Feeding the soul
Volunteer has dedicated 20 years to Meals on Wheels in the West Island
Joan Pitcairn began volunteering as a driver for Meals on Wheels at the Pointe-claire North kitchen 20 years ago. Over the years, she has done it all, delivered, shopped, cooked, cleaned and coordinated. She is currently the kitchen’s coordinator.
This week is Meals on Wheels awareness week in Quebec, so the West Island Gazette talked to Pitcairn about why she remains so dedicated to the cause.
“Once you join, you don’t leave. They are such a good organization and you have so much fun,” Pitcairn said.
The Pointe-claire North kitchen is one of 13 Meals on Wheels kitchens serving clients in the West Island.
Meals on Wheels was launched in the United Kingdom in 1943 to deliver hot meals to families who had lost their homes in enemy bombings and had no means to cook. The concept was introduced in Australia to serve the aging population in 1953, the United States in 1954 and in Canada, in Brampton, Ont., in 1963.
Pitcairn joined as a driver after retiring from her job as a registered practical nurse who worked in both chronic care and palliative care. She is a person who has literally cared for others her entire adult life.
“You feel so good,” Pitcairn said of working from MOW. “You’re giving back.”
The first West Island kitchen opened in Lachine in 1969. The service spread throughout the region, with 13 kitchens now serving two hot meals a week to 450 clients, at minimal cost. Clients are referred to MOW by health-care professionals, be it through CLSCS, rehabilitation centres or hospitals. The operation is run by a battalion of more than 800 volunteers. MOW volunteers are recruited and trained by Volunteer West Island — an organization which matches volunteers to a variety of West Island charities.
A good deal of work goes into preparing the weekly hot meals for Pointe-claire North’s 30 clients. One volunteer does the shopping based on menus which are on a four-month rotation. Two volunteers do the prep, cooking and placing in containers at the St. John’s United Church kitchen. Strict rules are adhered to in both the kitchen and for deliveries.
“It’s a working kitchen, like a restaurant, so no one but the two cooks are allowed in the room,” Pitcairn said. “An inspector can drop by anytime, and they do, to verify that the rules (such as the use of hairnets and aprons) are being followed. I am very strict about this. We could lose our license if we don’t follow the rules.”
The cleanup is done by one volunteer, after the cooks have left the kitchen.
Pitcairn said an inspector may also show up to accompany drivers to make sure the meals are delivered in a timely fashion and that the temperature of the food is correct. Thermal bags and heaters are used to keep the meals warm.
When it comes to the meals, Pitcairn said the clients have their definite preferences.
“They love comfort food — Shepard’s pie, meat loaf, quiche. The old recipes they are familiar with,” Pitcairn said. “But it’s the desserts that are the real winners. Anything chocolate. Some of the clients eat the dessert first. I would too.”
Pitcairn’s extensive experience makes taking on the coordinating position a natural fit, but her favourite MOW job has always been driving. She continues to occasionally fill in as the driver. It gives her an opportunity to visit the clients and ask for feedback.
Meal delivery may be the only social contact some clients have, so part of the delivery person’s responsibility is to take a moment to chat.
“It really is rewarding meeting the clients,” Pitcairn said. “We need to give them the time.”
To find out more about volunteering, call 514-457-5445 or visit www.cabvwi.org.