When Bill first came to us back in 2001, he was a spry 77-years-old and looking for his next challenge. Bill was assigned a kitchen assistant shift on Tuesdays, and never looked back. He was always the first one in the door, making coffee for his crew, welcoming everyone in as they arrived — and telling jokes to keep things fun. Bill also knew his friends well, inquiring about activities or health issues they might be going through, and always offering words of wisdom.
March is National Nutrition Month® and Project Angel Heart has been working on some exciting and nutritious changes to our meals to help celebrate. This year’s theme is “Personalize Your Plate”, which means choosing foods you enjoy eating that honor your culture, family history, and personal preferences while picking foods that are full of nutrients and help support your health goals. Since we are always looking at ways to continue to support our clients’ health through the meals we prepare and deliver, we are introducing the following changes to our menus.
What we eat can help decrease our risk of heart disease or help us manage an existing condition. One organization that supports this approach to better heart health is the Anthem Blue Cross and Blue Shield Foundation. As part of its Healthy Hearts initiative, the foundation partnered with Project Angel Heart to fund deliveries of medically tailored meals for Coloradans living with cardiovascular disease.
I have a strong connection with what we are doing here. Using food as a tool to heal and comfort someone when they need it most. I’ve lost several family members to life threatening illnesses and I remember specifically food playing a big part in giving them satisfaction when nothing else could.
One of our chefs learned this recipe from a former co-worker who was from Mexico. This is the way his mom made posole when he was growing up. We think it is truly something special! It’s best if you can make it a day ahead of time to really let the flavor develop.
Making sure every Project Angel Heart meal fits the unique nutritional needs of our clients is a difficult job. Each meal is not only tasty, but has to be able to be modified to meet a wide variety of dietary needs. Ensuring that happens is a collaborative effort between our chefs and registered dietitian, Meghan.
For Immediate Release Media Contact: Maria MillerFeed Media303.email@example.com PROJECT ANGEL HEART WELCOMES 2021 BOARD MEMBERS DENVER – Feb. 18, 2021 – Project Angel Heart today announced four new board members: Aaron DeBoer, Heather Miller, Gary Outlaw, and Zula Solomon. These …
Project Angel Heart has recently welcomed Executive Chef Brett Newman to the team and we’re all so excited to have him onboard! Being the executive chef means dealing with many moving pieces, but Brett graciously gave us a few minutes for us to ask him a handful of questions regarding food, hobbies, and Harry Potter…
Leticia was introduced to Project Angel Heart by her cousin Rebecca McCormick, and started out in distribution helping pack meal bags for our clients…but it wasn’t long before she decided to help in the kitchen every week on the Monday afternoon chopping shift, bringing her cheerful nature along with her.
Congratulations to these volunteers, who are celebrating their Project Angel Heart anniversary this month! We are grateful for your ongoing service.