Meals That Connect 2180 Johnson Avenue, San Luis Obispo, CA 93401 805-541-3312 www.mealsthatconnect.org

Volume 12, Issue 4

Volunteer Training Tips

Volunteering with our program often involves lifting pans of food or containers filled with home delivery meals. To protect your back, follow these tips.

Keys to Proper Lifting Mentally prepare by planning what

you are going to do. Stand close to the object you plan to

lift. Spread your feet wide enough for a

stable base. Squat, bending your knees and hips,

keeping your back in proper alignment.

Contract the stomach muscles. Lift by using the work of your leg

muscles, not your back. When lifting with another person, one

person should say when to lift, walk, and unload.

Do not twist as you lift; instead, pivot with your hips and shoulders in line and shift you weight.

Don’t hesitate to ask for help.

A strong back is the best way to prevent injury. Strong abdominal muscles support a strong back. An easy ab exercise is to simply contract and hold your abdominal muscles in for short periods of time. This can be done while sitting, standing or lying down. An easy back exercise is to lay down on your stomach and try to lift your extended arms, head and feet a few inches off the floor. Hold for as long as you can. — Wendy Fertschneider, R.D.

Meals That Connect would like to

thank the following organizations for their continued support of our

program!

Night of a Million Meals That Connect is coming this month! Festivities begin 5:30 PM Saturday, April 22 at the Cliffs Resort in Pismo Beach. Our theme this year is “Get Your Kicks…On Route 66”, so be sure to come decked out in your best 1950s and 60s attire. If you really want to make an impression, roll up in a ‘57 Chevrolet Bel Air! Last month we informed you that our evening of fine dining and entertainment would include a four course dinner, casino games, complimentary champagne, local wines, live and silent auctions, and free valet parking. But what is on the menu, you ask? For your choice of entrée we have:

Filet mignon in a red wine reduction sauce

Applewood smoked salmon filet

Vegetarian chile relleno As if that weren't enough elegance and decadence in one meal, for dessert we present the “deconstructed banana split” — take a peek below!

Our annual Volunteer Training took place on March 22, where 24 of our hundreds of volunteers enjoyed an afternoon of learning, activities and food. We covered many topics. Melissa, our Office Admin, made sure everyone knows how to fill out important forms. We learned about some of the finer points of meal delivery from our own Bob DeMarco. Gabriela Mata, an Environmental Health Specialist (restaurant inspector), showed us both

horrifying and inspiring photos, demonstrating the importance of our food handling rules. We learned about the county’s Fall Prevention Program from Michelle Zulim-Clark. She

also led us in some exercises to strengthen our backs. Our last speaker was the ever-popular Rob Derrick of the Red Cross, who showed us how

to help a choking victim and many other useful First Aid tips. We finished the afternoon with a dinner that Executive Director Elias picked up from The Olive Garden and that kitchen supervisor Irene Palacios set up beautifully in our central kitchen. Everyone got to see where those 500+ meals get prepared each day. It was a fun and successful training. I hope anyone who has not been to the training will mark their calendars for next year, March 20, 2018. — Wendy Fertschneider, R.D.

Countdown to Night of a Million Meals!

Volunteer Training: Success!

Applewood smoked salmon filet

Filet mignon with asparagus and mashed potatoes Deconstructed banana split

Tickets are on sale for $95 per person or $760 to reserve a table for eight. All proceeds go to one incredibly worthy cause: the nutritional benefit of the seniors of San Luis Obispo County.

To reserve your tickets now, or for more information, please contact Tina Solomon at 541-3312.

Thanks,

Rabobank!

The good news just keeps on coming! Rabobank has recently donated $2500 to Meals That Connect as part of its Community Development program. On behalf of the seniors of SLO County, thank you, Rabobank, and thank you, Frank Bravo, Director of Community Reinvestment!

Cancellations & Reservations

Please call to cancel or re-start your meals 2 BUSINESS DAYS IN ADVANCE

Site Locations:

Dining Room Serving Time

Site Manager

Phone Number

Atascadero and Templeton 11:30 Elizabeth 466-2317

Cambria 11:45 Jesse/Mike

927-1268

Los Osos 11:30 Norma 528-6923

Morro Bay Dining Room 11:30 Marilee/

Kat 772-4422

Morro Bay/Cayucos Home-Delivery Call: 772-3110

Nipomo 12:00 Sandy 929-1066

Oceano: Arroyo Grande, Grover, Pismo, Oceano 11:30 Debbie 489-5149

Paso Robles 11:30 Marlene 238-4831

Santa Margarita 11:30 Eva/

Emilie 438-5854

San Luis Obispo Sites:

San Luis Obispo Home Delivery Call: Kris at 543-0469

Downtown: Anderson Hotel 11:30 Kris 543-0469

Laguna Lake Area: U.C.C. Church 11:30 Les 541-1168

Main Office: 541-3312 Central Kitchen: 541-2063

A monthly publication of Meals That Connect Executive Director: Elias Nimeh Editor: Marcus Karr Dietitian: Wendy Fertschneider

Welcome Back, Jeniffer! By an incredible stroke of good luck, long time newsletter editor, client database manager, office anchor, and all-around Meals That Connect / Senior Nutrition Program all-star Jeniffer Dienhart-Mitchell has agreed to come back and help fill in some of our staffing gaps. The timing of Jeniffer’s return is perfect, and we couldn’t be more pleased to accept her expertise, good nature, and consistent professionalism. We’re all glad to have her back on the team!

Monday Tuesday Wednesday Thursday Friday 3 4 5 6 7

Chicken A La King Whole Wheat Pasta

Cauliflower Pickled Beets

Sliced Peaches Vanilla Wafers

Milk

Meatballs in Gravy Mashed Potatoes Romaine Salad

Graham Crackers Fresh Apple

Milk

Penne Pasta with Turkey & Broccoli

Succotash Homemade Cole Slaw

Sliced Pears Milk

Baked Chicken Leg with BBQ Sauce

Sliced Of Wheat Bread Sweet Potatoes

Mixed Vegetables Mandarins And Pineapple

Milk

Black Eyed Peas & Hard Boiled Egg Wheat Crackers

Homemade Carrot Salad Romaine Salad

Local Strawberries Milk

10 11 12 13 14

Chicken & Cheese Enchilada in White Sauce Broccoli Florets Summer Squash Sliced Apricots

Milk

Whole Wheat Spaghetti Meat And Marinara Sauce

Green Beans Romaine Salad

Strawberry Milk

Chicken Sandwich Whole Wheat Bun

Hot Corn Homemade Cole Slaw

Pineapple Tidbits Milk

Meat and Cheese Lasagna Cooked Seasoned Spinach Italian Blend Vegetables

Banana Milk

Tuna Salad Slice of Wheat Bread

Pea Salad Homemade Carrot Salad

Orange Milk

17 18 19 20 21

Sweet & Sour Meatballs Brown Rice

Mixed Vegetables Pickled Beets

Mandarins And Pineapple Milk

Chili Beans and Meat Wheat Crackers

Parslied Cooked Carrots Homemade Cole Slaw

Fruit Cocktail Milk

Cheese Ravioli in Meat & Marinara Sauce

Cauliflower Homemade Carrot Salad Cinnamon Apple Slices

Milk

Beefy Taco Salad with Romaine Lettuce

in a Tostada Green Bean Salad

Corn Salad Local Strawberries

Milk

24 25 26 27 28

Pork Rib Patty Oatmeal Cookie Baked Potato

Winter Mix Vegetables Sliced Pears

Milk

Chicken & Cheese Enchilada in Red Sauce

Succotash Homemade Cole Slaw

Fruit Cocktail Milk

Breaded Haddock Filet Brown Rice

Broccoli Romaine Salad Sliced Apricots

Milk

Beef Patty w/ Gravy Mashed Potatoes Peas & Carrots

Banana Graham Crackers

Milk

Romaine Salad with Honey Mustard Chicken

Pickled Beets Homemade Carrot Salad

Local Strawberries Wheat Crackers

Milk

Omelet with Cheese Birthday Muffin

Calif Blend Veggies Stewed Tomatoes

Sliced Peaches Milk