FAQ Page: Betty H. Cameron Women’s and Children’s Hospital
The Betty H. Cameron Women’s and Children’s Hospital is a new, 195,000 square foot state-of-the-art facility on the campus of New Hanover Regional Medical Center. Here you will find information about frequently asked questions regarding the hospital and the surrounding area.
You can also visit the NHRMC web site to find more information about hospital services, visiting patients and how you can become involved.
What is the location of the hospital?
The hospital is located on the campus of New Hanover Regional Medical Center. The address is 2131 South 17th Street; Wilmington, NC 28401.
Main Phone Number: 910.343.7000
What services are offered at the hospital?
Birthplace: Labor and Delivery, Mother/Baby Unit and Antepartum Care
Pediatric Services: Specialized care for children and young adults; including a Pediatric Intensive Care Unit
Women’s Services: Inpatient unit for women who require treatment for gynecological conditions
Neonatal Intensive Care Unit: Region’s first NICU
What are the admissions procedures for the hospital?
Procedures are different for each department. Please click here to read about the procedures specific to this hospital.
How do I visit or contact a patient at the hospital?
Visiting hours are flexible, but you should follow the guidelines set by each hospital department. There are special regulations concerning visits to the delivery rooms as well as the PICU and NICU.
How do I get in contact with someone about billing or insurance questions?
Patient Financial Services
3151 South 17th Street; Wilmington, NC 28401
Customer Service Phone Number
910.343.7050 or 1.877.228.8135 ext. 7050
CAMPUS DINING OPTIONS:
Are there areas to dine on campus? When are they open?
Ground floor of Betty H. Cameron Women’s and Children’s Hospital
Features breakfast, sandwiches, individual pizzas, panini sandwiches, and an outdoor patio
Hours: Monday-Friday, 7 a.m. to 6 p.m.
Other Dining Options at NHRMC:
Kona Coast Bakery & Cafe
Intersection of the concourse and Intensive Care Unit entrance
A deli-style cafe with gourmet coffee, freshly baked pastries and an assortment of deli meats and salads.
Hours: Every day, 6 a.m. until 2 a.m. Vending is available around the clock.
Ground floor of NHRMC
The cafeteria features a variety of hot meals, a sandwich station, special station and full salad bar.
Breakfast – 6:15 am to 10 am
Lunch – 11 am to 2 pm
Dinner – 4:30 pm to 8 pm
WAYS TO BE INVOLVED:
How can I volunteer at the hospital or donate to the hospital in any way?
There are many ways to volunteer at the women’s and children’s hospital as well as other departments of NHRMC.
You can give to the New Hanover Regional Medical Center Foundation
Are there any job openings at the hospital?
There are many employment opportunities through NHRMC. The following link will allow you to search openings at all hospital facilities.
More Truth Than Trend: Wilmington restaurants encourage healthy living through use of local and sustainable products
“You are what you eat.” We have certainly heard this expression before, and maybe even have a better understanding of it now with the recent national push for healthier eating habits. But it takes more than choosing a salad over a cheese burger to truly understand what we are putting into our bodies on a daily basis. And that’s exactly what many Wilmington chefs and restaurant proprietors are trying to get across with their use of local and sustainable products.
Wilmington has a lot to offer diners in the way of exceptional food and service. Now thanks to restaurants like Manna, Timashii, Rx Restaurant and Yosake customers not only have amazing menus at their disposal, they also have an outlet for learning about where the food really comes from and why they should care about that.
All of these restaurants, and many others like them, have made it a priority to use local and sustainable ingredients in as much of their food and drink choices as possible. But their mission is not just to entice diners. It is to also educate those diners on the benefits of consuming these types of products.
The term sustainable refers to the act of choosing and using products in a way that will have a minimal long-term impact on the environment and maintain an ecological balance. This is exactly what inspired Mark Scharaga, Chef and Co-proprietor of Timashii, a sushi and spoons restaurant, when he planned to open one of Wilmington’s newest establishments.
“With the way seafood consumption has increased over the past decade, we’re on a path to destroying a major food source in our diets. We have to find better methods and manage our natural resources so that we don’t drive certain species of fish extinct and harm our environment,” said Scharaga.
Scharaga made it his mission to build Timashii around these principles and to educate his customers about his food choices and why they are important for the individual and the environment.
“For me, personally this is a life choice. I feel it is incumbent upon me as a restaurant owner and chef, to be environmentally aware and to provide better choices for my customers. I think the primary benefit is that we’re doing the right thing and people are taking notice, ” said Scharaga.
Timashii is not the only restaurant dedicated to this choice. Joshua Woo, Executive Chef at Yosake and The Balcony, feels just as passionately about using local and sustainable ingredients for his Asian inspired menus. For Woo, and many of these chefs, this choice is not about following a trend or about finding a new way to market a restaurant.
“It’s about choosing a better product for my customer,” said Woo. “I want them to read the menu and see the attention that was put into picking the ingredients that go into each dish. And then I want them to ask questions about it.”
In fact, none of these chefs look at this as a trend. They look at it as what ought to be done. Manna’s website does a great deal to educate potential diners about the menu and choice of ingredients, even going to the extent of noting the sources for all products used. Their focus on local ingredients is based in simplicity and rooted in the desire to take what is simple and turn it into something worthy of their name.
Manna’s general manager and proprietor, Wm Mellon describes his mission well. “Our chef selects the best ingredients in arranging his vision of the American Restaurant. We buy as local as possible, so long as the quality is fantastic and the price is fair…We are trying to paint a picture of American food that uses colors that are only born and hued here and the result is often very pure and often stunning.”
And this choice is certainly making an impact on guests. Maggie Miller, a native of Wilmington, frequents Manna because of this attention to detail.
“I have been really impressed with my meals at Manna recently. The dishes are creative and delicious. It has been a long time since I’ve tasted something and been pleasantly surprised at some unique ingredient or pop of flavor or texture that catches me off guard. I love that the menu is constantly changing to reflect what’s available,” said Miller.
Weezie Davenport, who is not only studying to be a health coach, but who has also grown up around her father’s grocery stores and his pledge to sell local ingredients, agrees that this choice benefits both the restaurants and the customers.
“The taste of local food is so much better and this is important for restaurants. If food isn’t tasty patrons aren’t going to be coming back for another meal – fresh tasty food will sell itself,” said Davenport.
This push for more local ingredients has become less of a fad and more of a pledge these Wilmington restaurants are making to their community and to their diners. Dallas Thomas, an avid patron of many of these establishments, has noticed and appreciated this effect.
“When a restaurant has thought about the origins of the ingredients it means they have also put energy in to how their establishment looks and lives…When the creators of the food genuinely care about the whole experience I think the source of produce and herbs or livestock becomes a part of the process as well,” said Thomas.
And these restaurants are indeed putting in time, energy and in some cases, money in order to be able to incorporate local and sustainable products into their menus. This decision is not the easiest or the most cost-effective for these restaurants, yet they are dedicated to it nonetheless.
“This, by far, is not the cheapest way to run a restaurant. Sourcing sustainable means using older methods for catching seafood, like hooks and lines instead of nets, long lines, and etc. But I believe the costs never outweigh the purpose of our restaurant. Not everything is about the bottom line,” said Scharaga.
In the end, for these chefs, it is truly about the food, the customer and the community. It is not about trends or being the new local hot spot. It is more.
And with that promise, these chefs and owners are bringing patrons back table by table. So if the old saying holds true, Wilmington is what it eats. We are Manna. We are Timashii. We are local. We are sustainable. And hopefully with their help, we’re now really starting to know why.
Some of the Wilmington Restaurants and Businesses Using Sustainable and Local Ingredients
Some Local and Regional Producers and Suppliers of Sustainable Products Used By These Restaurants
If you would like to search for other businesses in Wilmington, or others nationally, that buy and sell local and sustainable products, you can also visit websites like Sustainable Table and Local Harvest for more information.
Article Assignment: Wilmington restaurants using wealth of local resources
Wilmington, NC has seen a rise in the trend of local, independently owned restaurants moving towards using more, if not all, local, sustainable products in menus. The article that will follow will cover this issue and take a look at some prominent restaurants in the area that are following this trend.
The information below covers the research and interview process for this story. The intended audience for this story is local publications, specifically Wilma Magazine, Encore Magazine and The Star-News Online.
Note that these are the general topic areas used to facilitate each interview with the local chefs chosen. These topics prompted the dialogue for each interview.
To Local Chefs:
1. Why do you feel that it is important to use sustainable and/or local products in your menus? What benefits have you seen since you started doing this?
2. Have you always tried to use these ingredients and products, or is this a new thing for you? How long have you been including these products in your menus? What made you want to switch to trying to use more of these ingredients?
3. Generally speaking, how much of the menu at your restaurant utilizes sustainable and/or local products in the recipes? Could you mention some of your favorite dishes that use these ingredients or products?
4. Where do you get the products you use? Do you have any specific criteria that you use to determine which products to buy and from where to obtain them?
5. Do you feel like there is more of a demand from the public that restaurants use these products? Do you feel there is a trend with this in Wilmington restaurants?
6. Are there other Wilmington chefs that are making a point to do this as well? If so, which ones and which restaurants?
7. Do you feel that Wilmington can compete with larger cities that are also pushing this trend in their restaurants?
To Local Restaurant Owners:
1. Which of your restaurants use sustainable and/or local products for their menus?
2. As a restaurant owner, do you feel that it is important to try to use these types of ingredients? If so, why is this the case?
3. Is this a new trend for Wilmington restaurants? How has it been received by your patrons?
4. From a business standpoint, is it more cost-effective or less cost-effective to use these types of ingredients for your restaurants? Do you feel like it is worth it for the end result?
5. Where do you get the ingredients that you use? Are they easy to find and buy in Wilmington?
6. Do you promote your use of these types of products? If so, in what ways is it promoted?
To Local Patrons:
1. What criteria do you use when choosing your favorite Wilmington restaurants? Would a restaurant’s use of sustainable local ingredients play in that decision? If so, to what degree do you consider this when making your decision about where to eat in Wilmington?
2. Do you feel that it is important for restaurants to utilize local sustainable products in their menus? Why or why not?
3. Have you seen a difference in the cuisine of restaurants that incorporate these ingredients into their menus?
4. Do you feel that Wilmington has adopted this trend well? Have you been pleased with your dining experiences in restaurants that do this?
5. How have you seen Wilmington restaurants evolve over the years? Do you think this aspect has been a part of that change? Do you feel that is a positive improvement?
*Specific questions were also asked of patrons of the various restaurants covered in the story. These questions pertained directly to each diner’s experience in that restaurant on that day.
The following restaurants were researched to confirm their use of local sustainable products:
The Little Dipper
The following local producers were consulted as providers of products for these restaurants:
Folk’s Café – provides coffee for Manna
Shelton Herb Farm
Eco Friendly Foods
Black River Organics
LocalHarvest.org – national web site that tracks buyers, producers and consumers of local, organic and sustainable products
The following chefs and restaurant owners were consulted for this story:
Joshua Woo – Executive Chef for Yosake and The Balcony
Justin Smith – Owner of Yosake, The Little Dipper and The Balcony
Bradley Evans – Manager of Chops Deli
Jon Karschnik – Co-owner of Tamashii
Kyle Lee McKnight – Executive Sous Chef for Manna (will contact)
Jameson Chavez – Chef de Cuisine for Manna (will contact)
The following individuals/media outlets were consulted for this story:
Allison Ballard – writer for local food blog PortCityFoodies
Blogs consulted – PortCityFoodies and Wilmington Foodies
Taylor Thomas – local restaurant patron
Dallas Thomas – local restaurant patron
Maggie Miller – local restaurant patron and Wilmington native
Facebook Business Pages for all restaurants mentioned in article
Vice President of Social Media Job Description and Responsibilities:
This individual will oversee all social media outlets directly or indirectly associated with the organization such as Facebook, Twitter and blogs connected with online communication. He or she will maintain and update the coverage contained and posted through these outlets as well as review and edit any content or coverage posted by staff members or by the general public. The breakdown of these responsibilities is as follows:
Maintaining and Updating Coverage
The Vice President will:
- Review proposals for new coverage
- Ensure updates to content and design where applicable
- Ensure maintenance of coverage based on a set time frame for daily updates
- Delegate responsibilities to appropriate staff members for maintaining and updating coverage based on their areas of expertise
- Alerting subscribers to breaking news and other coverage
- Maintain email alert system for subscribers based on daily news and subscriber specifications
- Provide consistent updates for subscribers and indicating any changes or revisions to said content
Reviewing and Editing Coverage and Content
The Vice President will:
- Review any content posted to determine if appropriate and ethical to remain accessible to all subscribers
- Delete any content posted that does not meet policy standards in this regard
- Review any submissions made by other staff members
- Review and approve proposals for new means of communication via social media
- Respond to posts and comments directed to organization
(Please note, this post is for an assignment associated with a journalism course and does not reflect current policies or standards regarding the hospital website.)
The following information will address changes to policies regarding the current content, future development and general maintenance of the website for the Betty H. Cameron Women’s and Children’s Hospital in addition to all online media published for or about the hospital.
Policy on Current Content:
All current content must be reviewed by site manager, hospital administration and foundation board members. It will be evaluated based on the following:
- Fact-checked stories and coverage of events
- Accurate depiction of current facility in video clips and photographs
- Up to date contact information for entire facility including doctors and staff
- Current descriptions of facilities, equipment and technology
- Ethical use of patient stories (must check for consent prior to publishing/must be removed if no proof of consent)
- Quality of design and ease of navigation throughout site
Policy on Future Development:
All future development of the site must be approved and reviewed by the site manager, hospital administration and appropriate foundation board members. Site contributors must consider the following prior to submitting or publishing content and design to the site:
- Timeliness of articles and news coverage
- Thorough Fact-Checking of all coverage published on the site or any other means of digital communication affiliated with the site or the hospital
- Balance of coverage pertaining to hospital advancements, staff and patients
- Information layering providing site visitors with various means to receive information (should include photographs, video, blogs and social media outlets in addition to general written coverage)
- Ease of design and navigation: appropriate use of tabs and general structure of page to ensure ease of access to all visitors
- Consistency with design for all interior pages
- Maintain connection with website for entire New Hanover Regional Medical Center through design and coverage
General Maintenance and Updates:
All general maintenance must be handled by the appointed site manager and as mentioned above, must be reviewed and approved by hospital administration and foundation board members. All changes or updates to the site must be approved and made within a day of discovery. Site visitors must be alerted to these changes and be given clear indication as to the necessity for the change.
If design and navigation are edited or revised, these updates must be reflected throughout the site in order to maintain consistency throughout the full site. New information provided on the site via means such as video, blogs and social media should be easy to access and relevant to current coverage for the site.
Special Policy Concerns Regarding Crowdsourced Content:
Due to the nature of special coverage and reports provided by patients, families, doctors and staff, crowdsourced content must adhere to specific guidelines. Coverage of any kind fitting into this category must have the following:
- Clear attribution of contributor through byline or other credit depending on type of content
- Approval from site manager and hospital administrators prior to publishing or uploading
- Documented consent from patients, families, staff and doctors for any published material concerning their own stories and experiences (this includes photography and video)
- Any information posted to blogs or social media outlets connected with the hospital must be reviewed and inappropriate or unethical comments will be deleted per board decision
Day One of filming began Saturday, October 13, 2012 at 6:30 pm.
Actors arrive to shoot, which is on location at a local Wilmington salon. I am immediately put into hair and make-up. Patrice will be our make-up artist for the shoot. I am coveting her assortment of brushes and eye shadows. She asks me if I prefer a matte finish. I say yes, not really knowing to what I just agreed.
Hair and make-up is done, but they aren’t ready for me yet. I run lines with Malcolm while lighting and sound is being adjusted. We have a nice rhythm with each other. It’s a good start. I’m soon called to wardrobe.
Dress has been chosen after four changes. I’m actually more than pleased. It’s by far my favorite, and my favorite color at that. The shoes are beautiful, but take me from 5’1″ to at least 5’5″!
The director’s assistant comments that the first three minutes of the shoot will just be the camera on my feet as I walk through the salon. I am now horrified…
I practice walking on the hardwood floors. My character has to show authority and attitude in her walk. I feel I will accomplish this much more effectively if I can find a way to keep these heels on my feet for more than two steps. Stage fright is setting in. And I thought all I’d have to worry about was hitting my mark and remembering my lines…
It’s finally time for my scene. The director calls me over to discuss my character a bit more. We discuss how he wants me to land some specific lines and we go through the plan for my entrance.
Director calls for stand-by, then background. Next he’s rolling and then “Action!” He follows behind me capturing my footsteps as I cross through the salon. Then “Cut!” I am walking too fast. We have to take it back. “Stand by!”
Director is happy with my entrance. He’s now shot it from three angles and is ready to move to the full scene. Wardrobe comes in and gives me a wrap. Apparently it wouldn’t make sense for me not to have something over my shoulders considering the weather. I honestly didn’t think to ask about the weather, but then notice that my fellow actor Malcolm is wearing a puffer vest. So yes, my short, backless dress definitely needs a wrap in this context.
“Rolling!” And…”Action!” Malcolm’s POV shot is first. We do five takes from this angle. The camera is directly behind me, only capturing Malcolm face and my back. The director asks me to make a certain line bigger. We take it from the top and he’s happy with the change. He is not however happy with my wrap, so I get another option. This one is much more manageable.
It’s time for my POV. The camera and light set-up has been adjusted. I haven’t moved from my mark since 9:30 pm. I’m a bit more nervous about being the focus this time…still wishing I had spent more time in these heels too!
My POV goes three takes. I have to do the exact same hand and arm motions that I did for Malcolm’s shot. I’m hoping my face is not showing that thought process. It goes well, except one head movement change, so we have to do another short take. But director says we got it.
I’m starving! Time for pizza while the crew sets up for the scene outside of the salon. It’s an indy so Craft Services amounts to mounds of pizza boxes and sodas. A little awkward eating the cheesy goodness in this dress, but I’m making it work. We still have one more scene to shoot.
Next scene begins. We have to do six takes because people keep honking when they pass by. I tell myself it’s because they think I’m Jennifer Aniston. Malcolm says it’s because they think he is Lil Wayne. I think we’re getting a bit delirious at this point.
This scene needs to be shot from four different angles. I have to step off the curb in the heels. Even the director laughs at the first take of that. It’s okay. I’ve got it!
The director is worried about one spot in the scene. He wants to try it a different way and tells us the plan. Crew moves our marks and the camera unit. The woman playing my mother needs some moments with her lines, so Patrice steps in to touch up hair and powder. It’s windy, so she’s not thrilled with what that has done for our hair.
Director is pleased with the new takes. I think he’s going to get us to do it again, but he calls wrap instead. I’m exhausted. I go back to wardrobe to change into my clothes. I am not sad to say good-bye to these shoes.
Director says “good job.” That’s enough for me.
Stay tuned for shoot number two. I’ll be getting married in that one!
Nakia Hamilton makes adjustments to the boom mic prior to Sunday’s shoot.