Discover the VA Pittsburgh Healthcare System’s Advanced Fellowship in Geriatrics, a program dedicated to training future leaders in geriatric care. This fellowship offers hands-on experience, interdisciplinary collaboration, and specialized education to improve the health and well-being of older Veterans. Learn more about the fellowship and application details at: www.va.gov/pittsburgh-health-care/work-with-us/internships-and-fellowships/ Credits: Produced by: VA Pittsburgh Healthcare System Program Content: VA Office of Academic Affiliations & VA Pittsburgh Geriatrics Team Special Thanks: Fellowship Faculty, Clinical Preceptors, and Veteran Participants Permissions & Attributions: All video footage and images used with permission from VA Pittsburgh Healthcare System. #VAPittsburgh #GeriatricsFellowship #VeteranCare

Learn about key features on the PTSD Repository (PTSD Trials Standardized Data Repository) platform that can support research projects, including meta-analyses and systematic reviews. Created by VA’s National Center for PTSD.

Are you a student Veteran looking to understand your GI Bill benefits and make informed decisions about your education? The GI Bill 101 Webinar guides you through VA education benefits, eligibility, and available resources to help you plan your academic and career pathway. You’ll learn practical strategies for career planning and how to maximize your GI Bill benefits. The GI Bill 101 Webinar is hosted by Education Service under the U.S. Department of Veterans Affairs.

The VA Healthy Teaching Kitchen presents a quick, budget-friendly lunch or dinner option, featuring ingredients commonly found in food pantries for cold winter days! Prep: 10 minutes | Cook: 40 minutes | Total: 50 minutes Yield: 6 servings | Serving Size: 1½ cups Ingredients: 1 teaspoon olive oil 2-3 slices bacon, chopped (about 2 ounces) 1 medium onion, chopped (about 1 cup) 2 garlic cloves, minced (about 1 teaspoon) 1 medium acorn squash or butternut squash, peeled and cut in ¾-inch cubes (about 2 cups) 2-3 medium red potatoes, diced (about 2 cups) 2 stalks celery, chopped (about ½ cup) 1 medium carrot, chopped (about ½ cup) 1 teaspoon dried basil ¼ teaspoon ground cinnamon ¼ teaspoon dried thyme 1 (28-ounce) can no-salt-added diced tomatoes 4 cups (32 ounces) low-sodium chicken broth 4 cups chopped, destemmed kale (about 1 bunch) 1 (15-ounce) can no-salt-added white beans (e.g. navy beans, cannellini beans), drained Directions : 1. Heat the oil in a large pot over medium-high heat. 2. Add the bacon and cook, stirring often, for 3 minutes. 3. Add the onion and garlic and cook, stirring often, for 3 minutes. 4. Add the squash, potato, celery, carrot, basil, cinnamon, and thyme. Cook, stirring occasionally, for 4 minutes. 5. Add the tomatoes with their juice and stir to combine. Cook for 2 minutes. 6. Add the broth and stir to combine. 7. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook for 8 minutes. 8. Add the kale and beans. 9. Continue cooking at a simmer until the potatoes, squash, and kale are tender, about 10-15 minutes. 10. Serve warm. Nutrition Facts Per Serving: Calories: 225 | Total Fat: 4 g | Saturated Fat: 1 g Sodium: 240 mg | Total Carbohydrate: 39 g | Dietary Fiber: 7.5 g | Protein: 10 g For more recipes, please visit www.nutrition.va.gov/Recipes.asp.

In this episode of Aging Strong with VA, Deputy Secretary Paul R. Lawrence, PhD, discusses Homemaker and Home Health Aide Services. He breaks down how some Veterans need help with daily activities to remain independent at home. And how this VA program provides personal care assistance while also supporting caregivers and ensuring services are delivered safely based on medical need. He’ll walk you through how this program works and how it helps Veterans continue living safely and independently in their own homes. Watch the episode below.