2019 Summer Live More

Live More

SUMMER 2019

Enjoy, explore and embrace your best life!

PLEASING THE PALATE FOR RESIDENTS AND GUESTS

Maintenance-free Lake Living Enjoy all the luxuries of living on the lake, without the upkeep of owning a home!

Kayak, canoe or take a leisurely pontoon cruise around Big Cedar Lake.

Go for a swim or cast your fishing line and see what’s biting.

Relax and enjoy what Cedar Community’s natural and social landscape has to offer: • Independent homes and apartments • Cedar Lodge State-of-the-art fitness center, club room with bar, fireplace, large group gathering space for parties, screen porch and patio • Natural prairie and parks • Scenic walking trails • Beach house • Gazebos • Engaged living Fitness and wellness classes, woodworking shop, volunteer opportunities, social and spiritual gatherings, gardening, book clubs, trips and entertainment, educational presentations and classes, and much more!

Enjoy, explore and embrace your best life on the shores of Big Cedar Lake!

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MEET OUR SALES TEAM! To tour Cedar Community’s independent living homes or apartments and learn more about all the activities and amenities we have to offer, call Cathy at 262.338.4615 or Abby at 262.338.4617.

Mention you saw this ad in our Live More magazine for a free cup of coffee.

Cathy Majkowski

Cedar Community Sales Director

Abby Jonasson

Independent Living Sales Associate

INSIDE this ISSUE A taste of home Cedar Community’s commitment to dining | 4 Cedar Community welcomes new philanthropy director Sarah Malchow brings extensive fundraising background | 5 Cedar Community wins Gold Aster Award Places in the top 16 percent in the nation | 4 – 5 Hidden Talents Meet Bill and Ellen Hansen | 6 – 7 Pleasing the palate for residents and guests Director of Corporate Dining shares her love of food | 8 – 10 Ossobucca all Milanese Executive Chef shares favorite recipe | 11 Executive chef brings five-star experience to Cedar Community John Grasso brings over 35 years of experience | 12 – 13 Experiencing the many “spices” of life The life of a food scientist | 14 – 15 Residents share family favorite recipes Residents involved in menu options | 16 Still cooking up a storm Staying active and involved | 17 Top of the Ridge renovation unveiled Offering an exceptional dining experience | 18 – 19 Nutrition and hydration at end of life Answering the many questions and concerns | 20 Celebrating outstanding team members Meet Gail Ziegelbauer | 21 Cedar Community and United Church Camps, Inc. form ministry partnership Enhancing programming at Cedar Valley Retreat Center | 22 Cranberry Cilantro Quinoa Salad A Cedar Valley Retreat Center favorite | 22 Cedar Community Retreat Center at Cedar Valley events Workshops open to everyone | 23 Out & About Events, classes and seminars you don’t want to miss | 24 – 27

Live More Live More is published for the neighbors of Cedar Community. If you would like to add a neighbor’s name to our mailing list, please contact us at 262.338.2819.

To view Live More online, visit cedarcommunity.org/ news-events/publications.

EXECUTIVE EDITOR Nicole Pretre MANAGING EDITOR Carrie Sturn ART DIRECTOR Cyndi Frohmader ON THE COVER Cedar Community’s dining team work together to make every resident’s meal delicious!

OUR MISSION To model Christ’s love for humanity by creating life- enhancing relationships, services and environments.

A TASTE OF HOME It’s about this time of year annually when my wife “delegates” cooking duties to me. Her reason is logical, “It’s grilling season and you are a much better griller than I am.” Such insight! Appeal to my ego, while getting out of cooking duties for the summer…brilliant!

She does most all the cooking the other nine months of the year, so I can’t really argue with the deal!

Seriously, I am blessed that my wife is an excellent cook. One thing neither of us is really good at cooking is fish. That is why every Friday, when I typically spend my afternoon at Cedar Ridge talking with residents, I also enjoy the fish fry at the Top of the Ridge restaurant. My personal favorite is the almond crusted walleye.

Lynn W. Olson

CEO, “Coach of an Excellent Organization”

During our remodeling of the Top of the Ridge this winter and spring we have been serving buffet-style only, in a temporary space; a lot of good things on the menu, but not generally walleye.

That is just one reason I will be personally very happy when the Top of the Ridge re-opens the end of June. That along with great new surroundings and a new menu!

Food is a really big deal at retirement communities and Cedar Community has had a huge commitment over the last two years to improve our dining services at all our locations. We have hired a new leader with restaurant experience to help improve the quality at each place we serve residents. We have also hired an executive chef for the Top of the Ridge to give our meals some extra flair and variety.

In this issue of Live More, you will read more about the efforts to make our dining experiences the best they can be for residents, visitors, and our team members.

Have a great summer!

CEDAR COMMUNITY WINS GOLD ASTER AWARD Cedar Community is proud to announce that their Marketing team recently won the Gold Award for a magazine publication series from the Aster Awards for their Live More magazine. They are one of six in the nation to receive the Gold Award in this category, with a score of 95 to 99 (top five percent in the nation). “The quality and creativity of the entries submitted seems to increase each year. The 2019 Aster Awards program brought together some of the best and most creative advertising in the world,” said Melinda Lucas, Aster Awards Program Coordinator.

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CEDAR COMMUNITY WELCOMES NEW PHILANTHROPY DIRECTOR Cedar Community welcomes Sarah Malchow for the newly created Philanthropy Director position.

Sarah has an extensive background in strategic and relationship-based fundraising practices, grant writing, donor stewardship and campaign development.

Sarah has a Bachelor of Science degree in political science with a minor in public administration from the University of Wisconsin-Whitewater. She has a certification from Indiana University’s Lilly School of Philanthropy and is a member of the Association of Fundraising Professionals. Her past experience includes facilitating resource development; cultivation and solicitation of giving prospects; development of campaigns and communication plans; establishing measurement and program outcomes; and strategic resource development including donor and volunteer engagement.

“I believe that communities can be judged by how they treat their children and their elders. By this measure, Cedar Community exemplifies a best-inPhilanthropy Director class organization dedicated to serving our residents with dignity - at the same time caring for them spiritually, physically, mentally and emotionally.

I am excited by the opportunity to leverage my years of mission, non-profit and fundraising experience to connect others with Cedar Community’s mission. It will truly be an honor to support this important work and it is a privilege to be part of this committed and caring team,” says Sarah. Her most recent work experience includes United Way of Washington County leveraging stakeholder engagement and business plan development efforts to initiate Inspire Washington County as well as facilitation and oversight of United Way’s annual community investments totaling approximately $1.2M last year.

Sarah Malchow

As Philanthropy Director at Cedar Community, Sarah will work with the Vice President of Development to develop a comprehensive philanthropy strategy and annual operating plan that promotes mission achievement and financial sustainability of Cedar Community. “Cedar Community is blessed to have Sarah join our Philanthropy team. She brings tremendous skills and experience in fundraising and strategic planning, and she has a passion for the faith-based mission of serving our residents, team members and volunteers,” says Nicole Pretre, Vice President of Development.

To meet Sarah, enjoy a cup of coffee and learn more about Cedar Community’s giving opportunities, call 262.338.8377 or email smalchow@cedarcommunity.org.

The Aster Awards, one of the largest, most respected national competitions of its kind, is hosted by Marketing Healthcare Today magazine and Creative Images, Inc. This elite program has recognized outstanding healthcare professionals for excellence in their advertising/marketing efforts for over 18 years.

The 2019 Aster Awards received thousands of entries from across the United States as well as several foreign countries.

All entries are reviewed by a panel of industry experts and are scored on multiple criteria with a possibility of 100 percent.

Participant’s entries compete against similar-sized organizations in their specific groups and categories. Awards were issued for entries that received top marks from judges placing them in the top 16 percent of the nation for advertising excellence.

Judging criteria included creativity, layout and design, functionality, message effectiveness, production quality and overall appeal.

“This is the third time our Marketing team members have been honored with a Gold Aster Award. It is quite an accomplishment which exemplifies the talent of our team members and their dedication to producing quality marketing pieces highlighting Cedar Community, and who we are as an organization,” says Lynn Olson, Chief Executive Officer.

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HIDDEN TALENTS: Resident life ... everyone has a story to tell Bill and Ellen Hansen were both born in Milwaukee, and met while working at Ellen’s parent’s hardware store during high school. Bill has a brother and a sister, and attended Milwaukee Lutheran. Ellen has an older brother, and went to Rufus King.

out on gravel with his skateboard. As empty nesters, they took their RV all over the United States, visiting many national parks. They took a seven-week road trip from Arkansas to Los Angeles and up the West Coast. They also traveled to Alaska and Hawaii.

They have been married for 56 years, and are blessed with five children and 11 grandchildren. That number often grew from time to time, as their doors were always open to welcome neighbors and friends to join their family events and holidays, as they set another place at the table.

If the Hansen’s would have a family crest, it should feature mixing bowls and other symbols of the art of baking. Bill’s mother must have been a great baker, as she taught him the love of baking and skills he used throughout his life.

He worked other jobs, but always came back to the bakery business. He worked at grocery delis and bakeries, Crestwood Bakery, Heinemann’s Kitchen, Harder Bakery, and he was manager of a Jewish bakery. He was the baker for 17 years at Northwestern Mutual, where they provide breakfast and lunch for their employees. Ellen says that was his best job, as he was home nights and weekends.

The family enjoyed camping all over Wisconsin, including weathering a few tornadoes. When Ellen was expecting their fifth child, Bill decided to give her a quiet break, and took the other four children camping. Unfortunately they returned only a few hours later after one of the boys wiped

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He is proud to show a picture from the 1982 birthday celebration of a very large cake replicating the Northwestern Mutual building in detail. It was a creation, with two other bakers, that took 16 hours to bake and assemble. It measured 50"x 31"x 42" and weighed 900 pounds, with 813,600 calories and using huge amounts of ingredients.

Through the years they owned three bakeries and when they retired at age 62, Bill decided they needed something part time to keep busy. Their granddaughter, Molly, has celiac disease, so in 2005 they started a small bakery in Pewaukee specializing in gluten-free and nut-free baking.

They named it Molly’s Gluten Free Bakery. Their first customer was overwhelmed and happy to find a bakery with only gluten-free foods, as her son also had celiac. She spread the word and called the Milwaukee Journal, who did a feature article about the bakery. Their business expanded, hiring six employees. They were now working harder than ever!

As Bill said, “The Lord blessed their business, their cup runneth over.” That first customer bought the bakery in 2008 and it has continued to grow. Not a penny has been spent on advertising, relying on a website, Facebook and word of mouth.

busy, taking advantage of the many opportunities Cedar Community offers. Bill is on the Ridge SAE (Social, Activity and Education) Committee. He keeps busy with projects at the woodshop and serves as secretary for the woodshop committee. He does stained glass and helped organize the stained-glass studio. He gives apartment tours on the weekends and visits with prospective residents.

Ellen loves to sew and is part of the Cedar Community Quilters and Nimble Thimbles sewing group making quilts, lap robes and other items for skilled nursing care residents and local charities. She also volunteers at Cedar Treasures, the resale shop at the Cedar Community’s independent living apartments.

Family gatherings with their children and grandchildren are always important to them. Bill continues to bake breads, cinnamon rolls, cookies and other goodies with a handy pantry equipped with the mixers, pans and ingredients he needs. He is known to surprise the maintenance team members with treats, especially after early morning snow plowing. I can imagine the wonderful delicious smells coming from their apartment on baking days.

Ellen’s parents, and her aunt and uncle lived at Cedar Community’s independent living apartments, moving when it was a new retirement community, so it was an easy decision for Bill and Ellen when they made the move in 2016 from their home of 13 years in Sussex. They remain

Gladys Sachse

Resident, Cedar Community Independent Living

Bill is proud of the 900 pound anniversary cake he created for Northwestern Mutual’s 1982 birthday celebration.

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PLEASING THE PALATE FOR RESIDENTS AND GUESTS For Amy Bellehumeur, Director of Corporate Dining at Cedar Community, her love of food began when she was a young girl. Her mother, Bev, is a very talented gourmet cook, and back in the early days feeding a large family of seven kids, Amy loved working alongside her mom paying very close attention to details. As a teenager, she and her sisters would help serve at catered events for Larry’s Brown Deer Market where Amy’s mom helped the catering department and created hors d’oeuvres for parties.

After high school, Amy moved to Colorado, a place she always wanted to live because she loved to ski. She attended Colorado Mountain College in Breckenridge, Colo., pursuing a degree in business and accounting, on and off, while working as a special events coordinator for the Town of Silverthorne for five years. She then worked at Colorado Mountain College in a student advisory position

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Amy Bellehumeur

Director of Corporate Dining

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while finishing her degree. In 1988, she took a 911 operator position for Summit County Communications for eight years. While in Colorado she married and had three children.

In 1996, Amy moved back to Wisconsin after her dad passed away, to live closer to her mother. Settling in Vilas County in northern Wisconsin, Amy and her husband purchased a 17-acre resort, Birch Lake Lodge, which had 33 campsites, cabins, a bar and a restaurant. Amy worked as the chef at the restaurant for 18 years in Manitowish Waters. “We would serve 400 fish frys on a Friday night. I worked a lot of hours, but it was a great place to raise kids,” says Amy. When her youngest daughter went off to college, the resort was sold and she moved to West Bend after receiving a job offer from George Prescott, the then-owner of Timmer’s Restaurant. She worked as the general manager of Timmer’s for three years. After leaving Timmer’s, Amy’s friend Joe Weinshel invested in the old Linden Inn restaurant, and asked Amy to help him open and manage the restaurant. Amy accepted, and took on the exciting challenge!

Amy and Joe opened Padway’s Supper Club on Big Cedar Lake in August of 2014. Sadly, after only four years of owning the successful restaurant, considerable health reasons forced Joe to sell. In May of 2018 the restaurant was sold to the Mueller family. Amy stayed on as general manager to help them get adapted to the routine, and left a few months after the transition.

“I left in July of 2018, and took a few months off just to catch my breath. I needed a break from working 68 to 80 hours per week and time to figure out what I wanted to do,” says Amy. Throughout her career managing restaurants, Amy missed birthdays, weddings, anniversaries and holiday celebrations with family. That was the driving influence behind why she didn’t want to go back into the restaurant managing business.

While attending the Butterfly Release at Cedar Community’s independent living apartments with her mom, a resident at Cedar Ridge, she bumped into her friend Julie Gabelmann, who just started working at Cedar Community as the Vice President of Resident Experience. Amy explained to Julie that she had left the Linden Inn restaurant, and Julie mentioned to Amy to drop off her resume. Within a few months a position was available and Amy interviewed for the job.

Amy was hired, and she now oversees all dining operations at each of Cedar Community’s campuses. “I have never worked in the health care setting, but I really enjoy the opportunity of spending time with residents.

I have learned so much about the variety and challenge of individual diets,” says Amy. Her goal is to provide great tasting food for everyone by tweaking several recipes, and getting away from processed foods. The dining team has incorporated fresh herbs and tasty items made from scratch to the corporate menus. Amy loves being able to bring the hospitality of the restaurant business to the residents. “I want them to have the experience like they are dining at a high-end restaurant where items are made when ordered and not reheated. Freshness is the key!” she says. “The consistency and look of the food are also important. I enjoy being creative, sharing ideas and working shoulder to shoulder with team members.”

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Food for the soul Judy Brown was a patient at Cedar Community’s shortterm rehabilitation in April of this year. While there, she was enjoying a visit from Cedar Community’s Chaplain, Robert Teeple, sharing stories and bonding over their southern connection. Robert lived in North Carolina for over 20 years, and Judy is from Chattanooga, Tenn. He asked her what she missed most from home and Judy said the food, especially pimento cheese on white bread. After their conversation, Robert reached out to his Cedar Community teammate Amy Bellehumeur in dining services and shared Judy’s story. Amy went to the grocery store and bought the ingredients from Robert’s own recipe, and together they got Judy her pimento sandwich. “I was so surprised that the staff would go out of their way like that. I really appreciated it,” says Judy. This was Judy’s second stay at Cedar Community and she has been very pleased with the care, and Judy’s family and friends were also moved by the special care given to Judy. She also truly enjoyed her visits with Robert. “You don’t meet many people from the South here,” says Judy. The next time Judy saw Robert passing by her room she yelled out, “Preacher, thank you for the pimento cheese!” “She also thanked me for adding value to her life and to her stay at Cedar Community,” says Robert.

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Dining team members have jumped on board and have taken great pride in creating delicious meals for residents. “I have never worked with a better group of people, the teamwork is amazing! Each are putting their own signature on food plating techniques and really taking it to the next level,” says Amy. Amy splits her time among all of Cedar Community’s campuses, however the latest focus is on the Top of the Ridge Restaurant and Cedar Community’s skilled nursing care. She also creates new menus and is responsible for staffing management, catering and budgeting.

She credits the talents of Amy Meyer, Vice President of Assisted Living, and Dining Service Directors Jerry Chmielewski and Annie Maynard, who, with their dedication and devotion, help her make

Annie Maynard

Dining Service Director

this all happen. “Working with these amazing team members on a daily basis really encompasses the circle around our commitment to our beloved Cedar Community residents,” says Amy. Amy has also been busy overseeing and providing input on the Top of the Ridge Restaurant renovation project. She is very excited for the beautiful new space, which will complete the overall dining experience for residents at Cedar Ridge. Working at Cedar Community has allowed Amy to enjoy some time off on the weekends and have a more manageable work week. “I have my life back again,” says Amy. “I feel very blessed to be here, and look forward to growing into my career and sharing my 25 plus years of experience to making food fantastic at Cedar Community.”

Jerry Chmielewski

Dining Service Director

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Veal Shank in the Style of Milan Yields 6 servings

Ingredients: 2 to 3 veal shanks, weighing 3 to 4 pounds each, cut into pieces 1 ¾ to 2 ¼ inches thick 1/3 cup flour Salt Freshly ground white pepper 3 Tbsp olive oil 1 medium onion

½ stalk celery 1/3 carrot 1 garlic clove 1 medium tomato 1 Tbsp tomato paste 2 cups Naked Mountain chardonnay 2 cups demi-glace

Chef John’s Favorite Recipe

Ossobuco alla Milanese

For the gremolada: 1 Tbsp chopped fresh parsley Peel of ½ lemon 1/3 garlic clove A pinch of oregano

Directions: Season the flour with salt and pepper on your work surface, dredge the shank pieces in the flour, shake off the excess and reserve the pieces.

Set the Dutch oven over medium heat, add the olive oil, and, when it is hot, add the first batch of shank pieces. When the veal begins to sizzle well, adjust the heat to medium and sauté until well browned on all sides and a good crust has formed. This will take at least 10 minutes, and cannot be hurried because the crust is essential for a full-flavored sauce.

While the veal is browning, prepare the vegetables. Peel the onion and chop it coarsely. Rinse the celery, chop it coarsely, and do likewise with the carrot. Peel the garlic clove. Halve the tomato and seed and quarter it. Reserve the vegetables.

When the first batch of veal is browned, remove the pieces to a plate, add oil to Dutch oven if necessary, and brown the rest of the veal. When it is finished, remove the meat and add it to the plate with the first batch. Pour off all but about ½ tablespoon of fat from the Dutch oven, set over medium high heat, add the onion, celery and carrots, and press in the garlic. Sauté, stirring for 2 minutes before adding the tomato and tomato paste. Blend well and add the wine, stirring for 5 minutes and scraping up all the brown bits from the pan bottom. Return the shank pieces to the Dutch oven, along with any juices from the plate.

Preheat oven to 325° F. Set the Dutch oven over medium high heat, add the demi-glace, and bring to a simmer. Then cover the pot and set into the oven to cook for 1 ½ to 2 hours or until the meat is fork tender. Skim the fat from the surface twice while the veal is braising When the veal shanks are done, remove them from the Dutch oven, set them on the heatproof platter, and keep in a warm (not hot) spot until ready to serve. Strain the sauce from the Dutch oven through the sieve into a clean saucepan and set over low heat. If needed, skim the sauce and adjust the seasoning. Keep the sauce warm while you prepare the gremolada.

Rinse the parsley, pat dry and chop what you need. Remove the peel of ½ lemon, leaving the bitter white behind and chop it finely. Chop the garlic finely. Mix the parsley, lemon peel and garlic together and season with a pinch of oregano.

When ready to serve, pour the warm sauce over the veal, sprinkle the gremolada over all.

The ossobuco can be prepared hours ahead of time and heated gently over low heat until ready to serve. In this case, when the veal has finished cooking, cover it with the finished sauce, dot the sauce with bits of butter to prevent a skin from forming and set aside in a cool spot until ready to reheat. Sprinkle the gremolada over the veal just before serving.

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EXECUTIVE CHEF BRINGS FIVE-STAR RESTAURANT EXPERIENCE TO CEDAR COMMUNITY A night out at a bar at the age of 19 for ten-cent beer night started an unexpected journey, which eventually led John Grasso to Cedar Community’s Top of the Ridge Restaurant as executive chef. John didn’t always know he wanted to be a chef. He was out for a beer with a friend, who suggested John ride along with him to Waukesha County Technical Institute the next day. While sitting in the guidance office waiting on his friend, John was handed a course selection book, but nothing in there was of interest to him. When his friend walked out of the office, he said to John that he was going to play baseball and study cooking. “I said okay, sign me up, too,” says John.

That’s how John’s career path began. “I also went to the school of hard knocks, and learned as I went,” jokes John. He graduated with a degree in food preparation and over the course of 35 plus years, has worked at restaurants around the United States. John’s training comes from a French cuisine background, creating a wide variety of dishes.

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While John was working at the Red Circle Inn in Nashotah, Wis., one of his co-workers knew Roland Mesnier, the executive pastry chef at the White House from 1979 to 2004.

Roland was working at a restaurant in Virginia where there was an opening, so John moved to Virginia and worked as a sous chef at Homestead Hotel in Hot Springs, Va., from April to November, for almost 30 years. During this time, since the work was seasonal, he also worked at the Cascades Inn. When the hotel was bought out and the Cascades Inn closed, John assisted in the opening of two restaurants, one in Smith Mountain Lake, Va., and the other in Covington, Va. He ran the kitchens in both, alternating his time between the two restaurants, serving as the executive chef for about a year.

Florida, Hawaii and California are other states John has worked as a chef. He eventually found his way back to Wisconsin, because his parents were getting older, so he wanted to be closer to them. He took a job as chef at Tuscumbia Country Club in Green Lake for six years. From there, John went to Timmer’s Resort in West Bend where he worked as the executive chef for seven and a half years.

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John worked with Amy Bellehumeur, the Director of Corporate Dining at Cedar Community, while she was also the general manager at Timmer’s. She reached out to him when an executive chef position became available at the Top of the Ridge Restaurant at Cedar Community’s independent living apartments. It was the perfect time to make the change, Timmer’s was being sold and John was tired of working 55 to 60 hours per week. “At Cedar Community I was offered more per hour, less hours and insurance. I get a three-day weekend some weeks, and I feel well rested,” says John.

“John and I have a great working relationship coming up with menu ideas together. His Italian food is amazing,” says Amy. John’s favorite thing to cook when he is at home is spaghetti and meatballs or a steak on the grill. “When I worked at the Homestead Hotel we had some of the best food. I hope to bring that to Cedar Community,” says John.

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Experiencing the many “spices” of life When Cedar Community resident Mary Jens thought she wanted to become a teacher, she attended the University of WisconsinStout, studying home economics. She taught high school and junior high for three years in the Oconto Falls School District. That was back in the day when girls were required to take home economics, and boys took a shop class in the seventh and eighth grade. She also taught food and nutrition classes at the high school.

Mary went from teaching to working in an industrial bakery in Appleton in quality control. That’s when she decided she really wanted to work in the food industry. She moved to Madison and attended the University of Wisconsin-Madison to pursue her Master’s degree. The first year she was a full-time student, but then she landed a part-time job at Oscar Mayer Ingredients (OMI) in the seasoning department. She soon began working full time, and because of her work schedule, she attended two more years at UW-Madison part time. OMI made all the seasonings for Oscar Mayer’s products, as well as for other outside companies, including Louis Rich. She also worked on a variety of sauces for the Lunchables brand. When Oscar Mayer was purchased by General Foods, she worked on a variety of brands including Open Pit, Shake ‘N Bake and Stove Top Stuffing. General Foods had the patent on grill flavor, and Mary worked with several national companies on barbeque sauce brands. “I learned a lot about barbeque sauce,” says Mary. She did a lot of the application work testing not just with dry spices, but also products such as extracting oils and oleoresins from the dry spice and incorporating them into a variety of foods. When the research and development manager retired, Mary took over that position. She was at OMI for eight years when Kraft took over General Foods and she then transferred to the dehydrated cheese division in Memphis, Tenn.

At the dehydrated cheese division, Mary developed spice, seasoning and cheese powder blends, including a cheese blend for Hamburger Helper. “The name of the game was make it better and make it economical,” says Mary. A lot of the products she developed for the dehydrated cheese division were for snack blends like potato chips, popcorn and corn chips. After two years in Tennessee, an opportunity opened up for a technical services director at Dairygold, a dairy co-op in Seattle, Washington.

At Dairygold, Mary worked on the consumer product side, primarily with ice cream, sour cream, cottage cheese, popsicles, butter, milk products and other frozen desserts. During that time was when items were going fat free. “At least 10 percent of an ice cream product was fat, so we had to find ways to replace it,” says Mary. In the early 1990s, she experienced one of her greatest challenges when the FDA passed the Nutritional Labeling and Education Act, which meant every product had to contain specified nutritional information and ingredient statements. She had to use scientific principles and figure out

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the chemical composition for a variety of products. Her college courses in chemistry, food science, nutrition and statistics, plus time in the field, served her well for the more than 1,000 nutritional labels she created. “Many weeks I worked six days a week, sometimes 12 hours a day,” says Mary.

She was at Dairygold for 10 years, when she took a role at McCormick & Company in Hunt Valley, Md., for two years working on the industrial side of the food business, developing spice blends to sell to other retailers. “When you eat something, you don’t think about what went into making the product but somebody had to come up with it,” says Mary.

Mary’s last job before retirement took her to Fairmont, Minn., to Nuvex Ingredients, a subsidiary of Kerry Group. At Nuvex she was working with products that went into nutrition and breakfast bars. She was a senior scientist there for several years.

Mary was diagnosed with celiac disease more than 30 years ago, but never let it affect her career. “When you are doing product development you don’t swallow everything. Simply getting the flavor on the back of your tongue will suffice,” says Mary. Many times, when she was creating seasonings, she would first mix it in a water solution to get the taste for the balance of the ingredients.

Mary never married and never had children, which enabled her to take a variety of jobs around the country. “It was a good life, and one of the reasons I became a food scientist was because I like to eat,” laughs Mary. Her favorite things about working in the food industry were the creativity, and the challenges.

Today, Mary lives at Cedar Community’s Elkhart Lake Campus in the independent living homes. She is closer to her mother who lives in the assisted living, and her siblings, who are all in the area. She has two goals for this year – to visit the one last state she hasn’t yet been to, West Virginia, and to eat at all the restaurants in Elkhart Lake.

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RESIDENTS SHARE FAVORITE FAMILY RECIPES At Cedar Community’s Elkhart Lake Campus, you will find the assisted living residents enjoying some favorite family recipes. When Molly Milski, Lead Cook, listened to the residents who talked about missing their old favorite recipes, she began incorporating their family recipes into the regular menu choices. At least once a week there will be a resident’s recipe on the menu with credit to that resident. “The residents like being involved in the menu options and are excited about sharing their recipes,” says Molly.

Special family recipes often bring back fond memories of holidays, social gatherings and special occasions. “It’s a great opportunity for residents to reminisce and share with other residents,” says Molly.

It also makes the residents feel like they have a say in what is offered on the menu. The recipes have included salads, soups, dinner entrees and desserts.

Molly joined Cedar Community in 2014 after her youngest of four children started school. She has no professional training in food preparation but has four critics at home who she has cooked for, for many years. She has a Bachelor of Arts degree in English. Molly has taken the culinary safe serve course and also researches any special diets the residents may have including celiac disease and diabetes. She oversees eight team members including dining assistants and cooks, and makes sure they are all aware of any resident special diet needs. “There is always something on the menu our residents with special diets can choose from to eat,” says Molly.

Molly is passionate about working at Cedar Community and likes interacting with the residents.

“I really enjoy this age group, and I do whatever I can to make the residents happy,” says Molly.

Residents also enjoy fresh produce from the raised garden beds located outside the dining room.

Life enrichment team member Katie works with the local high school and residents to plant the gardens, which are filled with tomatoes, lettuce, peas, radishes, pepper and cucumbers, along with other plants. “Residents really have a sense of pride and enjoy eating vegetables they had a hand in growing,” says Molly.

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STILL COOKING UP A STORM Richard Baumann, an independent living resident at Cedar Community’s Elkhart Lake Campus, was featured in the Summer 2017 edition of Live More, along with his wife Carol. Richard loves to cook and has several culinary accomplishments including cookbook author, writer for magazines and newspapers, and he even hosts his own cooking show alongside his daughter, featured on Plymouth Community Television, called The Dad and Daughter Cooking Show. He has made guest appearances on Milwaukee and Green Bay television stations, as well as being a speaker and cooking demonstrator for local libraries, the Milwaukee Public Museum, Mitchell Park Domes and various retirement communities in the Milwaukee area.

Today, Richard is working on a tour series for resorters. The driving tours will feature unique tidbits and history about Elkhart Lake. Richard has been busy visiting the local library to learn all he can about the village. Living in the area for quite some time, he also has a lot of knowledge and stories to share.

Richard also continues his love of cooking, and has retired his “I Ate At …” column for the Plymouth Review, but started a new one called “Mr. Happy Cook” which focuses on a variety of foods with backgrounds on each, along with one or two recipes. He also just finished and recorded 12 new shows for his television series with his daughter.

Richard has stepped back from some of his community commitments, and is also focused on taking time to travel more, including an upcoming vacation to Alaska with his wife Carol.

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TOP OF THE RIDGE RESTAURANT RENOVATIONS UNVEILED Cedar Community is proud to unveil the newly renovated Top of the Ridge restaurant located at Cedar Community’s Cedar Ridge Campus at 113 Cedar Ridge Drive in West Bend. “Cedar Community strives to create an attractive senior living community for our current residents and for generations to come. Oftentimes, the dining experience is one of the most important considerations for people choosing a retirement community. Our goal is to create an environment where the cuisine and restaurant ambiance offer an exceptional dining experience for our residents and their guests,” says Julie Gabelmann, Vice President of Resident Experience.

West Bend firm American Construction Services, in partnership with American Architectural Group and Studio Lux design firm, managed the renovations at the restaurant. American also served as the general contractor on the 4,560 square foot remodel. The updated design included a complete renovation with a new floorplan, carpet, furniture, the addition of a bar, and an updated lounge area in the restaurant lobby. There is an area for private dining in the back of the restaurant for small groups hosting an event, meeting or family gathering. The project focused on providing a casual dining atmosphere, while keeping up-to-date on the latest trends, and enhancing the overall dining experience for our residents and guests.

Cedar Community’s Top of the Ridge Restaurant offers a variety of menu options, including many healthy and fresh options, as well as home-style favorites, daily specials and Friday night fish frys. The restaurant is also available for private parties and events, and offers catering options, including to-go platters.

To book your next event or order a platter for your next party, call Top of the Ridge at 262.338.2812.

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NUTRITION AND HYDRATION AT END OF LIFE Food is a family tradition for many, and our life celebrations often revolve around food. Our emotional ties to food can sometimes make it difficult for family members to understand the role of nutrition and hydration when someone may be near the end of life, or on hospice care.

Artificial nutrition and hydration is a medical treatment that allows a person to receive nutrition (food) and hydration (fluids) when they are no longer able to take them by mouth. These treatments can be provided through intravenous administration or by putting a tube in the stomach. Artificial nutrition and hydration are life-sustaining medical therapies that can be legally initiated or stopped. Conversations about end-oflife issues should be initiated early in the patient’s treatment and an advanced directive should be in place outlining the patient’s final wishes for treatment. Everyone has the right to refuse or discontinue a medical treatment.

Artificial nutrition and hydration at end of life should be based on a patient’s wishes, prognosis and therapy goals.

Communication among the patient, family members and medical professionals is important. When someone with a serious, life-limiting illness is no longer able to eat or drink it usually means the body is beginning to shut down. Artificial nutrition and hydration will not bring the person back to health. Most doctors agree that artificial nutrition and hydration can increase suffering in patients who are dying.

It can add more discomfort including bloating, swelling, cramps, diarrhea and shortness of breath. The body is shutting down because of the dying process and not because of the lack of food and liquid.

There are ways to ensure a person’s comfort at the end of life by treating dry lips and mouth with small amounts of fluid and ice chips. Hospice and palliative care professionals are experts in providing comfort treatments. When a patient refuses medical treatment, hospice professionals can provide high quality care, minimizing discomfort and ensuring patient dignity.

When one is faced with a life-limiting illness, there are specialized teams of compassionate and caring individuals who can help you and your family. Cedar Community’s hospice team helps you live your life to the fullest, and can answer the many questions and concerns that come at the end of life. The patient is the most important member of the care team. Along with your personal doctor, Cedar Community’s hospice team members will support you and your family, ensuring comfort, dignity and the highest quality of care. Our team of nurses provide specialized care in pain management and symptom control.

Social workers provide emotional support and help with planning and resources to meet your needs and goals, while our chaplains provide spiritual guidance and support. To learn more, visit our website, cedarcommunity.org or call 262.306.2691.

Cedar Community Hospice team members will support you and your family, ensuring comfort, dignity and the highest quality of care.

“The team was on top of my dad’s priorities and was excellent with him. I called in a crisis and asked for the best. Your team has delivered. I have wept tears of relief today.

Thank you. Thank you.”

- Diana (family member of a Cedar Community Hospice patient)

home health & hospice

For more information, please call 262.306.2691.

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CELEBRATING OUTSTANDING TEAM MEMBERS

GAIL ZIEGELBAUER Gail Ziegelbauer began her career at Cedar Community 30 years ago in 1989. She is a certified nursing assistant and medication assistant. Gail received her training at Cedar Community during a two-week class for nursing assistants, took the state exam and became certified. In 2002, she was approached by the director of nursing to take a medication assistant class. She enrolled in a four-month program at Moraine Park Technical College in Fond du Lac and received her certification. “I have learned so much on the job as well, especially all the computer documentation,” says Gail.

The residents love Gail and often worry when she has a few days off, that she is not coming back. When asked about retirement she says her husband is ready for her to retire but he knows she has way too much energy yet to stop working.

“Maybe I will retire in a year. I love the residents and they know it,” says Gail. One resident asks that Gail tuck her in each night, otherwise she says she can’t get to sleep. Gail also commends those she works with, “I have good people around me. We all have to function as a team; otherwise, nobody can shine.”

Cedar Community is only the third company Gail has worked for during her career. Right out of high school she worked in an office for six years. “Can you believe they let a 17-year-old handle the payroll?” laughs Gail, who said she was also very good at that job. She quit when her son was born and was fortunate to stay home with him until he was 12 years old. When her son’s school needed a lunch administrator, she took the job from 1986 until 1989.

When Gail does retire, she said she will take it easy for a while and would like to take a trip to Alaska. “I will definitely come back and visit the residents,” says Gail.

Gail’s sister worked at Cedar Community as a nurse early on in her career. Gail knew it was a great place to work and she wanted a job she didn’t have to take home with her.

When she worked for the lunch program, she always had to take paperwork home. “Cedar Community had a great reputation and they were the best nursing home in the country, so why wouldn’t I want to work here,” says Gail. She was also very close with her grandparents and loved the idea of working with the elderly. “They are such a treasure trove of information and knowledge. The stories they remember and share are so interesting,” says Gail.

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Gail was nominated by her fellow team members for the Team Member of the Quarter who said she is a wonderful caring caregiver, speaks gently and lovingly to each resident and loves each and every resident for whom she provides care.

To learn more how you too can have a fulfilling career at Cedar Community and make a difference in the lives of our residents, visit our website, cedarcommunity.org.

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Many Cedar Valley guests request recipes from our kitchen. This recipe is a guest favorite.

CRANBERRY CILANTRO QUINOA SALAD Yields 6 servings Ingredients: 1 cup dry quinoa 1 + ½ cups water or broth ½ cup dried cranberries 3 - 4 Tbsp fresh chopped cilantro juice of 1 lime 1 additional lime, sliced into wedges 1 + ½ tsp curry powder 1/8 tsp cumin 1½ cup bell peppers or sweet mini peppers, diced ¼ cup chopped green or red onion 1/3 cup toasted sliced almonds ½ cup carrots, grated/shredded 2 - 4 Tbsp pepitas salt and pepper to taste olive oil for drizzling, as desired Directions: Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!

Next add your water or broth, set burner to high, and bring to a boil.

Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.

While the quinoa cooks, chop and prep the remaining ingredients.

Combine freshly cooked quinoa with lime juice, curry powder, cumin, peppers, onion, almonds, pepitas and carrots. Season to taste and stir to combine.

For best results, chill salad before serving, to allow the flavors to mingle even further!

Salad can be made in advance and keeps up to four days. Serve with fresh lime edges for an extra burst of citrus!

Many other of our favorite recipes along with a history of Cedar Valley and photos are available in our own Cedar Valley cookbook – Recipes From Our Kitchen to Yours.

The cookbook is available in our gift shop, or call us at 262.629.9202 and we would be happy to mail you a copy.

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CEDAR COMMUNITY AND UNITED CHURCH CAMPS, INC. FORM MINISTRY PARTNERSHIP Cedar Community and United Church Camps, Inc. (UCCI) announce a ministry partnership to enhance programming and bring additional outdoor ministry opportunities to Cedar Community’s Cedar Valley Retreat Center located on Hwy D in West Bend. Cedar Valley Retreat Center has offered spiritual retreat opportunities for individuals and groups, artist workshops and a variety of classes since 1986. “We are very excited about our new partnership with UCCI. Many of our residents have been active participants and volunteers in UCCI ministry programs over the years. Having a UCCI campus close to West Bend will benefit not only our residents, but the people of the greater Milwaukee area as well,” says Lynn Olson, Chief Executive Officer, Cedar Community.

United Church Camps, Inc. is an outdoor ministry program of the Wisconsin Conference of the United Church of Christ, its member congregations and ecumenical partners. The camps are open to everyone and provide a place where campers can relax and rejuvenate, and express faith. UCCI will bring its mission, “We will love God, one another, and the Earth by providing sanctuary, practicing hospitality, and performing ministry,” to the 100-acre Cedar Valley campus. “If ever a win, win, win, win situation existed, this is it!” says Glenn Svetnicka, Executive Director, UCCI. “Cedar Valley continues to serve its community into the foreseeable future, UCCI gets another retreat facility to serve the Wisconsin Conference Churches and our ecumenical partners, Cedar Community gains a willing partner to spread the good news of their healthcare and retirement programs, and the Wisconsin Conference of the United Church of Christ gets another Outdoor Ministry Retreat Center to complement the indoor ministry of its churches. I look forward to a bright future together with Cedar Community.”

UCCI will manage the day-to-day operations of Cedar Valley under a 30year lease agreement with Cedar Community, who will continue to own the property. Current Cedar Valley team members will join the UCCI staff on January 1, 2020, when the lease agreement begins with Cedar Community. “I am very excited about this partnership, which we have been working toward for several years, and am looking forward to great things to come. We are beginning a new relationship which we will build into a long-term, successful partnership with a shared vision, merged cultures and technologies, and happy guests. It is a win-win for all involved,” says Rebecca Conde, Director, Cedar Valley.

UCCI will provide capital improvements and technology upgrades to the Cedar Valley campus. They will also continue and enhance the animal ministry program, art workshops and retreat opportunities at Cedar Valley. This partnership allows Cedar Community to focus its time and resources on its mission of providing residents an opportunity to enjoy, explore and embrace their best life.

Madelynn Miezio, a Cedar Community independent living resident, has been actively involved with UCCI, attending eight camps over eight years. “I am greatly delighted that Cedar Community and United Church Camps, Inc. are forming a partnership. The combination of compassionate caring and environmental experiences brings about strong relationships and wholesome living,” says Miezio.

cedarcommunity.org

CEDAR COMMUNITY RETREAT CENTER AT CEDAR VALLEY EVENTS

Cedar Valley Campus | 5349 County Road D, West Bend

From Photos to Paintings with Robert Meincke August 9, 10 and 11 | 9 a.m. to 4 p.m.

Turn your favorite photographs into realistic acrylic paintings using a grid as a guideline and application of color. Supply list provided at time of registration. $120 commuters, includes lunch all three days. $290 overnighters, includes two nights stay and all meals.

Abstract Acrylic Landscapes with Beki Borman

September 6, 7 and 8 | 9 a.m. to 4 p.m.

Work from photos exploring abstraction through the subject of landscape. Starting with the basics of acrylics, mark making, glazing and experimental methods, learn to paint expressively. You will also learn the basics of abstraction including composition and evaluation. Geared toward beginner and intermediate painters. Supply list provided at time of registration. $120 commuters, includes lunch all three days. $290 overnighters, includes two nights stay and all meals.

Watercolor Excitement with Joyce Eesley

November 8, 9 and 10 | 9 a.m. to 4 p.m.

Designed for watercolor painters who have tried painting and would like additional instruction. Learn through demonstrations, with ample painting time. Gain knowledge and insights sharing tips and techniques. Supply list provided at time of registration. $120 commuters, includes lunch all three days. $290 overnighters, includes two nights stay and all meals.

Paint, Sip, Repeat with Camille Walters

Thursday, Dec. 12 | 6 to 8:30 p.m.

Camille offers step-by-step instruction that anyone can do.

She demonstrates the painting so that even if you can’t draw a straight line, you can do this. No previous experience required. $35 includes instruction, all supplies and a glass of wine or soda.

Paint, Sip, Repeat

Thursday, Sept. 19 | 6 to 8:30 p.m.

Join Camille Walters for this paint workshop using acrylics on glass.

Camille offers step-by-step instruction that anyone can do. No previous experience required. Each student will leave with a framed masterpiece ready to hang on your wall.

All classes are open to everyone.

For more information or to register for any of the above classes, call 262.629.9202 or visit cedarcommunity.org. Advance registration is required.

$35 includes instruction, all supplies and a glass of wine or soda.

BOOK YOUR EVENT AT THE RETREAT CENTER AT CEDAR VALLEY!

Planning an event, business meeting, anniversary, birthday party, family reunion, baby shower, graduation party, etc.? The Retreat Center at Cedar Valley would be happy to help. Our team of experts will partner with you to creatively plan and execute your event, ensuring you and your guests have a memorable occasion. Whether you are a group of one, or 100, our team members will be happy to personalize a menu to fit your every need. Guest rooms are available for those wishing to stay overnight, plus we offer a menu of spa services by appointment.

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Out&About EVENTS | CLASSES | SEMINARS

ONGOING

SAVE THE DATE!

PARKINSON’S SUPPORT GROUP

HERITAGE HOUSE FALL FUN DAY

Third Monday of every month | 1 p.m.

Saturday, Oct. 5 | 1 – 3 p.m.

Cedar Community, Cedar Ridge Campus | 113 Cedar Ridge Drive, West Bend

Cedar Community, Cedar Lake Campus | 5595 County Road Z, West Bend

For more information, contact Jeremy Ott, 1.800.972.5455.

CAREGIVER SUPPORT GROUP

First Wednesday of every month | 1 p.m.

Cedar Community, Cedar Ridge Campus, First Floor South Conference Room | 113 Cedar Ridge Drive, West Bend This is an informational discussion followed by a question and answer period for anyone close to a loved one needing support, whether physically or emotionally.

FALL CRAFT FAIR, INDEPENDENT LIVING APARTMENT AND TOP OF THE RIDGE RESTAURANT OPEN HOUSE

Saturday, Oct. 12 | 10 a.m. – 2 p.m.

Cedar Community, Cedar Ridge Campus | 113 Cedar Ridge Drive, West Bend

ALZHEIMER’S SUPPORT GROUP

Second Wednesday of every month | 1 p.m.

Cedar Community, Cedar Run Campus, The Cottages Meeting Room | 6090 Scenic Drive, West Bend For more information, contact Melissa Bright, 262.306.4230.

SUMMER CONCERT SERIES 2019 Third Tuesday of the Month | 6 – 8 p.m.

Generations’ Patio | 1500 Douglas Drive, Plymouth Featuring: Pic a Deli Grill Dancing Plymouth Brewing Company 50/50 Raffle Polka 50s and 60s Hits sponsored by:

FREE! ALL AGES! RAIN OR SHINE! July 16

OVERTIME (50s and 60s) Bring colored duct tape to donate to the Family Resource Center

August 20

II COOL (50s and 60s) Bring cleaning supplies to donate to Safe Harbor

September 17 A WESTERN EDGE (country western)

Elkhart Lake

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Bring stickers or stamps to donate to Growing Generations

cedarcommunity.org

SPONSORSHIP OPPORTUNITIES MONARCH $5,000

Presenting sponsor

· 16 admissions, meals and butterflies · Website link · Recognition: news release, Facebook, email blasts and newsletters

Butterfly Release

Saturday, Aug. 17 | 10:30 a.m. to 1 p.m.

10:30 a.m. Registration | 11 a.m. to 1 p.m. Program Cedar Community, Cedar Ridge Campus 113 Cedar Ridge Drive, West Bend The annual Butterfly Release is an uplifting celebration of life where friends and families join in the release of hundreds of butterflies, honoring their loved ones. Guests enjoy musical entertainment, an activity area for all ages, memorial wall and food and beverages available for purchase.

Proceeds from the event support Cedar Community’s Partners In Caring® campaign. For 40 years, our Partners In Caring donors have supported the mission of serving those who may need Medicaid assistance to meet their care needs. Your generosity ensures residents who may need financial assistance for their care, will always know that Cedar Community is a place of caring and compassionate residents, team members and donors.

· Signage at the event

BLUE PEARL $2,500

Entertainment sponsor · Ten admissions, meals and butterflies · Website link · Recognition: news release, Facebook, email blasts and newsletters

· Signage at the event

RED GLIDER $1,500

Tent sponsor

· Eight admissions, meals and butterflies · Website link · Recognition: news release, Facebook, email blasts and newsletters

· Signage at the event

BUTTERCUP $1,000

Memorial wall sponsor Admission with one butterfly: $5 (six and older) (Five and under receive free admission and no butterfly.)

Each person must have a ticket to be admitted to the Butterfly Release.

Admission tickets are available for purchase at the following locations: . Cedar Community, Cedar Lake Campus | 5595 County Road Z, West Bend . Cedar Community, Cedar Ridge Campus | 113 Cedar Ridge Drive, West Bend . National Exchange Bank | 1320 W. Paradise Drive, West Bend . The Hub | 303 Water Street, West Bend . Commerce State Bank | 1700 S. Silverbrook Drive, West Bend Tickets are first come, first serve.

Only 350 tickets are available.

· Six admissions, meals and butterflies · Recognition: news release, Facebook, email blasts and newsletters

· Signage at the event

PAINTED LADY $500

Activity area sponsor

· Four admissions, meals and butterflies · Signage at the event

TIGER SWALLOWTAIL $250

Friend of Cedar Community

· Two admissions, meals and butterflies · Signage at the event

Every Step

with Cedar Community Cedar Community is committed to being a leader by helping others navigate the landscape of senior living and senior health care.

Each seminar will provide valuable information to help you and your loved ones plan for the future.

Thursday, July 18 | 10 a.m.

Cedar Community, Cedar Lake Campus Cedar Lodge | 5595 County Road Z, West Bend

Thursday, Oct. 3 | 10 a.m.

Cedar Community, Cedar Ridge Campus Grand Hall | 113 Cedar Ridge Drive, West Bend

A Working Professionals’ Transition into Retirement

Retail Safety/Identity Theft

Are you contemplating retirement? Do you have questions and concerns? Are you retired and bored? Retirements is just as much an emotional, as it is physical, readjustment for lifelong career professionals. Mary is ready to pass along her 25-year wisdom about the physical, emotional and psychological transitions that working professionals encounter after they retire. She has also written acclaimed books that counsel emotional peace, cultivating hobbies and identity rediscovery for fostering a healthy retirement.

Identity theft happens when someone uses your personally identifying information such as your name, social security number or credit card number without your permission to commit fraud or other crimes. Learn more about the latest scams, how to detect skimmers on ATM and gas pumps, what to watch out for and how to protect yourself from being a victim.

Mary Paul, Mary Paul LLC

Detective Timothy McCarthy, West Bend Police Department

Please RSVP for each seminar, 262.306.7685 or at RSVP@cedarcommunity.org.

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Every Step with Cedar Community

| LEAVING YOUR LEGACY

Planning for your financial and family legacy can seem overwhelming, especially when talking about money which can sometimes be considered a taboo subject. Having a plan that is based on your values and goals for your family is incredibly important.

Join Elaine Shanebrook, retired lawyer, as she presents a special seven-part Every Step with Cedar Community series on estate planning entitled Leaving Your Legacy. This educational series will help you understand your options for estate planning, while also considering your values, your family and the legacy you would like to create for future generations.

Attendees will receive educational materials at each seminar, helping you to get organized, and to think about what is important to you when it comes to planning your legacy.*

Thursday, Sept. 19

Thursday, Nov. 14 (note 2nd Thursday of the month

Your Healthcare Power of Attorney and Funeral Preplanning This session will explore the preplanning that one can do to avoid the potential of a court-ordered guardianship, with the use of a power of attorney for healthcare.

Attendees will also learn about living wills, and how and when do not resuscitate orders can be in effect. The funeral preplanning process will also be presented by a local funeral director.

due to Thanksgiving holiday)

Financial Conversations and Values-based Planning Did your parents discuss money or financial matters when you were young? Do you talk to your children about your estate or what is important to you when planning your legacy? This session will touch on how to start a conversation with your family about your values and what is important to you when leaving your legacy.

Thursday, Oct. 17

Future seminar topics include: . Considerations on how to divide your estate . Should you use a will or a trust . Tax consequences in your estate . Charitable giving and ethical wills.

Your Financial Power of Attorney and Important Considerations Who you choose to become your financial power of attorney can become a source of conflict in many families.

What should you take into consideration when choosing who should take care of your finances? What options are there outside of your family?

*All of the sessions will have a short presentation, and allow for group discussion and questions.

None of the seminars will be a solicitation for financial gifts, nor will they offer legal or tax advice.

They are informational and educational only.

10 a.m.

Cedar Community, Cedar Ridge Campus | Grand Hall 113 Cedar Ridge Drive, West Bend Please RSVP for each seminar, 262.306.7685 or at RSVP@cedarcommunity.org.

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Non-profit Organization U.S. Postage PAID West Bend, WI Permit No. 24 5595 County Road Z | West Bend, WI 53095

CEDAR COMMUNITY SERVICES DIRECTORY Independent Living

Outpatient Rehabilitation

Resale Shops

Home Health & Hospice

· Cedar Treasures at Cedar Ridge 262.338.8377

· Cedar Lake Village Homes

262.306.2691

· Elkhart Lake Village Homes

· Home Health

· Cedar Closet 262.306.2100, ext. 4119

Assisted Living

· Hospice

Volunteers

262.338.4615

· Cedar Ridge Apartments

262.306.4299

262.306.2150

Restaurant and Catering

· Cedar Bay East

262.338.2812

· Cedar Bay West

· Top of the Ridge Restaurant and Catering

· Cedar Bay Elkhart Lake · The Cottages (memory care)

Short-term Rehabilitation and Skilled Nursing 262.306.4240

Retreat Center at Cedar Valley 262.629.9202

262.306.4218

Philanthropy 262.338.2819

Cedar Community Main Number 262.306.2100

Careers

cedarcommunity.org

· Cedar Lake Heath and Rehabilitation Center

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