“I tell her she can tell me what to do here, but nowhere else,” Hymer jokingly says.
Together, they serve patrons through a window between 11 a.m. and 12:30 p.m. each weekday. There are others, though, who don’t eat in the cheerful dining room, and instead receive to-go or delivered meals. While many of these are hot, frozen options are crucial, particularly for folks who need more than one meal a day, or for weekends and holidays when the center isn’t open.
Right now, Greer and Hymer pack those frozen meals as part of lunch shifts. A white board near the serving line lists who on the route has allergies and specific preferences, so they can quickly see what adjustments need to be made when sending out meals. They dish up the main course and sides — on this particular day, it’s fish, peas and potatoes — into compartmentalized containers, and use a machine to bond a thin layer of plastic over the food to seal in freshness.
The meals are then placed in freezers. It’s seemingly simple, but looks can be deceiving. Using conventional freezers, meals can’t be stacked and need to freeze for hours, so it can be a challenge to find where to put many meals.