Spring Renewal - March 2021
March is a month that symbolizes our human journey so beautifully. Each of us, like March, pass through winter's cold darkness as well as spring's joyful moments of warmth and light. While caring for our residents, our staff and volunteers welcome each step of this journey with mindful acceptance - trying our best to reflect March's weathering wisdom.
Click to view a new two-minute video of a Celia's House family story
Director's Corner
Mission - Our Bedrock, Our Future
By Pamela Norr, Executive Director, Southern Oregon Friends of Hospice
As organizations grow and change, it is not unusual for their mission and vision to adapt and better reflect what the company does today. I’m so proud to say that is true for Southern Oregon Friends of Hospice.
 
A little history

Founded in 2008, Southern Oregon Friends of Hospice (SOFH) focused on raising awareness and funds to support the hospice organizations in our valley. As time went on, the need and long-held dream to offer residential hospice care was incorporated into the mission.

Fast forward to 2018, the dream became reality. SOFH opened Celia’s House, the first 12-bed, nonprofit residential care facility for hospice and palliative patients in Southern Oregon. You can read the admirable year-by-year achievements through 2019 here: SOFH history

By 2020 it became apparent to the Board that it was time to revisit the mission to better reflect SOFH’s growth to nearly 30 employees and 210 volunteers, and to focus on sustaining SOFH’s ability to provide care and service into the forseeable future.

Now in 2021, in my role as Executive Director, I have been introduced to the expanded mission and drawn to its clear goal, its vision for the future, and particularly, to the values of Southern Oregon Friends of Hospice. I experience the organization’s culture of compassion, dignity, inclusivity and kindness every day and in so many ways. I am so grateful to support it, to witness the small and not-so-small acts of kindness from caregivers, staff, and volunteers, and to have such a clear roadmap to follow.

I invite you to read and share in our newly approved and updated mission, vision and values statements.
MANY HANDS - ONE MISSION
Meet the remarkable front-line and behind-the-scenes people involved
in the care of Celia's House residents.
A Lifelong Calling to Care -- Briana Merriman, CNA
By Julie Raefield, Development Director
Briana Merriman's experience caring for a family member with Alzheimer's disease led her to realize two things: dying is a pretty important part of life, and families need support when facing that transition.

Her own calling to become a professional caregiver was forged during the three+ years she took night classes so she could graduate high school while being the primary caregiver for her grandmother each day. Her Certified Nursing Assistant (CNA) coursework soon followed.

Given her own experience "Bri" sees the impact for loved ones. "I want to make sure that families are supported and know that we can help. I want to make sure everyone is the most comfortable they can be and not experiencing struggle."

Bri is one of the very first employees at Celia's House, starting just one month after opening in May of 2018. Asked how she continues to provide such attentive care, she replies: "I love my residents! Having those relationships is really important to me. When I worked elsewhere we had so many more residents and I didn't have as much time. Here I can really get to know people."

Bri loves time with her son and daughter while working hard to be a "cool mom", but she also finds a lot of satisfaction in her job. She appreciates having good teammates at Celia's House helping with the unique issues of hospice work. Bri is also very clear about what is meaningful. "If I have helped people to pass peacefully, I know I've done my job - and, I can keep going and feel okay."

Watching Bri at work it is easy to see the kindness she embodies in even the smallest of gestures.
Special Tax Opportunities for IRA Gifts!
By Julie Raefield, Development Director
Great news! Have you heard about delaying or minimizing taxes on IRA Required Minimum Distributions (RMDs) by donating some of your distributions to a qualified charity?

Qualified charitable distributions, or QCDs, allow you to transfer money from an IRA to an eligible nonprofit organization. These distributions aren’t taxable and they still count toward satisfying your required minimum distributions for the year.

You can donate from your IRA as a QCD to avoid taxes if:
  • Your IRA custodian agrees to transfer the funds to your chosen charity on your behalf. (You can’t make the donation directly.)
  • You don’t claim that donation as a charitable deduction on your taxes.
  • You meet certain QCD requirements including a minimum age.
  • Your donation must go to a 501(c)3 charitable organization, like Southern Oregon Friends of Hospice, that accepts tax-deductible contributions.
  • Your donation can’t benefit you (the donor) in any way.

Thank you for considering Southern Oregon Friends of Hospice for your RMD plan. Please check with your financial advisor or tax accountant for expert advice.
Volunteers Returning -- Hip,Hip, Hooray!
This spring we have welcomed 12 Resident Support Volunteers (RSVs) back at Celia's House. With second vaccinations providing increased safety and reassurance for volunteers and residents, we are anticipating a total of 14 RSVs in the days ahead.

As Celia's House Cook Kevin Pilgram says, "When our rooms are full, staff have much more to do and less time to sit one-on-one with our residents. It is a big relief to see that extra care happening with the volunteers now that we are back to a full house."  

Our nurses, CNAs, and kitchen staff really doubled up their bedside visits, providing comfort and support throughout this pandemic and the loss of our volunteers. All their kind, personal touches have kept the spirit of Celia's House alive.  

VOLUNTEER APPEAL - COMING SOON!
Our many volunteers who have been unable to visit or help during COVID have asked to kickstart a special fundraising appeal supporting Celia's House and Southern Oregon Friends of Hospice. Check your emails and mailboxes in the weeks ahead for some exciting ways to help our mission!
Cooking with Heart Plus a Recipe with Spicy Soul
by Julie Raefield, Development Director
Though a quiet person, Kevin Pilgram brings a strong voice to his menu ideas for our residents. His love of food from around the world yields some tasty and comforting results. His former work as a caregiver continues to serve him as Celia's House Cook.

Kevin joined our team nearly two years ago, after working as a camp cook for forest workers and in two Medford restaurants; but being here is more about the meaning says Kevin. "We all want to make sure everyone here is treated with dignity and love. This should be as beautiful an experience as being born. Cooking for residents and their families, it really helps them be together without worrying."

To ensure he arrives each day ready to bring his special attention to each resident and family, Kevin often hikes 2-4 miles after work. "If you have a heart, you take it home with you so you need to take care so that you can arrive the next day ready to give." When not hiking Kevin loves having time with his children.

Enjoy celebrating the warming weather in style with one of Kevin's favorite cross-cultural discoveries in the recipe below.
Kevin’s Green Spaghetti con Salsa Poblano
INGREDIENTS- Serves 4
4 large poblano peppers (or 2 poblano + 2 green peppers for less heat)
1/4 c. packed cilantro leaves, plus more for garnish
1 small yellow onion, chopped
2 cloves garlic, chopped
2 tbsp. butter
1/4 c. low-sodium vegetable or chicken stock or water
1 lb. spaghetti
4 oz. to 8 oz. cream cheese, cubed – according to taste
Kosher salt
Freshly ground black pepper
Queso Fresco for garnish

BAKING OR ROASTING THE POBLANO PEPPERS
1. Rub peppers with olive oil and bake at 400 for 20 minutes – OR – Place the peppers directly on the gas stove. Using tongs, turn the peppers occasionally until all sides are blackened and blistered.
2. When done drop in a plastic bag and close it to let them sweat for about 5 minutes. Take out of the bag and peel skin with fingers. Remove stems and seeds and roughly chop.

MAKING THE PASTA AND THE SAUCE
1. Combine peppers, cilantro, onion, and garlic into a food processor or blender and blend until smooth.
2. In a large skillet over medium heat, melt butter. Pour in pepper mixture, then stir in stock or water. Cook, stirring occasionally, until thickened slightly, 3 to 4 minutes. 
3. Meanwhile, make spaghetti: In a large pot of boiling salted water, cook spaghetti according to package instructions. Reserve 1 cup pasta water then drain.
4. Add cream cheese to sauce and stir until it has completely melted into the sauce. Season with salt and pepper. Toss cooked pasta with sauce, adding pasta water to loosen up the sauce, if needed. Divide onto plates and garnish with cilantro and Queso Fresco.

NOTE: You can use other types of creams like sour cream or Mexican Cream, the same applies to the cheese. Enjoy!
OUR SHOPPERS ARE WINNERS!
While everyone has a chance to find a treasure at The HUB, every month we award a special prize to one of our shoppers who has signed up for our email list.

Our March winner is Ms. Jane Patrick! Call The HUB for your appreciation gift!

Coming Soon...
SIDEWALK SALE! Mark your calendars for
May 7 & 8 for this Super Spring Fling!

Furniture cluttering up your garage or back room? The HUB is seeking quality furniture donations - and we can arrange for free pick-ups! Please call 488-7805.

Non-Furniture Donations Also Gratefully Accepted! Drop by with your beloved no-longer-needed items 10:30-4:30 daily.

Visit us in person at 1618 Ashland Street, Ashland or visit our eBay store to see some new treasures! Check them out here:

Need Help or Have Questions?

Call Sarah Bieniek, Administrative Assistant at:
541-500-8911

Mailing Address:
217 S. Modoc Ave., Medford, OR 97504

**All photos in this newsletter are shared with permission**

Happy Spring!