Latest news with #IUHealthFoundation
Yahoo
22-05-2025
- Health
- Yahoo
Former Eli Lilly execs donate $20 million to establish IU Health clinical institute
Two former Eli Lilly executives and their families will donate $20 million to IU Health Foundation — the largest philanthropic gift in the foundation's history — to establish the Institute for Clinical Innovation, a hub for groundbreaking disease detection and treatment. IU Health will match the gift, bringing the total investment to $40 million shared between the health system and the medical school. The IU Health Foundation acts as the philanthropic arm of IU Health's statewide health care system. Housed in the massive IU hospital complex under construction on the north side of downtown, the institute will accelerate the speed of medical research in Indiana and provide clinicians and researchers with more resources. IU Health leaders say they hope the investment will triple the number of patients in clinical trials. They hope to enroll 75,000 patients in clinical trials each year and within five years enroll 300,000 people in the Indiana Biobank initiative. Indianapolis residents Sarah and John Lechleiter and Deborah and Randall Tobias partnered on the donation that will benefit patients across Indiana. Randall Tobias held the title of chair, president and CEO of Eli Lilly from 1993-2003, before he was nominated by President George W. Bush to lead the U.S. effort to fight against the global HIV/AIDS epidemic. John Lechleiter served as CEO of the pharmaceutical giant from 2008-2017 before handing over the reins to current CEO Dave Ricks. 'Our families share a commitment to advancing the future of healthcare for our Hoosier neighbors,' the Tobiases and Lechleiters said in a joint statement. 'This gift will support IU Health and IU School of Medicine in their joint efforts to expand clinical trial participation in our state for the benefit of patients in Indiana and around the globe.' 'The Lechleiter and Tobias families could have made this gift anywhere in the world. Choosing IU Health and IU School of Medicine demonstrates immense trust in our researchers and caregivers,' IU Health President and CEO Dennis Murphy said. 'Thanks to this commitment, our patients will get early access to life-saving treatments and The Institute for Clinical Innovation will become a destination for leading-edge healthcare.' IU Health's $2.31 billion hospital complex, which will replace the aging IU Health Methodist Hospital, is expected to open in late 2027. IU Health hospital development: 'If we only build a great hospital, we will have failed:' IU Health project spurs new group Alysa Guffey covers business and development for IndyStar. Contact her at amguffey@ This article originally appeared on Indianapolis Star: Former Lilly executives donate $20 million for IU clinical institute
Indianapolis Star
22-05-2025
- Health
- Indianapolis Star
Former Eli Lilly execs donate $20 million to establish IU Health clinical institute
Two former Eli Lilly executives and their families will donate $20 million to IU Health Foundation — the largest philanthropic gift in the foundation's history — to establish the Institute for Clinical Innovation, a hub for groundbreaking disease detection and treatment. IU Health will match the gift, bringing the total investment to $40 million shared between the health system and the medical school. The IU Health Foundation acts as the philanthropic arm of IU Health's statewide health care system. Housed in the massive IU hospital complex under construction on the north side of downtown, the institute will accelerate the speed of medical research in Indiana and provide clinicians and researchers with more resources. IU Health leaders say they hope the investment will triple the number of patients in clinical trials. They hope to enroll 75,000 patients in clinical trials each year and within five years enroll 300,000 people in the Indiana Biobank initiative. Indianapolis residents Sarah and John Lechleiter and Deborah and Randall Tobias partnered on the donation that will benefit patients across Indiana. Randall Tobias held the title of chair, president and CEO of Eli Lilly from 1993-2003, before he was nominated by President George W. Bush to lead the U.S. effort to fight against the global HIV/AIDS epidemic. John Lechleiter served as CEO of the pharmaceutical giant from 2008-2017 before handing over the reins to current CEO Dave Ricks. 'Our families share a commitment to advancing the future of healthcare for our Hoosier neighbors,' the Tobiases and Lechleiters said in a joint statement. 'This gift will support IU Health and IU School of Medicine in their joint efforts to expand clinical trial participation in our state for the benefit of patients in Indiana and around the globe.' 'The Lechleiter and Tobias families could have made this gift anywhere in the world. Choosing IU Health and IU School of Medicine demonstrates immense trust in our researchers and caregivers,' IU Health President and CEO Dennis Murphy said. 'Thanks to this commitment, our patients will get early access to life-saving treatments and The Institute for Clinical Innovation will become a destination for leading-edge healthcare.' IU Health's $2.31 billion hospital complex, which will replace the aging IU Health Methodist Hospital, is expected to open in late 2027.
Axios
09-05-2025
- Entertainment
- Axios
Actor Drew Powell's best day ever in Indianapolis
Drew Powell, a native Hoosier who's been making a name for himself in Hollywood for the past two decades, was back in Central Indiana last weekend to support the IU Health Foundation at its annual fundraiser gala Rev. Driving the news: Powell, who just finished a powerful storyline as Doug Driscoll on the hit show "The Pitt," starred in "Gotham" for four seasons and had guest appearances on "The Office," "Grey's Anatomy," "Curb Your Enthusiasm" and more. Zoom in: Before Powell returned home to L.A., we asked the Lebanon High School graduate how he'd spend his Best Day Ever in the Circle City. 🥯 Breakfast: A pershing and glazed donut from Titus Bakery — a Lebanon original. "Everyone wants to talk about Long's," Powell said, "but that's not where it's at." 🚲 Morning activity: A bike ride on the Monon Trail in Hamilton County, where his parents now live. "We did this a lot during COVID," he said. 🥪 Lunch: Patachou, for the chicken salad sandwich. 🚤 Afternoon activity: Taking a boat out on Geist or Morse Reservoir for a little tubing and water skiing. 🖼️ Second afternoon activity: Popping into Newfields for a bite in the museum cafe and a look at the Robert Indiana "LOVE" sculpture, something special to Powell's family. Powell said he's been going to the museum since he was a kid, and it may or may not be where he learned what happens when you open an emergency exit door. ⚾️ Evening activity: Baseball game at Victory Field. "Or Pacers, or Colts. Fill in the blank for whatever season it is," said Powell, a huge Indy sports supporter. He said keeping up with Indy sports has helped him feel connected to his Hoosier roots while living in L.A. 🥃 Dinner: St. Elmo Steak House "And I'm having one of those cherry coke things," Powell said, referencing the restaurant's signature "Elmo Cola," which mixes a glass-bottled Coke with its own St. Elmo cherry vanilla whiskey and drunken cherries. 🎸 After dinner activity: After dinner, Powell's running back up to HamCo to catch the encore of a Dave Matthews Band show at Ruoff Music Center… er, Deer Creek. "One of my favorite places in Indy is Deer Creek," he said. "It'll always be Deer Creek to me, don't give me any of this bullshit Ruoff, or whatever." What's next: Powell just finished filming for the four-episode reboot of "Malcolm in the Middle," set to air on Disney+ later this year.
Indianapolis Star
29-04-2025
- Automotive
- Indianapolis Star
Top central Indiana chefs and elite IndyCar drivers collide in these Rev dishes
Rev, the IU Health Foundation's annual fundraiser at the Indianapolis Motor Speedway, will feature 90 chefs serving dishes inspired by Indy 500 drivers Some driver-chef pairings are based on a shared cultural background, but many chefs have to step out of their comfort zone for Rev. As the racing world hurtles toward the 109th running of the Indianapolis 500, the Indianapolis Motor Speedway will kick off the month of May in a manner befitting the biggest day in motorsport — by throwing a massive party. On Saturday night the Speedway will come alive for Rev, the IU Health Foundation 's marquee fundraising event since 2014. Tickets to Rev famously go fast; this year's $300 "premiere" and $600 "VIP elite" tickets were snapped up in a matter of hours when they became available in December. While the event has become synonymous with live music, local celebrity appearances and checkerboard chic fashion, it is just as well-known for its food, with chefs from across Central Indiana stationed throughout the Pagoda Plaza and Pit Lane. This year Rev features 90 chefs, by far the largest roster in the event's history. Every chef in attendance is matched with a prospective Indy 500 driver and tasked with preparing a dish to represent that racer, based on a brief bio Rev provides. Chefs and drivers can be paired for a variety of reasons, some more obvious than others, such as shared country of origin or a racer's personal enjoyment of a chef's fare. "We try to take everything into consideration," Rev Executive Director Carol Howard said. Howard, who helped launch Rev in 2014, said some duos arise based purely on the driver's personal preference. American driver Graham Rahal of Rahal Letterman Lanigan Racing has long been paired with Greentown-based Blondie's Cookies simply because he loves the brand's myriad sweets, Howard said. Similarly, New Zealand IndyCar veteran Scott Dixon of Chip Ganassi Racing counts Fletcher Place fine dining spot Bluebeard among his favorite restaurants. When possible, Howard said, she and her colleagues try to match chefs and drivers with shared backgrounds. "For me, the diversity and uniqueness of food and the places we select are very important," she said. Motorsport, like restaurants, features personalities from across the globe. That presents Rev with several distinct pairings, although finding chefs and drivers from the same country can be a challenge. One opportunity for culinary overlap, albeit from nations thousands of miles apart, was pairing Mexican driver Pato O'Ward of Arrow McLaren with Che Chori owner Marcos Perera, who grew up in Argentina and has sampled a global smörgåsbord in his travels. Perera's O'Ward-inspired Rev dish is a chorizo slider that pays homage to the cuisines of Mexico and Argentina, which the restaurateur noted are distinct yet share many techniques and flavors. "The same Spaniards that went to Mexico and brought the chorizo, they brought it to Argentina," Perera said. "But in every location there were different seasonings. I think the root is similar, but in every place people have given their variations." Perera leant into those areas of intersection while incorporating elements of broader Latin culinary tradition into his Rev offering, topping a patty of Che Chori's scratch-made sausage with a house chimichurri and a relish of onions and peppers in vinegar called sarza criolla. Rev forces many chefs out of their comfort zones Many of the flavors in Perera's dish are ones he's known most of his life. Other chefs, meanwhile, rely less on their cultural background and more on professional experience, with a little Googling for good measure. Such was the case for Conrad Hotel executive chef Mike Pleines, who was tapped to represent Arrow McLaren driver Christian Lungaard, a native of Denmark. Pleines said he had never made Danish food before receiving his Rev assignment. "It's kind of neat to be given a concept and try to come up with something interesting," Pleines said. "As a chef, I feel that's what we kind of do. We look at pictures or go to restaurants or look at menus and we see things that we like and we say, 'How can I make this mine?'" For Pleines, the answer was a Midwest-Danish fusion of fried pork belly and macaroni and cheese available through May at the Conrad Lounge under the name "hygge mac." Hygge is a Danish and Norwegian word that denotes coziness and contentment, not unlike the feeling one gets from consuming a substantial volume of creamy macaroni and cheese. The pork belly in Pleines' dish is inspired by Danish stegt flæsk, a meal of fried pork belly, potatoes and parsley sauce. Pleines said for Rev he may add sweet and sour braised red cabbage in a nod to a similar Danish food called rødkål. As for the macaroni and cheese, Pleines said that suggestion came from the Conrad's marketing team. What better way to represent Arrow McLaren — emphasis on the "Mc," or more traditionally, mac — than with one of America's favorite comfort foods? "You know, I may not be the best chef in the world, but I'm pretty sure I can do a pretty good pork belly and mac and cheese," Pleines said. Earlier this month Pleines had the opportunity to prepare the hygge mac with Lundgaard for a bit of Rev promotional content, a rarity among chef-driver pairings. On the track and in the kitchen, things don't always go according to plan Given IndyCar's jam-packed schedule, though, not to mention the everyday grind of the restaurant industry, some chefs never meet their assigned drivers. Even this year, when multiple racing teams coordinated meet-and-greets for their drivers and chefs during the Indy 500 Open Testing week, a WiFi issue caused a nearly 3-hour delay that wiped out at least two teams' meet-and-greets. That leaves chefs like Erin Oechsle, a culinary instructor at the Area 31 Career Center with previous stops at multiple Indy-area restaurants, to research their driver's native cuisine and take their best shot. This weekend Oechsle will prepare a take on raggmunk, a potato pancake popular in Meyer Shank driver Felix Rosenqvist's home of Sweden. Area 31's raggmunk will feature a shallow-fried disc of herby grated potatoes with Swedish lingonberry jam and bacon, likely in the form of rendered pork lardons or cooked into a compote with caramelized onions. Oechsle estimates she and and the Area 31 students serving as her precocious sous chefs will griddle about 1,800 pancakes to order at Rev, making the selection of ingredients crucial. "You want to make sure whatever you choose is going to be delicious in the state that people eat it," she said. "Is an egg roll still going to be crunchy after six hours of being hot? No, it's going to be dried out or like a soggy hot mess of nastiness." Nailing their dishes isn't just about pride or setting a high standard of quality for the cooks at Rev; it's also an economic consideration. Each chef at Rev is there voluntarily, meaning they must pay for their own food and labor force. Howard guessed the event costs each culinary team $5,000 to $8,000 depending on the ingredients used and the size of the staff. Still, chefs who vie for a Rev invitation and those who return from year to year do so for a reason. In Area 31's case, the chance for culinary students to gain catering-like experience, meet experienced chefs and sample food from restaurants they otherwise might not visit is worth the investment. For Pleines, a Massachusetts native who spent years working on the West Coast and only came to Indianapolis in September, Rev is an opportunity to connect to his new home and its signature sporting event. "I like to support the local culture and experience what is great about an area," he said. "I think here in the Midwest, I'd be really remiss if I didn't take the opportunity to experience this amazing thing that's been going on for 110 years."
Axios
01-04-2025
- Automotive
- Axios
Rev is sold out, but here's how to get a taste of the Month of May kickoff event
IndyCar drivers Christian Lundgaard and Nolan Siegel hopped out from behind the wheel and into the kitchen at The Lounge on Monday to help chef Michael Pleines prepare for Rev — one of the Month of May's biggest non-racing events. Why it matters: Rev is the IU Health Foundation's largest annual fundraiser. It's raised more than $13 million since 2014 for statewide trauma and critical care programs, including those for drivers and patrons at the IU Health Emergency Medical Center located at Indianapolis Motor Speedway. Plus: This means May — the best month of the year in the Circle City — is just around the corner. Driving the news: Lundgaard and Siegel, both drivers for the Arrow McLaren team, joined Pleines to craft the Hygge Mac, which will be on the Rev menu. The dish of mac and cheese with seared pork belly is a nod to Lundgaard's Danish heritage. "'Hygge' means cozy," Lundgaard said, "and 'mac' … I have no idea." The food-focused (and sold-out) gala on May 3 at the IMS track will feature dishes from 89 chefs this year. Yes, Rev is sold out, but: You can still try the Hygge Mac. It'll be available at The Lounge, the Conrad Hotel's newest restaurant, for the Month of May. You might catch Siegel there grabbing another taste of it. While most drivers stick to a strict diet, the 20-year-old was ordered to gain weight, putting on 15 pounds in the offseason. "IndyCar is super physical," Siegel said. "Putting on some mass has been a focus for me, so I'm very excited about the mac and cheese." Zoom in: Lundgaard is in his fourth season in the NTT IndyCar Series and his first with Arrow McLaren. His best start at the Indy 500 has been 28th, but he hopes to have a better time qualifying this year with the new team. "Winning the Indianapolis 500 changes your life forever," he said. "So we all want to win it." This is Siegel's first full season with IndyCar. What they're saying:"Indy is special for everyone," Siegel said. "Every race is important and we're very focused on doing the best we can everywhere and being competitive in the championship … but the Indy 500 is the headline event for IndyCar."
