GOOD EATS

Left, Amy Wiford was only 38 years old, with a 15-month-old son, when she was diagnosed with stage 3 ovarian cancer.

Julie Hohenstein (far right) relied on the support of her family during treatment for breast cancer, but was grateful to Pink Ribbon Girls for filling in the gaps.

Girls works to provide the tangible support those battling cancer need right now so that they can conserve their energy and simply focus on fi ghting for their lives,” says Heather Salazar, CEO of Pink Ribbon Girls. “In the beginning, we served just four families. Today we’re serving families in 243 ZIP codes in Ohio alone. And the numbers are on the rise; we saw a 33% increase in clients in the fi rst six months of this year compared to the same time frame last year.” In 2021, the nonprofi t provided more than 150,000 meals, 16,000 rides to treatment, and 1,000 housecleaning kits to clients and their families throughout all regions. In addition, more than 2,000 individuals participated in peer support and educational opportunities provided by Pink Ribbon Girls. In the Ohio regions, Pink Ribbon Girls provided nearly 80,000 meals, 9,000 rides to treatment, more than 600 housecleaning kits, and over 1,000 instances of peer support and educational opportunities. “I am beyond grateful that they reached out to me and for the support they provided,” says Hohenstein.

“Before all of this started for me, I thought Pink Ribbon Girls was solely a breast cancer organization,” says Amy Wiford, a Pioneer Electric member. “It was a pleasant surprise to fi nd that there was a local organization that supported those of us with gynecological cancers as well.” Wiford, who fi rst began experiencing symptoms in September 2021, was diagnosed with stage 3 ovarian cancer following a radical hysterectomy in October 2021. When symptoms began, Wiford, a former nurse, knew something was very wrong. “The scariest part for me was not knowing,” says Wiford. “When I started having symptoms, I was very aggressive in getting treatment right away.” Worse yet, Wiford had to wait a month before she could have surgery due to the overwhelming demand for beds during the COVID-19 pandemic. “I didn’t have any family history of ovarian cancer,” says Wiford. “I actually had very few risk factors.” During her fi ght, Wiford relied most heavily on her family to care for her son and provide meals, cleaning, and transportation — which led her to Pink Ribbon Girls. “At the time I was diagnosed, my son was 15 months old,” says Wiford. “I chose to be a single mom, and they were my biggest supporters with taking care of my son and myself.” Wiford says her sister encouraged her to reach out to Pink Ribbon Girls. Although she had seen their vehicles dropping patients off at the cancer center frequently, she was reluctant to reach out to Pink Ribbon Girls, but was so glad when she fi nally did.

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“My sister really pushed me to reach out to Pink Ribbon Girls, but I remember thinking, I’m 38, I’m young, I’m independent, I’m successful, I don’t need to reach out and rely on other people,” says Wiford. “That was a big area of learning and growth for me.” One of the main services Wiford utilized during her treatment was Pink Ribbon Girls’ meal service. “I didn’t realize that my nutritional intake was so poor, prior to receiving their services,” says Wiford. “Knowing I had something healthy and convenient to eat, specifi cally when I wasn’t feeling well after treatment, was a huge relief for me.” She also received a cleaning supply kit from the nonprofi t, which she says was extremely benefi cial, as her family helped her keep her home clean, especially during the pandemic. “Their tagline is, ‘No one travels this road alone,’   ” says Wiford, “They absolutely live that out. They are a golden nugget — we are fortunate to have them local to us.” Following numerous rounds of chemotherapy treatments from November through February 2022, she is now also considered cancer-free. She will see an oncologist every three months for the next two to three years. “Experiencing both a cancer diagnosis and having my son during the pandemic was very isolating for us,” says Wiford. “It made me appreciate simple things like getting out in the community and being around people again.”

Jan Middleton, director of education and peer support (left), consults with a cancer survivor.

Prep: 20 minutes | Cook: 35 minutes | Servings: 6 8 ounces ricotta cheese 3 eggs, divided ½ teaspoon dried dill ½ teaspoon salt ½ teaspoon dried oregano ½ teaspoon dried mint ¼ teaspoon ground nutmeg ¼ teaspoon ground pepper 1 large shallot, minced 3 cloves garlic, minced 10 ounces cooked chopped spinach, squeezed dry 6 ounces crumbled feta cheese 17 ounces pu pastry dough (brought to fridge temperature) 2 tablespoons sesame seeds (optional)

NOTE: If the ricotta cheese seems to have excess liquid, wrap it in cheesecloth and squeeze. In a medium bowl, whisk together 2 of the eggs, ricotta cheese, and all the spices until smooth. Mix in shallot, garlic, spinach, and feta. Lay one sheet of puff pastry fl at onto parchment paper on top of a baking sheet. Evenly spread spinach/cheese mixture with a ½-inch edge left bare. Lay second puff pastry fl at on top of spinach/cheese fi lling, lining up the edges. Stretch the top edge down to the bottom edge and seal on all 4 sides. Using a sharp knife, cut pastry in half one direction and into 6 slices the opposite direction, ending up with 12 strips. With each strip, press one end with your fi ngers while carefully twisting the other end. When fi nished with all of the twists, beat remaining egg in a small bowl and brush across top of each pastry and sprinkle on some sesame seeds. Chill in fridge for 15 minutes before baking. Preheat oven to 400 F. Bake 30 to 35 minutes, switching rack positions halfway through. Pastry should be puff ed and golden brown. Let cool. They’ll keep for about a week in the fridge or 2 months in the freezer. Eat warmed or at room temperature.

Prep: 15 minutes | Cook: 7 minutes | Servings: 4 1 medium cucumber, cut into thin, 1-inch strips 1 tablespoon salt 9 ounces soba noodles 2 cups snow peas 1 cup grated carrots 3 green onions, diced ½ cup peanut butter ½ cup canned light coconut milk, mixed well ¼ cup low-sodium soy sauce 1 teaspoon ground ginger 2 tablespoons honey juice of 1 lime 3 teaspoons Sriracha sauce 2 cloves garlic, minced coarse mustard for dipping

Place cucumber strips in a mesh strainer and heavily sprinkle with salt. Let sit for 20 minutes for the salt to pull some of the excess moisture from the cucumbers. Rinse off salt, shake off water, and place slices on paper towels in an even layer, patting them dry. Place a large pot of water on high heat. Once it comes to a boil, cook noodles according to package’s al dente directions. Add snow peas during the last minute of cooking, then drain and rinse both with cold water and transfer to a large mixing bowl. Toss cucumber, carrots, and green onions on top. In a medium bowl, whisk together remaining ingredients to make the sauce. Pour sauce in with noodles and veggies, tossing to coat. Eat cold or at room temperature. Store in the fridge for up to a week.

While you’re there, check out a video of a few of our recipes being prepared. Have you tried one of our recipes? Do you have a recipe to share with other Ohio co-op members? Visit the Member Interactive page on www.ohiocoopliving.com to find recipes submitted by our readers and to upload yours.