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NVC January Newsletter

Ronni D Hoover | Published on 1/12/2022








BOARD CHAIR LETTER-Julie Kent-Partridge

Happy New Year everyone!

January for me is typically the month for a fresh start as well as the start of New Years resolutions. The last couple of years have been chaotic for everyone due to Covid19. I am praying that 2022 will be the year of healing as well as mental health recovery for everyone. I challenge everyone that is reading this newsletter to look at the positives and blessings that we have received over the last year versus the negatives. One blessing that I will share is that Northwest Valley Connect is fortunate to have the wonderful support provided by all of you who are reading this newsletter!

We very much look forward to having new volunteers, new drivers and even board members. Please continue to tell everyone about the work that Northwest Valley Connect is doing as well as seek out volunteers that would love to serve our organization. I wish you all a very fantastic January and wanted to send you a very special thank you for all that you do for Northwest Valley Connect!

Julie Kent-Partridge







Kathy Chandler

Happy New Year!

Thank you to everyone who was able to join us for our first in-person volunteer meeting in December. And, thank you Gail, for putting it together and Jeanne-Marie for the lunch. We continue to watch the pandemic situation and want to be safe but also want to meet our volunteers' needs for communication. We appreciate each of you and what you bring to NVC to make our programs a success. We have helped a lot of our neighbors who would not have been able to get to doctors' appointments or to get groceries without the rides from us or our help in finding other transport options.

I hope everyone has had the opportunity to relax and enjoy time with family for the Christmas season. As I write this letter to you I am watching the snow out the window. I am in the Chicago area at our daughter's home. It is so pretty! I will be here a bit longer than planned, but will be available by phone and Zoom again the first week of January. My husband, Mark, fell and broke his leg so we will get him all fixed up and then we will be heading back home.

I am looking forward to a good new year. Please keep cleaning your vehicles and your space in the office; do all you know about keeping safe from Covid. I expect that we will continue to get busier since there is such a lack of transit options for our area.If you know of anyone who is looking for a volunteer opportunity, please tell them about us.

Don’t forget to do something for yourself, also. I intend to do more yoga, spiritual reading and meditation, and find more of the local concerts and shows that Mark and I enjoy. Oh, I may even look into learning how to play pickleball since Trish says it is so much fun. I wish for you all to have a wonderful new year with all of the activities you enjoy!


Kathryn Chandler

Executive Director






Hello all,

We had our first post-COVID meeting together on December 14. It was a great chance to say hello to old friends and meet several of our new volunteers. We’re planning on bi-monthly sessions for expanded training. Training will be a primary focus in 2022; some may be online and some in person. Watch for more news via emails.

Lunch was provided by Jeanne-Marie Hill of Experience Matters, the organization that has been such an effective support for NVC. In case you didn’t know, Experience Matters provides access to our umbrella insurance policy and funds the mileage reimbursement program. In fact, we learned that reimbursement program checks can actually be turned into a donation to NVC. That means up to $200 could come back to NVC from each of you who participate in the mileage reimbursement plan, if you want to donate it. Please contact me if you want more information, or if you DO NOT participate now but would like to donate.

Speaking of putting your miles and hours in for the reimbursement program, your input also serves another major need. Accurately capturing our volunteer hours and data is critical to our success in getting grants.Generating the report accurately REQUIRES that your data is input by the 5th of the month. Ronni’s tip is to enter the data at least weekly, to prevent it becoming overwhelming.

Our delivery of service level is up to about 70% of our pre-COVID peak. That’s terrific work, and a great preview of what can be achieved in 2022.

Thanks, as always, for what you do!

Gail Christianer





Ron Eshelman


How long have you been volunteering?

About two months.

What do you do for NVC?

I am a volunteer driver who uses NVC vehicles to transport NVC clients to their destinations and return locations on most Mondays.

What do you like about volunteering?

I enjoy helping clients by fulfillingtheir transportation needs. The NVC clients are some of the most graceful and appreciative people that I know. They always say "thank you!"

What is a fun fact about you?

I flew almost 1500 hours over a 21-year career in the USAF as a Weapons Systems Officer (WSO) in the F-4 Phantom fighter aircraft at assigned locations in Korea, England, and USAF air bases in the USA.

What advice do you have for other volunteers?

Take time to appreciate the service you render to your passengers and enjoy their acknowledgement of your efforts to help them.










Steve’s Fruit Cheesecake


Use a pizza pan.



1 cup flour

1 stick + 1 Tablespoon melted oleo

2 Tablespoon sugar


Bake at 375 for 8-11 min

Let cool for 10-15 min



1 8oz cream cheese (softened)

1 8oz cool whip

1 cup powdered sugar


Mix and spread on cooled crust.

Top with canned of fresh fruit.







Kathy's Dinner Hummus with Spiced Chicken and Cauliflower


In America, hummus has largely been designated as a snack food—a little nosh to tide you over until the next meal or to absentmindedly nibble while focusing on something else.But sometimes hummus itselfisdinner—full stop and with no regrets.Because when you abandon the store-bought tubs and make your own hummus, whipped and dreamy with formidable glugs of tahini and olive oil and just enough lemon and garlic to highlight the decadence of it all, everyone’s favorite appetizer suddenly becomes worthy of main-dish status. Serving hummus at the center of the table is common practice in the Middle East, where it’s eaten for breakfast, lunch, and dinner. The creamy chickpea spread is often topped with sautéed mushrooms or eggplant, browned ground lamb and onions, saucy fava beans, or similar hearty add-ons. I’ve tried (and adored) all of these versions, but the dinner hummus of my dreams is capped with a generous layer of chicken and cauliflower.


Active:50 mins Total:1 hour Yield:6






2 (15.5-ounce) cans chickpeas, drained, 1/2 cup chickpea liquid reserved, divided

1/3 cup tahini

1/4 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

1 1/2 teaspoons kosher salt, plus more to taste

1 large garlic clove, coarsely chopped


Chicken and Cauliflower


1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon kosher salt, plus more to taste

3/4 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/4 teaspoon black pepper


1/4 cup extra-virgin olive oil, divided, plus more for drizzling

1 large yellow onion, thinly sliced

1/2 small head cauliflower, cored and cut into small florets (about 2 1/4 cups)

1/3 cup water

1/4 cup dried currants

Chopped fresh flat-leaf parsley, za’atar, and toasted pine nuts, for serving





Make the hummus:

Process chickpeas, tahini, oil, lemon juice, salt, and garlic in a food processor until a coarse paste forms, about 20 seconds, stopping to scrape down sides as needed. With processor running, slowly pour 1/4 cup reserved chickpea liquid through food chute, process until mostly smooth and creamy, about 1 minute and 30 seconds. (If desired, add more chickpea liquid for looser hummus.) Add salt to taste.


Make the chicken and cauliflower:

Toss together chicken, cumin, paprika, salt, coriander, cinnamon, and pepper in a medium bowl until chicken is well coated. Heat 2 tablespoons oil in a 10-inch high-sided skillet over medium-high. Add chicken in an even layer; cook, undisturbed, until bottom of chicken is lightly browned, about 5 minutes. Stir and cook, stirring occasionally, until chicken is cooked through, about 4 minutes; transfer to a medium bowl. Reduce heat to medium. Add onion and remaining 2 tablespoons oil; cook, stirring occasionally with a wooden spoon to loosen browned bits, until softened and lightly browned, about 15 minutes. Stir in cauliflower, 1/3 cup water, and currants; cover and cook, stirring occasionally to loosen onions from bottom of pan, until cauliflower is tender and onions are caramelized, about 10 minutes. Return chicken to pan, and cook until warmed through. Season with salt to taste.



Spread hummus on a large serving platter, making a well in the hummus with the back of a spoon. (Alternately, divide hummus among individual serving plates, and make a well in each.)Spoon the chicken and cauliflower mixture into the well (or individual wells). Garnish with parsley, za’atar, and pine nuts. Drizzle with oil. Serve immediately.





Gail's Smashed Feta Potatoes




4lbs russet potatoes, peeled and sliced 1/4 inch thick

6Tbls unsalted butter cut into cubes

2cups half & half

1Tbls Kosher salt, some fresh ground pepper

6-7 oz block of feta cheese

1/2 cups sour cream



Preheat ovento 400

Grease 13x9 x2 baking dish

Serves 6-8


1. Spread the potato slices in the pan

2. Pour half & half over and mix. Place the cube of feta in the center.

3. Season with 1 TBL kosher salt & a few grinds of pepper

4. Toss the butter cubes evenly around the dish. Cover tightly with aluminum foil and cook about 1hour 20 minutes till cream is bubbling, cheese is melting, and potatoes are tender when pierced. Smash potatoes and cheese together until thoroughly blended. Add sour cream and mix in, season to taste,reseal with foil and warm up in oven till ready to serve.


Can be made ahead, cooled down, and refrigerated. Reheat at 400 for 30 minutes.




Nutrition Tip of the Month

By Sharon Sass, RDN



The New Year is here and many are setting goals for the year ahead. If eating well is on your list, you might try stepping into the New Year with MyPlate. To get off to a good start, visit, follow MyPlate on Facebook, or download the free Start Simple with MyPlate app for your phone or mobile device. Be sure to check out the special MyPlate information for older adults.

Here are five easy steps to for you to take:

  • Step 1: Reflect and Take Action
  • Focus on where you are now and plan for small changes you can make going forward. Take the MyPlate Quiz and check out the personalized tips and recommendations that you’ll receive.
  • Step 2: Start Simple

Remember that as we age, healthy eating can make a difference in our health, help improve how we feel, and encourage a sense of wellbeing. Build healthy habits one goal at a time. Download the Start Simple with MyPlate app today.

  • Step 3: Make a Plan for Home

Look for fun ways to eat at home more often. Check out MyPlate Kitchen to discover more than 1,000 healthy, budget-friendly recipes.

  • Step 4: Make a Plan for Grocery Shopping

Use the Shop Simple My Plate tool to help you save money while shopping, find local farmers markets, and discover ways to prepare budget-friendly foods.

  • Step 5: Celebrate Success
  • As you build healthy habits, take time to celebrate your accomplishments. Continue to visit for more information to keep you eating healthy throughout the year.



As we move into 2022,take it one day at a time and focus on small changes you can accomplish now, and then slowly build on those to meet your long-term goals. Download theStart Simple with MyPlate app today for setting personalized goals, seeing real-time progress, and earning badges along the way.


My Plate Older Adults -

MyPlate Shop Simple

Phone App -






Happy Birthday from all of us at NVC!!

Stella Ardire - 1/02

Rita Gordon - 1/26