By Carla Thomas

On Dec. 22, at the corner of 18th and Foothill in Oakland, San Antonio Park was transformed into a winter wonderland, courtesy of the non-profit Oakland Trybe.

The festiveness of the holiday was in full effect with children reaching for snow flurries as an artificial snow machine sprayed snowflakes from the park’s hillside. Nearby, about a dozen kids jumping up and down in an extra-large bounce house added more cheer to the atmosphere.

Gospel music filled the air. Children built gingerbread houses and designed homemade tree ornaments at the crafts table while others lined up for Christmas gifts and photos with Santa Claus.

A Black Santa Claus portrayed by Oakland Trybe staffer,”  Isaiah Jackson, was seated beside the Christmas tree filled with personalized ornaments as children received gifts. “It’s fun to interact with the community and provide activities and a space for the kids to let loose in a safe environment,” said Jackson who serves as Oakland Trybe’s Operations Outreach Specialist.

According to the Oakland Trybe Clinton Park Site Director, Chien Nguyen, Oakland Trybe serves the community every Sunday afternoon. “Today has extra fanfare because it’s Christmas and the end of the year, but we feed and build community here every week throughout the year,” said Nguyen.

Below, at the food court that Ngyuen says was built by staff, volunteers, and organization interns, kids played soccer on the two newly resurfaced playgrounds.

Parents lined up with their little ones for a plate of smoked chicken, mashed potatoes, stuffing, and salad. Ladies serving the food wore festive Christmas aprons bearing a customized spin on the Heinz catsup logo: “Catch Up With Jesus. Lettuce Praise and Relish Him, Cuz He Loves Me From My Head To ma toes.”

“It’s nice to serve and see everyone so happy,” said Mei Fu,” who is also an Oakland Trybe Operations and Outreach Specialist.

“Oakland Trybe is the largest distributor of food in Oakland from the Alameda County Food Bank,” said Nguyen. “Today, we served about 500 meals.”

Executive Director of Oakland Trybe Andrew Park, who is a pastor, said, in addition to providing food and entertainment, he and a small group were praying for guests who were ill. “We are community-based and welcome all, but we also know the power of prayer,” said Park. “By meeting the community’s needs and bringing them together, we can combat hate and racism at its core.”

With a rise in racism and hate in the world, Oakland Trybe considers its mission as a community builder combatting racism and other forms of hate by fostering programming that meets the needs of the community.

“Our organization was built with the need to support the community and bring people together,” said Park. “Together, with common goals, we can ensure people get to know one another and that breaks down cultural and racial barriers.”

According to Nguyen, Park does not pastor at a church. However, through his faith, he serves the larger community. “This is his church, and I appreciate him as a mentor,” said Ngyuen who is Buddhist. “This is how you reach the community, build community, and heal.”

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Advertorial

Launched in 2018, the Medically Tailored Meals pilot program was designed to help Medi-Cal patients with congestive heart failure by reducing hospital readmissions and emergency department visits by providing tailored meals meeting specific dietary needs.

The program’s success in improving health outcomes and reducing costly emergency room visits encouraged the Department of Health Care Services (DHCS) to expand the Medically Tailored Meals program to all 58 counties through Medi-Cal transformation and a new set of services called Community Supports.

Medically Tailored Meals are one of 14 new services offered through Medi-Cal that provide members with access to new and improved services to get well-rounded care that goes beyond the doctor’s office or hospital.

Medically Tailored Meals: Overview

Malnutrition and poor nutrition can lead to severe health outcomes, especially among Medi-Cal patients with chronic health conditions. Medically Tailored Meals aim to improve health outcomes, reduce hospital readmissions, and enhance patient satisfaction by providing essential nutrition.

Key Features:

1. Post-Discharge Delivery: Meals are delivered to patients’ homes immediately following discharge from a hospital or nursing home.
2. Customized Nutrition: Meals are tailored to meet the dietary needs of those with chronic diseases, designed by registered dietitians (RD) or certified nutrition professionals based on evidence-based guidelines.
3. Comprehensive Services: Includes medically tailored groceries, healthy food vouchers, and food pharmacies.
4. Educational Support: Behavioral, cooking, and nutrition education is included when paired with direct food assistance.

Key Benefits:

• Address Food Insecurity: Mitigates poor health outcomes linked to food insecurity.

• Support Complex Care Needs: Tailored to individuals with chronic conditions.

• Improve Health Outcomes: Studies show improvements in diabetes control, fall prevention, and medication adherence.

Patient Testimonial:

“My diabetes has gotten better with the meals. I’ve kept my weight down, and I feel much better now than I have in a long time. I’m one of the people this program is meant for.” — Brett

Eligibility:

• Eligible Populations: Eligible Medi-Cal members include those with chronic conditions like diabetes, cardiovascular disorders, congestive heart failure, stroke, chronic lung disorders, HIV, cancer, gestational diabetes, and chronic mental or behavioral health disorders. Also, those being discharged from a hospital or skilled nursing facility or at high risk of hospitalization or nursing facility placement are also eligible.

• Service Limitations: Up to two meals per day for up to 12 weeks, extendable if medically necessary. Meals eligible for reimbursement by alternate programs are not covered.

Cost Savings and Improved Health Outcomes:

• Health Outcomes: Research indicates a 22% to 58% decrease in emergency department visits and a 27% to 63% decrease in inpatient admissions among Medically Tailored Meals recipients, translating to significant health care cost savings.

Project Open Hand: A Success Story

Project Open Hand has been a leader in providing Medically Tailored Meals, significantly impacting the lives of Bay Area Medi-Cal patients with chronic illnesses. Since its inception, Project Open Hand has delivered nutritious meals to individuals with diabetes, HIV, and other serious health conditions, demonstrating remarkable health improvements and cost savings.

Key Achievements:

• Improved Health Outcomes: Project Open Hand’s research found a 50% increase in medication adherence among recipients of Medically Tailored Meals.

• Reduced Hospitalizations: Their program showed a 63% reduction in hospitalizations for patients with diabetes and HIV.

• Enhanced Quality of Life: Patients reported better health and increased energy levels.

Project Open Hand ensures that each meal is prepared using fresh, wholesome ingredients tailored to meet the specific dietary needs of its clients. By partnering with Medi-Cal managed care plans, Project Open Hand continues to provide life-saving nutrition to those who need it most.

Join Us in Our Mission

You can experience the profound impact of Medically Tailored Meals by joining the Medi-Cal Community Supports services initiative. Your involvement can make a difference in promoting your health through nutrition.

Learn More

For more information about Medically Tailored Meals and how to get involved, call the state’s Medi-Cal Health Care options at 800-430-4263 or contact your local managed care plan.

In Alameda County, Medi-Cal recipients can contact:

*   Alameda Alliance for Health: 510-747-4567

*   Kaiser Permanente: 855-839-7613

In Contra Costa County, Medi-Cal recipients can contact:
*   Contra Costa Health Plan: 877-661-6230

*   Kaiser Permanente: 855-839-7613

In Marin County, Medi-Cal recipients can contact:
*   Partnership Health Plan of California: 800-863-4155

*   Kaiser Permanente: 855-839-7613

In Solano County, Medi-Cal recipients can contact:
*   Partnership Health Plan of California: 800-863-4155

*   Kaiser Permanente: 855-839-7613
Your health and well-being are your health care provider’s top priority. Medically Tailored Meals are designed to enhance quality of life by advancing health care through the power of nutrition. Experience the benefits today, and take the first step toward a healthier you.

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By Tamara Shiloh

James Hemings, born in 1765, became one of the most important figures in the history of American cuisine, due largely to his connection with Thomas Jefferson.

Hemings was born enslaved, brought to Thomas Jefferson’s Monticello estate when he was just nine years old with his siblings and mother, Elizabeth Hemings. Jefferson inherited the Hemings family from his wife, Martha Wayles Jefferson’s estate. The Hemings family made up the largest family at Monticello, free or enslaved, many of them forced to work as domestic workers or tradespeople for Jefferson.

Hemings’s life changed dramatically, when, in 1784, Jefferson took him to Paris. While Jefferson served as the U.S. ambassador to France, James was sent to train in some of the finest French kitchens and immediately trained in the art of French dining, studying with restaurateur Monsieur Combeaux, before studying under pastry chefs and then working as a chef in the home of Prince de Condé. He stayed there three years, learning as much as he could before landing a job as the head chef at the Hôtel de Langeac, where Jefferson resided. The hotel doubled as the American embassy.

While serving there, Hemings served a variety of public figures, including international guests, authors, scientists, politicians and European aristocrats. For his work, Hemings was paid 24 livres a month, the equivalent of about $30 today. While his wages and occasional gratuity were more than what he made in the U.S., it was only half of what Jefferson paid his former chef.

Hemings’s time in France was a period of growth, both personally and professionally. He mastered the art of French cooking and also experienced a taste of freedom, as slavery had been abolished in France by then. However, he made the choice to return to America with Jefferson, hoping to secure freedom on his own terms.

Upon returning to Monticello in 1789, Hemings became Jefferson’s chef de cuisine, a prestigious role that solidified his importance in the Jefferson household. It was during this time that James introduced many French dishes to America, including the now-iconic French fries, crème brûlée, and meringues. His skillful blending of French techniques with local ingredients helped shape the foundations of American cuisine.

James Hemings’ story took a remarkable turn when Jefferson agreed to free him, but only after he trained another chef to take his place. James fulfilled his end of the bargain and was granted his freedom in 1796. As a free man, he traveled and worked as a chef, but his story sadly ended in tragedy. In 1801, at the age of 36, James Hemings died under mysterious circumstances, possibly by suicide.

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