When Ancel Romero ends his work day as ABHOW’s senior vice president for affordable housing, he’s usually far from done working. Like many others at ABHOW, Romero is so committed to enhancing the lives of older adults that he frequently volunteers for other aging services organizations.

As a LeadingAge Leadership Fellow, Romero has presented workshops on affordable housing topics for the past 10 years. He plays leadership roles with American Baptist Homes and Caring Ministries, Aging Services of California, and the Tenderloin Neighborhood Development Corp.

Such dedication is impressive, to say the least, and it’s happening across the board at ABHOW. In fact, company leaders racked up more than 2,500 hours of volunteer services to local, state and national aging services organizations in 2010 alone – roughly equal to a $60,000 donation.

For ABHOW Foundation President Joe Anderson, that translates to a lot of time spent helping organizations like Senior Helpline Services, Aging Services of California and the San Ramon Valley United Methodist Church, where he serves as chair of the endowment committee.

“It’s just a natural byproduct of what I do every day,” says Anderson.

By all accounts, every hour a team member spends volunteering outside the office only strengthens the work going on within ABHOW.

Romero says his work with LeadingAge keeps him energized. “The time I spend with LeadingAge, whether as a fellow or a trainer, leaves me refreshed and possessed of a heightened sense of optimism for our profession’s future,” he says.

And that positive outlook is contagious. Romero has either encouraged or been inspired by other team members who are also involved outside the workplace. Director of Operations for Affordable Housing Travis Hanna, Roger Jump, administrator of Judson Terrace Homes and Lodge, and Allen Tubbs, administrator of Harbor View Manor, each play a leading role with various industry associations.

All in all, team members across ABHOW donated more than 10,000 volunteer hours in 2010, much of it with local aging services organizations. According to the company’s 2010 report on social accountability, Judson Park team members contributed the equivalent of $22,000 to seniors and aging service groups in and around the Seattle area. Team members at The Terraces at San Joaquin Gardens spent many hours volunteering for the Senior Living Network in Fresno, Calif. Shelia Cooper, administrator of Tahoe Senior Plaza in South Lake Tahoe, Calif., has been driving the Douglas County Senior Center van on the weekends for two years. The list just goes on and on.

“I feel good about it and the people appreciate it so very much,” Cooper says. “Plus, I get to drive seniors from [the broader] community, and many of them are ABHOW residents or will be one day.”

And the benefits extend far beyond aging services. ABHOW has long been committed to having a positive impact in the cities and towns that are home to its senior living communities and corporate offices.

“When you believe in something, it consumes you,” says Senior Vice President of Human Resources Terese Farkas. “What ABHOW team members do outside the office is clearly indicative of their commitment to enhancing the well being of seniors.”

But soon after arriving two years ago, he heard his former career in good food and hospitality still calling him.

Indeed, it was hollering at him.

“When I came, I had a few meals — I have to be careful with food — and I said, ‘Oh my God, what is this?” recalls McCor- mick, who is 72.

The food wasn’t bad, he thought, but the menu and the preparation were inappropriate for older people dealing with high blood pressure, diabetes and other conditions.

Many at Harbor View Manor apparently agreed. The average number of dinner customers at the affordable housing community of 172 residents was down to 20, and the 46-seat dining room was struggling to stay open.

McCormick immediately asked to see the cook and began offering suggestions to management.

Allen Tubbs, Harbor View Manor’s administrator, says McCormick’s ideas not only made sense, but they also came from a man clearly prominent in the hospi- tality business. After a career that included work in Se- attle, San Francisco, and much of Europe, McCormick has pictures of himself with luminaries that include Ronald Reagan, both Presidents Bush, Colin Powell and even the Pope.

“I noticed all the pictures and I said, ‘This is a guy I want to have a conversation with,’” Tubbs recalls.

What he heard from McCormick was that the dining operation needed to be overhauled. The cooks should use more herbs and fresh fruit, less sugar and no salt. And the dining operation needed to change where and how it shopped for food. Buy in bulk, McCormick said, avoid processed foods, emphasize fresh produce, use brown rice, not white.

“He’s Mr. Read-the-ingredients,” Tubbs says.

Not only did McCormick’s guidance lead to healthier meals, the meals tasted better and the cost of running the dining operation went down even as the turnout for dinner climbed.

McCormick’s careful recipes included one for success.

“If it weren’t for Mr. McCormick, I don’t think we’d be able to offer this service to our residents,” Tubbs says.

Now residents who spurned the earlier menu are pulling up a seat again.

“Slowly they’re coming back,” McCormick says. “I tell them we don’t have that problem anymore. We have a healthy room.”

Diners in that healthy room can enjoy a beautiful view of Mt. Rainier and a generous meal — such as meatloaf, salmon, pork chops or turkey a la king — along with fresh vegetables and bread, all for $6.

McCormick says the change in food has brought a change in mood.

“Food in the stomach keeps a smile on the face — as long as it’s good food,” he says.

Despite the progress, McCormick still pushes for improvements. He wants to refurbish the dining room and add a lunch service, especially for residents who are uncomfortable eating a big meal late in the day.

During his career, McCormick launched hotels and restaurants, but he always kept a close hand in the daily operations.

“If you’re going to let someone else do it, you might as well forget it,” he says.

Still, McCormick is surprised that he’s still doing it.“I thought that was all history,” he says.

It turned out to be his future, too. He says, “It’s really a new challenge all over again.”

Source: ABHOW Words, Aug. 2010