Rotary St. John’s Northwest Cooks for Families of Sick Kids

. RMH’s large, well-appointed “Rotary Kitchen” was supported by three St. John’s Rotary Clubs: St. John’s, St. John’s East, St. John’s Northwest. The families staying at RMH use this kitchen to cook their meals after spending the day visiting and caring for their sick children at the Janeway Hospital next door.  But RMH seeks to alleviate the chore of cooking twice a week by inviting volunteers to cook for all their residents under the “Home for Dinner Program”.

In preparation, “Chief Cook” Rotarian Heddy Peddle availed of Dietician Amanda Burton’s expertise to decide on the menu, out of which came the grocery shopping list. No easy task, as who amongst us shops and cooks for 32 people?

On the appointed afternoon, Heddy was joined by Rotarians ADG Bill Doyle, Club President Wilf McIsaac, Honorary Member Jim Austin, Enid Strickland, and Liv-Terese Martyn, and the food prep got started.  All afternoon a few residents peeked in, sensing something good was in the air and remarking that “something smells good”.  We heard a few comments on how welcome a cooked meal would be, as a day spent with a sick child can be draining. And some residents had been staying at RMH for weeks.

By 5 pm the ovens revealed two large pans of Lasagna (the Spinach Mushrooom Salad was already done and in the refrigerator), and the same quantity of Baked Apple Crisp (the ice cream go-with was in the freezer).  As we Rotarians slipped quietly out of the cleaned-up kitchen, and before we got to the front door, we saw families digging into the salad and serving up Lasagna.  It was a good feeling to know that our effort was so appreciated and that some of the stress felt by these families was given a brief reprieve.

Reviews sent to us by RMH Operations Manger Bonnie Birmingham next morning were that “they absolutely loved it and thought it was one of the BEST dinners ever!” Our club has three more cooking dates scheduled, all in 2013. RMH in St. John’s was opened on September 27, 2012. 

 The St. John’s Northwest Cook Team.  L-R: Jim Austin, Liv-Terese Martyn, Wilf McIsaac, Bill Doyle, Enid Strickland, Heddy Peddle.

Jim Austin covering a bowl of bacon bits for the Spinach Mushroom Salad.

L-R: Enid Strickland, Liv-Terese Martyn and Bill Doyle assembling the Apple Crisp in prep for baking