1. Spilling Salt/Salt Over the Shoulder
The idea that spilling salt is a bad omen that needs to be counteracted by tossing some over your shoulder is one of the most widely-known food superstitions and one of the oldest, dating back at least to ancient Rome.

2. The 5-Second Rule
Sorry, everyone: if you drop your very last Thin Mint on the floor, it’s not “safe” to eat if you grab it within five seconds: scientists have proven this quite conclusively.  You’ll just have to wait for next year’s Girl Scout Cookie season.

3. Wising with Wishbones
The practice of breaking a wishbone to be granted a wish goes back at least to medieval Bavaria, where the tradition was mentioned in the record of a feast in 1455.  It may go back much further, since ancient Romans used bird bones to predict the future.

4. Garlic Keeps Vampires Away
Almost everyone knows this tradition, whether or not you believe in vampires.  This particular tradition stems from Eastern Europe (as did the fictional Count Dracula).  But there are many, many superstitions worldwide involving garlic warding off evil.  The ancient Greek philosopher Theophrastus recommended its use in cemeteries and at crossroads to ward off Hecate and her hellhounds, and the Sanskrit word for garlic apparently translates to “slayer of monsters.”  (So the Sanskrit word for garlic is … Buffy?)

5. New Year’s Food
In the American South, black-eyed peas are served on New Year’s Day and are said to bring good luck, particularly financial.  (I’ll take two servings, please!)  Italians celebrate the New Year with lentils because they look like coins and therefore bring prosperity.  Asian cultures celebrate the Lunar New Year with many food-related beliefs, such as only eating long, unbroken noodles (long noodles = long life).

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1. How did you hear about The Giant Race and Fundraise to Run? 

The first year I ran the race I didn’t do any fundraising because I was new to the race scene, but I learned a lot about Project Open Hand at the Giant Race that year. The second year I ran the race, I decided to do Fundraise to Run to help Project Open Hand, and decided to do it again this year as well.

2. You have already raised over $2,000 – that is incredible! What types of fundraising techniques have been the most successful for you?

I have honestly only used one type of fundraising technique and that is Facebook. First, I asked some of the people who donated to me last year, and they donated again. Other than that, I’ve just been sending out blasts on Facebook. The post I got the most donations from was when I broke everything down for them; I wrote out what they would be giving up to donate. For example, I wrote,” $10 is three drinks at Starbucks; that’s all you’d be giving up to donate $10 to Project Open Hand. I went on with different amounts, saying $20 was drinks out on a Friday night, $25 was dinner out, and $50 was dinner for two at a good restaurant. Once people realized they weren’t actually giving up that much, they were very willing to donate.”

3. What challenges have you faced while fundraising? How do you deal with these challenges?

I haven’t really faced any challenges. The only thing is that once I reached my goal, people figured that I was done fundraising, and therefore didn’t want to give to me anymore. But then I just said, “Well, I reached my goal, but Project Open Hand’s goal is $250,000, and they aren’t close to that. So help me help them.”

Join Nicole in Fundraise to Run for The Giant Race.

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Join us on the first Sunday in October for the 40^th Annual Castro Street Fair, located in the heart of San Francisco’s Castro District. The Castro Street Fair, founded by Harvey Milk, features hundreds of local artists, vendors, craftspeople, and community organizations as well as live entertainment and dance stages – all to celebrate the diversity of the neighborhood.  The fair is free to enter but all donations raised and funds raised through food & beverage benefit charitable causes important to the Castro community, including Project Open Hand. We hope to see you there!

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Kevin, at left, hosts monthly “Meatball Making” with Project Open Hand staff.

by Kevin Winge, Project Open Hand Executive Director

Our new mission statement: Nourish and engage our community by providing meals with love to the sick and the elderly.

Our new vision statement: No one who is sick or elderly in our community will go without nutritious meals with love.

Since joining Project Open Hand, one of the most rewarding projects I’ve tackled, together with our Board of Directors and managers, is crafting new mission and vision statements. Our challenge: to articulate the essence of Project Open Hand in a way that not only describes what we do, but also expresses the spirit of how we do our work, who makes it all possible, and why we do what we do every day.

Our tagline – meals with love – made a great starting point. There is nothing more comforting to someone who is ill or alone than a meal, unless it is love. Brought together, “meals” and “love” are a compelling combination that Project Open Hand will never change. But they capture only a part of what makes Project Open Hand so special.

It’s the people who come together to nourish our community, who are the heart of Project Open Hand. By engaging volunteers, donors, staff and board members, we not only provide nutritious food for clients, but we nourish each other as well. By articulating all of those unique components, our new mission statement emerged: Nourish and engage our community by providing meals with love to the sick and the elderly.

But mission statements don’t stand alone. They are strongest when accompanied by a bold vision statement. When we look to the future, we want to live in a community where we nourish even more people. From this, we crafted our new vision statement: No one who is sick or elderly in our community will go without nutritious meals with love.

At first glance, this vision might seem quite simple. But when you realize it means Project Open Hand will strive to serve significantly more people than ever before, you grasp just how ambitious it is.

Project Open Hand’s new mission and vision statements are declarations of who we are and where we are going. And when we use the word “we,” that includes everyone in our community. Whether you are a client, a volunteer, a donor, a board member or on our staff, we hope you see yourself in our new mission and vision statements, because every one of you is part of Project Open Hand’s community.
Share your thoughts about Project Open Hand’s new mission and vision statement with Kevin by sending an email to kwinge@openhand.org.

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Mark your calendars for Northern California’s largest annual, star-studded AIDS benefit concert and gala on August 18th at the Palace of Fine Arts! The Richmond/Ermet AIDS Foundation (REAF) is having their biggest event of the year, “Help is on the Way XIX”, and we want you to be a part of it! Tickets are currently on sale and new cast members are being added daily! The festivities include pre-show gala receptions, Broadway-style concert and dessert & champagne party with the cast afterwards. Not to mention, a portion of the proceeds directly benefit Project Open Hand! So don’t miss out on this incredible event!

To Purchase Tickets: Visit www.helpisontheway.org or call 415-273-1620

For more information on The Richmond/Ermet AIDS Foundation please visit: www.richmondermet.org

Featuring: (in alphabetical order)
JIM BAILEY – Illusionist, character actor, singer, comedian
JASON BROCK – TV (The X-Factor) / cabaret star
CAROLE COOK – Broadway (42nd Street, Radio Gals) star
SPENCER DAY – TV (Star Search) / cabsaret / recording star
LORETTA DEVINE – Broadway (Dreamgirls) / film (Crash) TV (Gray’s Anatomy) star
LA TOYA LONDON – Broadway (The Color Purple) / TV (American Idol) / recording star
ALEX NEWELL – TV (Glee, The Glee Project) star,
PAULA WEST – Cabaret/jazz star
JOHN MAHER – Sign language interpreter
SALASAMANIA – World Latin Dance Cup champions
SAN FRANCISCO GAY MEN’S CHORUS – Award-winning gay men’s chorus
And others to be announced!

Director David Galligan
Musical Directors Richard Berent & Bill Keck
Production Stage Manager Mary Gabrysiak

The post Help is on the Way – Benefit Concert appeared first on Project Open Hand.

“The volunteers are just so nice, and friendly, and they always take a few seconds to visit with each shopper. They show respect by addressing people by name, and it is that personal connection that makes Project Open Hand so special.”

When I was a little girl, my parents taught me to contribute to our church and our community, and I have followed this teaching my whole life. Our family always had sufficient income for our basic needs. We did not have a lot, but we had enough, and we always had a little something extra to save, and to share.

Long ago, as a young woman working in San Francisco I heard about Project Open Hand. I was so impressed with the organization’s mission that I started sending donations. I never thought of a return from POH. Years went by. I became an old woman. I retired on Social Security. I got breast cancer.

My medical team connected me with Shanti, a nonprofit organization helping low-income people with AIDS and breast cancer. Shanti connected me to POH. And now, POH is helping me with wholesome nutrition.

Every week I shop for free groceries at the Project Open Hand Grocery Center. When I walk in, Mary Beth and Joe greet me with a friendly smile, and give me my shopping checklist. After marking the items I need, a volunteer gathers my selections for me. The volunteers are just so nice, and friendly, and they always take a few seconds to visit with each shopper. They show respect by addressing people by name, and it is that personal connection that makes POH so special.

Project Open Hand makes a huge difference in my life. What goes around comes around. What we give is returned to us. Thank you Project Open Hand.

The post Mary’s Story: “What we give is returned to us” appeared first on Project Open Hand.

By Raymond Palko, dietitian and Project Open Hand intern

HOW TO COOK BARLEY
Soak barley to decrease cooking time. Soak 1 cup of barley in 2 cups of water overnight in a covered container, in the refrigerator. Drain and rinse the barley before cooking. This will provide multiple servings, which can be stored in the refrigerator and quickly reheated over the next 3 days.  (NOTE: These directions are for hulled barley. Pearled barley commonly found in the grocery store does not require pre-soaking.)

Barley can be cooked in a pot on a stove or hot plate, in a slow cooker, or a pressure cooker. It cooks fastest in a pressure cooker, slowest on the stovetop.

• Stove: Add 3 cups of water to the soaked barley. Over high heat, bring the barley and water to a boil. Cover, and reduce the heat to low. Allow the grain to simmer for 45 minutes.
• Pressure cooker: Follow the above directions, but cook for only 15-20 minutes.

If you like your barley chewier, cook for less time. To make it creamier like porridge you will need to cook longer. Once it is a texture you prefer, drain off any remaining liquid.

DELICIOUS TOPPINGS FOR BARLEY

Now that your barley is cooked, add any combination of the following items (many are available at the Project Open Hand Grocery Center) for a delicious breakfast:
• Fresh or frozen fruit
• Raisins or other dried fruits
• Protein trail mix
• Peanut butter
• Nuts
• Milk or soymilk
• Yogurt

The post Try Barley for Breakfast appeared first on Project Open Hand.

The mock disaster was an opportunity for members of the Tenderloin Hunger Task Force (THTF) to practice providing meals for the area’s most vulnerable populations in the aftermath of a disaster. THTF agencies include St. Anthony’s, GLIDE, Meals on Wheels, Project Open Hand, the San Francisco and Marin Food Banks, The Salvation Army and the Tenderloin Neighborhood Development Corporation. In addition to allowing the agencies to practice disaster communication and coordination, the event also educated neighbors in the Tenderloin and surrounding area about personal disaster preparedness through educational booths and handouts.

“Today’s exercise was a wonderful opportunity for Project Open Hand and our partner agencies to practice working together to serve our most vulnerable neighbors,” said Project Open Hand Executive Director Kevin Winge. “During a disaster, it will be even more important to make sure San Francisco’s most vulnerable continue to have access to basic needs, especially food and water. Those of us who already work together to serve these valuable citizens of San Francisco will have to work together even more effectively during a disaster to get the job done. That’s why an exercise like Disaster Feed San Francisco is so exciting and wonderful. It’s an act of continued love for those we serve.”

Read the press release, “Food Charities Come Together for Mock Earthquake Event.”

The post Project Open Hand Joins Food Charities for Mock Disaster Event appeared first on Project Open Hand.

Eat, drink, and dance the night away at Gourmet East Bay on Saturday, November 2 from 7-10 p.m. at Broadway Plaza in Walnut Creek. Thirty of the top restaurants throughout the East Bay will feature delicious tastings; wineries from Livermore, Napa, and Lodi will feature their fine wines, and premier spirits vendors will pour their signature cocktails. Plus, there will be live entertainment that will get your feet moving! 

Save the date!

The post Gourmet East Bay appeared first on Project Open Hand.

2 Days. 39 Miles. A Life-Changing Weekend. You’ll feel a current of hope and pride on the Avon Walk, knowing that every step you take is helping women and men living with breast cancer. You’ll share stories and laughs with other Avon Walkers, and make incredible memories. And we’ll be with you all along the way with cheers, hugs and support.

Here’s how you can get involved:

1. Join TEAM PROJECT OPEN HAND – Register to walk and join our team. We’d love to share this two day journey with you.

2. Cheer on the Avon Walkers – Join us as we dress up in pink festive costumes and cheer on the walkers all along the route as they trek 39 miles across San Francisco’s legendary roller coaster hills and join in the fight against breast cancer. Call 415-447-2316 or email events@openhand.org if you’d like to join our Cheer Team! 

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Save the date for the most spectacular fashion show, after party and philanthropic event of the year!

Macy’s Passport Presents Glamorama is a year’s worth of planning that comes to fruition for anyone with a need to indulge in their urge need to make a difference. For all the music lovers and fashionistas that absolutely adore getting fancy for a weekend night out on the town. Macy’s Passport Presents Glamorama is definitely the night for you.

Macy’s Glamorama will take place on September 19 and we hope to see you there.

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Project Open Hand and Ghirardelli Chocolate Company are thrilled to invite you to the annual, two-day chocolate celebration that has transformed into a true San Francisco staple. This family-friendly event taking place in Ghirardelli Square on September 14 and 15 features decadent chocolate desserts, prominent local chefs, cooking demonstrations, live musical entertainment, children’s activities, and more. Over 30 different booths from local restaurants, bakeries and chocolate companies will provide dessert samples for you to taste, and all to benefit Project Open Hand! Click here to purchase your tickets today.

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March with Project Open Hand in the city’s most colorful parade and visit us at our Beer Booth in Civic Center afterwards. Sign up for this once-in-a-lifetime experience by contacting Rachel Kamen at rkamen@openhand.org or calling 415-447-2314.

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Volunteering every week at Project Open Hand has made a world of difference for 23-year-old Stephen, a developmentally-disabled adult, who graduated from high school last year and hopes to secure a job, as well as greater independence.

Stephen is a member of WorkLink, a nonprofit that helps adults who are disabled grow and find work they are capable of doing, while educating employers about the opportunities and benefits of employing people with special needs. Project Open Hand has hosted WorkLink volunteers for more than 15 years, and counts them as a vital part of our work and our community.

WorkLink members Danny, Tim and Stephen lend a hand in the Project Open Hand warehouse

“Before coming to Project Open Hand, Stephen only knew school and home,” said Scott Lieberman, WorkLink program manager, who coordinates volunteer activities and job training for WorkLink clients. “Now, he’s getting out in the world and socializing. It’s also a great boost for his self-esteem.  Just like you and me, WorkLink volunteers feel good about themselves when they know they are helping others.”

For many WorkLink members, volunteering at Project Open Hand is a stepping stone to employment, boosting both their skills and resumes. The hands-on experience may increase their chances of landing a job, which can be a herculean task for people with disabilities, who face a jobless rate of more than 80 percent.

“By volunteering, WorkLink members learn to come to work every day, stay focused on a task and improve their social skills. These are all important for getting and holding a job,” Lieberman added.

Project Open Hand Volunteer Services Director Artrese Morrison said, “We love the energy and spirit that WorkLink volunteers bring to Project Open Hand.  We’re delighted to engage them as part of our community and help them gain skills that can be a bridge to employment.”

The post Engaging Our Community: Volunteers with Disabilities appeared first on Project Open Hand.

Tim recommends keeping a variety of spices on hand to help jazz up leftovers

The following recipes are inspired by a limited kitchen and a few basic ingredients, including some groceries from Project Open Hand. Click to download and print a booklet of Tim’s “Inspirational Recipes.” 

I’ll start by giving a few tips for a great meal and surprisingly good leftovers.First, use your imagination. It is expected that the reader has basic cooking skills, so these “recipes” have no times or temperatures listed. Preparing and cooking the meal is at the readers’ discretion.

For leftovers, I look for an ingredient that I can add to the dish and maybe a different spice and/or hot sauce to jazz it up a little. Think of it as reverse psychology on your taste buds!  Also, any ingredient can be substituted or omitted at the readers discretion. It is wise to invest in some spices to help keep a variety of flavors to choose from at hand.

NOW LET’S GET COOKING!
List of usual ingredients I keep in stock:
From Project Open Hand: veggie meat substitute, cheese ravioli, cottage cheese, soymilk, produce,  wheat bread, block cheese
From the Store:  cream of mushroom and cream of celery soups (POH recommends Campbell’s Healthy Request), vegetable broth (POH recommends reduced sodium), Cholula hot sauce, sweet rolls, corn tortillas, black olives, mushrooms, mild green chilies, refried beans (POH recommends low sodium, without lard), horseradish, mustard, and a variety of spices

Keeping these basic ingredients in stock will give you a wide selection to combine in different recipes in order to not have the same meal back-to-back, as per my tip on jazzy leftovers.

RECIPES

• Rockin’ Ravioli: Cheese Ravioli. Black Olives. Tomato. Green Chilies. Spice. Cubes of Cheese. Combine ingredients for Ravioli like no other.
• Not Boring Cottage Cheese: Cottage Cheese. Black Olives. Tomato. Spice. Your taste buds will thank you.
• Hearty Soups:  A can of Cream of Mushroom or Celery Soup. Diced Potato. Tomato. Black Olives. Spice. For soup that’s out of this World.
• Grill-less Cheese Sandwich: Block Cheese. Whole Wheat Bread. Tomato. Mushroom. Horseradish Mustard. Toast Whole wheat bread. Make sandwich. Microwave until cheese starts to melt. Enjoy!
• Revin’ Refried Beans: A can of Refried Beans. Black Olives. Tomato. Green Chilies. Block Cheese. Corn tortilla. Cook ingredients and combine. Spoon on corn tortilla. Delish!
• Veggie Soup: Can of Vegetable Broth. Cubed Potato. Tomato. Celery. Mushroom. Carrots. Spices. Cook and combine ingredients. Tasty!
• Simple Snack: Quarter two Apples. Shredded Cheese. Microwave till cheese melts. Wonderful!

As you can see, it’s very simple to have a variety of meals just by using a few basic ingredients and spices. When I shop for the store items I need, I look for an ingredient I haven’t used before, just to add even more choices for a meal to be unique. I will share more “recipes” as I come up with them.

Chow! Tim K.

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Here’s a handy decoder by  Project Open Hand’s Kate Peltier:

1. Locavore: A person who makes an effort to eat only foods that were grown, raised, made, or produced within 100 miles of their home.

2. Vegetarian:  Someone who does not eat meat of any kind, but will eat eggs and dairy.

3. Pescaterian: A vegetarian, except s/he does eat fish and seafood.

4. Vegan:  Someone who does not eat any animal products -  so no meat, eggs, dairy, or even honey. Many vegans also abstain from using or wearing anything made of leather or suede.

5. Sustainable: When Project Open Hand says we use “sustainable products” to craft our meals with love, we mean that we choose with vendors who are committed to keeping their animals, crops, and the earth healthy through humane, safe, and organic processes.

Here’s the official government definition of sustainable:  “An integrated system of plant and animal production practices having a site-specific application that will, over the long term, satisfy human food and fiber needs; enhance environmental quality and the natural resource base upon which the agricultural economy depends; make the most efficient use of nonrenewable resources and on-farm resources and integrate, where appropriate, natural biological cycles and controls; sustain the economic viability of farm operations; and enhance the quality of life for farmers and society as a whole.”  (I don’t know about you, but that clears things right up for us!)

6. Organic: The official definition is that the product (plants or meat) contains no harmful chemicals such as pesticides or artificial hormones.

If you can’t afford to buy all organic produce, consider at least buying organic for these “Dirty Dozen” items, as they have the highest pesticide residue: apples; celery, bell peppers, peaches, strawberries, nectarines (imported), grapes, spinach, lettuce, cucumber, blueberries (domestic), and potatoes.

7. Natural: There is no definition of this term when it comes to food, and it’s essentially worthless.  Looks pretty on the package though, doesn’t it?

8. Free-range: Simply means an animal is allowed access to the outdoors. It does not mean they are running around in the sunshine with grass and eating fresh food.

9. Grass-fed: For meat, this term is much more meaningful than free-range, and indicates that the animal was raised outside and ate fresh grass and food.  Generally ranchers who raise grass-fed meat use organic methods.

10. Artisanal: Merriam-Webster defines an artisan as “one that produces something (such as cheese or wine) in limited quantities often using traditional methods.”  While this sounds lovely, evoking images of butter churns and hand-decorated cakes, there is no legal definition of “artisanal” and its meaning is quickly becoming diluted, as it pops up on everything from pizzas to burgers – from national, mass-produced, fast food chains.

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Look for collection bins in our lobbies in San Francisco (730 Polk Street) and Oakland (1921 San Pablo Ave). We are accepting donations from individuals and companies starting on Earth Day, April 22, through June 30.  Our Great Bag Giveaway for clients will begin in July.

ALL BAGS SHOULD BE NEW AND UNUSED.

Questions? Contact Raquel Muth at rmuth@openhand.org or 415-447-2326.

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