Culinary artist and entrepreneur Maggie Beer now devotes her time to a long neglected area of Australian society: appropriate food and nutrition for those in aged care. Hopefully she is kicking off a trend which will more widely affect hospitals and other healthcare institutions.
I often think how lucky I am to live in South Australia. Our smaller population, for starters, means we have the ability to rise above the pack. I see this as a blessing not a curse as we can bring people together more easily to collaborate which allows innovation to shine; yet we must always realise that while it’s okay to be good we have a responsibility to be great.
The secret of the success of my business life, during the Dunstan era, was coming to live in the Barossa Valley and to immerse myself in the ethos of this wonderful community. Both the richness of region’s produce and wider agricultural landscape and becoming a part of the exciting food and wine world of South Australia gave me “entrée” to the state’s depth of knowledge, innovation and sophistication. This set the tone for excellence over the ensuing decades.
However, in selling our food business two years ago, the next stage of my life was right in front of me and it's certainly the biggest and most important role I have ever undertaken.
I am on a crusade to raise awareness of the link between food and well being – particularly aimed at those in aged care who are unable to ‘do’ for themselves and to whom we have a responsibility to ensure there is a good end of life; that can’t happen without both the pleasure that good food brings and the natural health benefits that allow them to be participants in a quality life.
Yes, it is like turning the Titanic around yet there are those that are determined to do it well and they are to be celebrated and used as templates of what is possible. Yet there are issues that abound, stumbling blocks at every corner, to so many.
In the main, Australia as such a relatively young country hasn’t established the foundation of food being one of the most important things in life. Certainly we now have an exciting food culture, which is now growing exponentially, around the amazing fresh produce we have in this vast land and the creativity of our world class Chefs. However, it’s not the deep rooted knowledge of how really good food can shape our lives.
When there is that knowledge and passion for food in the leadership of the aged care industry then the cultural change we need can and does happen. However, it requires cooks and chefs to acquire new and evolve existing skills and knowledge who are confronted with an incredibly complex situation. There are such changes in the lives of the elderly that demand, as well the nutrition that is required to fuel an elderly body, an understanding of the relationship between triggers of the smell of real food cooking and the stimulation of saliva that tempt our older Australians to eat and how that the saliva aids in digestion. For this to happen, a closer link between kitchens and dining rooms is needed to give the cooks and chefs direct access to those that they are feeding.
There are things that can be done with many of the current care homes when the will is there to maximise every possibility to give this sought after connection to those comforting aromas of good food. What is really needed however, in planning new care homes for the future, is a different mindset where the importance of food is uppermost and a different model of funding to allow for smaller or satellite designed homes that can be part of a multigenerational experience.
To do this properly, our talented cooks and chefs with a love for food and those that have the will to make a difference need to be encouraged and be given the knowledge that is so vital; I myself am working hard on this. Giving them the respect they deserve and demonstrating what is a strong and meaningful career path that fits in with a family life will also help. While respect always needs to be earned, the leadership of the care home is so vital in this culinary crusade for our seniors; all of the important parts of a ‘home’ need to have this same drive to make a difference and imbue that knowledge with the health professionals, the administration, the nursing and caring staff and the gardeners too. The combined energy and resolve from having all key players on the same path, where food quality in aged care becomes the priority it deserves, can create an environment where wellbeing for the residents and pride for the cooks and chefs that prepare their meals become a reality.
Footnote:
Maggie Beer AM is an Australian cook, food author, restaurateur, and food manufacturer living in the Barossa Valley. In 2014 Maggie established her own foundation; Maggie Beer Foundation, to provide the pleasure of a good food life for all, regardless of age or health restrictions.