Cancer doctor and Prouty cyclist developed just the expertise his father needs

Dartmouth Hitchcock Norris Cotton Cancer Center lymphoma expert Erick Lansigan, M.D., was groomed to be a surgeon like his father. But the younger Dr. Lansigan took an interest in blood cancers and instead dedicated his career to treatment and research related to lymphoma. Recently his father developed exactly the kind of lymphoma that is now his son's specialty, so the father temporarily moved from New York City to Quechee, Vermont, to be treated by his son's colleagues at Norris Cotton.

Now the elder Dr. Lansigan has finished a course of treatment at Norris Cotton and will return to his home in New York, while the younger Dr. Lansigan is preparing to ride the two-day 200-mile Prouty Ultimate July 8-9. The younger Dr. Lansigan says he will ride with a greater appreciation for the funds The Prouty raises to support cancer research, since such research has led to new ways to treat his father's cancer.

Prouty participants to be fueled by entrepreneur who wouldn't let cancer slow her company's growth

When participants in The Prouty reach for specially formulated energy drinks, healthy snacks and other foods along the course or at the party afterward, they can be assured that there's plenty of determination mixed into the food and drink donated by Cathy Bacon, owner of Randolph Vermont-based Freedom Foods.

In late 2012, just as Bacon was poised to lead her company through rapid expansion and construction of a state-of-the-art food production and co-packaging facility in Randolph, she was diagnosed with breast cancer. Determined not to let the diagnosis slow her company's growth, Bacon kept it a secret and quietly scheduled groundbreaking and other key events in expansion around her chemotherapy schedule.

Today, Bacon is done with her treatment and ready to both talk about her experience and to give back. She is donating food and drink-some of it specially formulated for The Prouty-that she estimates to be valued at well over $10,000. The offerings will represent both local and international clients served by Freedom Foods-energy drink, granola bars, protein bars, "bark bites," condiments, and sunflower-seed butter. Among those depending on this fuel to get them through Prouty events will be Bacon's husband, Chip, who will ride the two-day 200-mile Prouty Ultimate.

While Freedom Foods continues exponential growth, Cathy also now sees giving back as part of her mission: "You have a responsibility to give back. I couldn't be public about my cancer while I was going through it, but now I can and I want people to know how appreciative I am of the people who helped me through the experience--and that included services funded by The Prouty... My view is that life goes on, and I believe that I'm a better business owner because of my experience with cancer."

The Prouty™ is a two-day collection of athletic events-walking, rowing, golfing and cycling- which began in 1982, when four nurses rode their bikes 100 miles through the White Mountains to honor an inspiring cancer patient, Audrey Prouty. Organized by the Friends of Norris Cotton Cancer Center, the Prouty event now draws close to 5,000 participants and 1,200 volunteers each year, with additional participants climbing mountains or creating their own "Virtual Prouty" on a bike, on a trip, or in an arm chair.

With the 35th annual Prouty coming to Hanover in 2016, organizers have their eyes set on raising more than $3 million this year and crossing the $30 million threshold in total dollars raised since 1982. On average, 90 cents of every dollar raised goes directly to support patient supportive services and cancer research at Dartmouth-Hitchcock Norris Cotton Cancer Center, one of just 45 NCI-designated Comprehensive Cancer Centers. Prouty dollars support cancer research and easing the journey of cancer patients and their families through such things as support groups, art and writing programs, a comfort cart, a resource library and gas cards.

Learn more about The Prouty at www.theprouty.org.


Posted 6/22/16