From left, Pam Roy, Rita Condon, Alena Paisano and LARSO chefs Keith Haynes and Stephen Jakob show off New Mexico Golden Chile Blossom Awards. Courtesy/ LARSO

LARSO chefs Keith Haynes, left, and Stephen Jakob show off their New Mexico Golden Chile Blossom Awards. Courtesy/LARSO

By Kiah McConnell
LARSO

The Los Alamos Retired and Senior Organization (LARSO) is proud to announce that their chefs and kitchen assistants have been honored with the prestigious New Mexico Golden Chile Blossom Award. This recognition not only celebrates the hard work of its kitchen staff but also brings a sense of pride to the entire Los Alamos community.

Chefs Stephen Jakob and Keith Haynes were presented with the award on Thursday at the Indian Pueblo Cultural Center in downtown Albuquerque. This award marks a significant milestone for LARSO’s food program, signifying a program reaching maturity.

LARSO, a proud member of the New Mexico Grown Coalition, has been dedicated to supporting local farmers and sharing nutritious, locally sourced foods with older adults in Los Alamos for the last two years. This year, LARSO received a $12,000 grant to further its mission of promoting local agriculture and providing wholesome meals for the community.

The New Mexico Grown Program ensures that farms and gardens supplying fresh produce for senior meals adhere to strict food safety practices. This aligns with LARSO’s commitment to serving high-quality, locally sourced meals to its members.

“I’m so impressed with our kitchen staff and what they have been able to accomplish in their first year working with LARSO. We regularly hear how the food quality, diversity, and taste have improved. This is in part due to our relationship with local farmers and being able to serve farm-fresh food,” LARSO Executive Director Jacci Gruninger said.

This award is a testament to the dedication and hard work of LARSO’s kitchen team in providing delicious and nutritious meals to the community. As it look to the future, LARSO is looking forward to continuing its collaboration with local farmers and further enhancing the culinary experience for our members. LARSO has many more exciting plans in the pipeline, and it can’t wait to share them with the public.