Quarterly News from Project Open Hand | Published Since 1989 Issue No. 120
ith Love + Food ls w as M ea edic M ine POH @ 35
Spotlight On
Celebrating 35 Years The Response to COVID-19: Ruth Would Be Proud
uth Brinker, a San “When we first started hearing lunch meals. The grocery centers for POH appeared on social Francisco grandmother about social distancing, we knew and the mobile grocery van media platforms. and retired food-service right away it would have an began pre-packaging groceries New volunteers (neighbors worker, witnessed a close impact on us,” Chief Executive for clients, which helped speed working from home, food friend with AIDS suffering from R Officer Paul Hepfer said. “All up the pickup process, and industry professionals, college malnutrition during the height of signs pointed to the fact that we reduced time spent out of the students, and friends and family the AIDS epidemic in the 1980s. were going to have to be ready house for at-risk clients. members of POH staff and At that moment, Ruth knew to respond to this.” Staff members from different volunteers) signed up during the what needed to be done for her When the shelter in place departments and additional hires initial call for volunteers in March. neighbors – provide life-saving order for six Bay Area counties, stepped in where volunteers “We are so grateful,” State nutrition. And that’s how Project including San Francisco and would normally operate. POH Senator Scott Wiener said during Open Hand (POH) got started. Alameda, went into effect on expanded delivery capacity a volunteer shift. “Project Open Fast forward 35 years. Now, March 17 followed by continued to clients sheltering in place, Hand has always been there to on the 35th anniversary of updates to the order, the impact offering meals and groceries. get people the help they need.” when Ruth began cooking was felt throughout all levels of The registered dietitians shifted With no real end in sight yet to and delivering meals out of the organization. all communications with clients the COVID-19 pandemic, CEO her kitchen, POH finds itself to telephone calls and, in some Five of the 16 CNP locations Paul Hepfer believes POH is in another defining moment cases, video conferencing. closed. The 125 daily volunteers equipped for the challenges it of service – responding to the POH depends on were reduced POH also prepared for an faces now and in the future. needs of the community during by 78 percent, many of increase in demand for its the COVID-19 pandemic. whom help with kitchen prep, services during the coronavirus “It’s part of our DNA,” Hepfer said. “There’s something unique Prior to the outbreak, POH was packaging, meal delivery, and crisis. With funding from the to POH that helped in our working to expand services to grocery center duties. Department of Disability and response. Maybe that’s the north more people. POH continued Aging Services (DAS), POH But most importantly, the star of how we were founded, to prepare 2,500 meals a day. acquired a temporary 40- impact was felt by POH clients but it reinforced in us that this is Served warm and nutritious foot freezer trailer that could -- sheltered in place due to why we were created. And we’re meals daily to seniors and store up to 20,000 meals and their age and/or critical health not going to back away from adults with disabilities at 16 expanded meal service to four conditions and dependent on this.” Community Nutrition Program our medically-tailored nutrition. San Francisco Single Residence (CNP) locations in San Francisco. Occupancy (SRO) facilities. That north star POH looks to The dire situation posed a Delivered meals to homebound Medical providers also asked for inspiration and strength was huge challenge: How do you individuals. Provided fresh and POH to provide medically a grandmother and a retired- provide life-saving nutrition nutritious groceries out of its tailored meals to COVID-19 food service worker in a kitchen during the middle of a San Francisco and Oakland patients released from the preparing those first meals for pandemic? grocery centers. Drove out to hospital and recovering at home. delivery 35 years ago. the community to allow clients to Deemed an essential service, Fortunately, since the Will you support our efforts to shop at its mobile grocery van. POH quickly adapted its beginning of the health crisis, get healthy meals with love into operation. CNP added 400 more But when news and reports from POH was never alone. The the hands of those that need it meals per day to its program health organizations began to community responded to most during this critical time? and allowed clients to pick up show that the spread of COVID-19, its call for help. Individual a week’s worth of frozen meals, Please consider an emergency gift particularly in the Bay Area, was donations and contributions with the exception of two sites or a monthly gift today. Thank you. inevitable, POH began to prepare. from organizations flooded in. serving to-go breakfast and Personal fundraising campaigns openhand.org/donate
Paul’s Letter It's What We Do
Dear Friend, up our service volume while ensuring the commitment, to take on these new cases. hope you are maintaining your physical safety of our clients, staff, and volunteers. This is what we do. and mental health during this difficult As you are well aware, our services are We are developing other potential time. cost effective due in large part to the scenarios that may include adding an I over 100 volunteers who pitch in each additional kitchen and delivery shift to I’d like to share with you what we at Project Open Hand have been going and every day. But with many volunteers double or triple our production, if needed. through the past few months as the cancelling their respective shifts and social We have already procured a 40-foot Covid-19 crisis has hit our cities, region, freezer trailer to store up to 20,000 state, nation, and global community. It is additional meals. truly tragic — but we know our role to play We are proud to be part, as we have as a specialized essential service provider. for 35 years, of the system that takes care Earlier in January, we were thinking about of community members who are ill and the year ahead and that this would be our vulnerable. 35th year of service — it would be a year The situation is ever-changing and we are to celebrate the work and the thousands adapting as quickly as we can. We will work we have helped. We would celebrate our to update you with our communications. progression of meals with love to include We are so grateful for your gifts, the science of meals that heal. donations, and support that allows us Ruth Brinker, our late founder, to increase our capacity in this time of compassionately prepared meals for those unprecedented need. in need during the HIV/AIDS epidemic. This distancing straining our model, labor costs If there is any additional help you can is in no way the same because of the fear, immediately rose as did food cost related provide, it would be most appreciated. discrimination, and rejection experienced to purchasing higher cost products that by those who suffered from HIV/AIDS, but require less labor to prepare. Please consider a donation at COVID-19 has shown that those on the With more than half of our volunteers openhand.org/donate. other side of the economic divide, the over 60, we were encouraged by younger elderly, individuals in poor health with volunteers stepping up to the call. But we Thank you again! diabetes, heart disease and other chronic know this will continue to be a challenge illnesses, need our services now more than over the weeks and months to come. ever. We were asked to provide meals to We thought we’d be celebrating Ruth’s some released from the hospital and birthday on May 1 differently, but our recovering from COVID-19. Our clinical collective world has been upended now staff has recommended three-weeks, Paul Hepfer because of the coronavirus. home-delivered meals for this now new Chief Executive Officer Even before Stay-at-Home orders were population in need of our services. in place, POH diligently worked to shore We agreed, without funding
Our New Board Chair and Board Members
(From Left to Right) Congratulations to our new Board Chair Mike Henry (Google), Board Member Andrea Wilkinson (Zogenix), Board Member Ginny McSwine (Salesforce), Board Member Helene York (ISS Guckenheimer), and Board Member Vishwa Chandra (McKinsey & Co.). We are excited to add their leadership and skills to an already talented group of board of directors.
Quarterly News from Project Open Hand | Published Since 1989 Issue No. 120 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: Chief Executive Officer nutritious meals to the sick Mike Henry, John Colton, Google Kaiser Permanente and vulnerable, caring for and Ana Ayala, VP, Programs San Francisco educating our community. VICE CHAIR: ACTIVE MEMBERS: Jonathan Jump, VP, Operations 730 Polk Street Ruth Yankoupe, Vishwa Chandra, Jennifer Wieman Petraglia, San Francisco OYO Hotels McKinsey & Company Splunk Amor Santiago, CA 94109 (415) 447-2300 Andrew Chang, Aditya Wakankar, Interim VP, Development Project SECRETARY: Portola Pharmaceuticals EDITOR/WRITER: Mill Road Capital Oakland Patricia King, Kim Madsen, ME.d., R.D., Open Hand Marcus Tolero, California Olive Oil Council Aneesh Krishna, Andrea Wilkinson, 1921 San Pablo Ave. Marketing and McKinsey & Company Zogenix Director, Nutrition Services Oakland CA 94612 Helene York, Communications Officer Preston Maring, M.D. (510) 622-0221 Kaiser Permanente, Ret. ISS Guckenheimer FOUNDER: Ginny McSwine, Ruth Brinker Salesforce
2 | MealTimes | Issue 120 Community Volunteer Spotlight: You Thank you to our healthy and able volunteers who answered our call for help during the beginning of the COVID-19 crisis. Without your dedication and support, the work we do would not be possible. We appreciate each and every one of you.
"It feels like something important to do. I'm glad to help and I hope that it makes a difference." - Rachel Smith, San Francisco
"I want to help as much as I can, to increase their well-being and to be healthy." - Su Phyo, San Francisco
Senator Wiener Lends a Hand "I'm healthy and I feel like this this is On April 14th, California State Senator a place where i can really contritbute. Scott Wiener volunteered at Project People need to eat, especially in times Open Hand in San Francisco to support of crisis." our efforts to provide critical nutrition to - Liz Velarde, San Francisco the community during the COVID-19 health crisis. "This is a time of crisis, and my goal to go to nursing school has fueled my Senator Wiener spent his time passion for humanity. This is a perfect preparing nutritious to-go meals that place to do that right now." were given to seniors and adults with disabilities at our Community Nutrition - Michelle Quong, San Francisco space located in our headquarters on 730 Polk Street.
"We have a lot of people who are food "During my days off I want my help insecure and who have health problems. my community and other people in Project Open Hand plays such a critical need to distribute healthy food." role in making sure that people who need - Mary Llaguno , San Francisco healthy food have that nutritious food and can stay healthy, particularly, during "I have more time and I rather COVID-19," Senator Wiener said. spend it and donate what I can do "The government can't do it alone. We hopefully in a helpful way." need our non-profit partners to really - Booker Riley, Oakland make sure people get the help they need."
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 during the previous quarter (Oct. 1, 2019 through Dec. 31, 2019). If you have questions about this list, please contact [email protected] or 415-447-2300.
DIAMOND PLATE CLUB Middle Passage Foundation Nicole Lederer and Lawrence Orr Paul Feuerwerker $100,000 + Wilda and Lowell Northrop, III Jean Marcucci First Dollar Foundation Gilead Sciences, Inc. Jane and Richard Peattie Preston Maring, M.D. David R. Johnson* PLATINUM PLATE CLUB Nellie Prescott Trust The Morrison & Foerster Foundation Ruth Ann and John Kennedy* $50,000 - $99,999 Redwood Credit Union MUFG Union Bank Foundation Patty King AIDS Walk San Francisco, Albert Polk Marie and Barry Lipman San Francisco Fund 4 Produced by ACRIA Thomas Renau and Alykhan Motani Gary Loeb Estate of Donald J. Scherl Beverly C. Cramer Living Trust Charles Roberts Christy Lottie Onnolee and Orlin Trapp MacPhail Family and Friends Anne and Martin Roher Sandra and John McGonigle Sheila and Robert Weisblatt* GOLD PLATE CLUB Mark Ryle and Steve Reidy Monaco Family Charitable Fund $25,000 - $49,999 Wells Fargo Foundation Anicia Santos* Benjamin Newsom BRONZE PLATE CLUB The Mary See Foundation Opes Advisors Richard Grand Foundation $5,000 - $9,999 Veronique and Peter Siggins Park Pictures, LLC Crescent Porter Hale Foundation Anonymous (3) Lee and Perry Smith Fund Marcia Rodgers and Garrett Loube Hellmann Family Fund Tim Barabe and Gail Kennedy ValueAct Capital Management, L.P. Tachina Rudman-Young and Peter Young George H. Sandy Foundation Kelly and Carrie Barlow Sutter Health CPMC Renee and Philip Seay Chuck Williams Donor Advised Fund Sharon Davidson Gina Wellmaker Charles Silverman SILVER PLATE CLUB Daniel Dodd Andrea Wilkinson Thomas Tarnowski, PhD $10,000 - $24,999 Fremont Bank Foundation WIZARD487 Fund Estate of Sylvester James Daniel and Adrian Blumberg The Fremont Group Foundation Marilyn Wolper Janet Weiss and David Wilson San Francisco Capital One David Giltinan Ruth Yankoupe Zephyr Real Estate 730 Polk Street Elizabeth Cartwright and Alan Casserly Emily and Sam Glick San Francisco Gryphon Investors CRYSTAL PLATE CLUB CA 94109 Fifth Generation, Inc. $2,500 - $4,999 (415) 447-2300 Heather Hanly and Dan Purcell* John and Marcia Goldman Foundation Anonymous (Home Depot stock gift) Elaine Hedge Oakland Jonathan Jump and Hal Marz Eileen Bewley Michael Henry and Tyler Wuthermann 1921 San Pablo Ave. Kaiser Permanente Community Benefit Terrie Campbell and James Henderson Oakland Estate of Sylvester James Andrew Chang* CA 94612 Mclntyre Charitable Foundation, Carri and Noel Kivlin (510) 622-0221 Charles Schwab Foundation In memory of Charles F. McIntyre Tong and Brian Kobilka * Designates members of The Supper Club, Project Community Thrift Store Open Hand’s monthly giving program. To learn more about The Supper Club, visit: openhand.org/give/supper-club.
MealTimes | Issue 120 | 3 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 during the previous quarter (Oct. 1, 2019 through Dec. 31, 2019). If you have questions about this list, please contact [email protected] or 415-447-2300.
CHINA PLATE CLUB Marie and Peter Dorsey Tracy and Chester Kwok San Francisco Giants Enterprises LLC / China Basin Ball- $1,000 - $2,499 Debra Dunn and Randy Komisar Sophie and Phurpa Ladenla park Company LLC Gilead Sciences, Inc. John Dwyer Fatma Lale and Tunc Doluca Robert Sass Alice Phelan Sullivan Corporation EACH Foundation David Landis and Sean Dowdall Lori Schechter and William Hebert The Altman 2011 Charitable Lead Annuity Margaret and John Engelhart Diane Lee Suzanne Schneider Trust Amy Eskin and Mitchell Shapson Susan and Jeffrey Leider Richard L. Schoenberger Memorial Fund Anonymous (5) Thelma Famorca Zahavah Levine and Jeff Meyer Sally Sexton and Hal Meggison Rosa and Rayce Anselmo Maureen Flaherty, MD Elisabeth Rellstab Levy Murray Simpson GitHub, Inc. Jeremiah Fong John Losito David Slattengren Julie and Tom Atwood Shirley Forbes Eve and Niall Lynch Judy and Manuel Soto Barrette Family Fund William Giammona and Dennis Lickteig* Diane Lynch Dr. Lisa Sternlieb James Bartlett and Theodore Hax Anthony C. Gilbert and Laurel Wroten Carole and Bruce MacPhail The Texodus Fund of InFaith Community Foundation Richard Beard Gilbert James MacPhail Lynn Tolin Nirav Bhakta Linda Glick* Lena Malik Gary Van Dyk Ida Braun Janet Graham John and Katherine Manley-Buser Duane Wakeham and Richard Sutherland Yvette Assia-Breslauer and George Bre- Paul Grippardi Carol Manus James Warren slauer Joseph and Carol Grundfest Todd McElhatton Al Weaser Jerri Brown and Tracy Steelhammer John and Katherine Halliday Geoffrey McNally Weiss Family Charitable Fund James Budke Mary Hao Gail Yee and Robert Meave Maria and Peter Wenner Renni Lyn Burge Monica and Stan Hayes Fran and David Meckler Laura K. Westley and Craig S. Tyle Carolyn Butler Nancy Hayes David Mellor Janne Wissel Christopher and Liv Turid Cann Mary Henderson John Miller Ellie Wood Car Donation Services Inc Holding Hands for the Earth Foundation Russell Miller Woodward Family Foundation The Carol and James Collins Foundation Mr. and Mrs. Randall Horton Sally Morton Yeager Family Charitable Fund Denis Carrade Peter Howells Mark Moser Stephen Young Tina Caruana Mr. and Ms. Harold Isbell Roger Myers Sharron Zakus Karin and David Chamberlain Janet and Robert Johnson John Nielsen Howard Zee Judy Chang Margaret Johnson Patrick O'Connor Denise and Joseph Ziony Dr. and Mrs. Melvin Cheitlin Ms. Irene Jones Garrick Ohlsson Helen L. Chen Lonnie Justice Susan O'Sullivan Mary Cheong K. Arakelian Foundation Ralph Pais and Gayl Huston Susan and Ronald Choy Nicholas and Angela Kalayjian Ann and Michael Parker Anita Clemetson The Kaplan Family Kathryn Parnes* John Colton and Patricia Sauerbrey Anne and Jeffrey Katz Perforce Foundation Dorene Cotter and Anthony Nash Kavy Family Charitable Fund Louise Pescetta James Crook and David Harbison David and Anita Keller John Podolsky Thomas J. Cutillo and Priscilla A. Myrick * Designates members of The Supper Club, Project Philip and Sally Kipper Charitable Fund Weslie Rau and Dennis Snapp Open Hand’s monthly giving program. To learn Jacqueline Desoer Thomas Kocon Stephen Rico more about The Supper Club, visit: Dena Dickinson Stuart Kogod Rosekrans Fund openhand.org/give/supper-club. Diane Diggins Kurt Krebs Salesforce.org Jerome and Thao Dodson From Our Kitchen Monthly Gifts to Yours Spaghetti Squash Sesame Make a Difference Ingredients 1 (3 lb.) spaghetti squash 1/2 cup fresh cilantro, chopped 2 teaspoons toasted Sesame Oil Sesame-Ginger Dressing 1 tablespoon sesame seeds 2 tablespoon rice vinegar or lemon juice 1 tablespoon vegetable oil 1 tablespoons toasted sesame oil 1/2 medium yellow or red onions, julienne 4 tablespoons tahini (sesame paste), optional 1 teaspoon garlic, minced 4 tablespoons light soy sauce 1/2 cup zucchini, julienne 2 teaspoons ginger, peeled and minced 4.5 ounce Plenty Velvet Spice Salad mix 2 teaspoons minced garlic 1/2 cup carrots, julienne 1 tablespoon sesame seeds 4 eggs, scrambled 1/4 teaspoon red pepper flakes 1/4 cup roasted nuts - cashews, peanuts 1/4 cup chopped scallions or almonds 1 lemon, cut into wedges Instructions
Step 1. Heat oven to 375°; Step 2. Rinse or until golden. Remove from skillet and set and dry the squash. Pierce skin of spaghetti aside. To stir-fry vegetables: Heat a large squash in several places with a paring knife. skillet over high heat and add oil. When oil is Step 3. Place squash in a baking dish or hot, add onions and stir until soft. Add garlic sheet; bake for 60 minutes. Turn over halfway and cook for 1 minute or until fragrant. Add through the cooking time. It's done when zucchini and sauté for 1 minute. Add salad there is slight browning of the skin and the mix and carrots and stir only until greens are Your monthly gifts help alleviate the increased costs we are squash gives slightly when squeezed. Step wilted. Drizzle some dressing over vegetables 4. Cut the squash in half lenghwise through to coat. Adjust seasoning to taste. Lower heat facing and ensure that we continue to get nutritious meals in the middle, NOT from top to bottom. Step to medium. Move everything in the skillet out the hands of those who need it most. 5. Remove seeds and membrane from the to the sides and pour eggs in the center. As center of the squash. Step 6.With a fork, eggs begin to set, gently pull the eggs across When you join The Supper Club, Project Open Hand's monthly gently remove the strands from inside of the pan with a spatula. Continue pulling, the squash, trying not to break up any of the lifting and folding eggs until thickened. When giving group, you get VIP perks to POH signature events, noodles. Continue removing the strands until spaghetti squash strands are ready, sprinkle special invitations to members-only activities, and exclusive you have reached the solid outer edge. The with toasted sesame seeds and sesame oil outer edge (not the skin) is edible. over hot noodles and toss gently to coat. insider access. Join the Supper Club today! Thank You. While the spaghetti squash is cooking, whisk Fold in vegetable mixture gently to combine. together the dressing ingredients. Set aside. Top with chopped cilantro and nuts. Serve Heat a large skillet over medium-low heat hot with lemon or lime wedge. openhand.org/supperclub and toast sesame seeds for about 2 minutes
5 | MealTimes | Issue 120 openhand.org Quarterly News from Project OpenQuarterly Hand PAID Lincoln, NE Permit No. 599 No. Permit U.S. POSTAGE U.S. NONPROFIT ORG. NONPROFIT Cover Story Cover Improved Health Flight to Jacqueline: The Ruth Would Be Proud The Response to COVID-19: From Our Kitchen to Yours: to From Kitchen Our Spaghetti Squash Sesame Squash Spaghetti Winter 2018/2019 | Issue No. 115 No. 2018/2019 | Issue | PublishedWinter Since 1989 Volunteer Spotlight: Volunteer Spotlight: PAGE 3 PAGE PAGE 4 PAGE You
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