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The Suppers Programs

Facilitator Newsletter

"The heartbeat of Suppers is the volunteer facilitators..."- Maggie, Editor

A Message From Dor:

Our development consultant gave us this great idea for growing Suppers: capacity building dinners. Suppers has pretty much grown as big as it can get without some expensive hiring and bricks and mortar. You facilitators have helped me take the program into high definition.  We have oodles of literature and support materials, recipes, white papers and inventories, exercises and activities to do at meetings. (Find them all in the facilitator materials section of our website). Now I have to devote more time to the organizational needs and fundraising to support our work.  If you know someone we should be courting for their capacity to dedicate "time, treasure or talent", do say.  We'll invite them to a cap dinner. Our team is Allie O'Brien, Board members Herb Mertz and Raoul Momo, facilitator Julie Denny and our featured facilitator this month: Marcia Willsie.

Thank you for everything you are doing to keep Suppers and me afloat (including that fun trip down the Delaware!)
Upcoming Events:
  1. SAVE THE DATE: Annual Taste of Suppers! Thursday, December 1st 7pm at the Princeton Public Library. This year's theme is Delicious Solutions for Managing Blood Sugar. Keynote speaker:  Dr. Adi Benito, MD.  
  2. Autism Meeting at Wellness Center in Kendall Park: Friday, September 23rd (evening). Details TBA. Contact: info@TheSuppersPrograms.org
  3. Facilitator Training: Sunday, September 25th from 11am to 4pm. Only two spots left available, please contact Dor@TheSuppersPrograms.org if you are interested in attending.
  4. Farmer Appreciation Dinner: Friday, September 30th: Send us your friends who farm. They are an important part of our immune systems! More details TBA.
  5. Diabetes Pilot: Dor is developing a diabetes pilot with Adi Benito, MD and Dan Jass, MD, using Suppers as the intervention, to be rolled out in January. We'll be asking the whole community to refer people recently diagnosed with diabetes. More information coming soon!
Lunch and Learn Dates:
  1. September 20th: Trouble shooting any "people" challenges.
  2. *October 18th*: Tentatively set for Lee to provide instruction on use of website.
  3. November 15th: Heading into the Holidays with a plan to live more according to intentions and less according to impulses.
  4. December 18th: Volunteer and Facilitator Appreciation Brunch (10 am)
  5. December 20th: Volunteer and Facilitator Appreciation Lunch (12 pm)
  6. January 17th: Learn to run the "How you feel is Data" workshop with groceries. *Every facilitator should be able to do a passable job of this workshop*
  7. February 21st: Kitchen Hygiene
  8. March: Facilitator choice cooking classes
  9. April: Suppers Way of Sharing (Karen Nathan leads)
  10. May: Living According to Intentions Instead of Impulses

Important Notes:

  1. Is your facilitators profile on the Suppers website? If not, please email 5-10 sentences to dor@suppersprograms.org to be featured on the website!
  2. Please send photos and recipes from meetings to be featured in our newsletter and on the website!
  3. We will be featuring a different facilitator in each issue. Please send an exercise, activity, best practice or short food prep video to share with other facilitators and we can include you too!
  4. Do you have suggestions for meeting themes, links or activities to share at a meeting? Send them to Dor@TheSuppersPrograms.org to help Suppers continue to grow!
  5. Suppers has recently started facilitator bonding events! We plan on having more day trips and short overnight trips to continue the Suppers experience outside of Dor's kitchen. If you have any ideas for a facilitator bonding trip please send them to Dor@TheSuppersPrograms.org!

The Suppers Programs
10 Points of Supported Behavior Change:
  1. Learn to cook real food.
  2. Develop a palate for real food.
  3. Come to desire the foods that make you well while you...
  4. Let go of the foods that keep you sick, fat, depressed, or addicted.
  5. Come to understand that how you feel is data and that you can rely on your body to tell you which foods are the healthiest for you.
  6. Give and get social support in a community that helps you while you experiment and learn to distinguish treat foods from triggers and...
  7. Practice living according to your intentions instead of your impulses.
  8. Make a habit of eating the foods that keep you on your path.
  9. Live in the spirit of nutritional harm reduction because none of us lives in a perfect food world.
  10. Provide the experience for others.
The Suppers Vision: A world free of suffering caused by processed food
The Purple Apron:
Our most recent version of The Purple Apron is for anyone whose diagnosis involves inflammation. Take a look at this week's article for an anti-inflammatory recipe as well as a member's story.
My Eyes For a Loaf of Bread

This month's recipes:

Raw Vegan Burger

Ingredients:
1 cup raw almonds (soaked 4 hours and drained)
1 cup sunflower seeds (soaked 4 hours and drained)
1/4 cup flax seeds (soaked in 1/2 cup water for 1 hour)
3 cups grated carrots
1/4 cup chopped basil (or fresh herbs of choice)
1 cup chopped parsley
2 lemons (juiced)
1 teaspoon sea salt
drizzle olive oil
optional additions:
1 teaspoon hot sauce
1-2 tablespoon tahini
1 avocado mashed
Instructions:
For detailed instructions check out the recipe on our website: http://www.thesuppersprograms.org/content/raw-vegan-burger
 Greek Salad
1 large cucumber 
1 medium onion
1 large tomato
handful black oil-cured olives
4 ounces feta cheese (crumbled)
1 teaspoon dried oregano
1 tablespoon olive oil (cold-pressed, extra virgin)
1 teaspoon salt
pinch ground black pepper
Instructions:
For detailed instructions check out this recipe on our website: http://www.thesuppersprograms.org/content/greek-salad-0
 
Tabbouleh
1 cup cooked grain such as millet or quinoa
1/2 cup fresh lemon juice
1 bunch scallions (finely chopped)
4 cups flat-leaf parsley (finely chopped)
1/2 cup fresh mint (chopped or 2 tbsp dried)
3 ripe tomatoes (seeded and chopped)
2/3 cup chickpeas
6 tbsp olive oil
salt and pepper (to taste)
Instructions:
For detailed instructions check out this recipe on our website: http://www.thesuppersprograms.org/content/tabbouleh
(Thank you Suppers facilitator, Marcia Willsie!)
 
ENJOY!
Facilitator Events:

Everything wonderful about Suppers involves our volunteer facilitators.  You are the engine.  You are the heart beat. You are Dor's support group! Here Irma (Bones), Carol Ann (vegan), Dor (lots), Karen (stable blood sugar) and Terri (co to most of Dor's meetings) are on lunch break from their facilitator bonding experience tubing down the Delaware. We plan to share many day trips and periodic overnight trips. If you facilitate Suppers meetings, you're invited! Come on, come have fun and help us get Dor out of Dodge for a few hours!
This month's featured facilitator:

Marcia, Facilitator
Not all Suppers facilitators lead our signature Suppers meetings. Some provide special services to the organization, like chef Marcia Willsie, whose dedication to the program has evolved into fun and useful food prep lessons to support the important work of our volunteers. Marcia holds these meetings out of her 300-year-old home and classroom kitchen where she runs her business Ezekiel's Table. Marcia is also hosting some of our "Capacity Building Dinners", creating the ideal setting for Suppers board members to cultivate relationships with people in the community who can provide the expertise and financial support to create a sustainable future for Suppers.

Recent Events:
A few pictures from our most recent workshop at McCaffrey's grocery store. This time we were lucky enough to have produce specialist, Tony Spenillo share his expertise and knowledge on fresh fruits and vegetables. Check our calendar for upcoming events and new meeting startups!

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