Quarterly News from Project Open Hand | Published Since 1989 Issue No. 121
Spotlight On DAS and POH : a public/private ith Love + Food ls w is M ea edic M ine partnership POH @ 35
Celebrating 35 Years delivers results he San Francisco Depart- This begged the question — how freezers for five CNP locations demand,” said POH CEO Paul ment of Disability and would POH meet the increased and the rental of a 40-foot Hepfer. Aging Services (DAS) demand? freezer trailer that can store up POH Director of Operations supports many nonprof- The answer: with help from to 20,000 meals. This additional Michael McCormick also it organizations that provide a T the community in partnership capacity has allowed POH to noticed the positive impact on range of services to older adults, with DAS. increase meal production from production. veterans, and people with dis- 8,000 frozen medically tailored abilities. “Long-standing support for meals to 17,000 per week. "DAS did not hesitate. They For Project Open Hand organizations like POH starts DAS funds also supported jumped in right behind us and (POH), its partnership with DAS, with good communication the purchase of an additional supported us. They gave us the which began in 1998, is vitally between our staff. This allows delivery van and personal ability to make the transitions important in providing nutritious us to be able to understand the protective equipment for necessary to continue to serve meals to over 4,200 seniors and issues impacting organizations staff and volunteers at risk of not only our existing clients, but adults with disabilities in the city. and quickly provide guidance COVID-19 while distributing to expand and serve even more and support as needed. In the clients,” he said. From the Community meals to the community. case of POH, this meant helping Nutrition Program (CNP) that The Shelter in Place orders support big changes in food To put this in perspective, serves meals at 16 community prevented regular food service operations to “to-go” prior to COVID-19, the CNP center locations to our mobile deliveries to Single Resident services, and providing the program offered 6,000 meals grocery center that travels to Occupancy (SRO) locations, and financial support to implement total at its 16 locations and underserved communities to residents could not easily shop these changes,” said DAS delivered 441 single meals per building maintenance and for their needs. Executive Director Shireen week to 63 clients. kitchen equipment upkeep, DAS McFadden. When COVID-19 restrictions “When the SRO food has been an essential source and guidelines began, DAS deliveries stopped, POH and of funding support for Project To help POH pivot its helped the CNP program adjust DAS quickly began working Open Hand. operations quickly, DAS, who together on the matter together provided $2.5 million to POH its model. Congregate meal But in early March of this and started discussing solutions. in the last fiscal year, gave an settings switched to pick-up year, the City of San Francisco Familiarity and trust between additional $750,000 in one- only and saw its number of and DAS demonstrated their our two organizations meant time-only funding through 6,000 meals a week rise to over ability to respond quickly. They that we knew what resources the GIVE2SF Response and 9,000 by early June. To help stepped up their support to were available and each could Recovery Fund, a special alleviate the increased costs of nonprofits like POH through quickly identify what was fund established by the City shifting production to create this most challenging and needed to design a solution,” and County of San Francisco. more frozen meals, DAS also unprecedented time – the McFadden said. “ Corporations, foundations and contributed an additional $3 COVID-19 pandemic. individuals gave to this $28.5 reimbursement per meal for 778 Residents at 10 SROs who When shelter-in-place orders million fund through the end of extra labor in producing and were in need of food during the went into effect on March 17, July. (POH also directly received storing a frozen meal. beginning months of shelter in the impact was felt on many over $2M from generous donors “Our ability to adjust place, began receiving meals. levels. Six CNP locations, which during these months). our services from a senior From the end of April to the end offer a communal setting of June, on average 2,123 meals With the DAS funding, POH congregate model to one that for seniors and adults with were delivered every week to is building a $175,000, 16 better met the needs of people disabilities, closed. The 125 these locations. Although the x 30 foot walk-in freezer for most at risk for COVID-19 would daily volunteers POH depends number of weekly deliveries additional storage capacity have been significantly reduced on were reduced to 28. Clients, has now dropped to 580 meals of more than 12,000 frozen without the quick action by many who fall within the at- due to the lifting of some medically tailored meals DAS. They quickly approved risk group, were forced to stay COVID restrictions, the initial and a new 11x16 foot fridge our plan to rapidly scale up our home. individually prepared meals and response helped many be food for storing raw ingredients, and nutrition secure during that But the demand for POH their funding provided us the produce, and dairy products. critical time services increased as an ability to increase our capacity Additionally, DAS is funding essential food service provider. to stay ahead of the increased The solutions DAS and POH continued page 5 Paul’s Letter Nutrition Security
Dear Friend, Project Open Hand started out 35 years security), intestinal parasites, for instance, any of us are familiar with the term ago in both worlds; food security and can reduce nutrient uptake and thereby M“Food Security.” The United States nutrition security. We have refined and limit nutrient security.” Department of Agriculture Economic enhanced our nutrition offerings along the In our experience in the San Francisco Resource Service division describes it way. Bay Area, we regularly see people this way, “Very low food security (old From Day One, Ruth Brinker was ahead struggling to manage serious health label=Food insecurity with hunger): of the curve. Ruth served her “Meals with issues, trying to get by on low quality, Reports of multiple indications of disrupted less inexpensive calories that are often eating patterns and reduced food intake.” provided by well-meaning people and Food security, as defined by the United organizations. In such cases appropriate Nations’ Committee on World Food nutrient uptake is virtually impossible, Security, means that “all people, at all “garbage-in, garbage out”. The old times, have physical, social, and economic argument of “well, it’s better than no food access to sufficient, safe, and nutritious at all” is a terrible position to take in this food that meets their food preferences nation with so many resources. and dietary needs for an active and healthy At Project Open Hand, Nutrition Security life.” This latter definition is an improved, means a healthcare professional, such as a although still lacking attempt to provide registered dietitian, is involved in the meal focus to the role food plays in one’s overall planning. It means that a meal recipient’s quality of life. medical diagnosis is taken into account. Love” with special attention to her friends’ I’d like to introduce a new concept to It means that we examine the upstream health conditions, at that time, HIV/AIDS. sources of the food for our kitchen and you: Nutrition Security. This is achieved when an individual has regular and There is no one-size-fits-all. The degree grocery center, before it even reaches our reliable access to the food and nutrition of someone’s nutrition security varies by stoves and kettles. It even extends to the they require individually to maintain or individual requirement and other societal personal touch of when we deliver the improve their health status. While Food factors such as where they live, their social- food, or a client picks up their food for Security has traditionally focused on economic class and race and ethnicity. the week. hunger and calories, Nutrition Security Healthy food is more expensive. As highlighted in our cover story looks at individuals and their unique A 2013 study from Harvard School of about the support we receive from the dietary requirements — often specific to a Public Health found that eating a healthy Department of Disability and Aging chronic health condition or with an aim at diet (fruits, vegetables, fish, and nuts) costs Services, we need partners in this preventing adverse health outcomes. $1.50 more per day per person than eating movement. We need your assistance on Nearly every national and international an unhealthy diet (processed foods and every level, from advocacy and policy health and medical governing body will refined grains). It adds up. That's an extra making, to preparing meals and making point to the fact that nutrition is one of $2,200 each year for a family of four and a delivery of meals and groceries. These the key drivers to the rates of chronic that is likely a low estimate. times demand a thoughtful, thorough, health conditions that have been climbing Nutrition Security is a holistic approach and humane response. Please consider worldwide exponentially. In the United that addresses the other factors involved donating to openhand.org/donate. States alone, according to the Centers for in our food culture: climate change and Thank you. Disease Control and Prevention, more than environmental factors, sustainable food 70% of adults over the age of 55 have at sourcing and smart processing, reducing least one chronic health condition and 50% food waste and designing programs for have at least two. improved nutritional outcomes.
In early 2020, John Ingram, of the Environmental Change Institute at the Meet our Board Member, University of Oxford, argued the distinction Aditya Wakankar, Senior Paul Hepfer in the journal Nature Food: “Despite a Chief Executive Officer Director, Head of CMC significant reduction over the last 50 years Strategy at Sangamo Therapeutics, Inc.. Adi in the number of people who are hungry, joined our Board late more than 820 million people are still 2019 and is working to hungry and at least two billion more lack make a broader impact sufficient nutrients; paradoxically, more through board service. than two billion people are overweight or obese. Although food intake might follow guidelines (aimed at achieving food
Quarterly News from Project Open Hand | Published Since 1989 Issue No. 121 Project Open Hand’s mission Board of Directors Executive Team Let’s Connect is to improve health outcomes Paul Hepfer openhand.org and quality of life by providing CHAIR: CHAIR OF FINANCE COMMITTEE: Mike Henry, John Colton, Chief Executive Officer nutritious meals to the sick San Francisco Kaiser Permanante Ana Ayala, VP, Programs and vulnerable, caring for and San Francisco VICE CHAIR: educating our community. ACTIVE MEMBERS: Jonathan Jump, VP, Operations 730 Polk Street Ruth Yankoupe, Vishwa Chandra, Jennifer Wieman Petraglia, San Francisco Getaround McKinsey & Company Splunk Amor Santiago, VP, Development and CA 94109 (415) 447-2300 Andrew Chang, Aditya Wakankar, Community Affairs Project SECRETARY: Portola Pharmaceuticals Osterweis Capital Oakland EDITOR/WRITER: Patricia King, Kim Madsen, ME.d., R.D., Open Hand California Olive Oil Council Aneesh Krishna, Andrea Wilkinson, 1921 San Pablo Ave. Marcus Tolero, Manager, McKinsey & Company Zogenix Director, Nutrition Services Oakland CA 94612 Marketing and Communications Helene York, Preston Maring, M.D. (510) 622-0221 M.D., San Francisco ISS Guckenheimer FOUNDER: Ginny McSwine, Ruth Brinker Salesforce
2 | MealTimes | Issue 121 Community Volunteer Spotlight: Joe DeJulio
oe DeJulio’s fondest memories begin in a kitchen as a youth in With his professional background in operations, he arrived early J Upstate New York. to set up volunteer stations and he started the famed whiteboard, “I was always in the kitchen with my grandmother when I was listing the day’s tasks to be completed by volunteers. growing up,” Joe said. “I would watch her prepare meals and that Joe received an award from the Gap Foundation for his high always made me happy…meals have always been number of volunteer hours and he also won the about bringing people together for me.” national award for volunteering from AvalonBay Years have passed since Grandma Josephine Communities. Both companies also made financial shared her kitchen with Joe, but the feeling of donations to Joe’s charity of choice – you guessed creating meals with love continued for Joe as a it: Project Open Hand. longtime volunteer and advocate of Project Open Joe’s enthusiasm and dedication to providing Hand. nutritious meals to the community never waned Joe moved to the Bay Area in 1993. He started from his early days of delivering meals from the volunteering at Project Open Hand in 1996 17th street kitchen to volunteering during the when his former employer, the GAP, encouraged COVID-19 pandemic. their employees to volunteer at community COVID-19 brought about challenges for Joe organizations. He picked Project Open Hand — shifts were longer and the limited amount of because he witnessed the devastating effects of the volunteers in the kitchen due to social distancing HIV/AIDS epidemic on the East Coast and the Bay guidelines meant he had to work harder. But he Area. continued to come in every Sunday, and he and the “The GAP gave us a list of all these places to other volunteers figured out how to adjust to the volunteer, and it only took one second to know that Project Open situation. Hand was going to be the place for me,” Joe said. “I never felt more committed than in 2020 with COVID. I can Joe first began delivering meals from POH’s original location say I saw this seriousness with my fellow volunteers. We made it a on 17th Street to the Marina District and he did this for two years. personal challenge to be the best that we could be. But when a new job opportunity required more travel, he stopped “I did this as long as I can, and I did it as often as I could,” Joe said. delivering meals and was only able to volunteer sporadically. Joe’s volunteer days at Project Open Hand came to an end this Then in October 2008, a life-changing event made him summer when he moved to Mexico to start a new chapter in his reevaluate his outlook on helping others. The woman who showed life. Although he’s now a country away from the 730 Polk Street him the importance of how a simple meal can bring people kitchen, he’ll always remember the lives he impacted by doing together, his Grandma Josephine, passed away. good work. “I started to think about my own religious feelings. You’re “I see pride when my dad tells his friends that he’s proud of me supposed to help your brother and sister. My grandma had done for doing this all the time. It makes my family happy and proud.” this for people without having been told by anybody,” Joe said. Somewhere, Joe has also made his Grandma Josephine happy Joe came back to Project Open Hand and volunteered almost too. every Sunday morning in the kitchen, cutting vegetables and Consider a donation at openhand.org/donate. prepping ingredients.
Project Open Hand Plate Clubs Your gift makes a difference. MealTimes offers special acknowledgment to Project Open Hand supporters who have made gifts totaling $1,000 or more from Jan. 1, 2020 through Jun. 30, 2020. If you have questions about this list, please contact donations@ openhand.org or 415-447-2300. View all clubs, including China Plate Club, at openhand.org/mealtimes121 DIAMOND PLATE CLUB SILVER PLATE CLUB BRONZE PLATE CLUB Autodesk, Inc. $100,000 + $10,000 - $24,999 $5,000 - $9,999 Ernest Chen City National Bank The Permira Foundation Anonymous (1) Anonymous (3) Stephen Collins and Kenneth Prag PLATINUM PLATE CLUB Bigglesworth Family Foundation Amgen Foundation $50,000 - $99,999 Susan M. and George L. Crow John Callan Jr. Martha Angove and Carl Kaufman Carolyn and Gordon Davidson Anonymous (1) Capital One Paul Asente and Ron Jenks James Scott Bays David Ehrenberg Anthem Blue Cross Foundation FThree Foundation The California Wellness Foundation Connie Ellerbach Dana and Robert Emery John Garfinkle Vishwa Chandra and Anubhuti Sharma First Dollar Foundation Delta Dental Plan of California Theodore and Frances Geballe Dr. and Mrs. Melvin Cheitlin Diane Freeman Frank A. Campini Foundation John & Marcia Goldman Foundation Estate of Joan Colonna The Green Cross Gilead Sciences, Inc. Evelyn and Walter Haas, Jr. Fund James Covey Sarah Griffith Heising-Simons Foundation Hellman & Friedman Sharon Dickson and Jeff Gray The Humanist Fund The Harry and Jeanette Weinberg Horizons Foundation Jerome and Thao Dodson James Kenney* Michael Kossman Foundation KeyBank Foundation Episcopal Impact Fund Mainsail Partners GOLD PLATE CLUB Gail McIntyre Carol and Joseph Grundfest $25,000 - $49,999 Michael J. McGinley McKinsey & Company, Inc. Inner Sunset Community Rachel and David Metz Blue Shield of California Foundation Mary and Michael Osborn Advocates, Inc. Estate of Sylvester James Renewal by Andersen of San Francisco Crankstart Nellie Prescott Trust Anne and Martin Roher Carol Seiler Roberts Fremont Bank Foundation Roger D. Reading Safeway Foundation Eli & Mae Rosen Foundation San Francisco Hellmann Family Fund Richmond/Ermet Aid Foundation Richard Seiler Richard Ross 730 Polk Street Jewish Community Federation and San Francisco Salesforce Triton Container International, Inc. Tachina Rudman-Young and Peter Young Endowment Fund CA 94109 George H. Sandy Foundation Annie Westwater and Cormac Eubanks Elizabeth Shattuck (415) 447-2300 MAC AIDS Fund Ruth F. Seiler Whole Foods Market Hans Sluga Oakland National Disability Institute The Soden Family Charity Fund Ruth Yankoupe Tides 1921 San Pablo Ave. Ellie Wood Premier Nutrition, Inc. Beverly and Bruce Stamper CRYSTAL PLATE CLUB Oakland $2,500 - $4,999 CA 94612 Redwood Credit Union The Williams & Hart Rainbow Fund (510) 622-0221 Stupski Foundation WIZARD487 Fund Anonymous (2) * Designates members of The Supper Club, Project Walter & Elise Haas Fund Maxine and Jack Zarrow Family Foundation Altum Partners, LLC Open Hand’s monthly giving program. To learn Wells Fargo Foundation American Conservatory Theater more about The Supper Club, visit: Allison Arden www.openhand.org/give/supper-club.
MealTimes | Issue 121 | 3 continued from page 1 designed were all made with “POH, as well as many community- one goal in mind – continue based organizations, have played From Our uninterrupted service to the elderly, critical roles in the citywide Kitchen sick, and the most vulnerable in our coronavirus response efforts and to Yours Chicken Curry community! have helped keep countless older Marilyn, a senior client who lives in adults and those with medical an SRO and currently receives POH conditions by allowing them to Ingredients meals at the Curry Senior Center, shelter in place safely. DAS is grateful said, “I can’t cook at home because for our relationship with POH and • 1 tablespoon olive oil • 2 4oz boneless chicken breast, I live in an SRO. Having these meals all they do for the community • ½ medium onion, 1” dice 1” dice is convenient, nutritious and healthy. throughout their multiple programs,” I am maintaining my good health McFadden said. • 1 clove garlic • 1 teaspoon kosher salt because I have these meals during None of the work POH does and • ¼” ginger, minced, optional • ½ teaspoon black pepper this difficult time.” continues to do can be done without • 1 small potato, peeled, 1” dice • 1 cup water The partnership between DAS and the support from donors like you. • 1 medium carrot, peeled, 1” • ¼ cup yogurt, optional POH started decades ago. Although Thank you! We need you to meet dice • 2 tablespoons cilantro, both have worked together to the continuing level of need. • 1 stalk celery, 1” dice chopped, optional address the needs of vulnerable To make a one-time gift or a • 1½ tablespoon curry powder, populations, there’s still a lot of work monthly donation, please go to divided to be done during the COVID-19 www.openhand.org/donate. Instructions pandemic and beyond.
DAY BEFORE: Defrost chicken breast in refrigerator overnight. Dice chicken and sprinkle with 2 teaspoons curry powder, salt and pepper. Marinate for at least 30 minutes or overnight.
TO COOK CURRY: In a medium sauce pan heat oil over medium heat. Sauté onion until translucent. Add garlic and ginger. Stir until fragrant about 2 minutes. Monthly Gifts Make a Difference Stir in curry powder and toast for 1 minute. Then add potatoes and cook Your monthly gifts help alleviate the increased costs we are facing and ensure for about 7 minutes. Add carrots and celery. Add diced chicken and stir that we continue to get nutritious meals in the hands of those who need it most. until lightly browned, about 7 minutes. Add water. Bring to a boil and then lower heat and simmer for 15-20 minutes or until chicken is cooked When you join The Supper Club, Project Open Hand's monthly giving group, and tender. Season to taste w/ salt and pepper. Turn off the heat, fold in you get VIP perks to POH signature events, special invitations to members-only yogurt and cilantro, if desired for a creamier texture. activities, and exclusive insider access. Join the Supper Club today! Thank You. openhand.org/supperclub Serve with brown rice for additional fiber.
4 | MealTimes | Issue 121 MealTimes | Issue 121 | 5 openhand.org
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From Our Kitchen to Yours: to From Kitchen Our Winter 2018/2019 | Issue No. 115 No. 2018/2019 | Issue | PublishedWinter Since 1989 Volunteer Spotlight: Volunteer Spotlight: Chicken Curry Joe DeJulio DeJulio Joe PAGE 3 PAGE PAGE 4 PAGE Project Open Hand Street730 Polk San Francisco, CA 94109
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