In fall of 2021, Starle Taylor joined the BSMC team as the Dietary Manager. Prior to her job here, she worked at the Ft. Benton Hospital for 31 years. Working with Star are Patti Pegar, April Reid, Sierra Grimwood, Karla Whetham, Jamie Jones, and Kodi Boone. Each staff member is ServSafe Certified. A certification that provides training in food safety and sanitation. This is not something that is required by the State or CMS but is encouraged by Star for all her employees. Aside from the time spent managing her staff, Star fills her days with maintaining policies, creating the menu for the residents, and making sure the pantry and freezers are stocked from week to week. This year will add one more challenge to her plate as the kitchen will be remodeled in the coming months.

This is a big project and long overdue. The kitchen and pantry are crowded, the cupboards and wall coverings are outdated, and the loading dock is only accessible through the alley. The kitchen staff cook an average of 75 meals a day for the folks who are admitted at BSMC and the employees. When the Senior Center was closed, they also prepared meals for community members. That is when the fundraising really started to make improvements to the area.

With the help of Becki Miller from 3 Point Architects, Inc. in Gilford, MT the project is starting to take shape. The plan is to add about 600 square feet (about twice the area of a parking space) next to the patio on the south side of the building. This space will hold dry storage, a walk-in cooler/freezer and provide alternative access for trucks with a new loading dock.

Improvements will be made to the current workspace as well. The wall coverings will be updated so they are washable to meet infection control standards. The cabinets will be replaced with stainless steel to provide easier sanitation, but also a timeless look. The current ones are burnt orange, so you know they’ve been there awhile! Equipment will be rearranged so the space can be used more efficiently, both for meal prep, but also storage. The kitchen staff are excited to have more working room and to no longer feel like they are working on top of one another while preparing the wonderful meals they provide for the folks at BSMC.

It goes without saying that this undertaking is not just a lot of work for the contractors, but there is a lot to be done to prepare. Infection control and sanitation during construction must be at the forefront of everyone’s minds. Sawdust sandwiches are not on the menu! Being able to have productive workdays, for both the crews trying to safely work, for example, turning off the propane, water, and electricity during key points in construction, and the kitchen staff still being able to serve meals at regular intervals will require great attention and communication in planning. And of course, flexibility among all involved to help this project go smoothly and be completed quickly.

It is a big financial undertaking as well. The project has been awarded monies from the Lippard-Clawiter Foundation and the Tordick Wildlife Foundation. The Medical Guild has donated money from their annual rummage sale to support the project. The BSMC Foundation has also put money towards the project. A patient who stayed for a few weeks in the summer of 2022 donated a sum of money to show her appreciation to the facility. The remaining funds will be supplied through a loan from the local bank so work can begin as soon as possible. BSMC is grateful to everyone who supports the facility and its improvements; whether that is through shopping at the Rummage Sale or donating to a Foundation, your support does not go unnoticed. It is after all the people who are the heart of BSMC.