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

A Message from Chef's Best Presenting Sponsor NACDS Foundation

June 26, 2012

Dear Friends,

Did you decide to engage in tonight's amazing event based on a thought, or based on a feeling? Powerful thoughts and feelings alike led the NACDS Foundation to engage as the Presenting Sponsor of Food & Friends' 22nd Annual Chef's Best Dinner & Auction.

• Rationally, supporting this event makes tremendous sense because Food & Friends' tremendous work relates directly to the NACDS Foundation's vision to improve the health and wellness of the people in America.

• Emotionally, can there be a more powerful and personal moment than when a Food & Friends volunteer delivers a lovingly prepared meal and a human connection – just when a patient needs it most?

Whatever your reason for partnering with Food and Friends and for empowering this extraordinary organization, thank you for contributing so mightily to the success of Chef’s Best. It is great to know that 80% of revenue from this night goes directly to providing more than 1.2 million specialized meals to Food & Friends’ nearly 2,900 patients. That means your support is going a long way to improving lives.

For many, a meal from Food & Friends is a source of hope, dignity and courage – as much as a source of enjoyment and nutrition. It also can convey a strong message to a patient that so many people care about them, and will never turn their backs on them. It always is amazing to hear about those patients who look at the assistance that Food & Friends provides as way to meet a basic need so that they can have a little bit more energy to turn around and help others themselves.

That is one of the beautiful things about Food & Friends: many people and organizations support Food & Friends for very different and highly personal reasons, and the patients assisted by Food & Friends benefit in ways that are unique to them, based on the sense of what each person cherishes and holds dear. Yet everyone associated with Food & Friends is bonded by the common pursuit of improving lives and elevating the human condition.

Whatever you think and feel about Food & Friends, let’s celebrate it tonight – and when we leave, let’s commit to tell others about it as well!

Sincerely,

 

 Steven C. Anderson, IOM, CAE                                                                             Kathleen Jaeger                                       
 NACDS Foundation Chairman                                                                                NACDS Foundation President                     

Finding Her Niche in Washington D.C.

Food & Friends Special Events Associate, Eliza Yoder, shares her perspective of where to eat, where to visit, where to explore and how to get involved in our nation's capital. Through MSN.com's travel video blog, Re:discover, Eliza introduces you to Food & Friends and Executive Chef Mark Locraft.

"I think people tend to think, 'Oh, it's all politics,' but that same drive behind politics in the city is also there in everyone else, just directed in different ways."

Though born in Washington, D.C., Eliza Yoder, who calls herself the quintessential "single girl in the city," lived in London, Cambridge, England, and Rhode Island before settling back in our nation's capital. "My family always kept their house here while we lived in London, so I always felt close to this area," says Yoder. "After college I knew I'd come back here — it still always felt like home."

Yoder graduated from Brown University with a concentration in history and went on to get her master's in modern British history from the University of Cambridge. "I have always felt passionately about education and continuing my own as well as advancing others'," says Yoder. But after working as a high school teacher for two years, she found herself wanting something new.

With a brief background in fundraising, she went on to land a job at the Kennedy Center. Today, she helps to nourish terminally ill patients and their families through an organization called Food & Friends, which provides nutritionally specific meals and groceries throughout D.C., Maryland and Virginia for individuals who are battling life-challenging illnesses such as HIV/AIDS and cancer.

"It's a nonprofit that is really focused on neighbor helping neighbor. I love that aspect of my job," says Yoder. "I have gotten to know so many different neighborhoods in the city delivering meals, and so many different kinds of people walk through our organization's doors to help volunteer."

It's no surprise Yoder ended up where she did: In a job that allows her to explore D.C.'s eclectic mix of neighborhoods. Yoder loves how easy it is to get around the city. "It's really alive, but it's manageable, and like a European city in a lot of ways," she explains.

"D.C. is also as much city as you want it to be, in that with such a variety of different neighborhood pockets, you can be in a very urban environment or more of an international feel or more suburban and you can choose to structure your life and your pursuits in the city to suit your comfort level."

For Yoder, that often means working with local chefs and the restaurant community. "There is a strong support from local restaurants in giving back to the community, not only by donating time or services, but also by building a sustainable business infrastructure to the city," she says. "I love seeing areas of D.C. transform because a few chefs have gone in and opened new restaurants that have spurred a commercial and residential resurgence and regrowth."

Whether it's organizing fundraisers or making food deliveries, Yoder's hands-on work keeps her rooted within the local community. "Food & Friends has really flourished here because there's such a sense of diversity and an urgent need for D.C. to be a community, for people to reach out and help," she says. "I think people tend to think, 'Oh, it's all politics,' but that same drive behind politics in the city is also there in everyone else, just directed in different ways. Like toward creative, artistic pursuits, charities and nonprofits, or business ventures. It's endlessly exciting and interesting to meet people who are driven to pursue different paths and appreciative of others' passions to do the same."

Washington, D.C., appeals to Yoder's sense of curiosity, she says, because whether "you're 25 or 85, there's always something new to discover." She loves to indulge her foodie habits and immerse herself in history and culture. Her favorite neighborhood may be H Street, because "it perfectly epitomizes an area of resurgence."

Yoder loves exploring the independent establishments: "They really take a lot of pride in what they're providing you with." Whether she's eating mussels and fries at Granville Moore's, listening to a local bluegrass band at SOVA Espresso & Wine or playing board games at H Street Country Club, Yoder is never at a loss for something captivating to do in Washington, D.C.

Courtesy of Re:Discover. Posted at http://rediscover.msn.com/city/250956141/insider/250984621.

Passing on Compassion: Father and son team up to make meals for those in need

Paul and Mark Elias live busy lives.

Paul is the Senior Vice President of The JBG Companies and usually heads to work around 5:30 a.m. every morning. Mark, Paul’s 18-year-old son, is a busy senior and an athlete at the Thomas Jefferson High School for Science and Technology in Alexandria. With such hectic schedules, time to hang out and bond was difficult to find.

Two years ago, Mark started volunteering with Food & Friends as a way to fulfill a community service requirement for school. Paul, who had volunteered once before, saw this as the perfect opportunity to spend meaningful time with Mark while teaching him lifelong values.

“Mark is a normal teenager, a pretty shy guy, and I saw this as an opportunity to spend time with him. It became a regular activity in our busy schedules,” says Paul. “Our volunteer experience has been more than an act of service but it is an opportunity to make an impact while hanging out.”

Volunteering together has also sparked a new tradition. After working in the kitchen at Food & Friends, Mark and Paul usually grab dinner together at a nearby restaurant and chat about their day and volunteer experience before heading home.

“Mark doesn’t say a lot but I can tell that his involvement with Food & Friends has made a difference in his life. He met his required service hours a while ago but still continues volunteering. We’ve become quite the team.”

By volunteering together, Paul feels like he has had the opportunity to serve as a role model for Mark. He says, “Ultimately and if nothing else, I want Mark to remember what we’ve done and when he has kids, I want him to volunteer with them.”

Together Paul and Mark Elias have spent countless hours prepping, preparing and packaging meals for thousands of individuals with life-challenging illnesses. The rewards of making a difference in the lives of people dealing with serious illness is apparent to Paul and he plans on volunteering even after sending Mark off to college. He hopes Mark feels the same impact.

“I hope this experience is making an impression on him. In fact, I know it is.”

This Father's Day we salute all of the dads, like Paul, who set wonderful examples for their kids about the importance of giving back.

Raise a Fork and a Glass to Help Your Neighbors in Need: Chef's Best Dinner & Auction 2012

On Tuesday, June 26th, enjoy a festive evening of culinary creations and delectable cocktails at the 22nd Annual Chef’s Best Dinner & Auction presented by the NACDS Foundation. Mingle with 55 of the best chefs in the city and bid on exciting live and silent auction items while supporting Food & Friends’ services.

Chef’s Best will raise hundreds of thousands of dollars to support the children and adults facing HIV/AIDS, cancer and other life-challenging illnesses who rely on Food & Friends for their daily meals and nutrition. In addition to a menu filled with one-of-a-kind delights, you’ll enjoy bidding on live and silent auctions featuring travel opportunities and other great adventures.

We look forward to raising a glass with you in honor of those whose support makes possible this incredible evening of generosity and commitment to the clients of Food & Friends.

Purchase Sponsorships, Tables and Tickets at www.foodandfriends.org/chefbest.

Can't attend? Don’t let that keep you from our amazing raffle and auction items! Bidding in our Online Auction opens June 11th at www.biddingforgood.com/chefsbest.

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