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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:

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• 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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By Joe W. Bowers, California Black Media

A new study from Harvard Kennedy School and the University of California, San Francisco, says that California’s $20-per-hour minimum wage for fast food workers has led to significant pay increases without causing reductions in jobs, work hours, or benefits. The findings, based on data collected since the wage law took effect in April 2024, show that fast food workers across the state experienced hourly wage increases of at least $2.50, with the number of workers earning less than $20 per hour dropping by 60 percentage points.

“We find no evidence that wage increases had unintended consequences on staffing, scheduling, or wage theft,” the study reports. The researchers found that work hours were stable on a week-to-week basis, and there was no reduction in employee benefits, such as health insurance or paid time off. Instead, the fast-food industry added 11,000 jobs between April and July 2024, bringing the total number of fast-food jobs in the state to 750,500 — the highest level on record.

Assembly Bill 1228, authored by Assemblymember Chris Holden (D-Pasadena), not only raised the minimum wage to $20 per hour but also established the Fast-Food Council to oversee wages, working conditions, and health and safety standards for fast food workers. During the signing of AB 1228, Holden stated, “We did not just raise the minimum wage to $20 an hour for fast food workers. We helped a father or mother feed their children, we helped a student put gas in their car, and helped a grandparent get their grandchild a birthday gift”

The study contradicts claims from the fast-food industry, which had expressed concerns that the wage increase would mean layoffs, a cut in service hours, and an increase in menu prices. However, the study found no significant changes in employment levels, work schedules, or benefits. According to the report some challenges, like underemployment and unpredictable scheduling, remain but existed prior to the wage hike.

Gov. Gavin Newsom has previously voiced strong support for the wage increase, saying, “We’re ensuring that workers in fast food — the backbone of many families — can actually afford to live in the communities where they work.”

The study’s findings align with earlier research from UC Berkeley’s Institute for Research on Labor and Employment, which showed no significant reduction in employment and only a modest increase in menu prices.

The study’s results highlight that California’s approach to raising the minimum wage has delivered higher pay for workers without the negative effects some had predicted, providing economic stability for thousands of fast-food workers across the state.

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