Page 26 - Life Happens in the Kitchen

Page 20
Recipe for Success
a-what’s the opportunity – terms/description
b-ups and downs c-regulatory considerations d-stories/examples
STAGE ONE: TRADITIONAL
3. Take Out, Ethnic, Garden, Game
a-Think about the importance of spontaneous, unique, seasonal dining experiences in your residents’ life in the community. With residents, choose a local restaurant to dine in or a fast food restaurant to drive through. Seek out an ethnic restaurant in the area for a meal. Plan an entire meal around the fresh produce from the garden or the game from the day’s hunt or fishing trip. All these possibilities provide richness, local tradition, and honor ethnic preferences, and can be a part of dining in long-term care with well-planned approaches. Do you ever drive through two restaurant service lines to please all the members of your family in one meal? You can offer the same honor to your residents’ preferences: burgers for some, fried chicken for others with just a few extra minutes drive time.
b-State health department guidelines will detail the requirements for regulatory compliance when serving food from outside sources. Contact your heath department and follow their guidelines for purchasing or handling food from outside sources. Families, friends and local businesses will be generous, just ask, and remember the power of publicity and public relations when approaching local businesses.
c-The Federal Tag 370 “Approved Food Sources” refers to where the facility procures food for all residents. It is the right of each resident at Federal Tag 242 “Self- Determination” to choose to eat produce from a garden or game from a hunt.
d-Northome residents enjoy freshly caught walleye from area lakes with fresh garden vegetables several times per summer, thanks to the generosity of local fisherman
and gardeners. Winter fare can feature venison or bear, with baked winter squash, unpeeled, of course!
Porch Swing SeriesTM Culture Change Workbooks ©2004-2005 Action Pact, Inc