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A giving community
As the noon hour approached, 14 volunteers working that day, including four from Nantucket Island Resorts management and long-timers such as Joan Small, Susan Crecca, Eva Norton, Bea Santos and Barbara Butler, bustled back and forth bringing water, coffee and cider to diners. Serving instructions were orchestrated by Mark Budaj, the Elder Services nutrition coordinator who runs the weekly congregate lunch program hosted by center director Linda Roberts. "They say Nantucket is a unique place," said 96- year-old Emma Rusch. "Where else would you find a place that would treat seniors like this - look at the tablecloths and these napkins. They treat us like royalty. They don't treat us like little old ladies." Mrs. Rusch was in good company, with center regulars including Marion Gibbs, Reggie Reed, Marcy Glidden, Louise McGarvey, Dick Caton, Roy Ryder, Janet Wagner, Peggy Lubin and others. They were joined by many more who do not always attend the lunches, card games and other center activities, but learned of the special dinner from friends or through the Saltmarsh newsletter. "It's 50 percent nutritional benefit and 50 percent socialization," Budaj said of the congregate program. The menu is created by a registered dietician on the mainland who must coordinate the holiday meal date with all the state's other Elder Service site schedules, some of which are not open the day before Thanksgiving. Therefore, Friday was also the day the 30 island Elder Services Meals on Wheels clients received their holiday dinner. The cost of the lunch program is defrayed through generous private donations with the balance paid from state and federal funding. Congregate diners are asked for a two-dollar contribution, far from the actual cost of any meals. The congregate and Meals on Wheels food - in this case, at least five very large, fresh turkeys, stuffing, mashed potatos and gravy, butternut squash, green bean casserole, cranberry sauce, corn bread and pumpkin and pecan pies - is cooked at the hospital kitchen overseen by food services manager Bruce Yancy who is proud to have chefs Wendy Turbini and Maria McGrath wielding the ladles and whisks. As Saltmarsh assistant director Ginny Carrera shot numerous photos Friday of guests oohing and ahhing about overflowing plates delivered to their tables by a polite, happy crew, people talked about what the occasion and special ambiance meant to them. "They're not making me eat it," joked Tony Yates as he spooned in some spuds and gravy. "It's very sociable down here. Very dedicated personnel." Alfred Bernard was at Saltmarsh for the first time and said he plans to start attending the regular lunches. "It's highly recommended by the Ottisons," he said. "That's why I'm here." "I never miss lunch," said Gordon Gallagher. "It's perfect. It's wonderful. It's a wonderful staff. Everything about this is perfect, and I really shouldn't talk with my mouth full. People are happy to be here, so it's a great atmosphere." Mary-Ann Egan takes computer classes at Saltmarsh and usually stays for lunch on those days. She was relishing the delicious turkey dinner and chance to get together with friends. "It's pleasant," she said. "It's very pleasant." This week there are two other important ways the community is served over the holiday. For many years, the American Legion has put on a banquet of roast turkey, pork roast and baked ham with all the trimmings and bountiful dessert choices cooked up by a dedicated group of Legion members and students in the high school culinary arts class. The food, paid for by the Legion, is dished out buffet style by its ladies' auxiliary to hundreds who attend the meal as well as through home deliveries to those unable to attend. Anyone in the community who would like to be part of the festivities is welcome. Meals on Wheels clients are on the delivery list because Elder Services is closed on Thanksgiving, and the folks who usually attend Saltmarsh lunches are always invited. Rides are provided for anyone without transportation and volunteers make the rounds to bring dinner to elders' homes. Last, but by far not least, is the Emergency Food Pantry, serving about 56 island households as of last week. "That's huge," said pantry director Kevin Dugan, who estimates need for the pantry has grown 15 percent since last year. The pantry is giving out more than 50 turkeys weighing 15 to 22 pounds this year, and the birds come with everything else needed to make a complete dinner. Patrons are issued a turkey certificate they present at the Stop & Shop meat department, then show again at the register during check-out. "And out they go," explained Dugan. "We like to keep it as simple as possible." Funding for the program, which began about 30 years ago, comes mainly from private donations and some monies given by the town. "It is very gratifying," Dugan said of this outreach for people experiencing financial difficulties, impairing their ability to buy adequate groceries. "It really makes you feel good. And the thing we pride ourselves on there is that everybody is served with dignity and respect. That's the important thing." The pantry is located in the basement of St. Paul's Church parish house on Fair Street and is open Tuesdays and Thursdays from 4 to 6 p.m. Anyone with questions about qualification may call 228-7438 and leave a message. I |
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