Cooking Up Success - Bob Evans Farms & Boundless

For Developmental Disability Awareness Month Bob Evans Farms partnered with Boundless to help build confidence and connections through cooking recipes with Bob Evans Farms products. Hear how four women we serve through our adult day program Without Walls (WoW) joined four food scientists/chefs from Bob Evans Farms at our SmartHome to cook together. Guests Hope Johnson, supervisor of the WoW program at Boundless, and Cassandra Binkley, senior manager community engagement & philanthropy at Bob Evans Farms, discuss how well the interactions went. Everyone learned something new from each other. Learning life skills is a great way to gain more independence.  

Transcript

Scott Light: 0:03

Okay, folks, we may just make you a little hungry with today's episode to my guest. Do you have a favorite dish or recipe that you cook? Or let's say a friend or family member cooks that just brings the warm fuzzies? Hope, would you start us off?

Hope Johnson: 0:20

I make homemade meatloaf and mashed potatoes.

Scott Light: 0:22

See? That's fantastic. That's real. And you make it?

Hope Johnson: 0:26

Yeah, it's my son's favorite.

Scott Light: 0:28

We're gonna ask her some secret ingredients to that in just a little bit. Cassandra, do you have one?

Cassandra Binkley: 0:35

Macaroni and cheese is probably the best. I get people asking for that.

Scott Light: 0:40

Do you really? And is it like a multiple cheese kind of thing? Or just you sticking with cheddar? Okay, okay, we're going to talk about this. Let me do this. Let me tell our listeners why we are talking food and cooking with a proper welcome here. Welcome everyone to Well being a podcast brought to you by boundless, a nonprofit that provides residential support, autism services, primary health care day programs, counseling, and a whole lot more to children and adults. Our mission is to build a world that realizes the boundless potential of all people. I'm your host, Scott light. So let me properly introduce the voices that you just heard our guest today. Hope Johnson is supervisor to the WoW program here at boundless and Cassandra Brinkley is here as well, Senior Manager of Community Engagement and philanthropy at Bob Evans farms. Welcome to you both. Thank you.

Hope Johnson: 1:39

Thank you.

Scott Light: 1:40

So I've got a quote for you. And then we have to come back to your dishes that you just mentioned, this Mexican chef and author said this, making someone a meal is just about the most personal thing you can do for someone. So I'd love to get both of you to kind of use that quote, as as a springboard to talk about the dishes that that you just mentioned that you make.

Cassandra Binkley: 2:05

So that dish, along with others, is a dish that brings everyone to my table. And they not only come to the table, but they stay. And so that's what I love about that dish and food in general. It's just a way to bring people together and share you know, moments and spend time with him. So it's it's a really feel good food.

Scott Light: 2:29

Now, let me ask you a follow up question about the recipe because listeners are going okay, I want that recipe. Is this something that you you you built off from another recipe? Is this a homemade family recipe? Your mac and cheese? Yeah, so

Cassandra Binkley: 2:42

My mother was an amazing cook. And so she always made a great macaroni and cheese. And I've built off of that. I think and I've also used other recipes, but honestly when I sit down to actually make it. It's a little bit of this and a little bit of that I have I use a recipe as a foundation. And then I kind of go from there, depending on how I feel that day.

Scott Light: 3:06

I love that. I love that. Okay, so Hope let's come back to your meat love.

Hope Johnson: 3:11

So my my family is very diverse and our schedules are all over the place all the time. And my son is 22 years old. So whenever he wants something, you know, if he's going through anything, even if it's just like a mental like he's having a bad day, he'll be like, Hey, I'd really love some of that meatloaf. And it brings everybody to the table. Food is always been my family's motivation. And so to get everybody to come home or to to even just you know, swing through food is definitely how we do it.

Scott Light: 3:45

Doesn't it make you feel good though, that he's got that just I'm sure he has many dishes but that one dish that he says mom that says dish that makes me feel better?

Hope Johnson: 3:53

Yeah. Yeah, I love it. If I noticed he hasn't ate for a few days. I'll just throw meatloaf in and text him and he's home before I am.

Scott Light: 4:03

We are talking about food and cooking today for many reasons because Bob Evans and Boundless had this really awesome partnership that fosters independence for adults with disabilities by teaching them life skills, like yes cooking. Bob Evans food scientists came to our smart home and cooked four different recipes with four women in our adult program here and then each recipe incorporated, a Bob Evans product. Okay, so did I encapsulate that kind of in a decent way? Okay. So I want you to to take it from there and take our listeners to that day. What happened from there? What was that, like?

Hope Johnson: 4:43

I can speak from the Wow, and the ladies who participated. It was it was almost magical. Honestly, it was so nice to watch them interact with these professional chefs. They knew these were the food scientists were, one girl kept saying "my food scientists" . It was very meaningful for the ladies. They made four, like you said four recipes that I personally have taken home and tried three of them. They were very clear, very simple recipes. And I know my ladies enjoyed it. And they still talk about it. They actually when they found out I was coming here today, they decided they were going to make thank you cards for the chef's that I've already given to her so they can get this, it was very impactful for us. And I'd say our team just really loved interacting. And it was a great day. We actually did a dry run a week before just so we got the lay of the land of the kitchen and the smart house. And it was a lot of fun. It was very relaxing, very engaging. And we love that the ladies pick their own. They, they chose the recipes. And so we bought our products for them to use and did a little bit of prep work. But just that was just in the interest of time. And it was so much fun. It was so much fun. Our chefs, our food scientists love interacting and you know, food can be a love language, right? And there's so much that goes into food. And when you're interacting, and you're doing the chopping and the cooking and the stirring in the, you know, and all that there's a lot that goes into that. And it was just it was a lot of fun. I know each one of them really enjoyed the time that they got to spend and it was just a very relaxing day. So a lot of fun.

Scott Light: 6:35

What's it like Cassandra when you hear someone like hope talk about the experience? I'm going to use her word as magical.

Cassandra Binkley: 6:43

Yeah, that was cool.

Scott Light: 6:45

That's really I mean, really, that's a that's a great word.

Cassandra Binkley: 6:48

That was cool. But you know, it also makes sense, because, you know, food can be magical. So food is is a wonderful. Like I said before, food is a great connector. It's something everyone on the planet does. We need food we need everyone eats. And so it's a one common denominator that allows people to connect and breaks down barriers it gets, you can get to know people through sharing a meal and just sitting down and being with one another or even prepping that meal. So I get the magic.

Scott Light: 7:24

Cool. When I'm cooking, and especially if I'm dicing up some herbs and even if I'm you know if I need to just, you know, hammer through something, and you know, gotta get something on the table. I don't want this to sound weird, but I tried to like just put my nose in the herbs and just to take five seconds and smell. You know, just just take that read. Take it in.

Cassandra Binkley: 7:46

It hits all of your senses. Yeah, so right. You know, your sight, sound, smell. Heart. Yeah, sounds but it really does. And so yeah, it just deepens that connection even more. It does. Absolutely.

Scott Light: 8:00

Hope you mentioned these ladies. Let's mention them by name. We've got Heather and Shana and Silvia and Carol. So they were they were the participants. Could you see as the class classes went on? Could you see their confidence built into?

Hope Johnson: 8:17

Very much. So we actually, Silvia is a very outspoken individual. And she had I believe Chef Mike. She did? Yes. And they were a great pair. Great pair, Mike kept saying, Yes, Chef. Yes, Chef. And by the end of it. She said my name is Silvia. So every time he would say yeah, Yes, Chef. She said yes. Chef Silvia. New Title, new title. It was so much fun. Yeah, they definitely by the second by the second finale, they they knew their recipe. And really, you couldn't tell them if they were wrong. Yeah, absolutely. They knew what to do. Yeah. Yeah. The Chef's were basically just there to assist them. Yeah. Wow. Yeah.

Scott Light: 8:59

What do you think they appreciated most about that day?

Hope Johnson: 9:03

Being treated like just a normal person to be treated to be seen. You know, it's not very often that you see. And individuals with a knife, and Sylvie was chopping up all those vegetables like it was nothing. Carol got to flip pancakes by herself. And that was just such a big, you know, a big deal to her. And, I mean, Heather's, she's just had her there. There is no other terminology for her. But for her to have somebody standing there to help her. Do what she wants when she wanted to do it. You could tell that was that was very meaningful for them.

Scott Light: 9:44

Yeah. And you know, when you're told about something like pancakes, and somebody is watching you and helping you and they're saying, You know what, when you start to see those bubbles, that's when you know, it's time to flip. Right and you're learning along the way. Yeah, you'll never forget that. Never

Hope Johnson: 10:00

Shana has a favorite. Anytime we go to Bob Evans Shana gets candied bacon. Every time. Yeah. And so when she found out this is what we were doing that was her first Candy Bacon. And when she walked in and saw that everybody was there with her bacon. She was over the moon.

Scott Light: 10:20

Cassandra, what did the food scientists and chefs enjoy and appreciate most from that day?

Cassandra Binkley: 10:26

I think just the interaction and being able to share their love because he, you know, right there, they're professionals. And so it's nice to just to be able to share and, and extend what they do. And just let other people you know, participate in and learn how to use the products, how to use the food, and then really just, you know, having that interaction with them talking with them. I think they just enjoyed the time that they were able to be with them and get to know them a little bit more, as much as they learned about us and the foods and how to prepare, there was a lot of learning that we took away as well. And that was that was really impactful for us, too.

Scott Light: 11:07

Let's broaden out a little bit from this experience, because March is Developmental Disabilities Awareness Month. Cassandra stick with you here. Why is this relationship with Boundless, so important to Bob Evans? Yeah,

Cassandra Binkley: 11:19

Well, like I was starting to say there, it's really important, we do what we do, because we really want to make food accessible. Food is an important, I mean, we are a food manufacturing company, correct. So, but we want food to be accessible, we want it to make people feel good, we take a lot of pride in providing a product that is desirous of others and is affordable and accessible. And so you know, partnering with So Hope, I'll flip that to you. When you think about impact. And an organization like Boundless just allows us to expand that allows us to give our products a platform allows us to really show the community, which is a really important part of our company philosophy is being involved in the community and being with other people, letting them know that you know, we care, we're more than just we want to sell a product, we really want to be invested in the lives of people that are, you know, our employees, and then our communities as well. So it aligns with in our company, we have five philanthropic pillars. And so Boundless kind of covers quite a few of them, you know, come community health and wellness, education. I mean, we had all the the markers really. And so it was just nice to be able to tie all that in and really be able to say, hey, we're investing and contributing to furthering the knowledge of another organization in there in those people. when you've got a big enough super generous corporate partner, like Bob Evans, when they come here, they share their people, they share their time and their food with boundless. What does that like talk about that impact?

Hope Johnson: 13:12

I personally was impacted. I loved I've worked with these girls for up to three years. And watching their independence has just over time has been amazing to me. We, we incorporate food on the eating side. But we don't really do anything on the cooking side of it. So to see somebody say, hey, we want to partner with you with your group and show your group what they can do and how they how they can become independent in that sense, was amazing to me, and for my manager. And even the staff that brought them that day. She was an all the see that our girls could do something beyond what we knew they could do.

Scott Light: 13:56

And these are, these are life skills, right? These are enriching life skills that last forever. And on that subject of kind of broadening out a little bit, maybe it's time to tell our listeners about the WoW Program and its impact in helping adults achieve a more independent lifestyle.

Hope Johnson: 14:13

So the WoW program is a community based program at boundless. We started at when COVID started because all the day programs were shut down because of COVID. Everyone gets Cabin Fever, plus COVID was new and we didn't you know, we didn't know how long was going to be here. So we became a program where we would go to their to them and pick them up and just take them out into the community. We wanted to integrate them to seeing other people and seeing you know, life is still out here. And it started and I think maybe two participants, and we're up to I think we're in our 70s now. So we're in the ICF and in the community. Amazing. I mean I work hand in hand with every industry Roll every staff, our staff come here every day with a smile on their face and just excited and happy to be to be with us. So it's, I mean, it's a wonderful program I love. I love it. I love everything about it. I've been here three years, I've been at balanced for three years, and I've been at Wow, for three years. So, yeah, we are currently accepting new people or new clients. We have openings there. And we also have openings on the staff side, just in case, you know, we've had a lot of people show interest in becoming a staff because we are, we're a four to one ratio. So you get to learn a lot about your individuals. It's the same individuals every day, you get to see them four days a week, you they become part of you sure, you know. Sure. So we are anticipating to grow bigger and expand. I mean, we didn't think we would be where we are now, three years ago. So we're very excited to keep going.

Scott Light: 15:58

And is that growth just being fueled by the needs? And the wants that are out there?

Hope Johnson: 16:02

Yeah, yeah, I'm there such a want, there's a want to be to be able to go out with friends. You know, there's individuals who just I'm there at home, they don't really have friends, we are adults only. So you know, once you graduate from school, you're sitting at home with your parents or sitting in your group home, you want to interact with other people who aren't your family all the time. And they get that. and word of mouth has been huge for us. One time not to toot my own horn. But I was at a Special Olympics last year, and I was standing there with the parent of one of our individuals. And behind me, I heard another mom say, has anybody heard of the WoW program? Oh, wow. I was like, huh, should I say? And the mom kind of nudged me. And I was like, I just want to hear what people have to say. And it was so uplifting. And she said, Well, does anybody know how we get a hold of the wall program? And I said, Yep, I do. I do. I got this. So yes. Anybody can reach out to Lindsey Qunar. Her l Qunar. At Ion belmas. She's very quick. We just had somebody reached out probably two weeks ago. And she starts next week. So we're very quick to get our clients and get them in their groups. So

Scott Light: 17:20

That's how you get honest feedback, though, when they I mean, that's, that was that was a pretty cool window of feedback you got Yeah.

Hope Johnson: 17:27

And it was wonderful. Because she not like I talked to her still. She's like, Oh, well, if you're if you're there, then we're definitely gonna be there. Yeah, yeah. Yeah. So it was nice.

Scott Light: 17:38

We've been kind of centering. And we've been talking a lot about just programs and this great cooking day that you had here. And but I was thinking about something else, when we're talking about food and dishes and recipes, and the word that came to my mind was passion. And I thought about this way, because when you think about it, people are really passionate about the foods that they like, and the foods that they don't like. And they're passionate about recipes. And when family and friends do come over for meal. And then Cassandra also thought about this, there are so many career paths from food, not just in your organization, but in in just so many areas. So I guess I want to just open it up in that way. What do you think about when you think about just food? And how so many things can kind of spoke from that hub? So to speak?

Cassandra Binkley: 18:34

Yeah. Well, I mean, you know, food starts out usually, if it's a plant based product, it starts out as a seed, and you grow it and you know, so there's lots of processing that happens along the way before that product, that food item gets to the grocery store, and is on the shelf where you and I go and pick it up. And so there's a lot of ways and a lot of career opportunities for that, you know, in the grocery store in a manufacturing setting. You know, on the meat side, there's the animal parts and depending on you know, beef, pork, chicken, whatever, eggs. So there's a lot that goes into that. So in not just our company, but there's food scientists, that's who we had participate here. And then there's quality people because obviously we have to have safety measures. And and you have scientists that figure out and nutritionists that figure out the quantities and the health things that are in the nutritional facts that are in the product. So you understand that allergies. So there is a lot that goes into each product. But then then you have salespeople, salespeople have to get the product. You have the whole supply chain and delivery and truck drivers that get it from point A to point B also in a safe manner, particularly for our food, which is a refrigerated foods so it can't sit on the truck. There are specialized equipment that has to take to deliver it. And there's a whole lot that goes that is involved in that and figuring out, you know, the best route to get from one place to the other. So the transportation pieces is a big one. And then there's marketing. How do we market it? Who do we market to? Who's the customer? That's a big piece, that's a big area. There's the communications piece. There, there's a lot, there's a lot that goes into that. And then, you know, who do you want to partner with? Do you want your food? And you know, one type of store? Or do you want it in a different type of store or at a restaurant or, you know, whatever the case may be. So there's a lot of different avenues that you can go in what food there's even from the government side, there's the USDA, and FDA that, of course, again, has some regulations, making sure that we're safe, and then the safety pieces. And then from a donation side or food equity side, there's organizations like Feeding America and food pantries and your local food banks, and that, that are recipients that help get the food out to those that needed to so

Scott Light: 21:06

It's amazing. I mean, there's just so much out there, I was thinking of as you were talking, I was thinking of, you know, you've got you probably have engineers that are working inside your processing places that are looking at to make sure processes are not only, you know, correct, but efficient.

Cassandra Binkley: 21:21

Right? Well, and the equipment, yeah, that takes to produce that. And then we work with suppliers as well, because our products are generally in plastic containers with a plastic seal on that. So that requires equipment. And so you're right, we have engineers, we have sanitation, people, things have to be cleaned in between shifts. So there's, there's a whole team that makes sure when you receive your product, you know, at the grocery store, and you get it at home that it is 100% clean, it is safe. And it is of course delicious. Ready to eat.

Scott Light: 21:57

I'm thinking about this Bob Evans mashed potatoes right now. I know what is it for you? I think food and passion What do you think when it comes to when it comes to

Hope Johnson: 22:07

This, um, I've said it multiple times, but family, it doesn't matter when I'm eating what I'm eating. I'm always unless I'm eating alone, I will always find somebody who enjoys what I'm eating.

Scott Light: 22:21

So as we start to wrap up our conversation here, I want to kind of flip that first question that I brought your way if you would now share with our listeners a dish or recipe that you want to try to cook or master this year. Cassandra.

Cassandra Binkley: 22:41

I really like experimenting. And one thing that my family will tell you is I'm pretty famous for making something that I've never made and serving it to like 20 people that can be risky, and they're always like, wow, that's brave. And and usually I haven't had too many, too many. Any issues. So I like things. I like new things and trying new, experimenting new things. So I think it just kind of depends, you know on what it is.

Scott Light: 23:10

Okay. Hope Do you have something in mind for this year?

Hope Johnson: 23:13

Well, thanks to the Bob ovens recipes that we've done, they had a skillet that was just that Silvia did, and it was a breakfast skillet. And both days I probably my I've ate my fair share. It's fair to say it was so good. And I when the recipe got posted last week on our Facebook page, I say I saved it I said okay, I'm gonna learn how to make it like they made it that's my goal is to make that recipe

Scott Light: 23:47

And help us kind of visualize it for us here was it like you know, potatoes bacon and ham or was it potatoes and sausage and vegetables galore? I believe eggs.

Cassandra Binkley: 24:01

Yeah, it's a breakfast one. Yeah, it had and you could customize that. Yeah, recipe put whatever you want in there. I will say one of my favorite ones that we have is it's a sausage, kale, potato soup. And it is super simple. And it is so filling and wonderful.

Scott Light: 24:20

We told you from the outset here. We're gonna make you hungry with this episode and hopefully we were we were successful. Thanks to you both for joining us. Hope, great to have you back here, coming up a podcast veteran here for sure. So again, great to have you here and to our listeners thank you as well we can't do this without you our listeners and don't forget you can be part of future episodes as well. You can always email us your questions or comments at podcast at Iamboundless.org. This is the wellbeing podcast brought to you by Boundless