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January 20, 2010
 2010 dawns with an air of uncertainty for all of us.
Experts can’t agree if we are out the recession yet and when unemployment will drop back down to single digits.
Naturally, at NECC our concern is healthcare. Will the new healthcare legislation pass? How will California’s $19 billion shortfall affect our state’s healthcare?
About the only thing certain is that our country and our state need healthcare reform NOW. The need continues to mount. And it is frightening how many people need access to medical services. Every day our clinics are flooded with more new patients seeking help.
For example, we are currently forecasting a 34 percent increase in patients this fiscal year as more and more people cannot afford medical insurance or HMOs and come to us.
Whatever happens in 2010, I sincerely hope I can count on your continued support. NECC donors have been our lifeblood since 1971. Be sure to check out our Wall of Charity.
It would be my pleasure to add your name to it.
Or you can send a check to:
Development Dept.
Northeast Community Clinics
2550 W. Main St.
Alhambra, CA 91801
-Christopher Lau, MD
NECC Executive Director/CEO
For the third year in a row, Care 1st sweetened Christmas for hundreds of NECC patients this year with $1,500 worth of toys at two NECC clinics, Community Medical Alliance in Bell and Family Care in Wilmington. Care 1st has also sponsored a monthly giveaway at California Family Care in downtown Los Angeles for crib for the past three years. Last year the organization provided 20 food baskets for needy families on NECC.
Special thanks go to Care 1st CEO Anna Tran and CFO Janet Jan and their staff: Connie Guerrero, Community Outreach Representative; Stephen Chin, Manager, Provider Network; Marissa Arrelano, Provider Network Representative; and Eileena Saldivar, Provider Network Representative
Click on the photo above to view a slideshow of the festivities.
 When the weather turns chilly in Southern California, soup can be a perfect healthy meal to warm you right up.
In 2006, Health magazine named lentils one of the five healthiest foods. Lentils contain high levels of proteins and also contain dietary fiber, folate, vitamin B1, and minerals.
Chock-full of heart-healthy vegetables, this lentil & vegetable soup can be a lunchtime entree or served up with a crusty bread for an evening meal.
• 1 pound French green lentils
• 4 cups chopped yellow onions (3 large onions)
• 4 cups chopped leeks, white part only (2 leeks)
• 1 tablespoon minced garlic (3 cloves)
• 1/4 cup good olive oil, plus additional for drizzling on top
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
• 1 teaspoon ground cumin
• 3 cups medium-diced celery (8 stalks)
• 3 cups medium-diced carrots (4 to 6 carrots)
• 3 quarts chicken stock
• 1/4 cup tomato paste
• 2 tablespoons red wine or red wine vinegar
• Freshly grated Parmesan cheese
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan. |
