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Residents and staff and Board make up the Wake Robin Community. We had four staff & family and 21 resident volunteers this year. Year-round it's not uncommon to see residents along Bostwick Road, picking up bottles, cans and trash. In preparation for Green Up Day, the resident organizer had to urge people to stop cleaning up 2 weeks in advance, so there would be something to do on Green Up Day! Bostwick/Greenbush Road is the regular Green Up Day assignment—it usually takes under an hour to go from Rt 7 to Charlotte line.
It was great participating in this together. Wake Robin, celebrating its 20th Anniversary feels very strongly about giving back to the community—we were all glad to help. This year, in addition to Bostwick/Greenbush Road to the Charlotte line, Wake Robin took on Spear St. North from Irish Hill Rd to the stop sign at Webster Rd. Residents liked branching out a bit to Spear Street, which had more trash to pick up! We filled 29 bags with trash this year. For more info
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Residents at Wake Robin sat down to a beautiful dinner of delightfully prepared foods inspired by the holiday – “heart healthy.” Director of Dining Services, Kathleen King, and her talented chefs, have taken the opportunity to showcase their culinary skills as well as a philosophy of healthful dining which has been a part of Wake Robin’s resident experience for as long as King has been here. On the menu was Black Angus Steak with Avocado, Pan Seared Salmon Filet, and Roasted Parsnip Risotto. And if that isn’t enough to make you love the day, the dessert was a special creation back for an encore appearance. Chocolate Dream Cups with Strawberries. Yummmm
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Some say the best thing about Thanksgiving is the togetherness with friends and family. We agree! Especially when it's accompanied by 500lbs of turkey, 85lbs of potatoes, and thirty pounds of cranberry sauce. This is what the chefs at Wake Robin worked hard to deliver to the 300+ residents and family members who joined them here for dinner. As part of a recent initiative, "Health food in health care" Wake Robin has pledged to purchase food locally from sustainable growers and producers. In keeping with our long standing commitment to the environment much of the Thanksgiving dinner that was served in the main dining room at Wake Robin came from local sources, avoiding the environmental expense of travelling from afar. In addition to the "green" benefits of such a meal, the traditional dinner was served with the care and expertise of our excellent dining staff, ensuring that residents and their families enjoyed their special time together.
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Even though the temperature was a chilly 57 degrees, it was a flaming hot day at Fletcher Allen Health Care in Burlington on Wednesday, October 24. Chefs from Fletcher Allen, Central Vermont Medical Center and Wake Robin, competed in the first annual “Seafood Throwdown” sponsored by the Northwest Atlantic Marine Alliance. The chefs came prepared to clean and prepare a mystery fish, and serve it to the judges, who would then declare the winner. There was fierce competition but in the end Wake Robin chefs Pasquale Amedore and John Gallaher presented a gorgeous plate to the judges. Poached Cod with spinach, tarragon, grape tomatoes and roasted potatoes.
The purpose of the event was to raise awareness about a new venture called Healthy Food in Health Care. HFHC is part of a larger initiative that is being adopted by health care organizations worldwide, called Health Care Without Harm. The focus of HCWH is on providing environmentally sustainable health care, including healthier, local foods, best practices for safe cleaning, and medical waste disposal, and using cleaner technologies. http://www.noharm.org/
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Community Life 
