The Clark Meadows/Ferris Hills Kitchen staff set a high bar in the culnary department.  They provide an excellent menu offering healthy delicious meals every day.   In an effort to change things up a bit, the staff who do not work in the kitchen wanted to share some of their soup recipes with our residents.  The residents were eager to taste and we were honored to have our head chef, Tony Cafarelli, sous chef, Dan Cobb, and long-time dining associate, Brittni Hewitt, come in at the end to critique our soups.  They gave us all gold stars!  The Soup Bar Lunch included Melissa's Tomato, Basil & Orzo soup, Beth's Butternut Squash, Kristen's Black Bean, Claire's Steak & Potato, Dave's Pasta Fagioli, Rebecca's Meatball Stew w/Orzo & White Beans, and Jenn's Stuffed Pepper Soup.  Thank you all for helping with this Soup Bar lunch special. It was a success!

Children’s voices in our community are a welcome sound.  Today, Grandfriends were here.  Melissa, on our activities team, was ready with a flat snow globe craft for the kids and the Grandfolks to work on together.  This group of homeschooled children has been coming here since our 4-H farm and tractor show that was held in the summer.  Megan Miller and Jessica Manning are two of the mothers working with our activities team to coordinate these monthly visits.  Last month they helped us build gingerbread houses.  Megan said, “what’s not to love about working with sprinkles and now glitter!”  She said the kids look forward to coming here.  She has a child who is on the shy side and this experience has helped her blossom and to become more confident as she interacts with our residents.  The smiles on our resident’s faces speak volumes.  It is a win-win for both generations.  The children’s ages range from 4 years to 17 years old.  This is a gem of an activity brought to Clark Meadwos by our team of caring recreation planners.