AIDS 2012 Newsmaker Profile: Nancy Mahon

Food & Friends is a grateful and proud grantee of the MAC AIDS Fund. Their yearly contribution is critical in ensuring that our clients with HIV/AIDS receive much-needed nutrition to assist with wasting syndrome and to prevent secondary illnesses such as heart disease and diabetes. Below is a fantastic profile on Nancy Mahon, Senior Vice President of MAC Cosmetics and Global Executive Director of the MAC AIDS Fund, published by The Black AIDS Institute as part of a series on leaders making news at the 2012 International AIDS Conference.

AIDS 2012 Newsmaker Profile: Nancy Mahon

The Obama Administration released the nation’s first National HIV/AIDS Strategy two years ago this month. At that time, the goal of  “zero new infections” seemed unlikely--especially among some advocates who were in Vienna, Austria for the opening of the 18th International AIDS Conference. Fast forward two years. More than 25,000 researchers, activists, service providers and policy makers are attending the 19^th International AIDS Conference in Washington D.C., and as a result of several groundbreaking advances many attending are optimistic about the likelihood of an AIDS-free generation.

It’s possible to “dramatically decrease the number of new infections,” said Nancy Mahon, senior vice president, MAC Cosmetics and global executive director of the MAC AIDS Fund. Mahon also chairs the Presidential Advisory Council on HIV/AIDS, or PACHA. 

Early Treatment a “Game Changer”

Much of the new focus is around “treatment as prevention”—aggressive antiretroviral treatment for the newly diagnosed HIV-positive.

“This was a game-changer,” said Mahon. “Not only does it treat the individual but dramatically decreases the likelihood that they will transmit the virus.”

“But a critical issue for the U.S. is ‘retention’--people staying in care and staying on medication,” she added. “Almost one out of every two people in the U.S. who start taking medication falls out of care. We must change this.”

Some communities are also doing more with the prevention tools they already have.

In Washington, where HIV’s 3.2 prevalence rate remains the highest in the country--"higher than West Africa and on par with Uganda and some parts of Kenya," reported the Washington Post--female condoms have been gaining traction.

Free female condoms have been distributed for two years to beauty salons, clinics, stores and other locations through a District program funded by the MAC AIDS Fund. A recent study in AIDS and Behavior reported that 23 new HIV infections were prevented the first year—saving $8 million, reports the Washington Post. “The lifetime HIV medical-care cost is $367,134, a figure widely used by AIDS researchers. Averting 23 infections translates to more than $8 million in savings, even after deducting the $414,186 for the overall cost of the female condom program,” the paper reported.
“Brazil and many African nations are well ahead of America in embracing female condoms. The original designs were cumbersome but there are better versions now,” noted Mahon. “This is a great program and it’s been very effective. But we need more tools in the prevention toolbox, especially for low-income women. Hopefully that will be one of the highlights of the conference.”

Retention and Adherence are Key

Blacks represent only 13 percent of the nation’s population but account for 44 percent of all new HIV infections. Black Americans are also much more likely to be “late testers” who learn of their HIV positive serostatus as it rapidly approaches an AIDS diagnosis. This means they have “a smaller window of opportunity to benefit” from life-saving medications, added Mahon.

These are major challenges for Black gay and bisexual men, as well as Black women, the two demographics that have been hardest hit in the domestic epidemic.

Mahon echoes the sentiments of many grassroots service and treatment providers: “We need to drill down by group and determine how we can keep them in care and adherence to their regimen.”

Funding Treatment in a Recession

Another focus at AIDS 2012: How to fund HIV prevention, treatment and research during a global recession. “There are many more challenges to government and private sector donations. Look at what happened to the Global Fund,” said  Mahon.

The Global Fund to Fight AIDS, Tuberculosis and Malaria made a surprise announcement last November that it would cancel $1.5 billion in planned disbursements. The fund is the world's largest multilateral donor to the HIV/AIDS response in the developing world. Fund executives acknowledged that “U.S. and European budget problems” have impacted disbursement.

“It’s ironic that at the time with the greatest promise and scientific advancement, we are seeing a decrease in dollars,” noted Mahon. “There was a 30 percent decrease in private HIV funding last year. President Obama has stepped up HIV funding nationally. But we need a bigger response from private funders and from localities.”

MAC AIDS Fund has” increased its funding commitments” this year, says its director. One hundred percent of the proceeds of MAC’s “VIVA Glam” line's $14 lipsticks are donated to help fight HIV/AIDS. The campaign has raised $224 million for HIV/AIDS-related causes since launching in 1994. 

Rod McCullom has written and produced for ABC News and NBC, and his reporting has appeared in EBONY, The Advocate, The Body and many others. Rod blogs on politics, pop culture and Black gay news at rod20.com.

Will You Be 51?

I am very thankful that I was able to attend the International AIDS Conference today. As Interim Volunteer Services Manager at Food & Friends, I am reminded daily of two basic realities: There are a lot of people out there who deserve our help. And, there are a lot of people out there who want to help those in need. 

Don Pitz, Interim Volunteer Services Manager,
at 2012 AIDS Conference in Washington, DC

At Food & Friends, I was reminded yesterday of those who need our help when I saw our updated client memorial list and knew that another neighbor, another wife, another friend tragically lost their struggle to this horrid disease. I also saw in our client intake email that in one day we added six new people to our service. At AIDS 2012, I heard a nurse from Malawi speak of the prevalence of the infection rate and told us that in her country, there are 3,000 people infected to every one nurse.

At Food & Friends, I was reminded of those who want to help when I got to train a new volunteer before she headed out on her first day delivering meals in her neighborhood. After 7 years at Food & Friends, I’ve trained thousands of volunteers before they head out on this first journey, but seeing the anticipation in their eyes each time is always a new joy to me. I know they can’t wait to make an impact in someone else’s life. At AIDS 2012, I was reminded of this energy and passion when I listened to a talk by an HIV+ woman from Egypt. She’s an activist that organizes other HIV+ women to demand for the end of their discrimination and stigma. Her organization is named “Rosa”, after Civil Rights activist Rosa Parks.

There are a lot of people out there who deserve and need our help. As Volunteer Services Manager, I had the pleasure to work with over 50 volunteers yesterday who were egger to help their neighbors in need. Tomorrow, could you make that 51? 

Don Pitz
Interim Volunteer Services Manager

Learn more about this week’s International AIDS Conference.

Proud to Be Part of the Fight

I have been to numerous conferences being as though my status as a registered dietitian requires that I receive continuing education throughout my career. However, I have never been to a conference of this caliber. The XIX International AIDS conference was spectacular! From the moment I walked in, I realized I was surrounded by people who were passionate about educating as many people as possible about the realities of HIV.

Nutrition Services Manager, Janell Walker,
attends the XIX International AIDS Conference

I attended several sessions, but my favorite session was “Addressing the Psychosocial Support Needs of Transitioning Adolescents Living with HIV Since Childhood: A Global Perspective.” Several speakers discussed the trials adolescents ages 10-19 experience when growing up and trying to figure out who they are in this world. I was intrigued to learn how support services can create an environment that promotes adherence to medications and enhanced self-care because I am currently trying to find a way to assist one of our young clients who is HIV positive, pregnant and homeless. The key is to create an atmosphere that is youth-friendly and focuses on long-term support. Between myself and her case manager, I think we will be able to improve her confidence, attitude and self-efficacy.

In addition to the conference sessions, I was elated to visit the Global Village which featured numerous organizations that work to empower people living with HIV/AIDS. The best aspect about the Global Village is that it was free and open to the community! I was glad to see so many young people involved in the “Condomize” campaign, an initiative to reduce stigma associated with condoms and increase access to education and community mobilization. Lastly, the artwork featured throughout the Global Village was amazing yet moving, as it revealed all the realities of a long struggle.

It was such a privilege to be part of the event and to experience the global push to end AIDS. The goal is an AIDS free generation and after my day at the XIX International AIDS conference, I am humbled and even more driven to continue to provide our services to the community.

Janell M. Walker, RD, LDN
Nutrition Services Manager

Learn more about this week’s International AIDS Conference.

Eyes & Ears Open at International AIDS Conference

As the Executive Chef at Food & Friends, I am very thankful that I was given the opportunity to attend the XIX International AIDS Conference yesterday.

Executive Chef, Mark Locraft, next to World Food Programme
booth in Global Village at the XIX International AIDS Conference.

While at the conference, I participated in the session “Community Matters: Building Support and Capacity for Community-Based Service Delivery.” The session primarily focused on exploring the concept that “community support systems are effective horizontal structures to provide care and support … [engaging] community volunteers … has proven very effective in providing various HIV-related services in low and middle-income countries.”

In addition to the session, it was a privilege to walk through the exhibitions, visit the Global Village and have the opportunity to speak with representatives from NIH, the FDA and the World Food Programme. I truly benefited from this experience both professionally and personally.

Professionally, yesterday I learned ways to become a better chef and how to lead my team of chefs in improving our food program so as to better nourish and strengthen our clients. It was nice to be reminded that for our clients living with HIV/AIDS and other illnesses, the food we provide not only offers physical nourishment, but is extremely important in providing emotional and mental nourishment as well.

Personally, I was inspired by the determination of everyone who is attending the conference. It is encouraging to see, first-hand, the global involvement in fighting AIDS and to be surrounded by a group of people who share a true sense of purposefulness.

Overall, I walked away amazed by how much knowledge and wisdom you can gain when you keep your mind, heart, eyes and ears OPEN. 

Mark Locraft
Executive Chef

Learn more about this week’s International AIDS Conference.

Food & Friends Welcomes International AIDS Conference

Food & Friends warmly welcomes the International AIDS Conference to Washington, DC. This premier event will highlight the combined efforts of research, medical, governmental and community partnerships to address the AIDS epidemic. Food & Friends has been on the front lines providing nutritious meals and nutrition counseling for individuals impacted by the disease for almost 25 years. Throughout our history, we have served over 15 million meals and over 22,000 clients living with not only HIV/AIDS but also cancer and other life-challenging illnesses.

Food & Friends staff will be an active participant and contributor to this conference through not only staff attendance, visits to the Global Village but also by hosting conference delegates on tours of our facility each day of the conference.

We hope that you will join Food & Friends’ staff, volunteers and donors and one of the many events during the upcoming International AIDS Conference from July 22-27. Can't attend any of the events, participate in online conversations regarding the epidemic through  Facebook, Twitter and blog posts.

Below are just a few events:

Return To Lisner with Jeanne White-Ginder, mother of Ryan White
Tuesday, July 24 at 7:00pm
George Washington University, Lisner Auditorum, 730 21st Street NW

Join a panel of experts who will speak about the past, present and future of HIV/AIDS. The forum will also have a keynote presentation by Jeanne White-Ginder, mother of Ryan White, who has been on the front lines of the struggle since almost the beginning. Click here to pre-register!


Screen “Passing the Torch”
Wednesday, July 25 at 7:30pm
House of Sweden, 2900 K St NW

The film portrays five young leaders between the ages of 25–30 who were filmed in Washington DC, Mexico City, Stockholm, Sweden, Durban, South Africa and Phnom Penh, Cambodia. The message of the film is that the future global HIV/AIDS response has to listen to the young generation in order to develop a successful and comprehensive HIV/AIDS response.

The viewing is free, but your RSVP is needed by July 20. Please email Johana Garcia at Johana.garcia@indevelop.se to confirm your attendance.


We Can End AIDS March: Be one of 2,000 Making the Difference!
Tuesday, July 24 (begins at noon)
The March begins at the Wilson Building (1350 Pennsylvania Ave, NW).

Marchers will be comprised of people living with HIV & AIDS, advocates, and allies from across the country and around the world.All branches of the march will unite at a collective rally that will unite the messages urging us toward an AIDS-free world. Here is the link to the March map!

To learn more about the events during AIDS 2012, visit www.aids2012.org.

Cooking With Kids - Dietitian Discovers New Passion

This week marked the beginning of the 6th Cooking Matters Course that I have led in my tenure at Food & Friends. That being said, this was still a first for me- the first time I have led a Cooking Matters class for families!  Having an audience comprised of 8 through 16 year old children brings on a whole new set of challenges- will some of the children have to stand on crates to reach the table, how will I captivate their attention, and which recipes provide enough hands-on activity for these ever busy fingers?  Along with these challenges, however, comes an audience that is sincerely excited to learn, participate and achieve the new trials set before them.

Most of the class, adults and children alike, had never tasted an orange bell pepper or fresh yellow squash before!  However, after Kennedy (10) and Demaya (9) whisked up a tangy lemon dressing, the whole class was eager to taste the Summer Pasta Salad to which these colorful veggies played a starring role.

The kids thoroughly enjoyed crunching up corn flakes to serve as the crispy crust for our baked chicken tenders.  As each child took turns breading their own chicken pieces, I couldn’t contain my excitement that the kids were so thrilled to be making these healthier versions of their favorite foods.  And they couldn’t contain the excitement over what they had accomplished.

“These are even better than the chicken at Red Lobster!” Kendall (8) exclaimed when crunching into the finished product.  He wasn’t the only one impressed by what his own hands had created.  As Tyrek (13) finished mixing together calcium-rich yogurt, honey and Dijon mustard, I encouraged him to taste his dip before he sent it out for others to enjoy.  He took the tiniest little taste off a spoon, before his eyes lit up and he went right over to his mom…

“Mom, Mom!  This tastes like REAL honey mustard, like you get at the restaurants!”  Mom, Patricia, looked just as content that this homemade version is much more nutritious.

By the time the second day of the course rolled around, I had learned something crucial as well.  When teaching a cooking class to children, you will be much more successful if they have a task to undertake for every single moment of that class!  With that priceless bit of knowledge, we got started.  While his brothers, Tyrek and Kendall, were busy mashing avocados, Terrell (16) got to work dicing tomatoes into perfectly uniform pieces to brighten up our guacamole. We were all amazed at this teenager’s patience and determination to show off his ability to safely use a knife in the kitchen.

Meanwhile, Patricia sliced juicy summer peaches, and Kennedy mixed together a crumbly topping for our peach cobbler.  The class remembered that we use whole oats and whole wheat flour to increase the fiber and nutrition in our dish.  A combination of fresh and canned peaches illustrated that fruit is a healthy choice, in all forms. 

Demaya and Aja (13) helped their Aunt prepare a cool mango salsa to pair perfectly with our homemade baked tortilla chips.  Very few members of the class had seen a mango in its whole form before, and were excited to hear this luscious fruit is available in their local grocery stores. 

Blanquet and Sam were also kept busy, preparing the filling for our high fiber vegetable and black bean quesadillas.  The smell of corn, garlic, carrots and zucchini sauteing in the hot pan, tempted the whole group as we finished up final preparations.  Blanquet and Sam then guided the children in making their very own individual quesadillas, using whole wheat tortillas of course!

I will admit that the prospect of cooking with kids was quite intimidating in the beginning.  But, after seeing eyes lit up with awe at the endless possibilities of cooking… I cannot wait to see what new discoveries will be made in the Food & Friends kitchen next week!

Morgan Davis one of Food & Friends’ 4 registered dietitians that provide expert advice and counseling to clients facing life-challenging illnesses. Morgan has been with Food & Friends since October 2010.

Summer Food Safety Tips - Stay Safe in the Hot Weather!

As summer and this hot weather continues, it is important to keep food safety in mind. Warm weather means more opportunities for food borne illnesses to develop. Below are some tips that will keep you safe and healthy this summer:

Drink enough water! In warmer weather, your body needs more fluids. Water is the best choice for staying well hydrated!

Put food in the fridge as soon as you can. Hot days can cause food to become unsafe much more quickly than at other times of the year.

Always marinate or thaw food in the fridge or in the microwave. Do NOT thaw food on the counter, because germs can grow and make you sick.

Keep cold foods cold! If taking food outside, use an insulated cooler and enough ice packs to keep food below 40 °F.

Keep hot foods hot! Push grilled meats to the edge of the grill or in a warm oven to keep hot foods over 140 °F.

Never re-use marinades that were on raw food, unless you boil them first. Germs from raw meats linger in marinades and can infect food that you have already cooked if marinades are re-used.

Make sure any raw meat, poultry, or seafood that you cook on the grill is well done. Use a thermometer to make sure your food is safe!

Put cooked food on clean plates! Never reuse dirty dishes that had raw meats on them without cleaning them well with hot, soapy water.

If you make iced tea or lemonade, it’s safest to use bottled water, filtered water, or to boil tap water. Make sure you follow the same rule for your ice cubes.

Be safe with leftovers. Any food left at room temperature for more than 2 hours should be thrown out. If it is hotter than 90°F, throw food away if it is left out longer than 1 hour.

For more information regarding food safety, check out the USDA’s food safety website: http://www.fsis.usda.gov/Food_Safety_Education/index.asp

From Our Kitchen to Yours: Shrimp and Wheat Berry Salad

On June 26th, Food & Friends’ chefs served up tasty creations alongside the DC region’s 55 most talented chefs during our 22nd Annual Chef’s Best Dinner & Auction presented by the NACDS Foundation. In addition to an exquisite fresh fruit display, Executive Chef Mark Locraft and his team provided tastings of a healthy and delicious dish -- Shrimp and Wheat Berry Salad.

Miss Chef’s Best this year? Loved the dish and want to make it at home? Here's the recipe. Don’t forget to tell us how it tastes!

Shrimp & Wheat Berry Salad

Photo courtesy of bitcheswhobrunch.com

Serves 8 to 10 People

INGREDIENTS

• 4 oz Smoked Shrimp
• 1 lb. Wheat Berries
• 2 Red Grapefruits; section and halve
• 2 Oranges; section and halve
• 2 Avocados; peel, pit, cut into chunks (save for last to prevent browning)
• 4 oz Red Radishes; trim and quarter
• 1/4 cup Red Onion; chopped
• 1/4 cup Fennel; chopped
• 1/4 cup Celery; chopped
• 2 tbsp Parsley; finely chopped
• 2 Bay Leaves
• White Wine Vinaigrette
• 4 tbsp. Fresh Tarragon; minced
• 1 Garlic Clove; minced
• 5 tbsp White Wine Vinegar
• 12 tbsp Extra Virgin Olive Oil
• Salt and Pepper to taste



Food & Friends' chefs provided tastings of a delicious
Wheat Berry Salad to nearly 1,200 people.

 DIRECTIONS

• Cook Wheat Berries and Soak Overnight in Water
• Drain, Place Wheat Berries in Saucepan
• Cover with Fresh Water and 2 Bay Leaves
• Simmer until Soft = Approx. 45 Minutes to 1 Hour
• Mix Vinaigrette (see ingredients above)
• Once Wheat Berries have been Drained and Cooled Completely, Gently Mix with Grapefruit, Orange, Avocado, Radish, Red Onion, Fennel, Celery and Parsley.
• Mix in Vinaigrette and Check Seasoning
• Garnish with Smoked Shrimp

Recipe Credit: Mark Furstenberg, as Presented at the 2012 Healthy Kitchens, Healthy Lives Conference