The senior center, in partnership with St. Catherine Hospital, will offer our next Lunch and Learn beginning at 11:30 a.m. Oct. 19 at the senior center. Please arrive at 11:15 a.m. to reserve your seat.

The topic will be “Stroke: Risk, Prevention and Post Care.”

The meal will be complimentary, but space is limited, so call the senior center at (620) 272-3620 each month to reserve your ticket.

Thanks for help

Many thanks to the volunteers who delivered Meals on Wheels last week.

Are you or your organization interested in helping with Meals on Wheels? Drivers are always needed. If you would like to help, call Patti at (620) 272-3620.

Medicare appointments

Appointments are being taken for Medicare Part D open enrollment. This is the annual period of time when you can select new coverage for the coming year. Remember, just because you have a great plan this year doesn’t mean it will be great next year. Check it out. Don’t get surprised Jan. 1. Visit with your pharmacist or call the senior center at (620) 272-3620 for an appointment with a counselor. Appointments are required.

Scheduled activities

Thursday: TOPS, 9 a.m.; art class, 10 a.m.; Ambassador Singers and Skip-Bo, 1 p.m.; strength training, 4 p.m.; yoga, 6 p.m.

Friday: Line dancing, 8:30 a.m.; Craft Shop check-in/out, 10 a.m.; a nurse from St. Catherine Hospital is here from 10:30 to 11:30 a.m.; gentle exercises, 11 a.m.; bridge, 12:45 p.m.; EnhanceFitness, 2 p.m.

Saturday: The pool room is open from 1 to 4 p.m.

Sunday: Duplicate bridge, 2 p.m.

Monday: Double pinochle, 12:30 p.m.; EnhanceFitness, 2 p.m.; strength training, 4 p.m.; duplicate bridge, 7 p.m.

Tuesday: Walking, 9 a.m. at Walmart; Finney County Committee on Aging, 9 a.m.; gentle exercise, 11 a.m.; pitch, 12:30 p.m.; bridge, 1:15 p.m.; yoga, 6 p.m.

Oct. 18: Line dancing, 8:30 a.m.; pinochle, 12:30 p.m.; bridge, 1:15 p.m.; EnhanceFitness, 2 p.m.; dance featuring “Ortiz Band,” 7:30 p.m. (recommended donation is $5).

Lunch menu

Lunch is served at noon.

Thursday: Chicken-fried steak, mashed potatoes and gravy, corn, fruit.

Friday: Open-face roast beef with mashed potatoes and gravy, carrots, apple slices with peanut butter.

Monday: Meat lasagna, green beans, garlic toast, tossed salad, cookie.

Tuesday: Crispy parmesan tilapia, cheddar mashed potatoes, peas, fruit.

Oct. 18: Ham and asparagus roll up, mashed potatoes and gravy, mixed vegetables, pudding.

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