4 Days Left to Give: Bring Hope to Our Sick Neighbors

Hope, compassion, strength and quality of life. You bring these to children and adults as they battle through their darkest days.

Thanks to your support, nearly 2,900 individuals received specialized meals and nutrition counseling this year. This is wonderful, but these individuals will still need you next year along with the many others that await our services.

Your gift of $25, $50, $100 or more will mean so much to so many. Please donate today.

As you celebrate the New Year with family and friends, please don’t forget those who count on your support every day. This year may be ending, but we remain committed and you can help provide the critical meals clients need during the coming winter months.

Make a gift to ensure that we will be there when needed most.

On behalf of the entire community, I thank you in advance for your support this holiday season – together we will continue to make a difference!

Best,

Craig Shniderman
Executive Director

P.S. You can build a healthier and more caring community with a gift today.

You have the power to improve lives

You have the power to improve the lives of men, women and children struggling with the hardships of critical illness. This is a daily battle - they cannot fight without you.

Please make a gift today to ensure our sick neighbors do not have to face their illness alone or on an empty stomach.

The impact of your support is best expressed with Claire's words:

"You have literally saved me and my child ... Not only did we have food on the table, but having so many wonderful people helping us three times a week brightened our days. Though I’ll always live under the shadow of my disease, my health is much better now.”

This year is ending, but our commitment to those in need is not. Your gift today is needed to buy groceries, prepare more meals and make deliveries to the homes of clients just like Claire.

Thank you for helping us be there for our clients when they need us the most.

Sincerely,

Craig Shniderman
Executive Director

P.S. A small act of generosity can have a big impact – each gift of $100 provides 4 days of meals for someone in need.

Engaging Youth through Service Learning Program

Half of the 12,000 volunteers who join us annually are under the age of 25. Last school year, more than 1,000 of our youth volunteers participated in our Service Learning Program. Through this program, we engage students in traditional community service and highlight educational activities. Some students even receive on-the-job training to prepare for life after school.

Food & Friends engages thousands
of youth every year through its
Service Learning Program

This year, we will continue to enhance our Service Learning Program with help from Youth Service America (YSA). YSA’s mission is to improve communities by increasing the number and diversity of young people serving in substantive roles. Food & Friends was chosen as a Lead Sodexo Organizer, meaning we will recruit and assist at least 10 community partners in growing their volunteer and service learning programs. The kick-off for recruitment started in October at the Youth Service Institute conference in Houston, Texas.

As part of our partnership with Sodexo, I had the opportunity to attend this three-day event designed to introduce the latest and most effective strategies for quality youth engagement. My primary objective for attending was to share ideas and learn from other people working in this field. I was honored to share Food & Friends’ successes in recruiting charter schools, and how we use surveys to track progress in our afterschool students. New contacts taught me to focus school recruitment around a day like Global Youth Service Day, and a few organizations shared useful lesson plans designed to prepare classes before volunteering.

We're participating in GYSD this year!
Check out our opportunities for youth that week!

Now, back at Food & Friends, we are discussing ways to incorporate some of these new ideas into our program. We love working with our youth volunteers and want to ensure they are part of a top quality program. Based on the growth we’ve experienced in recent years, we know Service Learning will continue to grow and serve more local high school students. This unique experience provides a glimpse into community service and exposes youth to valuable lessons that are not taught in a classroom.

For more information regarding Service Learning, please contact me at agaudette@foodandfriends.org or at (202) 269-6832.

Angela Gaudette is the Service Learning Coordinator at Food & Friends. She has been a member of our team for over three years. Prior to Food & Friends, she worked in Los Angeles as the Youth Resource Coordinator at an afterschool program. Among Angela’s favorite things are working with students, cooking, gardening and her recent Ironman Wisconsin finish.

Donna’s continued care, and that of all our clients, is in your hands

Every day, nutritious, specialized and delicious meals leave our facility headed for the homes of our most vulnerable neighbors and their families. Last week we shared Donna's story with you. Just like Donna, each client has a personal story and struggle. But, they all have one thing in common; they need you.

Our red delivery bags carry more than just food. They bring hope, compassion, strength and a better quality of life. They represent an entire community of caring individuals looking out for children and adults at the most difficult time in their lives. You have served as a dedicated member of this community and with a gift today you can continue to make a difference.

We have made a promise to our clients – as long as they need us, Food & Friends will be there with a smile, a word of encouragement and a nutritious meal.

Together, we can fulfill this promise.

Best,

Craig Shniderman
Executive Director

P.S. Please act now. Your gift will be immediately put to work. As 2012 comes to an end, our commitment is stronger than ever. Donna’s continued care, and that of all our clients, is in your hands. If not you, then who?

WATCH: If Not YOU, Then WHO?

"When I was first diagnosed with HIV I felt very much alone, but I don't feel alone anymore; I feel like someone cares."

Each time a delivery from Food & Friends arrives at Donna’s door, it is a reminder she is not alone. This is our promise to Donna and all the clients who rely on our service. Listen as Donna shares what this promise means to her.



The meals you make possible provide the critical nourishment necessary so that Donna, and others like her, can continue their fight in the battle against life-challenging illnesses.

Your gift of $25 will provide breakfast, lunch and dinner for Donna; with a gift of $150 you can feed Donna for an entire week.

“They are not just supporting me with a meal, but they are actually supporting me with my daily living, and it is a blessing.”

As 2012 comes to an end, our commitment is stronger than ever. Donna’s continued care, and that of all our clients, is in your hands. Please make a gift today.

Look what you made possible!

Through your support of our Slice of Life pie sale and participation in Thanksgiving, you helped provide thousands of meals to children and adults facing life-challenging illnesses. We asked you to give . . . AND YOU DID! Thank you!

One life touched by your support is Deborah's. Deborah suffers from lymphoma and can barely muster the energy to get out of bed, much less go grocery shopping and prepare her own meals. You give Deborah the support she needs to fight and her words express the tremendous impact of your support:

"For those of us who have cancer and getting treatment who don’t have the support of somebody living with us, this program saves our lives."

Thanks to you, there are many like Deborah whose hopes are restored because you made a priceless investment in changing lives. Thank you for your kindness and generosity.

From Our Kitchen to Yours: Homemade Black Bean Soup

Serves 12

 

2 Spanish onions, finely chopped

1 head garlic, finely chopped

2 bay leaves

1/2 cup Olive oil

1 tablespoon Caribbean Jerk Seasoning

1 tablespoon Cumin, ground

1 tablespoon red wine vinegar

1/4 cup fresh lime juice

1 tablespoon sugar

1 teaspoon Caribbean hot sauce

6 5/8 pounds Black beans, canned

1 quart low-sodium chicken broth

Water, if necessary

1 cup Sour cream

1/4 cup fresh chives, snipped

Salt, to taste

Saute onions, garlic and bay leaves in olive oil in uncovered soup pot for 5 minutes.

Add Caribbean Jerk Seasoning and cumin; saute for 1 minute.

Add remaining ingredients.

Cover and simmer for 20 minutes.

If soup is too thick, add water and simmer 5 more minutes. Adjust seasoning.

Ladle into soup bowls and garnish with a tablespoon of sour cream and fresh chives. 

I Remember...and I Look Forward

I'd like to take a moment today to honor the memory of the many thousands of partners/husbands/wives, brothers/sisters, fathers/mothers, friends and colleagues that have perished from AIDS and to remember those who cared for them. As I reflect on this horrific disease, the opening song from "RENT", Season's Of Love, comes to mind...

George (right) and his friend Brad
who passed away from AIDS.

Five hundred twenty-five thousand six hundred minutes,
Five hundred twenty-five thousand moments so dear.
Five hundred twenty-five thousand six hundred minutes...

...How do you measure the life
Of a woman or a man?
In truths that she learned,
Or in times that he cried.
In bridges he burned,
Or the way that she died.
It's time now to sing out,
Tho' the story never ends
Let's celebrate...Remember a year in the life of friends

I recall a time when a diagnosis was a certain death sentence - when an individual diagnosed with AIDS wouldn't see another five hundred twenty-five thousand, six hundred minutes.  I recall public concern over how the virus was transmitted and the stigma attached to the words "GRID", "AID", "AIDS", leaving those afflicted to feel like outcasts, often turned away by family and friends and often left jobless and homeless.  I recall visiting friends in the hospital, required to wear face masks and paper gowns...I remember...and I look forward.

For me, hundreds of thousands of minutes have passed since the disease was first identified to the general public in 1982.  And as I try to forget the pain and suffering of my dear friends, I see minutes of hope and promise where there once were none.  Minutes of pain and loneliness - turned to minutes of hope with the advent of AZT and then DDI, then to the triumphs of protease inhibitors that prolonged life, and now the discovery and combination of entry inhibitors and integrase inhibitors or "ARTs " (anti-retroviral therapies) - that have made HIV/AIDS more manageable and no longer an automatic death sentence.

I've had the honor to know many of those who have passed before us as a result of this terrible illness, and I know that each one of those people would be proud of the continued work that we do here at Food & Friends.

You may not recall the first CDC announcement in June 1982  - http://www.cdc.gov/mmwr/preview/mmwrhtml/00001114.htm - but, as supporters of Food & Friends, you truly provide the love and support that so many have cherished along this journey...in response to a terrible illness that continues to afflict so many.

How have you been affected by HIV/AIDS? What does World AIDS Day mean to you? Share your story with us by commenting on this blog or by posting on our Facebook wall.

Photo courtesy of
David Kelly Crow
davidkellycrow.com

George A. Bednar, CPA, Deputy Executive Director, Finance & Administration

As Deputy Executive Director, George has oversight of the organization’s finance, human resources and facilities management activities. George holds a BA in accounting from Washington and Jefferson College and is a Certified Public Accountant.  He lives in Washington, DC, with his partner, Chip Wheeler.

Congratulations Cooking Matters Class Graduates!

After four cooking and nutrition classes, one grocery store tour on Election Day, lots of new recipes and food tasting, graduation class was here! What does Cooking Matters for Adults graduation class look like? Lots of healthy snacks, “BINGO” yelling, laughs, and smiles from the success of being awarded a graduation certificate. Participants put their knowledge from the past five classes to the test during nutrition BINGO where they had to identify which foods belonged in each food group. Eager to win kitchen utensils for prizes, BINGO was competitive with some playing with four BINGO cards!

Ten people graduated from the fall series of
Cooking Matters Cooking Class

During the game, everyone enjoyed well-balanced snacks of fresh fruit with yogurt dip, vegetables and pita chips with homemade hummus, and tuna and white bean cucumber boats. Participants enjoyed the array of snacks, especially the hummus. “This hummus is so good. I can’t get enough of it! It’s better than what you buy in the store” exclaimed Mykia as she refilled her plate with more.

After all the prizes had been won, Participants went around the room stating what they learned “I learned how to cut a chicken and use different parts for different meals like broth, I never knew how to do that before” one participant shared. Videra told us “I learned to substitute different foods in recipes. After our first class, I actually went online to find some other recipes where I could substitute to make them healthier. I know I need to change my diet”.

Participants received their graduation certificates and reusable grocery bags filled with a thermometer, plastic cutting mat, measuring spoons and cups, and the Cooking Matters for Adults book. Everyone was excited to have more recipes to try at home in addition to what we’ve made together this fall. In providing participants with the knowledge, skills, and utensils they need to continue food safety practices and cooking skills, I know they will continue to implement them at home and hopefully share their experience with other family and friends. It has been so rewarding to work with a group who was committed to learning and improving their dietary practices and cooking styles. I couldn’t be more proud of my first graduating cooking class!

Brittany Lawrance RD, CNSC, LDN, Community Dietitian

Brittany is a registered dietitian and has been with Food & Friends since October 2012. Her previous experience was working as a clinical dietitian on the pediatric hematology and oncology unit at Children’s National Medical Center. Brittany completed her dietetic internship in Baltimore, Maryland through Sodexo-Mid Atlantic and is a graduate of Bluffton University in Ohio. She enjoys traveling, playing tennis and softball, making crafts, and has a new found love for leading cooking class. Learn more about Food & Friends' nutrition services.

Your generosity brightened the holiday for thousands of our neighbors.

Staff member, Jane Yamaykin, was answering the phones this morning (Thanksgiving Day) and had a moving conversation with one of our clients.

From Jane:

A client called and left a message saying he had not received his usual produce and frozen meals with his delivery yesterday. I forwarded the message to Client Services who said they would follow up. A few hours later, the client called again and reached me directly. I promised that Client Services would be following up with him, but he said he was calling for another reason.

He told me that he knew he'd be getting a delivery today but did not know what to expect. I explained he would be receiving a full Thanksgiving meal, and he seemed completely relieved.

As it turns out, he had called out of worry that in not having received his produce, he would be unable to prepare a Thanksgiving meal for his children who will be coming to visit tonight. 

His children do not know he is sick, and he desperately wanted to have a meal ready for them but doesn't have the ability to leave his home.

To the hundreds of volunteers who shared their Thanksgiving with us, thank you, thank you. Your generosity brightened the holiday for thousands of our neighbors. 

Happy Thanksgiving!

You Can Put the "Giving" Back in Thanksgiving

Thanksgiving is a time to reunite with loved ones, feast on delicious food, and contemplate the things for which we are grateful. However, for thousands in our community, Thanksgiving takes on a larger meaning. For those battling a life-challenging illness, Thanksgiving is about living to celebrate another holiday and putting aside their cares for just one day.

By making a gift today, you can make Thanksgiving extra special for our clients and make it possible for Food & Friends to prepare and deliver 3,500 complete holiday dinners.

With over 74% of our clients living in poverty, many do not have enough money to purchase food on a day-to-day basis, let alone for Thanksgiving. Please help make sure no client spends the holiday hungry by sending a gift today.

Life-challenging illnesses like HIV/AIDS, breast cancer, or prostate cancer are relentless everyday struggles. These struggles won’t stop for clients just because it is Thanksgiving, but on this special day of thanks, knowing they will receive a full Thanksgiving meal to share with their loved ones - made possible because of your gift - can make a very big difference.

Help Us Sell 1,500 Pies Today!

LAST CALL FOR PIE | SALES CLOSE AT MIDNIGHT

With every pie purchase for yourself, a friend or a Food & Friends client, you are making a direct impact on the lives of your neighbors in need. In this LAST DAY of the sale, we need you to help us sell 1,500 more pies - that's 4,500 meals.

BUY YOUR THANKSGIVING PIES

BUY A PIE FOR A FOOD & FRIENDS CLIENT

MAKE A DONATION

Pre-purchased pies will be available for pick-up at the location you choose on Tuesday, November 20th from 11:00am to 8:00pm.

Food & Friends To Prepare And Deliver 3,500 Thanksgiving Meals

9,800 Pounds of Turkey and 1,660 Pies on the Menu for DC-Area Residents Living with HIV/AIDS, Cancer and Other Life-Challenging Illnesses Media Contact Chris Copley Cell: (706) 614-6383 Email: ccopley@foodandfriends.org Washington, DC– For millions of people throughout the country, Thanksgiving is a time for generous servings of stuffing, second helpings of mashed potatoes and a thick slice of pumpkin pie. But for thousands of people in the DC Metro region, Thanksgiving is about more than a big meal. It’s about living to see another holiday and taking a short break from the daily struggle of living with HIV/AIDS, cancer and other debilitating diseases. This Thanksgiving, Food & Friends’ staff and hundreds of volunteers will prepare and deliver 3,500 complete holiday dinners to sick adults and children in the DC region. Each Thanksgiving delivery is designed to feed at least four people, giving clients a chance to host their loved ones. As part of the 3,500 meals, Food & Friends will also deliver turkeys and sides to 60 children and their families served by Health Services for Children with Special Needs Inc. (HSCSN). HSCSN provides innovative care to the pediatric Supplemental Security Income (SSI) and SSI-eligible populations of Washington, DC through a management network that coordinates health, social and education services for children and young adults living with disabilities and chronic illness. “Our clients, as well as the children and young adults served by HSCSN, have chronic and complex medical issues which make it very difficult for them and their caretakers to cook regular meals, never mind a full Thanksgiving dinner,” says Craig Shniderman, Executive Director of Food & Friends. “These children and families must deal with serious issues every day, but we can make Thanksgiving a much better holiday. Setting some extra places at the table is our Thanksgiving tradition.” Food & Friends depends on the support of the entire community to make Thanksgiving a reality for its clients and this year, Food & Friends is proud to recognize Walmart as the Presenting Sponsor of Thanksgiving festivities. Additional support is provided byKaiser Permanente of the Mid-Atlantic States, Macy’s Foundation, General Motors, Honest Tea and Zipcar. “The reality is that even during the holidays, some of our neighbors are unable to celebrate in the most basic and necessary way – with a warm meal for their families,” said Alex Barron, Regional Manager at Walmart. “We at Walmart know that every parent, child and family deserves a nutritious meal and this Thanksgiving, we are proud to be part of Food & Friends’ long lasting commitment to deliver meals to local community members living with HIV/AIDS, cancer and other diseases.” Food & Friends begins preparing well in advance of Thanksgiving Day. Throughout the entire month of November thousands of pounds of food are purchased and prepped for the holiday. With the help of volunteers, more than 9,800 pounds of turkey, 1,050 pounds of roasted potatoes and 780 pounds of green beans will be prepared. Thanksgiving at Food & Friends is made possible thanks to the generous support of Walmart, Kaiser Permanente of the Mid-Atlantic States and Macy’s Foundation. In-kind support is provided by General Motors, Honest Tea and Zipcar.             ABOUT FOOD & FRIENDS Food & Friends is a Washington, DC, based nonprofit organization that provides home-delivered, specialized meals and life-sustaining nutrition to people living with HIV/AIDS, cancer and other life-challenging illnesses.  Food & Friends’ services are free-of-charge to recipients, who qualify solely based on their health status and nutritional needs.  Monday through Saturday, including holidays, staff and volunteers deliver to more than 5,300 square miles -- including the District of Columbia, seven counties in Maryland, and seven counties and six independent cities in Virginia.  For more information,please visit http://www.foodandfriends.orgor follow us on Twitter at @foodandfriends ABOUT WALMART Wal-Mart Stores, Inc. (NYSE: WMT) helps people around the world save money and live better – anytime and anywhere – in retail stores, online, and through their mobile devices.  Each week, more than 200 million customers and members visit our 10,300 stores under 69 banners in 27 countries and e-commerce websites in 10 countries. With fiscal year 2012 sales of approximately $444 billion, Walmart employs more than 2 million associates worldwide. Walmart continues to be a leader in sustainability, corporate philanthropy and employment opportunity. Additional information about Walmart can be found by visiting http://corporate.walmart.com, on Facebook at http://facebook.com/walmart and on Twitter at http://twitter.com/walmartnewsroom. Online merchandise sales are available at http://www.walmart.com and http://www.samsclub.com.

The True Value of Pie

To most of us, the word “pie” conjures up images of family gatherings, crisp weather and the biggest shopping weekend of the year. But for Terry Strand, pie took on a new meaning when she was diagnosed with breast cancer in January.

“You never know when life is going to throw you a curve,” says Terry. “After I was diagnosed with breast cancer, I needed to have meals that would nurture me physically, spiritually and mentally. Food & Friends was there.”

For years, Terry has been a contributor to Food & Friends and an active Slice of Life pie seller through her workplace, Green Acres School, and her church, Christ Congregational Church. To her, Food & Friends and Slice of Life are about more than ensuring clients end their holiday meal with a sweet dessert; it is a connection to the community and the responsibility that each one of us has to support one another in times of need.

“Food & Friends isn’t about giving people charity, it is about providing the sustenance of life. Whether it is a warm voice on the telephone or the actual meal itself, it comes down to social responsibility. People need to take care of one another.”

Although Terry has been selflessly supporting Food & Friends, she feels a new sense of commitment to the thousands of children and adults facing illness. “Food & Friends provided me with a sense of relief. I didn’t have to think about how I was going to cook my next meal. It was taken care of and I was taken care of. I am not sure how I can give back for that peace of mind."

You can join Terry in supporting Food & Friends through the sweetest donation you will make all year.

Baguette Republic is Proud to Offer You Our Pies

When Food & Friends came to Baguette Republic looking for a new partner to bake 7,600 gourmet pies for their Slice of Life pie sale, I thought wow that's a lot of pies. When I heard that with every pie purchased, a sick client will receive healthy meals and groceries to assist in their fight against HIV/AIDS or cancer, I knew this would be an opportunity for me to make a meaningful difference in the lives of thousands.

Baguette Republic President Dahmane Benarbane
with a Food & Friends Staffer Promoting Pie Sales.

At Baguette Republic we are no strangers to supporting local charities. When I baked alongside Mark Furstenberg at Marvelous Market, giving back to the community was at the heart of our philosophy. When I started Baguette Republic in 2006, I remained committed to the belief that being a good neighbor is always the right thing to do.

We are proud of the breads and pastries we produce daily. We believe in following the time-honored traditional artisanal methods in order to produce the finest pies and baked goods, and we are honored to share them not only with you, but also with the clients of Food & Friends.

Please join us in our efforts to support Food & Friends by buying a pie for yourself or a Food & Friends client this year. We know you'll love our pies and we are excited to be a part of your Thanksgiving tradition.

Have a Happy and Healthy Thanksgiving!

Dahmane Benarbane
Head Baker & President
Baguette Republic
Sterling, Virginia

Thanks to You, Debra Can Host a Full Holiday Dinner for her Family

With Food & Friends' help, Debra will host a full
Thanksgiving meal for her friends and family

When Debra was diagnosed with sciatica, a disability causing extreme pain and numbness in the legs, she worried about how she would care for her two teenagers. Living in a three story house, buying and cooking meals was extremely challenging.

“I couldn't be on my feet for long so standing up in the kitchen and preparing food was excruciatingly painful,” says Debra. “Sometimes, the pain was so bad that I had to crawl up three flights of stairs.”

An independent single mom, Debra never dreamed she would need assistance cooking meals for her family. But when that time came, Food & Friends was there to help by delivering healthy meals almost every day for Debra and her children.

“Anyone with a teenager knows that they are ravenous! Food & Friends delivered enough food for all three of us,” expresses Debra. “When I first got on service, I did not believe it would be this nice – the prepared meals are varied, nutritious and delicious!”

Deliveries on Thanksgiving Day are no different – just bigger! Every year, volunteers arrive at Debra’s doorstep with a Thanksgiving meal for four. Packed with a full turkey, cornbread stuffing, green beans, pie and more, this meal is not just about having something to eat, it allows Debra to still host Thanksgiving dinner and share that day with her family.

“It’s one of the few times a year that I can get my whole family together around a table and I don’t have to suffer through it. It is very heartwarming to the point of tears . . . You add immensely to a person’s life when you bring the gift of food,” says Debra. “The food gives people hope and keeps them alive. You’re bringing families together and are fostering a sense of community.”
Debra wishes she could do more to show her gratitude to the volunteers who have selflessly made time in their holiday to help her and her children fill their stomachs.

“Were I in a better economic situation, I would tip the volunteers! It’s a sacrifice without value.”

Perfect Portioning for the Season of Overeating

The season of overeating is upon us. It is common for even the healthiest eater to get derailed during the holidays. But, this Thanksgiving can be different; use a smaller plate, watch portion sizes and eat a small breakfast to avoid overindulgence at the main meal.

The USDA’s MyPlate is the perfect model for helping you from overindulging this year. Keep this visual in mind when plating your dinner to ensure proper portions and a balanced meal. Ultimately, you want half your plate filled with fruits and vegetables and the other half reserved for lean proteins and whole grains. Here are some other tips to keep you on track:

FRUITS Consider seasonal fruits and vegetables when planning your holiday meal. For a sweet start, dish up roasted pears with brie. Cut back on sugar in some dishes by adding apples, applesauce or raisins.

VEGETABLES Sauté asparagus, squash or zucchini in olive oil for a perfect side dish. Fill up on vegetables by enjoying a side salad before digging in to the turkey and stuffing.

GRAINS Enjoy grains in small portions. Skip the marshmallows on your yams and limit gravy and butter in your potatoes. Flavor your potatoes with garlic and herbs. Add fresh vegetables like spinach or kale to your homemade stuffing. And, bake the stuffing in a dish rather than in the turkey where it absorbs fat as it bakes.

PROTEIN Select white meat and limit the serving to 3-4 ounces. Roasting or smoking is the healthiest way to prepare turkey; if that’s not an option, you can always skip the skin. Don’t eat meat? Enjoy bean, tofu or lentil rice loaf to nourish your body with the protein it needs.

DAIRY Top your small slice of pie (which you purchased from Food & Friends!) with low-fat vanilla yogurt instead of ice cream or whipped cream.

From Our Kitchen to Yours: Cornbread Stuffing with Sundried Cherries and Apples

If you are in charge of preparing Thanksgiving dinner for a large number of people, you are not alone. We will deliver 3,500 complete Thanksgiving dinners so we know how to make a lot of meals that are not only healthy but delicious. Before you finish your holiday shopping, check out this recipe that allows you to feed more people with fewer ingredients and less preparation time.

Cornbread Stuffing with Sundried Cherries & Apples

Serves 12

Ingredients:

1 – 12 oz. Package Cornbread Stuffing Mix (no seasoning)

½ Stick Butter

½ cup Chopped Onion

½ cup Fine Dice Celery

½ cup Fine Dice Carrot

1 tbls. Chopped Fresh Sage

½ cup Sundried Cherries

½ cup Dried Apples (diced)

4 cups Low-Sodium Chicken Broth

Preparation:

Preheat oven to 350 degrees.

Empty contents of cornbread stuffing mix into a large bowl.  Add cherries, apples, and sage.  Mix together and set aside.

Heat a 2-quart stock pot to medium heat. Add butter, onions, celery and carrots. Sauté for 5 minutes or until vegetables are tender. Add chicken broth and bring to a boil.

Add the stock and vegetables to the stuffing mix and dried fruit.  Mix well.

Place mixture into a greased pan, cover with parchment paper and then cover with aluminum foil.  

Bake at 350˚ for 30 minutes. Remove the foil and paper and cook uncovered for 10 minutes, or until golden brown.

You Couldn’t Be Stopped by a Hurricane

Food & Friends has weathered many storms over 24 years. Blizzards, hurricanes, we’ve seen it all. This week we continued the proud tradition of caring for our clients despite dramatically challenging conditions.

On Monday, we delivered more than 6,000 complete meals, double the usual delivery, covering more than 5,300 square miles of Greater Washington.

I would like to thank our volunteers. More than 100 volunteers responded to our urgent request for delivery drivers. These great people especially are the heart of Food & Friends. Time and time again, we say, “We couldn't do this without our volunteers.” Absolute proof of this was demonstrated this week as volunteers, experienced and brand new, set aside personal considerations to care for their neighbors. That is quite a message of compassion.

On Sunday evening, we activated an emergency plan designed in advance of the storm to ensure that both Monday and Tuesday’s food was delivered by 2:30pm on Monday. Whatever our usual work, everyone became a member of the kitchen or delivery team. Consequently, we were able to keep volunteers and staff at home on Tuesday with no loss of service to our clients. I might add that we were also prepared to deal with an extended power loss had this occurred.

Today, we've returned to normal operations and will provide more than 3,000 meals to our clients. Just another day at the office.

But here’s the thing. This isn't the last bad weather that we’ll see this year or in early 2013. We’ll need you again during extreme weather as well as every day. I know that you’ll be there and I thank you in advance for answering our call.

With sincere appreciation,

Craig Shniderman
Executive Director

Craig Shniderman has led Food & Friends as the Executive Director since April 1995. He is a native of the Washington area and has lived and worked in Greater Washington for almost his entire career.

Hurricane Sandy Won't Stop Us!

THANK YOU TO ALL OF THE VOLUNTEERS AND STAFF THAT RESPONDED TO OUR URGENT CALL FOR LAST-MINUTE VOLUNTEERS.

WE COULD NOT DO THIS WITHOUT YOU!

URGENT Need for Delivery Drivers by 10:30am Today

We have an URGENT NEED for delivery drivers today so that we may deliver meals in Maryland, Virginia and the District.

If you have a car and are willing to help, please call Don Pitz at (202) 841-5347. We need help beginning at 10:30am and need to have all meals out the door by 12noon.

Keeping our promise and delivering meals rain or shine.

As thousands are making arrangements and preparing for Hurricane Sandy, we are ramping up our efforts to ensure that our clients are taken care of through the storm. Today, we need to deliver more than 6,000 meals to our neighbors in need. For them, this storm is more challenging than for the rest of us.

Everyday you make it possible for us to fulfill a promise to thousands in the region; that we are here for them. Today is no different and we need your help to keep that promise.

Twitter
@foodandfriends.org | #sandywontstopus

Cooking Class Introduces New Skills and New Food

Making the most of our meals is what the past two cooking classes have been about. Tips included planning meals ahead of time, creating a specific grocery list, using the same food item for several meals and label reading. This time label reading focused on comparing unit prices to determine the most affordable food cost when purchasing fresh, frozen and canned groceries.

Cooking class participants tried jicama for the first time.

In keeping meals affordable, participants learned how to cut a whole chicken to use the meat for individual chicken pot pies and the bones combined with leftover fresh vegetable scraps to make chicken broth, which was later used to make barley lentil soup. One participant commented, “The chicken pot pie was so good with sweet potatoes in it…I ate all of it!” Sweet potatoes were a key ingredient in another recipe –homemade Cajun sweet potato fries.

In addition to learning something new at each cooking class, our motto is for participants to try something new, whether it’s a recipe, cooking method or new food. This week’s new food was jicama, a root vegetable native to Mexico, Central and South America.

This was the first time I had ever tried jicama as well!

While jicama can be steamed, baked, boiled or fried, we decided to create citrus spiked jicama and carrot slaw, keeping the vegetable’s crunchy texture and adding a sweet, fruity taste. Participants enjoyed trying this new food. As a class we brainstormed how to incorporate this food into different recipes. Although jicama is on the pricier end for a vegetable, when money is saved through meal planning and budgeting, it can be used to purchase a few new and expensive ingredients.

Participants will learn more on how to make the most efficient use of their time and money at the grocery store during next week’s grocery store tour at the Giant in Columbia Heights.

Brittany Lawrance RD, LDN, Community Dietitian

Brittany is a registered dietitian and has been with Food & Friends since October 2012. Her previous experience was working as a clinical dietitian on the pediatric hematology and oncology unit at Children’s National Medical Center. Brittany completed her dietetic internship in Baltimore, Maryland through Sodexo-Mid Atlantic and is a graduate of Bluffton University in Ohio. She enjoys traveling, playing tennis and softball, making crafts, and has a new found love for leading cooking class. Learn more about Food & Friends' nutrition services.

Do Good. Feel Good. Buy Pies!

Halloween candy in the front of every grocery store. Weekend pumpkin patch or apple picking outings. Red, yellow, and orange leaves falling from trees on the Mall. In the blink of an eye, DC transitioned from summer to fall while our busy schedules kept their pace. Soon, we will be celebrating Thanksgiving with friends and family.

Instead of making a last minute stop at the store for hostess gifts, Food & Friends would like to invite you to buy one of our delicious pies to share at your holiday meal.

Through November 15th, Food & Friends is peddling pies to help out our neighbors in DC as part of our sixth annual Slice of Life fundraiser. Your purchase will help to deliver nutritious meals to people suffering from HIV/AIDS, cancer or other serious illnesses.

Visit www.foodandfriends.org/pie to find a directory of pie sellers, sign up to help sell pies or purchase online. Pre-purchased pies can be picked up on Tuesday, November 20th at Food & Friends or 28 convenient CVS/pharmacy locations through the region. We are offering four delicious flavors: Spiced Pumpkin Pie, Homemade Apple Pie, Nutty Pecan Pie, and US Airways Almond Amaretto Brownie.

Give a pie as a gift or have a slice after a busy day at work. Your contributions will go a long way in our efforts to feed DC metro residents. And remember: calories don’t count if it’s for charity.

Why We Sell Pies: Ode to Jack Hart

Since the late 90's, the staff at Cleary Gottlieb Steen & Hamilton LLP have been supporting Food & Friends in memory of their friend and colleague Jack Hart. They began by collecting money and pies for Thanksgiving and now serve as one of our Slice of Life Pie Sales Teams - Cleary DC for Jack Hart. A friend wrote an Ode to Jack Hart as a way to remember a man who touched the lives of so many and to share why she and the firm began supporting Food & Friends.

Ode to Jack Hart
By a former co-worker and friend

To Jack Hart, working as a paralegal at Cleary and living in DC were literally a dream come true. He visited our Nation's Capitol on a family vacation when he was a small boy and exclaimed to his family that he would live in DC one day. And, they all knew he would. He adored DC and, even when he was his sickest, never ever wanted to live any other place. In fact, he flat out refused to move back to Wilmington, NC when he was so seriously ill frequently stating "DC is my home and the place I want to be." Jack lived in Petworth in a historic co-op complex near Rock Creek Cemetery – the cemetery that ultimately became his final resting place.

In a word, Jack was a very special person. He was a true Southern gentleman, an amazing storyteller, kind, very genteel, very proud (especially to be part of the Cleary team) and possessing a remarkable wit. He had the most amazing speaking voice --- it was deep and rich. His words and thoughts were always carefully composed. Jack was a small guy and a very natty dresser. To look at him, one would never have expected such a deep voice to come out of such a little fellow -- its one of the things I miss about him the most. Add in that eastern Carolina accent --- I always said Jack had a "Radio Voice." Jack was eloquent, refined, and thoughtful. As a result of all his travels and life experiences, Jack had a true thirst for knowledge and appreciation for beauty whether it be in the flowers planted in window boxes, worldwide travel, Haitian art or study of Southern literature. But, one of the greatest areas in which Jack excelled was how he made those around him feel – special and appreciated. He knew the names of every clerk at every business he frequented and made it top priority to ask how they and their families were doing. When you were one of Jack’s closest friends, you were part of his family.

This is why his illness hit us so hard --- all his friends from Cleary. When he finally became so ill, Jack could only work sporadically. By that time, his sister and her family had all moved back to North Carolina. We friends were all he had up here in DC. And, he did not want to spend his last days in North Carolina. DC was where you choose to live and, frankly, where he wanted to die.

The last few years were very difficult --- several hospitalizations, much pain and discomfort, many periods of blue moods and depression. Very low, sad times. Already diminutive in size, Jack’s weight plummeted and keeping up his nutrition to fight his illness was a MAJOR undertaking. All of his friends brought him food, cared for him and his home as best we could. But, we had to work to make a living and couldn’t provide ‘round the clock care. (I had left Cleary by that time but the folks still at Cleary reinforced what I knew – that is, Cleary as a firm and as the caring people that make the Firm, were always there in support of Jack.)

It was then that the services of Food & Friends became a true Godsend. They provided complete meals, snacks and nutritional support delivered directly to Jack’s home. (Sometimes directly into his refrigerator.) There were many times Jack lacked the strength to open a can or even make a sandwich. When that happened, he could eat the foods provided by Food & Friends to get the nutrition he so greatly needed. I have long thought that if not for Food & Friends Jack would not have lived as long as he did, as sick as he was.

It’s been 15 years since Jack Hart passed away. And, in all those years, I’ve tried to make Food & Friends a priority for financial contributions for the great work they do and the support they give those in such great need. Jack would be so pleased to know he lives on in the memory of those at Cleary by way of donations to such a wonderful cause.

Watch Food & Friends In Action

We are very excited to share our new video with you. Watch and pass it on!







Thank you to Mercury for the pro-bono production of this video.

A Great Time in Cooking Matters Cooking Class

After spending a long weekend at the Food Nutrition Conference and Expo in Philadelphia, our nutrition team hit the road Tuesday afternoon to get back to DC in time for our second cooking class. I was happy to see new faces in the kitchen, eager to be a part of our class. Returning clients from last week were excited to talk about their experiences of making the turkey chili and cornbread recipes at home in addition to explaining what we learned last week. Kia stated, “We learned about everything in moderation and portion control from MyPlate.” A perfect transition into this week’s recipes – roasted Brussels sprouts, Portobello pizza, quinoa tabbouleh….and chocolate cake!                          

Ricardo (left) topping a Portobello mushroom with
diced tomatoes, feta cheese and fresh herbs.

Although we started off with mixing up the chocolate cake recipe for purposes of timing, we let participants know it was not to be used as an example to start meals off with dessert. We moved from the sweets into our grain and vegetable recipes, with clients demonstrating their improved knife skills in chopping the fresh parsley, mint, tomatoes, scallions, Brussels sprouts and onions. The quinoa tabbouleh got participants’ wheels turning as to how they could modify this recipe at home. Videra and Kia came up with the idea of giving the quinoa recipe a Mexican flare: “This would be great with salsa instead of tomatoes! And you could add black beans and cheese with it!”

Participants created their own pizza by topping the Portobello mushroom with feta and mozzarella cheese, freshly diced tomatoes and desired seasoning. They were very excited to use fresh herbs in the recipe this week. One client even stated “This is so great, I love using fresh herbs. I’m thinking of growing my own in little pots.”

As I walked clients out of the Food & Friends kitchen door, Ricardo turned to me and said, "I had a great time tonight, I always do!” What a rewarding ending to the second class and a warm welcome back home.

Brittany Lawrance RD, LDN, Community Dietitian

Brittany is a registered dietitian and has been with Food & Friends since October 2012. Her previous experience was working as a clinical dietitian on the pediatric hematology and oncology unit at Children’s National Medical Center. Brittany completed her dietetic internship in Baltimore, Maryland through Sodexo-Mid Atlantic and is a graduate of Bluffton University in Ohio. She enjoys traveling, playing tennis and softball, making crafts, and has a new found love for leading cooking class. Learn more about Food & Friends' nutrition services.

Adventures from Our New Community Dietitian

This week was full of new learning adventures for me, including a start to my new community dietitian role at Food & Friends as well as leading my first ever cooking class! The six week session of the fall 2012 Cooking Matters classes started off with a focus on healthy cooking basics and the USDA's MyPlate. Participants were eager to learn new cooking techniques, try a variety of new foods and learn how to substitute healthy ingredients into recipes.


Cooking Class participants practicing their
vegetable cutting skills.

What was on the menu? A perfect well balanced meal for a rainy fall day…turkey chili with vegetables, confetti pepper cornbread, and northwest apple salad. Our volunteer chef, Carol Levin (who will be leading the cooking demonstrations for each of the 6 weeks) started this session off with a bang…the bang of knives hitting a cutting board and a rolling pin crushing roasted, bagged walnuts. Both are an example of some of the new kitchen techniques participants learned at this week’s Cooking Matters class.

Each participant contributed to the different menu items by practicing their new-found knife skills cutting fresh garlic, apples, carrots and onions. In addition to the delicious aroma of chili filling the kitchen, there was excitement in learning about different ways each recipe could be modified to specific dietary needs or requests. Pauline, a client, learned how to use dried beans in place of the canned beans and other vegetables such as celery in place of the carrots in the turkey chili.

Participants enjoyed the meal they helped to prepare while learning more about food groups included in the meal. Dominique, our nutrition volunteer, reinforced the importance of a well-balanced meal, portion control, and physical activity. The food label was introduced and participants determined which foods are high and low sources of fat, cholesterol and sodium.

As this was my first experience leading Cooking Matters, I didn’t know what to expect. I was thrilled to see such a high interest level from all seven clients in learning more about nutrition and being involved in applying what they were learning to their current dietary habits. I’m excited to see where the next five weeks lead us as we learn more about each individual food group, try new recipes, and learn how to shop on a budget!

Brittany Lawrance RD, LDN, Community Dietitian

Brittany is a registered dietitian and has been with Food & Friends since October 2012. Her previous experience was working as a clinical dietitian on the pediatric hematology and oncology unit at Children’s National Medical Center. Brittany completed her dietetic internship in Baltimore, Maryland through Sodexo-Mid Atlantic and is a graduate of Bluffton University in Ohio. She enjoys traveling, playing tennis and softball, making crafts, and has a new found love for leading cooking class. Learn more about Food & Friends' nutrition services.

A Special Note from a Sister

Recently, we received a donation in memory of a client with a lovely and heartwarming note attached:

“My sister died April 2, 2011 and, prior to her going into Hospice, was at home receiving three daily meals from Food & Friends. I cannot tell you how much this meant to her and especially me – her primary caregiver. It was such an enormous relief not to have to think about food purchasing and preparation during this very difficult time. My family and I will always be so very grateful to Food & Friends for your help and Georgetown University Hospital for telling us about you! The food I would give an “outstanding” mark as it was delicious and I have actually used some of your recipes! My sister was very impressed too. Thank you for being there for us.”

Your support makes stories like these possible. And, you can continue to offer your support by donating to Food & Friends. Thanks to you, this family and families like theirs do not have to fight illness alone.