Buy & Sell Now

Buy & Sell Now

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Jon Block
Project Manager –
Women’s Health

517-668-8800

Glad you came to visit. Although I may never directly work with you on a project, as a member of the Project Management team, my goal is to continue to improve the quality of services from our vendors and to our customers. Please do not hesitate to contact me or any other team member with any questions, comments, or frustrations.

A Little About Me

  • I married my wonderful wife, Mandy in 2008. She is a horse trainer/instructor who wouldn’t care if she broke a fingernail, if they were ever long enough to break. She turned down an opportunity to train at Grand Prix level (the NFL, NBA, or NASCAR of horse jumping) because she would rather be a wife and mother. I am pretty spoiled to have a wife who loves to clean out horse stalls, work in the garden, mow the lawn, and teach our kids. Did I mention she hates winter?

  • I am pretty sure my daughter, Alivia (6) is the most intelligent and talkative little girl her age. No bias whatsoever. She loves riding horses (like her mother), playing with her cousins, reading, and has a insatiable curiosity. Based on her care for baby dolls, I am pretty sure she will make a great wife and mother someday.

  • My son, Preston (2) is a busy boy. He is right beside me as I work around the house. Somehow he knows that he may be responsible for maintaining a house someday.
  • We are adjusting to life where our kids outnumber us, with the arrival of our son, Levi in January 2016. He has brought both joy and challenge as we juggle his needs with those of his siblings.

  • My wife and I are passionate about ministering to others. We enjoy bringing people to my parent’s farm or bringing the farm to them. We try to be intentional in our marriage and parenting, and enjoy the art of living “simpler.”

  • I suppose with a wife who enjoys mowing the lawn, it is a good thing I know my way around the kitchen. Below is a great recipe for French toast I believe I have perfected. Also, I am a fan of any dessert that has both chocolate and peanut butter in it…total Reese’s addict.  

  • In 2011-12, I returned to Taylor Universityto earn my MBA. It was certainly a challenge to balance work, school, and family, but well worth it. I have already been able to implement much of what I learned and it has given me a new view of the organization and the world at large.

  • In my spare time, I am training for upcoming triathlons. Many from the Block Imaging team will be competing at Hawk Island and Muncie 70.3 as we partner with Hope Water Project, raising awareness and funds to bring clean water to the Pokot people of Kenya.

  • I have been privileged to watch the Block Imaging team grow in size (from 2 to 100+) and capacity (from dealer flips of CTs and MRIs, to full-line equipment sales, parts, service, refurbishment, warranties). I look forward to what we will continue to accomplish into the future.

Last but not least, you might catch that my last name is eerily similar to the name of the company. That is no coincidence, as my father, Bruce Block is our founder. I count it a privilege to serve alongside, JasonJeremy, and Josh, my three older brothers and the rest of the Block Imaging Team. We take very seriously serving our customers, because at the end of the day, every business card and phone call answered start with our last name. We also realize every day that patients rely on our expertise in helping provide them with a second chance at life.

Awesome French Toast

  • ¼ C flour
  • ½ tsp. cinnamon
  • 3 eggs
  • 1 C milk
  • 1 Tbsp. sugar
  • 1 tsp. vanilla extract
  • 1 pinch of salt
  • 6-8 slices of regular bread

Mix flour and cinnamon in a small bowl. Whisk the eggs and mix in milk, sugar, vanilla extract and salt in a medium bowl. Add a small amount of the egg mixture to the flour mixture to make a batter-like mixture. Add this mixture to the remaining egg mixture and mix well. (This will make sure that the flour and cinnamon don’t clump). Soak the bread slice in the mixture and put on a medium-heat skillet or griddle. Repeat for remaining bread slices. Cook on each side until golden brown. Serve hot with syrup and a dash of confectioner sugar.

Jon Block

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