The Quarter Cup

June 2010

Client and Service Statistics (March 2010 - May 2010)
POH prepared 88,317 meals to people living with HIV/AIDS, 9,679 meals for those homebound with other critical illnesses, distributed 18,581 grocery shops for HIV/AIDS clients, distributed 1,353 grocery shops to breast cancer clients, and served 103,432 congregate lunches to seniors.  

Did You Know?

Did you know that Project Open Hand conducts a survey every year with our clients? It’s important for Project Open Hand to have several methods of evaluation so we have hard data and more informal input to help us make decisions about menus, programs, and systems. The survey asks questions about a client’s satisfaction with our services, their opinion on the variety, taste, and appearance of our food, and their perception of whether our food has helped to maintain or improve their health. In addition to the formal questions, we offer plenty of space for additional comments, and encourage our clients to respond.

We also use some more informal tactics to get feedback. We provide client comment cards, and we review every comment received. Our head chef recently began a new kitchen hotline and email so clients can leave feedback on specific meals and foods, information that helps our chefs plan menus.

Finally, we host “Lunch with Tom” events in both San Francisco and Alameda County on a regular basis, where clients are encouraged to ask questions and discuss issues in person with our Executive Director, Tom Nolan. These lunches are very popular and well-attended.

Have Fun with Project Open Hand This Summer
24th Annual AIDS Walk San Francisco
Sunday, July 18
Break out your sneakers and join the POH team as we walk to raise awareness and funds for AIDS organizations in the Bay Area. You can register directly online by visiting www.aidswalk.net. Be sure to select Project Open Hand-1341 as the team name. You can also download a pledge form when you register. Raising pledges is optional. Anyone who registers and walks for POH will receive lunch.

Avon Walk for Breast Cancer
July 10 and 11
The Avon Foundation has been a strong supporter of our breast cancer services and this year you can be part of the Avon Walk for Breast Cancer. The Avon Walk is a marathon and a half (39.3 miles) over two days. You can walk and raise funds for breast cancer by collecting pledges, or you can sponsor a participant or volunteer. Visit www.avonwalk.org for details. Project Open Hand will also be cheering walkers along the route; Contact (415) 447-2316 to be part of the cheer teams (or to form your own) or to volunteer.  

San Francisco Marathon’s Cause To Run Fundraising Program
Sunday, July 25
Project Open Hand is a participating non-profit in the San Francisco Marathon’s Cause to Run Fundraising Program. Through the Cause to Run Fundraising Program, select non-profit organizations form fundraising teams and raise money through The San Francisco Marathon. Anyone who registers for any of the five San Francisco Marathon™ events (full marathon, 2 half marathons, 5K, or progressive marathon) can join the Cause to Run Project Open Hand Team, and fundraise for POH! There is no cost to participate, and no minimum fundraising requirements. For more information, call (415) 447- 2316. 

Dessert First!
InterContinental San Francisco
Sunday, August 15
Save the date for the 10th Annual Dessert First! on Sunday, August 15th, when some of the Bay Area's most talented pastry chefs will gather at the InterContinental San Francisco from 5-8 pm to serve up treats. In addition to the fantastic desserts, there will also be hors d'oeuvres, wine, port, and silent and live auctions. There will also be a VIP reception from 4-5 pm. 100% of the proceeds go to Project Open Hand. Tickets are $75. VIP Tickets are $125 (or $100 if purchased online!). For more information please call (415) 447-2316.

Project Open Hand Recipe
This recipe is from “The Open Hand Cookbook: Great Chefs Cook for Friends,” published by Pocket Books, a Simon & Schuster Inc. Copyright: Project Open Hand, 1989.

• Heat the olive oil in a heavy-bottomed pan and add the shallots or scallions. Stir while cooking 2 to 3 minutes over medium heat, to soften without coloring.
  
• Add rice and stir to coat with oil.
  
• Add wine and cook until reduced, stirring constantly.
  
• Add the water one cup at a time and cook until absorbed.
  
• When adding the last cup of water, also add asparagus and remaining seasonings. Cook until liquid is absorbed and asparagus are crisp-tender.
  
• Pour into bowls, sprinkle with freshly grated Parmesan cheese, or let guests grate their own over each bowl.
  

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For further information or to update contact information, please contact Kate Peltier, Director of Corporate and Foundation Partnerships, at (415) 447-2415 or kpeltier@openhand.org.

Please visit www.openhand.org for more information. Link to Project Open Hand on Facebook. Follow us on Twitter: @ProjectOpenHand.