SEEDS
of Hope
Agency Newsletter | Spring 2026
A Seat at the Table: When a Meal Becomes Therapy Mid-morning on a Tuesday in Solon, the Rainbow Room at Solon Pointe is filled with the fresh, woodsy scent of mushroom duxelles, rosemary, crushed pine nuts, garlic, and lamb hitting a hot pan. The aromas and sounds resemble those of a fine restaurant. But Solon Pointe is not a restaurant, and the person cooking is not a chef. He is a resident whose cooking has become part of his therapy. David Frederick is happiest when creating culinary experiences for friends and family. But six years ago, multiple health complications forced him to leave behind his beloved kitchen and move into skilled nursing care at the relatively young age of 65. He struggled through the first months with acceptance of his debilitating physical conditions, as well as some emotional challenges. “It was a big change in my life,” he said. Before a stroke paralyzed his left arm and an above-knee
amputation left him without the use of his right leg, David had been a neurosurgeon, a researcher, and a virtuoso in the kitchen. “Transitions into long-term care can be emotionally complex,” said OhioGuidestone therapist Dionna Adie, who has worked with David for a little over a year. “Many residents are grieving losses such as independence, familiar routines, and even a sense of identity, and that can show up as anxiety or depression.” Dionna is part of an OhioGuidestone program that provides behavioral health therapy specifically for residents of long-term care and assisted-living facilities. Together, Dionna and David worked to help him adjust to his new life and rediscover what he missed most: a sense of community and the ability to create joyful experiences for others. continued on page 2