Monthly Archives: September 2014

Food for thought. Literally.

I was struck by a recent New York Times article describing how chefs and cookbook authors are now designing dishes for an older clientele—the aging Boomer with a sophisticated palate and no patience for reconstituted mashed potatoes, or any other kind of institutional gruel. For residents in senior communities, assisted-living facilities or plain-jane nursing homes, mealtime often takes on exaggerated…

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