Page 14 - The Deep Seated Issue of Choice

THE DEEP SEATED ISSUE OF CHOICE
WHAT IS POSSIBLE
life and democracy.” (Lindsey, 2008)
A resident moved in who had received culinary schooling in Germany. She loved to cook. She asked if she could prepare meals in the house. We said yes. She developed the menus and gave us the recipes so we could make sure to order the ingredients. She would make at least one meal per week and sometimes would make treats for the staff. She did this for several months. Many different people heard of her good cooking and she was asked to prepare a meal for the quality council team meeting. The meal was delicious and she enjoyed catering the meal. Meadowlark Hills
Dining in our house is a time where everyone watches out for each other. Our residents really look out for each other, making sure everyone has what they need. They also support each other even in times where their assistance needs grow, for example, when one resident suffered loss and needed increased assistance with eating. Family members come often and enjoy eating with all the residents of the house. It is like a great big family. Pennybyrn at Maryfield
Mr. G, a resident at Neilson Place, has always had a passion and love for cooking, which started when he was still single and was cooking meals for his friends. This led to taking a cooking class at Bemidji State University and then into forming a gourmet cooking club. He also spent nine months at a commissary in Greenland and worked alongside world-renowned chefs. His passion turned into his work as he owned and operated a restaurant and catering businesses. Since living at Neilson Place, Mr. G has continued his passion for gourmet foods and has helped cook and serve several meals including grilled fruit stuffed pork loin and stuffed hamburger on the grill. He has no problem coming up with menu ideas and deciding what to serve with them and has treated staff and residents on several different occasions. His most recent menu served in the Strawberry Neighborhood on April 24 was:
Apricot Orange Glazed Cornish Game Hens
Minnesota Style Wild Rice (with Celery, Onions, Bacon, and Mushrooms)
Seasoned Asparagus
Vanilla Cheesecake with Strawberries or Chocolate Topping
From seasoning the game hens to prepping the asparagus, Mr. G participated and supervised the entire meal from start to finish. He also had to improvise as the initial plan was to grill the hens, but due to the approaching winter storm, decided to bake them in the neighborhood oven. They turned out perfectly and the pictures outside the window of the snow falling made memories for a lifetime! (Zellman, 2009)
This August, residents from all skilled households participated in freezing corn for the holidays. Two hundred ears of corn were purchased from local farms. Residents husked, cleaned and assisted in cutting off the cob. Homemakers completed the cooking, cooling and bagging process. On Thanksgiving Day, all households enjoyed their fresh corn. The remainder of the corn will be used in Chicken Corn Soup, a Lancaster County favorite. Garden Spot Village
Pioneers in culture change have successfully created normalcy, home and community in dining, offering their residents an enhanced dining experience. Rich Newman, President of Pennybyrn at Maryfield, shares his observation of the importance:
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