Spotlight residents' produce in the meal program

Three acres on our 83-acre campus are set aside for gardening, with a section of raised beds for our resident gardens. We have a system where residents can drop off their products in the kitchen for use on our facilities’ menu. The residents’ names appear on the menu, as in, “The herbs in your risotto are prepared by so-and-so.”

Mary CooleyDirector of Dining ServicesPennswood VillageNewtown, PA