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.