A knife originally used in the Grand Lodge Hall kitchen was used in ribbon-cutting ceremonies for the new Commissary and Kitchen. Robert L. Dluge, Jr., R.W. Grand Master (second from left) accepts the knife from Daphne Gulick, Director of Food Services at the Masonic Homes. Shown with Mrs. Gulick at the ribbon-cutting ceremony are (l-r): Ronald A. Aungst, Sr., R.W.J.G.W.; Grand Master Dluge; Marvin A. Cunningham, Sr., R.W. D.G.M.; Marvin G. Speicher, R.W. G.T.; Bro. Robert L. Engel; and Kim W. Jeffreys, P.D.D.G.M.

The Masonic Homes at Elizabethtown advanced to the next level in food service technology when the new Commissary and Central Kitchen began operations on Feb. 20.

Since the new commissary will be the central production, storage, and dispatching location for all areas of food services on campus, it will enable the Masonic Homes to provide higher quality food consistently and more efficiently. With state-of-the-art technology, the Masonic Homes will be able to serve residents' specific needs better. While the commissary will enable the Food Services staff to cater to residents' needs with different food presentations, diets, and styles of meals, it will greatly increase the level of service provided to residents in the Masonic Health Care Center.

For example, for residents on special diets who cannot eat solid food and who need their meals pureed, advanced re-thermalization will be able to mold and freeze the pureed food to be more visually pleasing and appetizing. This process will be done with the hope of increasing the residents' appetites and eating habits. A new style of preparation and cooking will allow food delivered to the Masonic Health Care Center to be heated or cooled to the desired temperature, providing more flexibility as to when residents dine. The additional flexibility in the production operation also will enable the staff to offer residents in the Masonic Health Care Center special meal choices on their birthdays, to make their days extra special.

Prior to the official opening of the Central Kitchen and Commissary, a ribbon-cutting ceremony was held on Jan. 26 with Robert L. Dluge Jr., R.W. Grand Master, members of the Committee on Masonic Homes, and Masonic Homes' staff.

An open house and grand opening celebration was held on Feb. 6 for residents and staff.