Salem Suber needed a way to meet the increasing demand for fresh food by residents at Southminster, a continuing care retirement community in Charlotte, N.C. Residents were tired of the standard frozen meals and wanted more nutrient-rich options, but with 282 unique published menus every 21 days, how could Suber, Director of Culinary Services, maintain consistency and meet their demands? Chef Kris Reid had the answer, “blow it up and start over again.” Freshly Retired explores the way Reid’s tireless passion for fresh, local food powers a world of change within an institutional setting by creating deep personal connections to the food being grown and served—resulting in bottom-line savings in the kitchen and a vibrant community of residents around the garden.


In 2007 the Center For Environmental Farming Systems (CEFS), a North Carolina non-profit, began an ambitious initiative to build a sustainable farm to fork economy by having individuals and institutions pledge to commit 10% of their existing food dollars to support local producers. Freshly Retired is the second in a series of short profiles created by Vittles and commissioned CEF'S to help increase participation and engagement in the initiative by celebrating those heroes taking on this vital challenge.