FALL/WINTER 2014

A Health and Wellness Magazine of McHarrie Life Senior Community

Find us online at www.mcharrielife.org Find us on Facebook

Diet Myth Busters

Diet Myth Busters

MCHARRIE POINTE RESIDENT

Cele�rates 100th Birthday

Cele�rates 100th Birthday

Peg and Dick Wrona of McHarrie Towne

Eat, Drink and Be Merry!Eat, Drink and Be Merry!GIVING THE

Gift of Time

GIVING THE

Gift of TimeThe Joy of

Volunteering Together

The Joy of Volunteering

Together

Recipe ContestWinners InsideRecipe ContestWinners Inside

S a g e C o u r t Memory Care @ McHarrie Pointe

Admissions: 315-638-2525

To request information about our programs,please call 315-638-2521 or visit our website at www.mcharrielife.org.

LifeTimes is a publication of McHarrie Life Senior Community 7740 Meigs Road Baldwinsville, New York 13027 315-638-2521

LifeTimes Editor: Kelly O’Neill-Rossi Director, Development & Marketing

If you would like to add/remove your mailing address information, please email krossi@mcharrielife.org.

McHarrie Life Senior Community is a not-for-profit organization that offers a con-tinuum of healthcare programs and services for older adults including; independent living at McHarrie Towne, assisted living and memory care at McHarrie Pointe, and short-term reha-bilitation and skilled nursing care at McHarrie Place. All programs and services are convenient-ly located at 7740 Meigs Road in Baldwinsville, New York.

McHarr ie TowneIndependent Living

McHarr ie P laceHealth & Rehabilitation

Center

McHarrie LifeF o u n d a t i o n

McHarr ie PointeAssisted Living

Residence

McHarr ie TowneIndependent Living

McHarr ie P laceHealth & Rehabilitation

Center

McHarrie LifeF o u n d a t i o n

McHarr ie PointeAssisted Living

ResidenceAdmissions: 315-638-2525

Admissions: 315-638-2521

McHarr ie TowneIndependent Living

McHarr ie P laceHealth & Rehabilitation

Center

McHarrie LifeF o u n d a t i o n

McHarr ie PointeAssisted Living

Residence

Admissions: 315-638-1172

The holiday season is almost here, and for many, it is the most stressful time of year. The good

news is, there are ways to alleviate stress from your life, and truly enjoy the holiday season.

Once we accept the true meaning of the season, we let go of our notions of finding the perfect gift or hosting the idyllic holiday party.

It is much more about spending time with those we love, feeling grateful for what we have, and celebrating in our own spiritual way.

If you are feeling overwhelmed by the sound of holi-day music playing on the radio, or seeing the stores fully adorned in holiday decorations already, here are some tips to help you survive holiday stress:

1. Shop online. This is a great alternative to walk-ing endlessly at the mall, and standing in long lines.

2. Ask for help. If the annual holiday dinner at your home becomes too overwhelming, ask family members to help out by bringing a dish to pass.

3. Know your limit. If you loath New Year’s resolu-tion diets, don’t overindulge during the holiday season to help prevent those post-holiday blues.

4. Be kind to yourself. Remember you can’t please everyone, no matter how hard you try, so do what you can, and let everything else go.

5. Plan ahead. Utilize your time well to schedule parties, make travel arrangements, and wrap gifts. Last minute “anything” is always stressful.

6. Take time for yourself. Take a walk outdoors, read a book, or have dinner with friends. No matter how busy you are, always do something for you.

It’s not easy to let go of family traditions, but experi-encing a stress-free holiday season is well worth it, and so much happier for you and your family.

Happy Holidays!

Mark Murphy, CEO

1 FALL/WINTER 2014

Embrace the Changing Seasons

2Diet Myth Busters Revealed

6How is Japanese Forest Bathing Good for Your Health?

8McHarrie Life Recipe Contest Winners

10The Joy of Volunteering Together

12Why Giving Matters

14Why Volunteers Give the Gift of Time

16McHarrie Pointe Resident Celebrates 100th Birthday

17Eat, Drink and Be Merry!

The beauty of the changing seasons brings back fond memories of freshly baked apple pie, warm fires, carving pumpkins, and cool, crisp autumn days. As fast as the

leaves change color, we blink our eyes and the snowflakes are falling from the sky, and the stores are filled with holiday music and merchandise.

Take a moment to stop and look around you, and soak in all of the magnificent colors and beauty of the changing landscape as we transition from fall to winter.

But most importantly, let all of the stress and hecticness of the holiday season fall way behind you, and focus on what’s the most important part of the holidays—spending time with those you love the most.

2 FALL/WINTER 2014

Diet Myth BustersDiet Myth BustersDiet Myth Busters

FACT OR FICTION? ��Does�an�apple�a�day�keep�the�doctor�away?�Will�eating�bread�crusts�make�your��hair�curly?�What�should�we�believe?�Just�about�every�day�in�the�media�we�receive��all�kinds�of�nutritional�advice.�Behind�most�food�and�nutrition�myths,�though,�there’s��a�kernel�of�truth.�Here�are�some�common�diet�myths�and�misunderstandings,�and��the�truth�behind�them�all.

By Sue Brady, RD, CSG, CDN-Registered Dietitian, McHarrie Place

FALL/WINTER 2014

Muscle turns to fat if you stop exercising. Muscle turning to fat would be like a chicken breast turn-ing into butter. They are two totally different types of cells, and one cannot evolve into the other. However, muscle does burn more calo-ries even at rest, so losing muscle does make it easier to put on body fat. So when we stop exercising we lose muscle mass. If you do not adjust your calories in your diet based on reduced activ-ity, excess calories will be stored as fat.

3

Diet Myth BustersDiet Myth BustersDiet Myth Busters

Sea salt has less sodium than regular table salt. The sodium content isn’t much different, with about 480 milligrams per ¼ teaspoon of sea salt and 580 milligrams per ¼ teaspoon of regular table salt. One benefit of sea salt is that it has larger granules than table salt, which means we can use less of it and still get the same impact.

1

2

3

4

You should follow a low fat diet if you have high cholesterol. Foods like nuts, olive oil and guacamole help to lower total cholesterol and bad LDL cholesterol, without dropping HDL cholesterol. So make a “fruit sandwich” for a snack. Spread peanut butter or almond butter between two thin slices of apple.

If it is organic, vegan or gluten free it is good for you. There’s a “healthy halo” that surrounds certain foods that make organic cheese puffs, vegan cookies, or gluten-free pastries somehow seem “better” than their conven-tional counterparts. Although they may eliminate pesticides or artificial additives; they often are still loaded with sugar in the form of honey, organic cane sugar or agave. Take a close look at the label and read what is actually listed, and remember most snacks and sweets still should be a “sometimes” food in your diet.

We should eat more whole grains. Switching to whole grains is a good thing, because they have more fiber, vitamins and minerals than refined and processed grains, but not everyone needs “more” whole grains, particularly those who are less active or insulin resistive. So try to replace at least one portion per day of whole grains with spinach, mushrooms or roasted peppers.

Continued on page 4

5

4 FALL/WINTER 2014

It’s got to be fresh When it comes to fruits and vegetables, the nutritional value of frozen is as good as fresh, and in some cases, it’s better. Produce is picked when it is ripe, then flash frozen, which preserves nutri-ents. Fresh fruits and vegetables lose some nutritional value as they go from the farm to the store to the table. When picking frozen produce, make sure you choose items with no sugar added and vegetables without creamy or sugary sauces. Of course, fresh fruit and vegetables are fabulous; just don’t think that they are your only options when it comes to nutrition.

Diet Myth BustersDiet Myth BustersDiet Myth Busters

6Continued

All carbohydrates are equalWhether you are counting carbs to watch your weight or keep blood sugars in check, it is important to know that not all carbo-hydrates are the same. Typically, carbo-hydrates like those found in white, whole wheat flour, brown rice, or sugar have four calories per gram of carbohydrates. But over the past decade or so, sugar alcohols and isolated fibers have changed the “rules” as they pertain to carbohydrates and calories. Sugar alcohols can be as low as 0.2 calories per gram and isolated fibers have just 1.1-1.3 calories per gram of carbohydrates. So keep checking total carbohydrates on the label, but look closer to see where the carbohydrates are coming from.

7

Eliminate a specific food or food group from your diet Often conflicting claims and testimonials by so called experts can confuse even the most informed consumer when it comes to “Fad

Diets.” The bottom line is simple; if a diet sounds too good to be true, it probably is. It’s easy to let too much information override the many benefits of a food or food group. Taking information out of context or drawing inappropriate conclusions can cause people to eliminate a nutrient dense food from their diet and miss its nutri-tional value. Foods are divided into food groups that provide specific nutrients to our bodies. Eliminating a specific food or group may result in decreased nutrients in your diet. Eating a variety of foods from all food groups ensures that all essential nutrients are provided to our bodies. Simple swaps or ingredient substitutions are a great way to revamp classic favorites — making them healthier. Try using mashed bananas or unsweetened applesauce in place of butter in recipes. Boost flavors of foods with spices and herbs and go easy on sauces, gravies and cream.

8

If it says calorie-free then it must be

Ever wonder about the difference between “reduced fat” and “low fat” OR does calorie “free” really mean what it says? The Food and Drug Administration has strict guidelines on how these food label terms can

be used. Here are some of the most common claims seen on food packages and what they mean.

n LOW CALORIE — 40 calories or less per serving

n LOW CHOLESTEROL — 20 mg or less cholesterol and 2 grams or less of saturated fat per serving

n REDUCED — At least 25% less of the specific nutrient or calorie that the product usually provides

n GOOD SOURCE OF — Provides at least 10-19% of the Daily Value of a particular vitamin or nutri-ent per serving

n CALORIE FREE — Less than five (5) calories per serving

n FAT-FREE OR SUGAR-FREE — less than ½ gram of fat or sugar per serving

n LOW SODIUM — 140 mg of sodium or less per serving

n HIGH FIBER — provides five (5) or more grams of fiber per serving

9

5 FALL/WINTER 2014

Eat like a caveman to lose weight and curb disease

The truth is most fad diets don’t work.They rarely lead to long-term weight loss and some may even cause us to gain weight. Weight loss is hard, and weight maintenance is even harder. Portion control, regular exercise and stress manage-ment are the keys. So here are some tips to help you shed pounds without affecting overall nutrition:

n Eliminate the cheese from your sandwich — Calorie savings can be from 70 to 120 calories for one sand-wich. Skip it for a week and save almost 500 calories.

n Substitute Greek yogurt for sour cream — Purchase a low-fat, plain version of Greek yogurt for a great sour cream taste without the calories and fat. Calorie saving: 175 calories per 1/2 cup.

n Limit calories to only those that are chewed. Eliminate smoothies, soda and specialty coffee drinks and on aver-age you could save between 500-700 calories per day.

n Use cooking spray in place of butter or oil and you will easily cut 100 calories per day.

n Use your grandmother’s plates. Switching from a 12” plate to a 9” plate will trick your eyes into believing you’re eating more. This in turn will cause you to eat less; calorie savings up to 300-600 calories per day.

n Eat seafood or fish in place of meat or poultry twice a week and include an Omega 3 fish such as salmon, trout or herring.

n Remember sometimes our choice to eat has nothing to do with hunger. Instead, we are bored, stressed or thirsty. Take a few minutes before you eat and ask yourself if you are truly hungry. The answer may surprise you. n

10

HOW IS

JAPANESE FOREST BATHING GOOD FOR YOUR HEALTH?

6 FALL/WINTER 2014

STOP AND SMELL THE ROSES. We’ve all heard this expression

before, but the Japanese have a slightly different version—

Stop and smell the forest. Why? Because it’s good for you.

In 1982, the Japanese Ministry of Agriculture, Forestry and

Fisheries premiered its “shinrin-yoku” plan which means taking in the forest atmosphere

or "forest bathing.” This relatively new concept encourages people to visit

forests to relieve stress and improve health, and studies prove it works.

Remarkably, it does not require one drop of water, or soap,

just a good pair of walking shoes!

FALL/WINTER 2014 7

10 Tips for Forest Bathing: 1. Invite a friend to join you on your walk.2. Wear comfortable shoes and clothing.3. Leave your cell phone in your car, or turn it off. 4. Choose any public park. Keep in mind, the more trees you see,

the greater the health benefits.5. Walk in silence, and enjoy the sounds of nature. 6. Walk at a comfortable pace, breathe deeply, and take in the scenery.7. Take it easy. It is not necessary to walk at a brisk pace, or tally mileage

while forest bathing.8. Feel free to sit down on a park bench, and admire the scenery.9. Set a goal to enjoy the outdoors for at least one hour a day, at least 3-5

days a week.10. Remember…. Nature really is medicine for the soul.

STOP AND SMELL THE ROSES. We’ve all heard this expression

before, but the Japanese have a slightly different version—

Stop and smell the forest. Why? Because it’s good for you.

In 1982, the Japanese Ministry of Agriculture, Forestry and

Fisheries premiered its “shinrin-yoku” plan which means taking in the forest atmosphere

or "forest bathing.” This relatively new concept encourages people to visit

forests to relieve stress and improve health, and studies prove it works.

Remarkably, it does not require one drop of water, or soap,

just a good pair of walking shoes!

THE TREES HOLD THE KEY

Just like essential oils have shown to have antioxidant, anti-inflammatory, and anti-microbial effect, it seems their aromas also have healthful effects on the human body and mind. We breathe in the chemicals released by

these oils as we walk among the trees, taking in their protective benefits.

Studies show that when we breathe in fresh air, we breathe in phytoncides, airborne chemicals that plants give off to protect themselves from insects. Phytoncides have antibacterial and antifungal qualities which help plants fight disease. When people breathe in phytoncides, our bodies respond by increasing the number and activity of a type of white blood cell called natural killer cells. These cells kill tumor and virus-infected cells in our bodies. In one study, increased natural killer cell activity from a 3-day, 2-night forest bathing trip lasted for more than 30 days. Japanese researchers are currently exploring whether exposure to forests can help prevent certain kinds of cancer.

In a recent Japanese study, researchers exam-ined the physiological response of 280 subjects to relatively brief encounters with 24 forests. For each forest, six subjects spent approximately 30 minutes walking and gazing, while six others spent an equivalent amount of time walking in an urban area.

Those who were exposed to forest settings had greatly improved cortisol (stress) levels, pulse rates, blood pressure, and parasympathetic nerve activ-ity levels versus those who were exposed to urban settings.

Related Japanese studies show similar benefits, from boosting intracellular anticancer proteins in female subjects to improving the body’s immune function naturally.

And even beyond walking in the forest, simply having a view of the outdoors, or flowering and foli-age plants in your home have proven health benefits. Here are a few examples:

A Room with a View: A study of patients who had surgery to remove a gallbladder in a suburban PA hospital from 1972-1981 revealed the health benefits of a natural landscape

vs. bricks and mortar. Rooms on one side of the hospital had windows with a view of the forest, while rooms on the other side of the building faced a brick wall. The results were quite dramatic, those who had an outdoor view of the forest had significantly shorter hospital stays, fewer post-surgical complaints, less use of pain medications, and less negative comments noted in their charts compared to patients who had a brick wall window view.

Potted Plants as “Medicine:” In patients recovering from an appen-dectomy, a random group was assigned to rooms with a dozen of small potted plants. Those who had plants in their rooms had a significantly lower use of pain medications, lower blood pres-sure and heart rate, rated their pain much lower, had comparatively higher energy levels, more positive thoughts, and lower levels of anxiety than those who had no plants in their rooms.

Health Benefits

From Taking a Walk in the Forest

* Boosts immune system

* Lowers blood pressure

* Reduces stress

* Improves mood

* Accelerates recovery from surgery or illness

* Improves sleep

How Do Forests Make Us Healthier?

8 FALL/WINTER 2014

2ND PLACE DESSERT WINNER: Sue Brady, Dietary Department

Easy Pumpkin Ginger CookiesIngredients:1 box pumpkin quick bread¼ -chopped or crystallized ginger or ½ teaspoon of

ground ginger½ cup melted butter1 egg¼ cup sugar1 teaspoon cinnamonOptional- cream cheese frosting

Instructions:1. Mix first four ingredients in a bowl until crumbly.2. Mix sugar and cinnamon together in a separate bowl and set aside.3. Form into small balls.4. Roll balls in cinnamon sugar mix.5. Place on pan 1-inch apart.6. Bake in 350° oven for 11-15 minutes or until cookies slightly crack7. If desired, frost with cream cheese frosting.Makes approximately 3 dozen.

Cream Cheese Frosting Instructions: In medium bowl, cream together 2 8 oz. softened packages of cream cheese and ½ cup softened butter until creamy. Mix in 1 teaspoon vanilla, and gradually stir in 2 cups confectioners’ sugar.

1ST PLACE APPETIZER WINNER:

Christine Grice, Therapy Department

Golden Vidalia Onion Dip

Ingredients:

2 cups mayonnaise

1 package (8 oz.) shredded

Italian five-cheese blend

1 large Vidalia onion, chopped

Preheat oven to 375°.

Mix all ingredients.

Bake 30 minutes in 8-inch square dish or

until golden brown.

Serve with crackers, bread or tortilla chips.

We hosted our first annual recipe

contest for staff on September 17th. Contest participants prepared their favorite dessert or appetizer, and attended a tasting party to vote on their top two favorites in each category.

Every entry was delicious, and the group agreed everyone did a fantastic job! A BIG thank you to all contest participants for making this event so much fun!

Recipe ContestRecipe Contest

FALL/WINTER 2014 9

2ND PLACE APPETIZER WINNER: Kelly Hackett, NursingSausage DipIngredients:1 8 oz. brick cream cheese1 10 oz. can Rotelle tomatoes1 8 oz. package Jimmy Dean Breakfast Sausage

Instructions: Cook sausage in pan. Drain grease. Put cream cheese in pan to melt with sausage. Then stir in tomatoes, and transfer to a heated bowl. Serve with Tostitos chips.

1ST PLACE DESSERT WINNER: Georgia Migliorisi, Dietary Department

Blueberry Zucchini Cake with Lemon ButtercreamIngredients: 3 eggs, lightly beaten1 cup vegetable oil3 teaspoons vanilla extract2 ¼ cups white sugar2 cups finely shredded and drained

zucchini3 cups all-purpose flour1 teaspoon salt1 teaspoon baking powder

¼ teaspoon baking soda1 pint fresh blueberries (reserve a few for

garnish, if desired)

Lemon Buttercream:1 cup butter, room temperature3 ½ cups confectioners’ sugar1 lemon—juice and zest of (about 2

tablespoons)1 teaspoon vanilla extract1/8 teaspoon salt

Instructions: Preheat oven to 350°. Grease two 8-inch round cake pans. Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Squeeze until most of the liquid comes out. You will want two total cups of shredded zucchini after it has been drained. Set aside.

In a large bowl, using a hand mixer, beat together the eggs, oil, vanilla and sugar. Fold in the zucchini. Slowly add the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Lemon Buttercream Instructions: Combine butter, sugar and salt and beat until well combined. Add lemon juice and vanilla and continue to beat for another 3-5 minutes or until creamy. If you are piping this buttercream, I recommend leaving out the zest. Frost, and garnish with blueberries.

Recipe ContestRecipe Contest

10 FALL/WINTER 2014

An active couple is a happy couple. Just ask McHar-

rie Towne residents Peg and Dick Wrona. They enjoy their lives together traveling the world, vis-iting family and friends, and volunteering to help make a difference in the lives of others. “Dick is my best friend. We want to spend time together. We enjoy volunteering, and want to stay active,” says Peg Wrona.

Currently, they befriend, comfort, and accompany McHarrie Place residents to activi-ties and daily outings. Every Monday, Peg also helps with data entry in the activities depart-ment. With 120 residents living in long-term care at McHarrie Place, there is an ongoing need for volunteers to help out with daily activities,

The Joy of Volunteering

Together

The Joy of Volunteering

Together

11 FALL/WINTER 2014

Introducing Our New Director of McHarrie Towne—Janet Dauley Altwarg

Iam grateful for this opportu-nity to become part of such a dynamic independent living

community. I love the concept of worry-free living, and I’m genuine-ly touched by the warm welcome from the staff and residents. It is a pleasure meeting all of the won-derful people who live and work at McHarrie Towne. Thank you all for the warm welcome!

We wish our former McHarrie Towne director, Paula Patell, a happy and fulfilling retirement,

and the best of luck with her newest endeavors. She was instrumental in the evolvement, growth and expansion of our inde-pendent living community over the past decade. I look forward to building upon her success in future years.

There was a great deal of progress made in our expansion project over the summer. We are very excited to see actual homes in completion. We are even more excited to welcome our newest

residents within the next several months. By the end of this fall, new neighbors will reside in 18 of our homes. The remaining 20 homes are scheduled for comple-tion by next spring and summer.

McHarrie Towne continues to generate a great deal of interest from our community. If you would like more information about our program, feel free to contact us at 638-1172.

trips, baking, bowling, musical performances, and much more.

“We love helping with resi-dent trips, especially when there is a shortage of volunteers. We think it’s important for residents to enjoy an outing,” says Peg.

The rewards of their hard work and dedication to helping older residents are far reaching. “I feel personal satisfaction and enjoy-ment of their appreciation. They are so thankful, and that is the greatest satisfaction,” says Dick.

Recently, they received a hand-written thank you note from a resident who expressed his sincere appreciation for their help on a recent trip to Destiny. “We wheeled him all over the mall, and gave him the grand tour of the new section,” says Peg. “He had such a wonderful time!”

The Wronas’ learned about McHarrie Place many years ago, when Peg’s mother was a resident in long-term care. “At first, we would help out with activities while we were visiting my mom, then we became official volun-teers in 2004 after she passed,” says Peg.

They saw the need for vol-unteers to spend time with older residents who were in need of

companionship. “The hugs I get from them, and the ‘thank you’s’ mean a lot to me,” says Peg. “I’ve shed many tears over residents I’ve gotten close to.”

Along with their volunteer work, they also enjoy world travel, Syracuse University foot-ball games, live theater, musical performances, and the simpler pleasures in life—like taking a walk together.

“We met at a “Parents Without Partners” meeting in 1981. The only seat left was next to Peg,” says Dick. They clicked instantly, and began dating soon after the first meeting. Peg was a young widow with two daughters living at home, and Dick was divorced with three grown sons. “We were meant to meet each other,” says Peg. They married four years later, and have been inseparable ever since.

Together, their blended family includes five adult children, six grandsons and one granddaughter ranging in ages from 13 to 29. “We are all very close. Dick is the best Papa in the world. Our grandchildren just adore him.We feel so very fortunate to have met,” says Peg.

Dick retired from Niagara

Mohawk as a Structural Designer, and Peg is a retired Special Education Teacher’s Assistant of the Baldwinsville School District. After retirement, they began their journey of traveling throughout the world visiting places includ-ing; Alaska, Hawaii, Bermuda, Canadian Rockies, Panama Canal, Europe and every state in the United States except North Dakota.

Every winter, they take a few months off from volunteering, and enjoy quiet walks on Myrtle Beach. “It renews us,” says Peg.

By spring, they are ready to return home to McHarrie Towne, and most importantly, to their volunteer roles as genuinely caring people who bring smiles to the faces of residents they’ve grown to love like family.

“Dick is my best friend. We want to spend time together. We enjoy volunteering, and want to stay active.”—Peg Wrona

12

Why do you need a Foundation?

For each resident we serve, government reimbursement only covers 70% of the actual cost of care. Over the years, our Foundation has supported our programs to cover the

unreimbursed 30% cost of resident care. In addition to unreimbursed government funding, our

Foundation also supports 100% of our activities department, pastoral care, staff education, new programs and initiatives for residents and modifications to our campus to help meet the rapidly changing needs of older adults in our community.

Our History:In 1851, Syracuse Home opened its doors in the

city of Syracuse as a shelter for homeless and impoverished women and children. As the

healthcare needs of our community evolved over the years, Syracuse Home relocated to Baldwinsville in 1978 and opened an 80-bed skilled nursing care facility.

McHarrie Life Foundation was founded in 1984 by a group of generous, dedicated volunteers who recognized the need for positive change and growth of programs and services for older adults in our community. With much thanks to their generosity, our Foundation had a solid beginning and started an endowment—enabling our not-for-profit organi-zation to grow and expand its programs for older adults.

FALL/WINTER 2014

Why GivingWhy GivingMattersMatters

13 FALL/WINTER 2014

What kind of fundraising opportunities do you have?Annual Event: For over a decade, we’ve had “An After-noon of Theater” event at Syracuse Stage in December. It is supported by corporate underwriters and individual ticket sales. This is our only fund-raising event of the year.

Spring and Holiday Appeal Letters: Twice a year, we mail out fund-raising appeal letters to family members, volunteers, auxiliary, donors, board members and local businesses.

Commemorative Gifts: Resident family members often designate memorial gifts to our Foundation to celebrate the lives of their loved ones. In lieu of flowers, gifts are received in their memory.

Major Gifts/Planned Giving All philanthropy provides essential support. Major Gifts and Planned Giving inspire donors to leave a lasting legacy through the simple transfer of assets or an estate plan. To ensure that our organization can meet the growing needs of the populations we serve, we continue to grow our permanent endowment. Our wonderful donors help us keep our fundamental promise to care for all those who need our care.

Naming Opportunities It is with much gratitude for our past and present donors that we offer outstanding health-care programs and services for residents of all levels of need—all conveniently located on our beautiful 140-acre campus. In the front lobby of McHarrie Place, you will see our beautiful donor walls which include the names of the many wonderful people who have made substantial gifts to our Foundation over the years.

When you walk down the hallways of our buildings, you will also notice many dedication plaques recognizing individuals who have supported a special room or living area on our campus. There are plenty of other naming opportunities available.

Grateful residents also recognize the outstanding professional staff members who cared for them during their stay. Gifts are received in appreciation and honor of their hard work, dedication and compassionate care.

For more information about McHarrie Life Foundation, please call 638-2521.

MattersMatters

14

VolunteersMcHarrie

FALL/WINTER 2014

WHY VOLUNTEERS GIVE

The Gift of Time

“The time here does more for me than I do for the residents.”

—Patti Schlueter

“It makes me feel good

volunteering every Tuesday.

Helping others—it’s one way

of giving back.”

—John D’Antonio

“The residents

make it easy to show up!” —Theresa

Gross

“It is a high-

light of

my week

as I enjoy the

older folks

a lot.”

—Peggy

Lathrop

“I love all of the residents, and I become very attached. They light up MY life!” —Doreen McLane

FALL/WINTER 2014

“The Lord has been good to me and it’s time to give back. I enjoy helping to put a smile on the residents’ faces. It cheers me up.” —J. Ron Horan

15

Pet Therapy Heals the SoulAnimal-assisted therapy has amazing health benefits for people of all ages,

especially those coping with health problems, anxiety and stress.Studies show that 15 minutes of bonding with an animal sets off a

chemical chain reaction in the brain, lowering levels of the stress hormone, cortisol, and increasing the production of serotonin. Heart rate, blood pres-sure, and stress levels also immediately drop.

Over the long term, regular interaction with pets can lower cholesterol, fight depression, and may improve longevity.

The Fin, Fur and Feathers Program at McHarrie Life provides a wonderful opportunity for residents to spend time with dogs, cats, and other animals. “We have volunteers who come in regularly with their pets, and our residents love it,” says Teri Tarolli, volunteer coordinator.

Pet Therapy volunteers enjoy visiting residents on a flexible schedule, so it’s a perfect opportunity for people who work full-time, but still want to volun-teer. For more information about the Fin, Fur and Feathers program, please contact Teri Tarolli at 638-2521. l

The Gift of Time

“I love all of the residents,

and I become very attached.

They light up MY life!” —Doreen McLane

“Helping others makes me a

better person. I get ‘warm

fuzzies’ in my heart when

I’m with the residents.”

—Peg Wrona

“I enjoy talking to the residents and staff, and to help whenever I can.” —Maggie Tubbert

“Everyone here is an inspiration to me, and they give me strength.” —Erna Pulver

16

RICHARD MARGISON of McHarrie Pointe Assisted Living celebrated his 100th birthday on July 2nd with over 20 friends and family members at McHarrie Pointe.

A native of Albany, and World War II veteran, Richard settled in Cortland, New York with his wife, Peg, to raise their three children—Nancy, Ellen and Richard. He worked as Vice President of Finance and Management at SUNY Cortland, and enjoyed serving on many boards and other volunteer organizations throughout his life.

Upon retirement, the Margisons’ moved to the Syracuse area where they’ve enjoyed golfing, tennis, bowling, traveling the world, playing bridge, and spending time with family. Richard and Peg have six grandchildren, and six great-grandchildren.

“The secret to a long life is a good wife, good life, and wonder-ful family,” says Richard. He also credits his active lifestyle to his longevity. “It’s been a peaceful, wonderful life.”

FALL/WINTER 2014

Eat, Drink and Be Merry!

M C H A R R I E P O I N T E R E S I D E N T

Cele�rates 100th Birthday

FALL/WINTER 2014 17

T he holiday season is a magical time of year. It’s an opportunity for us to spend more time with family and friends, enjoy holiday parties, and indulge in all kinds of delicious cocktails, food and desserts.

We tend to eat more during the holiday season, and it certainly is FUN, isn’t it? Have you noticed that health magazines jump off the grocery store shelves, beckoning us with headlines to not overeat, or to avoid those beloved holiday foods altogether?

Well, let’s not worry about the holiday season and the extra calories, because, honestly, it’s a very small window of time.

To prevent gaining a few extra pounds during the holiday season, add extra time to your workouts, or walk a few extra miles. Most importantly, just keep moving!

In the grand scheme of life, it’s really about our day-to-day eating that matters the most.

So to get a jump start on the New Year, and prevent the post-holiday diet blues, try to eliminate the following foods from your diet….forever. Why? Because they’re really bad for you!

Eat, Drink and Be Merry!

The Top Five Worst Foods#1 Processed Meats—Bacon, lunchmeat, chicken nuggets, cooked

beef and bacon. They contain chemical preservatives and high amounts of salt, fat and cholesterol that may increase your risk of heart disease and cancer.

#2 Frozen Meals—Many are high in fat, sodium and calories. The diet versions are often heavily processed and contain high amounts of sodium.

#3 Donuts—Loaded with trans-fat, sugar and refined flour.#4 Potato Chips and French Fries—Deep fried foods are high in fat,

and contain acrylamide, a known carcinogen linked to cancer.#5 Soda—A study published in the Journal of Cancer Epidemiology,

Biomarkers and Prevention shows that drinking as few as two soft drinks per week nearly doubles the risk of pancreatic cancer, and 2.5 sugary sodas per day significantly increases risk of death from cardiovascular disease, and increases risk of developing diabetes.

By eliminating or greatly reducing these foods from your diet, you are taking the first step towards healthier, better eating.

NON-PROFIT

ORGANIZATION

U.S. POSTAGE

P A I DBALDWINSVILLE NY

PERMIT #6

MCHARRIE LIFE FOUNDATION

7740 MEIGS ROAD

BALDWINSVILLE, NY 13027

presents . . .

Our 13th Annual Afternoon oƒ TheaterFund-raising event

Sunday, December 7that Syracuse Stage

RECEPTION SPONSOR:

PRESENTING SPONSOR:

Rehab Resources

EVENT UNDERWRITERS: ONEGROUP Bailey &

Haskell InsuranceThe Bonadio GroupRJR Associates

SUPPORTERS:Horan Financial ServicesLaboratory Alliance of

Central New YorkWoodcock & Armani

SPONSORS:DupliEagle NewspapersEmpower FCU

All proceeds benefit resident programs

and services at McHarrie Life.