News at Givens Estates

Givens Communities Purchases Historic Mill in Marion for Affordable Housing

The Asheville non-profit organization Givens Communities purchased the Clinchfield Mill, located at 56 Branch Street in Marion, N.C. on December 21. Givens received a $3 million grant from the Dogwood Health Trust to purchase the property for development of affordable housing. Givens is currently applying to have the site added to the National Register of … Continued

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Givens Estates Assisted Living Receives Four Stars

The N.C. Division of Health Service Regulation, NCDHSR, rated the Richard A. Wood Jr. Assisted Living Center at Givens Estates a 4-star facility, which is the highest rating possible in its North Carolina Star Rated Certificate Program. “The North Carolina Star Rated Certificate program for assisted living facilities, also called adult care homes and family … Continued

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Givens Estates’ Safety and Security announces new gatehouse hours, check-in requirements

Effective Thursday December 01, 2022, the new hours for the gatehouse operations at Givens Estates will be between 7:00 p.m. and 7:00 a.m., daily. The Givens Estates Safety and Security Team also implemented new check-in entrance guidelines for after-hours access onto campus. The summarized guidelines for after-hours access are as follows: When approaching the gatehouse, … Continued

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Asheville Area Chamber names Givens’ VP as Woman Nonprofit Leader of the Year

The Outstanding Woman in Nonprofit Leadership Award from the Asheville Area Chamber of Commerce was given to Teresa Stephens, Vice President of Givens Affordable Communities. The Asheville Area Chamber of Commerce’s WomanUP initiative, which targets businesswomen who want to form a strong network with the goal of motivating one another to reach their full potential, … Continued

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Team Member Spotlight: Executive Sous Chef, David Sparacino

Chef David Sparacino, an Executive Sous Chef at Givens Estates, found his culinary passion at a young age. Chef Sparacino grew up in a big, Italian family of restauranteurs. He fondly remembers Sunday dinners centered around fresh bread and pasta along with late nights working in his father’s restaurant. Chef Sparacino started his formal education … Continued

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