When people think about a workplace perk, they might imagine free coffee or the occasional pizza party. At WesleyLife, we have something — and someone — far better.
Meet Krista Adams, WesleyLife's director of culinary excellence, who often arrives at the office not just with new ideas for menus and programs, but with freshly prepared dishes, bags of herbs from her own garden, and a smile that makes her teammates feel cared for.
A recent email Krista sent the team at WesleyLife's organizational headquarters in Johnston began this way:
"There will be a dish of chicken tetrazzini ready at 11 a.m. today — made with organic chicken and orecchiette pasta! AND please stop by to pick some free herbs; there are 6–8 bags each of basil, oregano, and mint from my garden. Maybe make Caprese salad, red sauce, marinara, watermelon mint and feta salad, mojitos, Greek chicken skewers, or something else!"
For Krista, sharing food isn’t just about feeding people — it’s about connection.
“Food is community, but to me, it's so much more," she says. "It’s medicine, passion, culture, gathering, breaking bread, storytelling, family traditions, and memories. Most of all, food is giving and love.”
It’s no surprise that Krista’s approach to food reflects WesleyLife’s vision of revolutionizing the experience of aging. In her view, all food is for all people; older adults shouldn't be forced to tolerate bland, boring cuisine. She and her team of chefs and other culinary professionals across WesleyLife are updating menus to prioritize freshness, flavor, and well-being — creating meals and snacks that are vastly different from anything people might expect to find in communities for older adults.
In the shared view of Krista and her culinary team members in each of WesleyLife's 10 communities for healthy living, food is a tool for wellness, joy, and togetherness — values that shine in the FRESH philosophy they champion:
- F – Food is Medicine: Menus are intentional, nourishing both body and spirit. Even a pasta dish gets a thoughtful balance of vegetables, whole ingredients, and vibrant flavors.
- R – Relationships are Key: A shared meal is one of the oldest forms of community-building. The WesleyLife culinary team uses food to connect people — whether it’s a spontaneous herb giveaway or a comfort dish made from scratch.
- E – Ethical Sourcing and Safety: Partnering with vendors and suppliers who grow and source responsibly - and growing on-site when possible - Krista and her team ensure the food WesleyLife shares meets the highest standards of quality and integrity. (And the fact that WesleyLife Meals on Wheels has a hydroponic farm in its basement makes it easy foe the team to source fresh greens anytime!)
- S – Surprising and Delightful: Who expects to find a homemade lunch and fresh basil waiting in the office kitchen? WesleyLife team members have learned to! Krista and her team members turn ordinary days into something special.
- H – House-Made and Chef-Driven: Every dish the culinary team shares is infused with professional skill and a personal touch.
Food = love
Krista grew up surrounded by food; her mother cooked hearty breakfasts, lunches, and dinners for the family every day, and her father is a chef. That culinary-focused upbringing, she says, profoundly affects how she viewed and shares food.
“Not everyone enjoys cooking, which makes homemade gifts even more meaningful," Krista says. "People often say, ‘I’m nervous to cook for a chef,’ but I assure them that anything made and shared equals love. My mom’s lasagna, made with jarred sauce when I was a kid, will always hold a special place in my heart — maybe even more than my own 11-hour, house-made lasagna Bolognese, because it was made with love.
"When I bring in food to share, of course I want feedback, especially if I'm asking our chefs to consider it as a menu item. But mostly, it's because extending that offer of food to people I care about is my love language."
Broadening horizons
Molly Ernst, marketing coordinator for WesleyLife, has felt Krista's impact over the last few months; a self-described "very picky" eater, she has been encouraged by Krista's offerings to expand her taste preferences.
"A couple of weeks ago, Krista and her team hosted a tasting event and asked us to help weigh in on some new menu items for the communities," Molly says. "I'd never been drawn to kale, but I tried some of their kale salad and literally could not stop eating it.
"The culinary team has a way of being sneaky about great-tasting food so you also don't know it's good for you and you should be eating it! I know I'm eating better and healthier than I used to. And nothing feels forced — just kindly offered."
In a world where workplace culture is often defined by meetings and deadlines, Krista reminds us that acts of generosity — especially those rooted in craft and care — have the power to make people feel valued. Her kitchen talents are matched only by her commitment to her craft and to her teammates, and all those combine to create a ripple effect on those she serves.
