Meet Gordon Bruce and his thoughts on the Mealtime Improvement Project

Gordon Bruce 

For Gordon Bruce and his wife, Laurier House Strathcona was more than a place to live. It is the place they finally came to call home after a transitional journey to find the right care. 

Five and a half years ago, following his wife’s discharge from the hospital, they began searching for the right place where she could receive the care and support she needed. Eventually, that search brought them to Laurier House.

Like many life transitions, it was not immediate or easy but over the years, Gordon and his wife gradually built a sense of belonging, creating a home at Laurier House. 

One area that became especially important to Gordon was the dining experience. Having spent 64 years married to an extraordinary cook, he admits his expectations for food were understandably high. His wife, who passed away this summer, was known for bringing family together, preparing delicious turkey dinners during the holiday season.

In the early years at Laurier House, Gordon felt that the same care was missing. He remembers sharing these concerns during an interview with Larry, the project lead of a new meal time improvement project. Gordon explained to him that 

although the kitchen appeared to have access to quality ingredients, the meals themselves, he felt, often fell short.  

"I felt like the kitchen was getting good ingredients, but the end product didn't reflect that." 

For Gordon, it was never just about the food itself. Meals are an important part of daily life, bringing comfort, enjoyment, and connection. That’s why the changes brought about by the Mealtime Improvement Plan were so meaningful. 

Since the project began, Gordon has felt a clear transformation. The meals are more flavorful, more thoughtfully prepared, and reflect a level of care that was previously missing.  

“Things have really, really improved. We have flavors in our meals we didn’t have before.” 

What impressed him most was not just the taste, but the effort behind it. He could see that people cared about what was being served and about the residents enjoying their meals. 

One meal in particular stand out in his memory. 

“The ham and roast pork were excellent... they were very flavorful, juicy, and roast pork is easy to dry out but it was very good!” 

Today, Gordon sees the impact of good food extending far beyond the dining room. A well-prepared meal can brighten a resident’s day, create a more positive atmosphere, and contribute to the overall sense of community within the home.  

“You have a good breakfast and you’re in a better mood, the staffs in a better mood, and it makes the day go a lot better.” 

For Gordon, the Mealtime Improvement Project has been more than an upgrade to the menu. It has brought comfort and enjoyment to him and the lives of the residents at the Laurier House.  

The Mealtime Improvement Project has expanded at CapitalCare resulting in new menu choices at centres across the organization. The project aims to integrate resident and family input into new menu ideas and the mealtime experience. The project is one year its funding and is just the beginning of materials and learnings that can improve quality of life for years to come. For more information on the mealtime grant project read about the project work staff have done so far in our previous story. Improving Resident Quality of Life One Meal at a Time | CapitalCare | CapitalCare Group Inc.