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Free cancer screenings to be offered April 21 by Sarah Lawhon Public Relations George Chajewski, head chef of MUSC catering, is in the final process of completing a simple, step-by-step cookbook filled with delicious recipes suitable for various stages of recovery for cancer patients. In February, Chajewski was diagnosed with Squamous Cell Carcinoma. He now urges everyone to receive an oral screening during Oral, Head, and Neck Cancer Awareness Week, April 17-23.   During the nationally recognized week, MUSC is offering free screenings at several locations across campus on April 21. The screenings are held from 10 a.m. to 3 p.m. in Rutledge Tower, Hollings Cancer Center, and in Room 109, Education Center/Library. MUSC is also hosting a Survivor’s Celebration Banquet, where everyone can sample meals from Chajewski’s cookbook from 6 to 9 p.m. April 18  in the College of Health Professions.   “South Carolina has one of the highest mortality rates from oral cancer in the country,” said Terry Day, M.D., Yul Brynner Foundation president, associate professor of head and neck oncology surgery. “More than 85 percent of head and neck cancers are related to tobacco use, making this one of the most preventable diseases of our time.”   The Yul Brynner Foundation sponsors Oral, Head, and Neck Cancer Awareness Week to educate the public and provide screenings, as well as raise money for future research for treatment and prevention methods of oral cancer. According to the American Cancer Society, nearly one of every five deaths is smoking related. In the U.S., about 438,000 people die annually from tobacco use.   By receiving oral cancer screening, participants have the chance of detecting oral cancer in its early stages. “When diagnosed very early, it is easy to treat and cure, but too often, it is diagnosed in later stages,” Day said.   Like many others, Chajewski did not detect his cancer early. He thought he was suffering from a simple canker sore, and after having a conversation with MUSC President Ray Greenberg, M.D., Ph.D., at the 2005 Fat Tuesday celebration in the Horseshoe, Greenburg suggested having a doctor examine his tongue.   Only a few days later, Day removed a 16-millimeter tumor from Chajewski’s tongue. “After the first screening, they thought I had a 9-millimeter tumor, but when I went in for surgery the tumor was actually 16- millimeters,” Chajewski said. His surgery involved tongue dissection, neck dissection, free-flap replacement/tongue reconstruction and seven weeks of chemotherapy and radiation. After his five-day stay in the hospital, Chajewski was ready to come back to work. Throughout his seven-week chemotherapy and radiation treatment, he continued working full time because he wanted to be around his staff. “I’ve seen people in worse condition than me and I consider myself okay. MUSC has a great staff that has encouraged me along the way, always reminding me to get through one more day,” said Chajewski.   His recovery was difficult because like most patients undergoing chemotherapy and radiation treatments, his mouth became extremely sensitive and intolerable to salty or acidic food, he said. Proper nourishment is essential for healing and building a strong immune system throughout treatment. “You don’t want to eat; you’ll find any excuse not to eat since swallowing causes enormous pain in your mouth and you are almost sure that eating the food is not worth the pain,” Chajewski said.   Immediately, Chajewski utilized his 30 years of culinary experience and began developing simple recipes he and other cancer survivors could enjoy during and after recovery. The recipes are modifiable due to different tolerances of spices, and are based on three stages/levels of recovery time. For example, the first stage is the time period of recovery directly after surgery. He entitled this chapter as, “Chapter 1/Stage 1- You and your good friend the blender.” He is in the final process of completing his cookbook and all proceeds will directly go to the Yul Brynner Foundation.   For information about the cookbook or to reserve a copy, e-mail Chajewski at chajewsk@musc.edu. Wild Mushroom Soup 2 Tbsp. Olive Oil 1 Large Carrot, diced 2 Large Celery Stalks, diced 1 lb. Button Mushrooms or Fresh Wild Mushrooms (such as Oysters, Portobello, Cremini) 1 Quart Chicken Stock Cup Heavy Whipping Cream   Separate the stems from the caps of the mushrooms. Dice vegetables and mushrooms and saute in olive oil or butter until tender. Heat chicken stock in stock-pot. Place all ingredients in blender or food processor and blend until smooth. Return it back to the stock-pot, and add heavy whipped cream. Bring it to a boil and cook until heated through, while stirring constantly. Yield: 4 Servings     Friday, April 7, 2006 Catalyst Online is published weekly, updated as needed and improved from time to time by the MUSC Office of Public Relations for the faculty, employees and students of the Medical University of South Carolina. Catalyst Online editor, Kim Draughn, can be reached at 792-4107 or by email, catalyst@musc.edu. Editorial copy can be submitted to Catalyst Online and to The Catalyst in print by fax, 792-6723, or by email to catalyst@musc.edu. To place an ad in The Catalyst hardcopy, call Island papers at 849-1778, ext. 201.