by Susan Burgess
The new Cadbury Art Gallery opened in December of 2009 with the exhibit of  NoCA artists Janet Hobbs, Catherine Ezell, David Levitt and Steve  Barylick as part of The Winter Gathering show, also sited at the Brickyard Atrium. Their watercolors, oils, portraits, abstract acrylics and photographs were a welcome sight for the month of December to Residents and the public alike. And what of future plans? Resident Bob Gardner will take the torch from the four NoCA  members into 2010 with a showing of his watercolors, opening with a Reception on Sunday, January 17, 2010  from 2 to 4 p.m.

An idea whose time has finally come, Cadbury Commons has installed track lighting and a professional hanging system in what used to be the first floor hallway and transformed it into a space to showcase art, both by artists from the Cambridge and surrounding communities, as well as from within the Cadbury Commons community.

Cadbury Commons is no stranger to artists. One of its first Residents was Adelaide Crossman, whose opening of a show of large abstracts occurred in November of 1996. A few years later, another Adelaide—Adelaide Sproul—enjoyed a retrospective of her paintings, drawings and sculptures at the Cambridge Arts Association shortly after moving to Cadbury Commons and taught some inspired art classes at Cadbury in the ensuing years. The hallway was also used by Resident Andy Towl to exhibit  a selection of his handsome, enlarged photographs.

Recently, artist Bob Gardner moved to Cadbury Commons with his wife Betsy and hasn’t missed a beat, making quick watercolor sketches in the neighborhood. Bob is a self-taught artist with a fresh, vigorous and expressive style, who specializes in watercolors. However, his methods are unorthodox by traditional standards, since he scans his small paintings into his computer, digitally alters  the image as he sees fit, prints it on watercolor paper and—here’s the key—uses watercolors again on the ’aquagraph’ to finish it off. His show, Town and Country, will be on display through the month of February, daily 10am-5pm.

SAVE THESE DATES!

OPENING RECEPTION
Town & Country:
Watercolors by BOB GARDNER
CADBURY ART GALLERY,
Sunday, January 17, 2010
from 2 to 4 p.m.

CADBURY PRESENTATION
for Healthcare Professionals
by Maureen Spencer, RN, M.Ed.
Infection Control: MRSA & MSSA
On Thursday, January 21, 2010
At 2:30 p.m.
No Charge. Qualifies for 1.0 hrs. CEU’s        Register at (617) 868-0575

by Barbara Booras

One of my favorite seasonal and versatile ingredients I like to use this time of year is fresh cranberries. This month I decided to share a recipe for Cranberry Compote. This particular recipe has the perfect balance between tartness and sweetness. A simple way to use this recipe for cranberry compote is on top of a warm wheel of brie or a turkey sandwich. Perfect for snacking, this compote pairs nicely with most cheeses and can be served atop a small slice of toasted bread or crostini. With so many great local bakeries close by, it is easy to pick up a crusty artisan baguette, ideal for an authentic crostini. Two of my personal favorite spots are Iggy’s Bread of The World and Hi-Rise Bakery. Enjoy!

Cranberry Compote
Ingredients:

• 1/2 pound fresh cranberries
• 1 tablespoon grated orange zest
• 1 teaspoon grated lemon zest
• 1/4 cup fresh orange juice
• 3 tablespoons fresh lemon juice
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 cups water
• 3 tablespoons cornstarch

Directions
Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size non-reactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes.
Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.
Remove from the heat and cool completely before serving.

by John Moniz

A year ago, I started this journey at Cadbury Commons with both excitement and uncertainty. I was excited about all the possibilities and potential of what was ahead, but uncertain of what challenges lay before me. Now a year later, the excitement continues. We have seen the building transform with the beautiful renovations in both the traditional living and Morningside residencies. We have seen the continual dedication and commitment of the staff here at Cadbury to provide exceptional service to our Residents and their families. And finally, we see the lasting bonds of friendship we foster with our Residents and families who chose Cadbury for their home, or home for their loved ones. In addition, we have also enjoyed exciting new ventures in our building, such as the Summer Jazz series and the opening of our art gallery. As I look toward the future, my uncertainty turns to certainty. We are certain of our vision to provide the Residents and their families with a place filled with exciting events, changes and improvements to the services we provide, and the continual hard work and dedication of our talented staff.

I would like to acknowledge our Residents who passed this year; who have touched our lives and who will always remain in our hearts and memories: Eleanor Appel, Margaret Argue, Florence Cantor, Virginia Caprio, Jim Duesenberry, Alice Flynn, Jeanne Goldberg Ted Goudvis, Genii Guinier, Helen Hoffman, Liz Osborne, Hylie Pappenheimer, Marie Petrowsky, Johanna Robinson, Milton Rochen, Ray Shea, Adelaide Sproul, and Edwin Williams.

Thank you again to all our Residents, families, friends, and staff who make Cadbury a place to call home. In addition, a special thank you to Ann Noone and her family, for their contributions to making Cadbury a special place. Enjoy the New Year, and I hope this holiday season brought you many good tidings of joy with your friends and family. All the best in 2010!

by Barbara Booras

Things in the dining room have certainly been experiencing a transformation. As you may have noticed our new staff has quickly learned the ropes and is doing a fantastic job not only serving the residents but making connections with them. This years Holiday Party was a reflection of how far the dining room staff has come in just a few short months. I am extremely proud of all of my hard workers both in the dining room and behind the scenes.

For those of you who have missed a resident forum you may not be aware of our new “Runner System.” A runner is a person who is assigned to bring out entrées to the dining room for the servers. This frees up the servers’ time so they can better serve the residents and pay closer attention to an individual’s needs. All the tables and trays are numbered with the appropriate number. This system has improved order accuracy and has helped maintain the proper temperatures of the food. Our usual runner Ryan Conte of Somerville, Massachusetts has a long list of restaurant experience. He has worked in impressive five star restaurants in Miami while briefly living in sunny Florida. The knowledge and skills he has brought to the Cadbury Common’s team has been incredibly valuable.

Along with our new menus, diner comment cards will soon be appearing on each table. This is another tool to communicate with myself and the Food Service Director directly. There will be an area on the card for you to comment on food quality, service, presentation etc. and a space to write in any additional comments or suggestions. I look forward to reading your comments and continuing to transform Cadbury Commons’ dining room experience.

From Morningside by Marie Curcio, Director, Resident Support Services
Nutrition Changes and Challenges for Individuals with Memory Loss:
How Do We Respond?

As our Morningside residents experience increased memory loss we are challenged to maintain the health and nutritional status for each individual.Food and nutrition are vital to good health for everyone.The proper nutritional supports enable our residents to maintain as much independence as possible and have the energy to enjoy each day.Consider the following possibilities that may contribute to a resident’s changing dining habits, impede proper nutrition and quality of life

The Resident is:
• not able to see/identify the food on their plate
• no longer able to remember how to use fork, knife or spoon
• unable to understand meal choices
• unable to sit long enough to dine
• distracted by a noisy environment or visitors’ conversation
• overwhelmed by too many food items in front of him/her at once
• struggling with ill-fitting dentures or other dental/oral health issues
• in pain
• in need of the bathroom
• not able to tell us when he or she is hungry or thirsty
• having difficulty chewing and/or swallowing
Morningside staff is trained to identify and respond to these issues as they arise.Daily, we employ the following preventative interventions:

• Daily nutritious snacks between meals
• Encourage good oral hygiene
• Offer one food item at a time, orient resident to food placement on dish
• Consider finger foods or soft foods
• Create a soothing, calm dining environment
• Offer meals at the same times, same seating and same place each day
• Assure that the resident is seated properly and is not in any distress
• Assure that meal temperatures are appropriate
• Assure that toileting needs have been met before dining
• Allow sufficient time to dine
• Be sure the table settings offer contrast in color to assure dining success
• Prompt residents with step by step, simple cues (verbal or hand over hand)
• Use sensory stimulation (food aromas) to promote appetite
• Provide a pleasant, social environment that promotes positive emotion!
Know the resident’s food preferences and ASK if there is anything he/she would enjoy instead!