2016 annual report final

The Suppers Programs 2016 Annual Report

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Suppers cultivates a group experience where you feel valued, understood, and connected, providing an alternative to foods and sub-stances as a source of pleasure.

Healthy food has to be absolutely delicious or people will not be able to sustain healthy behavior changes over time.

Suppers provides the support people need to make health-restoring change.

The Suppers Programs 2016 Annual Report • 1

At Suppers, our only dietary bias is in favor of whole food.

(Photo: David Kelly Crow)

2 • The Suppers Programs 2016 Annual Report

At Suppers, we foster a spirit of curiosity and experimentation to assure healing for the greatest number. (Photo: David Byers)

Cooking and eating a meal together is the foundation of Suppers Meetings. (Photo: James McKinney)

Suppers teaches members how to do experiments and make observations about how foods and behaviors make them feel.


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Omnivores, vegans and vegetarians are all served by Suppers, though individual meetings may be set up based on dietary preference.

The only requirement for membership in Suppers is the desire to lead a healthier life.


At Suppers, we can reasonably expect miracles to happen when people receive the nourishment and support they need in a safe, nonjudgmental setting.


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At Suppers, we start from the assump-tion that how you feel is data! Members cook, taste, and feel their way to more vibrant health. (Photo: James McKinney)


At Suppers we believe restoring the family table helps us heal.

http://www.deliciousobsessions.com/2011/09/brewing-kombucha-beginners-guide/


Ingredients: 1 1⁄2 pounds ground turkey olive oil (enough to coat pan) 4 cups high-fiber vegetables (such as shredded cabbage) 2 cans beans, drained (omit for a low-carb option) 1 jar tomato sauce (check that it contains no added sugar) 1 jar salsa (check that it contains no added sugar) broth or water (as needed, for consistency) 1 Tbs chili powder salt (to taste)

Directions: Place enough olive oil in a soup pot to coat the bottom. On medi-um heat, brown the ground turkey. Add the vegetables and beans. Add the jar of salsa and the jar of tomato sauce, after reading the labels to make sure there is no form of sugar or corn syrup in them. Depending on the amount of liquid in the salsa, you will need to add some water. Add a tablespoon of chili powder, or to taste. Add salt to taste, if it is not restricted for you. Let it simmer until the water steams off and it is the consistency you like, about a half hour. In the ideal world, your ingredients would be organic and fresh. This is not the ideal world. Follow the Suppers principle of nutri-tional harm reduction and use the highest-quality ingredients you can without stressing over it.

Breakfast Challenge Chili How will you know if your breakfast habits are causing your problems with mood and energy? Take the Suppers breakfast challenge to get data!

https://www.youtube.com/watch?v=lqdMr5Wut_w

http://www.thesuppersprograms.org/content/contact/sign-suppers-breakfast-challenge


Taste of Suppers 2016 panel discussion with (L-R) Karen Rose Tank, Dr. Adi Benito, Dor Mullen, and Janet Zondag.

Founder’s Day 2016 brought nearly 100 Suppers sup-porters to Eno Terra Restaurant for a delicious meal and silent auction.

https://suppersprograms.wordpress.com/

http://realwomanonline.com/suppers/

http://ediblejersey.com/editorial/holiday-2016/supper-for-all/


At the Suppers table, we make an active practice of nonjudgment. (Photo: David Byers)

We focus on helping people develop a palate for the freshest, healthiest whole food.


Ingredients: 1½ pounds Brussel sprouts 1 Granny Smith apple 1 Daikon radish 1 watermelon radish 3-4 carrots ½ red onion or 1 large shallot Dressing: 2 Tbs mayonnaise 1 tsp Dijon mustard 2 Tbs fresh lemon juice 1 Tbs lemon zest ¼ c extra virgin olive oil salt and fresh ground Pepper fresh mint

Directions: Use a food processor to shred the raw vegeta-bles, and toss them well in a large bowl. Make the dressing. (If you decide to double the veggie ingredients, double or triple the dressing.) Measure the dressing ingredients into a Mason jar and shake vigorously. Dress the veggie slaw, taste and adjust season-ing (adding more salt or pepper). Let it sit in the frig for about an hour, then stir and taste again. When it’s time to serve, garnish with fresh mint.

Anna’s Lemony Brussels Sprouts Slaw Adapted by Anna Looney from a NY Times recipe


Workshops and demonstrations bring aware-ness of Suppers to the community.

Facilitators help members honor each other’s competence to deter-mine their own path to health.

Each Suppers group is self-supporting, raising only enough money to cover the meeting costs of groceries and location. (Photo: James McKinney)

Facilitators do not give ad-vice on matters of health; rather, they help members create experiments and ob-serve their own experiences.

http://www.thesuppersprograms.org/get-involved/support


Suppers 2016 Actual Budget

2016

EXPENSES Actual

General Overhead $13,186 Staffing $28,574 Marketing $1,263

Development/Fundraising Events $6,201

Programs $5,554

TOTAL $54,778

2016 INCOME Actual

Private individuals large donations $25,000 Private individuals small donations $8,489

Founder’s day event $5,280

Founder’s day silent auction $990

Annual Appeal $14,083 In-need Fund $400 Meeting income ($1 per plate) $4,085

Merchandise (net) $423

Facilitator Trainings (net) $4,950 Facilitator training fee conversion $150

Amazon smile, igive, One Princeton $60 Grants $884

TOTAL $64,794

Net Income $10,016

http://www.thesuppersprograms.org/recipes


Priscilla Algava

Doreen Atkinson

Betsy Baglio

Karen Baldino

Jeanine and Ernest Barsamian

Sandra Batista

Lisa Bell

Adi Benito and Stephen Griffies

Terri and Bob Block

Kristin Cantwell

Fiona Capstick and Brett Bishop

Veronique Cardon and Paul Tastenhoye

Mary Clurman

Deborah Cohen

Zita and Ivan Delevic

Mireille Delman

Loretta DeMaio

Julie Denny

Doreen DiGiacomo

Paul DiLouie

Karen D’Orsi

Sharon Downey

Andrea Eberly

Alene Frankel

Amy and Mark Frankel

Consorcia Friend

Ira and Karen Fuchs

Nancy Gardner

Eileen Glanton

Gina Gonora

Martha Clark Goss

Stan Goworek

Terry Greenberg

Tara Guidi

Julie Haenisch

Sheila Handel

Audelle Bodie

Howie Hindin

Carol Hoffman

Jamie Huang

Deborah and George Hunsinger

Irma Jennings

Steven and Florence Kahn

Deborah Kaple and Miguel Centeno

Heidi Kass

Anne Kennedy and Rees Morrison

Arifa Khandwalla and Stephen Sekelsky

Simona King

Joe Klinkhoff

Geri LaPlaca

Anna Looney

Dan Marquardt

Roger Martindell

The role of the facilitator is to gently guide meetings according to the agreed upon for-mat, concepts and boundaries of the group.

We recognize wide variation in individual needs and promote no specific diet. (Photo: David Byers)


Jim and Valerie McKinney

Mary Mead-Hagen

Carol Ann Meier

Seth Mellman

Herb Mertz

Deborah Metzger

Ellen Miller

Jane Milrod

Sharon Mizels and Gordon Atler

Yasuko Moyer

Dor Mullen

Max and Emily Mullen

Nora and Andrew Mullen

Susan Mullen

Karen and David Nathan

Charles and Leslie Neumeyer

Maria Nicolo and David Earling

Lynda Nolan

John Obal

Karen Ohland

Shawn Oliver

Robert Olson

Maureen O’Neill

Martha Otis

Doreen Overstrom

Lois Owen

Karen and Charlie Repka

Deborah Robbins

Patricia and Claudio Rock-Chiriboga

Rita Rofe

Karen Rose Tank

Rosella Rossi

Olga Rudik

Merilyn and Paul Sandberg

Vicki Sarnoff

Lisa Schmucki

Anne and Mitch Seltzer

Nancy Shrier

Tracy and Scott Sipprelle

Stu and Betty Smith

Val Smith

Lanajay and Paul Spencer

Jill Stone

Brian Ternoey

Barbara Vadnais

Vicky Walsh

Darla Welsh

Marcia and Bruce Willsie

Wendy Worth

Carla Wragge

Lee and Steven Yonish

Renata Yunque

Corinne Zupko

A Suppers meal consists of whole foods that build stable, happy brains over time.


At Suppers, we remember the body and focus on prevention and repair through diet and lifestyle. (Photo: Allie O’Brien)

We know that eating food as it exists in nature is safe. (Photo: Allie O’Brien)


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Facilitator Appreciation Luncheon hosted by Marcia Willsie in Summer 2016. (Photo: Lisa DeMarsico)

Percentages and numbers based on manual tracking.


On an ongoing basis, Suppers also holds workshops at the Savory Spice Shop and McCaffrey’s Food Markets.


Members provide support to each other on an as-needed basis, as cooking mentors, walking partners, willing ears and supporters of those who are journaling or doing Suppers experi-ments. (Photo: Lisa DeMarsico)

2016 annual report final

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