Click here to purchase Project Open Hand’s 2016 calendar for $15 each with free shipping.

By Maria Mealla, Client Services Team

For almost 20 years, world-renowned artist Gary Bukovnik has supported Project Open Hand by creating beautiful, watercolor paintings for our yearly calendars. We had the honor of being invited into Gary’s studio to ask him a few questions regarding his art and his involvement with Project Open Hand and were delighted by what we learned.

How did you first learn about Project Open Hand?
Many years ago, I heard the moving story about Project Open Hand founder Ruth Brinker and her compassion for those who were ill and dying from HIV/AIDS. As time went on, the HIV crisis grew, taking the lives of my dearest friends. It was devastating for me, as it was for so many others.

Then POH expanded to serve a wider group reaching even more of my friends, including my dear friend Mary. Mary was a wonderful cook but as years passed, she became very frail. Project Open Hand stepped in, providing meals and greatly improving her last days. I’m still moved and grateful for what you did for her.

What does the POH tagline “meals with love” mean to you?
How appropriate it is to see “meals with love” as Project Open Hand’s slogan! The volunteers, people from all walks of Bay Area life, give from their hearts. Helping in the kitchen, the grocery center or with deliveries is emotionally moving and awesome to witness. It’s a privilege to create art for the greatest charity organization that I have ever heard about or had contact with. We have made 19 calendars, and the impact has been beyond my wildest dreams!

How did you know or discover that you were an artist?
My beginnings were in rural Painesville, Ohio, where we lived with my grandmother, who had a general store in the middle of nowhere. All around it, fields of beautiful flowers were being grown commercially for shipment. In my case, the subject matter chose the artist, not the other way around. My folks wanted me to be a pharmacist. As a kid, I never questioned that. Painting still life with watercolors is like chemistry; you have to take it apart first to see how to put it back together. It wasn’t until I went to University that I realized I couldn’t move forward with pharmacy. Art was the only possible direction.

What are you working on right now?
I’m currently finishing paintings for an exhibition at the Botanical Garden at the University of California Berkeley, opening August 24th. I will be giving a one day workshop on the 3rd of September to benefit the garden! My next exhibition will open on October 1st at the Embassy of the Republic of Slovenia in Washington DC, then one in Kyoto in November and one at the Shanghai Hongqiao Contemporary Art Museum in December.

What advice would you give to an up-and-coming artist?
First, tell the truth in your work. Art is subjective, it’s pointless to second-guess what others might like or what’s in vogue. The beginning for an artist feels both exhilarating and impossible. There’s no encouragement to overcome one’s own self-doubt. Do what pleases you. Secondly, NEVER GIVE UP! Dedication and persistence win out every time. Practice. When there are those days that seem the darkest, keep moving forward, even if slowly.

The post A Gift from the Heart appeared first on Project Open Hand.

Get ready for fall!

Visit the 75 Squares online shop throughout the month of October to purchase one-of-a-kind handmade scarves. Every scarf in the shop is handmade and was generously donated by a designer, fiber artist, or yarn company. 100% of sales benefit Project Open Hand.

Shop now at www.kylewilliam.com/75-squares-shop.html

The post 75 Squares appeared first on Project Open Hand.

“Seeing friends and eating a healthy meal gets me going and keeps me strong,” Priscilla said.  “The food is good and healthy, and I especially love the stews and spaghetti.”

She added, “After lunch, I take care of things like doing my laundry and other errands since I’m already on the go.”

Priscilla moved to the Bay Area from Boston in 1956 and spent her career as a legal secretary. Today, she lives alone and is happy to be within walking distance of the neighborhood center where she participates in a variety of activities.

“It’s so great having a place like this right here in my neighborhood,” she said.  “The staff and volunteers couldn’t be nicer, and I like to talk and get to know the other guests. We’re a very happy group.”

Telegraph Hill Neighborhood Center offers a rich array of activities for seniors, many led by the seniors themselves.  Drop by and you can find seniors playing dominoes or bingo, attending a lecture on good health, or participating in exercise and dance classes.

The seniors also share a love of music:  “When Ina plays the piano, it’s such a treat. And John always plays the old favorites – songs that our age group really loves,” said Priscilla.

Do you know a senior who could use a healthy lunch, senior-friendly activities and good company?  Visit www.openhand.org/seniors to find one of our 15 senior dining rooms in San Francisco.

The post Priscilla’s story: Food and friends keep seniors strong appeared first on Project Open Hand.

October can be the beginning of a season of over-indulgence – from Halloween candy, to Thanksgiving pie, to Christmas cookies. But we know that too much added sugar in our diet can be detrimental to our health.

What do I mean by “added sugar”? “Added sugar” is sugar that is added to products during processing that would otherwise not occur there naturally.  Foods that contain high amounts of added sugar include candy, soda and even flavored yogurts.  “Natural sugar” is sugar that naturally occurs in food such as fruit or plain dairy and, in moderation, can be a part of a healthful diet.

The American Heart Association recommends that women eat no more than 6 teaspoons (24 grams) of added sugar a day and men eat no more than 9 teaspoons (36 grams). So when you have a sweet tooth, try reaching for a piece of fruit instead of a candy bar.

This season look for fall fruits such as pears, apples, persimmons, figs, grapes, dates, cranberries, and pomegranates. Raisins and other dried fruit are also great options, just keep in mind portion size (about ¼ C) and look at the ingredient list to make sure there are no added sugars (there should be only one ingredient- fruit!). Try adding spices, like cinnamon, nutmeg, and ginger, to recipes to enhance flavor without excess sugar. If you are really craving something special, try 1 oz. of dark chocolate or a fun-size candy bar. Or check out the recipe below for a delicious, healthy fall treat!

Fall Spice Baked Apples
Serves 4

Ingredients
2 large apples
2 tablespoons brown sugar, honey, or maple syrup
1 tablespoon melted butter
½ teaspoon cinnamon
¼ teaspoon ground nutmeg and/ or cardamom
1/3 cup water or apple juice

Instructions

1.Preheat oven to 350 degrees. Cut the apples in half and remove the core and seeds. Place apples, cut side up, in a small ovenproof baking dish, such as an 8 x 8 in. glass pan.
2. In a small bowl, whisk together the brown sugar, melted butter, and spices. Spoon mixture into the center of the apple halves. Pour water or apple juice into the pan.
3. Bake apples for 40 to 45 minutes or until tender when poked with a fork. Baste apples occasionally with the juices from the pan while they bake.
4. Serve warm plain or with vanilla yogurt for an extra treat! Try using firm pears in place of apples for a different twist.

Recipe adapted from Simple Nourished Living (Sugar Content per serving: 6g or 1.5 teaspoons)

Want more tips and recipes like this? Subscribe to our monthly “What’s Cooking?” eNewsletter.

The post Fall Spice Baked Apples Recipe appeared first on Project Open Hand.

Thanks to everyone who came out to support our inaugural Toast & Jam brunch in beautiful Preservation Park on September 26.

We love our East Bay community and this event was a wonderful way to toast and celebrate our 26 years of service in Alameda County, as well as share our vision for the future.

Save the date for our 2016 Taste of the City gala:  Thursday, May 5, 2016.  More details coming soon!

The post Toast & Jam 2015 photos appeared first on Project Open Hand.

Check out these 3-ingredient “ice cream” recipes to keep you feeling cool, nourished and satisfied. They taste as good as ice cream, but are better for you!

Recipe #1:  Chocolate banana “ice cream”

Ingredients

1 cup sliced banana

½ cup dark chocolate chips

½ teaspoon cinnamon

Instructions

1. Combine banana and dark chocolate chips in a small blender and gently blend until ingredients are consistent throughout. Add cinnamon.

2. Transfer blended mixture into an airtight container and put in your freezer.  Stir well once an hour for three hours

Recipe #2:  Nutty banana “ice cream”

Ingredients

1 cup sliced banana

⅓ cup walnuts

1 tablespoon honey

Instructions

1. Combine banana and walnuts into a small blender and gently blend until ingredients are consistent throughout. Stir in honey.

2. Transfer blended mixture to an airtight container to your freezer, and stir well once an hour for three hours.

Enjoy separately or together as shown! You may add an extra flavor by topping with nuts, spices or fruits.

The post Banana “Ice Cream” Treat appeared first on Project Open Hand.

The post Castro Street Fair 2015 appeared first on Project Open Hand.

Every day, Project Open Hand’s meals with love fly out of the kitchen at the Francis of Assisi dining room in San Francisco’s Mission District and into the waiting hands of hungry seniors. One person responsible for ensuring that the meals served here are dished up with love is Juanita, a volunteer who is a senior herself and has spent more than a decade donating her time and energy to our lunch program.

When it’s lunch time, Juanita is laser focused on her duties, but we had the chance to chat with her before the lunchtime rush and quickly experienced just how warm and welcoming she is.

“I have loved everyone and everything about volunteering here over the years. I would have left long ago if I didn’t!” she exclaimed. “It’s a good use of my time to get out and help people. It’s better than watching TV at home.”

Juanita moved to the United States from Cuba in 1969. She lived in Miami and New York for a time, but has called San Francisco her home for many years. Before she began volunteering with Project Open Hand, she was first a guest of our Senior Lunch Program.

“I used to come here to eat,” she recalls, pointing to a nearby table. “I sat under the Cuban flag in the dining room and especially enjoyed the chicken dishes and the soups.” When a volunteer slot opened up in the kitchen, she was delighted to assist and was soon asked to volunteer on a regular basis.

“At first, I was very hesitant, since I don’t know how to write very well or speak much English,” she said. “But that didn’t matter, because everyone is working together to help feed others in need, so there’s always a way around language barriers.”

Join Juanita as a volunteer in our Senior Lunch Program. We have more than 15 locations across San Francisco where we can use additional volunteers to help us nourish seniors in our community.  Visit www.openhand.org/volunteer to learn more.

The post Feeling the Love: Juanita’s story appeared first on Project Open Hand.

What is a good breakfast for seniors?

Try choosing items that are affordable, easy to prepare, soft and easy to chew, and nutritious. Important in planning a healthy breakfast is making sure it is something that works for you – something that you will be able to prepare and enjoy. Don’t set unrealistic expectations, but rather focus on key components: try to get a daily protein and also a fiber source in your morning meal.

Oatmeal can be served with a variety of toppings for flavor, and is a great source of fiber. Lack of fiber in the diet is one of the leading causes of constipation in older adults. 1 cup of oatmeal (prepared) contains 4 grams of fiber. Men over the age of 50 should aim for about 30 grams of fiber per day, and women over 50 years old should aim for at least 21 grams of fiber every day. Topping suggestions for oatmeal include: cinnamon and apples, fresh or frozen berries, or raisins and walnuts.

Eggs are an excellent breakfast food for seniors because they are an easy and affordable protein source. Many older adults have a hard time getting enough protein in their diet every day. One egg contains 6 grams of protein. Try hard boiling ahead of time if you know cooking in the morning is not realistic. If you have time, try a fried egg on toast, or scrambled eggs with chopped vegetables mixed in. Eating the whole egg will provide you with the most nutrition, even if you have heart disease or high cholesterol, up to 6 whole eggs a week is considered a healthy moderate amount.

Greek yogurt has a higher protein content than traditional yogurts, making it a better breakfast choice. Choose plain yogurt when you can, and add your own toppings for sweetness: fresh or frozen fruit, a scoop of fruit preserves, granola, or chopped nuts. You can also combine fruit, milk or soymilk, and yogurt in the blender for a quick fruit smoothie!

Soup is not a common American breakfast, but in the Middle East, Latin America, and Asian countries it’s a traditional way to start the day. The Japanese drink miso broth, Pho is a Vietnamese soup, and red lentil soup is common breakfast fare in Turkey. Try making your own breakfast soup with homemade or store bought chicken or vegetable broth. Add meat and vegetables to find a combination that you like. Chicken noodle soup doesn’t need to be a dinner dish!

Having a good breakfast is an important step in supporting your body with a balanced diet. Make a daily habit of devoting some time to nourish yourself before getting busy with your activities!

The post Senior Scoop: Start the Day Right with Breakfast appeared first on Project Open Hand.

Starting this month, all of the pork products Project Open Hand uses in our meals will be 100% organic, no-antibiotics-ever and hormone-free.

Our partners over at Bassian Farms have been absolutely astonishing in their pursuit of partners who operate more sustainable and humane farms, resulting in a more wholesome protein for their clients – including Project Open Hand. Most of Bassian Farms’ clients are mid- to high-end restaurants around the Bay Area, so it is in their best business interest to have these organic products available as the demand for these products is high and continues to increase.

We are Bassian Farms’ most unique client because we do not sell our product for profit. They are a true partner with Project Open Hand because they understand the impact of the work we do and the people who benefit from better-quality food items. All the while, they are always mindful of our budget limitations.

In all of our negotiations, the mission of Project Open Hand is prevalent, and I am proud to say that Bassian Farms continually, on a month-to-month basis, offers us the lowest per pound price on 95% of our protein needs. Who would have thought the highest-quality product could be the lowest possible price among similar vendors?

I look forward to sharing more of these success stories but, more importantly, continually striving to serve our clients the highest-quality food.

The post 100% Organic Pork Now on the Menu at Project Open Hand appeared first on Project Open Hand.

All of our body’s systems and functions rely on having enough water. Water carries nutrients to your cells, helps remove waste from the body, and is important for temperature regulation. If you are not drinking enough water, you’re at risk for becoming dehydrated, which means there is not enough water in your body for it to function normally. Even mild dehydration can make you feel tired, which impacts your physical activity levels and your mental clarity.

It’s common for older adults to experience decreased thirst, which means that you don’t feel thirsty even though your body needs fluids. Because of this, it is very important to pay attention to how much water your body needs to make sure you’re getting enough.

How much water should you drink?
There are a few different methods to determine how much water you should drink. The Institute of Medicine recommends that an adequate intake (AI) for men is 13 cups (3 liters), and 9 cups (2.2 liters) for women.  The common advice of 8 glasses a day does not reach the AI, providing 1.9 liters a day. This may not be enough for all people, depending on other factors, such as:

• Increased physical activity/ exercise at high intensity
• Hot/humid days causing you to sweat more
• Certain illnesses that cause fever, vomiting, or diarrhea, when fluid losses are increased and you need to take extra care to make sure you are replacing lost fluids.

There are also some health conditions which require you to limit or restrict your fluid intake. You should only limit your water intake if your medical professional has specifically told you to follow a fluid restriction.

Water… not just from a glass!

If you maintain a balanced diet, you can meet about 20% of your water needs from what you eat rather than what you drink. The following foods contain at least 90% of their weight from water:  cucumbers,  iceberg lettuce, celery, radishes, cauliflower, tomatoes, bell peppers, watermelon, cantaloupe, strawberries

While water is always the best choice for hydration, other fluids will contribute to your water intake too. Milk, juice, tea, broth and soups can also count toward your daily goal. Focus your attention on your fluid intake for a few days, and see if you notice an improvement in your energy levels with better hydration.

Want more healthy tips for seniors? Click here to subscribe to our Senior Scoop monthly newsletter.

The post Senior Scoop: Stay hydrated for good health appeared first on Project Open Hand.

Lawns turning brown, lakes reduced to mere puddles.  This California drought is like no other.  How is it affecting Project Open Hand’s kitchen and operations? To find out, we talked to Martin McReynolds, our manager of food operations.

Q: How has the drought impacted food prices?
We continually monitor our food budget, and carefully watch how things like weather and drought can impact costs.  We have only been seeing significant changes over the past ten months, and for produce it’s only been about a 3% increase, which is average. Beef, on the other hand, has increased dramatically in price – up 65%.  Many California cattle farmers have abandoned their hay and corn crops and sold their cattle farther east, so it is the most expensive commodity that we purchase right now by far. 

Q: How do you minimize the impact of rising prices?
We are doing that in two key ways.  First, we are very mindful of using seasonal items so we are not paying inflated prices for out-of-season produce.  Second, we are negotiating our contracts much further in advance and locking in prices for longer periods because of the drought.  About eight months ago I started negotiating contracts on big-ticket commodity items that we use, such as onions, broccoli, pineapple, and oranges.  I’m working with Natalie, our point person at FreshPoint in Union City – which is our primary produce supplier – and we have agreed upon prices that Project Open Hand will pay that are locked in, even if prices rise as the drought continues. That said, if the price goes down, we can still pay that lower price.  FreshPoint is a great partner that has a full understanding of Project Open Hand’s mission, and supports us through these types of pricing fluctuations.

Q: Are there any foods that will now be removed or limited in meals?
We frequently adapt our menu so that we can continue to cost-effectively serve nutritious, well-balanced meals as well as a variety of foods and flavors.  For example, we have strategically moved beef around on our menu in response to the big price jump.  On high production days, we will use more affordable proteins like chicken, whereas on small production days we go with beef as the primary protein.  With that being said, giving our clients a variety is still important to us.  If they’re getting the same thing every day they’re probably not going to eat it, and what we want our clients to do is eat our food, which is so essential to their wellbeing.

Q: Do you have a fallback plan if prices do get too high?
I work closely with our very talented chefs to stay within our budget and adapt our menus so that we can choose affordable food items while still maintaining taste and nutrition in our meals. Our vendors have also been essential in helping us forecast prices.  If prices are going to be very high, they advise us to choose different items, be that a produce or protein.  Having close relationships with our vendors is key to helping us control costs while continuing to meet our clients’ nutritional needs.

The post How is the drought impacting Project Open Hand? appeared first on Project Open Hand.

Don’t know whether to believe that news story about nutrition? Can’t tell whether to trust the sales clerk at the nutrition supplement store?

Here are six clues that the nutrition information you’re getting may be bogus:

1. They’re trying to sell you something. A web site, television infomercial, or person who is trying to sell something will say anything to get your money. They may be relying on flawed or incorrect information.

2. They tell you that a certain food, nutrient, supplement, or product will solve all of your problems. There is no magic bullet. There are no superfoods. It’s about your diet as a whole.

3. They tell you that a certain food or nutrient is bad. There are no bad foods or nutrients, either. Any food or nutrient can fit into a healthy diet. It all comes down to how much you eat and how often you eat it.

4. It comes from someone other than a Registered Dietitian. Only Registered Dietitians (R.D.) have earned a bachelor’s degree, completed an internship, and passed a registration exam, all on nutrition. A Registered Dietitian has been trained on how to separate good scientific studies and research from bad ones, and they rely only on the very best scientific studies for their nutrition advice. See below for a list of dietitian-approved sources of nutrition information.

5. They say you don’t need to change your diet in order to lose weight. Permanent, healthy weight loss requires changing your diet.

6. They tell you that you can lose more than two pounds per week. Losing more than two pounds per week is not healthy. And if you lose more than two pounds per week, you will likely gain it all back.

If it sounds too good to be true, then it probably is.

Want more nutrition tips like this?  Click here to subscribe to our monthly “What’s Cooking?” newsletter.

Where to find good nutrition information online

Here is a list of dietitian-approved sources of nutrition information.

Academy of Nutrition and Dietetics
www.eatright.org

Choose My Plate
www.choosemyplate.gov

Health Finder
http://tinyurl.com/lzt7ezb

Medline Plus
http://tinyurl.com/yb2z6a4

Center for Science in the Public Interest
www.cspinet.org

American Heart Association
http://tinyurl.com/36tzq4v

American Diabetes Association
http://www.diabetes.org/food-and-fitness/food/

American Cancer Society
http://tinyurl.com/p2nucqw

National Kidney Foundation
https://www.kidney.org/nutrition

HealthCastle – Nutrition advice exclusively from Registered Dietitians
www.healthcastle.com

More on how to spot bad nutrition information

National Institutes of Health: How to Evaluate Health Information on the Internet
http://tinyurl.com/69euxzv

Evaluating Internet Health Information: A Tutorial from the National Library of Medicine
http://tinyurl.com/rgds4

Fake “Flabkiller” ad to teach you how to evaluate nutrition claims. Click on any of the links on the page to learn about how to evaluate nutrition claims and identify scams.
http://www.topmassachusettsdeals.com/Weight-Loss.html

Nutritional Claims (University of Pennsylvania Health System)
http://tinyurl.com/jw66enz

Evaluating Health Web Sites (National Network of Libraries of Medicine)
http://nnlm.gov/outreach/consumer/evalsite.html

Quackwatch: Your Guide to Quackery, Health Fraud, and Intelligent Decisions
www.quackwatch.com

Miracle Health Claims (Federal Trade Commission)
http://tinyurl.com/meolqhq

Why nutrition is so confusing – an excellent article by the New York Times.
http://tinyurl.com/llboaxv

15 ways to tell if that science news story is hogwash
http://tinyurl.com/k52z597

The post 6 Clues for Spotting Bad Nutrition Information appeared first on Project Open Hand.

Gail (left) and Peggy met at the Project Open Hand senior lunch site in the Castro neighborhood about two years ago and have developed such a strong friendship that they describe themselves as “sisters by choice.”

“We were both coming for lunch and sitting with a big group, then one day, someone pointed out that Gail and I are both retired nurses,” Peggy explained. “Once we got to chatting about that and the many other things we have in common, we really hit it off.”

“We learned that we’re both from Ohio; we both love the Giants; and we both have difficult older sisters,” Peggy said, laughing.

A retired emergency department nurse and health educator, Peggy moved to San Francisco four years ago to be closer to family. Gail, who lived in the Castro in the 60s and 70’s, returned to San Francisco in 2013. She spent 20 years as an Army nurse, serving in Vietnam and Operation Desert Storm, Saudi Arabia, as well as 25 years working in Veterans’ hospitals.

“Right from day one, I felt really welcome here,” Gail said. “This community center is my home away from home, a real focal point of my life. I come to see Peggy, I enjoy the great activities, and the meals taste good.”

I haven’t always had the best eating habits, so coming for lunch, I know I’m getting good, healthy food at least one meal a day,” Gail added.

A couple of years ago, when a fellow lunch guest suffered a stroke, Peggy and Gail began fielding anxious questions from their peers about how to prevent and respond to strokes. They saw an opportunity to share knowledge and expertise from their many years of professional nursing and “Ask the Nurses” was born.
Since October 2013, these “sisters by choice” have taught health-education workshops twice monthly at the Castro Senior Center. Their “Ask the Nurses” class address health challenges commonly faced by seniors, including stroke, heart attacks, fractures and falls, and diabetes. In the coming months, they have sessions planned about cancer and dementia.

“We think it’s important to give back at every age,” said Peggy, who turned 80 last fall. Gail will celebrate her 72nd birthday this summer.

As Gail and Peggy’s friendship has blossomed, so has their community. Gail said, “People who break bread together, talk together, share common struggles and help each other. When we saw there was a need to give back, we jumped at the opportunity.”

The post Sisters by Choice: Gail & Peggy’s Story appeared first on Project Open Hand.

Antioxidants are powerful compounds in our foods that keep our immune systems working strong.

Many natural cellular processes in our bodies create waste, some of which form free radicals. If these highly reactive substances aren’t neutralized, they can cause damage in our bodies which can lead to inflammation. A consistently high state of inflammation is considered to be a precursor to many common conditions in older adults, such as cardiovascular disease and various types of cancer.

The good news is that our bodies create antioxidants to balance this damage out! Antioxidants bind to free radicals and suppress their damage. However, since we are exposed to additional free radicals from pollution, cigarette smoke, pesticides, radiation, and some processed foods, we need to also take in additional antioxidants to neutralize the free radicals.

How can I get more antioxidants?
Antioxidants are found in many plant foods. Here are a few:

• Vitamin C is found in citrus, kiwi, strawberries, bell peppers and broccoli.
• Vitamin E is contained in almonds, avocados and olive oil.
• Beta-carotene creates vitamin A, important for vision and bone health. Good sources are carrots, sweet potatoes, kale, chard and papayas.
• Lycopene is found in red fruits and vegetables like tomatoes, papaya and watermelon.
• Lutein and zeaxanthin are found in dark green leafy veggies like spinach, kale, collard greens and broccoli and may help slow the progress of age-related macular degeneration in the eyes.
• Anthocyanins are found in blue and purple foods like blueberries, raspberries, plums, pomegranates, eggplant, and red cabbage.

How much do I need?
There is no specific daily recommendation for antioxidants. Including fresh fruits and vegetables into every meal is the best way to ensure you’re getting antioxidants on a regular basis.

Should I take a supplement?
Antioxidants appear to have the most benefit when you eat them in whole foods. For example, strawberries and raspberries contain an antioxidant called ellagic acid, which is poorly absorbed in supplement form. Therefore, it’s better to spend your money on a basket of strawberries than a bottle of pills. The best antioxidant diet, one rich in fruits, vegetables and whole grains, could also be the best diet to prevent heart disease, cancer, type II diabetes, and age-related diseases.

Get more nutrition tips, news and recipes delivered right to your inbox by subscribing to Project Open Hand’s monthly “What’s Coooking?” eNewsletter.  Subscribe > http://tinyurl.com/cw249mc

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Be among the first to experience the brand new

SOULCYCLE CASTRO 

at the Project Open Hand Charity Ride

>> SIGN UP NOW <<

$100 per bike | 100% of proceeds benefit Project Open Hand’s Giant Race Team

Enjoy 2 free post-ride cocktails at Beaux, 2344 Market Street, 4 – 5 PM

Nourish Your Body. Nourish Your Community.

Questions? Email Events@OpenHand.org

Learn more about the Giant Race Benefiting Project Open Hand and register to run.

The post SOULCYCLE Castro – Charity Ride Benefiting Project Open Hand appeared first on Project Open Hand.

Sway to the sounds of jazz and raise a toast to our community as we celebrate Project Open Hand’s 26 years of meals with love in the East Bay with our inaugural Toast & Jam.

Bring the whole family to our champagne brunch featuring New Orleans-style jazz by the Montclair Women’s Big Band.  Enjoy bottomless mimosas courtesy of Barefoot Bubbly.  Thanks to our generous sponsors, Fresh Point, Kaiser Permanente, Concord Direct, and Jennifer & Brad Bowers.

Buy tickets now

Volunteer

Click “sign up” next to your preferred shift below and complete the form to confirm your volunteer registration.

The post Toast & Jam appeared first on Project Open Hand.

Serves 4

Ingredients:
2 cups Quinoa
4 cups liquid (water, vegetable stock, or chicken stock)
1 cup small dice (1/4”) green bell pepper
1 cup small dice (1/4”) carrots
1 cup sliced mushrooms
1 bunch chopped green onions
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons soy sauce
2 tablespoons sesame oil

Instructions
To cook the Quinoa, bring the 4 cups of stock to a boil in a medium sized pot. Add the Quinoa, and turn the heat down to a simmer. Cover the pot, and cook until the liquid is absorbed, about 10 minutes. Fluff the Quinoa with a fork, cover, and let sit for 5-10 minutes.
Heat a sauté pan over medium heat for 1 minute and add the sesame oil. Add the garlic and ginger and sauté for 1 minute. Do not allow to brown. Turn heat down if necessary.
Add the carrots and sauté for 1 minute. Then add the mushrooms and bell pepper. When the vegetables are cooked to your liking, add the Quinoa to the sauté pan.
Add the soy sauce and stir everything together. Garnish with the green onion.

Note from Chef Nikki:  Technically a seed (not a grain), Quinoa is native to the South American Andes region. It is prepared and eaten like a grain, and because of its significant protein and fat content, Quinoa overcomes the shortcomings of cereal grains and is considered a complete protein. Add some fresh veggies to Quinoa, and you get  a nutrient dense meal packed with protein, healthy fat, vitamins and minerals. I like to eat Quinoa with a raw kale salad.

The post Chef Nikki’s Quinoa Chaufa Recipe appeared first on Project Open Hand.

Co-CEOs Simon Pitchford (left) and Mark Ryle (right)

As announced this spring, Simon Pitchford and Mark Ryle were appointed by the Project Open Hand Board of Directors to lead our organization as co-Chief Executive Officers, starting on April 4, 2015. Their appointment follows the departure of prior Executive Director, Kevin Winge.

Simon brings a wealth of scientific, sales and marketing, and operations experience to POH, joining our agency in 2012 after a 25-year career in the research and biotech industry.  Mark joined POH in August 2013 and brings a unique lens to his work at POH, having spent the first 20 years of his career in corporate finance, then transitioning to social work in 2007.

Q. What are the first challenges you plan to tackle as the co-CEOs of Project Open Hand?
Simon and Mark:  We are excited to lead Project Open Hand to help ensure it continues to thrive and grow over the coming years.  We continue to implement Project Open Hand’s three-year strategic plan, which places renewed emphasis on wellness and nutrition for all communities we serve.

The Food=Medicine Pilot Study that we are conducting in partnership with the University of California, San Francisco (UCSF) School of Medicine is nearing completion. The pilot study will demonstrate that providing nutrition to people with critical illness benefits their health.  We anticipate the study results will help Project Open Hand to secure new funding opportunities under the Affordable Care Act.  As a result, we can better serve our existing clients and expand to serve others

Q. What brought you to Project Open Hand?
Mark: My coming to work for POH was fate. Debbie Hinde, the CEO of Project Open Hand/Chicago, where I had served as board chair, suggested I meet Kevin [Winge] when he moved to San Francisco. She sensed we were cut from the same cloth. She was right: Kevin’s passion for the work spoke to my heart. The transformative plans he and the Directors’ team were building sounded exciting, complex and challenging – exactly what I enjoy most. I joined in August of 2013, and the rest is history.

Simon:  I have spent most of my career as a scientist in biotech. However, it had always been important for me to balance my career with my community-oriented and creative side. This has taken many forms – from volunteering at Shanti and the Names project in the late 80’s, to being a member of the SF Gay Men’s Chorus, to culinary training at the California Culinary Academy. I reached a point when it was time to give back some of what these experiences have provided to me. As fate would have it, that realization coincided with the Director of Operations position becoming available at POH. After meeting Kevin and the rest of the leadership team I knew I had found my home!

Q. Why do you choose to work at Project Open Hand?
Simon:  I have always admired Project Open Hand’s mission as the embodiment of selfless giving and the power of community. We get to work with the most caring individuals who give their valuable time, energy and dollars to lift neighbors at a critical moment in their lives. Who would not want to be part of that? I feel like the luckiest person because I get to work with passionate staff, board members, and volunteers who are helping us elevate our impact by expanding programs and empowering our most vulnerable neighbors to move toward wellness.

Mark:  I believe every single person on this planet deserves complete access to healthy, nutritious food. When you add the vulnerability of our clients and all the love that comes with our meals, it is the most compelling story I can imagine. I get to be a part of this amazing team who wake up every day, committed to getting seniors and the critically ill the delicious, nutritious food that will help them feel better. Our clients have so many hoops to jump through; while we can’t fix everything for them, we can address the nutrition part.

Q. What excites you most about our work?
Mark:  The work we do is critically important to our clients, our volunteers, our staff and the Bay Area. It is essential that we continue to innovate:  we must always look for improvements in process, structure, financing and sustainability so we can keep doing what we do with all our hearts: providing meals with love.

Simon: The people that I get to come to work with every day. Not a day goes by when I don’t learn something about the generosity of the human spirit, whether from a client, volunteer, staff or board member. That, and the challenge of figuring out how we stay ahead of the curve to ensure that our services remain relevant and available for all the communities we serve for the next thirty years and beyond.

The post Meet Co-CEOs Simon Pitchford and Mark Ryle appeared first on Project Open Hand.

Patricia (second from right) and members of our Client Services Team

You can see it in her smile. Although Patricia has been battling breast cancer since 1995, her optimism and her positive attitude remain undaunted.

When Patricia’s breast cancer returned last year, Project Open Hand joined in her battle, providing healthy groceries to ensure she gets the essential nutrition she needs to stay strong and continue to recover.

“Before I started getting food from Project Open Hand, I was eating a lot of cereal,” said Patricia, who lives on a tight budget after losing her husband to liver cancer.  “I’m still fighting my cancer. I know I need to eat right, but life is expensive and most of my paycheck goes to my rent.”

“Getting groceries and meals has helped me close the gaps in my budget and get the healthy food I need,” Patricia said. “Getting help from Project Open Hand helps me keep going, keep fighting.  I won’t give up.”

Ironically, Patricia visited Project Open Hand dozens of times before she ever became a client.  As a home health-care aid for some of our critically ill clients, she often came to our San Francisco Grocery Center to help clients do their weekly shopping or to pick up meals on their behalf.

“One day when I was in the Grocery Center with a client, I thought to myself, I’m just going to ask. Maybe I can get some help, too,” she said.

When asked which foods she most enjoys from Project Open Hand, Patricia said, “I love the bell peppers and the turkey.  I’m not a big fruit eater, but I take the fresh produce I get and make great smoothies.  And I’m trying new foods, too.  I’d never had sunflower seed butter before, but I’ve tried it and it’s really good!  I can really see how nutritious and good the food is for me.”

Patricia also enjoys being part of the caring community at Project Open Hand:  “I love coming in for my groceries, or for my clients, and talking with the volunteers and staff.  Everyone is so nice.  It’s not just about getting the food and leaving.  They really know how to make me feel welcome – treating me in the same way that I care for my clients.  I really appreciate that.”

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