Covia Celebrates the Season with Annual Thanksgiving Lunches
The Thanksgiving season at Covia is a time for great food, from the Support Services Nuthin’ But Sides potluck to the annual Thanksgiving meals put on by communities and Senior Resources. Two of these Thanksgiving meals, the Senior Resources San Francisco Thanksgiving dinner and the Annual Oak Center Towers’ Thanksgiving Luncheon, give a great peek into what it’s like to celebrate the holiday season at Covia.
SF Senior Resources:
On November 20th, Senior Resources San Francisco hosted its fifth annual Thanksgiving dinner – part of its monthly Senior Lunch program, usually held on the fourth Wednesday of the month in the Parish Hall of St. Cyprian’s Episcopal Church. With a jazz trio playing in the background, nearly 75 seniors gathered at long tables for a traditional Thanksgiving meal of turkey, stuffing, mashed potatoes, cranberry sauce, green beans, and pumpkin pie for dessert.
Sandra, who is a regular at the senior lunch, says the service she receives is what makes this meal special. “All those other places you have to stand in line, out in the cold,” she says. After having wrist surgery, she finds carrying trays difficult. “Here, you’re indoors, you’re sitting at a table like we are, there’s nice music playing in the background, and you just sit and they serve you, instead of you carrying a big heavy tray.”
Vivian, who has been attending for the past three years, had a different experience: “At first I had trouble because I’m used to potlucks with my friends, so I wanted to help. I realized I’m supposed to sit down, so that was the hardest part.”
Amy Brokering, Director of Senior Resources in San Francisco, says that the service was a deliberate choice when the program was first started six years ago to make it feel more special for those who gather. Since its inception, the lunch has grown from fewer than 20 seniors to, at its largest, around 80 participants – with volunteers, close to 100 people. “It’s a community,” she says. “They support each other.”
Volunteer Pam agrees. As she serves in her fourth Thanksgiving for the program, she says, “The memories of all the differences we were able to produce is really beautiful. We have a core group of about five or six of us and we work really well together. We have a lot of joy in being here for these people and knowing it’s a community. It just makes us feel good.”
Three additional volunteers from Lindquist CPA joined the team to help serve the Thanksgiving meal. A vendor partner with Covia, Lindquist has been helping with the Thanksgiving senior lunch for the past three years. As a surprise at the end of the meal, the team from Lindquist presented Amy Brokering with a check for the Covia Foundation for $2,000 – the largest gift this program has received.
Oak Center Towers:
Also on November 20th, Oak Center Towers, a Covia Affordable community, hosted its 18th Annual Thanksgiving Lunch. Held in the Oak Center Towers multipurpose room, the lunch invites residents to enjoy a special holiday meal in their community.
“It’s a much loved and appreciated, long-standing tradition that residents seem to really look forward to,” says Aliona Gibson, who joined Covia this year as Activities Coordinator at Oak Center Towers. “There was buzz for weeks before the date.”
Over 100 Oak Center Towers residents and guests took part in the annual lunch, arriving early to socialize with their family and friends before the food was served. The room was a pleasant hubbub of conversation as the group shared time together along with the Thanksgiving meal.
The multipurpose room at Oak Center Towers was decorated for the occasion with fall colors, flowers, and even featured a display with the community’s initials spelled out using water bottles. A tree with residents’ thankful wishes fashioned out of paper leaves adorned one wall, a happy reminder of the nature of the season.
Oak Center Towers’ staff and volunteers from Covia Support Services worked together to plate and serve the meal, which included holiday staples like turkey, ham, mashed potatoes and gravy, mac and cheese and green beans as well as fried rice and steamed vegetables. For dessert, there was a choice of apple pie or ambrosia salad and each resident was able to toast the season with their own glass of sparkling cider.
“It was a pleasure and fun to work alongside the Covia family to create such a wonderful experience. I felt the love and genuine care, concern and effort put forth towards making the event memorable,” Gibson noted. “I could not have asked for a better inaugural Thanksgiving at OCT.”