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Edgemere and The Dallas Area Parkinsonism Society team up to host presentation by Dr. Kenneth Cooper on exercise

June 22, 2017

Hundreds of invited guests and residents recently filled the Performing Arts Center at Edgemere, an SQLC retirement community, to hear Dr. Kenneth H. Cooper, founder and chairman of Cooper Aerobics, give a presentation on the benefits of exercise and how it can improve your life. Dr. Cooper provided tips during the presentation about ways to possibly prevent dementia, and he suggested that people exercise their minds daily, get 30 minutes of physical exercise most days of the week, socialize and get at least seven hours of sleep a night. When it comes to cancer, Dr. Cooper says exercise is a factor in preventing cancer and can be used to lessen fatigue in patients having chemotherapy, and according to multiple patient studies, exercise improves the physical function and health-related quality of life for a person with Parkinson’s. To improve your overall health, he recommends 150 minutes of moderate exercise per week. The goal of the event was to emphasize the importance of exercise to ensure a healthy mind and body regardless of age. Edgemere and The Dallas Area Parkinsonism Society teamed up to host the event.

“The residents and invited guests were impressed with Dr. Cooper’s presentation,” said Martha Bonilla, outreach coordinator at The Plaza at Edgemere. “He has a wealth of knowledge when it comes to exercising and the benefits that come with it. We were grateful that Dr. Cooper gave us his time to present the topic ‘Exercise is the Miracle Drug.’ We hope to have Dr. Cooper back again in the future.”

Dr. Cooper sets an example for maintaining a healthy lifestyle by exercising on a regular basis. At 86, he has logged over 38,000 miles running. Dr. Cooper is a former Air Force Lieutenant Colonel from Oklahoma, who introduced the concept of aerobics. He is the author of the 1968 book Aerobics, which emphasized a point system for improving the cardiovascular system.

Edgemere hosts lunch and presentation for veterans on Memorial Day

May 30, 2017

Memorial Day weekend marks the start of summer. For most people, the three-day weekend is a time to spend at the lake or have a barbecue, but for veterans this isn’t a joyous holiday. It’s a time to honor those who made the ultimate sacrifice. Charles Simmons is a resident at Edgemere, an SQLC retirement community, and a veteran who served in the Navy for five years.  Memorial Day is an emotional time for him. He thinks back to his time in the Navy and the people who didn’t get to come home. To remember the fallen, Edgemere hosted a Memorial Day lunch on May 29 at 12 p.m. Afterwards, Dave Tanner, local radio host, presented “A Tribute to the Greatest Generation,” with a musical program. The goal was to remind veterans that they and their fallen brothers and sisters are remembered on this special day. Simmons says that during every service he gets a lump in his throat when any of his friends are honored. He says even if he didn’t know the person he considers them a friend because he knows what they went through.

“It’s an unspoken bond that we all laid our lives on the line to protect others,” Simmons said. “This is a somber holiday. I don’t do the barbecues because I know what this day means. I knew these men who gave their lives. We need to remember them because we wouldn’t be here today if it wasn’t for what they did. They truly gave everything they had for this country and we should respect that.”

Simmons always knew he wanted to be a pilot. In August of 1966 he became an aviation officer candidate, and after two years of training he was qualified as a naval aviator. The Vietnam War was in full-swing and Simmons was shipped out to Southeast Asia. His job was to support combat operations while flying the Douglas EKA-3B Skywarrior. Simmons says it was a tough job and he lost friends along the way, but he also gained new ones for life. Once he was out of the Navy, he became a commercial pilot and worked for 30 years before retiring in 1999.

“During and after the war I was responsible for other’s lives,” Simmons said. “My training was crucial. If I overlooked something it was life or death. There are people who didn’t come home, and it’s hard for me to think about that because I am thankful I was able to make it back. I honored those who died protecting our country on Memorial Day. Anchors aweigh my boys, anchors aweigh!”

Simmons says he’s grateful Edgemere put together this lunch and brought in a guest speaker. He says they know the true meaning of Memorial Day. The senior living community looks for new ways to honor veterans each year and thought this would be a great fit.

“We have a lot of veterans at Edgemere and we want them to know their fallen brothers and sisters are never forgotten, and we are thankful for what they did,” said Vanessa Curtright Bowles, Edgemere sales and marketing director. “We try to do all we can to help our residents get through this day because we know it can be difficult. Having the lunch and guest speaker allows the residents to get together and remember those who gave it all for our country.”

Edgemere sales and marketing team takes home top award Greystone Sales Adventure

May 19, 2017

The sales and marketing team at Edgemere, an SQLC retirement community, recently received the 2016 Top Sales and Marketing Team award from Greystone, a senior living management company. Greystone executives made the announcement at the 2017 Greystone Sales Adventure Awards banquet at the Hilton in Southlake.

Senior living marketers from around the country gathered in Southlake for Greystone’s 37th annual event. This year’s theme was “Yacht Rock,” where Greystone helped chart the course on the sea of success for communities. Attendees enjoyed education and breakout sessions as well as networking and social events. The highlight of each year’s Sales Adventure is the awards banquet dinner, during which teams and individuals are recognized for their work. The Edgemere team was selected out of more than 35 teams from senior living communities across the country based on quantity of sales, excellent standards of performance, and team performance and leadership.

“This is our first team award, and we worked really hard for it,” said Vanessa Curtright-Bowles, director of sales and marketing. “We are currently going through a $36 million expansion, and there’s a lot going on in the community. We were thrilled to bring 70 new residents to the community and reach occupancy above 90 percent. We are determined, and this award shows that our hard work over the last year really paid off.”

The team includes Susan Briscoe, Monika Pearce, Joel Hernandez, Nancy Kennedy, Rochelle Humphrey, Brittany Middleton and Vanessa Curtright-Bowles. Greystone was founded in 1982 and has advised more than 500 organizations in strategic planning, project planning, business improvement, repositioning, development, marketing and management of continuing care retirement communities (CCRCs).

“Our team makes me proud every day,” said Luis Argote, executive director of Edgemere. “They are truly dedicated to helping seniors and their families learn about our community. They have done an outstanding job, and I can’t think of a more deserving team to win this award.”

New York Times Bestselling Author and Art Dealer Ron Hall Speaks at Edgemere

May 10, 2017

Dozens of invited guests and residents recently filled the Performing Arts Center at Edgemere, an SQLC retirement community, to hear New York Times bestselling author and international art dealer Ron Hall discuss his novel “Same Kind of Different As Me.” The book details the incredible real-life relationship between Hall and Denver Moore, a homeless man with a storied past. Hall and his wife met Moore at a homeless shelter. They started volunteering there after she dreamt that they would meet a homeless man who would confound them with his wisdom.

During the Red Carpet Speaker Series event at Edgemere, Hall shared his firsthand account of the remarkable bond built between the two men from uncommon backgrounds which led to the friends raising more than $70 million for the underserved. The story is now a major motion picture featuring Greg Kinnear, Renee Zellweger and Dijimon Hounsou. Following the presentation, Hall answered attendees’ questions, provided additional information about his experiences and life, and signed copies of his books.

“Ron Hall’s presentation on his life-changing encounter was truly a gift to our residents and invited guests,” said Vanessa Curtright-Bowles, director of sales and marketing at Edgemere. “The bond between Hall and Moore is truly incredible, and it shows that everyone has the ability to make a difference in someone else’s life. I know this presentation is one we will never forget.”

The Red Carpet Speaker Series at Edgemere provides unique and often once-in-a-lifetime opportunities to meet renowned individuals and hear inspirational presentations. The speaker series is a dynamic piece of the Masterpiece Living®philosophy which encourages continual learning in all regards – physical, mental, social and spiritual.

Edgemere’s Executive Chef Shares Exclusive Recipes and Healthy Eating Tips to Promote National Nutrition Month

March 27, 2017

Eating healthier should be on the agenda for everyone regardless of age, but senior adults often need to adopt healthier eating habits due to doctor-mandated dietary restrictions – or perhaps the axiom “with age comes wisdom” includes eating smarter. To help promote National Nutrition Month in March, Victor Jaime, executive chef at Edgemere, an SQLC retirement community, is offering tips he uses in his own kitchen and is also opening Edgemere’s exclusive recipe vault to share some of the residents’ favorite dishes. Chef Jaime is French-trained in the culinary arts with more than 20 years of experience serving fine diners – including personally prepared meals for four United States presidents – at some of the world’s finest hotels and restaurants.

“Eating healthy is not difficult nor is it a sacrifice,” said Executive Chef Jaime. “It’s simply a matter of making conscious, informed decisions to cook differently and allow your taste buds to experience foods in a new way. Here at Edgemere, we use only the very best fresh foods and ingredients – including organic – which is the foundation of good nutrition. We believe that healthy eating is not only better for you, but you will actually feel better. I absolutely love cooking for Edgemere residents, and the ultimate compliment is when they ask us to serve particular dishes again. We’re sharing some tips and three of these favorite dishes with the public for the first time in an effort to help residents of Dallas find healthier options.”

Some of Chef Jaime’s practical tips are:

  • Salmon is better for you when it’s seared, steamed or broiled. The chef’s secret: Most restaurants will prepare it for you this way, even if it’s not on the menu. Just ask.
  • Serve sandwiches open face on one slice of bread and make taco salads in taco bowls instead of shells. The chef’s secret: Less bread and taco shell means fewer calories.
  • Poultry is good for you when prepared properly – baked or broiled is best. Buy fresh chicken that has never been frozen. The chef’s secret: Fresh chicken has the best texture and flavor.
  • When preparing ground meat for any dish, cook it without seasoning first, drain the meat thoroughly, then re-cook it with any desired seasonings. The chef’s secret: Seasonings retain grease.
  • On salads or on the side, try red Fuji organic apples and you’ll be hooked on them for life. The chef’s secret: Apples will satisfy your sweet tooth.
  • Adding too much salt to foods isn’t good for anyone. Instead, use different spices and condiments such as cumin, cayenne, paprika, fresh black pepper, oregano, lemon peel, garlic powder, onion powder and rubbed sage. The chef’s secret: Mrs. Dash is a salt-free product made of blends of different herbs and seasonings.

Executive Chef Jaime joined Edgemere in 2015 after previously serving as the executive chef for the Magnolia Hotel in Dallas. He has more than 23 years of experience in developing progressive and inventive selections for the menus of four- and five-star hotels, as well as resorts and restaurants in The United States, Mexico and France. He attended culinary school in Strasbourg, France, between the ages of 15 to 19 because, Chef Jamie says, “They only take young students who haven’t had time to form bad habits.”

“At Edgemere, quality is imperative in every detail of our community, and this includes having an executive chef who really enjoys his craft and truly cares about our residents’ overall health and dining experience. One of Chef Jamie’s strengths is his uncanny ability to create great recipes, as well as his talent for customizing these recipes and culinary experiences to the palates of various individuals,” said Luis Argote, executive director of Edgemere. “Chef Jaime aspires to create and present new and exciting dishes that are amazing and healthy. We hope the sharing of his tips and a few our residents’ favorite recipes will inspire a healthier lifestyle for the Greater Dallas community.”

Executive Chef Jaime presents three recipes he selected, perfect for the coming summer and favorites of Edgemere residents: Dijon Rosemary Salmon, Zucchini & Cherry Tomatoes with Basil, and Summer Quinoa Salad. (Recipes Courtesy of Edgemere)

 

Dijon Rosemary Salmon

4 servings

Ingredients

  • 2 pounds salmon filets, 8 oz. portions
  • 1 ounce chopped fresh rosemary
  • 3 tablespoons extra virgin olive oil
  • 1 cup white wine
  • 3 tablespoons Dijon mustard
  • Pinch of kosher salt
  • 1 teaspoon of black pepper

Procedure

  • Whisk together the chopped rosemary, virgin olive oil, white wine, kosher salt, black pepper and Dijon mustard to create a marinade.
  • Marinate salmon for 20 minutes to one hour. Preheat oven to 350 degrees Fahrenheit.
  • Remove salmon from marinade, place on baking sheet, and baste salmon with more Dijon mustard.
  • Bake for 20 minutes at 350 degrees, then turn over and broil for 2 minutes.

 

Zucchini & Cherry Tomatoes with Basil

4 servings

Ingredients

  • 2 pounds zucchini, cut in half-moon size
  • 1 pint cherry tomatoes, cut in half
  • 5 ounces chopped fresh basil
  • 1 tablespoon chopped, peeled garlic
  • 2 tablespoons extra virgin olive oil
  • ½ tablespoons ground black pepper
  • ½ each chopped red onion (peeled)
  • 1 teaspoon of zested lemon

Procedure

  • In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté for 2-3 minutes until softened and slightly translucent.
  • Add the zucchini, squash and black pepper. Stir to combine and place in pan with a tight-fitting lid.
  • Cook 5-7 minutes, stirring occasionally until vegetables have softened slightly.
  • Add the cherry tomatoes, fresh basil and stir to blend.
  • Cook an additional 8-10 minutes with the lid on the pan, stirring occasionally.
  • Toss with lemon zest and fresh basil.

Summer Quinoa Salad

4 servings

Ingredients

  • ½ tablespoon extra virgin olive oil
  • 1 cup cut fresh corn kernels
  • ½ tablespoon chili powder
  • 2 diced avocados
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped green onion
  • 2 tablespoons lime juice
  • 2 cups cooked quinoa
  • 1 cup cut cherry tomatoes (halved)

Procedure

  • Heat the olive oil in a large skillet until shimmering.
  • Add the corn kernels and cook on medium-high heat for 3 minutes, letting them brown (do not touch or stir them).
  • After one side is charred, toss the kernels and let another side cook, undisturbed, for 2-3 minutes, repeating until the kernels are evenly charred on all sides. Toss with chili powder, then set aside to cool.
  • In a large bowl, make a basic guacamole: mash the avocado, half of the cilantro, half of the green onions and juice of one lime.
  • Stir in the cooled corn, quinoa and cherry tomatoes into the guacamole. Toss with the remaining cilantro, green onions and lime juice, then add salt and pepper, to taste. Serve at room temperature or chilled.