HOLIDAY 2014
Food for Thought MEALS HELP CLIENT REGAIN HER INDEPENDENCE
This holiday season, help support those who are sick, like Donna, and their families by giving to Project Angel Heart. Photo: McBoat Photography
When a loved one is diagnosed with a serious illness, it impacts the entire family. The emotional and economic stress that accompanies diseases like cancer, diabetes and HIV/AIDS frequently puts relatives in the role of caretaker. For Donna, a widow who shares an artsy loft with her beloved dog, it was her son.
Thankfully, Donna was referred to Project Angel Heart by the Colorado Blood Cancer Institute early this year and now has medically-appropriate meals delivered to her home each week, free of cost.
Donna, 68, was diagnosed with nonHodgkin’s lymphoma in 2013, which forced her to retire early from a government job she loved. Too weak to stand after a rigorous stem cell treatment, she relied on her son, who left his wife, children, and job in another state for months to support her. Yet proper nutrition was still a challenge.
“Chemotherapy destroyed my taste buds,” she says, but she still loves the different ethnic dishes that remind her of her hometown in New York. The portions are just right so she doesn’t have to waste food, and she’s regained 20 of the 40 pounds she lost. Most importantly, she’s also regained her independence.
“I can’t cook pork one day, then beef the next day, then chicken the next day,”
“My children can relax now because they know I’m taken care of,” she says.
she says, “I can’t afford it. I took a big pay cut now that I’m retired.”
GIVE! ACCESS TO VITAL NUTRITION “A BIG Thank You for helping me and others like me. If I could do anything in return, I would.” – Jamie, 46, congestive heart failure
If you live in the Pikes Peak region and haven’t made your gift to support Project Angel Heart yet, consider making a gift through Indy Give!, presented by the Colorado Springs Independent. Give! is a year-end philanthropic initiative designed to encourage everyone to give back and get involved with local nonprofits. When you make a gift through Give!, 100 percent of your tax-deductible donation goes to your favorite organization, like Project Angel Heart in Colorado Springs.
All gifts made through Indy Give! will be used to provide meals to people in Colorado Springs. With the help of caring friends like you, we can reduce the waiting list for our services in Colorado Springs and continue to provide meals to 440 clients living in the area. You have until midnight on December 31 to give. Learn more at www.indygive.com/angel.
From the President
RECORD-BREAKING PIE IN THE SKY With your help, Project Angel Heart’s annual Pie in the Sky pie sale, presented by Anadarko Petroleum Corporation, was the biggest and most successful ever! This year, more than 120 volunteer pie sellers and pie-selling teams sold a record-breaking 3,616 pies and raised more than $100,000, which will provide at least 1,800 weekly meal bags to Project Angel Heart’s critically-ill clients and their families.
Dear friends, During this season of joy and good cheer, I’m often reminded that Project Angel Heart meals aren’t just about nutrition and calorie counts (although those things are incredibly important!). The work Project Angel Heart does is also about brightening people’s spirits. My kids and I recently spent a Saturday afternoon delivering meals to clients. One woman on our route was having a birthday, so the four of us arrived with a cake and card (something Project Angel Heart provides for all clients celebrating a birthday) in addition to her regular meal bag. As she opened the door and the kids and I burst into an off-key rendition of the birthday song, it was clear that no amount of bad singing could ruin the moment. She told us it was the nicest thing that had ever happened on her birthday. Project Angel Heart exists to help ease the burden for people with life-threatening illness. Our meals relieve stress, ensure that people don’t have to choose between food and medicine, and bring a little joy and cheer to the front door. Thanks for putting the “heart” in Project Angel Heart. Your volunteer hours, financial gifts and enthusiastic support make Project Angel Heart not only hum, but sing! We wish you and yours the happiest of holidays. In gratitude Erin Pulling
3,616 PIES
“I believe in Project Angel Heart and the wonderful people who deserve to be provided with the best meals possible while they battle their illness,” said volunteer pie seller April Hernandez. “My grandmothers both suffered from illnesses that required a team of family and friends to maintain their quality of life. I sell pies in their memory.” We’d like to thank all of our volunteer pie sellers, pie purchasers, and everyone else who helped us send the message to Coloradans in need that someone cares. And a special thank you to our volunteer pie sellers who bravely took a pie to the face to raise awareness for Pie in the Sky and inspire more pie sales. We’d also like to thank Bluepoint Bakery for generously donating all of the pies, as well as our other sponsors, ANB Bank, Kaiser Permanente, Anthony’s Pizza & Pasta, 5280 Magazine, Out Front Colorado, Team Packaging Inc., Colorado Label Co., and Vollmer’s Bakery.
HOLIDAY MENU Thanksgiving Oven roasted turkey with natural pan gravy Mashed potatoes Brown sugar glazed carrots
On the Calendar DECEMBER 31
Give! is a year-end community initiative that seeks to increase support for non-profits in the Pikes Peak region. All donations made to Project Angel Heart through Indy Give! will go toward funding our home-delivered meal program in Colorado Springs. Visit www.IndyGive.com.
Hanukkah Paprika roasted chicken Potato latkes Roasted root vegetables Applesauce Christmas Roast beef with horseradish sauce & gravy Skin-on mashed potatoes Roasted carrots Kwanzaa Jollof rice (Nigerian-style chicken & rice) Spinach, corn and pimiento (symbolizing the Pan-African colors) New Year’s Day Baked ham with honey mustard glaze Herb-roasted potatoes Braised greens with black-eyed peas
Indy Give! Campaign Deadline
APRIL 30
Save the Date Dining Out for Life® Dine out with us for breakfast, lunch or dinner on April 30, 2015. More than 250 Denver and Boulder area restaurants will contribute 25% of their food sales to benefit Project Angel Heart. Event sponsorships are available. For more information, please call 303.830.0202.
Ways to Give Give Online, by Mail or by Phone Every $50 allows us to prepare and deliver a week’s worth of nutritious, homemade meals for someone in need in Denver or Colorado Springs. (A return envelope is enclosed for your convenience.)
Bread & Butter Club Join our monthly giving program for as little as $5 a month and provide ongoing, dependable support.
Sponsor a Meal Honor someone you love or mark a special day for your organization by sponsoring a day’s worth of meals.
Tribute & Memorial Gifts Honor or remember a friend or loved one by making a gift in their name.
Planned Giving Remember Project Angel Heart in your will, living trust, or as the beneficiary of your life insurance or retirement plan.
Workplace Giving Designate Project Angel Heart as the recipient of your workplace giving campaign contributions.
Amazon Smile Shop online at smile.amazon.com and benefit Project Angel Heart through your purchases! Select us as the charity of your choice and Amazon will donate 0.5% of the price of your eligible purchases.
Car Donations Turn your wheels into meals! Donate your unwanted vehicle to Project Angel Heart.
To learn more about donor opportunities, visit www.ProjectAngelHeart.org or contact us at 303.830.0202
Bread & Butter Club Members Bread & Butter Club members provide ongoing, dependable support for our home-delivered meal program by making regular, monthly gifts. These gifts ensure that people in Denver and Colorado Springs living with end-stage renal disease, cancer, HIV/AIDS and other serious illnesses receive lifesustaining nutrition, at no cost. If you haven’t joined our monthly giving program, now is the perfect time. Every dollar committed to the Bread & Butter Club by December 31, 2014, will be DOUBLED over the next year (up to a total of $50,000), thanks to a matching grant from the Lu Foundation. Join online today at www.ProjectAngelHeart.org/donate/monthly-giving. $250 or more per month Jeremy P. Anderson & Michael D. Steward Jean Ann Butler Ronald L. Carlson Lanny A. Dick & Jim Hill Amy & Kyle Fleming Donna Goldin-Evans & Earl Evans Karen Jessey & Jules Armstrong Charles Jordy & Brian Fun Karen M. Klein & Cameron Learned Randy & Melanie Lindsay-Brisbin Julie Reardon Hugh E. Shields $100-249 per month Johnny & Diana M. Adams Dr. Catherine & Mr. Truman Anderson Anonymous Alan Arbuckle, M.D. & Eric Cornejo Michael S. Asarch & Christopher Acosta Steve & Susan Bailey Michelle Barron James L. Berggren William Bottoms Margaret Burd & Dr. Rebecca A. Brinkman Ronald E. Carlson John R. Connell & Eric Versch Dr. Alan B. Cooper Amy & Eric Daly Stacy W. Decker John & Angela DellaSalle Erin M. Denholm & O. C. O’Connell Charles & Dianne Diehl Bryan T. Edwards Jennifer & Eric Eiteljorg Derek Figueroa Charles E. Gerretson & Denis Gerdes Dorothy K. Goes & Hollis Stacy Robb Green John T. & Lynn Grigsby Rev. Albert N. Halverstadt & Susan M. Weeks Doug & Beth Hammer Barbara Harrison & Michelle Cooney Jill Headbloom Francis J. Hess High Impact, Inc Gregory & Wendy Hirons Daron Howard & Edgar Dacuba Thomas Irwin Robert D. Jeffers Stephen J. & Wendy Kaeuper E. Glenn Kindle Dean Krull Angela Lynn Leach
David B. Lingle Dr. Larry J. Matthews Paula L. McGee J. William Mossburg Robert Myre Deidre O’Callaghan & James Hammond Michael F. O’Donnell Robert M. O’Neill & Jeff Phillips Gary D. Outlaw & Solomon Malekou Mark Overmeyer & Dennis J. Molitor Joyce & Gary Pashel Steve J. Pearson & Nancy Van Dore Erin & Rich Pulling George F. Pulver & Paul Grenier Michael & Deborah J. Pushchak Lewis Quigley & Lee Daellenbach Peter Quintero, M.D. & Mark Brown Molly O. & Paul Rehrig Michael Reinke & Justin Rallis Dr. Jonathan Richard & Mike Filkoski Karsten Riggs Bruce & Martha E. Sattler John Skogstad & Mike Lavin The Stewart Family Katherine Stricklan Brian Tschumper Deborah L. Viles & Kay Johnson Frank & Nancy Washnieski Sharon Wilkinson Pamela D. Wilson Jean Woytek $50-99 per month Joseph M. & Delynn R. Allyn Kenyon Anderson Anonymous Janice S. Appelbaum Bob Asmus & Wade Bealer Derek Bamonte Kevin & Kyle Bemis William C. Benzie & Tom Wordinger Mildred Berry Mark Bochnak & Richard Bruce Jamie Boswell Daniel Brogan Gregory Caruthers & Allen Metzgar Pamela P. & Dennis Clifford Melanie Criswell Shelly & Christopher M. Dana James & Crystal Dean Mary Ruth & Vernon P. Dedisse Stephen Eason Robert V. Edwards Harrison & Linda W. Eiteljorg Jon Emanuel & Penny Province William Espey Bob Farrell
Robert Faure Margaret S. & Richard Garbe Bruce & Becky Garfield David M. & Kathy Garrison Rosario Garza & David C. Montgomery Michael L. Gosline & Don Werner Timothy A. Greer Larry & Pegeen L. Guy Scott G. Halford & Dr. Matthew Breeden Dennis M. Hamann & Tom Hawkey Thomas Hanson & Kevin Peterson Rudolf V. & Nancy L. Hauck Mark Hinson Dan & Jill Hopkins Jeffrey Hopper Lisa Hubchik & Michelle Bergen Dr. Faye & Bruce Hummel Kenneth B. Jensen Robert W. Karow & James J. Smith Tonya Kaye Kevin L. Keller Brian J. Kendall Chelly & Peter Klann & Mical Greigh Vitry Katharine Lee Mary Anne & Jim Mack Gary L. & Carolyn Martyn Amy & Virgil Mathias William Matlock & Randy Beineke Dr. John F. McGovern & Brad Yoshimitsu Lorez Meinhold James & Shirley Monley Nora Morgenstern Mark Niswander & Michael Phillips Dr. Lee Niswander & Richard Davis Chip & Jay Oakes Larry E. O’Donnell & Kermit Cain Raymond O’Loughlin & James A. Henderson Elizabeth & Jon Pennington Doug Peterson Mary E. & Nick Pizzuti Robert J. Pletcher Joe & Barbara Pohlen Judy Potter Stephen Prime & Eric A. Roberts Lorii K. Rabinowitz & Andrew Holland Michael Ragsdale, M.D. & Kevin McLane Richard C. Riedel Jacob L. Rodenberger Tara Roesener & Jorie Stevens Claire Rogers & Christopher Shoales Thomas L. Roth & Frank Cox Leland Rudofsky
Bread & Butter Club members who give $30 or more per month receive an invitation to the annual Bread & Butter Club reception and newsletter recognition. Photo: McBoat Photography Don Sahli & Cynthia Chapman Sahli Debra Scherff Richard Schirrmacher & Tom Carlock Katie & Jared Seyl Adam Shelton & SueAnn Jacobs-Shelton James F. & Patricia Short Gregory L. Silvus & Melanie Miller John W. Sisson Susan Skaggs & Bill Kutler Terry L. Smith Bill D. Smith Lisa Spagnolie Dennis & Penny Sputh Harold E. & Judith E. Starbuck James B. Steed Andy Strickland Jay A. Swope & Josh Hartwell Santiago R. & Barbara N. Talamantes Anthony Tapia James Thacker & Troy A. Willson Arnold & Elaine Tinter Ronald R. & Susan F. Townsend Scott A. VanEyk Teresa A. Vaughn & William C. Uding Joel & Debbie Walker E. Lance Walker & Joan Walker William & Margery Wall David Walley & Mark Filman Debra Weiss Kelly J. Wiley Carol Wolf Marty Zemcik David Zupancic & Michael A. Meisinger $30-49 per month John Andersen & Carol Landeis Anonymous Frederick M. Applehans Craig Ball William Bates Larry Beebe & Cyril Bacani Norm Belson Rachel Boatright-Crow Mark Bomber & John Kern Kirk Bremer & William Bormes Andrew A. Britton & David Grey Paul J. Brothe & Donald D. Gortner Jef Brown Judith A. Calhoun & Cheryl Weill Holly Campbell Dennis L. Carlson Robin S. & Robert Chalecki Steven Chapman Thomas Connell & Pedro Bernal Barton R. Cox Barbara Cummings
Mindy Davidson Joan Devine & Jan Kristiansson Dale & Russell DeWitt Peter Di Leo & Lee Vogt Larry Dirks Linda Dixon Timothy J. Donahue Tim Dreese Douglas M. Dreher Roger D. Dunn Carol J. Duran Eric Emanuel Rebecca & Gary Englebright Jennifer & Ryan Ericson Vanessa R. Ervin Jerry Fabyanic Virginia G. Fanfera Ruth Faris Raeanne C. & Richard Frazer Jeanne Fritch & Ella Lyons Rex R. Fuller Katherine F. & Galo Garces Mel G. Garcia Annette & Kristin Garrison Jenni & Mario Gasbarro Jenny Gentry Kristin Gentry Barbara Gentry Angela Gleichsner Rosalie Goldman Dr. Scott & Roberta Goodall Sherry L. Goodall Mary Jean Gradisar & Andrew Medvec James Green, Jr. Stanley Griffith & Kevin Nguyen Colin Griffith & Christopher Genry James Halpenny Diane K. Harkless & Penny Cody Robin & Steven Harris Ernestine Harris Maria & Andy Harwood Marc & Cynthia W. Haverland Michael Hegarty Marsha K. Heitzman & Linda Law Roy H. Hess Kathleen O. & Michael J. Heymans Gary L. Hobbs Bradley Hoffner Richard Hogen Christopher Hudnall Randy Hurd Sandra Jepsen Paul R. Jeselnick Douglas & Kathy Jewell Heidi M. Johnson Lawrence R. Katzin & Jim Grimes Regina & Cletus Keating Steve Kiely & Milo Gonser
Brian Kimball & Richard Harris Jodi & Jesse King Michael King Rick Klimpke & Larry Pollock Mark Knudson & Nic Leggett Kathleen J. Larkin & Richard Houk Christopher K. M. Leach Gary & Cori Leete Theodor Lichtmann Marjorie & Mark Linne Jacqueline & Christopher Lombardi Katherine Lutz Carl & Tanya Mahnke Julie Marchant Cynthia Mathews Dean & Helen McConnell Alan McDonald Marianne & John McKiernan Verna Meyer John C. Miller & Robert Bixler Dr. Paul Miller Jessica Milnes Patricia J. & Peter Milstein Frend John Miner & Jeffrey Lawhead William G. Mitchell David A. Mobley Joseph Moorehead Sandra Nagler & Tony Prey Carol Ann Oakes John Ohmart Diane L. & William M. Ojile Shayley Olson Lee Patton William Pearson Jeff Pelanek & Joel Valenzuela Therese Powell Maureen Reilly Carol Reinboldt Angie Reyes Manuel L. Rivale Dr. Andrew R. Robinson Elizabeth Robinson Patricia Romero Richard Rosenblatt & Martha Houser Paula L. Rosson & Brian Huculak Marc Roth & James Pfister Jeff Saccomano & Naomi Hull Andrew Schneider & Joseph Schuster Barbara Shecter Carol B. & William B. Shepard Mary Shepherd Robert & Julia Sherry Gary Sky Mark W. Smith Cricket Smith LaKeasha A. & Kenneth Smith Charles A. & Violet J. Snell Donna Solomon & Larry Zwartverwer Dallas B. & Phyllis L. Spear Bobby Spencer Kate Spurrier James A. Stegman Terry W. Stewart & John Foery Timothy Stifel Jeffery Strauss & Daniel Remus Myla Study & Thomas E. Jewett Tracy L. Sutton Eugenia & Jim Talman Davol Tedder Brian Tellinghuisen & Hunter Smith Emily A. Tolve Jana & Ken Tompkins Teresa & James Toomey Gwendolyn Turner Cheryl & Lawrence Volmert David B. Walsh & Catherine J. Conrad Lane C. Ware Rebekah Whitfield Donald Widler & Michael O’Shea Patricia J. Willsey Stephen N. Winters Ann K. Winters
Carla Wirtz & Chris Lamson Debbie Witt Bruce & Sherri Wolin Jacklyn M. & Robert H. Writz Claire L. Wuest John Wyszynski & Ramsey Ferro Vincent Zimmerman & Daniel T. Murphy List current as of 11/21/14 *We deeply appreciate the ongoing support of all Bread & Butter Club members. Due to space restrictions, we are able to list only members who give $30+ per month. We apologize for any omissions; please call us with corrections or questions.
WISH LIST While we are always grateful for gifts of time or financial contributions, we also invite you to make an in-kind donation. In-kind donations are gifts of goods and services that’ll help us take better care of our volunteers and clients. Please consider donating one of the items below. Scotch tape refills Clear packing tape, 2’’ White masking tape, 2’’ Staples, standard size Glue sticks Rubber bands Paper clips Binder clips, assorted sizes Sharpie markers, black Mechanical pencils Yellow sticky notes, standard size Recycled, plain white copy paper Avery Easy Peal white return address labels (8167, 5160, or 5162) Greeting cards (thank you, congratulations, get well, etc.) Boxes of organic tea Reusable mesh, basket-style coffee filters Full-length, white kitchen aprons with adjustable straps Gas cards Gift cards to the Restaurant Source Physicians’ Desk Reference 2014 Chest freezer (new or lightly used) Stereo system Riding mower (new or lightly used) Snow blower (new or lightly used) ATV with snow plow (new or lightly used) Winter gloves for freezer use Upright vacuum cleaner
Chef’s Corner
Our Production Chef, Alex Reitz, came to me with this recipe suggestion, which has been a huge hit with Project Angel Heart’s clients. The Blackfoot in the name refers to the Blackfoot Native American tribe, located mostly in Montana, Idaho and Saskatchewan. This recipe is adapted from a really interesting cookbook called Spirit of the Harvest. We’ve changed a few things to make it our own, and we hope you enjoy it!
Blackfoot Stew for 1,000 210 lbs diced chicken 210 lbs diced beef 1 gal vegetable oil 4 gal diced green onions 25 lbs diced yellow onions
½ gal minced garlic 8 gal beef stock 30 lbs blueberries 3 qt honey 4 lbs sweet rice flour
Preheat three 40-gal tilt skillets until hot. Divide all ingredients among the skillets. Begin by adding some of the oil to the skillets and then searing the meats until browned. Remove the meats and set aside.
I don’t believe in fate. You know, I wasn’t always a chef. When I was 19, I wanted to be a television journalist and worked as an on-location production assistant in California. One day in 1987, I was called to work on a shoot for Project Open Hand, and it would forever change my life. Just like Project Angel Heart, Project Open Hand delivers meals with love to the criticallyill. I will never forget spending an afternoon following Ruth Brinker, Project Open Hand’s founder, from the swankiest to the seediest neighborhoods in San Francisco as she delivered meals to people living with HIV/AIDS. As the camera rolled, I was struck by how their smiles quickly dissolved into tears while telling their stories. In those days, HIV/ AIDS was considered a shameful death sentence, and that day, I learned that people who are sick often try to put on a brave face when in reality they are scared and upset. I also learned that I may have found a new career path. Read Jon’s full story, on his blog at www.DontTellChef.com. by Jon Emanuel, Executive Chef
Add the rest of the oil to the same skillets and sauté the green onions and yellow unions until the yellow onions are translucent and the browned bits left from the meats are lifted from the skillet bottom. Add the garlic and sauté until fragrant.
2 lbs parsley, chopped 1 qt rubbed sage Salt and pepper to taste
Add the meats back to the skillets and then add the stock. Bring to a boil. Reduce the heat and simmer until the meat is nearly tender. Add the blueberries and stir. Simmer briefly. Add the honey and return to a simmer. Combine the sweet rice flour with enough water to make a smooth slurry and add to the skillets. Return to a simmer, stirring until thickened. Add the herbs and season with salt and pepper. Serve with a barley-mushroom pilaf.
Blackfoot Stew for 12 1.5 lbs diced chicken 1.5 lbs diced beef or bison 3 tbsp vegetable oil 4 diced green onions 1 large diced yellow onion
3 cloves garlic, minced 3 c beef stock or broth 1 pt blueberries, or 1 small bag frozen blueberries ¼ c honey
Heat a stock pot over high heat until hot. Add 2 tbsp. vegetable oil and then add the meats in batches that fit the bottom of the pan in a single layer, and sear until browned. Remove the meats and set aside. Add the remaining oil and then add the green onions and the yellow onion. Sauté until the yellow onion is translucent, then add the garlic and sauté until fragrant.
1 tbsp cornstarch 2 tbsp chopped parsley 2 tsp rubbed sage Salt and pepper to taste
the stock. Bring to a boil. Reduce the heat and simmer, covered, until the meat is nearly tender. Add the blueberries and stir. Simmer briefly. Add the honey and return to a simmer. Combine the cornstarch with enough water to make a smooth slurry and add to the pot. Return to a simmer, stirring until thickened. Add the herbs and season with salt and pepper. Serve with a barley-mushroom pilaf.
Add the meats back to the pot and then add
DIET MODIFICATIONS FOR BLACKFOOT STEW For our clients who require a low fat/low salt diet, we eliminate added salt and reduce the amount of oil. For clients requiring a gluten-free diet, we substitute rice for barley.
For clients requiring a bland diet, we eliminate strong flavors including the herbs, onions, black pepper and garlic. For clients who are sugar-free, we substitute dried, powdered stevia leaf for the honey.
Barley Mushroom Pilaf 4 c chicken stock 2 tbsp vegetable oil 1 large onion, diced
3 c sliced mushrooms 2 c pearl barley 1 tbsp parsley, chopped
Salt and pepper to taste
Preheat the oven to 350 degrees. In a small saucepan, bring the stock to a boil.
Season with salt and pepper. Add the boiling stock and bring to a boil.
In a medium, oven-proof saucepan (with a cover), heat the oil over medium heat until hot.
Cover and place in the oven for about 45 minutes.
Add the onion and mushrooms and brown. Add the barley and stir to coat with the oil.
Remove from the oven, add the parsley and stir. Serve with the Blackfoot stew for 12.