There was plenty of good-natured bantering and laughing among crew members as they packaged dozens of trays of hot, nutritious meals at Bradford Regional Medical Center for delivery to households in the Bradford area.
While the Pathstone crew packaging trays for BRMC Meals on Wheels aren’t new to the program, the medical center became the new host of the project Wednesday during its first day of operating the project.
“I’m really excited about this, I think it’s going to be a great thing,” said Jessica Jarret- McKeirnan, program manager for BRMC Meals on Wheels. “We have the best Pathstone kitchen staff people and the hospital has made us feel really welcome.”
Meals on Wheels, which has a 46-year tradition in Bradford, had been facilitated by the YWCA Bradford the past six years. Prior to that it was operated by the American Red Cross.
Pathstone staff, who followed the program to the medical center, are employed through a work program for senior citizens.
Last month, Upper Allegheny Health System, the parent company of Bradford Regional and Olean (N.Y.) General Hospital, announced it would take over Meals on Wheels from the YWCA. The YWCA, which is expanding its services in new directions, had wanted to find another home for the program which serves 40 households comprising senior citizens and people with disabilities.
Julie Becker, general manager of nutrition for the Aramark food service company, which is contracted by Upper Allegheny, said BRMC Meals on Wheels program has seen a smooth transition. It is believed to be the only Meals on Wheels program in the region to be hosted by a medical facility.
“I think the participants who get these meals at their homes are going to love them,” Becker said. “Before the trays weren’t sealed, but now they are. And they’re getting the same fresh-made food daily that our patients get.”
She said the inaugural menu included pot roast, real mashed potatoes and fresh vegetables.
“All of our menus are dietitian-approved through our Aramark dietitians,” Becker added. “We follow government food safety laws, too.”
Becker said the food service staff at the medical center prepares the food in the hospital’s newly renovated kitchen. Meals will be prepared for clients five days a week, with an alternate menu option available. Weekend meal coverage will be available at the client’s request. The program continues to use volunteer drivers to take meals to clients’ homes, but can use more.
Sous chef Brad Wright, who had previously cooked at Olean General Hospital, said the meal preparations by the hospital’s kitchen staff takes a little more time during the day, but is working out well.
“It’s a good thing and I’m glad we can help out,” Wright said after bringing out food for the Meals on Wheels trays.
Pathstone employee Jim Aylward said the new location is working out well for him and the other Pathstone staff.
“They’re informing us on the sanitation (requirements) and organization part” of the program, Aylward said.
Aylward said that after he and the other Pathstone staff package and seal the food in plastic trays, they are placed in large insulated sacks. From the kitchen, the sacks are taken to the medical center’s Interstate Parkway door where the volunteer drivers collect them. From there, they are delivered to homes.
Stacy Williams, volunteer coordinator for the medical center, said people interested in receiving meals or driving for the program may contact Jarret-McKeirnan at 362-8254. She said volunteers will be required to have references and have a background check.
