40 Thanksgiving Meals for Safe Harbor Residents to Be Made in WCU’s Food Lab on November 25
WCU Dept. of Nutrition Students, Faculty & Staff to Help Residents of Local Shelter in a Nutritious & Delicious Way
A lot of pre-Thanksgiving cooking and meal packing for the residents of Safe Harbor,
a local emergency shelter that provides services for adults experiencing homelessness,
will happen in West Chester University’s high-tech Food Lab on Tuesday, November 25,
from 8 a.m. – 11:00 a.m. Everything will be homemade! WCU Professor of Nutrition Dr.
Jeanie Subach, faculty, students, and staff will get out their pots, pans, ladles,
and spoons to make 40 delicious Thanksgiving meals (four large turkeys, 40 lbs. of
sweet & mashed potatoes, corn, peas, collard greens, stuffing, gravy, corn bread,
macaroni & cheese, fresh cranberry sauce) in WCU’s Food Lab, which is located in the
Sciences and Engineering Center & The Commons (SECC Room #201), 155 University Avenue
in West Chester. (Please see Campus Map: https://www.wcupa.edu/campusMap/).
Culinary action will take place at the following times:
- 8:00 a.m. — Set-up, Ovens Start & Turkeys Go in the Oven
- 8:30 a.m. — Mash Potatoes & Assemble Breakfast Casserole
- 9:00 a.m.- 10 a.m. — Make All Sides Dishes (corn, peas, collard greens, stuffing, gravy, corn bread, macaroni & cheese, fresh cranberry sauce)
- 10 a.m. – 11 a.m. — Make Cornbread & Complete Meal Packing
As experts in food and nutrition, the West Chester University Department of Nutrition regularly implements a “Call to Action” to fight food insecurity. During the federal government’s recent shutdown, Dr. Subach, Dr. Chrissy Riccardo, assistant professor of nutrition, and nutrition majors banded together to make sure nutritious food was available to those who needed it.
Dr. Riccardo organized a meal bag donation program to assist the federal workers at Philadelphia International Airport, many of whom receive SNAP assistance. The meal bags also went to area food pantries. WCU’s Department of Nutrition faculty joined in and stocked the St. Agnes Nurses Center with an order of healthy nonperishable food found on the "wish list" of the registered dietitian who counsels the clients on diet-related chronic diseases. The effort also enabled St. Agnes to have a place to obtain healthy food to help prevent and treat their diet-related diseases.
Following the example of their professors, nutrition students’ good deeds multiplied. The Food Systems Management (FSM) Club held two coffee fundraising events that raised $150. Now, club members plan to continue their efforts for the rest of the semester with proceeds going to the WCU Resource Pantry and the West Chester Food Cupboard. The Ram Chefs, young adults with intellectual/developmental disabilities (IDD) in the community who gain cooking independence and self-confidence through the Ram Chef [culinary] Program, pitched in by making and selling trail mix for $5 per bag. With the goal of selling five bags each, the Ram Chefs raised $300 for the very worthy cause. Dr. Subach’s nutrition class even sold chicken noodle soup and raised $200. All in all, more than $1,200 was raised by Department of Nutrition faculty and students to purchase food that was given to local food pantries and cupboards at a time when critical need was significantly high.
“This is what nutrition education is all about,” says Dr. Subach. “We take what we teach in the classroom and use it to make a real difference in our community. Preparing these 40 Thanksgiving meals for the residents of Safe Harbor isn’t just about food; it’s about dignity, compassion, and showing our neighbors they’re not forgotten during difficult times. I’m incredibly proud of our students who raised funds and are rolling-up their sleeves to cook alongside us. This is hands-on learning at its best, and it’s at the heart of what we do as nutrition professionals.”
Dean of the College of Health Sciences Dr. Scott Heinerichs agrees. “Our Nutrition Department exemplifies the very best of West Chester University’s commitment to community engagement and social responsibility. Faculty members’ efforts show how our students are being prepared not just as professionals, but as leaders who understand their responsibilities to serve their communities, improve healthcare outcomes, and make a real difference in people’s lives.”
