Time was right for new job


By Travis Svihovec

Val Ford

Val Ford

The position of director of marketing at Mobridge Regional Hospital and Clinics opened up at just the right time for Val Ford.
Val (Faehnrich) is a 1995 graduate of Mobridge High School. In 1999 she earned a dental assistant degree from Lake Area Vo-Tech in Watertown. She spent one year as a dental assistant in Sioux Falls, then moved to Mobridge and went to work for McClellan-Swanson Dental Office in the same capacity. The MRH position came up just as the dental office was about to start a transition.
“I was with Dr. Herb (McClellan) and he was getting ready to retire,” Val said. “It just worked out at the same time.”
She started her new job on April 1. It includes public relations and marketing for the hospital, fundraising with Mobridge Regional Healthcare Foundation, organizing blood drives, bake sales and the annual bazaar, and also some grant management. It’s a much different position than that of a dental assistant, but there are some similarities.
“There’s a lot of contact with the public, but it’s from a different angle,” she said.
Val married Nathan Ford in September of 2001. They have three sons: Jameson is 10 and in fourth grade; Remmington is 9 and in third grade; Canyon is 3.
Nathan joined the United States Army shortly after he graduated from high school. After four years in the Army, he became part of the Army National Guard and has been deployed twice. Val was six weeks pregnant when he left for the first deployment to Iraq in 2003. Canyon was seven weeks old when he left for Afghanistan in 2010, so she’s found herself with a tight schedule at times.
“I cooked for the boys but I didn’t have much time for baking,” she said. Not being able to bake didn’t bother her much because she really doesn’t enjoy it much. The process just doesn’t move fast enough for her.
“I don’t have the patience. I don’t like to measure,” she said. “With cooking you just throw things together and add a pinch of this and a pinch of that.”
Even so, she said her caramel rolls, the “one thing I bake,” turn out pretty well. When it’s time to cook, there’s a Mexican casserole that is a family favorite.
She’s only had one real cooking wreck, but it sent the whole family out of the house. Her neighbor and daycare provider, Kathy While, gave her a pepper from her garden. Val thought she’d sauté it as part of a recipe she had. It very soon had everyone’s eyes burning.
“The more I cooked it the hotter it got,” she said. “We all had to leave the house and go to my mom’s across the street for an hour. I think we ate there.”
Her cooking skills may have rubbed off on Remmington, who wants to be a chef.
“He seasons our meat for us when we cook,” Val said.
Jameson has his sights set on being a paleontologist.
“He can tell you every dinosaur there is,” she said. “He wants to open his own museum.”
Nathan is a paraprofessional in the Mobridge-Pollock School District and also volunteers as a wrestling coach. In addition to her new job, Val also volunteers on the committee raising money to build a new swimming pool in Mobridge. She’s been on the committee for 1 1/2 years and said that position helped train her for the MRH position.
“If not for the pool committee I wouldn’t have this job,” she said. “We were out there in the public so much.”
Val said she’s found MRH to be a great place to work.
“The people are phenomenal,” she said. “They’re very nice and answer all my questions.”
In their spare time, she and her family enjoy camping, boating and tubing. The boys especially find outdoor activities to be entertaining.
“We catch a lot of frogs in the summer,” she said. “They keep them a day or two, play with them and let them go.”


Mexican Chicken
Sauté 1 med. onion. Then add 1 can cream of mushroom, 1 can cream of chicken, 1 can of chicken broth, 1 can green diced chilies. While you mix that all together boil 1 whole chicken, then shred it up and add it to your cream mixture. Take a 9×13 pan and put 1 layer of your mixture, take a bag of Doritos and crunch it into small pieces, and layer that above your creamy mixture, then layer that with shredded Monterey-Colby Jack cheese and continue layering in that order until your last layer is of cheese. Bake at 400 degrees covered with tinfoil  for 30 min.

Caramel Rolls
2 loaves frozen bread dough
1 qt. cream
2 cups brown sugar
1 pkg. instant vanilla pudding
1/2 tsp. of cinnamon
Thaw bread dough and let rise.
Mix cream, brown sugar, pudding packet and cinnamon together.
Spray cake pan and pour small amount of mixture on bottom.
Tear apart dough and put pieces on top of mixture. Pour more mixture over dough and repeat until dough and mixture are gone.
Bake 350 for about 30- 45 min. or until golden brown.
You may flip pan of rolls when done (optional).

Porcupine Meatballs
2 pounds hamburger
1-1/2 cups instant rice
3-4 cans tomato soup
1 med. onion (optional)
salt and pepper
Mix hamburger., rice, onion, salt and pepper and mix into balls.
Put in pan and brown meatballs. Spray bottom of pan. Put meatballs in and cover 1 hr. at 350 F.
Then pour tomato soup over meatballs and bake for 30 min. or until soup is hot.

From my grandma Veronica Perman:
4 pork chops cut into small pieces
2-3 cups rice regular or instant
1 can sauerkraut, drained, plus squeeze juice out
2 bay leaves
Salt and pepper
Put quite a bit of oil in frying pan, heat and add cut up pork chops and bay leaves and brown, after browning put in sauerkraut and warm on low.
While mixture is on low cook rice until done and drain.
Add a little more oil to pork chop mixture and then add rice and mix it together, heat thoroughly, and then enjoy!

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