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JUDITH ADELE


“I asked where his bride was,” recalled Dyanne Holt, an owner of the Apollo. “He broke down and said that Judy had died from pancreatic cancer. We were stunned.”


When Agentis told Holt what he had been doing at the hospice, the restaura- teur jumped at a chance to join in.


“It was a no-brainer,” she said. “Both of my parents died from cancer and hospice care is essential to the families. We know how challenging it is to have a termi- nally ill loved one. You are being pulled at all ends and it is diffi cult to take care of yourself.”


“If I could save one life, it is all worth it.”


So, when it is Apollo’s turn to cater the event, Holt said she tries to provide a wide variety of fresh and healthy fruits and vegetables. Favorites include the Apollo Waldorf with Granny Smith apples, greens, golden raisins, walnuts, mandarin oranges and gorgonzola cheese; and a tri-color salad with roasted beets, radicchio, arugula and goat cheese.


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The Apollo typically sends several pas- tas, which are easy to store and can be reheated, Holt said, as well as desserts such as vanilla bean shortbread cheese- cake with blueberry compote or Mexican chocolate cake.


Is it any wonder that when Agentis ar- rives, hospice staff ers stop what they are doing to give him a hug? And when the crew is busy, Putnam said, Agentis un- derstands and returns another time. He even drove to the center in a snowstorm this past winter to deliver homemade clam chowder, salad and dessert, the hos- pice manager recalled.


When families fi nd out why Agentis pro- vides lunch each Thursday, Putnam said, “magic happens: They open up while sharing a meal together.”


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