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5 Questions with Kricket Southwick

5 Questions with Kricket Southwick

Kricket is our new Executive Assistant, handling the schedule and everything else for our busy president and CEO. She came to us from Virginia Mason, where she worked in a similar role. Learn more about Kricket by reading her answers to our 5 Questions!

What interested you in proton therapy? 

I am a breast cancer survivor and received traditional radiation therapy.  I learned about proton therapy a few years after my treatment and found it fascinating.  The benefits of preserving normal surrounding tissue and reducing the radiation field are truly amazing.  

What steered you towards working in the medical field?

I have worked in the medical field since I was a teenager.  I volunteered as a Candy Striper at Providence Hospital my senior year of high school and began working in Radiology when I was 19. I enjoy all aspects of working in healthcare, and have been drawn to it primarily because of the opportunity we all have to make a difference in the lives of patients every day.

What do you like to do for fun? Any hobbies? 

The closest thing I have to a hobby is cooking.  I am a bit of a mad scientist in the kitchen.  I have two teenagers who have adventurous palates and hollow legs - who are always inspiring me to try something new!

Whom do you look up to, and why?

I look up to my mom and my two sisters.  These three together epitomize for me all that is right with the world: Faith, Courage and Strength.

Can you share a favorite recipe?

This is my daughter’s new favorite soup. She’s been ordering it from a local Thai restaurant, so I decided to learn how to make it.

Tom Kha Gai (Thai Chicken soup)

  • 2 cans coconut milk
  • 2 cups chicken stock
  • 1-4 red Thai chilies, diced
  • 1 inch fresh galangal root, thinly sliced
  • 1 piece fresh ginger (about 1 inch)
  • 2 chicken breasts, thinly sliced
  • 8 oz. shitake mushrooms, sliced
  • 4 medium tomatoes
  • 2  stalks chopped lemongrass, tough outer layers removed
  • 10 kaffir lime leaves
  • 2 Tbsp. fish sauce (such as nam pla or nuoc nam)
  • 1 cup chopped fresh cilantro
  • 3 Tbsp. lime juice – or juice of 2 limes
  • 2  Tbsp. brown sugar


  • Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4” pieces.  Bring lemongrass, ginger, lime leaves, galangal root, chilies and broth to a boil in a large saucepan.  Reduce heat and simmer until flavors are melded, about 10 minutes. Strain broth into clean saucepan; discard solids.
  • Add chicken and 1 can of coconut milk and return to a boil.  Reduce heat, add mushrooms and tomatoes, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20–25 minutes. Mix in 2nd can of coconut milk, fish sauce, and brown sugar.
  • When you are ready to serve, turn off the heat, add brown sugar, lime juice, fish sauce, and stir well.
  • Then top it off with the cut cilantro and lime wedges.
  • Serve hot by itself or pour over rice.