Thanksgiving Food Boxes – CSP Food Drive for Jewish Family & Child Services
Every year staff and residents here at Cedar Sinai Park come together and make donations to help feed 150 families in the Portland area for Thanksgiving.
While we don’t supply all the items, we do supply the following:
150 – Cans cream of mushroom soup (10.75 oz) & 150 – Cans French Fried Onions (6 oz)
We hope you will join us in our effort to help feed local families in need this Thanksgiving! If you want to participate, please bring your donations to Cedar Sinai Park (Rose Schnitzer Manor) and place your food items in the barrel in the lobby.
Please only donate the preferred size indicated above (it helps to keep all families food boxes a similar size)**
Don’t be late! Wednesday November 18th is the final day to donate! (** soup and French Fried Onions can be a store brand such as Albertsons, Walmart, Safeway, etc.)
This is the seventh in our series of posts about interactions with various departments of a long-term care facility.
Most large nursing facilities have a culinary department which includes a Registered Dietician, but state regulations vary as to specific staffing requirements. Assisted and foster care facilities may use the services of dieticians who are not on site. Culinary staff always seek input from residents and families through committees, surveys, and suggestion boxes. Individual requests in nursing facilities should be directed through aide or nursing staff and honored so that residents can obtain the nutrition needed for recovery and good health. It is most effective to share questions and complaints about food to the director of food services. Families and residents should be very specific about suggestions to help the culinary team develop food options that are more pleasing to the residents. They can also be discussed at care conferences with the representative of the culinary department.
There is some consensus in long-term care settings that complaints about food relate more to boredom and lack of control than to the actual quality of the food. In addition, the deterioration of taste buds, effect of medications on appetite, and general malaise of some residents makes food seem unappealing that would be acceptable in another setting. Families and residents should be aware that a staff person listening to a concern about the food being too bland, may have just been told by someone else that it is too spicy. The suggestion box will indicate that one person thought a specific meal was wonderful while another found the same meal inedible. Culinary staff in most facilities will continue to attempt to please as many residents as possible.
Adult Day Services has a delicious new tradition: challah baking on Fridays.
As part of their daily activities, program participants spend a half-hour in the middle of the day making small challah breads from scratch.
In the afternoon, a sweet scent of the freshly-baked challahs fills the room as the participants engage in afternoon activities. At the end of the busy day, each participant takes his or her challah home to share with their family for sabbath.
Consider supporting activities at Adult Day Services, donate online now. Your support will go a long way! Thank you.
Shelly Petcher with Assistant Activity Director Elizabeth Moore at the 4th of July Rose Schnitzer Manor barbecue, 7/5/11
When it comes to food, Rose Schnitzer Manor resident Sheldon “Shelly” Petcher is no chopped liver. He’s using his food services industry experience to chair the Food Committee and, in collaboration with Culinary Services staff, improve the residents’ dining experience.
“With three meals a day, 7 days a week, 365 days a year, food is the only constant here,” Shelly, who used to own a local restaurant chain, said. “People don’t understand what it takes to cook for all the residents. Little by little we can make improvements. I’m having a ball.”
The Food Committee acts as a liaison between Manor residents and Culinary Services staff. The Committee encourages residents to complete comment cards, which its members then collect, evaluate, and bring to Dining Room Manager Samira Karajcic and Culinary Services Director Sean Carey.
Sean said, “The Food Committee offers ideas and suggestions we haven’t thought of. We’re happy to use Shelly’s experience in the restaurant industry and learn other experts’ way of doing things.”
Shelly’s early-summer project was personal: “Chopped liver is a delicacy they make from chicken here. I think beef is preferable, so I volunteered to teach the cook to make it that way.”
For Sean, seeing Shelly prepare his chopped liver was that day’s highlight. “He looked thrilled as he was frying onions in a pan with a grin on his face. He said it was fantastic to be in a commercial kitchen again. We look forward to having Shelly back to share more of his expertise.”
Next on Shelly’s plate is gefilte fish; he plans to help the cook make it taste like home-made. And as for chopped liver, Shelly knows the ideal timing for enjoying it: “It’s better the second day.”