NIAGARA, Wis. — Life as we had all known it has changed dramatically in a very short period of time. Words like virus, quarantine, social distancing, community spread and personal protective equipment were not even a regular part of our vocabulary four months ago. We did not turn on the nightly news and see death counts and numbers of new cases of a disease that has brought our economy to its knees.

We had all just celebrated Christmas, and our kids would be returning to school in a matter of days. Most of us would be returning to work. Everything was normal — until it wasn’t.

Every Sunday evening, my husband and I tune into “60 Minutes” on CBS. This program gives a one-hour overview of current events by focusing on aspects of the news we typically do not see. The human side and societal repercussions behind the headlines are explored. This past Sunday, we learned about the National Guard’s efforts in New York City to help collect and bury the dead and a professional chef’s efforts to feed the poor while preparing for a disruption in our food chain. John Dickerson was once again on hand to give a final editorial commentary that summed up the content of the program and gave us a message to ponder.

This week he talked about the lessons learned by the generation who grew up in the Great Depression. Any of us who had grandparents or parents from whom we heard stories of that historical period did not need to be told what those lessons were. As Dickerson put it, “Shared hardships changed a nation.” And he cited the values that emerged as being “thrift, resilience, and delayed gratification.” How did these values manifest themselves in the daily lives of future generations?

My husband and I both came from households that saved everything. Food was never taken for granted, was never thrown away, and you scored points by “belonging to the clean plate club.” I can still hear my grandmother saying, “Waste not, want not.” In fact, very few things were simply discarded because everything had value beyond its original intended use. My husband, like his father before him, held onto scraps of lumber and old nuts, bolts and hinges because “he might need it for something else someday.” Christmas bows were carefully removed from presents so they could be used again the following year. And we both had attitudes of perseverance and an understanding of what it took to get through difficult times, along with the acceptance that success was not possible without a lot of hard work.

Dickerson then asked the question, “What will endure from this?” What lessons have we learned from living in the age of the coronavirus? What impact will this historic tipping point have on the next generation? He, along with the examples portrayed during the hour-long program, cited the sacrifices of various segments of society that typically do not get recognized for the important impact that they make.

Certainly, teachers, first responders, healthcare workers, and restaurant owners have all stepped up along with bus drivers, sanitation workers, factory workers, and migrant workers. Not only do they come to work every day, but they recognize how vital their roles are. They continue to do their jobs in the most creative and uplifting of ways while often sacrificing their own safety.

As a nation, our eyes have been opened to the true value of these service-oriented and blue-collar jobs and the true worth of the people who perform them. We feel the consequences of these typically lower paying jobs when they are not getting done. I guess it is part of human nature that “we don’t know what we’ve got ’til it’s gone” as the lyrics from Joni Mitchell’s 1970 song, “Big Yellow Taxi” tell us.

We really miss those chef prepared meals at our favorite restaurant along with the friendly wait staff who delivered our food while we sat and enjoyed ourselves. We miss sending our kids to school where they are taught, and yes cared for, by their teachers all day. And gone are the days when we could simply get whatever medical test or therapy we wanted because now those vital healthcare workers are waging a life and death battle every hour of every shift to keep our loved ones alive and to keep the virus contained.

Sanitation workers continue to collect our trash and waste — picking up after us — doing their part to control corona’s spread. As we hear reports from farmers, whose produce is rotting in the fields, we have a new understanding of just how important migrant workers are. They are the ones doing the heavy lifting so the food we eat gets to the markets where all we have to do is simply pick it off the grocer’s shelf. And factories are being re-tooled to produce much needed ventilators and personal protective equipment. Large and small business owners are finding ways to contribute their skills to produce the products we need to fight this virus, and we applaud their ingenuity and resourcefulness. Throughout this time of corona, the workers who have historically received the least notice and respect are the ones stepping up and saving the day for the rest of us.

The definition of “hero” has broadened and, at least for the moment, so has our vision of human worth. People stepping up and doing their difficult jobs in these difficult times in the manner in which they are doing them — with respect, perseverance, and selflessness — has shown us that all life matters. Every life has value and deserves respect.

Finally, our Constitution grants all of us the inalienable rights to “life, liberty and the pursuit of happiness.” It is important to remember the order — life comes first, before all else. We are finding it difficult to stay home, away from friends, family and jobs. But as we all work our way through this chapter in our collective lives, we must accept this priority order and help everyone have life.

John Dickerson labeled this increased awareness of the priority of life as “the golden hour” — a phrase typically reserved for that perfect amount of light just before the sun sets on another day. The challenge from this period of our history becomes to not waste the most important lesson learned during that golden hour. Every job is important. Every person has worth. No one is any less valuable than anyone else.

Everyone deserves respect. As Dickerson put it, “Let us commit to a future worthy of their present sacrifice.” To do anything less, would be an inhumane disservice to them and a terrible missed opportunity for all of us.

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The usual senior living activity calendars and senior center menus will not be published this week in an effort to avoid confusion. Due to the coronavirus and the vulnerability of our elderly population, daily life in our senior living facilities and senior centers has changed dramatically.

All living facilities have closed their doors to public visitation, and the activity calendars have been modified to allow for one-to-one room visits only and individualized activities to keep residents engaged and active as much as possible while remaining within the health and safety guidelines provided by state health experts.

Group games are being substituted with individualized activities residents can do in their respective rooms. Staff are providing supplies as well as “overhead announcement bingo and trivia” games and “hallway games” that can be played in individual rooms or by sitting within individual room doorways. YouTube and DVDs are being utilized to provide religious services. A big dose of gratitude and appreciation goes out to all senior care staff for their creativity, caring and perseverance through a difficult situation.

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All senior centers have also been closed to any center-based activity. Until they re-open, no information is being published that talks about activities typically available at these centers. Meals continue to be delivered. Some centers are also preparing meals to be picked up. Menus are printed below for those centers who are either preparing take-out or providing home delivered meals. Questions can be directed to the individual centers at the numbers all listed below.

SENIOR CENTERS

Alpha-Mastodon Center

906-875-3315

Amasa Center

906-822-7284

Breen Center

906-774-5110

Crystal Falls Center

Head cook: Lucy Korhonen

906-875-6709

Crystal Lake Center – Iron Mountain

906-239-0278

Home delivered meals only. Meal menu for the week:

Monday: Au gratin potatoes with ham, cauliflower and spiced peaches.

Tuesday: Smothered chicken, mashed potatoes and winter blend vegetables.

Wednesday: Chili, cornbread and side salad.

Thursday: Cheeseburger, macaroni, corn and dinner roll.

Friday: No meals being offered to home delivered clients.

Any questions regarding the home delivered meal program at this center can be directed to Christine McMahon at 906-774-2256.

Felch Center

906-246-3559

Home delivered and/or take-out meal menu for the week:

Monday: Salisbury steak, mashed potatoes and broccoli.

Tuesday: Philly cheese steak, chips and coleslaw.

Wednesday: Pizza, side salad and chips.

Aging and Disability Resource Center of Florence County, Wis.

715-528-4890

Director: Tiffany White

Home delivered only. Meal menu for the week:

Monday: Shepherd’s pie, squash, green side salad and fruit.

Tuesday: Sweet and sour pork, rice, Oriental vegetables and fruit.

Wednesday: Mushroom swiss burger, macaroni and cheese, tomato salad, watermelon and brownies.

Thursday: Ham and bean soup, dark green salad, bread sticks and fruit.

Friday: Spaghetti and meat sauce, tossed salad, garlic sticks and tropical fruit.

Fence Center/Town Hall

715-336-2980

For meal reservations call 1-855-528-2372

Same as ADRC menu — home delivered only.

Florence Community Center/Town Hall

For meal reservations call 715-528-4261

Same as ADRC menu — home delivered only.

Tipler Town Hall

For meal reservations call for meals.

Same as ADRC menu — home delivered only.

Hillcrest Senior Dining Center, Aurora

For meal reservations call 715-589-4491

Same as ADRC menu — home delivered only.

Hermansville Center

Coordinator: Pam Haluska

906-498-7735

Iron River Center

906-265-6134

Home delivered meals only. Meal menu for the week:

Monday: Pizza burger, potato wedges, peas and carrots.

Tuesday: Dumpling soup and egg salad sandwich.

Wednesday: Hot dog and potato salad.

Thursday: Chop suey, rice, Oriental vegetables and roll.

Niagara Northwoods Senior Cafe and Center

Meal site manager: Corrie Maule, 715-251-1603

Senior center director: Jill Anderson, 715-251- 4154

Norway Center

Director: Susie Slining

906-563-8716

The center will remain closed however take-out meals will be prepared for pick-up. Persons must call ahead.

Menu for the week:

Monday: Spaghetti or polenta with meat sauce, winter blend vegetables, salad, fruit, juice and dessert.

Tuesday: Earth Day dinner: Meat loaf, mashed potatoes and gravy, green beans, soup, salad, fruit, juice and dessert.

Wednesday: Beef stroganoff over noodles, spinach, salad, fruit, juice and dessert.

Thursday: Finnish pancake, sausage, hash browns, strawberries, muffin, salad and orange juice.

Sagola Center

906-542-3273