Setting The Table For Culinary Advancement - Ohio Living

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Settingthe Table forCulinaryAdvancementVolume 10 Issue 2 2009www.oprs.org

uiredqerents ar hef? DoeideringgdcWhat e a talente e of stronlkto ma ed a sprink a dash ofedyou n y skills an ipment?ruculina kitchen eq splash ofdeluxe t include a nd a pinch s?iaDoes r recipes e taste bud tsionsuper -of-the-li componenllpof to hose are a the keyYes, t recipe, but ive toedrof th nt is theieingredove,rpmithe–lylatnuenicont and re-inv ntinuallyhecreate lsion to co ake it to ttyucomp ow can I ew Culinarnask, “H vel?” The rviceseenext l tritional S RS doesyuand N ent at OP s why theimgdepart at, which ted excitinhiajust t cently init keep themelha ve r s that wil e.gechang cutting edeon thSetting the Table forSpearheaded by OPRS Corporate Director ofCulinary and Nutritional Services John Andrews(pictured below), the transition from the Dining Servicesdepartment to the Culinary and Nutritional Servicesdepartment began as a simple namechange. However, John, who himselfis a culinary school graduate, holds abachelor’s degree in Hotel andRestaurant Management and anMBA, took on the challenge to makeit something more. “I look at it as anever-ending project. I’m alwayssearching for ways we can take ouralready great service and move itup another notch,” he said.One way John and histeam are raising thebar is through theimplementation of theOPRS Culinary SkillsBuilder Academy.Facilitated by ourprofessionally-trainedPage 2chefs, this program consists of more than two dozencooking methods and training courses. The culinary staffwill complete each course using the instructional DVDsand hands-on training, giving them a higherlevel of competency that allows them tocontinue cooking delicious meals forresidents. Other changes include creatinguniform standards for all dining staff,moving away from rigid meal times toward“anytime” dining, as well as offering moreeclectic food choices that satisfy a broader range of tastesand give residents a greater set ofoptions.This exhilarating transformation is more than just a changeof name – it’s a transition thatwill allow OPRS to continueproviding high quality, wellprepared and nutritious meals tocurrent residents as well as thenext generation of older adults. n

Ushering In a New Wave of Culinary ExcellenceDirector of Culinaryand Nutritional ServicesMichael McDonald, andAssistant Director RyanWagner, are excitedabout the many culinarychanges coming toBreckenridge Village.Both Mike and Ryanare extremely talented.Ryan, a graduate of thePennsylvania CulinaryArts Institute with adegree in Culinary Arts,has extensive background in executive club restaurants andthe resort industry. Mike graduated from the New EnglandCulinary Institute with a degree in Culinary Arts and alsohas a Master’s in Business and a Bachelor’s in Journalism.“We are entering into an exciting new phase of retirement living. As baby boomers retire, dining needs mustchange to not only meet their expectations, but to exceedthose expectations. At OPRS, we are one of the leadersof this change. We will not be following someone else orstanding idle in the background,” Mike said.A Savory SaluteChef Debbie Johnson recently began rolling out anew culinary program at Cape May. The fourth Mondayof every month, residents andmembers of the Wilmingtoncommunity come together forthe Veteran’s Breakfast at CapeMay. Open to veterans of allages, up to 50 people gather forsome wholesome food, and thechance to chat and swap storieswith fellow comrades. This eventis not only special to the veteranswho attend, but also to Debbiewho has family members whohave served and are still servingin the military. “It’s a great wayto honor everyone who gives of themselves to serveour country,” she said. Here’s to saluting Debbie’sgreat work! nGrace Woods at Breckenridge Village is a perfectexample of the changing face of retirement dining. Ryanwill become the director of culinary and nutritionalservices for this new brownstone community less than amile from campus. “I am really looking forward to Mayof next year when Grace Woods opens. I can’t wait,” hesaid. Ryan envisions a restaurant-style dining room for theevening meals, where residents will be greeted by a host orhostess and be handed a menu providing a wide variety ofchoices, which will include daily or weekly specials. Foodwill be prepared restaurant style and cooked-to-orderrequests will be honored.Most retirement communities are designed for bulkcooking, with only a few offering made-to-order preparation.At Grace Woods, that design will be reversed allowing thekitchen to focus on made-to-order cooking. This approachoffers a higher quality of food preparation and the staffwill be able to customize meals with regard to residents’allergies and taste preferences. At the same time, it willalso reduce costs by eliminating overproduction. Thegoal is progressive, not presumptuous, and comfortable,not complacent. Also, the landscaping at Grace Woodswill provide a fantastic location for outdoor festivities likegrilling events and cookouts. nGoing Gourmet!Residents’ taste buds twirledand their mouths watered asexquisitely prepared delicacieswere served during a specialdining event that recently tookplace at Llanfair RetirementCommunity. Planned andexecuted by Chef NancySchmalle and the Culinaryand Nutritional Services team,“Gourmet Night” was a hugesuccess! Residents feasted onsucculent swordfish and lusciouslamb chops, while enjoyinggood conversation and camaraderie throughout the evening.Everyone left with a clean plate, a full stomach anda smile on their face! nPage 3

Boiling with ExcitementExciting times are here for Swan Creek Executive Chef Patrick Young and his culinary team. Patrickgraduated from the Pennsylvania Institute of Culinary Arts in Pittsburgh, has experience working in therestaurant and country club industries, and has been cooking at Swan Creek for the past two years.He is currently looking forward to big changes this coming fall. One change involves the redesign of thekitchen in order to prepare food that is cooked to order. Residents will be able to come anytime duringthe newly extended dining hours and order their food specifically to meet their tastes and needs.Jumping from two options to fifteen, residents will have more choices on the method with whichtheir food is prepared, as well as a wider selection of items to pick from. The menu will alsobe changed every two weeks, rather than every three months.These changes are tentatively set to start November 1, 2009, and will begin withindependent residents. In the future, these new services will be extended to the healthcare dining room, with the assisted living dining room following shortly after.Other excitement involving Patrick and his team stems from recently pairing up withthe Owens Community College Culinary School. Twelve students worked with Patrickand were allowed to do their practical exam at Swan Creek. “They planned, cooked andserved an outstanding brunch for the residents,” Patrick explained. “It was a real hit,”he added. Three of these students are now employed at Swan Creek!As Chef Patrick continues to enliven Swan Creek with an electric enthusiasm throughculinary excellence, everyone is eager to see what other excitement is in store for the future. nSpicing It UpResidents look forward with eager anticipation assoon as they hear Chef Michael Caulfield is planningone of his special dining delights. Throughout his23-year career at Dorothy LoveRetirement Community, Mikehas planned and hosted someabsolutely delectable diningevents. With theme-based menusand decorations to match, someof his past events have includedhog roasts, Chinese buffets,tailgate parties, Hawaiian luausand Italian feasts complete withspaghetti, meatballs and cheesyParmesan breadsticks.Mike says he gets the inspiration for these events from a multitude of different places.“I get ideas from various food shows I watch or chefshows I attend, even from clicking around the Internet.I always have my eyes open for new things to try,” hesaid. When asked what would be his ideal event to plan,should funds be unlimited, Mike answered, “I’d love tohave a really fancy New Year’s Eve ball where everyonecould dress up. There would be music, dancing, icesculptures and a champagne toast at midnight.”Chef Mike certainly knows how to add a little spiceto the Dorothy Love Community! nPage 4High Standards High PraiseLake Vista is overjoyed to haveacquired Chef Scott Danchise. A littleover a year ago, Scott was promotedfrom his previous position at Park Vista,Lake Vista’s sister community, and hasbeen delighting Lake Vista with his exemplary cuisine eversince. Scott strives to never let a meal come out of the kitchenthat doesn’t meet his high standards. Ask just about anyoneon the Lake Vista campus and they’ll be quick to sing ChefScott’s praises high and loud! nTalent & TeamworkWhat do you get when you add a strongleader plus devotion and talent? You get ChefMark Bittler and his wonderful culinary staff!Since Mark became Park Vista’s executive chef,he’s done a fantastic job of building a strongand gifted culinary team. Together, theyoperate out of one kitchen and provide mealsfor all the health care center, assisted livingand apartment residents, in addition tocatering the numerous special eventsPark Vista hosts. Kudos goes toChef Mark and his dedicatedstaff. Keep up the great work! n

An Extravaganza of Culinary ProportionsThe impact Executive Chef of Culinary Services Joel Hemmelgarn has made on the quality of Mount Pleasant’scuisine and special dining events is almost as exquisite as the food that leaves his kitchen.Cooking since he was 13, Joel has always had a love for the culinary world. Hegraduated from Sinclair Community College with degrees in hospitality managementand culinary arts, going on to complete five additional years of formal training atNCR Country Club. Joel joined the Mount Pleasant family two years ago and hasbeen wowing residents with his culinary delights ever since.Joel is always coming up with entertaining dining events, some of which includesummer picnic days, jazz on the green, and a monthly wine and cheese night thatcoincides with an ethnic-themed dinner. However, the one event that is highly anticipated and talked about all year is the Spring Extravaganza. This event, which tookplace on May 14, was attended by more than 130 residents. With part of the proceedsbenefiting the Mount Pleasant Community Fund, residents’ tickets bought them anevening complete with a Celtic-themed five-course meal, live musical entertainment,fun and fellowship. “I love this event just as much as the residents do,” Joel said.“Watching the faces of the residents light up gives me a sense of pure satisfactionand joy.”Chef Joel has done wonders these past two years, leaving residents excited aboutthe culinary future at Mount Pleasant. nCooking with GasRockynol Chefs Brian Lippiatt, Brian West and Hugh Morris have embraced the OPRS culinarytransition with blazing enthusiasm. All three chefs have a shared goal to take their serviceexpectations to even greater heights. They plan to reach this target through a number of steps,some of which include a larger focus on the food’s presentation, an increased concentration onthe quality of the food and a new guest check system that allows servers to be more attentive tothe residents and their needs. “These changes have enabled our team to serve fresher meals, havebetter control in the kitchen and have given residents a better overall experience in the diningroom,” Hugh said.However, Rockynol’s efforts don’t stop there! Hugh has also introduced continuous dining forthe independent living residents. This new feature has freed up residents – letting them enjoymeals whenever they want and giving them a greater opportunity to mingle with friends.Rockynol knows how important education is as well. Brian Lippiatt is not only putting atraining program together for his service staff, he, along with Brian West, are educating residents too. In June, nearly 50 prospective residents attended an educational grilling event held atRockynol, where they explained the difference between charcoal and gas grilling, safety tips,and how to choose the best meat, vegetables, rubs and marinades. With plans to do moreeducational events like this in the future for currentresidents, the culinary team at Rockynol isreally cooking with gas! nPage 5

OPRS news fromCampus NewsBreckenridge Village: This pastJune, 22 lucky Breckenridge Villageveterans took part in “Honor FlightCleveland,” where they embarkedon a historic trip from Cleveland toWashington, D.C. Made possiblethrough donations, the Honor Flightprogram enabled the veterans to seethe World War II Memorial, MarineCorps War Memorial – Iwo JimaStatue, the Korean Monument andArlington National Cemetery.Five staff members from BreckenridgeVillage, including Rev. Don Grauer,Mike McDonald, T.J. Roby, BeckySutton and Georgette Lawson,accompanied the group on theHonor Flight. The trip was especiallysignificant for Donna Harmon, whoaccompanied the group as a guardian.Harmon’s son, Joshua, was killed inIraq in 2007. He is buried in MentorCemetery and also shares a marker inArlington National Cemetery, alongwith the other 13 soldiers who werekilled in a tragic helicopter crash inMultaka, Iraq.Breckenridge Village received the2009 Independent Living Award fromthe Western Reserve Area Agencyon Aging (WRAAA). The awardacknowledges both individuals andorganizations that through research,advocacy and service demonstratean exceptional commitment toensuring that older adults have anPage 6opportunity to maintain their wellness, independence and dignity.Breckenridge Village ExecutiveDirector David Schell accepted theIndependent Living Award on behalfof Breckenridge in the category oflong-term care. Congratulations!Cape May RetirementVillage: This summer, six womenwere presented with the LamplighterAward.Pictured left to right, Grace Nichols,Ruby Ostermeier, Jan Grim, BonnieCyrus, Marge Carey and Kay McMillanwere honored after being nominatedby fellow Cape May residents.The award recognizes those whohave made significant contributionsby “lighting the way for others,” justas the lamplighter of long ago didwhen he made his way through thevillage lighting the gas lamps to givelight on the otherwise dark streets.Congratulations to these extraordinary women!Dorothy Love RetirementCommunity: During SeniorCitizen’s Day at the Shelby CountyFair, nearly 700 senior citizens enjoyedfun-filledactivities andan afternoonof beautifulweather. Onepopular eventwas a chairvolleyball gamemade up oftwo teams – one from Dorothy LoveRetirement Community and one fromthe Senior Center of Sidney-ShelbyCounty. Two matches were playedand a free sack lunch was provided bysponsors: Kroger, Senior Independence,Dorothy Love, The Pavilion and theSenior Center. Although the SeniorCenter team won both games, allparticipants had fun!Lake Vista of Cortland: A pro-gram called CarFit is being offered toresidents and the broader community.CarFit is a quick and comprehensivedriving safety check, spearheaded byLake Vista’s occupational therapistGina Bosworth,and sponsoredby the AmericanOccupationalTherapy Association,Inc., AAAand AARP.Professionallytrained staff guidedrivers through aquestion and answersession, then complete a 12-pointCarFit checklist. The whole processtakes about 20 minutes, and participants leave with recommended caradjustments and adaptations, a list oflocal resources and greater peace ofmind. Congratulations to Lake Vistafor putting safety first!Llanfair RetirementCommunity: Neighbor Tracy L.Wilson loves living close to Llanfair.One rainy morning as she walked pastthe Campus Center, Tracy came upona colorful scene and perfect photoopportunity. It was at this time that

around the stateTracy snapped an award-winningphotograph titled, “Llanfair UmbrellaFestival.” She received the Best ofRegion honor through the KrogerSnap Your Neighborhood photocompetition in association withLearning Through Art, Inc. Eachyear, the award goes to only 30 ofapproximately 900 entries. Tracy feelslike a winner for her photography, butalso as a Llanfair neighbor. “I lovelooking out my window and seeingthe Llanfair campus. Many residentsof Llanfair are my friends, and some,my family,” she said.Steven Hicks came to Llanfair as astudent needing to achieve volunteerservice hours. Now, long after hisscholasticrequirementshave been met,he is still seenat Llanfair, ashe was recentlyhired in theCulinary andNutritionalServices department. For Valentine’s Day this year,Steven came with red paper and hisorigami skills – a visual way to sharehis heart. He presented each residentof Llanfair’s skilled care unit with aheart, 72 hearts in all. Once Steven’sheart was unleashed, Llanfair realizedthey needed him just as much as heneeded them!Mount Pleasant RetirementVillage: On June 25, couples wereinvited to renew their wedding vowsin the Mary H. Kittredge Chapel.Activities Director Lori Shutrumphosted the event and Rev. KarenFleming, Mount Pleasant chaplain,officiated the ceremony. Ten couplescelebrated theirlove and renewedtheir vows. Theywere: Ken and AnnDonaldson, Marlynand Helen Hackney,John and MargaretHenry (pictured left),Howard and Shirley Hollingshead,Emerson and Mabel Murtlow, Williamand Dorothy Parnell, William andLois Philips, Joseph and RosellaRuschman, Robert and Clara Sterrett,and Gilbert and Priscilla Wagoner.Music was provided by a string duoand the reading was from Corinthians13:4-13. Immediately following theceremony, fellow Mount Pleasant residents greeted the couples and joinedthem in a reception with weddingcake and punch. The Mount Pleasantcrafters donated the decorations andDelhi Garden Center provided theflower baskets.Mount Pleasant resident and pilotDavid T. Morgan (pictured below), isbuilding an aircraft in his one-cargarage. After retiring from B.D.Morgan & Company in September,he began building a RV-12 singleengine airplanewith the help ofhis wife, Rose.The kit aircraftis a 100 horsepower, two-seat,all metal, sideby-side airplanethat meets thecertification standards of the LightSupport Aircraft category. He isn’tsure when he will finish his plane,which is estimated to take an averagebuilder 600 to 900 hours to complete.David has been a licensed pilot sinceage 17 and flies between 75 to125 hours per year, though thosenumbers may rise once his plane iscomplete and takes to the skies!Park Vista RetirementCommunity: Much to the excitement of residents and staff, boxerKelly “The Ghost”Pavlic visited ParkVista’s therapydepartment at therequest of DeloresRay during her stayat the Rehab Center.Born and raised inYoungstown, Kellyholds the WBC and unified WBOmiddleweight champion titles. Kellynot only visited Delores, but alsoposed for photographs and signedautographs for residents and staff.Improvingthe qualityof life forresidentshas always been top priority for ParkVista staff member Denise Creatore.A year ago, Denise recognized theincreased need for support for thosewith vision impairments, so she beganresearching ways she could help makelife better for them. Today, Park Vistaoffers a monthly Low Vision SupportGroup that is open to the public. Theprogram was featured on a HealthyLiving segment of WFMJ TV, thearea’s NBC affiliate. Also, the localLions Club has purchased a low visionmagnifier for Park Vista residents.The group explores issues of dailyliving and offers support, resourcesand education, as well as tips thatmake life easier for people who livewith impaired vision. “It’s the littlethings that make a huge difference,”said Denise.Continued on next page.Page 7

OPRS news fromRockynol: The NationalAssociation of Realtors knows a greatguy and hard workerwhen they see one.Rockynol residentChet Lowry washonored recently as aRealtor Emeritus forhis 43 years of serviceto the industry from1966 to 2009 (and stillgoing!) When Chetisn’t appraising realestate as an employeeof Howard Hanna, where he still hasan office, he can be found tending tothe gardens at Rockynol or takingcare of his wife, Hazel, who lives inRockynol’s special care unit. Chet alsoenjoys golfing, playing bridge and isanticipating a trip to Germany nextMay with his church. When askedwhen he plans to retire, Chet repliedwith a resounding, “Never!”Swan Creek RetirementVillage: In early June, the EPICRace Team 4 joined Swan Creekresidents and staff in creating a community art project and having someintergenerational fun and fellowship.EPIC, which stands for EngagingPeople,InspiringChange, is anorganization ofyoung professionals whoshare the goalof attractingand retainingdiverse youngtalent, as well as developing futurebusiness and community leaders.Swan Creek Marketing DirectorSarah Laughlin, an EPIC member,noted that the Swan Creek visitwas part of the EPIC race, which isfashioned after the CBS reality show“The Amazing Race.”Page 8The Vineyard on Catawba: InAugust, residents of The Vineyard onCatawba were treated to a sumptuous feast courtesy of Port Clintonrestaurateur John Bennett, owner ofthe Second Street Diner. Residentsgathered at Vineyard’s CommunityCenter where John presented aspecial complimentary dinner ofprime rib, shrimp, scallops, wild rice,baked potatoes, asparagus, caramelized carrots and assorted desserts.Over the past year, the Second StreetDiner hasofferedreasonably priceddinners toVineyardresidents onMondays, Wednesdays and Fridays atthe Community Center. This specialevent was put on by John as a firstanniversary celebration and thankyou for residents’ patronage.Westminster-ThurberCommunity: Columbus MayorMike Coleman recently paid a visitto Westminster-Thurber residents.During the visit,Executive DirectorSteve LeMoine andMayor Coleman tooktime to discuss issuesof concern to olderadults in the Columbuscommunity.Westminster-Thurber Community,an Eden Registered Home, is receiving national recognition followingthe case study of its culture changeprocess, “Case Studies in PersonDirected Care: Westminster-Thurber– A Case for Implementation.” Theresults of this study can be found .Case studies aredesigned to extractcommon featuresthat promote successful implementation and sustainability. WestminsterThurber has been receiving countlessinquiries since the case study wasreleased, and based on the findingsthey expect to be featured nationallywithin the culture change movement.Westminster-Thurber is also planningto present its journey and findings tomembers of the Ohio Legislature.Dressed to the nines, WestminsterThurber residents donned fancy furcoats, glitzy gowns, bowties andpearls at a recent culinaryevent. “Ritz on the Roof”was a night full of gourmetfood and fun that wasoriginally planned to takeplace on the rooftop ofThurber Towers, but wasmoved to the Victorian dining roomthanks to a summer thunderstorm.However, the weather didn’t dampenthe residents’ moods, as they enjoyedthe musical delights of a jazz singerand culinary delicacies, whichincluded sausage-stuffed mushroomcaps, roasted beef tenderloin, herbroasted potatoes, white chocolatebread pudding and other assortedfancy desserts. An evening of exquisitefood and mingling with good friends –everyone had a toe-tapping, top hattipping good time!Senior Independence NewsCentral Ohio Region: TheSenior Independence Adult DayCenter won first place in the cooperative art division of the AOPHA

around the stateCentral Region Resident ForumArt Show. Aptly named “FriendshipQuilt,” the colorful piece consisted ofcut-outs of the clients’ hands sewn intoa heart formation symbolizing theirfriendship for one another. The quiltwill be displayed at AOPHA’s AnnualConference. Congratulations to all!Greater Cleveland Region:According to Senior IndependenceExecutive Director Lois Calderwood,a 12-month advance-care planningproject has put northeast Ohio olderadults in a better position to makecritical end-of-life decisions. A surveyconducted by Senior Independence inthe Greater Cleveland Region, whopiloted the project, shows that participants reported a greater awarenessof the importance of advance-careplanning, increased comfort levels inhaving the crucial family conversations and a wider recognition of endof-life options. The project was madepossible by grants from The ClevelandFoundation, which totaled more than 97,000.Miami Valley Region: A newinitiative is enhancing the lives ofDayton area seniors by increasingtheir fun, fitness, health and support.Senior Independence is pleased tointroduce Well Informed Seniors DoOvercome More – WISDOM – aprogram that provides older adultswith access to health care, healtheducation, fitness and socializationthroughout the greater Dayton area.A gift from the Reynolds & ReynoldsAssociate Foundation is supportingthis program.Welcome to John Perkins, thenew executive director of SeniorIndependence in the Miami ValleyRegion. John has served as thechief operating officer for the OhioHealth Group, the executive directorof Evercare of Ohio and the chiefoperating officer for Health DesignPlus. In addition, he served on thecommunity services committee of theOPRS Board of Directors.Southwest Region: In June,the Franklin Chamber of Commercenamed Senior Independence’sFranklin Adult Day Center “Businessof the Year.” The center was honoredfor its service to the community’s olderadults and the families who are caringfor them.The Chamber commended theFranklin Adult Day Center for itsstrong commitment to the Franklincommunity. In a written commendation, State Rep. Shannon Jones(House District 67) and Ohio HouseSpeaker Armond Budish alsoapplauded Senior Independence. Thecommendation states: “Over the years,the Senior Independence Adult DayCenter has enhanced the quality of lifewithin the surrounding area, and it istruly deserving of high praises.”Franklin Adult Day Center CoordinatorCheryl Anglin, RN (left) and ActivityDirector Carlene Silcox.Each year, the Anderson SeniorCenter honors volunteers who go the“extra mile” with its annual TriumphAward. Meals on Wheels driver RickDale received the award for his easygoing spirit, donation of countlesshours and his love of people.Others honored included DavidFeck, Clara Barker and Sandy Harris,(pictured left to right). nA Passionate CommunityLeader, Educator & AdvocateOn June 24, OPRSboard member Edna D.Pincham passed away.Edna was a trailblazer asthe first African Americanwoman to run for mayorof Youngstown. She waspassionate about health andeducational needs, and served onmany boards within her community.Edna received numerous honors andawards from local, state and nationalentities, one of which included beinginducted into the Ohio Women’s Hallof Fame. She will be greatly missed. nPage 9

on Employee Givingrecognizingemployee donorsHelping to Improve theLives of Older AdultsOur employees include OPRS in their charitable giving for thesame reasons they choose to work here: a belief in the mission, a commitment to service and a desire to improve the lives of older adults.These factors are precisely the motivation for one particular employee:Connie Lewis (pictured above), Senior Independence billing coordinatorat the OPRS corporate office.“I feel it’s important to help other people who are in need,” saysConnie, who began her payroll deduction when she was hired in 1989.“When I began working at OPRS in the finance department, it waseasy to see the charitable needs of our retirement communities. Now,working for Senior Independence, I also see that home health is animportant part of senior living. I used our home health services formy husband for some time. I found it to be helpful, and it kept him athome longer than he would have been otherwise.”“I know that a lot of older adults need extra help,” she says. “It’simportant for me to do what I can.” nPage 10We’ve always believed that OPRS hasthe most caring employees in Ohio. Butwhat’s even more heartwarming are theemployees who, in addition to caring forresidents every day, choose to go aboveand beyond by making charitable gifts!To recognize these generous employees,the OPRS Foundation gives them specialID badge holders that read, “I’m a donor!”If you notice an employeewearing one of thesegreen badge reels, besure to take a momentto thank them for goingabove and beyond therequirements of their job,helping to make OPRSa better place. n

Raising thesteaksPeople often come up with creative ways of giving ofthemselves to help others. When Park Vista employeeChris McCune (pictured below) received a letter from theOPRS Foundation giving employees the opportunity tosupport fundraising efforts for a new aquatic therapypool, she knew it would benefit the residents at Park Vistaand wanted to help make it happen. The desire wasthere, but how could she contribute? What did she haveto give?Chris is a nursing assistant in the Eden Memory CareCenter at Park Vista. Her husband, Jim, works on theKibler Farm in Lordstown where he raises cows. Together,they came up with the idea of contributing a cow. Butwhat would Park Vista do with a cow? With a little morecreative thinking, they came up with an idea: One side ofbeef could be raffled off for cash for the therapy pool andthe other side sold to cover processing fees!The drawing for the “Raising the Steaks” rafflewill take place at Park Vista’s Apple Butter Festivalon September 26th. nsaying thanksto employeesThe pages of this newsletter are overflowing with examples of employee kindness andextraordinary acts. Now, there’s an inspiring way for families, residents and clients toexpress their gratitude to the employees who bring so much to their lives.Saying Thanks is a new program of the OPRS Foundation created exclusively tohonor employees. A charitable donation is a thoughtful way to recognize the people thatprovide the outstanding care and compassion you or your loved one receives.This program is also uniquely personal. Each giving brochure asks

Arts Institute with a degree in Culinary Arts, has extensive background in executive club restaurants and the resort industry. Mike graduated from the New England Culinary Institute with a degree in Culinary Arts and also has a Master’s in Business and a Bachelor’s in Journalism. “We are entering into an exciting new phase of retire-ment .

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