Page 64 - OmniSite Anniversary Book

WE ARE OMNISITE
cookbooks remains one of her favorite pastimes. “The cookbooks could be fty years old or two weeks old, it doesn’t matter;
I devour them,” Lydia says. “I love learning about di erent cuisines around the world, reading about the history of food, and how it intertwines with di erent cultures. I incorporate it in my menus, because I want people to be able to experience that.”
Which also explains why the
twenty- ve-year-old gourmet nds
it di cult to distinctly de ne her
café’s cuisine. “We go around the
globe, so it’s tough to describe,”
she says. “I try to be creative,
but still approachable. I work with
healthier ingredients—more fresh
vegetables and fruits, as well as
healthier proteins (mostly poultry
Lydia even has an o -site herb and veggie garden, from which she gathers the freshest ingredients (in season) for the café.
Each week she prepares a meat
option and a vegan option,
because OmniSite employs
quite a few vegans. “I’ve gotten
to explore a lot of my vegetable
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instead of beef, for example).” and alternative protein sources, so A certi ed Master Gardener, that’s been fun,” says Lydia.
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“OmniSite is
for a more
progressive
culture that
focuses on our
employees’
well-being.
My work here
is a way for
me to make
people happy.”
–Lydia Ward
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