UNICEF's Change for Good Initiative

Working as a staff psychiatrist at the Lincoln Regional Center in Lincoln, Nebraska, Dr. Jasung Kim’s holistic and transpersonal approach to psychiatry includes using bibliotherapy, visualization techniques, and guided meditation. Outside of Dr. Jasung Kim’s professional life, he charitably supports the efforts of UNICEF.

Operating worldwide in 170 countries, UNICEF strives to protect the rights of children on a global scale. As a non-profit organization, much of UNICEF’s hard work depends on donations from the public. One of the organization’s initiatives is the Change for Good initiative, which allows people to donate unused foreign currency after a trip abroad.

Created in 1987, Change for Good is UNICEF’s longest-running partnership. Currently, 12 international airlines partner with UNICEF to make donations easier. In the United States, UNICEF has partnered with American Airlines so passengers on select international flights can easily donate any foreign currency they have left over in-flight. Alternately, you can mail UNICEF your donation directly to UNICEF USA, ATTN: Change for Good Program, 125 Maiden Lane, New York, NY 10038.

To learn more about UNICEF’S Change for Good initiative, or to explore other ways to help, visit the organization online at www.unicef.org. For UNICEF’s United States-specific site, visit www.unicefusa.org.                            

Traditional Korean Kimchi

Dr. Jasung Kim is a staff psychiatrist at Lincoln Regional Center in Nebraska, where he incorporates biopsychosociospiritual dimensions into his psychiatry practice. A native of Korea, Dr. Jasung Kim enjoys Korean book discussions and cooking Korean dishes in his free time.

Traditional food from Korea is known as Hansik. Hansik, which translates as Korean food, is characterized by the heavy use of fermented foods, rice, and vegetables. In addition, Hansik typically contains less meat than dishes originating in many other cultures. Common Korean cuisines include seasoned ribs known as galbi, barbecued beef known as bulgogi, a full meal known as hanjeongsik, and Kimchi.

Along with rice, Kimchi is a common Banchan, or side dish, in Korean cuisine. A fermented and salted dish, Kimchi is usually made with cabbage and radishes along with seasonings such as chili powder, ginger, garlic, and scallions. However, different vegetables and seasonings including spinach, tomatoes, celery, and cilantro can be used to prepare the dish. In traditional preparation techniques, kimchi is stored and fermented underground.