St. John’s Episcopal Hospital Provides More than 90 Families with Food Items for Thanksgiving as Food Insecurity Rates Rise because of COVID-19 Pandemic

Far Rockaway, New York, December 4, 2020 — St. John’s Episcopal Hospital provided more than 90 patients and their families with food items to help ensure a well-nourished Thanksgiving. The food items were donated by the hospital’s staff, and included turkey, chicken, ham, potatoes, rice, vegetables, stuffing mix, gravy, macaroni and cheese, dinner rolls, cranberry sauce, desserts, and utensils.

The hospital’s staff prepared and decorated baskets for each food recipient, and setup a large heated tent on its campus for use as a food grab-and-go distribution center. Food recipients lined-up and received their items outside of the tent while observing social distancing and face mask requirements.

“It brings us great joy to know that we were able to help make this year’s Thanksgiving both enjoyable and nourishing for more than 90 families,” said Sharika Gordon, Vice President and Chief Human Resources Officer. “We care deeply about our patients and community members, and the hospital’s staff wanted to do all that they could to make sure that no person is left hungry this Thanksgiving.”

In November, it was reported that Feeding America, the country’s largest hunger-relief organization, projects that an additional 15.2 million people will go hungry this year compared to 2019. Overall, more than 50 million people will experience food insecurity. That is one in six Americans and one in four children—nearly a 50 percent increase from 2019. [Source: nationalgeographic.com].

“For us, it is not only about providing excellent health care strictly within the confines of our hospital and community medical practices. We take great pride in providing needed resources within the community itself, which is what this food initiative is all about,” said Renee Hastick-Motes, Vice President of External Affairs.