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Senior Living News Wire

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Archive for December, 2010

The lodge-style Kelly Ridge and Tahoe Senior Plaza affordable communities in South Lake Tahoe, Calif., each received honors for exceptional design and compatibility with their surroundings. And last year the redevelopments of The Terraces at San Joaquin Gardens in Fresno, Calif., and Judson Park in Des Moines, Wash., won ABHOW’s longtime architectural partner top awards from the National Association of Homebuilders.

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Since the Oakland, Calif., community established an organic garden in April, the residents have harvested nearly 550 pounds of fresh produce – including potatoes, string beans, squash, cucumbers, carrots, beets, lettuce, avocados and oranges – and donated this bounty to a nearby food program for homeless and low-income seniors.

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On Wednesday, Nov. 17, 2010, there was standing room only as River Garden was recognized for an unprecedented achievement as it received its
fifth consecutive “Governor’s Gold Seal Award for Excellence in Long
Term Care.”

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Village Shalom’s annual pre-Thanksgiving dinner on Nov. 23, 2010, gave residents and their family members a lot to be thankful for. A cadre of Village Shalom staff and nearly two dozen volunteers served 456 pounds of turkey with all the trimmings and 50 pies to more than 390 residents and guests in nine dining-room areas throughout the continuing-care retirement community. Dining services staff washed more than 3,000 dishes (plus silverware, pots and pans) after the tables were cleared at evening’s end.

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Medical and nursing students are learning about and caring for older adults in their entirety – body and mind – through unique partnerships at Piedmont Gardens in Oakland, Calif.

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Village Shalom’s annual pre-Thanksgiving dinner on Nov. 23, 2010, gave residents and their family members a lot to be thankful for. A cadre of Village Shalom staff and nearly two dozen volunteers served 456 pounds of turkey with all the trimmings and 50 pies to more than 390 residents and guests in nine dining-room areas throughout the continuing-care retirement community. Dining services staff washed more than 3,000 dishes (plus silverware, pots and pans) after the tables were cleared at evening’s end.

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