March 18, 2024 • 25 mins
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.
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Episode Transcript
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Scott Light (00:03):
Okay, folks, we may just make you a little hungry
with today's episode to myguest. Do you have a favorite
dish or recipe that you cook? Orlet's say a friend or family
member cooks that just bringsthe warm fuzzies? Hope, would
you start us off?
Hope Johnson (00:20):
I make homemade meatloaf and mashed potatoes.
Scott Light (00:22):
See? That's fantastic. That's real. And you
make it?
Hope Johnson (00:26):
Yeah, it's my son's favorite.
Scott Light (00:28):
We're gonna ask her some secret ingredients to that
in just a little bit. Cassandra,do you have one?
Cassandra Binkley (00:35):
Macaroni and cheese is probably the best. I
get people asking for that.
Scott Light (00:40):
Do you really? And is it like a multiple cheese
kind of thing? Or just yousticking with cheddar?
Okay, okay, we're going to talkabout this. Let me do this. Let
me tell our listeners why we aretalking food and cooking with a
(01:01):
proper welcome here. Welcomeeveryone to Well being a podcast
brought to you by boundless, anonprofit that provides
residential support, autismservices, primary health care
day programs, counseling, and awhole lot more to children and
adults. Our mission is to builda world that realizes the
boundless potential of allpeople. I'm your host, Scott
(01:21):
light. So let me properlyintroduce the voices that you
just heard our guest today. HopeJohnson is supervisor to the WoW
program here at boundless andCassandra Brinkley is here as
well, Senior Manager ofCommunity Engagement and
philanthropy at Bob Evans farms.
Welcome to you both. Thank you.
Hope Johnson (01:39):
Thank you.
Scott Light (01:40):
So I've got a quote for you. And then we have to
come back to your dishes thatyou just mentioned, this Mexican
chef and author said this,making someone a meal is just
about the most personal thingyou can do for someone. So I'd
love to get both of you to kindof use that quote, as as a
springboard to talk about thedishes that that you just
(02:03):
mentioned that you make.
Cassandra Binkley (02:05):
So that dish, along with others, is a dish
that brings everyone to mytable. And they not only come to
the table, but they stay. And sothat's what I love about that
dish and food in general. It'sjust a way to bring people
together and share you know,moments and spend time with him.
(02:25):
So it's it's a really feel goodfood.
Scott Light (02:29):
Now, let me ask you a follow up question about the
recipe because listeners aregoing okay, I want that recipe.
Is this something that you youyou built off from another
recipe? Is this a homemadefamily recipe? Your mac and
cheese? Yeah, so
Cassandra Binkley (02:42):
My mother was an amazing cook. And so she
always made a great macaroni andcheese. And I've built off of
that. I think and I've also usedother recipes, but honestly when
I sit down to actually make it.
It's a little bit of this and alittle bit of that I have I use
a recipe as a foundation. Andthen I kind of go from there,
(03:03):
depending on how I feel thatday.
Scott Light (03:06):
I love that. I love that. Okay, so Hope let's come
back to your meat love.
Hope Johnson (03:11):
So my my family is very diverse and our schedules
are all over the place all thetime. And my son is 22 years
old. So whenever he wantssomething, you know, if he's
going through anything, even ifit's just like a mental like
he's having a bad day, he'll belike, Hey, I'd really love some
of that meatloaf. And it bringseverybody to the table. Food is
(03:33):
always been my family'smotivation. And so to get
everybody to come home or to toeven just you know, swing
through food is definitely howwe do it.
Scott Light (03:45):
Doesn't it make you feel good though, that he's got
that just I'm sure he has manydishes but that one dish that he
says mom that says dish thatmakes me feel better?
Hope Johnson (03:53):
Yeah. Yeah, I love it. If I noticed he hasn't ate
for a few days. I'll just throwmeatloaf in and text him and
he's home before I am.
Scott Light (04:03):
We are talking about food and cooking today for
many reasons because Bob Evansand Boundless had this really
awesome partnership that fostersindependence for adults with
disabilities by teaching themlife skills, like yes cooking.
Bob Evans food scientists cameto our smart home and cooked
four different recipes with fourwomen in our adult program here
(04:27):
and then each recipeincorporated, a Bob Evans
product. Okay, so did Iencapsulate that kind of in a
decent way? Okay. So I want youto to take it from there and
take our listeners to that day.
What happened from there? Whatwas that, like?
Hope Johnson (04:43):
I can speak from the Wow, and the ladies who
participated. It was it wasalmost magical. Honestly, it was
so nice to watch them interactwith these professional chefs.
They knew these were the foodscientists were, one girl kept
saying "my food scientists" . Itwas very meaningful for the
(05:04):
ladies. They made four, like yousaid four recipes that I
personally have taken home andtried three of them.
They were very clear, verysimple recipes. And I know my
ladies enjoyed it. And theystill talk about it. They
actually when they found out Iwas coming here today, they
decided they were going to makethank you cards for the chef's
(05:26):
that I've already given to herso they can get this, it was
very impactful for us.
And I'd say our team just reallyloved interacting. And it was a
great day. We actually did a dryrun a week before just so we got
the lay of the land of thekitchen and the smart house. And
it was a lot of fun. It was veryrelaxing, very engaging. And we
(05:49):
love that the ladies pick theirown. They, they chose the
recipes. And so we bought ourproducts for them to use and did
a little bit of prep work. Butjust that was just in the
interest of time. And it was somuch fun. It was so much fun.
Our chefs, our food scientistslove interacting and you know,
(06:12):
food can be a love language,right? And there's so much that
goes into food. And when you'reinteracting, and you're doing
the chopping and the cooking andthe stirring in the, you know,
and all that there's a lot thatgoes into that. And it was just
it was a lot of fun. I know eachone of them really enjoyed the
time that they got to spend andit was just a very relaxing day.
(06:34):
So a lot of fun.
Scott Light (06:35):
What's it like Cassandra when you hear someone
like hope talk about theexperience? I'm going to use her
word as magical.
Cassandra Binkley (06:43):
Yeah, that was cool.
Scott Light (06:45):
That's really I mean, really, that's a that's a
great word.
Cassandra Binkley (06:48):
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 saidbefore, food is a great
connector. It's somethingeveryone on the planet does. We
need food we need everyone eats.
And so it's a one commondenominator that allows people
to connect and breaks downbarriers it gets, you can get to
(07:12):
know people through sharing ameal and just sitting down and
being with one another or evenprepping that meal. So I get the
magic.
Scott Light (07:24):
Cool. When I'm cooking, and especially if I'm
dicing up some herbs and even ifI'm you know if I need to just,
you know, hammer throughsomething, and you know, gotta
get something on the table. Idon't want this to sound weird,
but I tried to like just put mynose in the herbs and just to
take five seconds and smell. Youknow, just just take that read.
(07:45):
Take it in.
Cassandra Binkley (07:46):
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, itjust deepens that connection
even more. It does. Absolutely.
Scott Light (08:00):
Hope you mentioned these ladies. Let's mention them
by name. We've got Heather andShana and Silvia and Carol. So
they were they were theparticipants. Could you see as
the class classes went on? Couldyou see their confidence built
into?
Hope Johnson (08:17):
Very much. So we actually, Silvia is a very
outspoken individual. And shehad I believe Chef Mike. She
did? Yes. And they were a greatpair. Great pair, Mike kept
saying, Yes, Chef. Yes, Chef.
And by the end of it. She saidmy name is Silvia. So every time
he would say yeah, Yes, Chef.
She said yes. Chef Silvia. NewTitle, new title. It was so much
(08:40):
fun. Yeah, they definitely bythe second by the second finale,
they they knew their recipe. Andreally, you couldn't tell them
if they were wrong. Yeah,absolutely. They knew what to
do. Yeah. Yeah. The Chef's werebasically just there to assist
them. Yeah. Wow. Yeah.
Scott Light (08:59):
What do you think they appreciated most about that
day?
Hope Johnson (09:03):
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 aknife, and Sylvie was chopping
up all those vegetables like itwas nothing. Carol got to flip
pancakes by herself. And thatwas just such a big, you know, a
(09:27):
big deal to her. And, I mean,Heather's, she's just had her
there. There is no otherterminology for her. But for her
to have somebody standing thereto help her. Do what she wants
when she wanted to do it. Youcould tell that was that was
very meaningful for them.
Scott Light (09:44):
Yeah. And you know, when you're told about something
like pancakes, and somebody iswatching 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 whenshe found out this is what we
were doing that was her firstCandy Bacon. And when she walked
in and saw that everybody wasthere with her bacon. She was
over the moon.
Scott Light (10:20):
Cassandra, what did the food scientists and chefs
enjoy and appreciate most fromthat 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 niceto just to be able to share and,
and extend what they do. Andjust let other people you know,
participate in and learn how touse the products, how to use the
(10:47):
food, and then really just, youknow, having that interaction
with them talking with them. Ithink they just enjoyed the time
that they were able to be withthem and get to know them a
little bit more, as much as theylearned about us and the foods
and how to prepare, there was alot of learning that we took
away as well. And that was thatwas really impactful for us,
too.
Scott Light (11:07):
Let's broaden out a little bit from this experience,
because March is DevelopmentalDisabilities Awareness Month.
Cassandra stick with you here.
Why is this relationship withBoundless, 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 wedo, because we really want to
make food accessible. Food is animportant, I mean, we are a food
manufacturing company, correct.
So, but we want food to beaccessible, we want it to make
people feel good, we take a lotof pride in providing a product
(11:40):
that is desirous of others andis affordable and accessible.
And so you know, partnering withSo Hope, I'll flip that to you.
When you think about impact. Andan organization like Boundless
just allows us to expand thatallows us to give our products a
platform allows us to reallyshow the community, which is a
really important part of ourcompany philosophy is being
(12:03):
involved in the community andbeing with other people, letting
them know that you know, wecare, we're more than just we
want to sell a product, wereally want to be invested in
the lives of people that are,you know, our employees, and
then our communities as well. Soit aligns with in our company,
(12:24):
we have five philanthropicpillars. 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 niceto be able to tie all that in
and really be able to say, hey,we're investing and contributing
(12:47):
to furthering the knowledge ofanother organization in there in
those people.
when you've got a big enoughsuper generous corporate
partner, like Bob Evans, whenthey come here, they share their
people, they share their timeand their food with boundless.
(13:10):
What does that like talk aboutthat impact?
Hope Johnson (13:12):
I personally was impacted. I loved I've worked
with these girls for up to threeyears. And watching their
independence has just over timehas been amazing to me. We, we
incorporate food on the eatingside. But we don't really do
anything on the cooking side ofit. So to see somebody say, hey,
(13:33):
we want to partner with you withyour group and show your group
what they can do and how theyhow they can become independent
in that sense, was amazing tome, and for my manager. And even
the staff that brought them thatday. She was an all the see that
our girls could do somethingbeyond what we knew they could
(13:55):
do.
Scott Light (13:56):
And these are, these are life skills, right?
These are enriching life skillsthat last forever. And on that
subject of kind of broadeningout a little bit, maybe it's
time to tell our listeners aboutthe WoW Program and its impact
in helping adults achieve a moreindependent lifestyle.
Hope Johnson (14:13):
So the WoW program is a community based program at
boundless. We started at whenCOVID started because all the
day programs were shut downbecause of COVID. Everyone gets
Cabin Fever, plus COVID was newand we didn't you know, we
didn't know how long was goingto be here. So we became a
program where we would go totheir to them and pick them up
(14:34):
and just take them out into thecommunity. We wanted to
integrate them to seeing otherpeople and seeing you know, life
is still out here. And itstarted and I think maybe two
participants, and we're up to Ithink we're in our 70s now. So
we're in the ICF and in thecommunity. Amazing. I mean I
(14:58):
work hand in hand with everyindustry Roll every staff, our
staff come here every day with asmile on their face and just
excited and happy to be to bewith us. So it's, I mean, it's a
wonderful program I love. I loveit. I love everything about it.
I've been here three years, I'vebeen at balanced for three
years, and I've been at Wow, forthree years. So, yeah, we are
(15:19):
currently accepting new peopleor new clients. We have openings
there. And we also have openingson the staff side, just in case,
you know, we've had a lot ofpeople show interest in becoming
a staff because we are, we're afour to one ratio. So you get to
learn a lot about yourindividuals. It's the same
individuals every day, you getto see them four days a week,
(15:41):
you they become part of yousure, you know. Sure. So we are
anticipating to grow bigger andexpand. 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 outthere?
Hope Johnson (16:02):
Yeah, yeah, I'm there such a want, there's a
want to be to be able to go outwith friends. You know, there's
individuals who just I'm thereat home, they don't really have
friends, we are adults only. Soyou know, once you graduate from
school, you're sitting at homewith your parents or sitting in
your group home, you want tointeract with other people who
(16:23):
aren't your family all the time.
And they get that. and word ofmouth has been huge for us. One
time not to toot my own horn.
But I was at a Special Olympicslast year, and I was standing
there with the parent of one ofour individuals. And behind me,
I heard another mom say, hasanybody heard of the WoW
(16:43):
program? Oh, wow. I was like,huh, should I say?
And the mom kind of nudged me.
And I was like, I just want tohear what people have to say.
And it was so uplifting. And shesaid, Well, does anybody know
how we get a hold of the wallprogram? And I said, Yep, I do.
I do. I got this. So yes.
Anybody can reach out to LindseyQunar. Her l Qunar. At Ion
(17:07):
belmas. She's very quick. Wejust had somebody reached out
probably two weeks ago. And shestarts next week. So we're very
quick to get our clients and getthem in their groups. So
Scott Light (17:20):
That's how you get honest feedback, though, when
they I mean, that's, that wasthat 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'slike, Oh, well, if you're if
you're there, then we'redefinitely 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 justprograms and this great cooking
day that you had here. And but Iwas thinking about something
else, when we're talking aboutfood and dishes and recipes, and
the word that came to my mindwas passion. And I thought about
this way, because when you thinkabout it, people are really
(17:59):
passionate about the foods thatthey like, and the foods that
they don't like. And they'repassionate about recipes. And
when family and friends do comeover for meal. And then
Cassandra also thought aboutthis, there are so many career
paths from food, not just inyour organization, but in in
(18:21):
just so many areas. So I guess Iwant to just open it up in that
way. What do you think aboutwhen you think about just food?
And how so many things can kindof 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 basedproduct, it starts out as a
seed, and you grow it and youknow, so there's lots of
processing that happens alongthe way before that product,
that food item gets to thegrocery store, and is on the
shelf where you and I go andpick it up. And so there's a lot
(18:54):
of ways and a lot of careeropportunities for that, you
know, in the grocery store in amanufacturing setting. You know,
on the meat side, there's theanimal parts and depending on
you know, beef, pork, chicken,whatever, eggs. So there's a lot
that goes into that. So in notjust our company, but there's
(19:15):
food scientists, that's who wehad participate here. And then
there's quality people becauseobviously we have to have safety
measures. And and you havescientists that figure out and
nutritionists that figure outthe quantities and the health
things that are in thenutritional facts that are in
the product. So you understandthat allergies. So there is a
(19:37):
lot that goes into each product.
But then then you havesalespeople, salespeople have to
get the product. You have thewhole supply chain and delivery
and truck drivers that get itfrom point A to point B also in
a safe manner, particularly forour food, which is a
refrigerated foods so it can'tsit on the truck. There are
specialized equipment that hasto take to deliver it. And
(19:58):
there's a whole lot that goesthat is involved in that and
figuring out, you know, the bestroute to get from one place to
the other. So the transportationpieces is a big one. And then
there's marketing. How do wemarket it? Who do we market to?
Who's the customer? That's a bigpiece, that's a big area.
There's the communicationspiece. There, there's a lot,
there's a lot that goes intothat. And then, you know, who do
(20:22):
you want to partner with? Do youwant your food? And you know,
one type of store? Or do youwant it in a different type of
store or at a restaurant or, youknow, whatever the case may be.
So there's a lot of differentavenues that you can go in what
food there's even from thegovernment side, there's the
USDA, and FDA that, of course,again, has some regulations,
(20:43):
making sure that we're safe, andthen the safety pieces. And then
from a donation side or foodequity side, there's
organizations like FeedingAmerica and food pantries and
your local food banks, and that,that are recipients that help
get the food out to those thatneeded to so
Scott Light (21:06):
It's amazing. I mean, there's just so much out
there, I was thinking of as youwere talking, I was thinking of,
you know, you've got youprobably have engineers that are
working inside your processingplaces that are looking at to
make sure processes are notonly, you know, correct, but
efficient.
Cassandra Binkley (21:21):
Right? Well, and the equipment, yeah, that
takes to produce that. And thenwe work with suppliers as well,
because our products aregenerally in plastic containers
with a plastic seal on that. Sothat requires equipment. And so
you're right, we have engineers,we have sanitation, people,
things have to be cleaned inbetween shifts. So there's,
(21:43):
there's a whole team that makessure when you receive your
product, you know, at thegrocery store, and you get it at
home that it is 100% clean, itis 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 foryou? I think food and passion
What do you think when it comesto when it comes to
Hope Johnson (22:07):
This, um, I've said it multiple times, but
family, it doesn't matter whenI'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 firstquestion that I brought your way
if you would now share with ourlisteners a dish or recipe that
you want to try to cook ormaster this year. Cassandra.
Cassandra Binkley (22:41):
I really like experimenting. And one thing
that my family will tell you isI'm pretty famous for making
something that I've never madeand serving it to like 20 people
that can be risky, and they'realways like, wow, that's brave.
And and usually I haven't hadtoo many, too many. Any issues.
So I like things. I like newthings and trying new,
(23:04):
experimenting new things. So Ithink 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 thatwas just that Silvia did, and it
was a breakfast skillet. Andboth days I probably my I've ate
my fair share. It's fair to sayit was so good. And I when the
(23:35):
recipe got posted last week onour Facebook page, I say I saved
it I said okay, I'm gonna learnhow to make it like they made it
that's my goal is to make thatrecipe
Scott Light (23:47):
And help us kind of visualize it for us here was it
like you know, potatoes baconand ham or was it potatoes and
sausage and vegetables galore? Ibelieve 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 myfavorite ones that we have is
it's a sausage, kale, potatosoup. And it is super simple.
And it is so filling andwonderful.
Scott Light (24:20):
We told you from the outset here. We're gonna
make you hungry with thisepisode and hopefully we were we
were successful. Thanks to youboth for joining us. Hope, great
to have you back here, coming upa podcast veteran here for sure.
So again, great to have you hereand to our listeners thank you
as well we can't do this withoutyou our listeners and don't
(24:40):
forget you can be part of futureepisodes as well. You can always
email us your questions orcomments at podcast at
Iamboundless.org. This is thewellbeing podcast brought to you
by Boundless
Okay, folks, we may just make you a little hungry
with today's episode to myguest. Do you have a favorite
dish or recipe that you cook? Orlet's say a friend or family
member cooks that just bringsthe warm fuzzies? Hope, would
you start us off?
Hope Johnson (00:20):
I make homemade meatloaf and mashed potatoes.
Scott Light (00:22):
See? That's fantastic. That's real. And you
make it?
Hope Johnson (00:26):
Yeah, it's my son's favorite.
Scott Light (00:28):
We're gonna ask her some secret ingredients to that
in just a little bit. Cassandra,do you have one?
Cassandra Binkley (00:35):
Macaroni and cheese is probably the best. I
get people asking for that.
Scott Light (00:40):
Do you really? And is it like a multiple cheese
kind of thing? Or just yousticking with cheddar?
Okay, okay, we're going to talkabout this. Let me do this. Let
me tell our listeners why we aretalking food and cooking with a
(01:01):
proper welcome here. Welcomeeveryone to Well being a podcast
brought to you by boundless, anonprofit that provides
residential support, autismservices, primary health care
day programs, counseling, and awhole lot more to children and
adults. Our mission is to builda world that realizes the
boundless potential of allpeople. I'm your host, Scott
(01:21):
light. So let me properlyintroduce the voices that you
just heard our guest today. HopeJohnson is supervisor to the WoW
program here at boundless andCassandra Brinkley is here as
well, Senior Manager ofCommunity Engagement and
philanthropy at Bob Evans farms.
Welcome to you both. Thank you.
Hope Johnson (01:39):
Thank you.
Scott Light (01:40):
So I've got a quote for you. And then we have to
come back to your dishes thatyou just mentioned, this Mexican
chef and author said this,making someone a meal is just
about the most personal thingyou can do for someone. So I'd
love to get both of you to kindof use that quote, as as a
springboard to talk about thedishes that that you just
(02:03):
mentioned that you make.
Cassandra Binkley (02:05):
So that dish, along with others, is a dish
that brings everyone to mytable. And they not only come to
the table, but they stay. And sothat's what I love about that
dish and food in general. It'sjust a way to bring people
together and share you know,moments and spend time with him.
(02:25):
So it's it's a really feel goodfood.
Scott Light (02:29):
Now, let me ask you a follow up question about the
recipe because listeners aregoing okay, I want that recipe.
Is this something that you youyou built off from another
recipe? Is this a homemadefamily recipe? Your mac and
cheese? Yeah, so
Cassandra Binkley (02:42):
My mother was an amazing cook. And so she
always made a great macaroni andcheese. And I've built off of
that. I think and I've also usedother recipes, but honestly when
I sit down to actually make it.
It's a little bit of this and alittle bit of that I have I use
a recipe as a foundation. Andthen I kind of go from there,
(03:03):
depending on how I feel thatday.
Scott Light (03:06):
I love that. I love that. Okay, so Hope let's come
back to your meat love.
Hope Johnson (03:11):
So my my family is very diverse and our schedules
are all over the place all thetime. And my son is 22 years
old. So whenever he wantssomething, you know, if he's
going through anything, even ifit's just like a mental like
he's having a bad day, he'll belike, Hey, I'd really love some
of that meatloaf. And it bringseverybody to the table. Food is
(03:33):
always been my family'smotivation. And so to get
everybody to come home or to toeven just you know, swing
through food is definitely howwe do it.
Scott Light (03:45):
Doesn't it make you feel good though, that he's got
that just I'm sure he has manydishes but that one dish that he
says mom that says dish thatmakes me feel better?
Hope Johnson (03:53):
Yeah. Yeah, I love it. If I noticed he hasn't ate
for a few days. I'll just throwmeatloaf in and text him and
he's home before I am.
Scott Light (04:03):
We are talking about food and cooking today for
many reasons because Bob Evansand Boundless had this really
awesome partnership that fostersindependence for adults with
disabilities by teaching themlife skills, like yes cooking.
Bob Evans food scientists cameto our smart home and cooked
four different recipes with fourwomen in our adult program here
(04:27):
and then each recipeincorporated, a Bob Evans
product. Okay, so did Iencapsulate that kind of in a
decent way? Okay. So I want youto to take it from there and
take our listeners to that day.
What happened from there? Whatwas that, like?
Hope Johnson (04:43):
I can speak from the Wow, and the ladies who
participated. It was it wasalmost magical. Honestly, it was
so nice to watch them interactwith these professional chefs.
They knew these were the foodscientists were, one girl kept
saying "my food scientists" . Itwas very meaningful for the
(05:04):
ladies. They made four, like yousaid four recipes that I
personally have taken home andtried three of them.
They were very clear, verysimple recipes. And I know my
ladies enjoyed it. And theystill talk about it. They
actually when they found out Iwas coming here today, they
decided they were going to makethank you cards for the chef's
(05:26):
that I've already given to herso they can get this, it was
very impactful for us.
And I'd say our team just reallyloved interacting. And it was a
great day. We actually did a dryrun a week before just so we got
the lay of the land of thekitchen and the smart house. And
it was a lot of fun. It was veryrelaxing, very engaging. And we
(05:49):
love that the ladies pick theirown. They, they chose the
recipes. And so we bought ourproducts for them to use and did
a little bit of prep work. Butjust that was just in the
interest of time. And it was somuch fun. It was so much fun.
Our chefs, our food scientistslove interacting and you know,
(06:12):
food can be a love language,right? And there's so much that
goes into food. And when you'reinteracting, and you're doing
the chopping and the cooking andthe stirring in the, you know,
and all that there's a lot thatgoes into that. And it was just
it was a lot of fun. I know eachone of them really enjoyed the
time that they got to spend andit was just a very relaxing day.
(06:34):
So a lot of fun.
Scott Light (06:35):
What's it like Cassandra when you hear someone
like hope talk about theexperience? I'm going to use her
word as magical.
Cassandra Binkley (06:43):
Yeah, that was cool.
Scott Light (06:45):
That's really I mean, really, that's a that's a
great word.
Cassandra Binkley (06:48):
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 saidbefore, food is a great
connector. It's somethingeveryone on the planet does. We
need food we need everyone eats.
And so it's a one commondenominator that allows people
to connect and breaks downbarriers it gets, you can get to
(07:12):
know people through sharing ameal and just sitting down and
being with one another or evenprepping that meal. So I get the
magic.
Scott Light (07:24):
Cool. When I'm cooking, and especially if I'm
dicing up some herbs and even ifI'm you know if I need to just,
you know, hammer throughsomething, and you know, gotta
get something on the table. Idon't want this to sound weird,
but I tried to like just put mynose in the herbs and just to
take five seconds and smell. Youknow, just just take that read.
(07:45):
Take it in.
Cassandra Binkley (07:46):
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, itjust deepens that connection
even more. It does. Absolutely.
Scott Light (08:00):
Hope you mentioned these ladies. Let's mention them
by name. We've got Heather andShana and Silvia and Carol. So
they were they were theparticipants. Could you see as
the class classes went on? Couldyou see their confidence built
into?
Hope Johnson (08:17):
Very much. So we actually, Silvia is a very
outspoken individual. And shehad I believe Chef Mike. She
did? Yes. And they were a greatpair. Great pair, Mike kept
saying, Yes, Chef. Yes, Chef.
And by the end of it. She saidmy name is Silvia. So every time
he would say yeah, Yes, Chef.
She said yes. Chef Silvia. NewTitle, new title. It was so much
(08:40):
fun. Yeah, they definitely bythe second by the second finale,
they they knew their recipe. Andreally, you couldn't tell them
if they were wrong. Yeah,absolutely. They knew what to
do. Yeah. Yeah. The Chef's werebasically just there to assist
them. Yeah. Wow. Yeah.
Scott Light (08:59):
What do you think they appreciated most about that
day?
Hope Johnson (09:03):
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 aknife, and Sylvie was chopping
up all those vegetables like itwas nothing. Carol got to flip
pancakes by herself. And thatwas just such a big, you know, a
(09:27):
big deal to her. And, I mean,Heather's, she's just had her
there. There is no otherterminology for her. But for her
to have somebody standing thereto help her. Do what she wants
when she wanted to do it. Youcould tell that was that was
very meaningful for them.
Scott Light (09:44):
Yeah. And you know, when you're told about something
like pancakes, and somebody iswatching 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 whenshe found out this is what we
were doing that was her firstCandy Bacon. And when she walked
in and saw that everybody wasthere with her bacon. She was
over the moon.
Scott Light (10:20):
Cassandra, what did the food scientists and chefs
enjoy and appreciate most fromthat 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 niceto just to be able to share and,
and extend what they do. Andjust let other people you know,
participate in and learn how touse the products, how to use the
(10:47):
food, and then really just, youknow, having that interaction
with them talking with them. Ithink they just enjoyed the time
that they were able to be withthem and get to know them a
little bit more, as much as theylearned about us and the foods
and how to prepare, there was alot of learning that we took
away as well. And that was thatwas really impactful for us,
too.
Scott Light (11:07):
Let's broaden out a little bit from this experience,
because March is DevelopmentalDisabilities Awareness Month.
Cassandra stick with you here.
Why is this relationship withBoundless, 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 wedo, because we really want to
make food accessible. Food is animportant, I mean, we are a food
manufacturing company, correct.
So, but we want food to beaccessible, we want it to make
people feel good, we take a lotof pride in providing a product
(11:40):
that is desirous of others andis affordable and accessible.
And so you know, partnering withSo Hope, I'll flip that to you.
When you think about impact. Andan organization like Boundless
just allows us to expand thatallows us to give our products a
platform allows us to reallyshow the community, which is a
really important part of ourcompany philosophy is being
(12:03):
involved in the community andbeing with other people, letting
them know that you know, wecare, we're more than just we
want to sell a product, wereally want to be invested in
the lives of people that are,you know, our employees, and
then our communities as well. Soit aligns with in our company,
(12:24):
we have five philanthropicpillars. 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 niceto be able to tie all that in
and really be able to say, hey,we're investing and contributing
(12:47):
to furthering the knowledge ofanother organization in there in
those people.
when you've got a big enoughsuper generous corporate
partner, like Bob Evans, whenthey come here, they share their
people, they share their timeand their food with boundless.
(13:10):
What does that like talk aboutthat impact?
Hope Johnson (13:12):
I personally was impacted. I loved I've worked
with these girls for up to threeyears. And watching their
independence has just over timehas been amazing to me. We, we
incorporate food on the eatingside. But we don't really do
anything on the cooking side ofit. So to see somebody say, hey,
(13:33):
we want to partner with you withyour group and show your group
what they can do and how theyhow they can become independent
in that sense, was amazing tome, and for my manager. And even
the staff that brought them thatday. She was an all the see that
our girls could do somethingbeyond what we knew they could
(13:55):
do.
Scott Light (13:56):
And these are, these are life skills, right?
These are enriching life skillsthat last forever. And on that
subject of kind of broadeningout a little bit, maybe it's
time to tell our listeners aboutthe WoW Program and its impact
in helping adults achieve a moreindependent lifestyle.
Hope Johnson (14:13):
So the WoW program is a community based program at
boundless. We started at whenCOVID started because all the
day programs were shut downbecause of COVID. Everyone gets
Cabin Fever, plus COVID was newand we didn't you know, we
didn't know how long was goingto be here. So we became a
program where we would go totheir to them and pick them up
(14:34):
and just take them out into thecommunity. We wanted to
integrate them to seeing otherpeople and seeing you know, life
is still out here. And itstarted and I think maybe two
participants, and we're up to Ithink we're in our 70s now. So
we're in the ICF and in thecommunity. Amazing. I mean I
(14:58):
work hand in hand with everyindustry Roll every staff, our
staff come here every day with asmile on their face and just
excited and happy to be to bewith us. So it's, I mean, it's a
wonderful program I love. I loveit. I love everything about it.
I've been here three years, I'vebeen at balanced for three
years, and I've been at Wow, forthree years. So, yeah, we are
(15:19):
currently accepting new peopleor new clients. We have openings
there. And we also have openingson the staff side, just in case,
you know, we've had a lot ofpeople show interest in becoming
a staff because we are, we're afour to one ratio. So you get to
learn a lot about yourindividuals. It's the same
individuals every day, you getto see them four days a week,
(15:41):
you they become part of yousure, you know. Sure. So we are
anticipating to grow bigger andexpand. 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 outthere?
Hope Johnson (16:02):
Yeah, yeah, I'm there such a want, there's a
want to be to be able to go outwith friends. You know, there's
individuals who just I'm thereat home, they don't really have
friends, we are adults only. Soyou know, once you graduate from
school, you're sitting at homewith your parents or sitting in
your group home, you want tointeract with other people who
(16:23):
aren't your family all the time.
And they get that. and word ofmouth has been huge for us. One
time not to toot my own horn.
But I was at a Special Olympicslast year, and I was standing
there with the parent of one ofour individuals. And behind me,
I heard another mom say, hasanybody heard of the WoW
(16:43):
program? Oh, wow. I was like,huh, should I say?
And the mom kind of nudged me.
And I was like, I just want tohear what people have to say.
And it was so uplifting. And shesaid, Well, does anybody know
how we get a hold of the wallprogram? And I said, Yep, I do.
I do. I got this. So yes.
Anybody can reach out to LindseyQunar. Her l Qunar. At Ion
(17:07):
belmas. She's very quick. Wejust had somebody reached out
probably two weeks ago. And shestarts next week. So we're very
quick to get our clients and getthem in their groups. So
Scott Light (17:20):
That's how you get honest feedback, though, when
they I mean, that's, that wasthat 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'slike, Oh, well, if you're if
you're there, then we'redefinitely 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 justprograms and this great cooking
day that you had here. And but Iwas thinking about something
else, when we're talking aboutfood and dishes and recipes, and
the word that came to my mindwas passion. And I thought about
this way, because when you thinkabout it, people are really
(17:59):
passionate about the foods thatthey like, and the foods that
they don't like. And they'repassionate about recipes. And
when family and friends do comeover for meal. And then
Cassandra also thought aboutthis, there are so many career
paths from food, not just inyour organization, but in in
(18:21):
just so many areas. So I guess Iwant to just open it up in that
way. What do you think aboutwhen you think about just food?
And how so many things can kindof 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 basedproduct, it starts out as a
seed, and you grow it and youknow, so there's lots of
processing that happens alongthe way before that product,
that food item gets to thegrocery store, and is on the
shelf where you and I go andpick it up. And so there's a lot
(18:54):
of ways and a lot of careeropportunities for that, you
know, in the grocery store in amanufacturing setting. You know,
on the meat side, there's theanimal parts and depending on
you know, beef, pork, chicken,whatever, eggs. So there's a lot
that goes into that. So in notjust our company, but there's
(19:15):
food scientists, that's who wehad participate here. And then
there's quality people becauseobviously we have to have safety
measures. And and you havescientists that figure out and
nutritionists that figure outthe quantities and the health
things that are in thenutritional facts that are in
the product. So you understandthat allergies. So there is a
(19:37):
lot that goes into each product.
But then then you havesalespeople, salespeople have to
get the product. You have thewhole supply chain and delivery
and truck drivers that get itfrom point A to point B also in
a safe manner, particularly forour food, which is a
refrigerated foods so it can'tsit on the truck. There are
specialized equipment that hasto take to deliver it. And
(19:58):
there's a whole lot that goesthat is involved in that and
figuring out, you know, the bestroute to get from one place to
the other. So the transportationpieces is a big one. And then
there's marketing. How do wemarket it? Who do we market to?
Who's the customer? That's a bigpiece, that's a big area.
There's the communicationspiece. There, there's a lot,
there's a lot that goes intothat. And then, you know, who do
(20:22):
you want to partner with? Do youwant your food? And you know,
one type of store? Or do youwant it in a different type of
store or at a restaurant or, youknow, whatever the case may be.
So there's a lot of differentavenues that you can go in what
food there's even from thegovernment side, there's the
USDA, and FDA that, of course,again, has some regulations,
(20:43):
making sure that we're safe, andthen the safety pieces. And then
from a donation side or foodequity side, there's
organizations like FeedingAmerica and food pantries and
your local food banks, and that,that are recipients that help
get the food out to those thatneeded to so
Scott Light (21:06):
It's amazing. I mean, there's just so much out
there, I was thinking of as youwere talking, I was thinking of,
you know, you've got youprobably have engineers that are
working inside your processingplaces that are looking at to
make sure processes are notonly, you know, correct, but
efficient.
Cassandra Binkley (21:21):
Right? Well, and the equipment, yeah, that
takes to produce that. And thenwe work with suppliers as well,
because our products aregenerally in plastic containers
with a plastic seal on that. Sothat requires equipment. And so
you're right, we have engineers,we have sanitation, people,
things have to be cleaned inbetween shifts. So there's,
(21:43):
there's a whole team that makessure when you receive your
product, you know, at thegrocery store, and you get it at
home that it is 100% clean, itis 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 foryou? I think food and passion
What do you think when it comesto when it comes to
Hope Johnson (22:07):
This, um, I've said it multiple times, but
family, it doesn't matter whenI'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 firstquestion that I brought your way
if you would now share with ourlisteners a dish or recipe that
you want to try to cook ormaster this year. Cassandra.
Cassandra Binkley (22:41):
I really like experimenting. And one thing
that my family will tell you isI'm pretty famous for making
something that I've never madeand serving it to like 20 people
that can be risky, and they'realways like, wow, that's brave.
And and usually I haven't hadtoo many, too many. Any issues.
So I like things. I like newthings and trying new,
(23:04):
experimenting new things. So Ithink 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 thatwas just that Silvia did, and it
was a breakfast skillet. Andboth days I probably my I've ate
my fair share. It's fair to sayit was so good. And I when the
(23:35):
recipe got posted last week onour Facebook page, I say I saved
it I said okay, I'm gonna learnhow to make it like they made it
that's my goal is to make thatrecipe
Scott Light (23:47):
And help us kind of visualize it for us here was it
like you know, potatoes baconand ham or was it potatoes and
sausage and vegetables galore? Ibelieve 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 myfavorite ones that we have is
it's a sausage, kale, potatosoup. And it is super simple.
And it is so filling andwonderful.
Scott Light (24:20):
We told you from the outset here. We're gonna
make you hungry with thisepisode and hopefully we were we
were successful. Thanks to youboth for joining us. Hope, great
to have you back here, coming upa podcast veteran here for sure.
So again, great to have you hereand to our listeners thank you
as well we can't do this withoutyou our listeners and don't
(24:40):
forget you can be part of futureepisodes as well. You can always
email us your questions orcomments at podcast at
Iamboundless.org. This is thewellbeing podcast brought to you
by Boundless
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