Dr. Michael Henderson usually begins his workday before dawn, getting an early start on his passion: ramping up safety and quality outcomes for every person cared for at the University of Mississippi Medical Center.

With a performance improvement team he formed since coming to the Medical Center a year ago, Henderson is making strides in combating the perennial challenge of reducing patient harm and promoting transparency.

Known internationally for his expertise in health-care quality improvement, it's no wonder Henderson has been named one of the nation's “100 Hospital and Health System Chief Medical Officers to Know” by Becker's Hospital Review, a source of cutting-edge business and legal information for health-care industry leaders.

All jokes aside, the Big Inflatable Colon drew all ages to the Jackson Medical Mall Thad Cochran Center last Thursday.

Everyone from toddlers holding a walking rope to octogenarians stopping to talk about their cancer experiences walked through the display, a part of the Big Colon Tour sponsored by the Colon Cancer Alliance and Bayer Healthcare.

“A lot of people had good questions and many had powerful personal stories to share,” said Dr. Roy Duhe, associate director for cancer education at the UMMC Cancer Institute.

If you see Jeff Neal pigging out on barbecue, don't judge him.

He's only doing his job.

Neal, a charge nurse on the pediatric specialty hall at the University of Mississippi Medical Center's Grants Ferry clinic, takes to the road on weekends as a certified judge for the Memphis Barbecue Network. Since 2009, he's been sampling the categories of whole hog, pork shoulder and pork ribs on a regional circuit that takes him through Mississippi, Louisiana, Tennessee and Alabama.

“I got interested because my uncle started doing it and said how good the barbecue was,” said Neal, a Brandon resident. “I wanted to see for myself.”

After undergoing approved training by the Memphis Barbecue Network, Neal is earning his keep on the circuit. “I've probably done 45 or 50 contests,” Neal said. “It's pretty much year round, but we slow down during the summer. The heat of the cookers, plus it being outside, is not ideal weather.”

A number of interesting events is scheduled for the upcoming week at the Medical Center: