David Iott, commissary executive chef in Arrillaga Family Dining Commons, and Devinder Kumar, sous chef in Florence Moore Hall, beckon Anna Cobb, graphic designer for University Communications, with an amuse bouche featuring smoked turkey at the Wellness Fair. Photo credit: Linda A. Cicero/Stanford News
The theme of last week’s Wellness Fair was “Summer Fun,” so the BeWell@Stanford and Health Improvement Program staff decorated the Arrillaga Center for Sports and Recreation with brightly colored balloons, including a palm tree made of orange and green balloons, and themselves with bright red T-shirts and leis.
The April 18 event, which opened at 10:30 a.m. and closed at 3 p.m., attracted 2,550 faculty and staff.
Inside, massage therapists kneaded backs and shoulders. Staff from Residential and Dining Enterprises prepared delicious, nutritious food for the event. Campus chefs in tall white toques handed out more than 4,000 tasty samples of green salads and blueberry smoothies – along with recipes to make them at home.
Faculty and staff could get their bone density measured, their blood pressure checked and their skin examined for sun damage.
They also had the chance to play games. There were beanbags to toss, golf balls to putt and bowling pins to juggle. Some people danced to a Wii Fit video routine. Others got their picture taken – putting their smiling faces inside the face cutout of a surfer in a wetsuit holding a boogie board. Some made their own taco spice mix and left with a recipe for the mix and for a lentil-mushroom filling for a meatless taco.
There were other give-aways, including foam rollers, miniature compost or recycling bins, lip balms with sunscreen, beach balls and reusable shopping bags. The BeWell staff also handed out raffle prizes: a cruiser bike, an outdoor grill and Stanford folding chairs.
—KATHLEEN J. SULLIVAN
