Text size: A A A

About us

Society news

Events, milestones and celebrations occur every day within the Good Samaritan Society. Here, you can read
all corporate news, Society news, center news or center news highlights.


Center news highlights

Nov 28, 2014


(St. Francis, Kansas) – Financial assistance from Good Samaritan Society – Cheyenne County is giving an Asian nation a foster care resource for its most vulnerable children. 

 

The Marvorid Family Support Centre opened in September 2014 in Khujand, Tajikistan, with help from a grant provided through the Good Samaritan Society’s Social Accountability program.  

 

The center is a step in transforming Tajikistan’s “baby homes” into community-based care hubs. The center offers supportive services to prevent children from entering institutional care.

 

Center services include: 

 

  • Parenting advice and education
  • Rehabilitation programs for disabled children
  • Work to generate income
  • Foster care

 

Tajikistan’s “baby homes” are orphanages that house up to 300 children age 6 and younger. It’s estimated that up to 30 percent of these children have a disability.


Read more

Center news highlights

Nov 28, 2014


               Tiffany Anderson

(Hays, Kansas) – Some people, like our new director of nursing, just have a gift.


After graduating from high school, Tiffany Anderson’s intent was to attend cosmetology school. But a happenstance job at the Good Samaritan Society changed everything.


While waiting to start cosmetology school, Tiffany accepted a job in housekeeping at the Good Samaritan Society – Hays in Hays, Kansas. After a few months, she realized she wanted to work more closely with residents so she took classes to become a certified nursing assistant (CNA).


“I loved working as a CNA,” says Tiffany. “I loved the feeling of making every one of my residents smile. I appreciated that I was not only helping others feel better and be more independent, but they also were returning the favor to me.”  


Read more

Center news highlights

Nov 26, 2014


Farm-to-table food options are among the highlights for resident meals prepared under the guidance of Chef Tim Ralston.

 

(Howard Lake, Minnesota) – When Tim Ralston found the posting for a chef at The Lodge of Howard Lake, he couldn’t believe he’d found his dream job.

 

"They were looking for a person to run the kitchen. They wanted high-quality food — and it was a way to serve others," he says.

 

"I’ve always wanted to be of service to others, but it was a question of how can I do that, follow my passion and make a living. I was like, 'Wow, this is it'."

 

Click here to learn more about the need for interesting food choices as we age.


Read more

Center news highlights

Nov 24, 2014


(Jasper, Indiana) – Emma Steinhart was born in the early 1900s. Every Thanksgiving, she would cook a feast for her family, including turkey, dressing, homemade bread, mashed potatoes, giblet gravy, yams, green beans, pumpkin pie and caramel cake. The meal was served on the family's special china, complete with a coffee pot and creamer set.

 

Northwood Retirement Community resident Richard Steinhart remembers helping his mother make the dressing every year, and when his mother was no longer able to cook, he took on the task.

 

Now, Richard makes his mother's special dressing for the residents and staff at Northwood every Thanksgiving, carrying on his mother's tasty tradition.


Read more

Center news highlights

Nov 24, 2014



Don Burton in 1952 (above) and in 2014 (below).

(Jasper, Indiana) – Assisted living resident Don Burton has many memories of his time spent serving his country overseas.

 

Don was deployed to Japan in the 1950s. He still has a lot of memorabilia from his time in the military. "I grew up and gained a lot of knowledge in the years I was there," he says.

 

One of his mementos of that time is a menu from the Thanksgiving meal served in 1951 (below). "We had plenty of good, warm food provided to us," he says. "After eating, everyone would relax and tell stories, as we were so full from the food."

 

Don went on to open his own restaurant in the 1970s, and he would cook more than 20 turkeys for his Thanksgiving Day customers.

 

"I didn't do anything special with them," he says. "Just salt, pepper and a homemade smoker."

 

Click on the menu to see a larger version.


Page 1 of 44

 1 2 3 >  Last »