ATLANTA –  Hurricane Helene has caused a critical shortage of intravenous (IV) fluids in metro Atlanta, with at least one major hospital rationing supplies after receiving less than half of its usual shipment. 

Children’s Hospital of Atlanta reported that its most recent delivery included only 40 percent of its normal supply. The hospital has instructed doctors to conserve IV fluids as much as possible without risking patient safety, following damage to a Baxter manufacturing plant in North Carolina, which produces about 60 percent of the nation’s IV fluids. 

“Hurricane Helene hit supply levels hard, including here in Atlanta,” said Dr. Cecil Bennett of Newnan Family Medicine. “IV fluids are absolutely critical in an emergency situation.” 

The shortage has raised concerns among medical professionals, including Dr. Bennett, who fears the situation may worsen before improving. “People sometimes come in with severe dehydration and need IV fluids, suffering a heart attack or a stroke may have a low blood pressure and need immediate IV fluids,” he explained. 

The U.S. Food and Drug Administration (FDA) has authorized shipments from overseas to help meet the demand. However, Dr. Bennett warns that smaller practices, like his own, may face further difficulties. “I may not be able to get them in my practice, because my supply has to go up to the emergency,” he said. 

Bennett also emphasized the need for the healthcare system to reconsider its approach to inventory management. “I really believe that the healthcare system needs to reevaluate, right now, inventory approach, because they’re going to be shortages of other critical drugs in the future when we have these disasters.” he said. 

In a memo to staff, Children’s Hospital of Atlanta stated that it expects another shipment from Baxter next week. Baxter has projected that it will return to 100 percent of its normal supply by the end of 2024, though it may take longer for national levels to recover. 

Dr. Bennett expressed hope that the current crisis serves as a wake-up call for the medical community. “I would predict that in the future, this is going to happen more than not and this should be a wake-up call that we should actually look at all drugs that are critical and make sure we have surplus and not continue with this right not inventory approach.” 

Dumpling Factory
Sometimes, when a craving for Asian dumplings strikes, downtown traffic can make Buford Highway seem so far away. But the famed Northern China Eatery in Doraville has brought its signature recipes, plus steamer baskets aplenty, to an offshoot on the Westside.

Dumpling Factory is located in the food-and-drink enclave at the Westside Paper development, joining El Santo Gallo, Pancake Social, and King of Pops, among others. Fans of Northern China Eatery might consider this a place to savor the restaurant’s greatest hits, without the sometimes-long waits. Enter from the courtyard and you’re smack-dab in front of the order counter, with a clear view to the bustling kitchen. There, cooks crank out handmade dumplings, filled buns, “juicy” soup buns, and pot stickers, plus stir-fried rice, hot and cold noodle dishes, soups, and more.

Takeout business is brisk, but a scallion pancake doesn’t always travel well, so opt for the casual dining room if time allows. The space is bright, with sky-blue walls, tall windows, comfy booths, wooden banquettes, and high-top tables. The dangling red lanterns, potted orchids, and charming dumpling illustrations add a cheery touch, but your attention will likely be drawn to what’s in front of you: spicy Sichuan dan dan noodles; hefty steamed pork buns; pork and chive dumplings; crab roe soup dumplings; beef and carrot dumplings; tiger salad (green pepper, cilantro, and cucumber); shrimp fried rice; wonton soup; pan-fried lamb and zucchini dumplings; or chicken and corn pot stickers, to name a few of the many ways to load your table and share with friends (or not).

If you love dumplings and buns, you can’t order too many here. They come steamed, pan-fried, or boiled, with black vinegar and chili oil sauces on the side. It’s like dim sum till you drop. The restaurant does not serve alcohol, but Elsewhere Brewing’s Greenhouse Taproom is next door, and diners are welcome to bring their drafts in with them. Westside

La Glorieta
On the corner of a sleepy strip mall in Tucker sits a tropical gem serving comforting, soulful Honduran food that translates easily. Manager Isis Cornejo runs the restaurant owned by her Honduran husband, Nelson Flores, and his brother, Edgardo Flores. Their friendly, all-Honduran crew cooks street food (“La Glorieta” means “little kiosk,” explains Isis) that is typical of the Central American country—a place with both Caribbean and Pacific coastlines and cuisine influenced by African, Caribbean, European, and Indigenous cultures. Popular choices include baleadas (tortillas filled with a smear of refried red beans, queso duro, and crema, plus add-ons such as avocado, egg, chicken, or steak); pollo chuco, a dish of fried green bananas with fried chicken, cabbage, chismol (vegetable salsa with lime juice), pickled red onion, and dressing; and tacos dorados (made with chicken or steak). Aguas frescas in such flavors as pineapple and jamaica (hibiscus) are a perfect refresher. Big bottles of Jutiquile Sabor Olanchano, an aged hot sauce from Honduras, top each table. Tucker, (770) 864-1011

Nàdair
You need not know a whit about Scottish cuisine to appreciate Kevin Gillespie’s seasonal menu, memento-filled bar, and tartan-accented dining room—all honoring not only the chef’s family heritage but his Southern sensibilities as well. Nàdair (the Scots Gaelic word for “the way of nature”) now reigns in the former Floataway Cafe space. As you approach, the only signage is a mounted brass-and-bronze crest of a lion near the front door. Once you’re inside, a Celtic-huntsman’s vibe prevails in a bar with framed family tartans, grouse and pheasant illustrations, and mounted deer antlers. (Gillespie has even taken to wearing a kilt when cooking nightly at the restaurant.) Winning signature cocktails (the basil gimlet is divine) are a nice prelude to ordering a la carte at the bar. Making reservations is a must, however, for the full prix fixe dinner experience. Must-tries: wood oven–roasted Georgia mushrooms, wood-grilled Wagyu beef coulotte, grilled scallop and peach-glazed pork belly, and Grandma Coylene’s banoffee pie (salted graham crumble, toffee sauce, fried banana, and white chocolate cream). Scene-stealer: the Aberdeen Buttery, a stunning knotted dinner roll from sous-chef Olivia McCoy. North Druid Hills

This article appears in our October 2024 issue.

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The Atlanta Braves fired three coaches on Thursday in hitting coach Kevin Seitzer, assistant hitting coach Bobby Magallanes, and catching coach Sal Fasano.

The Braves will hire two hitting coaches ahead of the 2025 season to replace Seitzer and Magallanes, but Fasano’s role will not be filled.

At a press conference last week, Alex Anthopoulos and Brian Snitker said they intended to bring the same coaching staff into 2025, so the news did come as a shock.

MLB News:

The qualifying offer value is set for $21.05M, setting an all-time record. Last year’s value was down $725K at $20.325M.

The Cleveland Guardians forced a Game 5 and the New York Yankees clinched a spot in the ALCS after Thursday’s playoff games.

Tropicana Field, home of the Tampa Bay Rays, was damaged on Wednesday night as a result of Hurricane Milton. The club is spending the next few weeks assessing the damage to the stadium.

Seattle Mariners infielder Jorge Polanco reportedly underwent knee surgery to repair the patellar tendon. He is expected to be ready by Spring Training.