Richardson Life Magazine Issue 6

THE FOODIE ISSUE

GREAT EATS AND LIBATIONS IN RICHARDSON

Chef Justin Box La Casita Bakeshop Sueño Cocteleria Mexicana

THE SILVER SOCCER LEAGUE

Summer 2024

VOLUME 2 ISSUE 6

Your Local Real Estate Team WORK WITH US. EXPERIENCE THE DIFFERENCE.

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CONTENTS

14

CHEF JUSTIN BOX

20

SUEÑO

32

LA CASITA BAKESHOP

04 The Richardson Scene

24 Focus on Philanthropy

42 RISD Educators' Corner

06 City Services

28 Community News

46 Out & About

08 Healthy Living in

31 What We're Loving

10 Spotlight on Civic

38 Sports Spotlight

Richardson

Leaders

Lately

RICHARDSONLIFEMAGAZINE.COM

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LETTER FROM THE EDITOR

A

s Kyla and I plan each issue of Richardson Life, we get energized talking through the issue’s potential and bouncing ideas off each other. We brainstorm stories for the different sections of the magazine (Sports Spotlight, RISD Educators’ Corner, etc.) and make a list of people to contact for each one.

We've decided to shake things up a bit. We’ve chosen to spotlight the “foodies” of Richardson for our May issue. Richardson has truly become a culinary hot spot and we're all in when it comes to celebrating our city's epicurean success.

We’re most excited to introduce you to Justin Box, one of our favorite Richardson chefs. His culinary creations are exciting, artistic and delicious.

But it’s not just his food that impresses us. Justin is 14 years sober after diving off the deep end into heavy drug use and destructive behavior in his teens. Now a husband and father, Justin has found peace and he’s excitedly pursuing some big plans for the future, including his new catering venture aptly named Good Guys Cooking Co. Have you discovered La Casita Bakeshop yet? If not, it’s time. And did you know that RISD has a Culinary Arts Magnet with opportunities for students to create and serve a variety of foods in real-world settings? For those of you into craft cocktails, Sueño has started hosting “block parties,” most recently for Cinco de Mayo.

They share some of their mixology secrets with us in this issue.

Even though we’re focusing on food, we still like to shine a light on notable Richardson stories unrelated to our theme. Former Richardson mayor Gary Slagel is now Chairman of DART and Richardson Reads One Book just made its 2024 selection. These and other exciting topics await as you turn the pages of our magazine.

Enjoy!

Patti Otte

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Publisher Kyla Obert

Special Thanks Deborah Dobbs, Gary Slagel, Maricsa Trejo, Justin Box, the Silver Soccer League, Andrea Overturf, Julio Pineda, Jason Philyaw, Bill Alsup, Danea Newman, Julie Smith, Keri Samples and the City of Richardson

Editor Patti Otte

Cover Photo Photographer Josh Phillips Photography

Ad Sales Mike Obert

For Advertising Questions, please email mobert@hylogroup.com

Designer Open Look Business Solutions

For Editoral Requests, please email pmotte@hylogroup.com

RICHARDSON LIFE MAGAZINE

HyperLocal Media 224 W Campbell Rd, STE 428 Richardson, TX 75080

Managing Partners Mike and Kyla Obert

Whatever Your WHY West Coast University-Texas Is HOW We’re proudly educating a new generation of Texas healthcare heroes.

THE RICHARDSON SCENE Richardson’s vibrant community hosts an array of civic, social, educational, sporting, philanthropic and business events throughout the year. If you would like to have a picture included in the Richardson Scene, please send submissions to thescene@hylogroup.com.

Contingent from Richardson Chamber of Commerce in Washington, DC

Leadership Richardson Class 39 at Richardson ISD Foundation Prom

Canyon Creek citizen and local hero Jay Dalehite at the park dedicated to him on Fall Creek Drive

Richardson Woman's Club making donation to Network's Seniors' Net

RPD Officer Jeremy Savage receiving 2023 Officer of the Year award from Chief Gary Tittle

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Cynt Marshall, CEO of Dallas Mavericks (l), Karen Bright and Angela McCants

Richardson Woman's Club donating shoes to RISD Council of PTA's Clothes Closet

Abbie Kauffman, Tara Brahmi, Kim Hines and Jeff Dunn at RFD as part of Leadership Richardson

LR Class 39 with Annie Holland of Lone Chimney Mercantile

Richardson Chamber Leaders After Hours and Young Professionals event

Canyon Creek Homeowners Association Board honoring Jay Dalehite

Mayor Bob Dubey (l), Chamber President & CEO Kim Quirk and Richardson City Mgr Don Magner

RALC Murder Mystery performers

Richardson Chamber Leaders After Hours and Young Professionals event

Mayor Bob Dubey at Richardson Interfaith Alliance event RICHARDSONLIFEMAGAZINE.COM

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CITY SERVICES

COR's Danea Newman conducting an inspection at Cottonwood Arts Festival

CITY OF RICHARDSON HEALTH DEPARTMENT

Keeping Local Food Establishments Safe for All of Us **Information in this article provided by the City of Richardson Health Department.

T

he City of Richardson health department’s stated mission is “to promote public and environmental health and improve the quality of life in our community by enforcing regulations, forming partnerships, and educating the public.” According to Bill Alsup, the City’s Health Director and COR team member for 28 years, the department employs four full-time health inspectors who stay busy monitoring 775 brick and mortar establishments. These facilities include restaurants, grocery stores, convenience stores…anything that sells food. States Alsup, “Even if items are pre-packaged and not made on site, we inspect the facility.”

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To ensure compliance with the City’s health department requirements and state codes, most places are inspected twice a year; however, the health department performs a risk-based analysis in certain situations. For instance, if a place’s food preparation is more complicated (several items are made from scratch or specific rules for food handling need to be followed to make sure food is safe), or if an establishment’s compliance history is not good, it may be inspected up to six times a year.

Every health inspection is unannounced and usually lasts 20-

40 minutes. These visits provide a “snapshot” of the facility’s compliance on that given day. According to the City website, scores are based on a scale of zero to 100. A score of 90 to 100 is excellent; 80 to 89 is good; 70 to 79 is acceptable; and 60 to 69 is marginal.

If a facility earns a score below 60, it has what is called an “eminent health hazard” and is fined and closed until the problem is addressed and the facility is back in compliance. Threats of that nature can be as simple as not having hot enough water or as unsanitary as an insect or rodent infestation.

I’ve always been proud of what we do as an organization and the way we take care of our residents, businesses and stakeholders. But I’m equally proud to do it with the people I work with. The people in this organization really care about this community…every day, in every department.

– Bill Alsup

The City’s Health Department goes out of its way to provide education to these establishments so that restaurants can be successful in meeting the high standards of cleanliness and food safety that the city and state demand.

The City’s website has all kinds of information, including, but not limited to, information on how to lay out a kitchen; spacing on hand sinks; floor, wall and ceiling material requirements; employee training requirements and more.

The City also provides a “cheat sheet” for temporary events such as

fairs or festivals. Every single food vendor set up at any event within the city limits receives a health inspection, again with the goal of keeping residents safe from any food-borne illnesses.

Director Alsup states, “Our main goal is to do our part to maintain the safety of the food supply in the community.

Richardson has lots of choices and we have become a ‘foodie’ city. If you see something that you’re not sure is right or notice that a restaurant seems to be ‘sick,’ you’re always welcome to report them.”

HEALTH DEPARTMENT MISSION STATEMENT: “To promote public and environmental health and improve the quality of life in our community by enforcing regulations, forming partnerships, and educating the public.”

For more information about the COR health department, visit http://cor.net/health, email askrichardsonhealth@cor.gov or call their main number at 972.744.4080.

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HEALTHY LIVING IN RICHARDSON

MASTERING MINDFUL EATING

By Deborah Dobbs, MA

go, while working or scrolling, or we skip meals altogether. I’m encouraging us to find a place in the middle of these extremes where we can engage in mindful eating each day. If that’s too demanding, then perhaps we can mindfully eat the first bite of a meal or snack.

IMPORTANCE OF ELIMINATING DISTRACTIONS Whether it’s an entire meal or a single bite, mindful eating requires the absence of distractions. The first one that comes to mind is the phone. Unless it facilitates a mindfulness activity (such as immersing oneself in music or a guided meditation), the cell phone is the antithesis of mindfulness. Even when face-down on the table, it’s an ever-present distraction.

As we consider exploring some of the exciting restaurants and coffee houses springing up in Richardson, let’s also consider savoring the experience they offer.

THE BENEFITS OF SHARING MEALS TOGETHER (WITHOUT TECHNOLOGY)

I

f you read RLM’s spring edition, you might recall the theme of mental health and physical health being intertwined and interdependent. Mental fitness is as important as physical fitness and mindfulness is one of the easiest exercises to do.

This issue celebrates all things food-related in our community and mindful eating is important to health and well-being.

WHAT IS MINDFUL EATING? Mindful eating involves slowing down and engaging all our senses when we

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RICHARDSON LIFE MAGAZINE

consume food or drink. With mindful eating, we notice the colors, textures and aromas of our food and how it feels once it reaches our mouth. Of course, taste gets the spotlight, but with mindful eating, we also pay attention to the process of chewing and swallowing.

When we look back on our best times around the table, rarely is the food the star.

The powerful memories usually involve the connections we’ve made, the stories or jokes we’ve heard, and the sense of belonging we felt. Around the table, we learn about each other and share our histories.

Eating together as a family helps children learn how to socialize, practice manners, and bond with their parents. We are wired to be in community and sharing a meal with others is one way to do it. We all have to eat, right? Why not eat together?

Now, being mindful about every morsel of every meal seems impractical (and a bit weird). But too often, the structure of our lives prevents us from enjoying and savoring our food at all. We eat on the

To elevate the experience, consider venturing outside your comfort zone.

Trying something new provides intellectual, emotional and physical stimulation.

It helps us get to know each other (and

ourselves) better and provides a sense of adventure. Plus, it makes an experience more memorable. So try a new recipe or, more simply, a food you’ve never tasted (like a prickly pear or a purple potato).

Don’t want to cook? You’re in luck because Richardson offers a remarkable array of options. From shabu shabu to chicken fried steak, you're sure to find something you've never tasted before.

Go out together and mindfully make new memories. Who knows? Perhaps you’ll even find a new favorite spot.

Deborah Dobbs, MA serves as Executive Director of The Counseling Place and has been part of the Richardson community since 1973. A published author of psychological thrillers (available on Amazon or directly from Anatolian Press LLC), she also has several screenplays in the works. Deborah loves fly-fishing with her husband, drinking Irish whiskey and smoking the occasional cigar. And if she loves you, she’ll cook for you.

972-231-8241

SPOTLIGHT ON CIVIC LEADERS What are three words which describe you best?

Visionary, goal-oriented and workdisciplined.

You grew up in Illinois. What brought you to Texas?

I graduated from Illinois State University with a bachelor's degree in industrial technology and went on to earn a master's degree in business administration from Abilene Christian University. Ironically, all my professional work has been in mechanical, software and electrical engineering.

I moved to Richardson in the 1970’s to work for Texas Instruments. My late wife Pat and I were living in Illinois at the time with our four children.

Everyone told us we needed to find a home in the RISD school district, so I purchased one in Cottonwood Creek before moving the family here and then showed them the home. My wife was less than enthusiastic about the house, but over time we made it our own and got very involved in our neighborhood and the city.

Tell us about your current professional life.

I am the founder and CEO of CapitalSoft, Inc., a web-based software company. CapitalSoft develops and implements enterprise level Capital Program Management Software for the transportation construction industry.

The company's product, CapEX Manager, provides the owner access to real-time, relevant information that accurately identifies progress and forecasts trends, thereby improving visibility and control over project schedules and expenditures.

You’ve been a public servant for many years. Share with us some of your civic roles.

I’ve been very involved in the North Texas region. I was elected to the Richardson City Council in 1987 and

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GARY SLAGEL Chairman of the Board, Dallas Area Rapid Transit (DART)

then became mayor pro tem in 1989 and mayor in 1991. I began working with DART during my time as mayor. In 2011, I left my position as mayor and was appointed to the DART Board, representing Richardson, Addison, Highland Park and University Park.

In addition, I served on the Regional Transportation Council for many years and then became president of the North Central Texas Council of Governments (NCTCOG) executive board. I was also a member of the Metroplex Mayor's Association, serving as its president, and as a member of the executive committee of the Dallas Regional Mobility Coalition.

Most recently, I’ve taken on the role of Chairman of the Board of Dallas

Area Rapid Transit (DART). I am again a member of the 12-county Regional Transportation Council (MPO), a board member of the McKinney Avenue Transit Authority, and a member of the Trinity Rail Express Advisory Council and the Texas A&M Transportation Institutes (TTI) Advisory Council.

Who was your role model for civic service?

Dad was a great example of civic service. He sold insurance in our small town of Fairbury, IL, population 2,500.

He and an Army buddy were in the American Legion together and they established the Fairbury Fair in their hometown, located outside of Bloomington. The fair was a beloved annual event. My dad and his friend ran the fair and I worked there every summer.

Slagel and wife Anne at a costume party

When I was growing up, Indy 500 race drivers would come to the fair and race on the dirt tracks. It was quite an event.

Both my mom and dad were involved in Scouting. Mom was a Scout leader and Dad earned the highest honor in Scouting, the Silver Beaver, for his exemplary service to the Scouting program. I, too, was involved in Scouting through the Explorers program.

What are your goals as DART’s Chairman?

We have three major goals at DART: to make the entire system safe, clean and reliable. Our strategic plan is to provide transit service like a reliable utility. We’ve set an aspirational goal called “10 by 10.” In summary, we want all DART users to be able to connect to a DART service within ten minutes regardless of where they are located and then wait no more than ten minutes at a stop for a DART bus or train. Go Link is an on-demand service in its infancy that will create connections like an Uber service to transit stations. Again, it’s an aspirational goal, but it’s guiding our efforts to grow the DART system.

The Slagels on a recent visit to Waco

None of my civic accomplishments would have been possible without the loving support of my family, encouragement of my employers, and the excellent teams that engaged with me in these efforts. Our past Richardson leaders set a great foundation. A talented City of Richardson staff, fellow council members and hundreds of volunteers have worked together to build Richardson into the fabulous city that it is today. We will not stop here but will continue to build the future, thanks to the current leadership of our City.

– Gary Slagel

We are also working to develop a homogenous, collaborative environment at DART. The Board is comprised of 15 members who represent 13 cities. The Board’s composition is based upon population numbers; therefore, Dallas has eight Board members and the suburbs

have seven. Generally, Board members vote with a mindset of what is best for the DART system. However, occasionally members are influenced by their own city council’s needs and desires, which can sometimes be at opposition with DART’s broader vision. We hope to col-

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SLAGEL’S NOTABLE ACCOMPLISHMENTS Visionary driver of the 26-mile, $1.6 billion Silver Line commuter rail service from DFW Airport, east across the northeastern region of the DFW Metroplex.

Led several initiatives, including the development of four DART station areas, a non-transit mixed uses development, and several redevelopment areas.

Developed a visioning process/comprehensive planning guide for the redevelopment of older areas of Richardson.

Slagel's first campaign

lectively place what’s best for the region at the forefront of every decision.

How did your time at Texas Instruments influence your vision for the city of Richardson?

During my time at TI, I travelled extensively and experienced cities with very integrated communities.

There are certain regions of the country that were built around tech companies and those areas tend to have a strong transit system. Those communities looked very inviting: clustered retail/restaurant centers, work/play environments and park systems were well-planned. In many cases, universities were present, making the cities even more appealing.

I knew that if we could emulate that model in Richardson and incorporate an interconnected infrastructure such as Galatyn Park, we could position Richardson as a visionary and expansive city of the 21st century.

What are you most excited about for the future of Richardson?

Right now, I’m excited about DART’s Silver Line coming in and what it can mean for our city. It’s very rare to have a rail line transit stop at a major university and it will open so many doors. It will impact the arts and culture in that it will broaden what we can do in the community with the arts. We’ll be able to have major performers land at DFW, ride DART directly to the Galatyn Park stop, play at the Eisemann, stay in Richardson, and then ride the Silver Line back to the airport. The same can be said for UTD’s prospects of bringing global special guests to the university.

I’m also excited about the excellent leadership we currently have in Richardson. We have a strong city council who are working together for the good of the community.

Worked with regional leaders to develop the George Bush Tollway and the North Texas Tollway Authority.

Drove initiatives with the State of Texas Legislature to restructure the governance of DART and to identify an approach for the funding of regional rail.

What advice would you give to Richardson’s citizens?

Get involved in some way! Attend events, vote during elections, and become a part of your homeowners association. The City Council set up the HOA system as a vehicle for residents to communicate with their representatives at the city level.

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RICHARDSON’S MOVERS AND SHAKERS

JUSTIN BOX

CHEF EXTRAORDINAIRE. RECOVERED ADDICT. GOOD GUY.

By Patti Otte Photo credit: Josh Phillips Photography

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Justin doing a private catering

The Early Years

J

ustin Box has been cooking for almost thirty years, a love affair that began atop a black wooden stool in his great-grandma Lareda’s kitchen. As a young boy, Justin lived with and was raised by his step-grandma Jimmie (whom he called Mom) and his Granddad CJ. Jimmie, Lareda’s daughter and Justin’s best friend, worked for Granddad CJ, an attorney/CPA. Since his grandparents were working, care for the young Justin fell to Lareda. She would take him to Heights Elementary in her silver Chevy Impala smoking a cigarette from a pack of Misty menthols. After school, Lareda would start cooking. She taught Justin how to make all kinds of Southern food from scratch: coffee cakes drenched in butter, biscuits and gravy, sausage and more.

On days when Jimmie would do the cooking instead of Lareda, Justin would

eat ground beef out of the pot as she prepared dinner. They ate “hash and eggs,” Vienna Sausages straight out of the can, and “sh*t on a shingle,” a dish dating back to World War II which consists of chipped beef from a jar (salted and dried), gravy and white bread.

Justin is now a highly decorated chef with several awards to his name, but to this day his very favorite meal is "still Mom's spaghetti - store-bought Prego, ground beef and noodles."

So how does a young boy growing up in Richardson with three loving family members end up near death on the streets of San Francisco with a couple of failed suicide attempts, an out-of-control drug habit and a trail of broken dreams? Now celebrating 14 years of sobriety, Justin looks back reflectively on those formative - and often dark - years with a “shake your head” kind of disbelief that he’s still here today.

A Downward Spiral Never comfortable in school, Justin developed a need for control and became a class clown who would do anything for attention, no matter how scary or dangerous. He discovered drinking and drugs in his early teen years. Ironically, he continued to cook no matter how many drugs he took.

Justin believes his RISD teachers must have known he was on a path of destruction so let him have some freedoms. From time to time, he would walk out of one class and go sit in another. He did eventually earn his high school diploma, but he was at alternative school by that time.

Knowing he wanted to work with food, Justin registered for El Centro’s culinary program. He speaks fondly of the “amazing teachers who try to help people who are a little less fortunate than others.” As he learned, he simultaneously dove deeper into the drug world.

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Wanting to leave Dallas, he applied to a couple of elite culinary programs. None would accept him…until he ended up at CCA (California Culinary Academy) in California.

That move was a disastrous turning point. Trying to balance culinary school and a tumultuous, drug-fueled life was killing Justin. And he was tired of making his grandmother sad, so he ended up coming back to Texas. In 2005 Justin hit

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rock bottom and contemplated suicide daily. Lost, sad and hating to be alive, he nevertheless tried several times to get sober; he had developed a plethora of drug-induced, potentially life-threatening health problems and didn’t want to die.

Recovery Begins Luckily, a recovery program in Florida took Justin in and he stayed there for

50 days. He got clean and never looked back. That was 14 years ago. To this day, Justin fondly recalls his counselor Lightning Mike’s reminder to articulate self-love daily.

Once he got sober, Justin went to Twisted Root Burger and made fried pickles to get his head back in the game.

Then he went to a couple of lower end restaurants. And slowly but surely, he made his way to the mentorship of

acclaimed chef Randall Copeland at Restaurant Ava in Rockwall. Says Justin, “Chef Randall Copeland was my mentor and hero. He helped establish me in the chef world. He saw my creativity and wanted to help me find my place.

believed in helping kids, especially the world’s “ugly, bad ones,” the ones with no father figures. Doing so has become Justin’s reason for being.

Justin has plans to devote some of his free time to one of his passions: nutrition in public schools. Says Justin, “All kids can find that happy place [like I did] around food and develop a sense of discovery. There’s nothing better than watching the light [in their minds] go on through food.”

After Chef Randall died, Justin began working for some of the top players in Dallas, such as Stephen Pyles and Dean Fearing, and easily moved between fine dining and farm-to-table cooking thanks to his creative culinary interpretations.

Justin has opened and curated memorable menus for some of Dallas's best restaurants, including Cafe Momentum, The Cafe at Bonton Farms, Cedars Social and Richardson's Lockwood Distilling Co., a hometown favorite.

Justin stayed at Café Momentum for a year-and-a-half. At-risk youth would come to Café Momentum to learn and grow after getting off track. It was a catalyst for change in what Justin wanted to do with his life. He has always

Café Momentum and start consulting. By this point, he trusted his own skills and knew he could make it on his own.

Since he wanted more time with family and flexibility, Justin decided to leave

He is also now taking all the best parts of his culinary journey and pouring it into his new catering business, Good Guys Cooking Co. He and a silent partner have teamed up to take the Dallas catering scene to the next level. Their goal is “to run with the best of the best in the catering world.” Good Guys Cooking Co. already has a full team of chefs, cooks and employees ready to go. When I asked Justin about what inspired the name, he replied, “It was inspired over

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The most peaceful point of my life was truly realizing that God had done for me what I wasn’t able to, and that there really is a purpose for me here on Earth.

– Justin Box

Justin catering a birthday brunch in Austin

JUSTIN’S RICHARDSON FAVORITES • • • • • • • •

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Chinese - First Chinese BBQ Coffee Shop - Communion or Staycation Date night - Sueño Japanese Food - Masami Japanese Sushi & Cuisine Middle Eastern Food Albaghdady Pizza - Olive Oil’s (pepperoni) Tacos - Taqueria La Candelaria (chivo) Vietnamese Food - Pho Troung

RICHARDSON LIFE MAGAZINE

morning coffee. I looked in the mirror with my hair all askew, a scraggly beard and dark circles under my eyes and thought, ‘Now that’s a good guy.”

Whether it’s opening a catering company, staying sober or honing his culinary craft, at the heart of every decision Justin makes is an intense love of family. When asked about it, Justin replies, “Family is at the heart of life. Being a good dad and husband makes me proud…and getting to cook with my son and seeing him light up is

everything.” Justin's son is sitting with us whole we chat, so I ask him what he loves. He thoughtfully replies, “Hanging out with Dad, getting to explore new foods and how you make them. And I love that our family never gives up!”

Turns out that inquisitive, curious and confused kid who felt so comfortable sitting on the black stool cooking with his great-grandma Lareda has found his way as a dad, a husband and a chef and is destined to be one of Richardson’s greatest success stories.

To learn more about Justin and to inquire about Good Guys Cooking Co., visit him on Instagram @chef_justin_box_food or email him at bustinjox@gmail.com.

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SPECIAL INTEREST

SUEÑO COCTELERÍA MEXICANA Masters of Mixology

By Andrea Overturf Photo credit: Karlie Deitrick

Besame Mucho

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with agave, a succulent plant native to Mexico and the southwestern parts of the US, often harvested to make tequila and sweet syrup.

Sueño specializes in delicious Mexican-inspired cuisine prepared with artisanal methods and innovative cocktails in an upscale, yet festive atmosphere. Bar Director Marco Lujano specializes in cocktails made

Lujano mixes some of the most creative agave cocktails in North Texas and Sueño was voted Dallas Margarita Festival Champions in 2022 and 2023.

He incorporates unique flavor profiles (such as sour, vegetal, and earthy) into each cocktail. Presentation, flavor, interaction…even the name of the drinks are carefully curated.

n a short time, Sueño Coctelería Mexicana has established itself as a beloved fixture on the Richardson restaurant scene. The name Sueño (which translates to dream) originated from the owners’ desire to open a restaurant one day.

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Pelo Negro made with homemade chipotle pineapple agave Special Cinco de Mayo tacos

Elevated offerings for Cinco de Mayo party

From a smoked Godfather Old Fashioned served in a gold chamber to the playful Mix Feelings with fresh fruit purees and garnished with a hibiscus flower, there’s a cocktail to suit any mood or occasion. Margaritas are made with a special Sueño twist. For nondrinkers, mocktails and decadent dessert cocktails such as the popular Traditional or Horchata Carajillo (with caramelized sugar rim) are also on the menu.

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Frozen Carajillo

Bringing family and community together is one of Sueño’s core values and owners Cristian Lujano, Aureliano Pineda and Julio Pineda enjoy hosting lively block parties twice a year: for Cinco de Mayo and Dia de Los Muertos.

The block parties were inspired by private events and pop-up bars that Cristian and Julio would host in the Bishop Arts area with special menu

items and cocktails each time. The events were wildly successful and they’ve brought the same energy and vibe to Richardson.

The block parties, held in the closed alley on the side of the restaurant, draw a large crowd and feature live music, dancing, photo ops, and food and beverage stations. It’s a party you don’t want to miss!

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FOCUS ON PHILANTHROPY

FEED MY STARVING CHILDREN

By Julie Smith, FMSC Creative and Content Manager

FMSC MannaPacks in Ukraine

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Volunteers packing food for FMSC

A

cross the globe, hunger kills one person every four seconds. It’s a jarring fact. The reality is that the world is currently facing the worst hunger crisis in our lifetime.

But as hunger tightens its grip on vulnerable communities across the globe, hope is not lost. In just two hours, you can make a tangible impact — from right here in Richardson.

Feed My Starving Children (FMSC) believes hope starts with food and FMSC has provided life-changing meals to children and families in more than 100 countries around the world since 1987. When you volunteer at FMSC Richardson (1680 N. Glenville Dr., Suite 300), you’ll help turn hunger into hope with your own two hands.

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Distributing food in Mozambique

Volunteering with FMSC is a one-ofa-kind experience. During a two-hour shift, you’ll hand-pack rice, soy, dried vegetables and a nutritionally complete blend of vitamins and minerals into bags which are then sealed, boxed, placed on pallets, and shipped to our incredible network of food distribution partners around the world.

A FMSC Hearts for Hope volunteer in Eswatini (formerly Swaziland)

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Since 2018, more than 322,000 Richardson-area volunteers — corporate groups, churches, schools, families

and individuals — have hand-packed 83.4 million meals. That’s enough to feed 228,559 kids a daily meal for a full year! Volunteers of all abilities, ages 5 and older, are making a life-changing difference for hungry kids and families.

FMSC MannaPack® meals are specifically developed by food science and nutrition professionals to supplement nutritional needs and reduce problems with malnutrition. Donors fund meals at just 29 cents each; then,

FMSC making an impact in Somalia

volunteers pack them up and the meals are donated to our network of food distribution partners around the world.

FMSC works with distribution partners that stay with communities for the long haul, empowering them to move from relief to development. When you stop by FMSC Richardson, be sure to check out FMSC MarketPlace™ (http://fmscmarketplace.org), our artisan boutique that features handmade items from communities that receive FMSC meals. Artisan partners earn a fair wage for their products and every purchase supports dignified and sustainable employment.

FMSC partners are part of the very best work being done in the world’s most critical hunger hotspots. Our partners navigate security issues and challenging logistics to deliver the MannaPack® meals that you pack and fund. And right now, this is more difficult — and more important — than ever.

The world is in crisis, but hunger is fixable — one meal at a time.

Learn more about FMSC at http://fmsc.org.

Sign up to pack meals at http://fmsc.org/volunteer.

Fund meals now at http://fmsc.org/give.

COMMUNITY NEWS

Richardson Reads One Book’s 20th Anniversary Author Selection

SYMPHONY OF SECRETS

by BRENDAN SLOCUMB

RROB Reveal event held at Richardson Woman's Club on April 25

R Author Brendan Solcumb Photo credit: @BrendanSlocumb

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ichardson Reads One Book is celebrating its 20th anniversary and Brendan Slocumb’s Symphony of Secrets has been chosen as this year’s RROB selection.

Slocumb’s novel, published in 2023, was praised as one of last year’s best books by The Washington Post and NPR, among others.

The novel is split between two time periods: present-day and the period of 1918-1936. In the past, struggling young musician Frederick Delaney tries to make a name for himself in New York, performing with a jazz band and working at a music publisher. He meets Josephine Reed, a homeless woman who hears beautiful music surrounding

Slocumb's pre-recorded message to attendees at RROB Reveal event

Raised in Fayetteville, NC, Slocumb is a music education graduate of the University of North Carolina at Greensboro. For the past two decades, he has been a K-12 public and private school music educator and serves as an educational consultant for the Kennedy Center in Washington, D.C. He published his first novel, The Violin Conspiracy, in 2022 and is now at work on his third, to be published in early 2025.

RROB will host Slocumb for an author lecture and book signing at First United Methodist Church Richardson on Tuesday, September 24. Digital and paper tickets will be available beginning Tuesday, September 10, at 9:00 am. her everywhere she goes. With talented Josephine as his inspiration, Delaney finds his career taking off.

In present-day New York, Bern Hendricks, an expert on the now-famous composer Delaney, has been given a dream opportunity. He’s been asked by the Delaney Foundation to help them

authenticate a piece of music that appears to be from Delaney’s long-lost opera. Thrilled at the chance to work on Delaney’s masterpiece, Bern and his tech-savvy friend Eboni soon learn that Delaney’s life is a complicated one.

Slocumb takes the reader on a journey with Bern and Ebony to discover the truth of Delaney’s past.

Symphony of Secrets is available at the Richardson Public Library in regular print, large print, and digitally via the library’s website. For more information about RROB and its associated special events, call 972-744-4350 or visit http://cor.net/onebook. Richardson Reads One Book is also on Facebook at http://facebook.com/RROBTX.

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One Book/One Community is a nationwide reading program created to develop a community built around the shared experience of reading and talking about the same book—a work selected for its general interest and timely, thought-provoking issues. The Richardson Public Library joined with various organizations throughout Richardson to hold the first RROB program in September 2004. The book chosen for its inaugural project was Pay It Forward by Catherine Ryan Hyde.

RROB Board of Directors member Erin Selfridge (l) and Kristen Gray

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FOCUS ON YOUNG ENTREPRENEURS

LA CASITA BAKESHOP: A PASTRY LOVER’S PARADISE Chefs and Co-Owners Maricsa Trejo and Alex Henderson Making Magic in Richardson

By Patti Otte

Maricsa Trejo, Co-owner of La Casita Bakeshop Photo credit: Juan Figueroa of Dallas Morning News

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n Richardson’s sleepy, nondescript shopping center on Arapaho Road just west of Custer, smart and savvy husband-and-wife team Maricsa Trejo and Alex Henderson are busy creating the magic that is La Casita Bakeshop.

At just 33 years old, Maricsa has already garnered multiple accolades.

In 2022, she received her first nomination for the prestigious James Beard Award and was a Semifinalist for Outstanding Baker. In 2023, she was nominated again and became a finalist for the James Beard Award for Outstanding Bakery and La Casita was recognized as one of the five best bakeries in the country.

Maricsa appeared on Food Network's 2022 season of “Halloween Baking Championship.” D Magazine

has recognized her on more than one occasion for her outstanding baking skills. She’s a big deal in the baking world. But sitting down to chat with Maricsa is more like catching up with a long-lost friend who walks out of her kitchen with a welcoming and infectious smile.

BUILDING A DREAM Maricsa began working toward her dream of building a bakery of her own in a tiny Oak Cliff brew pub. While Alex worked the front of the house, Maricsa traded handmade burger buns for the space to bake pastries, which she sold at a few coffee shops around Dallas. Over time, her reputation grew and they were flooded with orders for Maricsa’s delicious pastries. The duo dreamed of opening their own brickand-mortar shop.

Maricsa and Alex discovered Richardson thanks to a wholesale partner who had a small kitchen in the same shopping center where La Casita Bakeshop is now located.

Having already establishing a name for themselves thanks to wildly successful pop-ups at places like Parks Coffee in Carrollton and other coffee shops plus a large Instagram following, the duo needed a place to establish roots and bake.

They started out as a small “take out only” bakery and sold out on opening day within 45 minutes. People waited in a line that wrapped around the building for La Casita’s legendary cruffins and croissants, along with cakes and breads. D Magazine soon labeled them as the best takeaway bakery. Maricsa’s dream had become an exciting reality.

Photo credit: Geoff Hauschild

Photo credit: Kelsey Foster

Image provided by La Casita Bakeshop

Image provided by La Casita Bakeshop

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Maricsa and Alex creating magic in the bakery Photo credit: Eric W. Pohl of Texas Highways

LEARNING TO PIVOT But five weeks after opening, COVID hit. Maricsa and Alex took a couple of weeks off to reset and plan next steps.

Determined to stay afloat but do so with integrity, the couple decided to pay their bakers as long as they could even though the bakers weren’t working. Says Maricsa, “They had families to feed and were depending on us.” Thankfully, La Casita

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already had an online ordering system in place, so they pivoted to pre-orders only and delivered the baked goods curbside.

Most days the couple had orders for hundreds of items to be picked up within a six-hour window. With only two people working the front of the shop and Maricsa and Alex baking nonstop, the shop survived and earned

a fiercely loyal customer base.

ONE BIG FAMILY It’s now La Casita’s fifth year in Richardson. The couple added a third partner, Brianna Short, to handle the operations-related side of the business and their 80 crew members are treated like family. Some sous chefs start at La Casita at 17 or 18 years old.

company-wide Field Day Maricsa and Alex host at Martha Point Park in Carrollton.

Says Maricsa, “Field Day is HUGE! We shut all of our stores down on a Monday for Field Day. We play games and have gift cards for winners. It’s so much fun!”

TAKING TIME TO REFLECT When asked what it’s like to own a business in Richardson, Maricsa compares the city to the small mountain town of San Jose Iturbide, Mexico, where her parents grew up. “Richardson is like a big family and we’ve become the family’s bakery. People who live here support us and we’ve felt a sense of ‘community’ here,” says Maricsa.

Crediting her success to her “ancestors’ work ethic,” Maricsa smiles widely when sharing stories of her family. And she laughs at having “taken a few years off her life” from the fast pace of owning a successful business. But it’s clear that she and Alex don’t mind hard work.

She also feels that their success rests on finding people who helped the couple along the way and fit various needs of the burgeoning business.

States Maricsa, “You can have a great idea, but you have to have great people around you to make it happen.”

PLANS FOR THE FUTURE Their booming wholesale business, retail restaurant and take out bakery are all run out of their 6,000 sq ft. Richardson location. They also own La Casita Coffee on Rowlett’s Main Street and have two exciting projects in the works.

Alex making sourdough bread Photo credit: La Casita Bakeshop

Maricsa and Alex clearly love their employees and make a substantial financial commitment to them. La Casita’s payroll is high, but they want employees “to stay for the long haul,” says Maricsa.

La Casita has 11 full-time bakers and are looking to grow that number.

plan, a rarity in the small business world, but Alex - known as the “mom” at La Casita - invests time and energy into making sure that employees are taking care of their mental, physical and financial health.

He checks in on them regularly and offers guidance and support when asked.

The next La Casita Coffee, opening by the end of 2024, will be located inside Half Price Books’ flagship store on Northwest Highway in Dallas. They’ll start with coffee and pastries and eventually offer brunch at that location. The shop will also have an outdoor patio space.

Not only are team members encouraged to opt in to La Casita’s healthcare

This sense of family extends to having FUN together! A highlight is the annual

A second expansion project is already in the works. La Casita Coffee

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Know that we’re a small business but not a small business anymore. We want to treat people like a ‘mom and pop’ shop. We founded La Casita’s bakery because we wanted a community.

– Maricsa Trejo, Co-Owner, La Casita Bakeshop

will open in an office building in the Uptown area by year’s end. It will be a smaller space but still offer many of Maricsa’s gourmet bakery items.

AN OPEN INVITATION Today, La Casita Bakeshop is open to the public Wednesday through Sunday. The menu rotates monthly and targets different cultures, thereby offering a new culinary experience to guests each visit thanks to innovative bakes coupled with the bakery’s beloved staples. When asked what she wants people to know about La Casita, Maricsa smiles enthusiastically and says, “We’re a big family ready to serve and feed you. We are here and our doors are open.”

Maricsa and husband Alex Henderson Photo credit: Geoff Hauschild of Star Chefs Magazine

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For more information about La Casita Bakery, visit their website at http://lacasitabakeshop.com or follow them on Instagram @lacasitabakeshop.

SPORTS SPOTLIGHT

RICHARDSON’S SILVER SOCCER LEAGUE

By Patti Otte

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I

t’s 11:00 am on a Tuesday morning at Richardson’s Soccer Spectrum, a local indoor soccer field. Athletes are racing back and forth, aggressively passing and dribbling the ball. They yell at their teammates, sometimes for encouragement and sometimes demanding the ball. One player heads the ball to another, who swiftly scores and the play begins anew.

These players aren’t messing around: they play to win. This game is serious business, except for the lack of penalty cards, official scores or MVPs. And all the good-hearted heckling. And the beer...after the game, of course. And the fact that all the players happen to be between 70 and 91! Players 60 to 69 years old must wait for the second hour to play, but several of the old timers

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keep playing for two solid hours, going head-to-head with the “young ones.”

Back in 1975 when these men started playing together competitively through the North Texas Premier Soccer Association, they bonded over a shared love of the sport but were playing to win. 36 years later, in 2011, their passion for soccer was stronger than ever. But playing outside competitively became more difficult, so Sicilian-born John Fina, affectionately known as the “Comandante,” decided it was time to move the games indoors.

Fina found Richardson’s Soccer Spectrum and started recruiting his fellow NTPSA players for what is now aptly known as the Silver Soccer League. Talking to Fina about the Silver League is like discussing summer camp with an exuberant kid who’s just spent

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the best summer ever with his friends.

Fina loves soccer. But more importantly, he loves the camaraderie the league provides: the shared stories, the friendships, the laughter, the memories.

27 countries are represented in the 60+ players of the Silver Soccer League.

John Fina grew up playing in Sicily.

Zequinha played professionally with Pele on Brazil’s national team. According to his teammates, “Z” is the best player in the Silver League. At 75, he still plays like a champion.

John Valias played in his home country of Greece. Danilo Sanchez started playing as a young boy in Columbia, where “soccer is in the blood,” he says. Mario Quijana learned to play in El Salvador as a young man before emigrating to America. He proudly served in the US Army during Vietnam and earned a Purple Heart. At 91 years

young, Dario Sifuentes is the oldest player in the League but shows no signs of slowing down.

Talk amongst the guys frequently turns back to John Fina and gratitude not only for his efforts to establish the league but also for the fact that he’s alive. His nickname, “Lazarus,” was coined after a deadly heart attack he had playing at Soccer Spectrum.

Thankfully, teammate and local orthodontist Carlos Navarro performed CPR and saved Fina…and, most likely, the league because Fina seems to be the “heart” of the team.

While all were at once fierce competitors, they now play for the spirit of the game. They love it. “Z” laughingly shares that he plays soccer more than he attends church. Sifuentes calls the league a brotherhood. After the game, players retire to the “office”

(bar at the end of the field) to, they say, “make monumental decisions about nothing.”

Clearly the Silver Soccer League means everything to this incredible group of men. One player summed up the entire experience by saying, “We go on the court and forget the rest of the world. Winning is not the point. It’s the playing and the friendships.” And the laughter. So much laughter.

Note: Anyone is welcome to visit Soccer Spectrum at 1251 Digital Drive in Richardson to watch the Silver Soccer League players in action. Games are held every Tuesday and Friday from 11:00 am - 1:00 pm. Visitors can watch the practice from bleachers next to the field. Everyone is welcome.

John "Lazarus" Fina (center) surrounded by fellow players

John Fina and Dario Sifuentes

For more information about Fina and his teammates, simply Google “Silver Soccer League Richardson.” WFAA produced a story about the league last year and posted coverage and original videos of the players.

Zequinha

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LIFE’S TOO SHORT TO BLEND IN

RISD EDUCATORS’ CORNER

RHS Culinary Arts students serving at ACE Hardware

RISD CULINARY ARTS PROGRAMS

By Jason Philyaw, RISD Communications Specialist

T

he Culinary Arts programs at Richardson and Pearce High Schools are providing students the ultimate in hands-on experiences.

Students are getting their hands dirty prepping and cooking and plating and serving dishes to teachers, administrators, fellow students and the general public.

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In late April, about a dozen RHS students were at ACE Hardware serving pulled pork quesadillas and smoked buffalo wings to residents.

Chef Devin Niederhauser, who runs the RHS Culinary Arts Magnet, which has 76 students this year, said the students ran out of wings that Saturday at ACE as they ended up serving about

100 community members. He knows preparing food is just one part of the industry and that students need to be good communicators as well.

“Freshman year, we’re providing them with a base of knowledge about different cuts of meats so they know the difference between a lamb shank

Last fall, under the guidance of Chef Dev, the RHS Culinary Magnet students hosted and catered our PTA feeder pattern luncheon. The students prepared tasty pork and chicken street tacos. They set up the space, served the food, and cleaned up. They were so prompt, attentive and professional that we decided to use them again for a PTA parent program in the spring.

As a parent, it’s great to know that RISD continues to prepare students for life after high school with these kinds of hands-on opportunities.

– RHS PTA President Carolyn Potter Culinary Arts students prepping food

and a lamb chop and how to prepare both while also teaching knife skills, but we’re also teaching them about food nutrition and how to shop for themselves,” Chef Dev said. “They’re going off to college soon and I want them to understand how a whole chicken, as opposed to a few chicken fingers and fries, can provide them with four or five meals at half the price.

I want them making fiscally sound decisions about nutrition while also enjoying the process of cooking.”

Junior Yodha Ghattamaneni likes the freedom of expression when working in a kitchen. She took culinary courses

at North Junior High and has now been in the program for five years. “Chef allows us to try different things and really express our identity through food,” she said.

Sophomore Liliana Cardona said the hands-on aspect of the kitchen helps her. “I’m not really a book learner,” she said. “So, working with my hands and learning through failure, learning by trying things over and over is a great process for me. I feel like if you show effort, Chef notices and helps show you where the dish went wrong and how to make it better the next time. I really feel like you get out of it what you put into it.”

The culinary arts program enables students to gain industry-based certifications through groups such as the American Meat Science Association.

Sophomore Archer Dickey said the food handler certificate he received as a freshman helped him land a summer job as a line cook at a resort near his grandparents’ house in Wisconsin.

RHS sophomore Chris Jones said he was initially motivated to apply for the culinary magnet because of the realworld experiences students gain from working in a kitchen, coupled with the opportunity to work as a team and learn

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Tomatoes a la Provincale

from others. “One specific example of working as a team in a high-paced environment is our grab and go’s that make up our junior year finals,” Jones said. “As a group, we have to work as a whole to communicate and execute multiple dishes to sell and present.”

Other examples of the fast-paced, change-on-the-fly environment that students are engaging in are the on-campus events they cater. At one event this year, students prepped a full menu of modern French cuisine for 120 people and closer to 175 showed up.

The sophomores were preparing the tiramisu and crème brûlée.

“Chef came back and said, ‘We need 50 more of everything.’ We had to go next door to use the equipment in the Food Sciences room. When I got in there, I was able to take a breath and step away from the stress of needing to make it all, but I was also able to realize that somehow we were going to get it done,” Liliana said.

The same excitement surrounds the Pearce Culinary Program. According

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to Jeremy Tilly, Culinary Arts teacher at Pearce, “Our program is showing dramatic growth since the opening of its new top-of-the-line Culinary Kitchen at the beginning of the 2023-2024 school year!” Upper level students at Pearce have gone through units on Italian cuisine, during which they learned how to make pasta, focaccia bread, and pizza, all from scratch. They then learned to make dumplings, stir-fry, and fried rice during their Asian cuisine unit, again all from scratch.

Like their RHS cohorts, Pearce students complete industry-based certifications as part of the process, including Food Handler’s permits and Meat Cookery certifications. Says Tilly, “Students put together a few staff meals and also decorated cookies and prepared various desserts around the holidays for staff, all in support of the program. We have done Food Truck Wars with a special guest speaker, Cupcake Wars with special guest judges, and a pumpkin carving contest around Halloween.

It has been an exciting year, and we are looking forward to continuing this growth in the future!”

It appears that RHS and Pearce students are getting a lot done in their culinary arts magnet classes.

OUT & ABOUT IN RICHARDSON Richardson’s city-wide calendar is filled with opportunities to learn, have fun and give back in the place where you live. If you know of a future event you would like to see posted in “Out & About,” please email calendar information to pmotte@hylogroup.com.

June-July 2024 JUNE 1

Saturday 2:00 - 4:00 pm

Summer Reading Kickoff Drop by to sign up, discover our exciting upcoming programs, and uncover the multitude of adventures awaiting you with your RPL library card. Enjoy snacks, free books and a collaborative craft. This event is part of Adventure Begins at your Library, RPL's Summer Reading Program.

Location: Richardson Public Library, 2360 Campbell Creek Boulevard, Richardson

An Evening with Lee Asher

JUNE 7 Friday 8:00 pm

Lee is an animal rescue advocate, content creator, motivational speaker and star of the Animal Planet series My Pack Life, which documents his rescue missions and daily life around The Asher House Sanctuary.

After quitting his day job in 2017 to pursue his passion for rescuing animals and helping people, Lee and his dogs hit the road in a converted school bus, working with shelters across the nation to host meet & greets and adoption events. Along the way, Lee learned to harness the power of social media to inspire positivity, laughter, and happy tears among his 8M+ followers. (courtesy of http://eisemanncenter.com) Location: Hill Performance Hall, Eisemann Center, 2351 Performance Dr, Richardson

JUNE 23 Sunday 7:00 pm

Richardson Community Band “Drop It Like It’s Hot!” Concert The RCB will entertain you with an evening of terrific music. There will be a variety of songs from Star Trek, Leroy Anderson, Neil Diamond, and composer/arranger David Lovrien. The event is free and open to the public.

Location: Huffhines Park, 200 N Plano Rd, Richardson

JUNE 27

Thursday 7:00 - 8:30 pm

Books and Music with the Richardson Symphony Orchestra At this COR Library and Richardson Reads One Book-sponsored event, join Laurie Garvie of the Richardson Symphony Orchestra for a discussion of Brendan Slocumb's Symphony of Secrets, followed by a live performance by the Richardson Symphony Orchestra string quartet. For all ages.

Location: Founder’s Hall, Richardson Woman’s Center, 2005 N. Cliffe, Richardson

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Richardson Chamber’s Annual Bowling Tournament – Hollywood Lanes

JUNE 28

Friday 2:30 - 5:00 pm

Lights, camera, action! It's time to showcase your favorite movie magic on the lanes! Whether you're channeling superheroes, sci-fi stars, or classic cinema icons, bring your A-game and dress to impress as your favorite movie characters. From iconic Hollywood legends to modern blockbusters, let your imagination take center stage! Don't miss your chance to be a part of this star-studded bowling extravaganza!

Individuals $75. Team of 4 $250. More information can be found at http://richardsonchamber.com Location: Plano Super Bowl, 2521 K Ave, Plano

JULY 4

Thursday 6:00 pm Richardson Community Band performs at 8:15 pm Fireworks at 9:30 pm

City of Richardson Family Fourth Celebration This traditional, patriotic salute is free and open to the entire community. Attendees bring picnics, blankets, and/or lawn chairs and enjoy children's activities, concessions, a patriotic musical salute... and fireworks! For more information, visit http://cor.net.

Location: Breckenridge Park, 3555 Brand Road, Richardson

Tribute Masters - 7 Bridges: The Ultimate Eagles Experience

JULY 6

Saturday 7:30 pm

Coming to the Eisemann Center, 7 Bridges: The Ultimate EAGLES Experience is a stunningly accurate tribute to the music of the Eagles. Using no backing tracks or harmonizers, 7 Bridges faithfully recreates the experience of an Eagles concert from the band's most prolific period. Each show features one brilliant hit single after another with some mighty Joe Walsh surprises sprinkled into the mix. 7 Bridges offers the perfect blend of songs to capture all levels of Eagles devotees. Tickets on sale now at http://eisemanncenter.com.

Location: Hill Performance Hall, Eisemann Center, 2351 Performance Dr, Richardson

Richardson Chamber NonProfit Fair

JULY 12

Friday 10:00 am - 1:00 pm

At the Richardson Chamber Nonprofit Fair, local nonprofits will showcase their impactful work and present opportunities for donors, sponsorships and volunteering. This event is open to the public and your chance to connect with various organizations, learn about their missions, and make a difference in our community! For more information, visit http://richardsonchamber.com.

Location: West Coast University, 2323 N. Central Expressway, Richardson

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MARKETING PLACE

CLOSE LOCAL! REPUBLIC TITLE 3610 Shire Boulevard, Suite 100 Richardson, TX 75082

506 LOCKWOOD DRIVE RICHARDSON, TX 75080

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RICHARDSON LIFE MAGAZINE

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Assisted Living & Memory Care

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ith living options to suit you and activities you’ll love, Twin Rivers Assisted Living & Memory Care is a vibrant, active community where you can live happily and healthily at home. Give us a call today to learn more about our Assisted Living & Memory Care Lifestyle!

“At Twin Rivers Assisted Living & Memory Care, it is not like home. It IS home and we are more than just a team – we are a family! The greatest joy of work is bringing smiles to our residents and helping them continue their story with us!” ~ Nancy Harvath, Executive Director

1720 North Plano Road Richardson, Texas 75081 972-979-4333 www.TwinRiversAssistedLiving.com