Salina Community Matters April 2019

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Commun ty Matters Salina Presbyterian Manor

April 2019

Mary’s Musings on holy humor By Mary Bridges, chaplain Salina Presbyterian Manor Generations of my family overcame untold adversity as they labored to make new homes in foreign countries. If asked, I would describe these Germans from Russia, who settled in Russell, as quiet, stoic and stern looking. Growing up I often thought I had been adopted because I felt like I didn’t really fit in. Laughter and humor have always been part of who I am, and my personality certainly didn’t match those mostly unsmiling, stern looking people I called family. My five siblings were much older than I was. At a very young age, I found that I could make them laugh at me – or with me – and a connection was made. Recently, I had the opportunity to reconnect with my Funk side of the family, when Doug came to work at Presbyterian Manor. I’m sure we are related. Doug reminded me of how much I liked my maternal grandmother’s side of the family because they were an exception to all the somber faces seen at family gatherings. They were the FUNk MUSINGS, continued on page 6

Taylor Copas shares his passion of creating in the kitchen with others as our community’s new executive chef.

Chef makes kitchen new home for culinary delights Earlier this year, Taylor Copas found himself in our kitchen as the new executive chef of the community. Our stomachs couldn’t be happier. “I have really enjoyed the freedom I’ve been given to create and showcase my skills. It has helped me get my passion and love for the kitchen back!” said Taylor. Previously, Taylor was the owner/chef for an American style breakfast and lunch diner in Salina called 9th Street Diner. But before returning to his home town of Salina in 2015 to open his own restaurant, he tried a number of jobs in the food industry until he found the perfect fit. “After high school, I wasn’t really sure what I wanted to do. I worked as a server at Applebee’s and TGI Friday’s. I then moved to the Lake of the Ozarks, where I became front house manager of Bambooze Bar and CHEF, continued on page 5


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