2016 annual report final
TRANSCRIPT
The Suppers Programs 2016 Annual Report
.............................................. 12
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.
The Suppers Programs 2016 Annual Report • 3
x�
x�
x�
x�
x�
x�
x�
x�
x�
x�
x�
x�
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.
4 • The Suppers Programs 2016 Annual Report
At Suppers, we can reasonably expect miracles to happen when people receive the nourishment and support they need in a safe, nonjudgmental setting.
6 • The Suppers Programs 2016 Annual Report
x
x
x
x�
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)
The Suppers Programs 2016 Annual Report • 7
At Suppers we believe restoring the family table helps us heal.
8 • The Suppers Programs 2016 Annual Report
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!
The Suppers Programs 2016 Annual Report • 9
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.
10 • The Suppers Programs 2016 Annual Report
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.
The Suppers Programs 2016 Annual Report • 11
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
12 • The Suppers Programs 2016 Annual Report
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.
The Suppers Programs 2016 Annual Report • 13
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
14 • The Suppers Programs 2016 Annual Report
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)
The Suppers Programs 2016 Annual Report • 15
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.
16 • The Suppers Programs 2016 Annual Report
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)
18 • The Suppers Programs 2016 Annual Report
x
x
x
x
x
Facilitator Appreciation Luncheon hosted by Marcia Willsie in Summer 2016. (Photo: Lisa DeMarsico)
Percentages and numbers based on manual tracking.
20 • The Suppers Programs 2016 Annual Report
On an ongoing basis, Suppers also holds workshops at the Savory Spice Shop and McCaffrey’s Food Markets.
The Suppers Programs 2016 Annual Report • 21
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)