VOLUME 1•VI1• •SCMT BOE TMIRL1MT - Piedmont …...of good times in The Big Easy. Executive...
Transcript of VOLUME 1•VI1• •SCMT BOE TMIRL1MT - Piedmont …...of good times in The Big Easy. Executive...
U N I T E D C H U R C H H O M E S A N D
S E R V I C E S
Q U A R T E R L Y H • I • G • H • L • I • G • H • T • S
VOLUME 1 • ISSUE 1 OCTOBER 2016
Welcome to the inaugural issue of United Church Homes and
Services’ Quarterly Highlights, sharing best practices
across the Sodexo-managed dining operations. It is our passion to create memorable
experiences for your residents and our privilege to exceed their expectations every day.
Your mission to provide vibrant senior living opportunities, programs of outreach and
compassionate healthcare services as well as your vision to enrich lives by providing
the right services at the right time, in the right setting, can be enhanced with Sodexo’s
unique Quality of Life programs.
Within this document, you’ll learn about exciting initiatives that fulfill our promise that
Residents are the heart of everything we do®. The Farm to Fork project is just one
example. Abernethy Laurels' residents are planting and harvesting delicious crops
(right in their own backyard) to be used in delicious dishes straight from the dining
room. Also, Recipes From Home, like Bobbi Rivers’ Peanut Butter Pie, keep residents
engaged with the dining program and their own cherished memories.
While life at United Church Homes and Services may be described as a special event in
and of itself, the Sodexo team takes any opportunity to create even more memorable
moments, such as the “jazzy” luncheon with New Orleans cuisine and the Chef’s Table
event highlighting Japan.
In partnership, Sodexo and your residents impact their community through activities
like the chili cook-offs and serving at The Corner Table, highlighted within this issue.
Wellness takes center stage with educational events like the Fiber Fundamentals
session and the Caring Hearts program that ensures those at nutritional risk stay
hydrated and well-fed.
Sodexo also is proud of its people and their tireless dedication to you and your
residents. Spend 10 Minutes with Glen Berkel to discover some of the things on his to-
do list and get to know Tina Kotlark, Chef Manager at Lake Prince Woods. Plus, two full
pages are dedicated to the unsung heroes (we call them CARE-ing Superstars) at all
the locations who work hard every day to pamper the residents.
Most of all, you’ll see how these stories demonstrate the highly customized nature of
the programs at each community and provide a uniquely tailored experience for each
location and their residents.
We hope you are inspired by these stories of fun and friendship that have taken
place at the United Church Homes and Services communities recently, as well as the
assurance of even greater things to come.
Sincerely,
Todd Andrews Glen Berkel Regional VP Operations, District Manager, Sodexo Seniors Sodexo Seniors
SIGNATURE DINING
Chef Stage Center Lets the Good Times RollCurrent and prospective village residents enjoyed a jazzy
luncheon reminiscent of good times in The Big Easy. Current and prospective village residents enjoyed a jazzy luncheon reminiscent of good times in The Big Easy. Executive Chef Matt Goodwin’s New Orleans themed menu included gumbo, chicken and shrimp jambalaya and a Chef Stage Center performance of bananas Foster dessert flambéed for all to see.
Le Bon Temps Rouler!
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PEANUT BUTTER PIE
Mix 1 (8oz) package of cream cheese,
1/3 cup crunchy peanut butter, and
1 cup powdered sugar. Fold in 1
(8oz) container of Cool Whip.
Put in 1 Graham Cracker
Crust. Chill overnight.
Recipes From 'Down' Home
The Recipes From Home Program
encourages residents to submit
favorite recipes that are reviewed,
tested and highlighted at a
specific meal.
Nothing says home to Piedmont Crossing Resident Bobbi Rivers more than good
‘ol Southern Peanut Butter Pie. As a child, all Bobbi would eat was peanut butter,
which challenged her mother to find new and exciting recipes to feature this staple. Bobbi
has made this delicious pie for years and still counts peanut butter as her favorite food.
Recipe courtesy of Bobbi Rivers
SIGNATURE DINING
Farm to Fork in Our Own Backyard The popular Farm to Fork initiative got a big
boost at Abernethy Laurels when residents
planted their own “backyard farm.” Using resident-
made wooden planter boxes, villagers sowed
20 vegetables and 10 herbs for use by the chef
in dining room dishes. Many hands made light
the work when a “bumper crop” of villagers
volunteered to help with planting, watering and
weeding throughout the summer months. So
popular was the program that it was featured in
the local newspaper, The Hickory Record.
The herbs can be harvested on an ongoing basis and used in stir fries, rubs and marinades. The vegetables will grace salads, soups and side dishes. The cherry tomatoes and peppers have a seven week growing cycle; tomatoes and beans take a few months.
Farm to Fork (also called Farm to Table) is a social movement that promotes serving locally grown food at restaurants, schools and other establishments.
Ideally, this fresh produce is sourced directly from the producer, be it farm, winery, brewery, ranch or fishery.
Because so many residents had gardens at their homes prior to moving to Abernethy Laurels, the gardening activity brings back cherished memories in addition to providing a delicious end product. You might say the Abernethy Laurels Farm to Fork project brings new meaning to the phrase “enjoying the fruits of their labor.”
Abernethy Laurels ‘Crop’ ListTomatoes and
Cherry Tomatoes
Squash
Thyme
Rosemary
Pepper
Cucumbers
Green Beans
Sage
Mint
Thai Basil
Oregano
Parsley
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SIGNATURE DINING
Dear Judy Dildy,
When it comes to dining in local restaurants versus our own dining room,
there’s no comparison!
Although we enjoy eating out occasionally, we find that after the meal we
are thirsty and sometimes have indigestion. We attribute these problems
to the addition of excess salt, sugar and fat by restaurants.
We do not encounter these problems when we eat in the dining room.
Thank you, Judy, for keeping these additives to a reasonable level. We
believe healthy eating will add years to our lives.
We obviously enjoy meals in the dining room or we would
not be eating 25 meals a month.
Ray and Judene Hartless
Lake Prince Woods Residents
Chef’s Table Tours JapanIn August, the Abernethy Laurels Chef’s
Table winged its way to Tokyo with residents
and villagers enjoying a delightful menu of
Japanese delicacies and a presentation by
Abernethy Laurels’ own Dr. Michiro Hayhurst.
The monthly Chef’s Table series treats residents and guests to an armchair tour of fascinating countries around the globe. Director of Food Services Frederic Pauthonnier researches the prospective country’s cuisines and crafts a sumptuous meal representative of the area’s culinary delights.
The Tour of Japan event included a display of Japanese kimonos and dolls, as well as an entertaining slide presentation. Other events have included music, costumes, handicrafts and more from the chosen location.
Attendees included a UCHAS board member, residents from sister community Piedmont Crossing and a prospective resident who also hails from the Land of the Rising Sun.
Past tours have included France, Italy and Scotland. With Austria as the next destination planned, Abernethy Laurels residents should prepare to dine on wiener schnitzel and break out their dancing shoes for a Viennese waltz.
Japanese Chef Table Menu
S O U P
Miso Soup
Appetizer & Salad
Gyoza Cucumber Sunomono
E N T R É E
Beef Sukiyaki, Miso
Salmon & Chicken Katsu
Sticky White Rice,
Vegetable Tempura
D E S S E R T
Manju
Japanese Sweet
Bean Paste Cookies
Mango Ice Cream
D R I N K S
Sake, Hot Green Tea,
Sappuro beer
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COMMUNITY INVOLVEMENT
Two Chili Cook-offs Benefit Worthy Causestwo communities participated in local chili cook-offs
and fun was had by all.
Piedmont Crossing entered a delectable “bowl of red” in the Third Annual Thomasville Rotary Club Chili Cook-off held at the PACE Park Amphitheater and Farmer’s Market. Competing under the team name
“Chili Chili Bang Bang,” the group vied for cash prizes of $250, $100 and $50 for first, second and third places, respectively. Proceeds benefited the following local charities:
» Brenner Families in Training (FIT), offering resources for families concerned about a child’s height and weight.
» CCM of Thomasville, providing for legitimate, immediate and emergency needs of Thomasville, area citizens relating to health, food and housing.
» The Father’s Storehouse Ministries, supporting families who meet North Carolina poverty thresholds with food, clothing, housewares, linens and food.
» Fairgrove Family Resource Center, building families through its food pantry, emergency financial assistance and parenting classes.
Seven area chefs also competed at the recent Chili Cook-off held at the Hilton Garden Hotel. The event raised money for Alzheimer’s research, and was combined with an Alzheimer’s Walk. Lake Prince Woods own Tina Kotlark joined chefs from local restaurants, as well as a retired fire chief in battling it out over who made the best bowl. Fifty attendees including 10 Lake Prince Woods residents served as judges at the event, which raised $450 for this worthy cause. Not surprisingly, the LPW contingent unanimously voted Tina’s chili tops. In fact, the residents decided the chili deserved an “encore” at LPW’s own bistro.
Dear Milt,
All of us loved the LPW prepared chili at the cookoff
yesterday. On the bus ride back, we decided it would be a
good idea to try it in the bistro as a specialty item to see how
it would go over. It had a little spiciness so it would have to
be advertised as such or also offer a milder version for those
who don't like the spice but like chili.
John & Marcia Sulfaro
3RD ANNUAL THOMASVILLE ROTARY CLUB
Location: PACE Park Amphitheater and Farmer’s Market
Date: Saturday, October 15, 2016
Time: 11:00AM – 2:00PM
REGISTRATION FEE $0 per team $250 CASH PRIZE FOR 1ST $100 CASH PRIZE FOR 2ND $50 CASH PRIZE FOR 3RD PLACE
ENTERTAINMENT DJ Tommy Rock
GOLD SPONSOR J.C. Green & Sons Funeral Home
SILVER SPONSORS Chair City Supply Modern Motors of Thomasville, Inc. Novant Health Thomasville Medical Center Thomasville Pediatrics Thomasville Veterinary Hospital
BRONZE SPONSORS Avis’ Fine Jewelry Bank of North Carolina Brandyberry & Associates Crescent Ford David & Jane Williams
OTHER SPONSORS Allied Foam Products Fidelity Bank Josef Walker NewBridge Bank Rex Oil Company Saintsing Properties
Tasting Tickets: Adult: $5 Children: $2
*Chili will also be sold by the pint*
ALL PROCEEDS WILL BE DONATED TO BRENNER FIT, CCM, THE FATHER’S
STOREHOUSE, AND FAIRGROVE FAMILY RESOURCE CENTER
We will also be delivering chili on Friday, October 14th at lunch for $5 per pint
(minimum of $25 order required) and will have a chili dinner that evening at
Memorial UMC from 5:00PM to 7:00PM that will include a bowl of chili, salad, dessert, and drink for $8. Contact Jed
Orman at 336-862-3615 or [email protected] with
questions or to place an order.
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§ Stop Hunger originated in the United States and now operates in 43 countries, serving basic needs for those who suffer from hunger.
§ Primary action areas are generating support for local aid, supporting entrepreneurs and providing relief in the wake of natural disaster.
§ Current goals include: » Gaining the help of 50,000 volunteers » Providing 5 million meals » Raising up to $5 million annually
STOP HUNGER
FASTFACTS
Everyone is Welcome at The Corner Table Sodexo’s Better Tomorrow Plan outlines our
commitment to fight hunger and malnutrition
through our Stop Hunger Initiative in all the
countries where we operate. One way we do this
is through our annual Servathon in which our
employees join forces to globally fight hunger
in their communities through fundraisers, food
drives, volunteering at food banks, donating
surplus food and payroll deductions.
During this year’s Servathon and in collaboration with the UCHS home office and local management team, we served residents of Newton, North Carolina and its surrounds at The Corner Table. The non-profit Corner Table is a soup kitchen outreach ministry provided by the people of our community for the hungry of our community.
Sodexo donated and served a delicious down home dinner of chicken sandwiches, cole slaw, hot dogs and baked beans. Ongoing efforts include preparing and serving a meal on the second Wednesday of every month to about 180 less fortunate people in the community.
SODEXO FOUNDATION ACTIVITIES TO STOP HUNGER
CAUSE-RELATED PARTNERSHIPS
We have several partnerships within
our supplier network through which
products are sold to Sodexo accounts
and consumers with a portion of the
sale benefiting Sodexo Foundation.
COMMUNITY GARDENS
Sodexo Foundation funds many
community garden projects
through our YSA partnership and
the Youth Grant Program.
FOOD DONATIONS
Sodexo donates surplus perishable
and non-perishable food to Feeding
America members and other local
food banks across the country.
PAYROLL GIVING
All Sodexo employees have the
opportunity to contribute by
donating a small portion of their
paycheck to Sodexo Foundation.
VOLUNTEERISM
Sodexo encourages two forms of
volunteering: basic volunteering
that requires no special skills
and skills-based volunteering for
those who perform specific tasks
for NGOs like healthy cooking
demonstrations, nutrition education
and food safety training.
FEEDING OUR FUTURE®
A summer meal program where
Sodexo partners with hunger
relief organizations to provide
nutritious meals to children.
THE BACKPACK FOOD PROGRAM
A program of local food banks
that Sodexo supports to provide
backpacks filled with nutritious,
easy-to-prepare, non-perishable
food for students who are at-risk of
hunger when free or reduced-price
school lunches are not available.
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10 Minutes with Glen BerkelGlen Berkel is a busy man. As District Manager, Glen oversees all
three UCHS locations – Abernethy Laurels, Piedmont Crossing
and Lake Prince Woods. In addition to making sure operations
move like a well-oiled machine, Glen takes the time to listen
to residents and understand how Sodexo can improve their
Quality of Life every day. We spent a few minutes with Glen to
learn the achievements he’s most proud of and what’s on his to-do
list for the coming months.
Maintaining fiscal
responsibility is obviously
a large part of your job. How do
you balance that with new and
exciting innovations?
Glen: Since the start of our
partnership with UCHS, we have
maintained a 2.8% YOY increase
in expenses, consistent with
their historical performance.
What’s more exciting, however,
is we have been able to do
this while improving the dining
program, including adding
offers and options that did
not previously exist, such
as bistro enhancements, At
Your Request – Room Service
Dining® for Rehab residents
and expanded galley meals.
Plus, the retail spaces at
Abernethy Laurels and Lake
Prince Woods have shown
significant growth, with revenue
at both places increasing
more than 20% in 2016.
It sounds like the residents
have a lot to be excited
about, but you also have to
keep various regulatory bodies
satisfied, too, don’t you?
Glen: Yes, but the teams we
have at the UCHS locations
do a tremendous job. We
have maintained high health
department scores, including
deficiency-free surveys at
Abernethy Laurels and Piedmont
Crossing. We have implemented
cleaning schedules that enable us
to maintain exemplary sanitation,
using the So SAFE training tools
and calendar to keep residents
and employee safe.
We know you spend
a lot of time visiting
the different communities,
reviewing operations, dining
with residents and talking to
staff. What sort of things are
you hearing on the grapevine?
Glen: The residents definitely
have strong opinions about
things they would like to
see! The good news is their
requests are consistent with the
direction that UCHS leadership
is moving. Residents across the
board desire more fresh foods,
including healthy options, and
choice in venues. Leadership has
asked us to focus on innovation,
resident-centered care and
utilization of venues. Together,
this gives us a wonderful plan of
action for the coming months.
§ Exploring the possibility of
creating aeroponic gardens
on-site to enhance fresh food
§ Incorporating that fresh
food into expanded Mindful
by Sodexo recipes
§ Leveraging the design
team to maximize
utilization in venues
? ?
?
OUR PEOPLE
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TINA KOTLARK'S PARMESAN ROASTED CAULIFLOWER
Preheat oven to 425°F. Cut 1 head
cauliflower into florets. Toss on a
large rimmed baking sheet with
1 sliced medium onion, 4 thyme
sprigs, 4 unpeeled garlic cloves,
and 3 tablespoons olive oil. Season
with kosher salt and freshly ground
black pepper. Roast, tossing
occasionally, until almost tender,
35-40 minutes. Sprinkle with 1/2
cup grated Parmesan, toss to
combine and roast until cauliflower
is tender, 10-12 minutes longer.
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united church Homes and services 11
MANAGEMENT SPOTLIGHT:
Tina KotlarkChef Manager Tina Kotlark enjoys making a difference
in the residents’ lives each and every day.
For the past 18 months, this
Michigan native has been proud
to call Lake Prince Woods her
home-away-from-home. A 2009
graduate of the Culinary Institute
of Virginia, Tina started her food
service career at a retirement
community in Newport News.
She enjoyed the tasks and
the challenge of fulfilling the
dietary needs of the elderly so
much that she decided to take
her education to a higher level,
obtaining a Bachelor of Nutrition
Science degree in 2012.
While Tina acknowledges that
the work schedule at a senior
living community is more
attractive than that at a typical
restaurant, she most enjoys
building strong rapport and
long-term relationships with the
residents. “I see the same faces
day after day,” Tina notes.
“I am able to learn their likes and
dislikes and get to know them on
a deeper basis.”
Tina also enjoys the special
events hosted by Lake Prince
Woods, particularly the elegant
annual Julius Society dinner. The
monthly Chef’s Table is fun for
staff and residents alike. Called,
the busiest night of the month,
the Chef’s Table offers special
themed menus that “allow us to
serve dishes that aren’t normally
on our menu rotation.” The social
atmosphere also makes the night
special with residents bringing
their own wine, sitting together
and making memories.
Asked if she has a wish list for
the coming year, Tina noted that
new equipment for the Sunday
buffet would be a wonderful
addition, and she hopes that
some light remodeling to the
dining room takes place to
improve functionality.
When she’s not delighting Lake
Prince Woods residents with
delectable dishes, Tina enjoys
cooking at home for her spouse
of three years, spoiling her two
Chihuahuas, reading and playing
board games.
Christina
Rutherford makes new
arrivals feel so welcome!
She visits them in their
homes after hours to chat.
Andrea Epps came in
on her vacation day to
bake a special birthday
cake requested by a
resident.
Residents on sugar-free diets can sometimes feel overlooked. Not with Wilma Smith! Wilma makes sure the sugar free desserts look as attractive and taste as delicious as the regular versions.
David Rhodes brings smiles to the residents’ faces every day through daily interactions
and being attentive to their needs.
Mary Ann Wiggins
keeps her area spotlessly
clean every day, providing a
better environment for
residents during their dining
experience.
An ambassador of sorts, Latoyia Batten helps new employees get acclimated at Lake Prince Woods.
Judy Raymond, Tammy Garrett and Aubrey Boyd went above and beyond by freshening an outdoor area for residents to enjoy. They clipped hedges, trimmed trees, painted a flower bed and planted flowers.
Matthew
Meinertzhagen handled
a kitchen gas leak like a real
pro. He called the proper
tradespeople and assisted the
dietary team the entire time
Despite having a day off booked, Thomas Mobley came in to help out with several important catering jobs. Thomas got everything ready on time and looking fantastic. A real WOW factor!
Lyssa Smith gives every job 110%. She is always willing to pick up shifts and is happy to work in any area. Lyssa never leaves for the day until all the work in her area is completed. Plus, she is always smiling and so pleasant to be around!
Cortez Mobley seems like a
person who can be in six places at once.
Dedicated and hardworking, on any given
day, he can be spotted cooking, washing
dishes, serving in the Hearth or simply
walking the halls to ensure the residents
have anything they need and want. He’ll
come in early, stay late, help anyone, catch
things up, and the whole time be smiling
and happy and making sure that everyone
around him is smiling and happy.
Marvin Castro
makes all the desserts
and rolls look and taste
unbelievable! The
residents love to see his
creations every day.
Even after a car accident, Josh Barlow returned to work quickly. His reasoning? “The residents need me here.”
Called, “the best prep cook we have,” Johnny Philipps
has a sunny personality that shines on everyone
he meets.
Sheketa Smith always arrives to work early and does everything with a smile!
The “residents’ favorite waitress,” Melissa Hall knows everyone by name, as well as their unique dining preferences.
Tracy Horne sprang into
action on a busy Sunday when the
dining room was short staffed and
we had several reservations for big
groups. Tracy called housekeeping
for more tables and assured
everyone they would be taken care
of. Her quick decision making and
positive attitude saved the day!
CARE-ing Superstarssodexo’s team members truly embrace their cares
behaviors (Compassion, Accountability, Respect,
Enthusiasm and Service) and look forward to
demonstrating them whenever possible. the cares
behaviors represent the behavior characteristics we
want employees at every level of our organization to
display in their interactions with residents, families,
visitors, staff members and each other.
The CARES Recognition program allows leadership to recognize Sodexo and client employees in above-and-beyond actions that support our commitment to the Resident Experience. Each nominee receives a certificate from the Segment President, which is also posted on Sodexo’s internal website.
Take a look at some of the CARE-ing superstars who serve at UCH.
Piedmont crossing
lake Prince Woods
abernethy laurels
OUR PEOPLE
Quarterly HigHligHts • OctOber 2016
12 united church Homes and services
Christina
Rutherford makes new
arrivals feel so welcome!
She visits them in their
homes after hours to chat.
Andrea Epps came in
on her vacation day to
bake a special birthday
cake requested by a
resident.
Residents on sugar-free diets can sometimes feel overlooked. Not with Wilma Smith! Wilma makes sure the sugar free desserts look as attractive and taste as delicious as the regular versions.
David Rhodes brings smiles to the residents’ faces every day through daily interactions
and being attentive to their needs.
Mary Ann Wiggins
keeps her area spotlessly
clean every day, providing a
better environment for
residents during their dining
experience.
An ambassador of sorts, Latoyia Batten helps new employees get acclimated at Lake Prince Woods.
Judy Raymond, Tammy Garrett and Aubrey Boyd went above and beyond by freshening an outdoor area for residents to enjoy. They clipped hedges, trimmed trees, painted a flower bed and planted flowers.
Matthew
Meinertzhagen handled
a kitchen gas leak like a real
pro. He called the proper
tradespeople and assisted the
dietary team the entire time
Despite having a day off booked, Thomas Mobley came in to help out with several important catering jobs. Thomas got everything ready on time and looking fantastic. A real WOW factor!
Lyssa Smith gives every job 110%. She is always willing to pick up shifts and is happy to work in any area. Lyssa never leaves for the day until all the work in her area is completed. Plus, she is always smiling and so pleasant to be around!
Cortez Mobley seems like a
person who can be in six places at once.
Dedicated and hardworking, on any given
day, he can be spotted cooking, washing
dishes, serving in the Hearth or simply
walking the halls to ensure the residents
have anything they need and want. He’ll
come in early, stay late, help anyone, catch
things up, and the whole time be smiling
and happy and making sure that everyone
around him is smiling and happy.
Marvin Castro
makes all the desserts
and rolls look and taste
unbelievable! The
residents love to see his
creations every day.
Even after a car accident, Josh Barlow returned to work quickly. His reasoning? “The residents need me here.”
Called, “the best prep cook we have,” Johnny Philipps
has a sunny personality that shines on everyone
he meets.
Sheketa Smith always arrives to work early and does everything with a smile!
The “residents’ favorite waitress,” Melissa Hall knows everyone by name, as well as their unique dining preferences.
Tracy Horne sprang into
action on a busy Sunday when the
dining room was short staffed and
we had several reservations for big
groups. Tracy called housekeeping
for more tables and assured
everyone they would be taken care
of. Her quick decision making and
positive attitude saved the day!
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united church Homes and services 13
Fiber Fundamentals Continuing education, particularly in the topic area of wellness,
keeps residents interested and healthy.
No one knows this better than Patty Parris, Clinical Dietitian Manager at Abernethy Laurels, who puts together engaging seminars on a variety of topics. Most recently, Patty shared some keen insights on the topic of fiber. Key points included:
§ The differences between
soluble and insoluble fiber
§ The “best” way to eat fruits
and vegetables (Hint: Any
way is best, as long as you are
eating them)
§ Marketing techniques
companies use to get people
to purchase what may or may
not be high fiber products
With regard to the last point, Patty shared, “Some items are specifically marketed as having additional fiber (such as Fiber OneTM cereal or Barilla whole grain pastas).
However, other things are marketed to look ‘healthy’ or with ‘whole grain,’ but only have one or two grams of fiber per serving.“
Patty also talked about the rising popularity in ancient grains as well as their health benefits. She brought along examples of golden and regular flax, ground flax, groats, quinoa and chia seeds for the group to both see and feel.
The event culminated with a review of the next day’s menu, allowing for each to person to plan his or her order with the maximum amount of fiber from Abernethy’s dining room offerings. Attendees also got to depart with two sweet treats: Oatmeal Apple Bars homemade by Patty and a North Carolina grown Gala or Honeycrisp apple of their choice.
NATIONAL SPONSORS
Soluble v. Insoluble Fiber: Everybody Wins
April 26, 2013
How to Eat More Fiber • Adding more whole plant based foods to one’s diet will add more dietary fiber without the addi;on of supplements.
• Be sure to drink plenty of water -‐ 8 glasses with 8 oz of water every day.
• Add fiber slowly. All those improvements to one’s diges;on can be overwhelming if done all at once so add liRle more everyday.
Share Our Strength’s Cooking MaRers 17
WELLNESS
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Caring Hearts Ensures Exceptional NutritionThe Caring Hearts Program at Piedmont Crossing is an incredible example
of maintaining nutrition and hydration for residents placed on thickened
liquid diets or those flagged for weight loss. Coolers
and heart-shaped snack trays filled with diet-
appropriate snacks or fresh fruit are placed
in both the residents’ rooms
or in their favorite spots
in common areas.
Keeping these beverages and treats in easy to reach places encourages consistent drinking and snacking to prevent dehydration or further weight loss. The dining team checks and replenishes the coolers and heart trays daily at 10 a.m. and 2 p.m., so there’s never an excuse for not nibbling or sipping. Cheers!
CONTACTS
ABERNETHY LAURELS
§ Frederic Pauthonnier, general Manager 3 [email protected] 828 464 8514
§ Matthew Goodwin, executive chef [email protected] 828 465 8513
§ Candence Lowman, cD [email protected] 828 465 8514
LAKE PRINCE WOODS
§ Judy Dildy, Operations Manager [email protected] 757 923 5515
§ Tina Kotlark, chef Manager [email protected] 757 923 5985
PIEDMONT CROSSING
§ Linda Gardler, general Manager [email protected] 336 474 3641
§ Quinlan Transou, chef Manager [email protected] 336 474 3872
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united church Homes and services 15
Sodexo is leading the way to improve quality of life.This proposal and its packaging utilize both natural and recycled
materials. The paper used to print this document contains mixed sources (product group from well-managed forests, controlled sources and
recycled wood or fiber) that are 20% recyclable. This proposal is printed with non-toxic dry ink toners that use 60% to 70% less energy per page
than conventional toner, on printers designed to be green, by using less power and incorporating many reusable elements, such as drums,
toner cartridges and waste containers. This approach to document production is an important element of the Better Tomorrow Plan,
which is aimed at conserving natural resources and reducing waste.
9801 Washingtonian Boulevard
Gaithersburg, MD 20878
Phone: 1 888 Sodexo7
Email: [email protected]
www.sodexoUSA.com