and broth. Bring to a boil and pour over turkey or in casserole dish. Cover dish tightly and bake for 1 hour at 375 °F. Remove from oven, stir in

potatoes, carrots, and peas. Bake for another 20–25 minutes or until tender.

Goes nicely with a green leaf lettuce and cucumber salad. Plantains or corn can be used in place of potatoes.