OhioHealth’s athletic training program casts a wide net over central Ohio, with about 100 trainers serving high school and college athletes from more than 40 educational institutions.
Pickerington High Schools North and Central are no exception.
Jenn Miller has worked as an athletic trainer for OhioHealth for eight years. She assists with
Jenn Miller
athletes at Central – there are four total OhioHealth athletic trainers across the Pickerington Local School District – but says some middle school students within the district work with the trainers from time to time.
“We try to be involved with the community and the students,” Miller says. “Whenever things are going on around the city, we try to immerse ourselves and the teams. We’re there (for the teams) for everything – the good, the bad, the ugly. We really try to become a part of the school’s family.”
The athletic trainers train student athletes from each sports team the schools offer. When the trainers provide health care throughout a game or a match, they are also offering their services to the competing team. On any given day, Miller says the trainers are coming in before classes let out and leaving after the last practice of the evening.
“You really become a part of a kid’s family,” Miller says. “You’re their home away from home. You’re their other mom or dad.”
And the best part of Miller’s job?
“I’ve seen a lot of kids graduate and succeed (in sports) outside of the high school,” Miller says. “That’s really rewarding to me.”
Athletic training doesn’t just revolve around physical fitness. Miller and her colleagues know the importance of healthful eating habits. Try out some of their favorite recipes for yourself:
Cowboy Caviar
Courtesy Jenn Miller
Ingredients
• 1 can seasoned black-eyed peas, rinsed and drained well
• 1 can seasoned or plain black beans, rinsed and drained well
• ¾ cup frozen sweet corn, thawed
• 3 green onions, chopped
• ½ cup chopped green bell pepper
• 2 or 3 tomatoes, diced
• 10 jarred jalapeno pepper slices, diced (mild or hot)
• ⅓ cup cilantro, chopped
• 1 ripe avocado, chopped
• Tortilla chips
• 1 Tbsp. olive oil
• 1 Tbsp. white wine vinegar
• ½ lime, juiced
• ½ tsp. Dijon mustard
• Salt and pepper to taste
Instructions
Combine black-eyed peas, black beans, sweet corn, green onions, bell pepper, tomatoes, jalapenos and cilantro in a medium bowl.
In a small bowl, whisk together olive oil, vinegar, lime juice, mustard and salt and pepper. Pour over bean mixture. Cover and refrigerate until ready to serve.
Just before serving, add avocado and gently stir to combine. Serve with tortilla chips.
Hannah Bealer is an editor. Feedback welcome at gbishop@cityscenemediagroup.com.
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