Atria Senior Living’s Post

👏Inspiring news👏 Western Oregon University has committed to make 50% of campus dining options plant-based meals by 2027. Just one of many universities taking action: "Western University in Canada has achieved a goal of 40% plant-based menus, while in the UK, Lancaster University students voted for fully plant-based catering, and Kent University aims for 30% plant-based meals by 2026. Students at the University of Cambridge and Stirling University have voted to eliminate all animal products from their menus." We need more universities (and catering generally) to follow their lead! Keep up the pressure! #food #meat #plantbased #lessandbettermeat #climatechange #climatecrisis #biglivestock #defundbiglivestock

Local Food Partnership Ideas: Pervasive Community Kitchens! Just imagine a space where many local producers, chefs, and community members could come together to create. A community kitchen could be that space. This concept is more than a food hall; this is a call for ANY organization with a kitchen that sits idle to explore partnerships with local culinary schools, chefs, and community centers to provide an affordable, shared kitchen space. Such a space can be used for product development, cooking classes, and food preservation workshops, fostering a deeper connection between producers and consumers. By charging affordable (and I mean AFFORDABLE) rates, everyone wins. What are your thoughts on this collaborative idea?

At Alimentando al Pueblo, we have been working on building the infrastructure for a Latino food system; building relationships with and making some financial investments (via purchases) into small businesses in our Community. Our food system looks VERY different than the traditional one. We are working on bringing along businesses in understanding what currently exists, and what we are wanting to co-create and build with them. We are engaging them in a practice of imagining and dreaming with us. You know, cultivating a Community of Imagination (one of our values). We are working on some communciations materials and it came to a place of needing to define what this Latino food system is; because while we are wanting a "food system, but Latino" it is so much more than that. Shoutout to my gift of word for this definition: A Latino food system is a network of Latino businesses, Community organizations and members that engage in cultural practices, deepen relationships and create processes to ensure our Communal ecosystem has access to our cultural foods, belonging, and economic viability. The blueprint for this is here. Burien. PNW. What an honor to steward this alongside my brilliant Community.

I've RARELY worked with an organization that has built such a passionate and caring community. Here is what I learned leading this strategic planning ⬇ To build a passionate following of people who will go to the end of the world to support what you do, do the following: 1. BE THOUGHTFUL - Bill and Christina (founders of the organization) always followed up with something thoughtful after having a great conversation with someone. Be it a copy of Bill's book, a note, or even a picture book! They always went out of their way to make a special encounter even more memorable by gifting something. 2. SHOW UP ENTHUSIASTICLY - One of the most consistent feedback we heard throughout the stakeholder engagement process was how much people LOVED Bill and Christina's personality. Their energy was infectious and all stakeholders enjoyed their presence. 3. ALWAYS BE BRANDING - Let this sink in, since starting their organization 3 years ago, I've NEVER not seen them wearing their brand. They rep their business all day, every day–and it shows. #strategicplanning #nonprofit #communityengagement #communitybuilding #stakeholderengagement #strategy

I came across a quote yesterday that really resonated with me: "We make a living by what we get, we make a life by what we give, but we rise when we lift others." It made me think about how, as private chefs, we put in long hours and a lot of hard work to build our careers, but there's more to life than just making a living. The most fulfilling moments often come from lifting others up whether that's: - mentoring someone new to the industry - sharing a recipe with a colleague, or - creating a warm meal that brings joy to a client and their family. It's those small acts of giving that add depth and meaning to our work. Let's remind ourselves to give back and support each other. Whether it's helping a fellow chef who’s struggling, volunteering at a community kitchen, or simply sharing our knowledge and passion with those around us, we can make a real difference. In the end, it's not just about the job titles or the paychecks. It's about the impact we have on others' lives. Let's keep lifting each other up and creating a more fulfilling life for ourselves and those we serve. https://buff.ly/4aUaQiN

Studies affirm that diversity enhances student performance by fostering an environment where they can excel academically, emotionally, and socially. At CulinArt, our partnerships, whether with independent schools demand unwavering dedication to diversity. Here’s how we contribute: 🌍Storytelling: Our culinary team crafts menus that not only delight but also educate about different cultures. 🍲Education: Cooking exhibitions promote interaction while highlighting nutritious, authentic meals from diverse cultures. 🍽️Authenticity: Regular samplings invite everyone to explore new foods and learn about various cultures and traditions. We believe the dining hall is our campus’ global gathering spot. 👇Comment below or share your thoughts! Let’s continue the conversation on fostering inclusive educational spaces. #independentschools #indyschools #CulinArt #CulinArtDiversity #InclusiveEducation #GlobalCuisine #DiversityInDining

Summer camp prep can be pretty delicious… It can also be muddy, full of brambles, paint stained, craft cluttered, noisy from chain saws, mulch covered and most of all full of creativity dreamed into reality-often thanks to my husband’s dedication to helping make BMK a place kids want to return to each summer. Cooking remains one of my favorite ways to teach kids mindfulness and leadership. From teamwork to problem solving kids are given the chance to gain confidence in a setting that views failure as an opportunity to learn. The same concept works for adults too and creating team building/ leadership cooking activities has been a fun addition to retreats. Baked beignets are on the menu this summer and I can’t wait to have kids take them home to share with their families. Yes, traditional beignets are fried, but these baked ones are so darn good, and I don’t have to worry about kids and hot oil burns. With archery, fire and hatchet camps also on the schedule this summer, I need a few weeks where the danger level is a bit lower. My camps filled up back in January but 2 spots in the wood fired pizza camp just became available! And if you are wanting to try these beignets out yourself, you can find the online class video under my FB video tab or click here for the recipe https://lnkd.in/gn3aiRYi! #beignets #bakingwithkids #bakingfromscratch #lifelessons #iowacity #cedarrapids #iowabusiness #teambuildingactivity #leadershipdevelopment #leadershiplessons #kidleader #mindfulleadership

I was incredibly lucky to visit the lovely Padstow with fellow colleague Suzanne Featherstone, for the Padstow Christmas Festival last weekend. It’s clear that the interest in famous chefs and cooking is not abating as we joined the long queues snaking around the tent before each demonstration. In between the cooking demonstrations was a chefs forum attended by Rick Stein, Matthew Fort, Charlie Stein, Valentine Warner and Tracy Hart from the Prince’s Trust. The question posed for discussion was how to attract young people into hospitality. Different issues were discussed such as how young people don’t want to work hard or long hours to how joining a kitchen is like joining a family. Potentially what’s missing from the discussion is how those ‘family values’ need to change if they want to attract new people.   The ‘boomers’ as they’re sometimes called have been known to say young people are ‘snowflakes’ who don’t want to work hard but maybe it’s other things that are missing that makes working in hospitality unattractive. Young people care about the planet, and they care about animal welfare. There’s a growing emphasis on teaching children to care for and respect animals from an early age which means not respecting all ‘animals’ within the food chain could put you at odds with the ethics of young people.  Read the full blog here: https://lnkd.in/e2Ggxnes #chefs #hospitalityindustry #hospitality

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Getting back into hospitality and restaurants was an easier transition than I could have imagined after a 2.5 year hiatus. I was lucky enough to have my first project back be with my best friend Noam Grossman thinking about how to make a winter concept for a space that sold a summer, seasonal product- soft-serve. Soupside was born and we were lucky enough to have the support of talented chefs like andy baraghani, Eitan Bernath, Wilson Tang and more believe in the vision of community, charity, and innovation. We have 1.5 months to go but some early learnings: 1. Working with friends is hard but rewarding: Noam and I had some early bumps but we set our expectations, always communicated openly, and from there it was smooth sailing. 2. Product and brand will win: Though on the busiest corner of Mulberry and Spring, new concepts take time- we didn't have that. We had 6 months (3 of which are funky in New York) to launch, gain traction, and operate a concept. I did we get people to come? Exceptional product and an amazing brand with personal values. 3. It won't be perfect: We have had mishaps on cups, sold out of soup, had some spills, literally but each has been a learning for the next time we bring a concept to life. Great things take time but the only way to get better is to try. #restaurants #hospitality #seasonal #soupseason #chefs #community #learning