And yet, thanks to Begg, thanks to quick-acting EMTs Lyn McCabe and Jen Clados at the Ridgefield Half Marathon, Shapiro and the others survived their near-death experiences.”It wasn’t just me. It was everyone else jumping in to help, too,” Begg said. “To have a critical situation like we had, where all of a sudden people you don’t know just come together and jump into roles, it was amazing.”People were assisting with crowd control and starting IVs — there were nurses and techs — everyone just did their job. There were no egos. It was an impromptu MASH unit all three times.”
Remember last month when I told you that my sister was a hero (see My sister helped save someone’s life yesterday)? Well, we just found out today that the man she helped, Roy Van Eick, made a full recovery! What great news, and what a great sister. Hahaha. What’s even more amazing is that the rate of recovery for something like this is ridiculously low–just 5 percent! Read on:
And on Oct. 7 at the Ridgefield Half Marathon, Begg saved another man, Stamford resident Roy Van Eick, who grew up in Danbury, after he went into full cardiac arrest at the 31�„2-mile mark of the race.
“It was a real hot day, but this guy was a pretty experienced runner,” said Begg, who was also running in the race. “When he went down, there were some people around him who tried to give him CPR.
“When I showed up, it was basically the same thing again — mouth-to-mouth and chest compressions. With the help of paramedics, we shocked him three times, started an IV, and gave him cardiac medications and other medications.”
Like Shapiro and Kerwin, Van Eick made a complete recovery, which is a statistical rarity. The survival rate for full cardiac arrest outside of a medical setting is just five percent, Begg said.
Too bad there aren’t more Lyns to go around.
When my friend Mclean suggested that we have a pizza party using Andrew’s kiln, naturally my first thought was of Mr. Belvedere. Though I imagine I must have watched many episodes of the show when I was young, the only one I remember was when Kevin had to make the turkey for Thanksgiving. Having little to no cooking experience, Kevin did not realize how long a whole turkey takes to cook–so he cut corners to save time. The turkey was a dried-out disaster, and when Mr. Belvedere discovered that Kevin had turned the oven up from 250 to 500 degrees (thinking the turkey would cook twice as fast!), Mr. Belvedere said dryly, “Pity we don’t have a kiln, we could’ve had the turkey yesterday!” Perhaps not quite so funny on my blog, but it was so funny to me then that to this day that’s the only think I remember about the show. And my mom and sister–of course–said the exact same thing to me when I told them what I’d be doing…
Here are a few photos from tonight’s kiln pizza party. I like to think of the first one as the “spirits of the kiln,” but others might like to call it a “sweet ceramic bowl that Brian made with some tomatoes and basil in it.” Next is a picture of the lovely pizza kiln–you might notice that it doesn’t exactly look like something you’d want to put food into, but I suppose that was precisely the point. (There was talk of using the pottery wheel to throw the dough, but I don’t think anyone had enough energy to introduce that variable into the game.) The third shot is of our first pizza inside the kiln. It was Brian’s idea to crack an egg in the middle. I think that’s pretty gross, and it actually felt like rubber when it was finished. As I’m sure you can imagine from looking at the picture, the hardest part of cooking pizza in a kiln is figuring out how to get it out when it is done without seriously injuring yourself (though I suppose this adds to the appeal?) The final picture is of one of our final products, which was actually the second pizza that we made. Needless to say, they were delicious.
In case you are interested in trying this, here are some things we learned about baking pizzas in a kiln. First, make sure to preheat the kiln before you start baking. Kilns certainly don’t take a long time to get hot, but we found that the pizzas cooked much more evenly after the first. (Our biggest lesson was that kilns don’t really cook pizzas very evenly, and the bottom is really the last to cook). Try not to peek in at the pizza while it is cooking too much, because that will affect how well the pizza bakes. You may want to do a test pizza. Oh, and think a little bit about how you are going to get the pizza out, because we (“we” as in not me) were just basically sticking our arms in there very carefully with a fork. No burns, but maybe a bit of singed arm hair…