St. John’s Episcopal Hospital staff members provide
Thanksgiving meals to patients in the Rockaways
TIMESLEDGER | QNS.COM | DEC. 3 - DEC. 9, 2021 9
BY BILL PARRY
Staff members at St. John’s
Episcopal Hospital in Far
Rockaway got into the holiday
spirit by providing more
than 80 patients and their
families with food items to
help ensure a well-nourished
Thanksgiving.
Decorated food baskets
were prepared for each patient,
and a large heated tent on the
hospital campus was used as
a grab-and-go distribution
center.
The food items donated by
hospital staff included turkey,
chicken, ham, potatoes,
rice, vegetables, stuffing mix,
gravy, macaroni and cheese,
dinner rolls, cranberry sauce,
desserts and even utensils.
“It brings us great joy to
know that we were able to
make this year’s Thanksgiving
both enjoyable and nourishing
for more than 80 families,”
St. John’s Vice President
and Chief Human Resources
Officer Sharika Gordon said.
“We care deeply about our patients
and community members,
and the hospital’s staff
wanted to do all they could to
make sure that no one goes
hungry this Thanksgiving.”
The nonprofit organization
Feeding America estimates
more than 50 million people
across the nation experienced
hunger in 2020 including 17
million children. A new study
by Hunger Free America finds
that one in seven New York
City residents are still struggling
with food insecurity during
this holiday season, based
on an analysis of federal data.
The COVID-19 pandemic
has exacerbated the problem
and the Far Rockaway community
was one of the hardest
hit neighborhoods in the
borough.
St. John’s Episcopal Hospital
is the only hospital providing
emergency, inpatient and
ambulatory care on the Rockaway
Peninsula. The 257-bed facility
is celebrating more than
110 years of community care.
“For us, it is not only about
providing excellent health
care strictly within the confines
of our hospital and community
medical practices,”
St. John’s Vice President of
External Affairs Renee Hastick
Motes said. “We take great
pride in providing needed resources
within the community
itself, which is what this food
initiative is all about.”
St. John’s Episcopal Hospital staff donated so much Thanksgiving food for their patients that a
wheelbarrow was put to use. Photo courtesy of SJEH
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