Breathe Deep & Share Hope

lungevity_logoWe’re excited to participate in two upcoming events this summer with the LUNGevity Foundation, which is committed to increasing quality of life and survivorship for people with lung cancer and providing community, support, and education for those affected by the disease.

On Saturday, August 9, venture over to Seward Park to participate in the Breathe Deep Seattle Run/Walk, a fundraiser for the LUNGevity Foundation. The event takes place along a 2.4-mile course that is stroller, wheelchair, and pet friendly. You, your family, and your friends are invited to run or walk as a part of Team SCCA, captained by Dr. Bernardo Goulart.

The following weekend on Friday, August 15 and Saturday, August 16, join us at LUNGevity’s 2014 Seattle HOPE Summit, a survivorship conference that serves as a bridge between patients, their families, and the medical and support communities. Dr. Renato Martins will speak at the event, which is free for registered attendees. View the event website for more information and to register.

Lung cancer is the leading cause of cancer death in the United States regardless of gender or ethnicity. Join us this summer to help create a community of hope for those affected by lung cancer.

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    SCCA Clinical Trial Openings

    stemcellsListed below are clinical trials that have opened at SCCA in the last several weeks. These trials are looking at new treatments for patients with non-small cell lung cancer, a malignant brain tumor, acute myeloid leukemia, and advanced or metastatic solid tumors. For more information about these trials, click on the links below. Check out our website to learn about the more than 200 ongoing clinical trials at SCCA. And follow us on Twitter at @SCCA_Trials for information about recently opened trials.

    Ruxolitinib in Combination With Pemetrexed/Cisplatin in Non Small Cell Lung Cancer (UW14019)
    A Randomized, Double-Blind Phase 2 Study of Ruxolitinib or Placebo in Combination With Pemetrexed/Cisplatin and Pemetrexed Maintenance for Initial Treatment of Subjects With Nonsquamous Non-Small Cell Lung Cancer That Is Stage IIIB, Stage IV, or Recurrent

    18F-FLT PET/CT in Measuring Cell Proliferation in Patients With Brain Tumors (7754)
    Cellular Proliferation Imaging Using [18F]fluorothymidine (FLT) Positron Emission Tomography (PET) in Brain Tumors

    MEDI0680 (AMP-514) With MEDI4736 for Advanced Malignancies
    A Phase 1, Open-label Study to Evaluate the Safety and Tolerability of MEDI0680 (AMP-514) in Combination With MEDI4736 in Subjects With Advanced Malignancies

    PF-06664178 for Advanced Solid Tumors
    A Phase 1, Dose Escalation Study Of PF-06664178 In Patients With Locally Advanced Or Metastatic Solid Tumors

    AMG 232 for Relapsed/Refractory Acute Myeloid Leukemia
    A Phase 1 Study Evaluating the Safety, Tolerability, Pharmacokinetics, and Pharmacodynamics of AMG 232 in Adult Subjects With Relapsed/Refractory Acute Myeloid Leukemia

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      Grillicious! Healthy Fun with Fire

      grillFire up your taste buds—grilling season is here! Nothing says summer quite like the smell of burgers and brats wafting on the breeze. But like many others, you may have health concerns about this form of cooking. So why is grilling an issue? It has to do with the interplay of protein, fat, and fire.

      Common grilling conditions can produce two compounds that can form from protein foods that have the potential to increase cancer risk: heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). HCAs are created when protein-rich foods are cooked at high temperatures—such as the 400 plus degrees typical of a grill. PAHs form when fat burns or when charring occurs; the resulting smoke also contains PAHs and these can be deposited on any food on the grill. But while grilling can lead to the formation of these compounds, it doesn’t have to. And it can be a great method for making healthy, fast, and flavorful meals, especially if you include plenty of phyto-rich plant foods on the menu! So if your mouth is watering but your brain is wondering whether you should retire the BBQ, take heart; there are many ways to have your beefcake and eat it too! The following are a few guidelines that will help you grill happily ever after.

      Phyto Facts

      Lean towards lean: It’s animal fat that’s the issue, so leaner is definitely better! Fish and chicken have less of the amino acids that can lead to the formation of HCAs than red meat has, but PAHs and HCAs can form on chicken and fish. Minimize fat by removing skin from chicken, choosing fillets or removing the skin from fatty fish, or using leaner cuts of red meat like pork loin or flank steak, and trimming fat. Each of these will reduce harmful flare-ups and charring.

      Timing is everything: The shorter the cooking time, the less time there is for PAHs and HCAs to form. Shorten the amount of time the food is on the grill by pre-cooking in the microwave, oven or stove for 5 minutes. Finishing on the grill will give that great grilled taste with none of the downside. Choosing thinner cuts of fish, chicken, or red meat is another option to reduce the cooking time.

      forkWood is good: Using a method that creates a more indirect heat greatly lowers the possibility that HCAs or PAHs will form. Many people are familiar with using a cedar plank to cook salmon, but wood planks are also great for barbecuing chicken and red meats as well as other types of fish. Soaked wood infuses the food with a wonderful aromatic flavor and keeps it moist. Try branching out (pun intended) with apple, mesquite, or maple wood. A thin slab of slate is another indirect method that retains moisture, as is a piece of foil with holes punched in it.

      Clean up your act: Don’t let the ghost of meals past visit charred bits upon your present meal. If using a gas grill, turn the heat up for 5-10 minutes prior to cooking. This burns off the food residue, and a quick scrub with a wire brush completes the cleaning. If using charcoal place the (cooled) rack in a plastic garbage sack with water and liquid dish soap. This will loosen the residue overnight, making cleaning much easier.

      Be well seasoned: There is increasing evidence that marinating meat for as little as 30 minutes before grilling can reduce the formation of carcinogens. Using marinades that include phytonutrient dense seasonings such as garlic, red pepper, thyme, sage, and rosemary can be particularly protective. In fact some studies have shown that rosemary contains significant amounts of powerful phenolic compounds like rosmarinic acid, carnosol, and carnosic acid, which help to block HCAs before they can form during heating.

      Grill Green: Fill the grill with plenty of produce! Make grilled salads, side dishes, or desserts the real star of the meal. Grilling plant foods produces no HCAs or PAHs, and the phyt might of plant-based foods will help lower cancer risk. The recipes below will help you create a healthy, phytonutrient-packed, palate-pleasing feast—all from your grill!

      Phyt Bite

      spatulaGrilled Haloumi and Lemons
      Haloumi cheese is a semi-hard cheese that has a high melting point so it can be grilled or fried without melting. It’s creamy, slightly salty flavor goes well with fruit or vegetables. When grilled, lemons soften and lose their extreme tartness.


      • 2 lemons
      • 1/2 pound Haloumi cheese
      • 1 large garlic clove
      • 1/4 teaspoon salt
      • 1/4 teaspoon sugar
      • 1/4 cup plus 2 tablespoons olive oil
      • 4 (3/4-inch-thick) baguette slices
      • 2 tablespoons finely chopped fresh rosemary


      1. Cut 8 thin slices from lemons. Squeeze 2 tablespoons juice from remainder; put in a bowl.
      2. Cut cheese into 1/3-inch-thick triangular shaped slices.
      3. Mince garlic and use a spoon back to mash to a paste with a pinch of salt; add to lemon juice. Whisk in remaining salt and sugar until dissolved, then add 1/4 cup oil, whisking until combined.
      4. Separately toss lemon slices and cheese each with 1/2 tablespoon dressing.
      5. Brush both sides of bread with remaining 2 tablespoons oil.
      6. Grill bread, cheese, and lemon slices on grill rack, over moderately high heat, covered. Grill until bread is toasted (2 to 3 minutes total), grill marks appear on cheese (3 to 4 minutes total), and lemons begin to wilt (4 to 6 minutes total).
      7. Whisk rosemary into remaining dressing. Divide bread among 4 small plates and top with cheese and lemon slices. Drizzle with dressing and serve immediately.

      Grilled Chicken Caesar Salad
      Bottled dressing can be used (thin with buttermilk if needed) however fresh homemade Caesar dressing is quite simple and well worth any extra effort!



      • 3 tablespoons salt
      • 4 (6 ounce) boneless, skinless chicken breasts
      • Vegetable oil spray
      • ¼ teaspoon black pepper
      • 4 romaine hearts (each around 6 ounces), each cut in half lengthwise
      • 4 (1-inch-thick) baguette slices cut on extreme bias


      • 1/3 cup buttermilk
      • 3 tablespoons light mayonnaise
      • 2 tablespoons fresh lemon juice
      • 2 tablespoons water
      • 2 anchovy fillets, rinsed and minced
      • 2 garlic cloves, minced
      • 2 teaspoons Dijon mustard
      • 1 teaspoon Worcestershire sauce
      • 2 tablespoons extra virgin olive oil
      • Olive oil spray
      • 1 ounces grated parmesan cheese (~8 tablespoons) plus 4 shaved curls of parmesan for garnish
      • Salt and pepper


      1. Dissolve salt into 1 ½ quarts of cold water in large container. Submerge chicken breasts in brine and refrigerate covered for 30-60 minutes.
      2. Place buttermilk, mayonnaise, lemon juice, water, anchovies, garlic, mustard and Worcestershire sauce in blender; process until smooth. Continue processing while gradually adding oil until well blended. Transfer to a bowl and stir in grated parmesan, salt and pepper to taste.
      3. Remove chicken breasts from brine and pat dry with paper towels. Spray with oil and season with pepper. Spray romaine hearts and both sides of bread with oil.
      4. Heat grill until hot. Leave main burner on high; reduce other burners to medium. Place chicken breasts on hottest part of grill.. Cook for ~ 8 minutes or until well browned (should reach temperature of 160 degrees), turning once. Transfer to a cutting board and cover with foil.
      5. While breasts are cooking place bread on cooler part of grill and cook both sides until golden brown. Transfer to cutting board with chicken.
      6. Place romaine heart halves on cooler part of grill and cook until slightly charred on all sides (3-5 minutes) turning as needed.
      7. To assemble salad:
      8. Slice chicken into ½ inch strips. Toss with enough dressing to coat. Place one romaine heart half on plate; drizzle with remaining dressing. Top with chicken and cheese curl. Place grilled baguette slice on plate.

      Caramelized Bananas and Peaches with Grilled Pound Cake


      • 2 ripe but firm large bananas, peeled and cut on bias into 8 slices each
      • 1 ripe peach, pitted and thinly sliced
      • 6 tablespoons brown sugar
      • 6 tablespoons orange juice
      • 2 tablespoon butter
      • 1/8th teaspoon ground nutmeg
      • 1/4th teaspoon cinnamon
      • 4 slices of pound cake, each 1 inch thick


      1. Preheat a heavy 8-inch skillet on the rack of an uncovered grill directly over medium heat for 2 minutes. Add sugar, juice, and butter. Cook about 1 minute or until butter is melted and sugar begins to dissolve.
      2. Add the banana and peach slices and cook just until are tender (3 to 4 minutes), stirring only once. Add in nutmeg and cinnamon.
      3. Set skillet to the side of the grill rack.
      4. Add pound cake slices to grill rack; grill cake about 1 minute or until golden brown, turning once halfway through cooking.
      5. To serve: Place pound cake slices on separate plates. Top with bananas, peaches and sauce. If desired, garnish with shredded orange peel and additional nutmeg. May also be served with small amount of whipped cream or vanilla ice cream.

      Kim Jordan is the Manager of Medical Nutrition Therapy Services at Seattle Cancer Care Alliance. 

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        SCCA Clinical Trial Openings

        Clinical TrialsListed below are clinical trials that have opened at SCCA in the last several weeks. These trials are looking at new treatments for patients with non-small cell lung cancer, clear cell renal carcinoma, metastatic melanoma, and patients who have a metastatic or unresectable malignancy. For more information about these trials, click on the links below. Check out our website to learn about the more than 200 ongoing clinical trials at SCCA. And follow us on Twitter at @SCCA_Trials for information about recently opened trials.

        CO-1686 for Non-Small Cell Lung Cancer (UW13041)
        A Phase 1/2, Open-Label, Safety, Pharmacokinetic and Preliminary Efficacy Study of Oral CO-1686 in Patients With Previously Treated Mutant EGFR Non-Small Cell Lung Cancer (NSCLC)

        Oral MGCD265 for Advanced Cancer (UW13036)
        Open-Label Dose-Escalation Trial to Evaluate the Safety, Pharmacokinetics, and Pharmacodynamics of Daily Oral MGCD265 Administered Without Interruption to Subjects With Advanced Malignancies

        Adjuvant Axitinib Therapy of Renal Cell Cancer in High Risk Patients (ATLAS)
        Adjuvant Axitinib Treatment of Renal Cancer: A Randomized Double-blind Phase 3 Study of Adjuvant Axitinib vs. Placebo in Subjects at High Risk of Recurrent RCC

        ALT-803 for Advanced Melanoma (9103A)
        A Phase 1 Study of the Clinical and Immunologic Effects of ALT-803, a Novel Recombinant IL-15 Complex in Patients with Advanced Melanoma

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          SCCA/Starbucks Successful at Cascade Cycling Classic

          This past week the SCCA/Starbucks Cycling team sent a pro category ranked team of six women to Bend, Oregon to participate in the Cascade Cycling Classic.  The Cascade Cycling Classic is the longest consecutively run elite road bicycle race in the USA and is a regular fixture for most of North America’s top cyclists and teams and provides a venue for our amateur women’s squad to measure their performance against top professional cyclists.  The race consists of a prologue and 5 stages, with a total distance of approximately 240 miles and over 10,000 feet of elevation climb.

          This proved to be a very successful campaign and the team finished with 5 of 6 racers still within the time cut.  The team ranked as high as 5th in general classification against top professionals with several racers finishing high up in individual stages.  Stages 1 & 3 were road stages with mountain top finishes at the Mount Bachelor ski resort.  In 90+ degree heat and elevations up to 5,700 feet, the physical effort to race is truly remarkable.  The other stages were either Time Trial, Criterium, and circuit races.  The team was also supported by a donation of a full time mechanic from Bikesport in Ballard.  Congrats to racers Sarah Carroll, Jen Burtner, Vanessa Johnson, Cady Chintis, Annalisa Fish, and Kat Reinhart on a great effort.


          While the pro women’s team was racing in Bend, the rest of the team was active at the Washington State Criterium Championships in Georgetown, securing one win and several podium spots across all men’s and women’s categories.

          This weekend is the Marymoor Grand Prix at the Velodrome in Marymoor Park.  Come out and watch the best track racers on the west coast all day Friday and Saturday.  More information at

          Paul Camera is President of the SCCA/Starbucks Cycling Team. His day job is Director, Equipment and Packaging Development at Starbucks in Seattle.

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