Wake Robin participated in the 2014 Walk to End Alzheimer’s on Sunday, September 21st at the Shelburne Museum. It was a beautiful sunny day and over 1000 walkers came to support this cause. $178,000 was raised for the Shelburne Walk and with donations still trickling in we hope to make the $180,000 fundraising goal for the year!
Walkers were given flowers to represent their connection to the disease.
Blue represents someone with Alzheimer’s or dementia
Purple is for someone who has lost a loved one to the disease.
Yellow represents someone who is currently supporting or caring for someone with Alzheimer’s.
Orange is for everyone who supports the cause and vision of a world without Alzheimer’s
At the beginning of the walk, volunteers collected the flowers and “planted” the promise garden for walkers to discover upon their return.
More than 5 million Americans are living with Alzheimer’s disease and every 67 seconds someone in the United States develops Alzheimer’s.
Go Team Wake Robin!
Last Sunday, we observed a swarm of bees – probably 10,000 or more – beside the path leading to our apiary. We don’t yet know from which hive it came. The swarmed bees were sending out scouts to look for a permanent home. They were all gone later that day, so apparently they found a hollowed out tree somewhere nearby. The scouts came back to report possible home sites and, by consensus, the colony decided which one was right – just like in a Vermont town meeting (or by a Wake Robin resident survey).
Even though the temperature was a chilly 57 degrees, it was a flaming hot day at Fletcher Allen Health Care in Burlington on Wednesday, October 24. Chefs from Fletcher Allen, Central Vermont Medical Center and Wake Robin, competed in the first annual “Seafood Throwdown” sponsored by the Northwest Atlantic Marine Alliance. The chefs came prepared to clean and prepare a mystery fish, and serve it to the judges, who would then declare the winner. There was fierce competition but in the end Wake Robin chefs Pasquale Amedore and John Gallaher presented a gorgeous plate to the judges. Poached Cod with spinach, tarragon, grape tomatoes and roasted potatoes.
se awareness about a new venture called Healthy Food in Health Care. HFHC is part of a larger initiative that is being adopted by health care organizations worldwide, called Health Care Without Harm. The focus of HCWH is on providing environmentally sustainable health care, including healthier, local foods, best practices for safe cleaning, and medical waste disposal, and using cleaner technologies. 