At the Chicopee River Mills Senior Center, food is more than just sustenance; it’s a catalyst for connection, a tool for empowerment, and a cornerstone of healthy aging.
Sherry Manyak, the center’s director, and her staff have cultivated a thriving hub where nutrition takes center stage, transforming lives one meal, one program, and one partnership at a time.
Eight years ago, when Sherry took the helm, the center’s cafe was a modest operation. But under her leadership, it has blossomed into a vibrant community space. From offering breakfast sandwiches and fresh soups to spearheading a thriving garden that supplies the kitchen with produce, herbs, and spices, Sherry and her team have reimagined the role of food in senior well-being. This transformation wasn’t a linear progression. During the challenging times of Covid, the center pivoted to provide hundreds of meals daily to keep seniors safe and nourished, a service that revealed just how essential accessible, healthy meals were to this community.
That experience became the seed for further innovation.
“We realized we could do even more,” Sherry reflects. “Why have someone else provide the meals when we could create our own, using fresh, local ingredients and catering to the specific needs of our community?” This pivotal shift led to hiring cooks and cafe staff, creating jobs within the community while also dramatically improving the quality and nutritional value of the meals served.
Sherry recognizes that finances and education are significant barriers to healthy eating for many older adults. “Giving them education on healthy choices and how they affect their bodies is huge,” she emphasizes. She shares a personal anecdote about her mother, whose eating habits were transformed through education and a focus on protein and fresh ingredients. This experience mirrors the center’s approach, where seeing others choose healthy options inspires similar choices.
A vital part of the center’s commitment to fresh, healthy food is their own garden. What began as a smaller plot has, thanks to an MCOA SIG grant, expanded four times in size. This thriving garden now provides a bounty of fresh vegetables, herbs, and even spices that are used directly in the center’s kitchen. From vibrant tomatoes and crisp lettuce to fragrant basil and flavorful oregano, the garden’s harvest not only enhances the nutritional value of the meals but also connects seniors to the process of growing their own food, fostering a deeper appreciation for healthy eating. This connection from garden to table is a source of pride for the center and a testament to their dedication to providing the freshest, most wholesome meals possible.
The center’s emphasis on fresh, scratch-made food aims to reverse the trend of processed foods, offering an alternative that prioritizes nutrition. “We try to make everything fresh and get away from the processed type foods,” Sherry explains. The expanded garden plays a crucial role in this effort, allowing the center to use homegrown vegetables, spices, and herbs in their kitchen.
The impact of these changes goes far beyond the physical. The center has become a place where friendships blossom over shared meals and cooking demonstrations. “They’ll sit down at the lunch table,” Sherry observes, “they’ll all talk about their lives…Hey, I’m going to this exercise class after lunch. Want to join me?” These connections foster a sense of belonging and support, combating social isolation and promoting emotional well-being.
The center also provides grab-and-go options for those who prefer a quick meal or want to take food home. “We were hearing a lot that people don’t want to cook just for themselves,” Sherry explains. The cafe offers affordable, nutritious meals, often using the previous day’s lunch or fresh soups, ensuring access to healthy food for everyone. The prices are kept deliberately low, recognizing that most seniors are on fixed incomes.
Partnerships are integral to the center’s success. The city council provides funding for the lunch program, and the center actively pursues grants to support its various initiatives. They collaborate with organizations like the Western Mass Food Bank, Baystate Health, and local assisted living facilities. One exciting collaboration brings participants to the new local food bank for live cooking classes, teaching them valuable skills to prepare nutritious meals at home. They also partner with local farms, providing farm share opportunities and farmers’ market coupons to encourage access to fresh produce. The center even experimented with a mobile grocery store to further enhance food access.
Sherry shared heartwarming stories of personal transformations. One gentleman, struggling with isolation after losing his wife, now comes to the center almost daily, participating in meals, classes, and making new friends. Sherry’s own mother, after an accident, returned to the center, embraced by her friends there, who encouraged her rehabilitation.
Sherry’s advice to other COAs is to embrace collaboration and not be intimidated by grant writing. She emphasizes the importance of brainstorming with staff and the community to generate new ideas and tailor programs to the specific needs of the local population. She also suggests exploring the rich tapestry of cultures within the community and incorporating their culinary traditions into the center’s offerings. “Food always seems to be that unifying thing that people come around to,” Sherry reflects.
By creating a welcoming space where food, community, and learning intertwine, the Chicopee River Mills Senior Center is truly a model for healthy aging in action.
