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!

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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.

The post Ghirardelli Chocolate Festival appeared first on Project Open Hand.

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March with Project Open Hand in the city’s most colorful parade. Sign up for this once-in-a-lifetime experience by contacting Hannah Schmunk, hschmunk@openhand.org or 415-447-2412.

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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.

The post Top 10 Trendy Food Words Decoded appeared first on Project Open Hand.

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 May 22.

ALL BAGS SHOULD BE NEW AND UNUSED.

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

The post Give the Gift of Green: Donate Reusable Grocery Bags for Our Clients appeared first on Project Open Hand.

I love making this salad in the spring and summer for our seniors. They all seem to really enjoy this recipe.

With the new greenhouse at Project Open Hand, we are excited to grow fresh herbs, especially basil - my favorite herb of all to use. The greenhouse will give the chefs the opportunity to go right next door and pick fresh herbs for our client’s meals.

The basil in this recipe gives the chicken salad a great fresh flavor in every bite.

Serves 6 people

• 6 chicken breasts, boneless, skinless
• 4 stalks of celery, ¼” dice
• ½ red onion, ¼” dice
• 1 cup mayonnaise
• ¾ cup dried cranberries
• 1 Tbsp. kosher salt
• 1 tsp. ground black pepper
• 6 basil leaves, fresh, chiffonade*

Preheat your oven to 350 degrees. Take a small sheet pan and spray with non-stick spray. Place the 6 chicken breasts on the sheet pan and lightly season with salt and pepper. Bake in the oven for 35 – 40 minutes, until completely cooked. The temperature inside should be 165 degrees.

While the chicken is cooling, start cutting your celery and red onions and place into a large bowl. Add the cranberries and mayonnaise.

Once the chicken has cooled down, cut the breasts in half first, then into thin strips. Next cut the strips into ¼” dice. Add this to the other ingredients to the bowl, add the salt and pepper. Mix all the ingredients well and fold in the basil.

Enjoy!

*Chiffonade – Take a bunch of leaves and stack them all together. They don’t all have to be facing the same way, they just all have to be flat. Take your stack of leaves and put them down on a cutting board. Next, working your way from the top down, roll the leaves up tightly into a tube shape. Get a sharp knife and begin to cut thin strips off of the roll.  The result is curly, strips of basil.

The post Recipe: Creamy Chicken Salad with Fresh Basil & Dried Cranberries appeared first on Project Open Hand.

“It’s the power of positive thinking,” said the 50-year-old Oakland native, who gets nutritious groceries every week from Project Open Hand. “I’ve made eating right and taking care of myself a priority, so I can continue to lead a full, healthy life. For me, being diagnosed made me want to live life to the fullest and do all the things I really want to do – including going back to school, travelling and spending more time with my kids.”

Sylvia is also a champion for others living with HIV. For the last two years, she has worked as a “wellness navigator” at Alta Bates Medical Center, where she serves as a peer advocate for female patients with HIV. She counsels those who are newly diagnosed and works to re-engage women who have “fallen out of treatment.”

“Having HIV still carries a stigma, making some women feel so ashamed that they stop treatment. When I’m having a hard time reaching someone, I get her signed up with Project Open Hand,” said Sylvia, who refers two to three people a month to Project Open Hand.

“I’ll pick up meals or groceries and bring the food over. Then we sit and talk over lunch or make a meal together. Your meals and groceries are a bridge that help me connect with women who are the hardest to reach.”

For Sylvia, combatting HIV and AIDS also means giving a voice to people of color, who are disproportionately impacted by the disease. “Even though African Americans make up 14 percent of the population, they account for 45 percent of new HIV cases,” Sylvia said. “More attention needs to be paid to how HIV is disproportionately impacting communities of color.”

The post Sylvia’s Story: The Power of Positive Thinking appeared first on Project Open Hand.

COMING IN JUNE! – exact dates will be posted soon.

Stock up on your bicycling needs with incredible bargains!  All parts, accessories and clothing will receive a 20% discount at the cash register, and many bicycles will be marked down as well!  You’ll get the best deals of the year, and 10% of everything sold will be donated to Project Open Hand (sales tax excluded).

Previous benefit sales by Valencia Cyclery have raised a total of $102,388 in donations for Project Open Hand!

The post Valencia Cyclery’s 18th Annual Benefit Sale appeared first on Project Open Hand.

BUY TICKETS NOW. 

Here are 10 reasons you should join us on May 5.

10. Indulge in decadent desserts prepared by 20 of the Bay Area’s top pastry chefs.

9. Mix and mingle with Dessert First Celebrity Chair Yigit Pura, winner of Bravo-TV’s Top Chef Just Desserts and chef-owner of Tout Sweet Pâtisserie.

8. Make your vote count in our Dessert First VIP Mixology Competition, featuring six cocktail-making masters competing Iron-Chef style to create the most amazing cocktail.

7. Dance the night away to hits performed by the Livewire Dance Band.

6. Tickle your tongue at the Barefoot Bubbly Bar.

5. Get free entry to the After Party hosted by Project Open Hand’s Young Professionals Council, featuring 80’s cover band Frosted Tips and complementary tacos!

4. Impress your sweetie by taking him or her to Dessert First, the sweetest event of the year.

3. There’s no better way to celebrate Cinco De Mayo!

2. Get your sweet tooth satisfied…just don’t tell your dentist.

1. Our clients are counting on you!  For every ticket sold, Project Open Hand can provide another 50 meals with love to neighbors who are sick and the elderly.

Click to buy tickets.

The post 10 Reasons for Dessert First appeared first on Project Open Hand.

While we hope that every day at Project Open Hand is “Volunteer Appreciation Day,” we always use April, which is Volunteer Appreciation Month, to make a special effort to acknowledge our wonderful volunteers, both in the East Bay and San Francisco.

Our theme for this year’s Volunteer Appreciation Month is “Growth. Gratitude. Giving.”

Created with Admarket’s flickrSLiDR.

Since our founding nearly 28 years ago, Project Open Hand has been growing – serving more meals and food to more clients, while also providing opportunities for our volunteers to grow in all kinds of ways.

We strive to express our gratitude – to our volunteers and our community who tirelessly work to ensure that no one who is sick or elderly need go hungry.

And we know how much so many people give – of their time and their money, but also of their hearts.

All of it adds up to a fourth “G” which is “Great.” We live in a great community as demonstrated – every day – by our great volunteers.

Happy Volunteer Appreciation Month and thank you to all of Project Open Hand’s volunteers.

Interested in volunteering? Visit www.openhand.org/volunteer.

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The couple came to San Francisco from East Germany in 1953, when Bernd was offered a bookkeeping job at American Can Company.  Their only son passed away just a few years after they moved to the states, said Sigrid, who was wearing a blue sweater that she purchased during a family vacation before he died.

“As children of World War II, we’ve always been frugal.  But as we get older, it’s hard to make ends meet, especially here in San Francisco,” said 79-year-old Bernd.  “In Europe, the tradition is to have your main meal in the middle of the day. That’s what your lunch is for us – a big, hearty meal.  In the evening, we need only eat a yogurt or sandwich, and we feel well fed.”

Project Open Hand provides hot, nutritious lunch for seniors at 25 sites throughout the region.  For the elderly, many who have fixed incomes and may live alone, accessing nutritious food and spending time with others at our congregate lunches helps them eat well and stay socially engaged, which can lead to better health.

Click to find a senior lunch site in your neighborhood.

The post Bernd & Sigrid’s Story: Hearty Meals Help Frugal Seniors appeared first on Project Open Hand.

Project Open Hand’s Young Professionals Council is gearing up for our very own March Madness.  We’ve packed back-to-back events in this month and we’re thrilled to have so many great things in the works. I’m personally excited to have the opportunity to meet some new friends while spreading the word about Project Open Hand (POH) and our mission to engage our peers in fun philanthropic activities.

Here’s what’s on the agenda:

March 11th: YPC Member’s Meeting
The YPC will be getting together at POH for our regular monthly meeting. Join us at 6:30 pm at 730 Polk Street.  This should be a busy one! In addition to working through our plans for this month, we’ll be looking ahead to upcoming events including our first ever Dessert First After Party.   Stay tuned for more on that…

March 14th: St. Patty’s Day Happy Hour
We’ll be celebrating St. Patrick’s Day at The Wreck Room on Thursday, March 14 from 6-10pm to benefit Project Open Hand’s nutrition services programs.  Join us for great drink specials and a chance to chat some YPC members (if you’re lucky!).  For more info and to RSVP check out our Facebook page.

March 21st: New Member Mixer
For the first time since the YPC was founded, we’re inviting young professionals interested in joining our group to find out more about what we do and share their own stories with us.  We hope to have a full house of young professionals eager to help our community.

March 30th: City Yoga Hike + POH Tour
We’ll be doing good for our bodies, minds and mission with a scenic hike through San Francisco, stopping along the way for quick outdoor yoga sessions at some of the most beautiful spots in the city, and wrapping up with a tour of Project Open Hand.  Spots will fill up quickly, but we invite anyone to join us to benefit POH and learn more about the YPC.

What a month! To find out more about how you can get involved with any of our activities, email us at openhand.ypc@gmail.com.

Nikki Sequeira works at LaunchSquad where she executes public relations for start ups in industries including education, retail and non-profits.  Nikki is a believer in justice across the entire food chain and is a proud member of Project Open Hand’s Supper Club.  She hopes you’ll join her!

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