Dr. Edward Schneider, Dean Emeritus of the Leonard Davis School of Gerontology at the University of Southern California, shares his views on healthy living for older adults.
One of the difficulties of living in your own home is that most of our homes were built back 30, 40, 50, 60 years ago. Dr. Edward Schneider, Dean Emeritus of the Leonard Davis School of Gerontology at the University of Southern California, shares his views on when older adults should consider moving from the home into a senior living community.
A big social network equals good health, good longevity and really feeling good about yourself. Dr. Edward Schneider, Dean Emeritus of the Leonard Davis School of Gerontology at the University of Southern California, shares his views on the benefits of a strong social network.
We're living longer, so you have to prepare for a healthy old age. How do you do that? You do it by balance training and you do it by having the right attitude towards life. Dr. Edward Schneider, Dean Emeritus of the Leonard Davis School of Gerontology at the University of Southern California, shares his views on preparing for healthy aging.
Executive Chef Shep Drinkwater, trained at the Culinary Institute of America, shows how to prepare fresh salmon for cooking?a popular, fresh and healthy dining option for the Vi residents.
When Terry first heard about Vi, as a real estate professional she knew it was an option worth looking into. She moved into the community two years ago and hasn't looked back. Note: Amenities and services featured vary community by community.
The desert served by Vi Dining Services is always made with fresh, simple, healthy ingredients. Watch as Culinary Institute of America-trained Pastry Chef, Michael Beltran, scoops together Birthday Cake Gelato from scratch. Recipes and a full library of videos are available at: http://www.viliving. com/recipes
Desert toppings are easy as pie! Culinary Institute of America-trained Pastry Chef, Michael Beltran, whips up some egg whites to place atop a beautiful Lemon Meringue Pie served in Vi at The Glen for dessert.
Culinary Institute of America-trained Executive Chef, Shep Drinkwater, offers a step-by-step guide of how to prepare and transform beef tenderloin into filet mignon.
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![Ken Dychtwald Keep looking forward to what\](http://i.ytimg.com/vi/CGaQARgg9OQ/2.jpg "Ken Dychtwald Keep looking forward to what\")
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![Dr. Edward Schneider on staying social for your health\](http://i.ytimg.com/vi/SA4AlKiXMQU/2.jpg "Dr. Edward Schneider on staying social for your health\")
