Kristi K: Welcome to Business like 360 with Christy Kaye, where we get to know thought leaders and innovators, trends and impact in the world of business and we see firsthand how business and life have evolved.

Business Life 360 with Christy Kay is made possible by Promedica, a locally owned, nationally recognized, not for profit health care network that has a strong commitment to clinical excellence, providing safe, high quality patient care, and addressing social issues that impact health.

John B and Lillian E Neff, College of Business and Innovation at the University of Toledo Developing lifelong leaders for the world of business and by KeyBank, also by viewers like you.

Thank you.

Kristi K: Welcome to Business Life.

360 I'm your host, Christy K. Get ready to meet a world famous iconic PBS chef who you'll likely remember by his TV show.

Jan can cook and so can you.

It's Chef Martin Yan.

We'll also head out on location to see firsthand two exciting innovations in the world of pediatrics as we cover the people and the trends impacting business in life for the better.

So kick back, relax, and come along with me.

This is Business Life.

360 Chef Martin Yan, it is so great to have you on Business Life.

360 Thanks for joining me.

Martin Yan: My pleasure.

Kristi K: It has been 42 years since you've been on PBS, one of the longest running cooking shows in the history of television before the Food Network, before all of the other kind of online cooking shows.

What is the secret to your longevity?

Martin Yan: The secret is love and passion of food.

Before I was born, my father had a restaurant in Guangzhou, China, and a family star restaurant about 60 seats after school.

I When we were little kid, we always kept back to go and hang around the restaurant.

So I have the taste.

I know what soy sauce is.

And my mother actually ran the grocery store.

So when I was growing up, I already know dark soy sauce like soy sauce and hoisin.

So chili sauce and all kind of five spice powder.

So I have a feel of it.

So when I grew up, I said food is actually a quite interesting career to pursue.

Throughout the last 20, 30 years, I travel about 250 to 275 days a year filming the Yank and Cook Show all over the world.

And I had an opportunity to to learn, to work, to cope with home chef people on the street, selling street food.

Food is about sharing.

If you cook for yourself, you never enjoyed it as much as you share with people.

That's what my mom told me.

You are Julia Child told me.

Sharing and nurturing the next generation of Chef.

Kristi K: Talking about Julia Child.

You knew her from way back.

Martin Yan: Way back.

Kristi K: Yeah.

Martin Yan: Because the reason why getting on television is is very, very interesting story.

When I was in college, I would cook dinner with my roommate and around the same time, that breakfast show and Julie's show, I always watch and I said both so educational.

They also so entertaining.

I told my roommate, say one day, hopefully I'll be on television.

Kristi K: Well, you are a magician in the kitchen.

You get all Rideable and Yan can cook.

So you had I don't know if I can, though.

I'm wondering about that some days.

Martin Yan: Well, the director asked me, how would you like to call your show?

And I said, You know, every single dish that I prepare on television, I want to make sure this particular dish people can prepare at home.

So that means if I can cook it, you can cook it so the yang can cook, so can you.

Kristi K: I love it.

What spices do you typically use?

Is there such a thing as kind of like your go to list of spices?

Martin Yan: I love ginger not only as a spice aromatic, but Ginger has a lot of medicinal benefit and you can use Ginger to do all kinds of dishes as aromatic.

So ginger and garlic is universal, particularly garlic.

Garlic is also very healthy.

Besides being aromatic.

Kristi K: Are you always able to just free flow all of the meals and the recipes that you create?

Martin Yan: Well, as a chef, as a human being, when you're hungry, you learn to be creative.

You got to have to come up with something to nourish you.

I always like to cook with the season in my backyard for a lot of herbs Thai basil, regular basil.

I have six different kind of mint.

I'm lemongrass, careful.

I'm Lee.

I can all kind of stuff.

I grow cherry tomato and a long beans and Percy melon and bitter melon.

So eat away to me as a chef, we never really ran out of recipe because I got inspiration from so many people.

So every day I might do something totally different.

Then I may not repeat the next day or the next week or the next month.

Kristi K: But now your work, your culinary expertise has grown so significantly, whether it's products and cookbooks traveling around the globe.

Tell us about your life and your lifestyle.

Martin Yan: Well, many other celebrity, do you have a product line?

I really don't have a product line.

I just have cookbooks and I have a knife that I have designed that I can break down a chicken in 18 seconds.

I can cook it without looking at the reasons instinct.

So I always have to practice here.

It's a knife that I have design.

You see that this is a triple rivet full tank and then also have a little curvature here.

The reason why you have this curvature is when you haunted the night, it doesn't hurt you.

A sharp knife is a safe.

Nice.

You got to maintain your knife.

So when the knife is dull, you cut yourself.

Kristi K: When you are in business life.

360.

We do something called Quick Hits, which is Rapidfire questions where our audience gets to know you better and our audience, the PBS audience has clearly been watching you for years, but we have some questions for you that are a little bit different and unique.

Are you ready for this?

Martin Yan: Okay, I'm always ready.

Kristi K: The city where you make your home, San Francisco.

What is one food that you aren't a fan of eating?

Martin Yan: I love everything except Dorian during the king of food.

It smells like hell and it tastes like heaven.

Kristi K: If you could travel to one global city, which city would it be?

And why?

Martin Yan: For Orange?

Because I love the architecture, the food.

I love the people and the lifestyle there.

It's beautiful city.

Everywhere you turn around is 2000.

3000 is.

Oh.

Kristi K: Well, speaking of that, what type of cuisine, aside from Asian do you love?

Martin Yan: I love Sushi.

Kristi K: Who is the most famous and iconic person that you've ever cooked for?

Martin Yan: I cook for Jane Fonda.

I work with Jack the Pan.

I work with a lot of people.

And I think to me, they're all my idol.

Kristi K: Have you ever been intimidated by someone you've had to cook for?

Martin Yan: No, because I have a sharp knife.

Nobody can intimidate me.

Kristi K: Great answer.

So tell us a little more about where you studied cooking and who your biggest influence was.

Martin Yan: My most important influencer is my mother.

When I was growing up, she always are able to turn something simple into a delicious dish and with very little money.

And I always, always use the same philosophy.

You don't need expensive ingredients.

You don't need to spend a lot of time as long as you can come up with something nourishing and delicious.

And that is a master.

Kristi K: What is your favorite recipe to go to in a pinch?

Martin Yan: I love Clipper cooking because when you finish it, the pot is still hot.

They keep everything warm when hot food should be served hot all the time.

Kristi K: Now, as I said earlier, we think we know you pretty well from watching you on PBS all these years.

But what is one thing we do not know about you that we might be interested in hearing.

Martin Yan: In front of the camera?

I talk a lot.

I when I'm not facing a camera at home, I don't talk because I spend most of my time in the backyard is the only time that I can really calm down.

And also when I look at a camera, I always joke with people, so get me excited.

Kristi K: Oh, you have had such a purposeful life in the world of cooking and cuisine.

How do you define success?

Martin Yan: There's no standard of success.

There's no judgment of success.

If if you feel good about what you're doing and you are happy with your life to meet that as a chef, I feel very successful because I feel lucky.

I feel fortunate that I have the opportunity to reach millions of people with what I love.

What I'm passionate about is about food and cooking.

Kristi K: Chef Yan, thank you so much for being a part of business life.

360.

We've loved having you here and thanks for all you've done to inspire us through the years.

Martin Yan: I hope that I'm looking forward to coming back again.

Kristi K: Great.

We'll have you back any time.

Thank you.

And now let's head out to see what's exciting in the world of pediatric innovation.

I'm Kristie Kaye, and I'm here on location at the Promedica EBI Children's Hospital.

We're talking about pediatric innovations here in our region.

And today we're here at the Griffin James Hillebrand, Milk and Nutrition Lab.

And I'm talking with Dr. Christy Hornick.

Great to be with you today.

It's good to be here.

Give us some details on how this got started.

Dr. Hornick: This started when we realized that our nurses were mixing our breast milk for our premature babies, and moms would come in and bring their breast milk.

And if it wasn't processed in time, then that milk would be wasted for our extremely preterm babies.

An exclusive human milk diet with breast milk provided by moms really increases their chance of survival with decreased adverse events of just being born premature.

Kristi K: And it is not just for those who are in the nick.

It is also for other moms and babies with it.

Correct.

Dr. Hornick: So any baby who is sick, who's admitted to the newborn intensive care unit or the pediatric floor or the pediatric intensive care unit, their mother's milk will be processed here to ensure its safety and also that the supply is maintained.

Kristi K: And what kind of benefits results impact are you seeing as it relates to the moms themselves?

Dr. Hornick: From our perspective, it is actually making sure that our most vulnerable patients get the proper nutrition for our preterm children and our very sick children's.

It is treated as medicine that only mom can provide for their baby.

So it is precious and we just ensure that none of that, hopefully not even a drop, will go to waste and will be able to be given to their babies.

Kristi K: So, Dr. Hornick, tell us how this milk lab is different and more innovative than some of the other ones that we might be finding, whether it's in our region or across.

Dr. Hornick: Like our milk lab is the only or our hospital currently in the Toledo area is the only one that actually provides human milk with additives made from human milk for our extremely vulnerable babies way 1500 grams or less.

Additionally, if babies are failing to grow or they're seeming like they're lacking in nutrition, we now have a specific breast milk analyzer which will allow us to know what components we need to get our babies to thrive.

Kristi K: I'm really looking forward to going in and taking a tour of the milk lab and seeing all these things that you're telling us about.

Dr. Hornick: Yeah, you can see the care that's being given when we're processing the milk, the sterile environment.

However, things carefully planned out and Amanda would be happy to show you around.

Kristi K: Great.

Let's go.

So here in the milk and nutrition lab with Amanda, our milk technician, and she's going to give us some background on what happens here in the lab.

So tell us a little bit more.

And thanks for joining us.

Amanda McGhaha: Yes, absolutely.

So a little bit of an overview is we provide milk prepping services.

So we use breast milk, we use formula.

We've fortified both of those things to certain to meet certain criteria that the babies need.

So it's an individual need basis and we can do that in a clean environment for all the babies that we have here in the McEwen and pediatric units.

Kristi K: And something that I find really interesting is how you can adapt that her mother and her milk and the baby.

Amanda McGhaha: Absolutely.

So every mom, you know, that comes breast milk comes in here.

We track everything to that mom and that baby.

And then you can use whatever formulas or powders to make it specific for that baby's needs, and then they can change it on a day to day a half, day, an hourly basis to adjust for that changing growth and needs for the babies here.

Kristi K: And of course, the moms love it, too, because their milk is tracked and it is the healthiest it could be for her, for the baby.

Yes.

And then also, what do you do once that bottle gets here after the mom has pumped the milk?

Amanda McGhaha: So when mom has come to mouth, everything gets labeled with a barcode for that mom to match that baby.

So we bring it back and we scan that into our system and log in.

When it was pumped, how much was pumped?

And then it stays accounted for in that inventory system throughout the process.

And then we use it.

It is done.

Scan back out to keep an accurate count of what we have and what we're using for moms and babies.

Kristi K: I like the tracking system, too.

Yes, I was at a barcode situation.

Amanda McGhaha: Is it's a2d barcode that every label they print out labels for moms and those go out on the bottles when mom pumps them.

So it's a really nice system for tracking and it keeps very accurate numbers.

Kristi K: So how is this different than before the lab was here, What was happening before?

And then when this opened in April of 2023, how has the system, if you will, really changed for the better?

Amanda McGhaha: So they used to prep bedside, so they go in the beds and prep in the rooms with Mom's breast milk, maybe a couple of feeds just at the bedside on the countertop, in the room with the can stain in the room and everything being used sometimes between separate babies.

So what we did is we took that away from being in the rooms.

We prep everything in a clean environment, so we use hoods that we prep underneath, so it flows down to keep anything from entering into that hood space, keeps everything a lot cleaner.

Everything is stored in the clean room once we open it so that it doesn't get back introduced into anything outside of the lab.

Kristi K: What is the process of freezing milk and then thawing milk for the mothers and the babies.

Amanda McGhaha: So we freeze any overproduction that we're not using that day?

We have a lot of freezers.

They are stored alphabetically and with mothers having their own bins for all of their baby's milk.

So it goes in a frozen.

And then if we need to use it the next day, we pull that out and thaw that right before prep.

So once milk is thawed, it only has a 24 hour life shelf life after that that we have to use.

So we do have bead warmers that we use that are like metal beads that are heated, that we place milk into bags and get into those bead warmers to thaw it at a slow pace so that it can get part of the temp at a slower rate.

And we also use other warmers where we place that in a water bag.

So the milk doesn't touch the water, but it's inside a bag where the water is warm to then thaw that milk as well inside of that.

Kristi K: Yeah, this is quite a high tech process.

Amanda McGhaha: Yeah, it's a lot of very nice things that I didn't know existed.

Like I said before I started here, I didn't you know, you do things you never think about that.

You're like, Oh, that would be amazing to have something like that for sure.

Kristi K: And what do you hear from moms in terms of the benefits to them?

Amanda McGhaha: They like knowing that we can track how much milk they're producing.

They like knowing what's going into that process and how much of it we're using at a time.

So they get to see that benefit of growth with the accuracy that we use in prepping that with powders.

And then they get to know what we're using and how we're keeping it here and stored for them properly.

Kristi K: What a great pediatric innovation.

This milk and nutrition lab is phenomenal.

Amanda McGhaha: So absolutely.

Kristi K: Thanks for all you do.

Amanda McGhaha: You're very welcome.

Thank you.

Kristi K: Next up, we explore a pediatric innovation called the Spider Cage that is helping children with cerebral palsy and beyond gain strength and mobility.

Let's check it out.

So, Hannah, it's great to be with you here today at Promedica.

Total Rehab.

Hannah Saba: Thanks for having.

Kristi K: Me.

Absolutely.

So we're talking today about something called the Spider Cage, which is the only spider cage in our region.

Tell us what the function is.

Hannah Saba: So it's supposed to be like simulate like an aquatic environment.

So you have sponges in a harness system that goes around the waist and then the child in the cage has more of like a dynamic environment in there.

So it works at postural control, standing balance.

You could do sitting, you could do quadruped in it, hands and knees.

Lots of various positioning.

Kristi K: Very versatile.

Yes.

And also for patients, versatile for patients, two different kinds of needs that patients may have.

Hannah Saba: Absolutely.

So cerebral palsy, it can be just general developmental delay.

It could be like a stroke patient just hypotonia if kids have low tone, have trouble standing up on their own or sitting on their own, very versatile with diagnoses as well while they're in the cage, that harness system kind of takes away the need for the therapist's hands to be on the patient.

So then it lets me kind of facilitate other movements like head control or if I'm working on reaching with their arms, like I know they're safe in this harness system, that I don't have to be right there and worry about them falling.

Kristi K: Now you work in conjunction with occupational therapy to here, correct?

Hannah Saba: Correct.

Yes.

So that's another benefit.

If you have a second set of skilled hands, if Otis working on like some fine motor stuff, the can work on the gross motor aspects, the standing, the balance, the posture, and then the O.T.

can be in front of the patient kind of working on reaching visual gaze, head control.

Above all, Flynn loves bubbles.

Kristi K: Yes.

Yes.

So speaking of our patient today, our star patient today is Flynn.

Yes, Flynn.

Yes.

And tell us what we're going to be seeing with him today.

Hannah Saba: So I get Flynn in the cage.

He comes weekly for me here, and we're working on sitting balance postural control.

He cannot stand independently yet.

So when they get him in there, we're working on balance, weight shifting.

If I'm moving him side to side, working on sit to stand weight bearing through our legs, head control, we like to throw our head back a lot so that proprioception that the belt gives us allows his body kind of to know where he is in space, and then I can position the punches accordingly.

So the higher a position, the punches, it gives him a little more off gravity.

So it kind of helps eliminate that gravity and help him hold themselves up.

And then the lower I put them, it gives him more resistance for the strengthening piece.

It really can be adapted to any patient's needs.

What you're working on to provide like a sensory piece to it.

Kids like that vestibular piece, if they like the rocking, the bouncing, the movement aspect of it, that it is great for that.

So it also comes with a pulley system that can be used for range of motion and strengthening.

It comes with weighted bags as well.

So if you hook the different weight on the bungee system, you can work on strengthening a muscle before you work and standing.

If the child doesn't have the range of motion to stand up tall enough, then you could use the bungee or the pulley system first, get that range of motion in the joint, and then you move to the bungee system and work on that balance and stability piece.

Kristi K: So for any pediatric patient, is that what we're looking at?

What is the age for that?

Hannah Saba: Yep.

It can be held up to like £300.

So very versatile with any kiddo.

We see kids here up to about 18 years old, so very versatile.

Kristi K: And how can families find this?

So what do they need to do in order to get their child involved with the spider cage.

Hannah Saba: So they can call our clinic, call the front desk and set up an evaluation here with the p t, and then we evaluate the child, see their needs, and then set up appointments from there.

Kristi K: Well, we get to hear from Flynn's parents now, so I'm excited to hear what they have to say.

And the excitement that Flynn has.

We've been able to see him in action.

So let's go take a look.

Hannah Saba: Yeah.

Thanks so much for having me.

Kristi K: Thanks, Hannah.

So, Mikayla and Brad Mills, it's so good to have you here today.

BradMills: Thank you.

Kristi K: You're the parents of our cute Flynn.

Yes.

And we want to hear all about him as a very, very happy two year old.

Tell us more about Flynn.

Mikayla Mills: He loves to play.

He loves his dog.

Brad Mills: He loves to watch football with me.

And we watch sports all the time.

We watch SpongeBob.

We take our dog for walks.

He's always happy.

Mikayla Mills: He loves to learn.

So this is a great place for.

Kristi K: Yes.

And now he has cerebral palsy.

Yes.

And was diagnosed early.

Mikayla Mills: He was diagnosed about six months ago.

So there's a year and a half old when he got.

Kristi K: Diagnosed, being that this is the only outpatient rehab clinic that has a spider cage.

Tell us a little bit more about what you are hoping that Flynn can can get from this.

Mikayla Mills: To strengthen him, his whole body and mostly be independent on his own.

Brad Mills: He loves to go on his swing.

He likes when I put them on my shoulders and run him around his screams.

He tries.

He loves watching me play fetch with his dog.

And I can tell that he wishes he could kind of run around and play as well.

So this is perfect for him to teach him, to use his muscles and hopefully one day he'll be able to take his dog on walks themselves.

So yeah.

So.

I hope for.

Kristi K: That's great.

And I know he has occupational therapy today and physical therapy today.

We were all just noticing how much he loves his bubbles.

Yes, he he's there in his therapy.

He's thoroughly enjoying his time here.

Does he look forward to it?

Oh, yeah.

He knows when we pull up that we're coming here.

So he had.

Brad Mills: Gotten stronger since coming here.

He's shown much more improvement with what they're working on, so he's able to push up on his own.

Mikayla Mills: Now he's doing good at pushing up with both his arms.

Kristi K: So that's been beneficial already.

Oh, yeah, that's terrific.

Mikayla Mills: I think starting young and getting them involved in as much stuff possible is the best.

You get, the best outcome.

Kristi K: And you said he was home before this and came here.

So this is a really nice way for him then to get out and be a part of, you know, getting outdoors, being with other people.

Mikayla Mills: He loves seeing all the kids, like in the waiting room.

He'll scream at them and say, hi.

Kristi K: Good socialization as well as the OT and the T. Yes, well, you are wonderful parents and he's really lucky and blessed to have you.

Mikayla Mills: Thank you.

We're lucky to have him.

Kristi K: Well, thanks.

Thank you.

Again, he is so sweet and he's so energetic and he smiles so often.

And we love being with him and with you as well.

So thanks again.

And that's a wrap here on this location.

Let's head back to the studio.

It is remarkable how one chef over a span of 40 plus years can continue to positively connect countries and impact the world through his culinary expertise, education and creative cuisine, and a look to the present in future reveals that pediatric innovation, hope, care and love for our children are truly alive and well.

And that's a wrap on this episode of Business Life.

360.

Glad you tuned in.

As we discussed business, innovation and lifestyle trends occurring here in our region and beyond.

I'm Christy Kay and I'll see you on the next Business Life 360.

Connect with Christy K on LinkedIn at Christy, Kay Hoffman and hear the business like 360 conversation on FM 91 on Thursday mornings to watch previous episodes and more.

Visit our website at WWT Dawgs B 360 and join Christy for her new podcast, Business Life After Hours Business Life 360 with Christy Cain is made possible by Promedica, a locally owned, nationally recognized, not for profit health care network that has a strong commitment to clinical excellence, providing safe, high quality patient care, and addressing social issues that impact health.

The John B and Lillian E Neff, College of Business and Innovation at the University of Toledo.

Developing lifelong Leaders for the World of Business and by KeyBank, also by viewers like you.

Thank you.