On Tuesday, November 28, which coincides with Giving Tuesday, Project Angel Food will celebrate the packaging and delivery of its 11 Millionth Meal.
Founder Marianne Williamson will be on hand for this momentous occasion, sealing and hand delivering the meal.
Originally begun by Williamson as an outreach program of the Los Angeles Center for Living which helps people with life-threatening illness, Williamson, Louis Hay and David Kessler held their first fundraising in 1989, bringing in $11,000.
By 1999 over two million meals had been served and Elizabeth Taylor agreed to accept Angel Award. Records indicated that over 20,000 people had volunteered over the first 10 years and with an estimate of 30,000 known cases of people living with HIV/AIDS in Los Angeles.
By 2001, over 2.5 million meals had been served and Whoopi Goldberg was honored at Angel Awards.
In 2007, Los Angeles Mayor Antonio Villaraigosa hosted a ribbon cutting ceremony on November 15th marks the official opening of the new building and the delivery of the 5 millionth meals. Shirley MacLaine and Xorin Balbes were honored at Angel Awards.
Richard Ayoub joined Project Angel Food in 2015 as the Interim Executive Director in November. Six months later, he became the Executive Director.
Last year, 2016 Project Angel Food celebrated their 10 millionth meal served in March.
According to tabulations, the 11 Millionth Meal should roll off the conveyor belt at 3:10 p.m. that afternoon. Project Angel Food has selected two clients to participate in this historic event: West Hollywood Resident Gregg S, who has cancer and Tony R., who is living in a wheelchair, with the after-effects of a stroke.
A special menu is being created by our Kitchen & Organic Gardens Manager, Derbeh Vance, who is celebrating 25 years with Project Angel Food. The menu includes Yogurt Chicken, Seasoned Lentils, Garbanzo Beans and Diced Carrots.
The 11 Millionth Meal celebration wraps up the Project Angel Food’s Month of Giving, which also includes the participation of compassionate companies which have partnered in this charitable endeavor. Soupure is a line of whole food based soups and smoothies based on the belief that food is medicine and designed to get the most from natural foods and to eat clean.
Soupure is donating 15 percent of sales during the month of November. Ole Biologique, an organic skin oil and the company, is introducing a new product, rose glow oil. For every sale of this item, Ole Biologique will pay for one meal for a Project Angel Food client. Kreation Organic Juiceries provide healthy and delicious drinks designed to invigorate the body, mind and spirit. Kreation Organic is naming a “Drink of the Day” and for every one sold they will pay for a meal for a Project Angel Food client.
To sponsor a holiday meal for Project Angel Food’s Text2Give campaign you can do so through midnight on Giving Tuesday, November 28. To support Project Angel Food Text Angel17 to 243725.
Since 1989, Project Angel Food has prepared and delivered nearly 11 million meals – currently 11,000 per week – free of charge to men, women and children living with critical illnesses. Project Angel Food expanded its initial mission from serving people living with HIV/AIDS to include medically tailored meals, prepared by the staff and volunteers, for those combatting cancer, kidney failure, diabetes and congestive heart disease. T
The mission has always remained intact, to feed and nourish the sick, by delivering healthy, nutritious meals throughout 4,400 square miles of LA County. 97% of Project Angel Food clients are living below the poverty level, and Project Angel Food is their lifeline, filling a vital need in all communities. The client demographics are testimony to this, 37% Latino, 29% African-American, 22% Caucasian, 6% Asian/Pacific Islander, 1% Native American and 5% Multicultural.
PROJECT ANGEL FOOD – www.angelfood.org
