San Francisco Community Launches Unique Culinary Project
The San Francisco Campus for Jewish Living (SFCJL) is embarking on an innovative project designed to engage memory care residents through a special culinary initiative. This new venture, in partnership with the Atlantic Fellows for Equity and Brain Health (AFEBH), aims to use food and personal family recipes to stimulate memories and foster social connections.
Partnership Overview
SFCJL has teamed up with AFEBH for a unique event later this month. During this one-time dinner party, AFEBH fellows Jake Broder and Zach Bandler will join five memory care residents and their families to prepare and share dishes from their past.
Angela Ingel, Director of Marketing at SFCJL, explained that the collaboration is intended to help SFCJL’s culinary team work closely with residents to “unlock meaningful memories.” The focus of the event will be on food and social interaction, with residents participating in creating a five-course meal based on their own recipes.
Preparation and Impact
Over the next two weeks, SFCJL staff will work with selected memory care residents in test kitchens to prepare for the event. The goal is for residents to contribute to the meal preparation, using their personal recipes to craft a special dining experience.
Ingel highlighted the significance of this approach: “Our senses of taste and smell have a remarkable ability to awaken powerful memories, often bringing forgotten experiences to the surface. This event will involve residents in discussions about their favorite foods, flavors, and cuisines.”
Involvement and Future Plans
The idea for this project originated from an article in The New Yorker, which led a staff member at SFCJL to learn about the fellowship. Broder has since spent two weeks at SFCJL, enhancing the community’s culinary program and helping to organize this special event.
Ingel noted the broader implications of such initiatives: “Senior living providers need to continue improving staff training and hiring practices while exploring technological advancements to support older adults.”
SFCJL is already using virtual reality in its memory care units to offer immersive experiences, a practice that has become more common in memory care facilities to enrich programming.
Looking Ahead
Ingel also pointed out the ongoing evolution in memory care culinary programs. These programs are increasingly focusing on personalization, engagement, and education to improve the quality of life for individuals with dementia.
She added, “There’s potential to gain additional insights from this experience that could influence future initiatives. Depending on the level of engagement and benefit for residents, we might involve them more in creating future dishes or menus. While the long-term impact remains to be seen, this project represents a truly innovative approach to memory care.”
This unique culinary event at SFCJL exemplifies how personalized and engaging activities can enhance the lives of those living with dementia, combining tradition and innovation to create meaningful experiences.