Your Annual Report is Available

We are proud to share Food & Friends’ 2012 Annual Report.

Our annual report highlights the work that your support made possible. Thanks to you, our critically ill neighbors received good service, healthy and delicious meals, specialized attention and a compassionate support network – all important ingredients in our Recipe for Hope.

But remember…we’ve been cooking up this same recipe since our founding in 1988.

This recipe has had a profound impact on the lives of our clients. Last year, with your help and the hard work of more than 14,000 volunteers, we delivered nutritious meals to more than 2,900 ailing neighbors, no longer able to shop or cook for themselves. Today, Food & Friends remains the only home-visiting nutrition service in the DC Metropolitan Region that delivers hope by the meal – specialized, fresh and delicious.

This year, we’re celebrating our 25th Anniversary of caring for the community. While we have seen remarkable changes since our founding, the one constant has been our simple goal of providing nutritious meals to our neighbors fighting illness. Thanks to your unwavering support, we have maintained this tradition that began with our founders.

In 25 years, we’ve delivered more than 16.4 million meals to the doorsteps of 23,400 people – quite an accomplishment for an organization that started in the basement of a church by a small group of dedicated volunteers. We may never know the full impact of our work on the lives of these individuals and their families, but we do know that we were there during one of the most challenging times in their lives, thanks to you.

You are the special ingredient in our Recipe for Hope. Please take a moment to read about what you helped accomplish, remember those we have lost, and applaud yourself for extending a healing hand.

Many lives have been changed because of your compassion for others, and we are honored to be serving on your behalf.

Craig Shniderman

Executive Director

Erik Hower

President, Board of Directors

Giving Back this Thanksgiving? Easy as Pie!

It's pie time again at Food & Friends! Each pie purchased through Slice of Life will provide ONE FULL DAY OF MEALS for a child or adult living with a life-challenging illness.

3 WAYS TO GET INVOLVED:

SELL PIES

Selling is fun and easy! Sign up and tell your family, friends and colleagues to buy pies. We'll help you every step of the way.

BUY PIES

Thanks to our local baker, Baguette Republic, we are offering 5 delicious pies destined to make you extra thankful this Thanksgiving. Order online and pick up your pie on November 26th at one of many pick-up sites in DC, MD and VA. Not local? Buy a pie for a Food & Friends client that will be delivered with a full Thanksgiving meal.

SPREAD THE WORD

Tell your friends to buy their Thanksgiving pies from us! Here are a few Tweets that you can use:

• #Thanksgiving is JUST a few weeks away. Do you have your #pie? Order from @foodandfriends www.foodandfriends.org/pie #SliceofLifeDC 
• Which pie could you not live without? 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 11/21. www.foodandfriends.org/pie

SALES CLOSE THURSDAY, NOVEMBER 21st so ACT NOW!

The Other Face of Hunger: A Closer Look at the Impact Illness has on the District’s Hungry

More often than not, when people think about food insecurity they assume that it is a result of an individual’s financial situation. This September, the USDA reported that an estimated 14.5 percent of American households were food insecure for at least some time during 2012. This means that 17.6 million American households lacked access to enough food for an active, healthy life for all household members.

Food & Friends will deliver more than 1 million meals this
year to children and adults living with critical illnesses.

While socio-economic status contributes greatly to the issue of food insecurity, there is another face of hunger contributing to the alarming statistics—individuals who, as result of an existing medical condition, are unable to access the food they need. 

At Food & Friends, we know that food security, including specialized nutrition, is a key component in battling illness and managing the side effects of medications and harsh treatments. As a city that leads the country in AIDS cases per capita and also has one of the highest cancer mortality rates in the country, it is crucial for those living with critical illness to have access to healthy food options. Even more alarming is the American Cancer Society’s assessment that approximately one-third of cancer deaths each year are related to factors such as poor nutrition and physical activity, and are possibly preventable.

To compound the health challenges that many face, full-service grocery stores are spread unevenly across the District and many Washingtonians live in "food deserts" with limited access to fresh produce and other nutritious staples. For those who are critically ill, it can be nearly impossible to obtain these resources making home-delivered service the only option. Food & Friends is the only organization in the region offering this service and is committed to providing hunger relief by eliminating complicated meal planning, exhaustive preparation and expense as a worry for clients.

To illuminate the need we face—over the past ten years, the demand for our services has grown by more than 45%. While 70% of our clients are living below the poverty line, it is important to note that regardless of their financial situation, 100% of our clients are served as a result of their illness and its impact on their health and access to nutritious meals.

Take, for example, Mary, who suffers from breast cancer and obesity. These illnesses make it very difficult for her to go grocery shopping and prepare her own meals. Because of her medical condition, it was determined that she would benefit from being on a diabetic meal plan. Simply put, the diabetic meal plan works to keep blood sugar levels under control, thus reducing the risk for heart disease and stroke. This meal plan is one of 11 that give clients access to the specialized nutrition needed to manage illness while easing the burden of daily living complicated by serious illness.

Approximately 30% of our clients receive the diabetic or heart-healthy meal plans. These meals, created by our chefs and registered dietitians, seek to provide tasty, healthy food that will improve client health outcomes: 

Diabetic Meal Plan: The diabetic meal plan focuses primarily on whole grains, which are known to help reduce the impact excessive consumption of refined sugars can have on the body. It also focuses on fruits and vegetables that are high in fiber, antioxidants, vitamins and minerals. Clients also receive nutrition education from registered dietitians on how to manage their diabetes, such as healthy snacking and the importance of portion control.

Heart-Healthy Meal Plan: This meal plan limits saturated fat, trans fat and cholesterol by eliminating beef, pork, veal and cheeses in all meals. Limited desserts are also a focal point as well as packing in as many fruits and vegetables as possible.

Thanks to a $100,000 grant from the Walmart Foundation, 185,000 of these diabetic and heart-healthy meals are making their way into the homes of over 400 of our clients. While many people know the retail giant for their support of hunger relief, what many people do not know about is their commitment to providing healthier food that can help families live healthier lives. As a result of their support for our nutrition-based meals we have been able to make a significant impact in the community for more than 25 years. And, with continued support from organizations like these, we will able to ensure that healthy, nutritious meals make their way into the homes of all of our neighbors who need them most.

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











Janell Walker, RD, LDN, Assistant Director of Program Services is a registered dietitian and has been with Food & Friends for more than 4 years. She is a graduate of University of Maryland, College Park and a native of the DC metropolitan area. Janell enjoys cooking, dancing and educating people about the importance of food and nutrition. Learn more about Food & Friends' nutrition services.

Serving with President Obama: AmeriCorps Member Shares His Experience

September 11th, a National Day of Service and Remembrance, was a remarkable moment in our history as President Obama honored the day by volunteering in our kitchen alongside some of our regular volunteers. John Tamariz, AIDS United AmeriCorps member, was one of the lucky few to serve next to the President.

We asked John to share his experience serving in AmeriCorps and volunteering with President Obama.

AmeriCorps member, John Tamariz, volunteering
with President Obama
(Photo Courtesy: Chris Burch Photography)

What drew you to Food & Friends?

What drew me in to Food & Friends was its focus on food and nutrition. Those areas are very important to my lifestyle and I hope to incorporate them into my future career. After reading more about this organization, I felt that it fit best with my views, personality, and interests.

Though you've only been on board for a few months, what do you like so far about serving with AmeriCorps? And with Food & Friends?

Actually, this is my second AmeriCorps program. My first program was FEMA Corps based at the North Central Region. Overall, I am really enjoying my time serving in AmeriCorps. This year, I am joining a program focused on helping the community through health services. From day one, I loved working at Food & Friends: the mission, staff, events, and tasks all fulfill me in ways I have not been previously. They really opened my eyes on how impactful and fulfilling it can be to serve a community.

What was it like serving with the President? Did you tell him any good jokes?

It was surreal to be quite honest. In my head, all I thought was “I am passing a lunch bag to the President of the United States.” He was really into the service we were doing which made the work all the more fun. He was very casual, asking everyone where they were from and making small jokes when everyone got quiet. I asked him random, but more personal questions, such as “Do you ever get used to the spotlight? What do you miss most about living a regular, non-political life? What time do you go to sleep, really?” I asked him those questions rather than political questions because the latter can be found by watching the news. I really wanted to learn something about the man behind the presidency.

Over the course of the day, I kept saying, “You better speed up, Mr. President.” He would say, “Am I slowing everyone down?” At one point I forgot to add in a banana in the lunch bag and he actually said, “Oops, you missed a banana,” and I responded, “Well, you know what, if we’re playing that game, I’m going to start checking your bag for missing apples,” – a response at which he actually chuckled. All I thought was: “I just made the POTUS laugh… I am officially hilarious.” I mean if you could make the President laugh, then you can make anyone laugh, right?

What is John Tamariz doing five years from now?

I will hopefully be returning for graduate or professional school in the next year or two. I hope I will find work in a non-governmental organization, like Food & Friends, or in a health-related international organization. On another note, I have so many interests, including nutrition, physical fitness, medicine, public health – I wish I had the time and money for them all. But for now, this year is my year to focus on the interests I am most passionate about and how I want to apply them to my career. Food & Friends and AmeriCorps are helping with that.

Interview courtesy of the Corporation for National and Community Service blog: http://www.nationalservice.gov/blogs/2013-09-17/q-americorps-member-who-served-president

President Obama Volunteers at Food & Friends

September 11th, a National Day of Service and Remembrance, is a special opportunity to pay tribute to the 9/11 victims, survivors and first-responders by devoting this day to community service. On that day, we were proud and honored to have President Barack Obama join us in celebrating all who give their time and energy to improving their communities.

President Obama packed meals for our clients alongside a dozen other volunteers. His service on this day will long be remembered and is a remarkable milestone during our 25th anniversary. Since 1988, we have delivered more than 16.4 million meals. This work would not be possible without the loving support of more than 14,500 volunteers each year. We are proud to add President Barack Obama to this devoted corps of volunteers.

This is just one more reminder that every one of us can make a significant impact in the lives of many. Learn about our volunteer opportunities and how you can get started.

Like us on Facebook and see some of the photos from President Obama's visit.

8 Years After Hurricane Katrina

Each of us who works in HIV/AIDS services knows that the history of the epidemic is one of cooperation among individuals and organizations committed to this work.

Executive Director Craig Shniderman and a New Orleans
resident who relocated to Washington, DC.

An example is seen in the NO/AIDS Task Force, New Orleans. After their facility, including the kitchen from which meals were prepared for persons living with HIV/AIDS, was destroyed in August 2005 by Hurricane Katrina, NO/AIDS began a long process of restoring operations. Add to this, the storm required many thousands of residents to quickly relocate to other communities, including Washington, DC.

In early September 2005, hundreds of New Orleans evacuees were relocated to the DC Armory on short notice. Food & Friends was among the organizations called on by the city to provide emergency food to those without homes or resources in our area. Temporarily stepping beyond our mission, we were proud to be among Washington organizations that could do the right thing and do so quickly.

NO/AIDS Task Force needed to raise funds for restoration of their facility. At the June 2006 Chef’s Best Dinner & Auction, we raised funds for the NO/AIDS kitchen restoration. That night, thanks to our generous donors, we were proud to present a $20,000 contribution to Noel Twilbeck, NO/AIDS Executive Director. Next month, NO/AIDS will dedicate its new kitchen so as to continue service to residents of their community. It will be a wonderful day! I am looking forward to volunteering in their new kitchen on September 12th and will be posting photos on Facebook and Twitter.

In these and other ways, we joined with sister organizations to assist New Orleans residents and especially those living with HIV/AIDS. No one should ever go at it alone in the face of illness or in the face of catastrophe. Our mission is to serve Greater Washington but our broader commitment is always to the battle against AIDS.


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

It Takes a Village: Strong Partnerships Offer Clients the Best Care

Navigating the healthcare system can be terrifying and stressful if you are seriously ill. Heather Alt, Supervisor of Medical Adherence Nurse Care Managers at Whitman-Walker Health, witnesses this every day. Heather works with patients to determine their barriers to complying with medical orders and then provides them with in-house services or refers them to organizations like Food & Friends.

Whitman-Walker Health is a community partner
that frequently refers clients to Food & Friends
Photo Courtesy: Scott Henrichsen/Whitman-Walker Health

“I’m passionate about making the process easier and making people feel more comfortable when they are already going through a stressful situation,” says Heather. “Our partnership with Food & Friends has been especially strong and truly embodies our goals of helping people feel empowered, supported and advocated for.”

Because our services are based on health-status and nutritional need, clients must be referred to Food & Friends by an area partner. More than 100 medical institutions, social service agencies, hospices, shelters and case managers make up our community of support.

Referring more than 60 patients each year, Whitman-Walker Health is a key partner in our efforts to care for our clients, ease their burden of living with a life-challenging illness and ensure they are receiving well-rounded care. Heather has been proudly referring people to Food & Friends for five years.

“There is so much more to a person than an illness. It does not define them,” says Heather. “Food & Friends treats people for who they are and makes their situation a little bit easier. This is a powerful gift.” 

Our partnership does not end once referral agencies fill out the paper­work. This collaborative network is essential to each client’s overall well-being and expands their circle of support. Through home deliveries, our staff and volunteers are frequent observers into our clients’ lives. We are the eyes and the ears for our partners, keeping them informed of the ongoing status of their client’s health and living situation.

“Many times it is difficult for us to reach a client,” says Heather. “Since Food & Friends has frequent contact with our clients, they are able to keep communication lines open and inform us on the status of the client.”

Together, Food & Friends, Whitman-Walker Health and our other partners provide a strong support network that works to meet the individual needs of each client and their families.

“I am so happy that Whitman-Walker Health and Food & Friends have this formal partnership – our community is better for it."

The Cavemen Trend: 7 Things to Consider Before Going Paleo

“My friend is doing the Paleo diet. You know, the one where you eat a ton of protein and fat. The normal food plate is ½ fat and protein and the other ½ dairy, fruit and vegetables…the Paleo diet just replaces the dairy with more fat and protein.”

Photo Courtesy: http://fcssilverfoxes.blogspot.com

This is just one example of a misinformed conversation I overheard this summer regarding the Paleo diet, also known as the Caveman diet. The premise of the diet is to reduce the risk of chronic diseases, including heart disease, Type 2 Diabetes, and obesity, by eating like hunters and gatherers did 10,000 years ago.

While the Paleo diet has been all the buzz this summer, many followers have not taken the time to educate themselves on the basis or purpose of the diet. For instance, from the example above, fat is not a food group included on MyPlate, which is the current nutrition guide published by the United States Department of Agriculture. Additionally, the increased fat in the Paleo diet should not be mainly from high-fat meats. Rather, the increase in fat should come from monounsaturated fat sources (olive oils, avocados, nuts and seeds) and Omega-3 fatty acids (salmon, mackerel, herring, walnuts).

Since we cannot ignore that the Paleo diet exists and the trend for it continues to grow, the following facts about the diet must be considered:

1. The Paleo diet likely exceeds the Dietary Reference Intake’s (DRI) highest recommended daily caloric fat intake of 35%. The DRI is a system of nutrition recommendations from the Institute of Medicine.
2. Whole grains and legumes, found in many studies to be protective of cardiovascular disease and Type 2 Diabetes due to their high fiber content, are excluded. 
3. Daily calories from carbohydrates in the Paleo diet likely fall below the recommended 45-65% with the exclusion of grains, legumes, potatoes, squash and corn. Did I mention carbohydrates are the body’s main source of fuel?
4. The entire dairy food group is eliminated, which provides a significant source of Vitamin D from milk and calcium. Non-dairy sources of calcium include dark green leafy vegetables, which are allowed in the Paleo Diet. A Calcium and Vitamin D supplement is suggested to meet the Dietary Reference Intakes’ recommendations.
5. It’s impossible to mimic what our ancestors ate as we no longer spend our days hunting wild animals and gathering plant-based food for our meals. Organic produce, wild-caught fish and grass-fed meats best mimic the nutrition quality of foods consumed long ago.
6. The increased cost, limited variety, and structure of the Paleo diet make it less sustainable.
7. If this seems impractical to follow for a lifetime, why follow it in the present?

With any diet, it’s important to conduct research with credible sources and consult a registered dietitian or doctor before making drastic dietary changes instead of following a trend. As a registered dietitian, I believe the key to a healthy lifestyle is a well-balanced diet full of a variety of fruits and vegetables, low-fat dairy, lean meat, plant-based protein sources and moderation in whole grain carbohydrates. This sound advice may not be as catchy as eating like a caveman, but research-based decision making is more ancient than the Paleo diet itself.

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.

From Our Kitchen to Yours: Stuffed Zucchini Boats

Congratulations to our summer Cooking Matters for Families graduates! It’s been an energizing three weeks, teaching our largest-ever cooking class with volunteer chef Dave Smith. Participants have been all smiles in the kitchen and classroom, focused on how to create healthier lifestyles for themselves and their families.

Try out the class’s favorite dish, Stuffed Zucchini Boats, with your own family!

Stuffed Zucchini Boats
Servings: 6 zucchini boats

Ingredients:
3 medium (8-inch) zucchini, ends trimmed, then cut in half lengthwise
1 tablespoon olive oil
1/2 cup finely chopped onion
3 medium garlic cloves, minced
1/2 cup parmesan cheese
1/2 cup low fat mozzarella cheese
1/2 cup tomato-basil marinara sauce
3 tablespoons chopped fresh basil
salt and pepper

Directions:
1. Preheat the oven to 350 degrees F. Spray a 13x9-inch baking pan with nonstick spray.

2. Use a small spoon to scrape out the insides of each zucchini half. Don't scrape the zucchini all the way to the skin - just make a deep pocket where you'll be able to put the stuffing. Save the pulp and chop it.

3. Heat the olive oil in a large skillet over medium heat. Add the zucchini pulp, onion, and garlic. Cook together 4 to 6 minutes, stirring often, until the onions are softened. Pour the mixture through a fine sieve to drain the excess moisture. Transfer the mixture to a medium bowl. 4. In a small bowl, mix the cheeses together. Remove two tablespoons of the cheese and set aside. Add the rest of the cheese to the mixture, along with the marinara sauce and basil. Add salt and pepper, as desired.

5. Divide the mixture between the hollowed out zucchini, filling and mounding into each one. Set the stuffed zucchini into the prepared pan and sprinkle the reserved cheese on top.

6. Bake 30 minutes, or until baked through and tender.

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.

Not Once, But Twice: You Delivered Specialized Meals to Mary When She Needed Them Most

For Mary Dews, our tailored meal plans have been a life-saver – not just once, but twice.

Mary received freshly-prepared meals for two years during her battle with breast cancer. While undergoing treatment, she suffered permanent radiation burns which made it difficult for her to lift her arms. Physically unable to go grocery shopping and prepare her own meals, regular food deliveries gave Mary the energy she needed to manage her illness.

Our freshly-prepared meals helped Mary battle
breast cancer and recover from heart surgery.

“Through all of this, [Food & Friends] made me feel good, I didn’t have to worry about my food supply,” says Mary. “I would have had to do more shopping and my aide would have had to do more cooking.”

Fortunately, Mary won the battle with breast cancer and was able to discontinue services. Things were looking up for Mary-until she found out that she suffered from aortic stenosis and had to undergo heart surgery. Now she needed Food & Friends’ services for a second time and more than ever.

Not only was Mary too weak to prepare meals but her circumstances required unique nutritional attention. Mary worked with one of our registered dietitians and it was determined that a diabetic meal plan would be better for her than the regular meal plan she was on during her bout with breast cancer.

“Our diabetic meal plan provides more fruits and non-starchy vegetables, and this increased dietary fiber helps to reduce serum cholesterol levels. We also provide fresh fruit and reduced sugar items for desserts,” says Brandy Love, Registered Dietitian. “Mary’s ability to have a diabetic meal plan is great because when blood sugar levels are not under control, people are more at risk for heart disease and stroke.”

This change in Mary’s diet still provides flavorful meals and her two favorite menu items: seafood salad and baked chicken. She also doesn’t have to completely give up her love of desserts – they’re just a little different than before.

Specialized meal plans are the cornerstone of our service because strong nutrition aids in disease management and improves the quality of life of our clients. The dedicated support of thousands of donors makes it possible for us to spend the time and funds needed to tailor 11 different plans to meet the needs of each client. Thankfully, our diabetic and heart-healthy meal plans are made possible by the Walmart Foundation, who recently donated $100,000 to provide 184,405 diabetic and low-fat meals to more than 400 clients this year.

“Our goal is to provide meals based on sound nutrition recommendations, tailored to meet the specific needs of clients as best as possible,” says Brandy. “We make it very easy for clients to switch between the eleven meal plans, which can also be combined to provide the greatest flexibility.”

To ensure that her meal plan is meeting her nutritional goals, Mary frequently speaks with one of our dietitians.

“I thank God for the privilege to be a part of Food & Friends. They are helping so many people who are homebound, sick and disabled,” says Mary. “It makes you feel good that people care about your health and maintenance.”