Local Foods and Aging, a Rural Life Center Project, explores the senior dining community through hands-on, in-the-kitchen and field research conducted by Senior Certified Executive Chef Paul Higgins. In the series A Journey in Taste, Chef Paul attempts to understand and define the dining habits of our aging population who develop new preferences for food preparation. Many of these differences as we age are a result of changing physical and mental health, and medications. Three Kenyon College students helped with this project. The research was captured in an independent study by Anna Perry and then assembled, cataloged and documented in the Local Foods and Aging site by Rebecca Katzman. American Studies intern Casey Griffin formatted and cataloged recipes.
It's not just the food; it's the experience.
