Healing with Family: Chef Matt Steiner Says Food & Friends Helped His Stroke Recovery

Chef Matt Steiner walks back and forth at a brisk pace through the kitchen and Expediting (the area where meals are packaged and prepared for home delivery). It’s been a busy day at Food & Friends and he’s wrapping up the last of the day’s volunteers.

Anyone who sees him today would have no idea that, just five years ago, Matt was re-learning how to walk and regain many of his motor skills after a major stroke.

Chef Matt Steiner in the Food & Friends kitchen

“In June of 2011, I had a major stroke,” said Matt. “I had to have open heart surgery and I had a large part of the muscle from my right leg removed. Between the surgeries and physical therapy, I was in the hospital for about six to seven weeks. I also found out during this time that I’m HIV-positive.”

Matt had to start over on a number of fronts. He had to learn to walk again. He couldn’t drive. His speech and other motor skills were impaired.

“I still have a slight stutter,” said Matt. “It’s not as bad here. I’m more comfortable speaking here so it doesn’t bother me as much.”

As part of his recovery, Matt decided to be a volunteer chef at Food & Friends.

“My mom found Food & Friends,” said Matt. “It was her idea to volunteer here to get me out of the house and be more active. If it hadn’t been for her, I would probably be a client of Food & Friends today.”

Matt started on Friday shifts with his mom and his daughter. The short shifts he started with allowed him to walk around and rehabilitate his leg. He also found a welcoming and comfortable atmosphere that would help to quicken his recovery.

“It really is like a family here,” said Matt. “I knew, working as a chef in other places, that I would never find this atmosphere anywhere else. Everyone, from the staff to the volunteers, is so friendly and supportive. And there is much less stress here than I’ve found working in restaurants. It really was ideal for me.”

Matt was hired as on-call chef in September of 2014. One year later, he was hired full time. But this job means more to him than just a paycheck.

“I would do this job even without pay,” said Matt. “Doing what I do means a lot to me. I have friends who are clients and friends who are volunteers so I take this job personally.”

It’s been a long road to recovery for Matt. And he credits Food & Friends with helping him recover faster.

“My recovery would have been a lot slower without Food & Friends,” said Matt. “Being here, getting to walk around a lot, interacting with different people and different personalities, and how nice everyone is – that made a big difference in my recovery.”

Take Time to Savor the Flavor of Eating Right: March is National Nutrition Month!

Every March, the Academy of Nutrition and Dietetics celebrates National Nutrition Month. As a month-long celebration of food and nutrition, National Nutrition Month aims to get people thinking about making informed food choices that will benefit their health.

Each year the Academy selects a fun nutrition-related theme to set the tone for National Nutrition Month. This year’s theme, “Savor the Flavor of Eating Right” encourages everyone to take time to appreciate the pleasures, great flavors, and social experiences food can add to their lives. We all have our own unique and meaningful food traditions. National Nutrition Month is a great time to pause and take a moment to ensure we are embracing those traditions fully and enjoying delicious foods that nourish our bodies and lives. 

Eating right starts with making healthy choices most of the time. Whether you are a nutrition-newbie or a seasoned veteran, taking time to periodically reassess your eating patterns is a great habit to develop. You can use the “rate your plate” activity on the next page to quickly assess your own eating patterns and healthy habits. Usually we all have a few areas that we can improve upon!

There are some simple ways to improve your eating pattern that provide maximal health benefits. You can start by adding more fruits and vegetables to your diet, choosing whole grains instead of refined grains, and avoiding foods that are high in added sugar, salt or saturated fats like butter or processed meats. Choosing healthier beverages like water and low-fat milk more often and limiting sugary beverages like juices and sodas reduces added sugars and empty calories. Take advantage of the health benefits of a plant-based diet and try out a couple of meatless meals per week, or swap the meat for seafood (consumption of at least 8 oz of seafood per week is recommended to reduce the risk of cardiovascular disease). Making a meal plan each week and sticking to it can help keep your healthy patterns on track, save you money and reduce food waste.

Once you’ve built your healthy foundation by mastering the above tips, you may want to kick it up a notch by adding more flavor to your meals in a healthy way. This can make mealtime even more enjoyable for you and keep healthy eating fresh and exciting. There are many things you can do to add extra flavor to meals without adding sugar, salt or fat. Try using fresh herbs to add a punch of flavor to dishes, or add a tangy taste with citrus juice (lemon, lime, orange) or vinegars. Use aromatic ingredients generously (like onion, garlic, fresh ginger, shallots and chili peppers) to take dishes to the next level. Grilling or roasting vegetables at high heat can give them a sweet, smoky and irresistible flavor. Be adventurous and try new-to-you ingredients and recipes!

Finally, truly savoring your mealtimes can help you stick with your healthy eating habits and promote a positive relationship with food that can last a lifetime. Investing a bit of time into learning to cook your meals at home reaps long-term benefits. Many people find the reward of sitting down to a meal they’ve taken time to prepare brings a sense of satisfaction and pride, and home-cooked meals are almost always healthier than store-bought prepared foods or restaurant meals. Cooking may even become a relaxing and fun hobby once you get the hang of it!

Savoring mealtimes also means enjoying your food in the company of others as often as possible. Making family meal time a fun ritual provides an opportunity to connect with your loved ones on a regular basis. Avoiding distractions while you eat by doing things like putting your phone away and turning off the television gives you the opportunity to appreciate your meals.

So this March, remember to slow down and take a moment to assess your eating patterns and healthy habits. Is there room for improvement? What simple steps can you take to help yourself truly savor the flavor of eating right? Happy National Nutrition Month from the dietitians here at Food and Friends!

RATE YOUR PLATE- from the Academy of Nutrition and Dietetics

Do you:	Most days	Sometimes	Never
Consider nutrition when making food choices?	2	1	0
Avoid skipping meals?	2	1	0
Include 3 or more whole-grain foods daily?	2	1	0
Eat at least 2 ½ cups of veggies daily?	2	1	0
Vary veggies with dark green and orange varieties?	2	1	0
Eat at least 2 cups of fruit daily?	2	1	0
Get 3 cups of low-fat or fat-free milk or yogurt daily?	2	1	0
Choose lean meats and poultry?	2	1	0
Vary protein choices with more fish, beans and nuts?	2	1	0
Limit added sugars, salt and solid fats?	2	1	0

Now add up your points to get your total score and see your results below:

16 – 20 points:	Healthy eating seems to be your habit already!
10 – 15 points:	You’re on track. A few easy changes will make your total eating plan healthier.
0 – 9 points:	Sometimes you may eat smart. For good health, add more smart choices to your eating plan.

Deliver Hope and Health to Neighbors Like Ana

I wish you had the chance to meet all the clients served by Food & Friends.

...To see for yourself the impact your gifts make on thousands of children and adults throughout our community.

...To understand the difference a meal and a visit from a volunteer makes to men, women and children dealing with cancer, HIV/AIDS, serious diabetes and other debilitating illnesses.

But I did want to share a note we received from one of our clients, Ana. The note was addressed to us, but it was meant for you. Because you are a partner in our work; YOU are Food & Friends.

Dear Food & Friends,

I wanted to send you my heartfelt appreciation for all that you do. Thank you for helping me during the most difficult time in my life . . .

You were a big part of my healing team and my survival. Your services were crucial to my wellbeing. The responsiveness, kindness and fl

exibility you always showed me warmed my soul. May you continue to thrive. You are a blessing to many.

Love, Ana

Ana included a gift with her note. Will you join her?

Truly, you are the “Friend” in Food & Friends. Thank you once again for your generous and compassionate support.

With warm holiday wishes,

Craig Shniderman
Executive Director

Our Newest Chef Preps for Thanksgiving

Chef Alonna Tuggles moved to the DC area from Rochester, NY last December to work at the U.S. Capitol Visitors Center. On her daily commute, she saw homeless people along the streets and their image moved her to make a change in her life.

“I want to make a difference. I want to keep cooking. How can I do both?” she asked herself.

That's when Alonna remembered Food & Friends. She had volunteered to do meal delivery with Food & Friends in 2012, and it was an experience she never forgot. She checked in to see if the organization had any openings and luckily for all, Food & Friends was looking for a new chef.

Alonna began her role as opening chef on September 8. She arrives each day at 5:15 a.m. to start preparation of the frozen entrees before moving on to cooking the soup. With the help of the other chefs and a team of volunteers, she creates lunch and dinner for thousands of clients. Variations of the meals are made to support all dietary requirements. To provide a sense of the scope of the task, Alonna recently made 75 gallons of seafood chowder and 65 gallons of ratatouille!

However, daily preparations are small in comparison to the Thanksgiving meal Alonna will be making for the first time this year. “I am going to have to say a prayer before work that day,” she jokes. Led by executive chef Mark Locraft, the Food & Friends team will create 3,500 Thanksgiving meals. The meals will include a turkey, sides and pies - all the delicious dishes of a traditional Thanksgiving meal. Thankfully, Alonna will have the support of volunteers, many of whom have some culinary experience, or have volunteered for years and are well-prepared to keep things running smoothly.

What is it like to work in a kitchen that relies on volunteers? “The volunteers want to be here,” Alonna says. “They bring an energy that wakes you up and makes you want to do your own job.”

Thanksgiving is the busiest day at Food & Friends, but Alonna already knows that at the end of it, she will list her role at Food & Friends as one thing she is thankful for this year. “It doesn’t feel like work because of the environment,” Alonna says. “You feel so welcomed in our kitchen. It is definitely ‘food and friends’. It’s such a happy place.”

Pie Sales Coming to a Close: Order While You Still Can!

Thanksgiving is getting closer. Do you know what you’re having for dessert?

If your mind is flooded with images of the season’s staples, freshly baked apple and pumpkin pies, you’re in luck and you’re just in time.

It is the last week to buy pies from Slice of Life before sales close on November 19th. Thousands have already been sold by our dedicated teams and sellers. But, we want to make this year extra special by exceeding our goal of selling 9,000 pies!

Purchasing a pie from Slice of Life doesn’t just make you the favorite at the dinner table come Thanksgiving Day; it really makes a difference in the community. Whether the pie is for yourself, a Food & Friends client, or you just make a donation, you are ensuring that someone with a life-challenging illness is getting healthy, home-delivered meals throughout the year.

Pies are available to be picked up on Tuesday, November 24th, from 12:00 pm until 8:00 pm. Pick up locations are at various CVS/pharmacy storefronts throughout the area. To find the most convenient location, go to http://www.sliceoflifedc.org/locations.cfm.

If you are unable to buy a pie this year, remember that any donation can help Food & Friends' clients year-round. You can make a contribution on the website or over the phone at (202) 269-6896.

Another way to help out is by volunteering at any of the 38 pick-up sites on November 24. There are three shift times to choose from and you will be able to pick the location you prefer. You will receive a Volunteer Training Call before the pick-up date to inform you of your duties and a volunteer t-shirt will be provided. Sign-Up to Volunteer.

We hope you can help us bring joy this holiday season to those who need it the most!

Food & Friends’ Critical Ingredients: Hope and Health

“This one’s a winner,” said SaVanna Wanzer at the end of a recent Food & Friends cooking class.

She is referring to the Maple Walnut Apple Crisp prepared by the group under the guidance of Food & Friends registered dietitians Sarah Muñiz and Jennifer Pasqua. “I definitely plan to make this over the holidays.”

SaVanna says she is at a good place going into this holiday season, stress-free and depression-free. But that has not always been the case. 

A native Washingtonian who has lived with heart problems since she was 16, SaVanna learned she had HIV when she went to donate blood while working at the Department of Veterans Affairs. That was in October 1985.

Rather than telling her in person, they broke the news in a letter that simply said she was not eligible to donate blood and should see a doctor to take an AIDS test. “I was devastated,” she says. As a transgender woman, she also faced rejection by close family members.

She turned to drugs and alcohol as an escape. Today, she is on a much different path, with a focus on addressing her obesity and diabetes with guidance from her Food & Friends dietitian Anna Kinnard.
“Dealing with HIV is tiresome,” says SaVanna. “And rejection by family members can send you into a depression.”

In contrast, at Food & Friends, she is “treated like a member of the family by everyone from the police officer who greets you at the door with a big smile to the nutritionist who gives you a warm hug to fellow clients who meet over cooking classes. Food & Friends provides two critical ingredients: hope and health.” At the end of the day, she says, “they are in the business of saving lives.”

With Anna’s help, SaVanna’s diabetes is under control. She has added vitamins to her diet and is learning to make better choices relating to food.

This Thanksgiving, she is one of 600 clients who will receive a free Food & Friends holiday meal – enough food to serve five people. She plans to share the spread with three transgender youth she mentors. “I want my brothers and sisters to know there is hope after HIV,” she says.

Perfect Thanksgiving Side Dish: Butternut Squash & Orzo

Butternut Squash & Orzo is an easy-to-make, delicious side dish full of nutrition. You can easily convert the recipe to a satisfying main dish simply by adding your favorite protein. Or leave out the protein and enjoy this sweet and savory seasonal treat alongside your Thanksgiving turkey.

Serving Size

Serves 6, ½ cup orzo and 1 piece of squash per serving

Ingredients

• 1 large butternut squash
• 2 teaspoons maple syrup
• ¼ teaspoon red pepper flakes
• Pinch ground cayenne pepper
• ¾ cup orzo pasta
• 1 Tablespoon butter
• ½ teaspoon salt
• Pinch ground black pepper
• 1 tablespoon fresh rosemary
• 1 cup grated Parmesan cheese

Instructions

• Preheat oven to 375°F.
• Rinse and cut squash in half. Remove seeds.
• If using fresh rosemary, rinse and chop now.
• Drizzle 1 teaspoon maple syrup over the cut side of each squash half. Sprinkle each with red pepper flakes and cayenne. If using rosemary, add now.
• Cover baking sheet with aluminum foil. Place squash halves on the baking sheet. Roast until squash is tender and pierces easily with a fork, about 30–35 minutes. Remove from oven. Keep squash loosely covered with foil.
• Cook pasta following package directions. Drain in a colander. Transfer to a medium bowl. Add butter, salt, and pepper. Stir to coat well.
• Cut each squash half into thirds. Remove skin from squash. Serve one piece of squash over each portion of pasta.
• If using grated Parmesan cheese, sprinkle over squash and orzo now.

Courtesy of cookingmatters.org 

Abbe Levin: Hammin' It Up on Thanksgiving

With a background in theater, it’s no surprise that Abbe Levin is a bit of a ham. Or should we say turkey. For the past several Thanksgivings, she has brought joy to our clients by delivering meals while wearing her signature turkey hat.

Delivering meals “is a beautiful way to spend the holiday,” says Abbe. “People are so genuinely happy to see you and share in the joy of the day. I think of it as reaching out to friends I haven’t met yet.”

A native Washingtonian, Abbe first began delivering meals while working in New York City as an actor. Working with nonprofit organizations such as Broadway Cares/Equity Fights AIDS (a funder of Food & Friends) and God's Love We Deliver, she packed meals into her car to take to older adults, people with HIV/AIDS and others living with chronic illnesses.

Twelve years ago, Abbe moved back to the D.C. to help care for her aging parents, Chuck and Marge Levin, and manage Chuck Levin’s Washington Music Center – the family business they founded in 1958. After both parents passed away, she found herself with free time to volunteer on holidays. That is when she connected with Food & Friends, offering to deliver meals over the winter holidays.

“I love doing the food delivery,” says Abbe, who in recent years has been joined by her colleague from the music store, Gloria Williams. “There’s something very calming, very comforting in delivering meals on Thanksgiving,” she says, pointing out that it puts her in a good mood going into the frenzy of Black Friday.

Abbe credits her parents with instilling in their children a philanthropic spirit and genuine compassion for others. “They were the kind of people I aspire to be,” she says.

So was her brother, Robert, who passed away suddenly two years ago at the age of 55 after a short illness. She still remembers the profound statement he made at the end of his life: “I’m so lucky,” she recalls him saying. “I have people to care for me. But what happens to th
ose who aren’t so lucky? What do they do?”

Abbe thinks about that every time she delivers a meal. “Thank goodness for organizations like Food & Friends, who step in and help until a cure is found – or just until…” she says in a voice filled with compassion.

PIE DAY 2015: Stop by Farragut Square on 11/4 for a Bite

FREE LUNCH TIME PIE TASTING FOR A GREAT CAUSE!
Food & Friends to Hold Pie Day in Support of Slice of Life
Wednesday, November 4, 2015

WHAT
Food & Friends will be hosting a community Pie Day in support of its annual Slice of Life Pie Selling Campaign, which funds nutritious, home-delivered meals and groceries to the critically ill in our community, on Wednesday, November 4, 2015 from 11 a.m.–1 p.m. at Farragut Square. During the event, Food & Friends will be distributing information about Slice of Life and giving away FREE samples of our delicious pies!

Community members will also have the chance to cast their vote for Apple Pie vs. Pumpkin Pie! The winning pie of our "In Pie We Crust" election will go on a flash sale for the remainder of the afternoon. Everyone who votes will be entered into a drawing to win a full Thanksgiving dinner for five plus two pies that are for sale to raise funds to support Food & Friends mission.

WHEN
Wednesday, November 4th from 11 a.m.–1 p.m.

WHERE
Farragut Square, K St. and 17th St. NW, Washington, DC

DETAILS
The 9th Annual Slice of Life Thanksgiving pie sale is a simple and delicious way for members of the public to support Food & Friends’ large-scale effort to deliver 1 million healthy meals this year to those in the community living with life-challenging illnesses. The goal this year is to sell 9,000 pies. Each pie purchased will provide ONE FULL DAY of meals for a Food & Friends client.

Pies may be purchased directly from Food & Friends or through one of our corporate or individual pie sellers. Visit www.foodandfriends.org/pie or text PIE to 51555 to find a directory of pie sellers, to sign up to help sell pies or to purchase pies online. Pie sales close on Thursday, November 19th. Pre-purchased pies can be picked up on Tuesday, November 24th at Food & Friends or more than 30 convenient CVS/pharmacy locations throughout the region.

WHO
The entire downtown DC community is invited to spend their lunch break tasting and voting for their favorite pie!

Living with HIV/AIDS: 30 Thanksgivings Later, Anthony Has Much to Be Grateful For

This month, Anthony Seymore celebrates his 30th Thanksgiving since being diagnosed with HIV/AIDS and given six months to live. He credits Food & Friends’ home-delivered meals with helping him get to this day.

“I need to eat certain foods to stay alive,” he says. “I contacted other organizations, but there were waiting lists and red tape. At Food & Friends, I know what I’m getting and know that it’s good for me – and that gives me peace of mind.”

From his home in Arlington, Virginia, Anthony reflects on that moment three decades ago when a physician delivered the news to the then 25-year-old. “In those days, an HIV/AIDS diagnosis was considered a death sentence,” he says. His family doctor wasn’t helpful. “He told me to go home and pray,” Anthony recalls.

Six months and a day after he got the news, his mother called him. “You’re still alive,” she said.” You’re going to be alright.” With encouragement from his parents, he graduated from Virginia Commonwealth University with a degree in business administration before moving from Richmond to the Washington area. In the District, he worked for 10 years at the U.S Department of the Interior before taking on a series of jobs with national retailers.

The past 30 years have included a number of health challenges, including diabetes, pneumocystis pneumonia (an infection common in people with weakened immune systems) and a ruptured heart valve.

Yet, throughout the years, Food & Friends has been there with home-delivered meals when he needed them. He marvels at how the meals have changed over the years, just as our understanding of nutrition has evolved. In the early days of the disease “the focus was on putting muscle and fat on you, so you wouldn’t waste away,” he says. Originally referred to Food & Friends in the late 1980s by the staff of Whitman-Walker, Anthony recalls deliveries of cheeseburgers, club sandwiches, and fruit juice.

Today, clients are referred to Food & Friends by their physicians for customized meals – designed by registered dietitians and professional chefs – that are both nutritionally balanced and tasty. In Anthony’s case, the meals are heart-healthy and created to address his diabetes. He is especially fond of the chicken with green beans and seafood platter.

Then there’s Thanksgiving dinner – Anthony’s favorite meal going back to his childhood. The Food & Friends delivery brings back fond memories of holidays spent at his grandmother’s – with its roast turkey, collard greens, sweet potatoes and apple pie. The only thing missing, he confesses, is the chitlins. (His doctor has given him permission to add them to the table. But only once a year!)