Food & Friends

Thank You for 30 Years of Service!

For longtime volunteer Stacey Brahmey, Food & Friends is like a second family. She’s spent 30 years volunteering on Saturdays, a fact of which she is really proud.

“Besides my family, it’s my biggest legacy. I hope to keep volunteering as long as I’m here and I’m able to do it,” Brahmey said.

Stacey, now retired as a stay-at-home mom, started volunteering in 1995 after learning about volunteer opportunities at a local fair. At the time, Food & Friends solely served clients with HIV/AIDs.

“I was really glad to be in there, trying to make things better because so often it just wasn’t handled the way everyone would’ve wanted it to be,” she said of the treatment of HIV/AIDs patients at the time.

Now, Food & Friends serves a dozen medical conditions and life with HIV/AIDs has come a long way, and she’s still here. She’s volunteered at our rented space in Navy Yard and at our building in Fort Totten; she’s weathered a pandemic and learned a lot of culinary skills from all our chefs; she volunteered from before she had kids and now her children are 26 and 28, and they’ve also volunteered with us, along with her husband and her parents.

“I’m really glad I can make the day easier for someone struggling with a life-impacting illness,” Stacey, 59, said. “I’m glad I can do a tiny part to show people there’s lots of people who care.”

If you’d like to get involved and volunteer with Food & Friends, visit here to learn more and sign up for your first shift!

Dr. Richard Katz: A Lifelong Advocate for Food, Health, and Community

When Dr. Richard Katz first heard about Food & Friends more than two decades ago, it wasn’t through a professional connection, but from a neighbor. Steve Handelsman, an NBC reporter and biking buddy of Dr. Katz, invited him to see the organization where his daughters volunteered. What began as a simple introduction would grow into a lifelong relationship, one that has touched hundreds of patients, students, and community members along the way.

As the longtime Chief of Cardiology at George Washington University, Dr. Katz devoted his career to advancing heart health. Yet he always believed that medicine alone wasn’t enough. “I wanted young doctors and trainees to see that community service is part of being a physician,” he recalls. For years, Dr. Katz brought cardiology fellows, faculty, and nurses to Food & Friends on Saturday mornings to pack meals. These experiences not only supported Food & Friends’ mission but also instilled in future doctors the importance of serving people beyond the walls of the hospital.

Over the year, Dr. Katz’s connection to Food & Friends deepened through collaboration. Alongside his colleague, Dr. Gurusher Panjrath, he helped launch a project focused on patients living with diabetes. Together with Food & Friends’ dietitians and chefs, they explored how medically tailored meals could help people manage their condition. The success of that project played a role in Food & Friends’ decision to expand services to include clients living with diabetes—a milestone that has since improved countless lives.

Another initiative brought the partnership inside the hospital. Working with GW’s heart service team, Dr. Katz helped connect patients being discharged with heart failure and other chronic illnesses to Food & Friends meals. For patients facing the dual challenges of recovery and food insecurity, this support provided more than nourishment, it offered hope and stability at a vulnerable moment.

Even in retirement, Dr. Katz continues to champion the “food is medicine” movement. He now devotes much of his time to GW’s Culinary Medicine program, led by Dr. Tim Harlan, which teaches medical students, undergraduates, and community members about healthy cooking and nutrition. As part of the program, students visit Food & Friends to better understand how access to nutritious meals can transform lives. “It’s about teaching the next generation of doctors that food and health are inseparable,” he says.

For Dr. Katz, the philosophy behind Food & Friends is simple yet profound: meals must be healthy, accessible, and flavorful. He believes Food & Friends excels at meeting all three. “The meals aren’t just medically tailored, they’re delicious and culturally relevant,” he explains. “That’s what keeps people engaged and helps them carry healthy habits into the future.”

Dr. Katz and his wife have supported Food & Friends philanthropically as well, attending the annual Chef’s Best Dinner and Auction and contributing to its mission. He sees his involvement not only as a personal passion but also as a responsibility. “It’s about community,” he says. “Food & Friends gives people the nourishment they need to heal, but also the dignity of knowing someone cares.”

Dr. Katz’s story is a reminder of the ripple effect one person can have. Through his leadership, students have embraced service, patients have gained access to life-changing meals, and Food & Friends has expanded its reach throughout the region. His journey shows that when medicine and community come together, the results are extraordinary.

And it all began with a simple invitation to get involved.

Behind the Meals: 2025 Nourish to Flourish Webinar Recap

Food & Friends recently invited our community to step behind the scenes during our Nourish to Flourish Webinar, giving supporters a closer look at how we design our meals, expand our programs, and serve neighbors in need with care and compassion.

The 2025 webinar, held in September, took participants inside our kitchen and nutrition program to see how medically tailored meals come to life. Led by Carrie Stoltzfus, CEO, and Rebecca Kahn, Director of Nutrition Services, viewers learned how our team creates meal plans that meet the unique health needs of every client and how we decide when and how to expand our menus to include new illnesses –- including the development of our newest menu for clients living with sickle cell disease.

One of the most memorable moments came from Kadijah Ash, who shared her powerful story as a former volunteer, a former DC Department of Health employee, and now a Food & Friends client living with cancer. Kadijah spoke about how receiving medically tailored meals has helped her focus on healing and well-being, while also giving her the strength to advocate for others in her community.

“Thank you for funding Food & Friends. It is literally meaning life to me,” Ash says. “They fill a need like no one else.”

Participants also had the chance to submit questions directly to our webinar presenters where they answered questions about menu decisions, dietary accommodations (e.g. allergies, cultural preferences), eligibility requirements, and future directions (e.g., new menus, scaling).

If you missed this inspiring event, you can watch the full 2025 Nourish to Flourish Webinar here: https://youtu.be/TwJQonnu0JA.

Want to explore the meals that make our mission possible? See our client menus here: https://foodandfriends.org/client-corner/client_corners_menus/

Honoring Our Shared History at the Capital Jewish Museum

Food & Friends tour Capital Jewish Museum

Food & Friends is proud to be part of a beautiful new exhibit at the Capital Jewish Museum, LGBTJews in The Federal City. This landmark display weaves together LGBTQ+, Jewish, and D.C. history, and it shines a special light on Food & Friends’ beginnings, when we first opened our doors to serve neighbors living (and dying) with HIV/AIDS.

This summer, our staff enjoyed a private tour with curator Jonathan Edelman. Walking through the exhibit, we were reminded by just how deeply our stories are connected. We paused at a striking poster created by graphic designer and longtime volunteer Dan Kaufman, who has even stepped in as Food & Friends’ baker from time to time. Nearby, a map of Navy Yard, once home to some of D.C.’s most vibrant nightlife, marked the cross streets where Food & Friends once lived. Familiar faces and names filled the walls, including that of Chris Wolf, a former and longtime board member and past board president, who is now president of the Capital Jewish Museum.

Our founding in 1988 stands proudly on the exhibit’s timeline of historic milestones, alongside the creation of our longtime partner, Whitman-Walker Clinic, in 1973.

To celebrate the exhibit’s opening, the Museum hosted a special panel where we shared more about our work and history. Guests joined us in making birthday bags for client birthday cakes, a Food & Friends tradition that spreads a little extra joy to our clients on their special day. And in a full-circle moment, Museum staff recently visited us to lend a hand, helping pack medically tailored groceries for our clients.

We are deeply grateful for this recognition and for the opportunity to honor the history that binds us. Together, we continue building a community rooted in care, compassion, and connection.

Heart & Music Brings Broadway Magic—and Community Support—to Food & Friends

On Monday, June 30, Hearts & Music brought the joy of Broadway and the power of community to life at All Souls Church Unitarian. Performed by the extraordinary Broadway National Touring Company of Les Misérables, this one-night-only benefit concert raised essential funds for Food & Friends and Broadway Cares/Equity Fights AIDS.

Guests were welcomed with a festive pre-show silent auction and reception, generously catered by Q Caterers, followed by an unforgettable evening of show-stopping performances. After the final bow, cast members mingled with guests, making the night even more personal and heartfelt.

In her opening remarks, Food & Friends CEO Carrie Stolzfus reminded us what this evening is really about:

“Hearts & Music is more than an event. It’s a reminder of what binds us together: compassion, resilience, and the belief that everyone deserves to be cared for.”

We’re deeply grateful to the cast of Les Misérables for sharing their time and talents, and to All Souls Church Unitarian for welcoming us into their beautiful space.

Since 1994, Broadway Cares/Equity Fights AIDS has helped make our mission possible—supporting Food & Friends as we prepare and deliver nourishing, medically tailored meals to neighbors living with serious illnesses across the region.

To everyone who joined us: thank you. You made this night shine—and your support helps ensure we can continue showing up for those who need us most.

See below some photos from the night!

From Crisis to Compassion: George Bednar Reflects on the HIV/AIDS Epidemic and the Birth of Food & Friends

When George Bednar first heard about what would later become known as HIV/AIDS, the year was 1982. At the time, the virus was referred to as GRID—Gay-Related Immune Deficiency—a name that reflected a deep misunderstanding and carried a heavy burden of stigma, particularly toward the LGBTQ+ community. “I remember how heavy that word felt—GRID,” George recalls. “It wasn’t just about the illness; it was about stigma. Fear and blame were baked into the name itself.”

As the years went on, the crisis intensified. People with HIV were dying quickly and often in isolation. Public fear and misinformation ran rampant, and many who were diagnosed lost their jobs, their homes, and their families. “You’d sit with someone in the hospital just so they wouldn’t have to die alone,” George says. “Some had no one left. People were afraid to touch them. It was devastating.”

George began volunteering at Whitman-Walker Clinic, one of the few places in Washington, D.C. offering compassionate care to people with HIV/AIDS. He also visited patients at NIH—doing what he could to offer comfort in a time of overwhelming loss. Those experiences would change the course of his life. “I wasn’t a doctor, but I could listen. I could be present. And after a while, I realized I needed to do more.”

In 1988, Reverend Carla Gorrell of Westminster Presbyterian Church shared that same desire to act. She convened church leaders and community members to imagine a way to respond to the growing epidemic. From that meeting came a simple but radical idea: to deliver meals to people living with AIDS who were too sick to shop or cook. A few supporters provided startup funds, and in an extraordinary early show of solidarity, 21 local restaurants offered to donate meals—one a day, five days a week. Westminster Presbyterian donated their kitchen and office space. From those humble beginnings, Food & Friends was born.

“The restaurants were the first to say yes,” George says. “That still amazes me. At a time when there was so much fear and ignorance, they responded with generosity and action.”

Food & Friends began as a lifeline to people living with AIDS, offering medically tailored meals delivered with care and dignity. But from the very beginning, the work was about more than food.

“Every meal we delivered told someone: You matter. You are not forgotten,” George says. “That kind of care—quiet, consistent, loving—was as important as the nutrition itself.”

Over the years, Food & Friends expanded to serve clients with cancer, ALS, kidney failure, diabetes, sickle cell disease, and other serious illnesses. But the organization’s roots in the HIV/AIDS epidemic and the LGBTQ+ community continue to shape its mission and values. For George, his decades of service are a tribute to the friends he lost and the resilience he witnessed. “I’ve lost too many friends to AIDS. I carry their memory with me in every meal we deliver. This job, this mission—it’s how I honor them.”

Every year on World AIDS Day, George pauses to reflect—not only on the lives lost, but on the transformation that came from the community’s response. He often turns to the lyrics from RENT: “How do you measure the life of a woman or a man? In love.”

The epidemic, George says, was a tragedy—but also a reckoning. It also demonstrated the power of grassroots compassion. “We learned that you don’t need to be a doctor or a policymaker to make a difference. You just have to show up. That’s what I did. That’s what Food & Friends did. And it’s what we continue to do.”

Looking ahead, George encourages the next generation to carry that same spirit of care and action. “Every act of care matters. A meal. A visit. A kind word. Those things echo. They save lives.”

After more than 25 years at Food & Friends, George still shows up every day—because the work continues, and so does the love. “I couldn’t look away,” he says. “I still can’t.”

A Night of Gratitude and Gourmet: Recapping Our 2025 Celebrity Chef Dinners

At Food & Friends, our Celebrity Chef Dinners are more than just a meal—they’re a heartfelt tradition that allows us to celebrate and thank the generous supporters who make our mission possible. This year, we were thrilled to host two unforgettable evenings on May 29 and June 3, featuring the culinary talents of two acclaimed local chefs: Chef Mauricio of Pisco y Nazca and Chef Saran “Peter” Kannasute of YUME SUSHI.

Guests were treated to exquisite three-course meals thoughtfully crafted by each chef, showcasing the flavors and creativity that make the DMV’s food scene so vibrant. More importantly, the evenings offered an intimate opportunity for our supporters to learn how their annual and multi-year donations directly impact the health and well-being of our clients.

Executive Director Carrie Stoltzfus and Board Chair Bill Thorne spoke about the growing need for Food & Friends’ services, and how donor support is helping meet those needs with compassion and care. The most powerful moments came when clients Monique Acosta and Lisa Jackson shared their personal journeys of healing, highlighting the critical role that medically tailored meals have played in their recovery.

Adding a personal touch, Food & Friends staff stepped out from behind their desks to serve as waitstaff, bringing our mission to life in every interaction.

We’re deeply grateful to everyone who attended—and to all who continue to support our work. These special evenings were a reminder of the strength and compassion that define our community.

Check out photos from both nights below!

A Lasting Legacy: Honoring Toni Ritzenberg

For more than twenty years, Toni Ritzenberg was a steadfast supporter of Food & Friends—making generous contributions, attending events, and spreading awareness about our mission. A lifelong public servant and advocate, Toni found her calling in the chambers of Capitol Hill, the halls of the Smithsonian, presidential campaigns, and through championing local community organizations. Toni passed away in 2017 and earlier this year we were humbled to receive a $50,000 gift from Toni’s estate—her final act of generosity in a life dedicated to impact.

Born in Philadelphia and raised partly in Los Angeles, Toni spent most of her adult life in Washington, DC, where she became known for her intelligence, warmth, and humor. She was a passionate supporter of the arts and also a vocal advocate and skilled political activist on behalf of coal miners, children, and education.

Toni was introduced to Food & Friends through her close friend Dr. Jeffrey Kraskin, a longtime champion of our work and founder of the beloved An Evening of Food & Friends at Crate & Barrel event. She went on to co-host and sponsor several of these events, drawn in by the inclusive spirit and essential mission of the organization. Over the next 24 years, Toni remained deeply involved, driven by her belief in the power of nutritious meals and education to improve the lives of people living with serious illness.

We are honored to celebrate Toni’s life, her enduring impact, and the generous legacy gift made to Food & Friends. Her friendship and support will continue to nourish our mission for years to come.

If you are interested in learning how you can make a future impact by including Food & Friends in your estate plans, please contact Marilyn Turner, Director of Development, Individual Philanthropy, at (202) 269-6849 or mturner@foodandfriends.org. More information can also be found on our website.

Chef Mauricio Chirinos Brings the Soul of Peru to Chef’s Best

Food has the power to connect, nourish, and inspire—and no one embodies this more than Chef Mauricio Chirinos of Pisco y Nazca Ceviche Gastrobar. As one of the featured chefs at Food & Friends’ 32nd Annual Chef’s Best Dinner & Auction, Chef Mauricio is blending bold flavors and heartfelt purpose to support a mission that aligns with his own values: that food is medicine, and that everyone deserves access to it.

We sat down with Chef Mauricio to discuss his culinary journey, his passion for using food to create connection, and what guests can expect at this year’s Chef’s Best.

To purchase tickets for Chef’s Best click here.

What inspired you to become a chef?

With a background in sociology, I’ve always been fascinated by how food connects people and cultures. Cooking became my way of bringing those connections to life—through flavors, shared meals, and meaningful experiences.

Can you share a bit about your culinary background and how you got to where you are today?

My journey combines my passion for food with my understanding of culture and community. Specializing in Spanish and Peruvian cuisine, I’ve worked with incredible chefs, refining my craft and developing a style that honors tradition while embracing innovation.

Why is Food & Friends’ mission meaningful to you?

Food is more than nourishment—it’s care, dignity, and connection. Food & Friends embodies this by providing nutritious meals to those in need, and I’m honored to support their mission.

What can guests expect from your dish at Chef’s Best?

A vibrant, flavorful dish that showcases the rich traditions of Spanish and Peruvian cuisine—fresh ingredients, bold flavors, and a story in every bite.

What does ‘Food Is Medicine’ mean to you?

Food has the power to heal, energize, and bring people together. To me, it means making choices that nourish both body and soul while recognizing the deeper role food plays in our well-being and communities.

Chef Yuan Tang on Culinary Origins, Giving Back, and Chef’s Best

Yuan Tang didn’t always plan on becoming a chef. But after cutting his teeth at top Michelin-starred restaurants in New York, he opened his own spot—Rooster & Owl—in 2019, earning critical acclaim for his genre-defying menu and bleeding-edge technique.

Now an undisputed heavyweight of the mid-Atlantic dining scene, Chef Tang will lead the culinary charge as Chef Chair of our Chef’s Best Dinner & Auction on May 7 at the Marriott Marquis Washington, D.C.

We sat down with Chef Tang to discuss his gastronomic origin story, his passion for giving back to the community, and what guests can expect at this year’s Chef’s Best.

To purchase tickets for Chef’s Best click here.

What inspired you to become a chef?

I got my first taste of cooking at my parent’s Chinese takeout restaurant at a very young age. Although I started my career as an accountant out of college, I found myself spending most of my free time cooking. I didn’t cook very well then, but found so much joy in sharing my cooking with anyone daring enough to try. That’s when I knew that it’s what I was meant to do.

Can you share a bit about your culinary background and how you got to where you are today?

I’ve been the chef, owner, and operator of Rooster & Owl for six years, and Ellie Bird for two years now. Before opening my own restaurants in DC and Falls Church, I spent time learning on the job in restaurants in NY, including three Michelin-star Jean Georges and one Michelin-star The Modern. I was also the sous chef at one-Michelin-star Dovetail in New York City.

Why is Food & Friends mission meaningful to you? This hits close to home for me, as my mom was taken away with cancer almost 12 years ago. Luckily for her, my dad who was also a chef was able to provide her with delicious meals tailored to her needs (and wants) on her last days. I can’t begin to imagine anyone else who has to go through what she went through without a good meal to lift their spirits. That is why I strongly believe in the mission of Food & Friends because not everyone is lucky enough to have someone like my dad on their side.

What can guests expect from your dish at Chef’s Best? A local critic once referred to me as the Prince Of Mashups—I am a creative, out-of-the-box thinker, and I love bringing humor and levity into the intensity of the kitchen. I enjoy learning the rules, so I can break them, and putting together unexpected flavors and textures for a satisfying bite.

To purchase tickets for Chef’s Best click here.

Nutrition in the Kitchen: Pumpkin Pasta

Join Community Dietitian Matt Walker for a fresh episode of Nutrition in the Kitchen as he whips up a protein and potassium-packed Pumpkin Pasta using Food & Friends’ medically tailored groceries. In this new installment, Matt dives into pumpkin’s versatility and explains why this fall favorite is a surprising nutrient powerhouse.

Pumpkin Pasta Recipe:

Ingredients:

• 14 oz whole-wheat rotini pasta
• 1/2 tsp pepper
• 1/2 tsp ground nutmeg
• 1 tsp chili flakes (optional)
• 2/3 cup milk
• 1 cup vegetable or chicken broth
• 2 cup pumpkin puree
• 3 cloves minced garlic
• 1 tbsp Parmesan cheese (grated)
• 1 diced yellow onion
• 3 tbsp olive oil
• 2 tbsp fresh parsley (chopped)
• Chicken breast or one 15 oz can of white beans

Instructions:

1. Heat a large skillet over medium heat. Add oil and onion. Cook, stirring often, until onion is softened, 4-5 minutes. Add garlic and chili flakes (if using) and cook for another 30 seconds.
2. Add pumpkin puree, broth, cream, and spices. Cook, stirring occasionally, until thickened and heated through, about 10 minutes. Add salt and pepper if desired.
3. Meanwhile, cook pasta according to package instructions until 1 minute shy of time on the package.
4. Toss cooked pasta with the sauce over low heat, adding a little pasta water to keep it smooth, and top with grated cheese and parsley.
5. For added protein, top with cooked chicken, or add a drained can of white beans to the sauce in step two, or both!

Addressing Health Disparities Through Nutrition

Every April, Minority Health Month serves as a reminder of the urgent need to address health disparities in minority communities. This year’s theme, “Advancing Commitments to Eliminate Health Disparities,” resonates deeply with the work we do at Food & Friends. With nearly three-quarters of our clients coming from minority backgrounds, we see firsthand how chronic illnesses such as hypertension, diabetes, heart disease, and sickle cell disease, disproportionately impact these communities.

The Link Between Nutrition and Chronic Illness

Health disparities do not happen by chance. Minority communities often face barriers like limited access to healthcare, higher rates of food insecurity, and socioeconomic factors that make it harder to maintain a healthy lifestyle.

African Americans are 30% more likely to die from heart disease compared to non-Hispanic whites

Hispanic and Black adults have significantly higher rates of Type 2 diabetes, which, if unmanaged, can lead to life-threatening complications

Sickle cell disease, a genetic condition affecting red blood cells, primarily impacts Black communities, often requiring specialized nutritional support to help manage symptoms

Despite these challenges, one powerful, and often overlooked, solution is nutrition.

Research consistently shows that a well-balanced diet plays a crucial role in managing chronic diseases. For individuals with hypertension, reducing sodium intake and increasing potassium-rich foods can help control blood pressure. People with diabetes benefit from high-fiber, balanced meals that regulate blood sugar levels. Heart disease patients need heart-healthy fats, lean proteins, whole grains and low sodium foods. And for those with sickle cell disease, proper nutrition, which often includes higher calorie meals and snacks, can reduce complications and improve overall well-being.

How Our Nutrition Programs Make a Difference

At Food & Friends, we recognize the power of Food is Medicine. For the last 37 years, through our Medically-Tailored-Meals (MTMs) and Medically-Tailored-Groceries (MTGs) programs, we have provided culturally relevant, nutrient-dense meals designed to meet the unique dietary needs of our clients. Through our MTM and MTG programs, we provide meals that are:

Low in sodium for hypertension management
Rich in fiber for blood sugar control in diabetics
Heart-healthy with unsaturated fats and lean proteins
Nutrient-dense to support those with sickle cell and other diseases

More than just delivering food, we are empowering communities with the knowledge and resources to take control of their health. Our approach to medically tailored nutrition is not just about what is on the plate – it is about meeting people where they are. Each meal we prepare is designed with our clients’ health in mind. Our dietitians and chefs carefully craft menus that balance flavor, cultural preferences, and essential nutrients. We believe no one should have to choose between taste and health – our meals provide both.

A Special Commitment to Sickle Cell Clients

One of the most underrepresented groups in the healthcare system is the sickle cell disease community. This condition, which affects roughly 100,000 people in the U.S., primarily affects Black and African American communities and presents unique nutritional challenges. Individuals with this condition require a diet rich in essential vitamins, minerals, and hydration to support red blood cell function and reduce pain episodes. Patients often need high-calorie meals or snacks to maintain a healthy body weight, especially with frequent hospitalizations. That is why we are proud to partner with Howard University to expand support for sickle cell patients. Through this collaboration, we ensure that individuals with SCD receive specialized, medically tailored meals that support their unique nutritional needs. This partnership reflects our larger mission: eliminating health disparities through accessible, life-changing nutrition.

How You Can Take Action

Minority Health Month is not just about raising awareness – it is about taking action. Health disparities persist when awareness and resources are limited. You can help change that by getting involved with Food & Friends:

Volunteer with us—Help us prepare and deliver meals to those in need.
Host a community health event—Spread awareness about food is medicine.
Partner with us—Healthcare providers, community leaders, and advocates can collaborate to expand our reach.

As an advocate for health equity, I welcome you to share this information with your community, encourage loved ones to seek proper nutrition, and support initiatives that work to eliminate health disparities. Together, we can advance the mission of improving minority health – one meal at a time.