MAY 2019—NISSAN-IYAR 5779—VOL 19 NO9

May Activities .................................... 7Employee of the Month ................... 8Health Notes ....................................... 9Dining ................................................ 10Marketing .......................................... 11

President’s Message ........................2Resident of the Month ..................... 3Kitchen Secrets .................................. 4Kitchen Secrets (con’t.) .................... 5May Activities .................................... 6

Kitchen Secrets

Kitchen Staff. Left to right. front row: Kelly Dame, Executive Chef, Chun Jin Huang, Shuang Jie Yang, Shalini Bhatia; second row: Yun Kai Guan, Yan Yao Lei, Sau Chum Kwan, Hin Ping; third row, You Lian, Yan Fen Huang, Thomas Law, Shao Yan Zheng, Aiqin Yu, Xan Qing Yu, James Walden

Staff

Emma Davis, Director of Programming 415-345-5098 Adrienne Fair, Assistant Executive Director 415-345-5077Ira Kurtz, Executive Director 415-345-5080Eric Luu, Chief Financial Officer 415-345-5083Van Ly, Business Office Manager 415-345-5073Samson Legesse, Director of Facilities 415-345-5088 Candiece Milford, Managing Director of Marketing 415-345-5072Elizabeth Wyma-Hughes, Director of Resident Services 415-345-5085Corey Weiner, Director of Food and Beverage 415-345-5066

2180 Post Street San Francisco, CA 94115

415.345.5060 415.345.5061 (fax) www.RGPlaza.org RCFE #385600125

Rhoda goldman plaza

Don AbramsonKaren Aidem David DossetterNancy GoldbergDr. Carl GrunfeldDr. Lawrence HillDavid Melnick Bernie NebenzahlJaimie SanfordPaul SiegelVera SteinRonna StoneMartin TannenbaumDr. Anita FriedmanKaren Staller

Board of Directors

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Message from the Resident Council President Barry Adler

May BirthdaysHoward Miller 1Sandra Rosenbaum 4Warde Laidman 12Muriel Kroll 13May Haggblom 15Bea Robin 18Marjorie Traub 19Mark Garrett 20Morris Spector 23Joan Silverstein 23Perla Piotrkowski 25Malcolm McAfee 26Reginald Goldsmith 28Hedy Krasnobrod 29

Yummy yumm yum. Some people live to eat and some people eat to live. But at RGP and She-Who-Must-Be-Obeyed and I go to the dining room for an eating experience not a learning experience. I don’t know about you, but here at RGP we have come to expect the most fresh and

tasty everything. Where do they get those berries and strawberries in the middle of a California winter?

I know we eat a lot of chicken, but... Kelly where do you get all those BBQ wings and grilled fish ? Oh, Kelly I can’t let the thank you slide by without including a great big one for the preparers in the kitchen area.

Corey, is it you who makes the dining room experience so comfortable? A five-seat or a three-seat setting at a table doesn’t faze you at all. And thank you for the surprise wine.

I could have gotten high-falutin and talked about fancy stoves and expensive cookware, but here at RGP we are just interested in the good stuff we get three times a day in our dining room.

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Resident of the Month— Carol PearlmanEvolution of a Foodie

Growing up on canned vegetables and packaged foods, Carol Pearlman began life far from the gourmet food and healthy diet she now enjoys. “My mother had no time to cook,” she says. “Our tiny Brooklyn apartment was in back of my parents’ paint and wallpaper store, and if she was in the kitchen when customers came in, she had to drop everything to take care of them. Her soups boiled over; the steaks burned.”

When Carol married, at nineteen, she didn’t know how to cook. A friend gave her The Gourmet Cookbook as a wedding gift, and over the next six months, while collecting unemployment, she learned how to cook by following all the recipes in the book. “The most important thing I learned was technique,” she says. “You need technique in order to cook.”

Soon after, she came across Adelle Davis’s book Let’s Eat Right to Keep Fit, that expounded the connection between food and health—and touted lots of vitamins and supplements. Carol prepared Tiger’s Milk every day for herself and her husband, and convinced friends to try it too.

In Europe, in the sixties, Carol cultivated a new appreciation of food, where freshness and quality mattered. “In France, I discovered what tomatoes are supposed to taste like, and the pleasure in sitting down for a meal, taking time, drinking wine, course after course. I’ll never forget the first time I was served string beans as a separate course at dinner.”

In 1973, Carol befriended a group of hippies in London, who ate brown rice, beans, seaweed and vegetables, prepared Japanese style. She was moved to study Macrobiotics as a lifestyle that taught yet another way of eating. Seeking to fathom the philosophy of Yin and Yang, she read every book by Zen philosopher George Ohsawa, starting with The Unique Principle: The Philosophy of Macrobiotics, and other books on the subject. “This philosophy taught us how to live and eat in harmony with nature.” Ohsawa defined health on the basis of seven criteria: lack of fatigue, good appetite, good sleep, good memory, good humor, precision of thought and action, and gratitude.

“I lived in Geneva with my two teen-age sons, and spent my days in the kitchen, preparing fabulous Macrobiotic feasts to convince them, and others who came to my home, that

Macrobiotic cooking was not only healthy, it was also delicious.” I put my heart and soul into turning simple vegetable dishes into works of art. The kids’ friends soon started showing up at dinner time; my dining room table was always crowded.”

“I gave cooking classes, called Macrobiotic Cooking for Healthy People, to emphasize my interest in health, since at that time,

a macrobiotic diet was known as the last resort for the very ill. My macrobiotic feasts were joyful events.”

In the nineties, in Los Angeles, Carol wrote a column in a local paper about food and other subjects, under the rubric, Confessions of a Macroneurotic. The subtitle was a quote from Rumi, which she claims as her lifelong motto: “Forget safety. Live where you fear to live. Destroy your reputation. Be notorious.”

“During the twenty-five years I practiced Macrobiotics, I was healthier than I’ve ever been. The day came, however, when I couldn’t eat another grain of rice.” She gradually moved away from strict Macrobiotic practice, but continued to eat wholesome fresh foods, mostly plants which she’s happily able to do at RGP.

Books helped shape Carol’s thinking about food and health; now she’s adding her own by collecting her columns for a book to be published soon on Amazon. “Meanwhile,” she says, “you can read my memoir, Flatbush Princess.”

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Kitchen Secrets: Interview with Kelly Dame, Executive Chef

“If there were a recipe for RGP’s meals, I would say that fresh food, fresh ingredients, simple preparation, and ‘made at RGP’ (if possible) was it,” Kelly Dame, RGP Executive Chef, explained. “Let the food speak for itself. If we get good ingredients, we don’t have to mask the food with added spices or sauces. Of course, ensuring that we

get the best is not a secret, but this cannot be copied or manufactured. We get the best by having long-term, old-fashioned relationships with our suppliers who bring us their best products, reliably. For example, I have had a twenty-five-year relationship with our fish supplier, more than twenty-five years relationship with our dry goods supplier, and more than ten years with Greenleaf, our produce supplier. We have long-standing relationships because I am a faithful friend and business partner. I get the high quality I need when I need it. The mantra “made at RGP (if possible)” has spurred us to produce a wide variety of food. That RGP is a kosher facility in San Francisco makes sourcing kosher food difficult and expensive, so baking from scratch is really the best way to go. I love baking and had a lot of latitude to develop our bakery goods—breads, breakfast pastries, holiday baked goods like pecan, pumpkin pies, macaroons, rugelach, caramelized matzah, hamburger buns and onion bialy. Just to name a few.

My personal secret, as Executive Chef, is that I am always trying to do things better and to experiment with new and different meals. Orchestrating new dishes is a process. Sometimes residents give me recipe or I find one that looks interesting. I test it myself; if the dish is good for RGP, and I want to include it on the menu, I will teach kitchen staff how to prepare it. Kitchen supervisors Shi and Hu help me by explaining in Chinese while I am

Left to right: Jack, Yanhong, Kathy, Kelly

Kitchen Fun FactsRGP’s kitchen provides 441 resident meals/dayandKosher Meals on Wheels 42/meals/dayPlaza Club 24 meals/weekAnd Meals and snacks for

• RGP Activities• JFCS events• RGP Marketing events• RGP Board and committee meetings

Estimated meals per day=500182,500 meals /year

demonstrating new dishes. For the first few times when staff is preparing it, I observe and guide cooks and reinforce their successful processes. Today I am doing a dry-run on a gefilte fish casserole and tomorrow I plan to teach it. Another ‘secret’

is residents’ feedback—it helps me to find out what people like, don’t like, or might like to have on the menu and spurs me to innovate, improve, and introduce new dishes.

Looking at the kitchen’s tasks holistically, I would have to emphasize that the recipe for successful meals consists of more than physical ingredients. Consider, for example, that the (kosher) dinner menu—fish taco, beef enchilada,

Mexican rice and refried beans, dessert non-dairy flan—was made by Chinese chefs who don’t speak (much) English. Producing meals requires many and varied components—culture, communication, and staff working synchronistically. Kitchen culture is unique. Personally, I believe that this job is fun, and people should have fun at work. A great day in the kitchen is when staff is happy, laughing, everyone is working together in groove of preparation, and

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everything is getting done. We have days like that. Producing meals on a daily basis is the result of teamwork of an amazing staff and exceptional supervisors. Without them, meals would simply not happen.

Another secret I have up my sleeve is Richard, my sous chef. Not only is he a talented cook, but he is able to listen well and take fast and accurate notes to keep up with me. (He follows me around the kitchen as I talk, taking quick and comprehensive notes on what has to be done.) His food is delicious; he is a talented chef in his own right. He also keeps the kitchen together when I am not here.

My two supervisors, Shi and Hu, translate my vision for the preparation of the meal to kitchen staff. Hu, in particular is instrumental in teaching new staff how to bake. Most of the time, the translation is successful and cooks understand what the final product will be, but sometimes the translation results in dishes I never imagined!

Kitchen secrets—how we produce about 500 meals per day—often feels like an orchestra performance with so many interdependent elements which must work together. We depend on electricity and water, we need our equipment (stoves, ovens, mixers, etc.) to work, the right produce and ingredients to be available, staff to be on time and have done their jobs, accurate and timely communication among cooks, servers, and supervisors, clean dishes, and many other things that appear only when they are lacking. Every day is different. Many thanks to my staff who play a huge role and are integral to our success.

Richard Lindstrom sous chef

Left to Right first row: Thy, Wan Yu Chen, Mei, Li Lian Huang, Richard Lindstrom

The kitchen uses approximately

• 2000 eggs/week• 48 fresh chickens/week• 150 lbs of fresh chicken bones/ week• 12 salmon/week

And produces• 75+ pies at Thanksgiving• 2000 latkes at Chanukah• Sunday Brunch for 40-50 guests

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May A

ctivities

Special Events 2 Thurs 10:15 Yiddish Club with Rabbi Potash 2 Thurs 4:00 Farewell Max Party 7 Tues 10:30 Tigges Jewelry Repair 9 Thurs 3:00 Meet & Greet Japanese Nursing Students 12 Sun 10:30 Nails with Julia 20 Mon 10:30 Joke Telling with Len

Outings 2 Thurs 10:00 Octagon House 6 Mon 10:00 Presidio Dance Theatre Children’s Day Performance 7 Tues 1:00 Berggruen Gallery 9 Thurs 1:00 JUST Inc. Foods 14 Tues 1:00 Lest We Forget: A Holocaust Memorial Exhibition 16 Thurs 1:00 Mills College Art Museum 21 Tues 11:30 Gott’s Roadside 23 Thurs 11:30 Picnic at Chrissy 28 Tues 12:30 Academy of Sciences 30 Thurs 1:00 Hearst Museum of Anthropology

Lectures/Discussion 3,10,17,24 Fri 10:30 The Last Good War ** Saturdays 3:30 Joy of Science* Sundays 4:15 Current Events with Jim Mondays 3:15 Puccini Please** 7 Tues 10:30 Prevent Bone Fractures with Hope Levy 9 Thurs 10:00 What’s New in High Tech Hearing 14 Tuesday 10:45 Men of the Silver Screen with Bonnie Weiss 14 Tues 2:00 Jewish Film Festival Screening 23 Thurs 3:00 The Exotic History of Jews with Ken Blady 30 Thurs 10:00 Costumes of the Ballets Russes with William Eddelman

Groups/Committees/Resident council Tuesdays 2:15 Weekly Movie Committee 1 Wed 1:00 Activities Committee 1 Wed 3:15 Memory Loss Support Group 11,25 Sat 10:00 Caregiver Support Group 16 Thurs 10:30 Memory Loss Support Group 29 Wed 2:00 Resident Council 29 Wed 3:15 Memory Loss Support Group 31 Fri 10:00 Dining Room Committee

Art Classes Tuesdays 3:30 Painting with Kimberley Wednesdays 10:00 Ceramics with Jeannie 3 Fri 1:30 Knitting with Max 10,17,24,31 Fri 1:30 Knitting with Melanie

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May A

ctivitiesMusic 4 Sat 10:30 SF Conservatory of Music Jazz Ensemble 5 Sun 2:00 Gary Zellerbach Jazz Performance 8 Wed 10:30 Musical Theater with Bruce 11 Sat Met Opera: Dialogues des Carmelites 12 Sun 3:00 Nick Rossi Concert 24 Fri 3:00 Sing-a-Long with Achi 26 Sun 3:00 Lovin’ Harmony Memorial Day Show 21 Tues 6:00 Eos Ensemble Performance

Writing , Literature, and Drama 1 Wed 10:30 Storytelling with Bruce 10 Fri 1:00 Greg Pond Poetry Reading 18 Sat 11:00 Poetry with Elizabeth 20 Mon 7:00 RGP Book Club 28 Tues 10:30 Creative Writing w/ Dorothy

Games Sundays 1:00 Card Games with Eric Mondays 1:00 Bingo Mondays 4:30 Crossword Tuesdays 1:00 RummiKub 7,14,28 Tues 10:00 Blackjack with Bethany 1,8,15,22 Wed 2:00 Scrabble Fridays 10:00 Dominoes 1,8,15,22 Wed 2:00 Scrabble 22 Wed 1:00 Blackjack with Ira 23 Thurs. 10:00 Bingo

Exercise Classes Sundays 10:00 Exercise with Phil Mondays 9:00 Exercise with Caroline Tuesdays 9:15 Tai Chi with Janet Wednesdays 9:00 Klezmercise! With Bruce 1,15,22,29 Wed 12:00 Open Gym with a Trainer Thursdays 9:00 Exercise with Carl Thursdays 1:30 Chair Yoga with Ilya Fridays 9:00 Exercise with Caroline Saturdays 10:00 Walking Club Saturdays 2:00 Chair Yoga with Ilya 31 Fri 10:30 Laughter Yoga with Alona

Religious events and Services Fridays 4:00 Shabbat Services with Rabbi Me’irah 15 Wed 4:00 Tea with Rabbi Me’irah

* Great Courses Plus video course** Frommcast – video broadcast from Fromm Institute for Lifelong Learning at USF

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Employee of the MonthMei Yue Zhang Letters to the Editor

In the fall of 1960, Peter, a fellow student, and I had the opportunity to spend our senior medical school elective on the Navajo Reservation which lies mostly in north-eastern Arizona and spills over into Utah, Colorado, and New Mexico. The purpose of the study was to determine how best to bring modern medical techniques to a relatively down-trodden population without the expense of doing this study in a foreign country.

We flew to Denver, borrowed an old klunker from my parents, and proceeded to Chinle-Many Farms Arizona. We were overwhelmed by the beauty of the land with the huge rock formation and the vast emptiness.

At one of our stops, my colleague Peter brought out a paperback which he was enjoying greatly and said “Willy, this is a terrific mystery. It’s all about the area we are driving through.” Thus my introduction to Tony Hillerman. Subsequent to his first Leaphorn-Chee (both Navajo Police cops) book in 1973, he wrote a number of mysteries with the same protagonists as well as other fiction and non-fiction books. To my mind, one of this best is Seldom Disappointed, a memoir. He died in 2008, but his daughter Anne Hillerman has very successfully continued the Leaphorn-Chee mysteries and has added a woman, Bernadette Manulito to the cast. If you haven’t ready any Hillerman, treat yourself to some good reading and if you have, treat yourself again.

Dr. William Newmeyer

Mei Yue Zhang has worked at RGP as a dishwasher since 2006. She came with her husband and two young sons to the USA in 1996 and settled in San Francisco where her husband got a job. Mei was born near

Guangzhou (Canton) in a small town in Guangdong Province in the Republic of China. She finished middle school and worked on the family farm. After the crops were harvested every year, she went to work in a company which manufactured traditional Chinese medicine. She married a local man and started a family. When her children were ten and twelve years old, the family immigrated to the USA. The family settled in San Francisco where Mei’s husband found work in a tofu factory and Mei started working in garment manufacturing sewing clothes. She worked there for ten years then worked as a janitor in a food company in Japantown. Jenni, a cook at RGP who retired a few years ago, told her about an opening at RGP and Mei applied for the job. “I enjoy working at RGP, I enjoy the work. If I have no work to do, then I help others,” she said. “Mei has settled into her job and is taking initiative in helping co-workers,” said Kelly Dame, Executive Chef. “I love seeking this kind of work culture in the kitchen where co-workers help each other out.”

In her free time at home, Mei likes to work in her garden where she grows bok choy, greens, and vegetables.

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Adrienne Fair, MSN, RN, Assistant Executive Director

Health Notes

Building Community through Food: Beyond 2180 Post Street

Social relationships are central to health and well-being. Social isolation is shown to be as detrimental to your health as smoking and alcohol consumption—and more detrimental than obesity and lack of exercise1. The negative effects of isolation have been demonstrated in many different types of research. A 2010 meta-analysis of 148 different studies showed that social relationships were equally as risky for health as any other health behavior and suggested that primary care providers routinely assess their patients’ level of social isolation 1.

The RGP dining room, the antithesis of social isolation, a hub of social activity and mealtime, is the highlight of the day for many (if not most) residents. The positive social effect of RGP cuisine also extends beyond the second floor dining room. You may not realize how much positive influence our dining room has in the greater San Francisco community.

The RGP kitchen prepares forty to forty-five meals five days a week for the Kosher Meals on Wheels program of Jewish Family and Children’s Services (JFCS). This program delivers hot lunches directly to San Francisco seniors who are home-bound and who observe the Jewish dietary laws of kashrut.

RGP also hosts quarterly lunches for disaster preparedness. Directors and managers from various senior service agencies and communities gather together in the Olive Room to discuss their disaster planning and personal experiences with emergency situations. This opportunity to share valuable information and promote a culture of safety throughout San Francisco would not be possible without the draw of RGP cuisine.

Let us not forget the Plaza Club: a weekly event that provides intellectual programming and socialization to older adults living at home in the San Francisco area. After a fascinating presentation or lecture in the Olive Room, the club-members meet over a delicious RGP-prepared lunch and create social connections together. It can be hard in San Francisco’s tech-heavy environment to meet like-minded peers, especially as an older adult living alone. The Plaza Club is a unique opportunity to meet people and eat a fantastic lunch.

RGP itself is such a bustling community and our residents, families, and staff are very socially interconnected. This sense of community also extends beyond our walls to older adults throughout San Francisco—thanks in large part to the amazing cuisine of Kelly, Corey and their skilled kitchen staff.

1 Holt-Lunstad, J., Smith, T. B., & Layton, J. B. (2010). Social relationships and mortality risk: a meta-analytic review. PLoS medicine, 7(7), e1000316. doi:10.1371/journal.pmed.1000316

RGP Book ClubStarting in June the Book Club will be reading Michelle Obama’s Becoming. If you have the book and would be willing to share with other residents, please contact Evelyn Adler in room 325. If you would like to order the book on Amazon, the cost is around $14.

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So, the Kitchen Gets the Cover Photo...

Corey Weiner,Director of Food and Beverage

So, the kitchen gets the cover photo, and all we read about is the glory of being a chef—the new rock stars. They have reality shows, travel shows, cooking shows, books, and interviews. The lowly server gets zip.

Ever seen a show about waiters? They will never be superstars. The path to glory is very long and usually heads in the other direction. They work hard, take heat from the chefs and the customers. They work as hard as the chefs who have knives and fire. The occupational hazards are shared with their kitchen brethren—carpal tunnel, shin splints, and headaches galore—and they must smile—always.

Why is it so hard to be a server? Because servers are caught between the frying pan and the customers. “I’m sorry about the wait, but why did you leave so little time before the symphony?”

You think serving is easy? There is a lot more to do, not much more money and even less gratitude than kitchen work. You run, run, run. The man on table two is faint with dehydration; table four is diabetic and needs that food now!!! There’s no place to hide, the customers are after you, and you have to fight or flatter the cooks into giving you the food, and doing it correctly. Did I write sloppily? Really!? The cook couldn’t see the peanut allergy alert in big bold red letters? Who do you think has to call 911 and calm the lady with allergies screaming not for help, but for the lawyer she knows so intimately? You do, you don’t have a lawyer, and table four is still diabetic.

Sometimes meals just snowball….. If the steak has no flavor, the fries are cold, and the vegetables are under-cooked, the server takes the blame. The child at table three is allergic to nuts, dairy, gluten, and

salt; couldn’t you just talk to the chef (the one with the knife)? His mother has tomato issues, garlic issues, and is on Weight Watchers. Dad has indigestion. (Why didn’t you warn him the hot chili was so spicy?) Do you have any Alka Selzer? He needs it fast. Grammy is watching her sugar. (Why didn’t you explain that the sweet and sour chicken is loaded with sugar?) Did she mention that vinegar gives her hives? She is watching grandad’s blood pressure. Are those house-made chips salty? (As if you salted them, right) (?) Auntie Clarabelle can’t decide what she wants—nothing looks good. Can you ask the chef to make something special? Uncle Abner has a case of sudden veganism (?). What else do you have (?)—the chicken he ordered had meat in it, and the mashed potatoes have cream AND butter. ‘Sakes alive! Table four is still diabetic; the man on table two is now so dehydrated that he has wrinkled and fainted. Table three has a cane sticking out—creating a death trap; and that rather large person in the electric scooter ran over your toe. Three of your co-servers have called in sick. Two minutes ago another server severely cut her finger and must go the emergency room and another server has to take her. Suddenly you have a lot more tables calling you....

There is no hazard pay and all servers really want to do is finish their shift alive, with all digits and limbs intact. You smile and smile till you get lockjaw.

Eat to your hearts content. If the food ever comes, ahhhhh, the glory. (!)

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Candiece Milford,Managing Director of Marketing

The Universal Language of FoodI often invite people to enjoy a meal either before or after a walk-through of the community to have time to absorb the journey. Sometimes people prefer to eat alone while observing residents, their families or friends, and staff during the bustling lunch time. Others enjoy the opportunity for me to arrange dining with residents so, as I tell them, they can get the “real truth!” There is nothing like hearing from someone who lives at Rhoda Goldman Plaza 24/7.

Food is also a good bridge for initiating conversation, particularly when you don’t know a person. This is the reason I transport 200 freshly-baked, homemade coconut macaroons to the annual Aging Gracefully Fair at the JCC. Since I have done this for the past three years, our reputation precedes us and people flock to our table, giving me a perfect conversation-starter. It is a disarming and friendly way to create a conversational bridge that might otherwise be difficult to initiate.

I recall an illuminating event I experienced when twenty years old, sitting on hard-packed sand five miles from the Saudi border in the country of Kuwait. I was with friends who introduced me to their Bedouin cohorts, sitting under a tent, camels contentedly drinking water driven in by water trucks, looking out at a flat desert that stretched for ages. I was offered tea to accompany the food that was presented. While I didn’t understand a word of Arabic, I felt welcomed, even safe in an otherwise potentially hostile environment.

This is the power of gathering over food that bridges cultural and philosophical borders to bring people together. When the offering is delicious, healthy, and beautifully presented, it enhances the time spent dining together. It is also a very powerful incentive to offer people who are considering leaving the safe boundaries of their homes to consider a move to Rhoda Goldman Plaza.

As a writer for the publication Pinehills, Zach Giordano stated so well, “Food is powerful. It brings us together, shapes our memories, and empowers our communities. Though easy to forget while we’re rushing through our day, sharing a meal is an intimate experience, and those who sit beside us at the table can feel this intimacy: Bonds with loved ones become stronger, and strangers feel like strangers no more.”

He goes on to say that “As social science has proven food has a bigger effect on us than just satiating our hunger. Eating the same food builds trust, dining together builds relationships, and cooking good food builds communities that are second to none.”

Whether you’re in a desert in a foreign country, a celebratory event, or simply new to Rhoda Goldman, food may be your entrée to memorable life moments that otherwise you may never have experienced.

Rhoda goldman plaza 2180 Post Street San Francisco, CA 94115

415.345.5060 415.345.5061 (fax)

www.RGPlaza.org RCFE #385600125

Founded by Jewish Family and Children’s Services and Mount Zion Health Fund

Rhoda Goldman PlazaThe appeal of Rhoda Goldman Plaza is undeniable. Older adults and their families prefer our unsurpassed assisted living and memory care community enriched by culture and tradition.Residents enjoy superb, “made-from-scratch” cuisine that is always well reviewed by our most vocal critics; our residents! While our dining selections please the appetite, accommodations showcase spacious, private apartments designed to maximize space and comfort. In fact, we’re re-defining your life as Living Well With Assistance — we believe our community is every bit as good as a five-star hotel. And, professionally trained, courteous staff promotes your health and well-being with choices of activity programs both on and off-site.

Our Terrace Memory program provides specialized memory care to residents through therapeutic activities that enhance physical, mental, and emotional health. Both privacy and companionship are afforded on our self-contained Terrace. Living Well With Assistance is more than a promise, but a way of life for our like-minded residents and staff who share the vision of our upscale community.

Visit Rhoda Goldman Plaza today by calling 415.345.5072.

Founded by Jewish Family and Children’s Services and Mt. Zion Health Fund in 2000, Rhoda Goldman Plaza (RGP) was established as a non-profit assisted living facility to provide a better and more secure life for older adults.