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Categories: Blogs, Uncategorized

For the first time in Project Angel Food’s 30-year history, we are serving 2,100 clients and counting. Over the course of 2019 we served 2,604 clients total; delivering medically tailored meals to no more than 1,600 clients per week. Today, in response to COVID-19, we are currently serving 2,100+ clients every week after enrolling 600+ new clients in three short months; a 30% increase. We have also delivered, to all existing and new clients, three weeks’ worth of frozen meals, shelf-stable foods, and hygiene safety kits including face masks, gloves, and hand sanitizer.

This lifesaving response to the burgeoning food insecurity spurred by the pandemic is made possible by our generous supporters and our diligent Client Services team: Robert Boller (Director of Programs), Ben Martin (Client Services Manager), Brenna Miller (Assistant Client Services Manager), Maria Barton (Client Relations Coordinator), Franklin Hall (Client Services Coordinator), and Maria Josefa Pablo (Client Services Coordinator). These compassionate individuals are on the frontlines; working quickly to get our vulnerable neighbors the nutritious food they need to combat their one or more serious illnesses. They asked us to share feedback from 5 brand-new clients who are beyond grateful to be receiving Project Angel Food’s meals during the pandemic.

Ben Martin began working with Maria N. on June 1, following her referral to Project Angel Food through our partnership with Anthem Blue Cross. Maria was referred to us due to her diagnosis of hypertension and called Ben to rave about our Registered Dietician, Carmen Ordonez: “She’s educating me; reading nutrition labels, helping me understanding them, and explain every part, percentage, calories, sodium, etc. Carmen reassures me and makes me feel cared for as if the meals are prepared just for me.”

Client Dikla B. was one of the first to be enrolled on April 1st as part of our drastic service expansion in response to COVID-19. Maria Barton worked with Dikla to coordinate the delivery of meals that will help her continue her fight against breast cancer. Dikla enjoys the variety of meals she receives and is grateful not to have to worry about having enough food during these uncertain times.

For Franklin Hall, two clients in particular stood out, both enrolled in early June. Robert B. was enrolled on June 3rd through our new partnership with L.A. Care and was overjoyed to be accepted as his diagnosis of congestive heart failure (CHF) makes him especially vulnerable to serious complications from COViD-19. Dale R. was enrolled on June 8th and was extremely grateful to be receiving meals from Project Angel Food so she could focus on providing food for her two autistic grandsons who are under her care. Having received a diagnoses of COPD and diabetes, it is essential that Dale limit her exposure to the virus and our home delivered meals are helping her stay home and stay safe.

Client Deris A. was thrilled to get a call from Maria Josefa Pablo on May 28th; letting her know that her referral from F* Cancer was a success and that she would receive her first medically tailored, vegetarian (per her request) meal from Project Angel Food on June 16th. Deris’s breast cancer diagnosis makes her more susceptible than most to COVID-19 and our meals help her to stay home and focused on recovery.

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