Spring Breakers Bring Curiosity and Energy to Food & Friends

Springtime means spring break for students across the country, and for Food & Friends, it means fantastic groups of student volunteers! This year we had 15 different spring break groups representing a wide range of schools and student organizations. The unifying factor? The desire to learn about the challenges facing our communities and how they, as future leaders, can make a positive impact. 

Students from around the world through American Councils

We were particularly excited to host the American Councils for International Education, an exchange organization that brings students from around the world to live in the U.S. for a year of learning both in and out of the classroom. The students who visited us came from all over, including Indonesia, Cameroon, Moldova, Bosnia, Kazakhstan, and the Philippines. While many of their countries have been war torn, the students had come to the U.S. with the goal of learning community service-based lessons that they could bring back to their home nations.  

Closer to home, a group from Georgetown University’s Alternative Break focused on the themes of hunger, homelessness, and intersecting issues in and around DC. They sought out Food & Friends for first hand insight into how health and illness factor in these broader problems.

Students from NYU volunteered with us all week!

Each student group’s volunteer experience is unique and tailored to their needs and interests. Some of our groups this year made a sustained commitment by working with us for the entire week, such as New York University’s LGBTQ Student Group and SUNY Purchase College. Others, like those from East Tennessee State, DePaul University, and High Point University, drove over 9 hours in school vans to participate in a variety of community service opportunities in our nation’s capital, including here at Food & Friends. The Ohio State “Buck-I-Serve” group comes every year for spring and winter break, and we were happy to welcome them back again this year!

The Food & Friends Service Learning Program allows students to gain valuable knowledge and see, first-hand, how their service impacts the lives of children and adults facing life-challenging illnesses as well as gain important perspective on issues such as HIV/AIDS and nutrition. If you like to learn more about bringing a student group to Food & Friends, go HERE!

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