A Recipe for Community

At the beginning of 2026, the United States Department of Agriculture (USDA) inverted the food pyramid. The once bottom-heavy section of carbs and grains (all the yummy stuff) became the teeny tiny tip instead. Protein, dairy, healthy fats, vegetables and fruit now command the widest portion. The pyramid is a consideration for food planning at English Meadows assisted living facility in Blacksburg, but not a mandate. After a life of following rules, seniors have certainly earned the right to indulge a little.

“A lot of the folks here want simple foods, what we call ‘comfort foods’ like spaghetti and meatballs, hot dogs, hamburgers, cornbread, lasagna,” says executive director Paul Englehart. He has worked in the senior living industry for 15 years. Still, indulgence aside, Englehart has many special diets to consider, such as no salt, no high fat or no sugar, so meals are labeled accordingly on the menu: “heart healthy,” “diabetic” or “gluten free.” 

“We get a history from a resident’s physician, which tells us what we need to know about diets,” he explains. “However, they are allowed to have whatever they want, we just make sure they understand the ramifications, and then we exercise moderation.”

The dining room at English Meadows operates like a restaurant with items that are always available plus rotating specials. There is a summer menu, with cooler items like sandwiches and salads, and a winter menu, with cozier choices like chili bowls.

Allen Conner, English Meadows’ restaurant manager, is hoping to diversify to all four seasons soon. Conner came to the retirement community after a stint as operations manager at Virginia Tech’s Owens Dining Hall.

“I want to use my skills for something much more personal. Here, I get to know the residents,  and it’s a loving community,” Conner relates. “It’s nice to be able to change the menus, talk to the residents, be creative. It’s a lot more hands on.”  He plans menus about a month in advance and manages a staff of three cooks and approximately 10 servers.

 

What Residents Think

 

Residents have a refrigerator and a microwave in their rooms, but all the cooking is done for them. There is a hydration station with 24/7 snacks on both floors. And room service! “The most important part is involving the residents as much as possible. We do anything and everything to get them interested in meals,” Conner states.

At regular resident council meetings, Englehart and Conner meet with the people to get feedback on the food. In a casual, roundtable setting, folks are encouraged to share likes and dislikes openly and candidly, what they might want more of, or less. During mealtimes, Conner often wanders around the dining room to chat with folks about their thoughts on the meal in front of them. And they are not shy.

 

Foodie Novelties 

 

In addition to three meals a day there are many planned special food events. Movie nights, ice cream socials, pizza parties, visiting food trucks are all well attended. Every quarter English Meadows hosts family night, welcoming all residents and their families for a meal and fellowship.

Food flash stations are planned a couple times a week, like an omelet bar or taco bar or potato bar. Every Wednesday is waffle Wednesday and every Tuesday and Friday at 3 o’clock is happy hour. Conner serves finger foods during happy hours and uses the opportunity to throw in some food “curve balls,” something a bit different to see what sticks. “One time we made duck wings. I like to try something that might be a conversation piece, get them talking. We have a lot of fun with it.”

He’s considered adding a bagel bar and a coffee bar. Who doesn’t look forward to a something sweet (chocolate!) and caffeinated and topped off with whipped cream?

Perhaps the most special opportunity is the use of family recipes. Conner recently sent a call out for folks to share their mom’s cornbread recipe, or their aunt’s butter beans. They can even help prepare it. Even the community dog, Addie, gets homemade organic doggy treats, made by the residents. Conner is always thinking and cares about the daily food experience.

“I have a purpose when I come here,” Conner observes. “This is a workplace for a lot of us, but this is their home.”

 

 

Text by Nancy S. Moseley
Photos courtesy of English Meadows

 

Nancy S. Moseley is a freelance writer from Blacksburg. When she started talking to the residents during lunch, one of them asked if she was a doctor. She explained that she doesn’t make nearly that much as a writer. This is part of what residents told her during her lunch visit.