Washington Post: D.C. nonprofit puts the ‘happy’ in Thanksgiving by feeding ill area residents

Karen Washington hugs Food & Friends volunteer Petie Bonbreast in
Capitol Heights, Md., on Nov. 27, 2014. (Kate Patterson/For The Washington Post)

By Robert Samuels November 27

Karen Washington could only call the delivery a blessing. Two volunteers with the nonprofit organization Food & Friends had knocked on the doors of her Capitol Heights home, carrying a bag packed with a full Thanksgiving dinner that could feed a half-dozen.

Washington thanked them. She hugged them. “Come in, come in!” she invited.

In the kitchen, Washington’s sons were cutting up peppers and chopping celery. They began unpacking the feast bestowed upon them: roasted turkey, sweet potatoes, cornbread stuffing, green beans, dinner rolls, cranberry sauce.

READ MORE OF THE WASHINGTON POST ARTICLE.

(Source: Samuels, Robert (2014, November 27). D.C. nonprofit puts the 'happy' in Thanksgiving by feeding ill area residents. The Washington Post, pp. B, B2).

It's More Than Pie - It's Helping a Mother Support Her Family

Your support of Slice of Life will make a tremendous impact on our clients. Naomi Ryan is one of them.

For Naomi, undergoing treatment for breast cancer meant frequent trips to the hospital. Naomi’s radiation therapy was five times a week, for two hours a day, and left Naomi feeling weak and tired when she got home. Preparing meals was the last thing on her mind.

When good nutrition was becoming increasingly important, Naomi struggled to find the time or energy to prepare meals for herself or for her son.

“Right after surgery, I would come home and be exhausted,” says Naomi. "All I wanted to do was sleep - I didn't have the energy to cook."

Food & Friends is helping Naomi and her family by delivering meals 3 times a week, supplying them with the nutrition Naomi needs to help her stay healthy. Lifting that burden allows Naomi to focus on her treatment and stay healthy. 

Naomi’s 10-year-old son, a Type-1 diabetic, also benefits from Food & Friends services.

“For him it is important to eat, and watch what he eats,” Naomi says. “The things Food & Friends brings are good for him.”

Oranges and apples Food & Friends delivers provide daily nutrition to mother and son at a time when a healthy diet is important in their lives. Before going to school, Naomi’s son loves to eat the eggs and turkey sausage that Food & Friends brings them. He uses the milk to have cereal in the morning too.

"[Before Food & Friends], sometimes there wasn't enough food,” says Naomi. “When Food & Friends comes, we're like 'Thank god we have meals.'"

What is a ghost's favorite pie? | Pie Flavor of the Week

LET'S GO NUTS, IT'S HALLOWEEN!

Nutty Pecan is crazy about Halloween - his clown costume is perfect for today's festivities! He also loves telling his favorite Halloween joke:

Q: What is a ghost's favorite pie?

A: "Boo"berry pie!

But Nutty Pecan knows he's way better than any "boo"berry pie - our Slice of Life pecan pie has a delicious buttery crust overflowing with pecans. This traditional Southern pie has the consistency of a scrumptious torte and tastes even better warm!

Nutty Pecan is just one of the FIVE DELICIOUS FLAVORS that are sure to make you extra thankful this Thanksgiving. Order online and pick up your pie on November 25th at a pick-up site in DC, MD, or VA.

PLACE YOUR ORDER TODAY!

Not local? Buy a pie for a Food & Friends client that will be delivered with their Thanksgiving meal.

Don't wait! Order by November 20th and do something sweet this holiday season that will help thousands of our neighbors in need.

Food Insecurity and the Chronically Ill

Thanksgiving marks the beginning of the holiday season. For many, it can mean overindulgence in heavy plates loaded with turkey, rich stuffing and mashed potatoes. However, for food insecure households in our community, celebrating the holiday festivities is a bit more difficult.

Access to affordable healthy food is a challenge for many DC Metro Region residents. In the District of Columbia, more than 13% of the population faces food insecurity. Along with hunger, lack of access to healthy food contributes to poor health outcomes.

Food insecurity frequently leads to a diet which is void of basic vitamins and minerals but overwhelmingly high in saturated and hydrogenated fats, simple carbohydrates and sodium. Elevated rates of depression, obesity, diabetes, heart disease, high blood pressure, increased risk of infection and malnutrition are all associated with food insecurity.

For those living with a chronic illness, proper nutrition can minimize the side effects of harsh medications and treatment, risk of infection and hospitalizations. Consistent access to good food plays a powerful role in preventing, treating and surviving serious health conditions.

People who are HIV positive are more likely to routinely face food insecurity. Food insecurity within the HIV positive community at the national level impacts an estimated 48-50% of the population. Food & Friends’ consistent provision of well-balanced and nutritionally complete meals is beneficial to clients by improving adherence to antiretroviral therapies and supporting CD4 cell levels, helping to keep HIV clients’ viral loads in better control.

Rates of food insecurity are also much higher for people living with cancer (approximately 56% of the population). Delivering food to these individuals and their families helps them maintain their weight throughout treatment which reduces rates of malnutrition, decreasing overall mortality and disruption to treatment due to infection or hospitalizations.

Chronic illness has profound impacts on the demand for food nutrition services, especially the need for medically-appropriate nutrition. Food & Friends’ clients have unique nutritional needs and challenges that need to be met. With the support of our partners, volunteers, and donors, Food & Friends will continue to connect the community with our most vulnerable neighbors to ensure that they receive the nutrition needed to battle their illness.

Slice of Life Pie Flavor of the Week: Pumpkin

TRADITIONAL | PERFECT MIX OF SPICES | FRESH PUMPKIN FLAVOR

Howdy! Each year our Spiced Pumpkin Ranger hopes to lasso his friend Homemade Apple as they duel to be the most popular pie flavor in town. But every year he falls a little bit short.

This is your chance to help Spiced Pumpkin bring home the prize!

Buy a Slice of Life pumpkin pie, or any of our 5 delicious pie flavors, and you will help provide ONE FULL day of meals to one of our clients. These meals will provide critical nourishment as they struggle with HIV/AIDS, cancer or another debilitating illness.

Spiced Pumpkin is a Thanksgiving staple, and ours has a creamy filling with the perfect mix of spices and fresh pumpkin flavor in a delectable crust! Get yours today!

Here are some other ways that you can support Slice of Life:

BUY A PIE FOR A FOOD & FRIENDS CLIENT
You can ensure that in addition to a FULL Thanksgiving dinner for 4, our clients will also receive an apple and a pumpkin pie with their holiday dinner.

GIFT A PIE
Send a pie as a gift and the recipient will receive an e-card with a redemption code. They can even select the pick-up site that's best for them.

SPREAD THE WORD
Tell your friends to buy their Thanksgiving pies from us! Here are a few Tweets you can post:

• #Thanksgiving is JUST a few weeks away. Buy a #SliceofLifeDC pie & provide a day of meals for @foodandfriends clients www.foodandfriends.org/pie
• Deliver hope 1 pie at a time! Buy your #SliceofLifeDC T-Day pies from @foodandfriends. Sales end 11/20. www.foodandfriends.org/pie

Sales Close Thursday, November 20th so ACT NOW!

WATCH: IT'S PIE TIME!

Our annual Slice of Life pie sale begins today and we want you to be a part of it! Buy your pie from Food & Friends and brighten the holidays for our neighbors facing HIV/AIDS, cancer and other life-challenging illnesses.

When you buy pies from us, not only will you serve a delicious and homemade pie from our local artisan baker, Baguette Republic, but each pie purchased will provide one full day of meals for the people we serve.It’s never too early to start thinking about your Thanksgiving spread.

You can also sign up to be a pie seller and encourage your friends and family to get involved!

Check out our Slice of Life video to see the steps that go in to making our delicious pies.

Malnutrition & Cancer

“Weight loss in cancer patients is due to depletion of both adipose tissue and skeletal muscle mass, while the non-muscle protein compartment is relatively preserved thus distinguishing cachexia from simple starvation”.

-Michael Tisdale, Professor of Cancer Biochemistry, Aston University

What this means is when a person without cancer loses weight intentionally or unintentionally, they lose primarily fat (adipose tissue). Weight loss for a cancer patient is much more detrimental; in addition to losing fat, they also lose muscle. This indiscriminate type of weight loss places cancer patients at great risk for serious infections like pneumonia, which causes a disruption to their treatment plan.

Malnutrition prevalence in cancer patients varies widely from 20% to 80% based on the site of their primary tumor. A weight loss of 10% of a person’s weight pre-cancer increases their risk of all-cause mortality while going through cancer treatment. Notice, there is no mention of whether or not a person’s starting weight was considered within normal limits or healthy; even when someone is obese at the beginning of cancer treatment, our goal should always be to help their weight stay stable throughout treatment.

As dietitians, our primary goal in working with cancer patients is weight stability which in turn reduces disruption to treatment and protects a patient’s performance status. Providing the high quality nutrient dense foods that we do at Food & Friends helps make weight stability an achievable goal for our clients.

Robin Brannon, MS, RD,CSO, Nutrition Services Manager

Robin Brannon is the Nutrition Services Manager at Food & Friends. Previously she spent three years as the Clinical Nutrition Manager at The George Washington University Hospital. She serves as the associate editor for Oncology Nutrition Connection, the peer-reviewed journal of the Oncology Nutrition Dietetic Practice Group. She also serves on the Chesapeake Food Leadership Council, The Dietetics Program Advisory Board at the University of the District of Columbia, and Patient Education Committee Member of the Aplastic Anemia & MDS International Foundation. Robin earned a Masters in Clinical Nutrition from New York University, and a specialty certification in oncology nutrition from the Commission on Dietetic Registration. She received her Bachelor’s in Dietetics from College of the Ozarks.

Malnutrition & HIV/AIDS

Our clients who live with HIV and AIDS have an especially difficult time staying properly nourished because of how the virus impacts their body’s ability to retain and properly metabolize certain nutrients.

Many people with HIV/AIDS are deficient in the following nutrients:

• Vitamin A
• Vitamin D
• Vitamin E
• B6
• B12
• Riboflavin
• Selenium
• Zinc
• Copper

Having prolonged nutrient deficiencies can cause problems with Coronary Artery Disease, Dyslipidemia (this can be high cholesterol, but may also be high triglycerides—high triglycerides when untreated lead to liver failure), insulin resistance (making diabetes more likely) and increase in overall inflammation, which makes heart disease in general more likely.

Malnutrition in HIV/AIDS clients comes in two forms: undernutrition and overnutrition. When a client is overnourished, they will generally be far over their ideal body weight for their height. Overnutrition causes a cascade of hormonal shifts that cause clients to be more susceptible to opportunistic infections.

Undernutrition can be evaluated by reviewing weight history over the past 4-6 months. A weight loss of as little as 5% of a person’s usual body weight makes them more at risk for a drop in their CD4 counts as well as increasing their risk for opportunistic infections.

These are just a few reasons why it is vital to our clients' health and lives that we focus on sending out healthy and balanced meals and provide opportunities for nutrition education.

Robin Brannon, MS, RD,CSO, Nutrition Services Manager

Robin Brannon is the Nutrition Services Manager at Food & Friends. Previously she spent three years as the Clinical Nutrition Manager at The George Washington University Hospital. She serves as the associate editor for Oncology Nutrition Connection, the peer-reviewed journal of the Oncology Nutrition Dietetic Practice Group. She also serves on the Chesapeake Food Leadership Council, The Dietetics Program Advisory Board at the University of the District of Columbia, and Patient Education Committee Member of the Aplastic Anemia & MDS International Foundation. Robin earned a Masters in Clinical Nutrition from New York University, and a specialty certification in oncology nutrition from the Commission on Dietetic Registration. She received her Bachelor’s in Dietetics from College of the Ozarks.

September 15th-19th Marks Malnutrition Awareness Week

This week is Malnutrition Awareness Week.

Malnutrition is more than being "too skinny." Malnutrition can be any type of imbalance in a person’s nutritional intake—this may mean a person has lost weight too quickly or it may mean the food they eat most of has too few nutrients.

The type of malnutrition we see the most of here at Food & Friends is malnutrition in the context of chronic illness.

As dietitians, we assess clients for malnutrition by looking at the following factors:

• Weight loss over time
• Actual energy intake vs. estimated energy requirements
• Body fat: especially looking for body fat loss on bony prominences like temples or the ribcage
• Muscle mass: again looking for muscle loss, this is most easily seen on the upper arm and calf
• Fluid accumulation: when a person is malnourished they will have difficulty keeping body fluids in the correct body compartment, so you will see fluid building in areas of the body it shouldn’t be in such as the ankles

For more information about our nutrition services program or to access healthy recipes, visit our website.

Robin Brannon, MS, RD,CSO, Nutrition Services Manager

Robin Brannon is the Nutrition Services Manager at Food & Friends. Previously she spent three years as the Clinical Nutrition Manager at The George Washington University Hospital. She serves as the associate editor for Oncology Nutrition Connection, the peer-reviewed journal of the Oncology Nutrition Dietetic Practice Group. She also serves on the Chesapeake Food Leadership Council, The Dietetics Program Advisory Board at the University of the District of Columbia, and Patient Education Committee Member of the Aplastic Anemia & MDS International Foundation. Robin earned a Masters in Clinical Nutrition from New York University, and a specialty certification in oncology nutrition from the Commission on Dietetic Registration. She received her Bachelor’s in Dietetics from College of the Ozarks.

Test Your Food Safety Knowledge - Week 2: Cross Contamination

How did you do on last week's National Food Safety Month quiz? Time to test your knowledge about cross contamination. Take the quiz and let us know how you did. Find the answers here.

Test Your Food Safety Knowledge - Week 1: Cleaning & Sanitizing

September is National Food Safety Month and we are celebrating it here at Food & Friends. This year’s theme is "20-Year Anniversary: Top 20 Tips," offering the best tips from the past 20 years! Test your knowledge regarding Cleaning and Sanitizing with this week's quick and fun quiz. You can find the answers here.

Stay in the Know: Your Guide to the Latest Happenings

From restaurant openings to festivals, fundraising galas to food tastings, happy hours to cultural events – the DC Metro Region is an exciting place to live and work. We are lucky to receive support from an online community who works hard to make sure you’re kept up to speed on these latest happenings. If you’re looking for something to do or experience, check out this list of our blogging friends.

All Life is Local

Been There Eaten That

Bitches Who Brunch

Brunch and the City

Capital Cooking

Cloture Club

Cook In Dine Out

DC On Heels

DC Minute

DC This Week

Dining in DC

DMV Dining

Girl Meets Food

Greg’s List DC

Guest of a Guest

Hungry Lobbyist

In a DC Minute

Johnna Knows Good Food

KStreet Kate

Little Black Blog

Luri and Wilma

Mango Tomato

RUNINOut DC

Taste DC

The Aubergine Chef

The List Are You On It

Washington Lobbyist

What Micky Eats

Woman Around Town

Yelp.com

Young & Hungry

Zagat

Top 4 Reasons to Become a Slice of Life Pie Seller

There are thousands of people in our community too sick to shop for and prepare their own meals. You can make a difference in their lives by becoming a Slice of Life Pie Seller.

Each pie you sell will provide one full day of meals to a critically ill child or adult. By giving just a little of your time, you will bring food, health and hope to thousands.

Here are 4 reasons why you should sign up today!

1. MAKE A DIFFERENCE
It might sound cliché, but you CAN make a difference! Your involvement in Slice of Life is crucial to ensuring that the most vulnerable people in our community have the nutrition needed to fight serious illnesses including cancer and HIV/AIDS. Each pie you sell provides one full day of home-delivered meals to a critically ill child or adult.

2. HELP YOUR NEIGHBORS
Because of your generosity we are able to provide nutritious food for over 3,000 Washington, DC Metro Region residents. Your support will impact their lives in very real ways:

"Your food delivery and support have made life easier. I have felt much despair over these illnesses. Your generosity gives me hope to continue on."

3. IT'S FUN & EASY
As a Pie Seller, you’ll receive an online profile for accessing sales, e-cards, selling tips and more! Plus, you can personalize your profile by uploading your own photo!

You can also start a Pie Team with friends, family and colleagues. Nothing’s better than a little friendly competition!

4. PIE-TASTIC PERKS
As if making a difference in the community is not enough, the winning Pie Seller will receive a $250 US Airways gift card!

SIGN UP TO BE A SLICE OF LIFE PIE SELLER

Food & Friends Receives $350,000 Multi-Year Grant From Carefirst

We are proud to announce that Food & Friends was awarded a $350,000, three-year grant from CareFirst BlueCross BlueShield (CareFirst) to provide home-delivered groceries, including fresh produce, non-perishables, frozen soups and entrees to clients in its Groceries-to-Go program. In addition to supporting the Groceries-to-Go program, the funds will be used to leverage matching support from the community.

The grant will support the delivery of 2,069,000 meals and 50,900 bags of produce to 3,400 critically ill clients over a three-year period. A significant part of this grant is to help Food & Friends improve the nutritional composition of its Groceries-to-Go offerings by providing fresh produce, olive oil, fish and whole grains to its clients.

“For those who are ill and often living with limited mobility, it can be nearly impossible to obtain fresh produce and other nutrition staples,” says Craig Shniderman, executive director of Food & Friends. “Our partnership with CareFirst will help us continue to raise the nutritional component of our services, fill the void left by ‘food deserts’, and help clients prevent and treat serious health conditions. We greatly appreciate the sustained interest demonstrated by CareFirst in helping Food & Friends meet the needs of critically ill residents in Greater Washington.”

Since 2006, Food & Friends has received nearly $900,000 in grants from CareFirst to support nutrition programming for critically ill residents in the region.

"In addition to CareFirst's larger mission of increasing access to quality, affordable health care services, CareFirst is committed to supporting programs and initiatives that foster healthy communities," said Maria Tildon, CareFirst's Senior Vice President of Public Policy and Community Affairs." Part of this support includes funding for programs targeting obesity rates and the chronic diseases associated with obesity. Through Groceries-to-Go, Food & Friends is not only going into our communities to meet a basic need, it also is encouraging individuals and families to adopt healthy lifestyles and good eating habits."

CareFirst has long been known to collaborate with the community to advance healthcare effectiveness and quality. An additional purpose of this grant is to provide Groceries-to-Go clients a chance to take charge of their overall health and nutrition by enrolling in free cooking classes led by a Registered Dietitian and hosted at Food & Friends. The classes will teach participants and their families and caregivers to prepare healthy meals from the food provided by Food & Friends and help to increase their understanding of how to maintain a healthy diet.

Let Them Eat Cake - Join Us for Marie Antoinette

On October 8th, we will take over Woolly Mammoth Theatre Company for a production of Marie Antoinette to raise critical funds for our services. We hope you'll join us! 

Written by award-winning playwright, David Adjmi, the question of whether Marie Antoinette was a shallow, rich party girl, or a tragic figure constructed by a culture of luxury and celebrity is finally answered. Sit back as history’s most notorious queen realizes too late that there’s an unstoppable revolution brewing outside her window.

Sponsorships are available now beginning at $600. As a sponsor, you and your guests will indulge in pre-show cocktails, hors d'oeuvres and a special treat in the lobby!

Tickets will go fast so reserve your seats now!

We look forward to spending a memorable evening with you. If you have any questions, please contact events@foodandfriends.org or call (202) 269-6893.

Random Acts of Flowers: Sweet Virginia Donates Flowers to Clients

Sweet Virginia Foundation, a honeybee conservation and education organization, is sharing nature's most colorful gift with our clients who could use a dose of cheer.

Every other week, Sweet Virginia donates beautiful flowers from their cutting garden in Northern Virginia to be delivered with our meals. Each delivery includes flowers ranging from bright yellow sunflowers to vibrant dahlias and zinnias.

Dan Price, executive director of Sweet Virginia Foundation, explains that flowers are a simple way to share love with people, even if they are complete strangers: "There is a lot of love that happens around bees and a flower garden. We didn't want these flowers to go to waste. So, when we thought about who would make the most use out of the flowers, we thought of people who are sick who may be dealing with a lot in their lives. Food & Friends was the perfect organization for this."

Thank you Sweet Virginia for your unique gifts to our clients. Check out some photos of these beautiful flowers below:

Thank You Third-Party Fundraisers!

Food & Friends is the grateful recipient of proceeds from numerous third-party fundraising events organized by community groups and individuals wishing to support our mission.

Since 2005, Doodles in Dewey has been raising money for Food & Friends to
honor a man who died from AIDS. This year's event raised more than $4,000.

Thank you to those who have organized events so far this year and for introducing new supporters to Food & Friends.

Aspen Institute
Bacon & Beer Festival

Clover Restaurant Group
Doodles in Dewey

Hit & Run 5K

Horman Violin Studio

Jenner & Block 100th Anniversary Fundraiser

Marc Dalton Pride Birthday Party

NBC4 Reunion Ride
Sterne, Kessler, Goldstein & Fox
Stonewall Darts

Washington Kastles Charity Classic

If you would like to host an event or promotion for Food & Friends, please contact events@foodandfriends.org.

Better Serving Our Clients Through Technology

Our client database is integral to the work we do. It would be impossible to prepare and deliver more than 3,500 meals each day without it.

With a new client database, we will work smarter, faster
and achieve greater health outcomes for our clients.

Our current system, MealService, was developed in 2003 when we were serving far fewer clients and had less need for data. However, as our services have become more complex and as our client population continues to grow, we have made it a priority to upgrade our system.

Thanks to generous gifts from the Effi Barry HIV/AIDS Capacity Building Program and the World Bank Community Connections Fund, we are currently transitioning from MealService to a new, more advanced software, ClientTrack.

This new software will enhance our ability to execute our current programming, better evaluate the health outcomes of our clients and increase our capacity to serve more of our neighbors. Specifically, ClientTrack will reduce the time needed to start clients on service by streamlining our intake process, track and quantify outcomes of client health goals and analyze trends, conduct more sophisticated tracking of clients’ health status, communicate directly with each clients’ healthcare providers and ensure on-time meal delivery by integrating an online mapping service.

A high-functioning client database provides an opportunity to improve our clients’ lives—from better understanding and meeting their nutritional needs to better mapping systems for delivery staff and volunteers who bring clients their much needed sustenance. And as a result, we will work smarter, faster and achieve greater health outcomes for our clients.

Meet Crystal and her Family - A Message from Chef Mark

Today, I’d like you to meet Crystal and her family so you can learn more about her story and how you can help people in similar situations.

When Crystal first became ill with breast cancer last year, she was too fatigued by radiation treatments to make dinner for herself and her children. Not only were Crystal and her family missing out on their important family mealtime ritual, but Crystal became concerned that she would no longer be able to feed her kids at all.

That’s where you came in. Thanks to the generous support of people like you, we were able to step in and make sure Crystal’s children could still look forward to their favorite meals each night.

“The dinners are great and nutritious,” says Crystal. “It’s convenient and easy for me, especially dinner. I just microwave the meals if I want my kids to have a cooked meal.”

As you know, there are many people in our community who have challenges similar to Crystal’s, and they need your help today. It’s hard to care for others when they themselves are ill. 

At Food & Friends, we’re proud to make transformational change in the lives of people who are fighting life-challenging illnesses like cancer and HIV/AIDS. And we’re proud to have you with us.

You may have heard that we need to raise $100,000 in the days and weeks to come to sustain us through the tough, hot summer months, when donations slow down and our clients need extra attention. We’re counting on you to help – will you join us today?

Let’s make sure we can always say “Yes!” to neighbors in need, like Crystal and her family. Please join in support of ourSummer Food Fund campaign today.

In Gratitude,

Mark Locraft
Executive Chef


P.S. Your tax-deductible contribution to our Summer Food Fund campaign will help reach our goal of raising $100,000 to sustain us through the tough, hot summer months, money we’ll use to support Crystal and more than 3,000 clients like her this year.

Ready for Mother Nature: New Emergency Generator Installed

Clients rely on us for 3 meals a day, six days a week—for many we are their only source of food. We have promised to never miss a delivery no matter how severe the weather conditions, and have proudly been able to keep this commitment for 25 years. But, as we grow and serve more people, it’s getting harder. So, this spring, we took a huge step toward maintaining this record by purchasing and installing a commercial grade, natural gas-powered emergency generator.

Thanks to a $155,000 bond bill from the State of Maryland sponsored by State Senator Richard Madaleno and State Delegate Heather Mizeur, and $155,000 in generous gifts from The Cafritz Foundation, Fleur Bresler, the Offices of Prince George’s County Councilmembers Mary A. Lehman and Andrea C. Harrison, and the Meyer Foundation, our new generator will enable us to continue meeting the needs of hundreds of children and adults facing life-challenging illnesses.

Depending on the duration, the consequences of a power outage could be crippling to our operations. Food safety is of the utmost importance when it comes to providing healthy and nutritious meals for clients with compromised immune systems. Should a significant, long-term power outage occur, the new generator will be activated in order to prevent food stored at our facility from spoiling and being exposed to harmful bacteria.

The generator will also run the building’s air conditioning, heating, and lighting, allowing staff and volunteers to continue working to prepare and provide scheduled meal deliveries.

The extraordinary demonstrations of generosity from the aforementioned supporters will have a lasting impact on the lives of an extremely vulnerable population.

New Client Menu to Showcase Plant-Based Meals, Enhanced Breakfast Options and Whole Grains

Good nutrition is critical in helping clients feel better, manage their illness and cope with the side effects from harsh treatments and medications. We stress variety and flavor in every meal because appetites tend to be suppressed by illness, and even the best food is only good when eaten.

One way we add variety is by changing up our menu. Our Freshly-Prepared Meals Program follows a 6-week menu cycle—each cycle extends over a six-month period and menu items are only repeated four to five times.

We recently launched our new menu which is dishing up more plant-based meals, enhanced breakfast options and whole grains.

Plant-Based Meals

We are constantly working to offer more fresh fruits and vegetables to clients. Focusing on inclusion of deeply colored fruits, vegetables and whole grains ensures a nutrient-dense diet protective against heart disease, cancer and diabetes. On this new menu, we offer fresh spinach salads, baked vegetables with soy pasta, butternut squash ravioli and chickpea pesto with tomatoes and mushrooms—just to name a few. For our clients, these plant-based meals allow for better support of their immune systems, and give the ability to fight off infections by providing adequate amounts of necessary vitamins and minerals.

Enhanced Breakfast Options

We are starting the day out right by providing breakfast items that are denser in vitamins and minerals and more nutritionally balanced. Our clients will start seeing more protein items like dairy, eggs and peanut butter. A robust breakfast helps with focus throughout the day, improving overall energy levels, as well as maintaining a healthy weight.

Whole and Ancient Grains

Whole and ancient grains are taking the spotlight during lunch in this menu cycle. Whole grains are protective against cardiovascular disease, diabetes and promote overall gut health. The ancient grains we offer on the menu, such as wheatberries or quinoa, provide additional value by adding protein to the meal. Because whole grains are high in fiber, these enable our clients to keep their cholesterol levels in check. For example, many HIV/AIDS medications can cause dyslipidemia or imbalanced blood fats. Routine fiber consumption prevents digestion of all fats thereby improving cholesterol and overall lipid levels.

Community Partnership to Launch New Diabetes Pilot

Project to Measure Effects of Our Nutrition Services on Diabetics

Chronic illnesses take a terrible toll on individuals and families, on the healthcare system, and on our economy. We have been on the front lines in the fight against one such illness, HIV/AIDS, for more than a quarter century. Now, another chronic illness is having a similarly devastating impact on the Washington, DC, area. Diabetes was recently noted as the 6th leading cause of death in the District. According to the DC Department of Health, 8.3% of the District’s population report having been diagnosed with diabetes.

For those with diabetes, proper nutrition is a key weapon in battling the challenges associated with their illness. Consistent access to healthy food can play a powerful role in preventing and treating diabetes and its secondary problems such as heart failure, amputation, or kidney failure.

With this in mind, Food & Friends, in partnership with GW Medical Faculty Associates and the Rodham Institute, will be executing a pilot program called Alliance for Nutrition in Health and Disease to measure the effects of our services on the health outcomes of individuals with poorly-managed diabetes.

Through the Alliance for Nutrition in Health and Disease pilot program, 100 adult patients with poorly-controlled type 2 diabetes will be enrolled in our Freshly-Prepared Meals Program. They will receive nutritious and home-delivered meals specifically tailored for diabetics—breakfast, lunch and dinner—six days per week, for 15 months, along with nutrition counseling from our registered dietitians.

This pilot will rely on the chronic illness and evaluation expertise of clinicians and researchers at the George Washington University Heart & Vascular Institute (GWU HVI) and Rodham Institute. GWU HVI will refer diabetic patients who have complications indicating poorly-managed diabetes. GWU HVI will also collect patient health data both before and after the project to measure the impact of healthy eating and nutrition education on these individuals.

The results of the pilot study will be used to determine whether Food & Friends should permanently extend services to those whose primary illness is diabetes. Positive results will also be used to advocate for the importance of our services in improving health outcomes for individuals with all life-challenging illnesses.

We are currently securing funding to support this pilot program. The estimated cost of the 15-month program is $380,000. As we look towards improving health outcomes of people living with critical illnesses in our community, we hope you will consider supporting our strategic partnership to improve the health of DC area residents living with life-threatening chronic diabetes. If you are interested in supporting this initiative, either as an individual or as a company, contact Daniell Griffin at dgriffin@foodandfriends.org or (202) 269-6870.

THANK YOU NBC4 Bike Team for Riding for Our Clients

On Sunday, members of the NBC4 family rode 34 miles - from Roosevelt Island to Mt. Vernon and back - to support those in our community facing HIV/AIDS, cancer and other life-challenging illnesses.

The NBC4 riders, including NBC4 president and general manager Jackie Bradford, anchors Doreen Gentzler and Wendy Rieger, and reporter Steve Handelsman, braved the heat and raised more than $14,500 to support our mission. It was a reunion ride of sorts for the NBC4 bike team that participated in the AIDSRides from 1996 to 2002. 

"NBC4 was instrumental in putting Food & Friends “on the map” at a time when we were less known. Your station’s abiding interest in our work is proof that television journalism can stick with an important story over a long period of time. We’re vastly larger today than when we were founded but still live every day with a sense of gratitude for of our opportunity to serve. Our greatest opportunities are just down the road and around the next curve. Every day is an adventure."

-Craig Shniderman, Executive Director

At Food & Friends, we’re on a journey to create a community caring for those living with life-challenging illnesses. Thank you NBC4 - your support and compassion keep us moving forward.

Stay Safe: 5 Summer Food Safety Tips

With the summer quickly approaching, the time is right to review food safety tips. During warm weather, it is especially important to practice safe food handling when preparing perishable foods such as meat, poultry, seafood and egg products. The warmer conditions may be ideal for picnics and barbecues, but they also provide an ideal environment for bacteria and other pathogens in food to multiply rapidly and cause foodborne illness. Follow these 5 summer food safety tips from the United States Department of Agriculture (USDA) to reduce the risk of foodborne illness this summer.

From the Store to Your Home
To guard against cross-contamination — which can happen when raw meat or poultry juices drip on other food — put packages of raw meat and poultry into plastic bags. Always refrigerate perishable food within 2 hours. Refrigerate within 1 hour when the temperature is above 90 °F.

Marinating

Marinate food in the refrigerator, not on the counter. Poultry and cubed meat or stew meat can be marinated up to 2 days. Beef, veal, pork and lamb roasts, chops, and steaks may be marinated up to 5 days. If the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.

Transporting
When carrying food to another location, keep it cold to minimize bacterial growth. Use an insulated cooler with sufficient ice or ice packs to keep the food at 40 °F or below. Pack food right from the refrigerator into the cooler immediately before leaving home.

Precooking
Precooking food partially in the microwave, oven, or stove is a good way of reducing grilling time. Just make sure that the food goes immediately on the preheated grill to complete cooking.

Cook Thoroughly
Cook food to a safe minimum internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe minimum internal temperature.

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

A Message from Chef's Best Presenting Sponsor Walmart

Dear Food & Friends Supporters:

It is with great enthusiasm that Walmart serves as the Presenting Sponsor for Food & Friends’ 24th Annual Chef’s Best Dinner & Auction. Our partnership with Food & Friends started nearly a decade ago and continues to grow as a result of their commitment and proven impact on individuals suffering from HIV/AIDS, cancer, diabetes, and other life-challenging illnesses.

Since its inception, Food & Friends has delivered a staggering 17 million fresh meals to over 25,000 clients throughout the greater Washington area. Annually, they serve 3,000 individuals and their families with healthy food and nutrition counseling. We encourage you to join the community of supporters who enables Food & Friends to deliver fresh meals, groceries, and hope to our neighbors who need it most.

Every day, across the country, people are struggling to put food on their tables. Walmart is in a unique position to make a major impact. In 2010, Walmart and the Walmart Foundation launched "Fighting Hunger Together," a $2 billion cash and in-kind commitment to fight hunger in America. This initiative leverages Walmart's reach and resources to alleviate and elevate the issues of hunger and healthy eating at a national level.

As a community partner, Walmart is proud to create and sustain partnerships with organizations that go above and beyond to meet the community’s needs. In the words of Sam Walton, “We’re all working together; that’s the secret.”

Thank you so much for coming and have a wonderful evening!

Sincerely,
Nina Albert
Director of Community Affairs, Walmart

$50 OFF your Chef's Best Ticket - Valid until 5/8 midnight

All Your Favorite Chefs in One Place!

Your Taste Buds Will Thank You

Don't miss out on one of the hottest food events this year. On May 13th, 50 of your favorite chefs will provide tastings of delicious cuisine at our 24th Annual Chef's Best Dinner & Auction presented by Walmart.

On May 13th, 50 of the area's best chefs will be providing samples
of delicious culinary creations at the Washington Hilton

Join us for Chef's Best at the Washington Hilton to celebrate all you have made possible and to ensure that thousands continue to receive the nutritional care so vital to their health and well-being. We couldn't be more excited to celebrate a phenomenal evening of food, fun and philanthropy with you.

BUY YOUR TICKETS TODAY

Can't join us? Buy a Golden Ticket and you could win a 5-night stay at the Grand Cayman Marriott Beach Resort in the Cayman Islands and a $1,000 US Airways gift card! Tickets are $100. Only 150 tickets will be sold!

Modern Day Superwoman - Your Support Gives Denise Strength, Energy and Hope

Denise’s reality is one that can only compare to a modern day superhero. Her story is rare, and leaves most of us questioning, “How does she do it?”

"It was helpful at least to know
that my kids had something."

In 2010, after purchasing a home, Denise became sick. To make matters worse, she lost her job that August. By October of 2010, Denise was diagnosed with a blood disease that required her to undergo harsh chemotherapy treatments.

Eventually, her pricey doctor appointments soon replaced her budget for groceries, forcing Denise to rely on a limited amount of food stamps. With four children, graduate school courses, frequent hospital visits and a lack of income, food was a major hurdle in Denise’s life. In time, the southern-style meals that Denise loved to cook for her kids slowly stopped making their way to the dinner table. Her daughter, a teenager at the time, became her nurse and prepared meals to ensure her mother received adequate nutrition.

“At the time, I couldn’t be out around other people,” says Denise. “I had to send my kids to the grocery store and they weren’t used to getting food on their own.”

With the help of a social worker at Georgetown Medical Center, Denise was connected to Food & Friends after she began chemotherapy.

“Between 2010 and 2011, I was in the hospital for at least 10 months. But Food & Friends really helped me because I wasn’t home. It was helpful at least to know that my kids had something.”

For the past four years, Food & Friends has come to Denise’s aid during times when she needed it most. She recalls the volunteers who she says are always in good spirits – they kept her smiling and hopeful throughout her struggle.

Now that she is recovering slowly, Denise is getting back into the kitchen where she says “southern food with a kick” is her specialty. With groceries no longer being an obstacle, Denise enjoys preparing food for her kids, even if it simply involves heating up a Food & Friends dinner. 

Four years after her diagnosis, Denise is becoming reacquainted with her neighborhood. The mother of four is now searching for a new job, still attending Catholic University, and even takes cooking classes at Food & Friends’ facility. With the help of our frequent meal deliveries, Denise continues to inspire us with her phenomenal story.

Dining Out for Life: Thank You & Envelope Totals

Thank you to EVERYONE who made Dining Out for Life a success. Your support will make a direct impact in the lives of our neighbors in need and will help to deliver more than 1.2 million meals this year. Thank you, Thank you!

We are posting photos on Facebook as they come in and will post more next week. Please share yours!

BIG THANKS to the 120+ volunteers who donated their time to hang out in our restaurants thanking diners and raising funds.

If there was not a volunteer in your restaurant, or you didn't make a donation, you still can. DONATE TODAY!

As we count the funds raised through envelope contributions, we'll be posting the totals here. So, keep checking back to see how the restaurant you volunteered at, or dined at, did.

18th & U Duplex Diner - $2,065
Amici Miei - $435
Annie's Paramount Steak House - $4,985
Arucola Osteria - $880
Asia Nine Bar & Lounge - $350
Banana Cafe & Piano Bar - $607
Black's Bar & Kitchen - $142
BlackSalt Fish Market & Restaurant - $260
Busboys & Poets at 5th & K - $105.50
Busboys & Poets 14th Street - $185
Busboys & Poets in Hyattsville - $1,386
Busboys & Poets in Shirlington - $2,219
Cafe Berlin for Lunch - $70
Cafe Berlin for Dinner - $1,383
Cafe Saint-Ex - $163
Cashion's Eat Place - $50.00
Chadwick's in Old Town - $25
Clare & Don's Beach Shack - $1,102.50
Commissary - $304
Cubano's - $795
Darlington House for Lunch - $10
Darlington House - $75
Delhi Club for Lunch - $1,010
Don Lobos - $63
Dupont Italian Kitchen - $1,330
Eatonville - $447
Freddie's Beach Bar & Restaurant - $1,810
Freddy's Lobster & Clams - $170
Founding Farmers - $950
Grillfish - $347.60
Guapo's in Bethesda - $600
Guapo's in Shirlington - $613
Hank's Oyster Bar & Lounge - $152
Hank's Oyster Bar on the Hill - $220
Il Pizzico - $363
JoJo's Restaurant & Bar - $10
La Cote D'or Cafe - $983
La Forchette - $1,616
La Tomate - $570
Las Placitas - $25
Lauriol Plaza - $1,397
Le Diplomate - $2,592
Le Grenier - $1,790
Level One - $389
Little Fountain Cafe - $789
Logan Tavern for Lunch - $329
Logan Tavern for Dinner - $1,344
M Street Bar & Grill for Lunch - $728
Mark's Kitchen for Lunch - $155
Mark's Kitchen for Dinner - $407.67
Mintwood Place - $1,507
Mosaic Cafe - $958
Mourayo - $500
Nage - $830
Napoleon Bistro - $210
Neyla - $230
Peacock Cafe - $1,369
Pearl Dive Oyster Palace - $124
Pesce - $215
Perry's - $515
Pete's New Haven Style Apizza in Silver Spring - $1,564
Pete's New Haven Style Apizza in Clarendon - $451
Poste Moderne Brasserie - $75
Posto - $4,088
Republic - $299
Sala Thai in Bethesda for Lunch - $120
Sala Thai in Petworth - $192
Shaw's Tavern - $776
Sixth Engine - $40
Thally - $20
Thiphoon at the Pentagon - $300
The Heights for Lunch - $120
The Heights for Dinner - $369
The Old Siam - $530
The Pig - $960.70
Tosca - $5,785
Trattoria Alberto - $907
Trattoria Sorrento - $1,453
Veranda - $635

Dine Out TODAY! Your Meal Will Deliver Many Meals

It's simple...when you DINE OUT FOR LIFE TODAY for lunch and/or dinner at one of our 100 participating restaurants, 25-100% of your bill will be donated to Food & Friends to provide nutritious meals to those living with life-challenging illnesses.

Here is a note we recently received from the daughter of a client:

"My mother is bed bound with a brain tumor and is unable to care for herself...The food is so tasty, nutritious and varied that I’ve been amazed. Because of you, my mom’s nutritional status remains high. Words aren’t adequate to express my appreciation."

Your support helps us be there for our clients when they need us most. Dine out at any of the participating restaurants.

Queen Force One Schedule for Dining Out for Life®

Drum roll please....the Queen Force One Dining Out For Life schedule is complete. #DineOutDC. Make your reservations today for 4/24 at www.foodandfriends.org/dol!

6:00 PM:

Tosca (1112 F St NW)

6:30 PM:

Perry’s Restaurant (1811 Columbia Rd NW)

Mintwood Place (1813 Columbia Rd NW)

7:00 PM:

Duplex Diner (2004 18th St NW)

L’Enfant Café (2000 18th St NW)

7:30 PM:

Café Saint Ex (1847 14th St NW)

Busboys and Poets (2021 14th St NW)

8:00 PM:

La Tomate (1701 Connecticut Ave NW)

Bistro Du Coin (1738 Connecticut Ave NW)

8:30 PM:

Level One (1639 R St NW)

Dupont Italian Kitchen (1637 17th St NW)

9:00 PM:

Annie’s Paramount Steakhouse (1609 17th St NW)

Hank’s Oyster Bar DC (1624 Q St NW)

9:30 PM:

Commissary (1443 P St NW)

Logan Tavern (1423 P St NW) 

10:00 PM:

Ristorante Posto (1515 14th St NW)

Pearl Dive Oyster Bar (1612 14th St NW)