Liver and onions. 

A ribeye.  

Fried bologna. 

These items may not sound like critical elements of hospice care. But they are among the myriad meals that help the culinary department fulfill Ohio’s Hospice’s mission of providing superior care and superior services to each patient and family. 

Through the cafe in Ohio’s Hospice Dayton to the meal service for patients in our facilities across the state, the dedicated culinary team members play a vital role in creating meaningful moments.  

Many times it means being flexible and producing something not on the regular menu available to patients. 

“If there’s something we don’t have here that’s not on the menu, because nothing is limited, we’ll go to the store and buy it for that patient,” said Lori Boyd, a culinary lead in Dayton. 

Team members have also been known to grab carry out from a restaurant just to provide a meaningful meal. 

“We had a patient once who wanted Red Lobster, and we went and picked it up for them,” Lori said. “The patient had it sitting in their room. They didn’t eat it. They passed, I think, the next day. But they just wanted to know they could get it, look at it, smell it. We’ve gotten lamb chops before.” 

It’s all part of Ohio Hospice’s dedication to servant leadership, kindness, honesty, and compassion. 

A couple of patients requested steak. Chopped beef was as close as the team had on hand, so a staff member was sent shopping and picked up a porterhouse for one and a T-bone for another.  

As Lori said, nothing is limited. 

“A patient went home who was eating liver and onions, and we actually had a volunteer that would take it to them [at their home],” she said.  

Aside from those special requests, the culinary department actually takes on two tasks at once: Running the cafe and providing meals on the regular menu. 

The cafe serves families and employees. There are daily lunch specials during the week. Soup and sandwiches are available daily and nearly everything is made in house. 

There are not separate menus for breakfast, lunch and dinner, and there isn’t a traditional tray line that one would see in a hospital or nursing facility. Families can order off a limited menu of burgers, chicken tenders, fish and sandwiches for a nominal price. 

It’s one less thing to worry about as they are caring for family during life’s precious moments. 

That unwavering dedication is also what brought Lori and fellow culinary lead Lucas Fullen back to Ohio’s Hospice after briefly leaving. 

“There’s good hours, the pay is decent and [the culinary manager] has always been good to me,” Lucas said. 

Lucas, who is the lead in Middletown and helps in Dayton, has been with Ohio’s Hospice for eight years. 

Lori initially left due to time conflicts with her kids, who were in kindergarten and first grade at the time. But when the working hours changed, Lori was quick to come back. 

“The place I went to wasn’t really that good and this was much better,” she said. 

Lori is the lead in Dayton and also helps out in Troy and has been here since 2015. 

Both have also enjoyed the face-to-face interactions with patients and their loved ones. 

“You go and you drop off trays, and you’ve gotten to know people like that,” Lucas said. “If they want to talk, you sit and talk with them for a little while. But that’s how I’ve gotten to know some people.”  

Delivering food, having a quick chat, or creating a special order – It’s all about Scattering Kindness™.