$ 2 SUGGESTED DONATION @DenverVOICE ‘TIS THE SEASON TO SHARE FOOD AND RECIPES DENVER VOICE VENDORS, WRAPPING PAPER 2022 Special Issue Our seventh-annual wrapping paper insert features art inspired by the original designs of our vendors and is 100% recyclable. BOARD MEMBERS, AND STAFF SHARE RECIPES TO FIT EVERY BUDGET. PAGE 4 GIVING AND GRACE VOICE VENDOR BRIAN AUGUSTINE DESCRIBES HOW STRANGERS’ GIFTS MAKE LIFE BETTER FOR THOSE EXPERIENCING HOMELESSNESS. PAGE 9 A RECIPE FOR SANTA VOICE VENDOR JOHN ALEXANDER WRITES ABOUT THE TIME HE MET SANTA AND SHARED HIS BAR-BQUE TURKEY RECIPE. PAGE 6 VOICES OF OUR COMMUNITY PAGES 4, 5, 6, 8, 9 EVENTS / PUZZLES PAGE 11 DECEMBER 2022 | Vol.27 Issue 12 SINCE 1997, WE HAVE PROVIDED AN OPPORTUNITY FOR THOUSANDS OF PEOPLE TO WORK. DONATE TODAY TO ENSURE OUR VENDORS CONTINUE TO HAVE JOBS. (DENVERVOICE.ORG) FROM YOUR VENDOR: ORIGINAL ART BY JOHN ALEXANDER
EDITOR’S NOTE THE DECEMBER 2022 ISSUE of the Denver VOICE has been my favorite to put together this year. I think you all will enjoy the designs our vendors have come up with for the wrapping paper insert. You can read which vendors inspired this year’s festive designs on page 7. Because our recipes last ELISABETH MONAGHAN MANAGING EDITOR December were a hit with our readers, we are introducing new recipes for 2022. There is a variety of recipes to fit every budget. You’ll find appetizers like Vegan Haystacks or Hawaiian-Style Spam; main dishes like Grilled Basil Chicken or Chicken LeBlanc; and desserts like Chocolate Fudge Cake, which is a recipe from the Great Depression Era. There are also recipes for tamales, pasta sauce, and a few options for turkey stuffing or dressing. I hope you enjoy looking over the recipes, or even better, I hope you’ll make a few (or all) of them. If you do make any of the recipes, we’d love to see how the dishes came out, so feel free to take a photo and email it to editor@denvervoice.org. Thank you for all of the encouragement and support you have given the Denver VOICE over the past year. We would not have a successful program without you! Happy Holidays, Elisabeth ■ DENVERVOICE.ORG E.ORG @deeOCE INTERIM OPERATIONS MANAGER Nikki Lawson MANAGING EDITOR Elisabeth Monaghan THIS MONTH’S CONTRIBUTOR BRIAN AUGUSTINE has been a Denver VOICE vendor for12 years and is happy to have an opportunity to share his experiences in his “Back to the Streets” column for the VOICE. WHAT WE DO The Denver VOICE empowers homeless, impoverished, and transient individuals by creating job opportunities through our vendor program. We give our vendors a job and help them tell their stories; this creates a space for them to be part of a community again. Vendors purchase copies of the VOICE for 50 cents each at our distribution center. This money pays for a portion of our production costs. Vendors can buy as many papers as they want; they then sell those papers to the public for a suggested $2 donation. The difference in cost ($1.50) is theirs to keep. WHO WE ARE The Denver VOICE is a nonprofit that publishes a monthly street newspaper. Our vendors are men and women in the Denver metro area experiencing homelessness and poverty. Since 2007, we have put more than 4,600 vendors to work. Our mission is to facilitate a dialogue addressing the roots of homelessness by telling stories of people whose lives are impacted by poverty and homelessness and to offer economic, educational, and empowerment opportunities for the impoverished community. We are an award-winning publication, a member of the International Network of Street Papers and the Colorado Press Association, and we abide by the Society of Professional Journalists code of ethics. PROGRAM COORDINATOR Connie Gaitan GRAPHIC DESIGNER Hannah Bragg VOLUNTEER COPY EDITORS Aaron Sullivan Laura Wing ARTISTS/PHOTOGRAPHERS John Alexander Lando Allen Brian Augustine Breez Rea Brown Raelene Johnson Gigi Galen Jerry Rosen WRITERS/RECIPE PROVIDERS John Alexander Lando Allen Brian Augustine Albert Bland Breez Rea Brown Connie Gaitan John Golden Raelene Johnson Nikki Lawson Elisabeth Monaghan Cabal Yarne BOARD OF DIRECTORS Chris Boulanger, President Jeff Cuneo, Treasurer Zephyr Wilkins, Secretary Donovan Cordova Raelene Johnson Julia Watson Cabal Yarne With the money they make selling the VOICE, vendors are able to pay for their basic needs. Our program provides vendors with an immediate income and a support group of dedicated staff members and volunteers. Vendors are independent contractors who receive no base pay. EDITORIAL DEPARTMENT editor@denvervoice.org VENDOR PROGRAM program@denvervoice.org • (720) 320-2155 ADVERTISING ads@denvervoice.org MAILING ADDRESS PO Box 1931, Denver CO 80201 VENDOR OFFICE 989 Santa Fe Drive, Denver, CO 80204 OFFICE HOURS: Monday through Friday, from 9 a.m. until 12 p.m. Orientation is held every day we are open, but prospective vendors must arrive by 10:00 a.m. 2 DENVER VOICE December 2022 STAFF CONTRIBUTORS BOARD CONTACT US
PROGRAM UPDATES INTRODUCING CONNIE GAITAN, PROGRAM COORDINATOR BY ELISABETH MONAGHAN THE DENVER VOICE IS DELIGHTED to introduce Connie Gaitan, who stepped in as program coordinator in late October. Gaitan came to the VOICE after spending several years in education, where she worked closely with faculty, as well as students and their families. Already, we know that she is super-efficient, has an abundance of patience, a delightful sense of humor, and an infectious laugh. She is also an incredible cook and baker. Welcome to the team, Connie! ■ WINTER DONATIONS MADE EASY During the winter, Denver VOICE vendors experience increased heating and housing costs. Meanwhile, their income decreases because cold temperatures means less foot traffic and fewer paper sales. If you would like to help out your vendor by donating a few extra dollars, scan the QR code below to make a payment through Venmo. Please be sure to write your vendor’s name in the comments. Thank you! @DenverVOICE CREDIT: ELISABETH MONAGHAN HOW TO HELP The money we take in from vendors helps us cover a portion of our printing costs, but we depend largely on donations from individuals, businesses, and foundations to help us pay our rent and keep the lights on. 1 4 GET THE WORD OUT We rely on grassroots marketing to get the word out about what we do. Talk to people about our organization and share us with your network. Support us on DONATE Donations to the Denver VOICE are tax-deductible. Go to denvervoice.org to give a one-time or recurring donation. You can also mail a check to: Denver VOICE | P.O. Box 193 | Denver, CO 80201 3 VOLUNTEER We need volunteers to help with everything from newspaper distribution to event planning and management. Contact program@denvervoice.org for volunteering information. 5 SUBSCRIBE If you are unable to regularly purchase a newspaper from our vendors, please consider a subscription. We ask subscribers to support our program with a 12-month pledge to give $10 a month, or a one-time donation of $120. Subscriptions help us cover our costs AND provide an amazing opportunity to those who need it most. Go to denvervoice.org/subscriptions for more information. @denverVOICE 2 ADVERTISE Our readership is loyal, well-educated, and socially concerned. Readers view purchasing the paper as a way to immediately help a person who is poor or homeless while supporting long-term solutions to end poverty. If you are interested in placing an ad or sponsoring a section of the paper, please contact us about rates at ads@denvervoice.org. December 2022 DENVER VOICE 3
HOLIDAY RECIPES A variety of recipes from Denver VOICE vendors, board members, and staff to keep you warm during the holidays! FUDGE CAKE Nikki Lawson, Interim VOICE Operations Manager, Long-time Volunteer & Board Member This is my grandmother’s recipe, dating back to the Great Depression. INGREDIENTS: ☐ 1 C. Brown sugar ☐ 3/4 C. Melted butter ☐ 2 Eggs ☐ 1 C. Flour (it also turns out great with GF fl our) ☐ 2 T. Cocoa powder ☐ 1/4 C. Walnuts (optional) STEPS: 1. 2 T. cocoa 2. 2 T. melted butter 3. 2 T. milk or cream 4. Add powdered sugar to desired consistency 5. Beat eggs, add sugar and butter. Mix in fl our, cocoa and nuts. Bake at 300 degrees for 40 minutes. Mix icing ingredients well and ice while hot. HUNGER-ENDING CHICKEN NOODLE SOUP Brian Augustine, VOICE Vendor INGREDIENTS: ☐ 1 Package of chicken fl avor ramen ☐ 1 Small can of chicken breast ☐ 1 Small can of mixed vegetables ☐ 1 Bag of Cheetos ☐ Optional cheese for topping (I use two different cheeses) ☐ Optional seasoning (to your liking) STEPS: 1. Break apart ramen packet. 2. Put in microwave-safe bowl. 3. Add the spice packet. Then add any other seasoning you’d like to include. 4. Fill the bowl with water to the desired level. 5. Cook in microwave for 1.5 minutes. 6. Stir thoroughly. 7. Add chicken breast can contents, liquid and all. 8. Drian mixed vegetables and add them to the bowl. 9. Stir again. 10. If desired, sprinkle the cheese on top. 11. Cook again in the microwave for 2 minutes. 12. Add a little cold water to stop the noodles from cooking. 13. Smash up Cheetos. Mix them in with the soup. INGREDIENTS: ☐ 1 lb. Butter ☐ 1 lb. / 1 Package mozarella cheese ☐ 1 Package of sliced ham ☐ 24 oz. Jar of marinara sauce ☐ 8 Pieces of chicken breast ☐ Salt & pepper/other seasonings to your liking STEPS: 1. Tenderize chicken breast and season. 2. Blend butter with garlic, salt & pepper, and cheese. 3. Roll ham in the mixture & wrap around chicken breast pieces. 4. Place the chicken on a baking sheet & pour marinara sauce over it. 5. Bake at 350 for 30 minutes. 6. Serve with steamed veggies/green beans. 7. Blend butter with garlic, salt & pepper, and cheese. INGREDIENTS: ☐ 1-1 lb. Loaf of White Bread ☐ 3 Ribs of Celery, fi nely chopped ☐ 1/4 C. Leaves from Tender Inner Ribs, very fi nely chopped ☐ 1/2 C. Onion, fi nely chopped ☐ 2 T. Parsley ☐ 3 T Poultry Seasoning(to taste) ☐ 1 & 1/2 t. Salt ☐ 1/2 t. Fresh Ground Pepper ☐ 1 & 1/2 to 2 C. Broth, Swanson’s Chicken Broth is good ☐ Additional broth to moisturize if needed. ☐ 4 T. Butter ☐ 1 Egg ☐ 1/2 C. Milk ☐ 1 Turkey liver ☐ Optional - 1/4 C. White soda of any kind; adds to the fl avor. HAWAIIAN-STYLE SPAM MUSUBI, OR ALOHA SNACK Breez, VOICE Vendor INGREDIENTS: ☐3 C.s of Cooked rice ☐1 Can of Spam ☐3 Sheets of Nori (seaweed) ☐½ t. of Furikaki seasoning (optional) ☐3 Eggs (optional) ☐2 T. of Teriyaki or soy sauce ☐2 T. of White cooking wine ☐2 t. of Sugar ☐1 Clove of garlic (sliced thinly or crushed) ☐Sesame seeds (optional) STEPS: 1. Cut nori into 3-inch-wide strips. 2. Slice Spam into 1-inch lengths (comes out to 9-10 slices). 3. Fry Spam in a pan for 3-4 minutes on each side. 4. Add teriyaki sauce to the pan and fl ip both sides (1-2 min.). 5. Place a sheet of nori on a plate. 6. Add a scoop of rice on top of the nori and press down. 7. Add the cooked Spam next. 8. Wet the ends of the nori with the teriyaki sauce and fold to the middle, with the garlic (crushed inside, or folded, if the garlic is sliced). 9. Sprinkle with sesame seeds. 10. Serve hot, or wrap in plastic wrap and chill in refrigerator. STEPS: 1. Preheat oven to 350 2. Cut bread into 1/2-inch squares. Best to dry overnight. Or you can put them in the oven for day on warm. (If you use the oven method, watch, so they do not toast.) 3. In a large bowl, mix bread crumbs and poultry seasoning. Set aside. 4. In a large skillet, put 1 & 1/2 C. broth & butter, heat on medium until butter is melted. Add celery, celery leaves, parsley, salt, pepper, onions, and turkey Liver. When turkey liver just starts to lose the red color, take it out, smash it with a fork, and cut up to a mush, very, very small. 5. Put it back in broth mixture. 6. Cook until celery and onions are tender. Add broth as needed. 7. Pour the broth mixture over the bread. 8. Take a small bowl, mix up egg like you are scrambling it. 9. Add milk to the egg. Pour this over the bread/broth mix. 10. *Optional white soda can be added here. 11. Mix thoroughly together. (I taste it to see if it needs more poultry seasoning. The poultry seasoning gets stronger in cooking, so be careful.) 12. You do not want the mix to be soggy, it should appear moist but fi rm. Turkey Method: Rinse the inside of the turkey thoroughly with cold water, Salt inside of both ends. Stuff with dressing and sew the skin fl aps onto the turkey. Baking Dish Method: 1. Lightly butter a baking dish large enough to hold the stuffi ng. (It can mound up a little.) 2. Drizzle with 1/2 C broth. 3. Cover and cook in a preheated oven at 350, for 30-45 min. 4. For crusty stuffi ng, remove cover for the last 15 min. CHICKEN LEBLANC Lando Allen, VOICE Vendor POULTRY STUFFING Cabal Yarne, VOICE Board Member 4 DENVER VOICE December 2022
VEGAN HAYSTACKS Rea Brown, VOICE Vendor TAMALES (1 DOZ.) Connie Gaitan, VOICE Program Coordinator If you follow these directions, you’re going to be full, and you’re going to be happy. INGREDIENTS: ☐ 1 Bag of corn chip scoops ☐ 1 Container of 50/50 lettuce or romaine lettuce ☐ 1 Can of black beans ☐ Vegan crumbles (You can fi nd this ground beef substitute in the frozen food section of your neighborhood grocery store.) ☐ Salsa for topping STEPS: 1. Heat the beans in a microwave or on the stove (leave a little liquid from the can). 2. Flavor the beans to your liking with spices like cumin, garlic, taco seasoning, salt, pepper, etc.) 3. Lay the chips on large plate, spread evenly. 4. Spread the lettuce evenly over the chips 5. Spread the vegan crumbles on top of the lettuce 6. Top the crumbles with the heated black beans 7. Top off the stack with the salsa 8. Eat like nachos, or use leftover corn chip scoops for dipping. INGREDIENTS: ☐ 2 Garlic cloves ☐ 1 Bag of red chili pods ☐ 1 Bag (16 oz.) of corn husks ☐ 3 lb. pork butt/beef shoulder ☐ 2 lb. ready-made masa STEPS: 1. Boil chili pods until soft. 2. Boil meat until tender. 3. Soak corn husks in warm water until soft. 4. In a blender, add chili pods with boiled water, 1 clove of garlic (add more, to taste). 5. Shred meat/chili mixture, season with cumin (make sure this is moist). 6. Once all ingredients are prepped, you can start to assemble the tamales. 7. Take a dry corn husk and spread masa on it. 8. Add meat/chili mixture in the middle, then fold the tamale. 9. Place tamales in a steamer. 10. Steam for 2-4 hours until the masa pulls away from the corn husk. DELICIOUS TURKEY DRESSING MADE FROM SCRATCH (FOR UNDER $20) Albert Bland, VOICE Vendor INGREDIENTS: ☐ 1 Whole chicken ☐ 4 Boxes of Jiffy cornmeal ☐ 2 Eggs ☐ 2 C. of milk ☐ 1 Whole onion ☐ 2-4 Jalapeno peppers ☐ 1 Green bell pepper ☐ 1 Red bell pepper ☐ 1 T. Curry ☐ 1.5 T. Accent Flavor Enhancer ☐ Black pepper to taste ☐ 1 Box chicken broth or 1 package of gravy STEPS: 1. Chop each vegetable so there is at least 1 C. of each. 2. Bake whole chicken at 350 degrees for about 1-2 hours, until crisp and golden-brown. 3. Mix cornmeal with eggs and milk until mix is smooth, then pour mix into 2 (2 inch) pans. 4. Put the pans in the oven and bake at 350 degrees for 30-45 minutes or until the mix is crisp and golden-brown. 5. Once chicken and cornmeal are done, place the baked chicken in aluminum pan. 6. Surround the chicken with the chopped vegetables and cornmeal mix. 7. Add seasonings along with broth or gravy. 8. Put in oven at 350 degrees for at least 2 hours, or until dressing is crisp and golden-brown. 9. When the chicken dressing has fi nished baking, pull it out of the oven and let it cool. 10. Serve and enjoy! GRILLED BASIL CHICKEN Elisabeth Monaghan, VOICE Managing Editor ITALIAN PASTA SAUCE (FAMILY RECIPE) John Golden, Outgoing VOICE Executive Director INGREDIENTS: ☐ 1 T. Olive oil ☐ 1 Large onion, chopped ☐ 3 Large cloves garlic, minced ☐ 2 (28 oz.) Cans tomato sauce ☐ 1 (28 oz.) Can diced tomatoes ☐ 1 T. White sugar ☐ 1 (6 oz.) Can tomato paste ☐ ½ C. Grated parmesan cheese ☐ 3 T. Dried basil leaves ☐ 3 T. Italian seasoning ☐ Garlic salt & black pepper to taste STEPS: 1. Heat olive oil in a large saucepan over medium heat. Cook and stir chopped onion and minced garlic in hot oil until the onion is translucent, 5 to 7 minutes. 2. Sit tomato sauce, diced tomatoes, tomato paste, basil, sugar, Italian seasoning, garlic salt, and pepper with the onion/garlic mixture. Bring the mixture to a boil, reduce heat to low, add parmesan cheese, and cook at a simmer, stirring frequently, for 45 minutes. Many of you don’t like Spam, but this tastes different. The Spam fl avor is not too overpowering. INGREDIENTS: ☐ 1 Can of Spam 2 if you like Spam) ☐ 4 Large potatoes ☐ 1 8-16 oz. Bag cheddar cheese ☐ 1 Can French-cut green beans, or peas if you prefer STEPS: 1. Peel the potatoes. (Only if you like peeled potatoes. I like them with the peel on.) 2. Cube then boil potatoes. 3. Cube Spam then fry it. 4. Add spices to your liking as the Spam cooks. 5. When the potatoes are mostly soft, drain the water. 6. Add the potatoes to the Spam. 7. Mix thoroughly. 8. Drain the can of vegetables, then, spread over the top. 9. Cube cheese and sprinkle over the whole thing. 10. Cover and wait for the cheese to melt. 11. I like lightly toasted sourdough bread to go with it, but you can add bread or rolls if that’s your preference. SPAM SURPRISE Brian Augustine, VOICE Vendor INGREDIENTS: ☐ 3 chicken breasts, cut into cubes ☐ 1-2 cloves minced garlic ☐ 1/2 C. chopped fresh basil ☐ Olive oil ☐ ¼ C. Soy sauce ☐ 1/4 – 1/2 C. Chicken broth ☐ Extra chicken broth if needed ☐ 1/8 t. Red pepper fl akes (more if you like it spicier) ☐ 2 C. Cooked rotini pasta STEPS: 1. Heat a large pan on the stove with about 2 T. of olive oil and cook. 2. When the oil is hot, toss in the minced garlic until it is soft (about 30 seconds) 3. Add the chicken broth. 4. Add the cut-up chicken and lower the heat to simmer. 5. Add the red pepper fl akes. 6. Add a little more broth if necessary 7. Cover the pan. 8. Let the chicken cook for about 5-7 minutes on each side. (Check to make sure that there is enough liquid to keep everything moist) 9. After the chicken has cooked on each side, add the soy sauce and basil and stir. 10. Scoop the cooked noodles onto a plate and top them with the grilled basil chicken. Add a bit of the liquid for added moisture and fl avor. December 2022 DENVER VOICE 5
BAR-B-QUE TURKEY: A RECIPE FOR SANTA John Alexander, VOICE Vendor WELL, HERE WE ARE AGAIN, and this year, as last year, I want to share another one of my favorite holiday recipes, only this time, I want to share some of my favorite childhood Christmas memories. It was the night before Christmas when all through our house, you couldn’t hear a mouse because of all the noise we were making. I mean we were playing instruments and singing carols and dancing merrily — but not a creature was cold because we knew how to dress for that time of year. One particular night, when I was about 4 or 5, I wanted to do something special for Santa, and then, the idea came to me. Instead of milk and cookies, I left Santa a bowl of snow cream (homemade ice cream made with snow). This was one of my father’s recipes. Instead of milk, I left Santa a tall, cold glass of pumpkin wine (another of my father’s recipes). (What? Do you really think I was upstairs, tucked in my bed fast asleep? No! I was hiding and watching for Santa like all little kids my age, all over the world do.) This went on every Christmas for the next few years. I was about 11 years old the night I met Santa. I had joined the Boy Scouts and was working on many merit badges. I had taken great interest in cooking. I learned from the Boy Scouts how to cook over campfires, while my mother taught me her cooking techniques in the kitchen. One of my favorite recipes was Bar-B-Que Turkey. So, on this particular night, I left Santa the usual snow cream and pumpkin wine, but I also left a big Bar-B-Que turkey leg. I was at my neighbor’s that night and realized it was getting late. I knew I’d better get home before Santa came. I rushed home and OH MY GOD! The doors were locked, and I couldn’t get in. Waking my parents was out of the question, so I climbed through a window. It was then I heard a voice. No, I didn’t hear the words “Ho, ho, ho.” Instead, the voice told me, “It’s a lot easier if you take the chimney!” It was him. It was Santa! I was shocked. (Where did he put that big sleigh?) So, I closed the window and my mouth. I walked over to Santa, and we introduced ourselves. Santa was very interested in the turkey leg and told me to promise him I would tell my mother what a great cook she was. I let him I would. I also told him that the food he was enjoying was my cooking. Santa was amazed and asked, “You mean, you know the recipe? Would you share it with me?” I told him, “Santa, I will write it down for you right now.” AND THIS IS WHAT I WROTE: “Get yourself a nice big turkey and prepare it the same way you do any turkey you cook — with stuffing and everything — the dressing made with breadcrumbs, cornbread, Stove Top stuffing, etc. (In my dressing, I like to add lemon juice, pepper, and a diced yellow onion.) “And don’t forget those delicious turkey legs, or drumsticks, as some people call them! “Roast the turkey at the usual temperature (duration will vary, based on the turkey’s size.) “When the turkey is roasted to perfection, you slice the turkey, carve it into slices about a quarter-inch thick and serve it traditional style.” And then, I told him how to make the turkey Bar-B-Que-style: “To make your turkey Bar-B-Que-style, you take the turkey legs and breast. Follow Steps 1 through 4 from the first part of the recipe. “Next, get your favorite homemade or store-bought Bar-B-Que sauce and a Bar-B-Que brush for the sauce. “Take those turkey legs and brush them with the Bar-B-Que sauce. Now, wrap those turkey legs in foil — firm, but not too tight. Slice the rest of the turkey into quarter-inch slices, and do the same thing with the turkey you’ve cut up. “Next, take the Bar-B-Que sauce and your Bar-B-Que brush and spread a thin layer of the sauce over the dressing. Place a cover over or wrap that part of the turkey firmly with foil, and place them on a heated grill. “Bake the turkey and dressing slowly until they come to a simmer. “Let the turkey cool down a bit, and now, it is ready to serve. “Santa, I have now shown you two styles of turkey and dressing to serve, along with all of your other favorites, like potato salad, cranberry sauce, mashed potatoes, pies, cakes, etc.” NOW, NOW, NOW, READERS! Let’s keep good thoughts about Santa. By sampling the food and having me write down my recipe for him, he was not getting lazy or loafing on the job. You see, a few years earlier, Santa and Rudolph had worked hard to figure out how they could deliver presents all over the world and still have the time to stop and leisurely spend time with anyone of their choosing. Who do you think was one of the lucky ones to be on that list? ME! By the time I met Santa, he and Rudolph had perfected their plan to deliver to everyone all over the world and were able to get to me last. You see, I lived in St. Paul, Minnesota. Santa was so happy because that year after everyone’s presents had been delivered on time, he still had time to visit my house. Then, he and his reindeer could leave Minnesota and hurry back home to the North Pole, where it was warm — well, much warmer than Minnesota. Santa returned home with a new recipe and sample dishes for Mrs. Clause, along with some pumpkin wine. SO NOW THAT YOU’VE READ MY STORY, remember there are two ways to Bar-B-Que turkey. One, you bake in your oven, covered with foil or an oven-proof lid, or, you can take those nice drumsticks and cook them right on the grill, Bar-B-Que style, which is the wa I moved away from Minnesota, sev a a and I haven’t seen Santa since. But w on e each other again when I buy me a hou chimney. And even though I haven’t him, I can tell you that sometimes on Christmas Eve, I hear in the distance, a loud HO, HO, HO! ■ 6 DENVER VOICE December 2022
WRAPPING PAPER 2022 Special Issue This seventh-annual wrapping paper insert is perfect for wrapping your holiday gifts or using for a special DIY holiday decoration. It features art inspired by the original designs of our vendors. BRIAN AUGUSTINE JERRY ROSEN JOHN ALEXANDER LANDO ALLEN RAELENE JOHNSON REA BROWN December 2022 DENVER VOICE 7
IN YOUR OWN WORDS HOW GOOD IT FEELS TO BE OUT OF DEBT, SELF! BY RAELENE JOHNSON, VOICE VENDOR RAELENE JOHNSON. CREDIT: CORTNEY TABERNA HOW GREAT IT FEELS TO PAY OFF ALL YOUR BILLS, SELF! Sometimes, you chose not to go out or spend money on things you didn’t need or could really afford – that is the problem with credit cards, TVs, or radios, saying things like “buy this or that thing” – to make you feel better about Self because you bought those things. You don’t think about all the interest you’re building up when you use a credit card. The bank or company that sent you the card gets richer. They advertise because they want to make money by making us believe we really need their products, while the person using credit cards to buy those things keeps getting further into debt. Self, thank God you know that before Self spends money, you first ask, “Do I really need this right now, or is it something I just want?” Can you save money over time to buy it? Does Self need to spend money because something broke down? Are you buying something because you feel hurt, and buying new things just makes you feel good for a short time? And then, you get the credit card statement and find out how much you spent. Now, Self, you probably spent more than you should have. So, Self, remember to think about your spending, or you will be making payments on something not really needed. Self, I thank you for learning this lesson of not having to pay interest on those things you didn’t buy because you didn’t really need them. The freedom of being debt-free is the best feeling ever! Thank you, Self, for being debt-free! P.S. Get, ready, Self, because our next “Self talk” is going to be a great way to start the New Year! ■ ILLUSTRATION BY GIGI GALEN 8 DENVER VOICE December 2022
IN YOUR OWN WORDS THE GIFT OF GIVING, AND THE GRACE OF GRATITUDE BY BRIAN AUGUSTINE, VOICE VENDOR he couldn’t see people coming. One day, he was staring at his phone, when a man came up to him to buy a paper. The man asked John what he was doing. John said that he was just checking the time and explained his eye condition. The man then gave John a twenty-dollar bill for the paper. A few days later, the man came by and handed John a gift. It was a watch and, when you pressed the button on it, there was a voice that said the time. It’s the thought that counts., and this one counted a lot. The man’s gift was noticing a problem and finding a solution for it. My story is similar. I used to wear an Air Force Academy coat. One morning, the zipper broke, so I was exposed to freezing temperatures. A man walking past saw me and said, “You should zip your coat up.” “I can’t. It’s broken,” was all I could say. A little while later, I was getting ready to go and warm up, when the same man walked up, handed me a large bag, and said, “Happy holidays.” When he was gone, I went into a Starbucks and looked at what he gave me. In the bag was a heavy coat. As I pulled it out, my surprise was even bigger. He had given me a parka with the Denver Broncos logo. Anyone who knows me knows I’m a big Broncos fan. I had never seen the man before this encounter, and I haven’t seen him since, but he saw that I was in need and gave me the gift of filling that need. Being homeless again, one thing I’ve noticed is the lack of appreciation from the homeless who are out there now. There is no, “Excuse me, Sir, do you have a cigarette I could have?” or, “Excuse me, Miss, do you have a dollar you could spare?” I hear very few say “thank you,” to those who give them cigarettes or spare dollars. So, let me take a minute to say this to you, Beloved Ladies and Gentlemen. Thank you for your generosity. Thank you for your kindness. Thank you for your time and consideration, and most of all, thank you for listening to what I have to say. ■ BRIAN AUGUSTINE. CREDIT: GILES CLASEN I LOVE SAYING, “MERRY CHRISTMAS.” It’s the only holiday that says merry instead of happy. The holiday season is special to the homeless – even if those experiencing homelessness are too depressed and don’t like to admit it to themselves. They still reap the benefits of the giving season. We receive our winter needs of warm hats, scarves, and gloves. (By the way, if you wish to donate gloves, keep in mind that the “one-size-fits-all” variety is great for people with small hands and for children, but they don’t fit a lot of adults.) We even get some hand and toe warmers. We also receive gift cards for places where we can get hot drinks and warm food in our bellies. There is also a group of bikers that hands out one-hundred-dollar bills. I’ve seen some really special and thoughtful gifts during the season of giving over the years. I watched a man in a nice suit step up to a large angry homeless man wearing a tattered coat with a dirty rippedup blanket. Handing the homeless man a heavy coat and a thick comforter, the man in the suit smiled and said, “Merry Christmas,” and then he walked away quickly. The homeless guy just stared after him with a look of bewilderment. (I believe the other man’s real gift was bravery.) Then, there is my friend John. He was a vendor for the Denver VOICE and worked by the Clock Tower on the 16th Street Mall. But, he is legally blind and has foggy tunnel vision. Because of his eyes. he wasn’t very successful as a vendor, as ILLUSTRATION BY BEEZ December 2022 DENVER VOICE 9
DONOR LIST WE LOVE OUR DONORS! WHEN YOU SUPPORT THE DENVER VOICE, YOU ARE HELPING SUPPORT HUNDREDS OF HOMELESS AND IMPOVERISHED INDIVIDUALS WHO ARE WORKING TO REALIZE SELF-SUFFICIENCY THROUGH EARNING A DIGNIFIED INCOME. YOUR GIFT MAKES A WORLD OF DIFFERENCE FOR THESE INDIVIDUALS. HERE, WE LIST THOSE WHO HAVE GIVEN $500 AND MORE IN THE LAST YEAR. DENVERVOICE.ORG/DONATE $25,000+ The NextFifty Initiative $10,000+ Rose Community Foundation Max and Elaine Appel The Christian Foundation $5,000 - $9,999 Bank of America Charitable Foundation $1,000-$4,999 Walker Family Foundation Katherine Standiford Whole Foods Foundation Jill Haug Pivotal Energy Partners USA, Inc. Meek-Cuneo Family Fund Chris and Susan Pappas Russell Peterson Sustainable Housing and Development Foundation Sidney B and Caleb F Gates Fund Keyrenter Property Management Denver The Credit Union of Colorado Foundation Jana and Jim Cuneo Kroger Paul Manoogian Lori Holland Warren and Betty Kuehner Matthew Seashore Michael Dino Michael J. Fehn and Jan Monnier Gaspar Terrana Jim Ashe Courage and Community Foundation George Lichter Family Foundation $500-$999 John Gibson Fire on the Mountain Christopher Boulanger Maggie Holben Sheryl Parker Laura Saunders Robert E and Anne T Sneed Family Foundation Barbara and Robert Ells Carol and Louis Irwin Donald Weaver Edwina Salazar James Stegman Jennifer Stedron Jeremy Anderson Stephen Saul WalMart HONOR BOX: $1,000 • Table of 10 and Sponsor recognition at annual Rise and Thrive Breakfast (200 attendees) • Sponsorship recognition at our annual Pints Fighting Poverty event (200 attendees) • Business logo highlighted on website homepage, and in the Honor Box Sponsorship list • Logo highlighted in our annual report, along with logo in quarterly support feature of the paper ABOVE THE FOLD: $5,000 • One complimentary full page ad in the newspaper ($1,000 value) • Table of 10 and Sponsor recognition at annual Rise and Thrive Breakfast (200 attendees) • Sponsorship recognition at our annual Pints Fighting Poverty event (200 attendees) • Business logo highlighted on website homepage, and in the Above the Fold Sponsorship list • Logo highlighted in our annual report, along with logo in quarterly support feature of the paper SPONSORSHIP LEVELS THE DENVER VOICE’S ANNUAL SPONSORSHIP SUPPORT LEVELS PROVIDE BUSINESSES LIKE YOURS THE OPPORTUNITY TO INVEST IN WORK EMPOWERMENT, HOMELESS PREVENTION, THE CHALLENGING OF COMMUNITY PERCEPTIONS, AND TO BE A PART OF PROVIDING OUR COMMUNITY WITH QUALITY AWARD-WINNING JOURNALISM THAT MAKES A DIFFERENCE THROUGH OUR WRITERS AND VENDORS – AN INVALUABLE PART OF DENVER’S COMMUNITY. YOUR INVOLVEMENT WILL HELP HIGHLIGHT THE IMPORTANCE OF TAKING POSITIVE ACTION TO COMBAT HOMELESSNESS AND IMPOVERISHMENT. AS A SPONSOR, YOU HAVE A WAY TO REACH OUT TO THE COMMUNITY AND GIVE SOMETHING BACK AT THE SAME TIME. ANNUAL SPONSORSHIPS BENEFITS INCLUDE YOUR LOGO LISTED ON OUR WEBSITE HOMEPAGE, MONTHLY AD SPACE IN OUR PAPER, AND SPECIAL EVENT PERKS FOR YOU AND YOUR EMPLOYEES ALL YEAR LONG. IT’S A GOOD DEAL FOR A GOOD CAUSE, AND YOUR GIFT IS 100% TAX-DEDUCTIBLE! GALLEY: $2,500 • One complimentary half page ad in the newspaper ($600 value) • Table of 10 and Sponsor recognition at annual Rise and Thrive Breakfast (200 attendees) • Sponsorship recognition at our annual Pints Fighting Poverty event (200 attendees) • Business logo highlighted on website homepage, and in the Galley Sponsorship list • Logo highlighted in our annual report, along with logo in quarterly support feature of the paper FLY SHEET: $500 • Two complimentary tickets to our annual Pints Fighting Poverty event ($50 value) • Business logo highlighted on website homepage, and in the Fly Sheet Sponsorship list • Logo highlighted in our annual report, along with logo in quarterly support feature of the paper 10 DENVER VOICE December 2022
EVENTS THE MILE HIGH TREE Create a new holiday tradition with this free, immersive audio/visual event. WHEN: Every night in December from 5 p.m. – 10 p.m. COST: Free WHERE: Civic Center Park, 101 W. 14th Ave. INFO: denver.org/milehighholidays/tree DOWNTOWN DENVER ICE RINK Bring your friends and family to this outdoor rink, located right in the middle of downtown Denver. WHEN: Open daily through December. COST: Adult skate rentals are $11; $9 for kids 12 and under. Bring your own pair and skate for free. WHERE: Skyline Park, 1601 Arapahoe St INFO: winterindenver.com/rink APRÈS SKI HOLIDAY MARKET Inspired by a quaint, European ski village, this annual holiday market will feature a wide variety of vendors, food/drink specials, and holiday entertainment. WHEN: Dec 2 – 4, Dec 9 – 11, Dec 16 – 18; Fri 4 – 8 p.m.; Sat + Sun 11 a.m. – 5 p.m. COST: Free entry WHERE: Dairy Block Alley, 1800 Wazee St. INFO: dairyblock.com BLACK SHEEP FRIDAYS With just the right amount of sophisticated nonsense, Black Sheep Fridays provide an opportunity for visitors to experience the museum in a whole new way. This month’s events include a Beyoncé dance party, a Disney trivia pajama party, and an XXX-mas Craft Fair. WHEN: Dec 2 and 19 at 6 p.m. and December 16 at 5 p.m. or 7 p.m. COST: $5 - $20 WHERE: MCA Denver, 1485 Delgany St. INFO: mcadenver.org/events NEW YEAR’S EVE FIREWORKS What better way to start the new year than with explosions in the sky? Two shows to delight both the early birds and the late-night revelers. Look up and love the one you’re with. WHEN: Dec 31, 9 p.m. and midnight COST: Free WHERE: 16th Street Mall INFO: denver.org ACROSS 1. Gave someone a hand? 6. “Supernatural” network 11. World Service provider 14. Race of Norse gods (anagram of ARISE) 15. Xerox rival (anagram of CHOIR) 16. In the style of 17. Doesn’t bother 19. Yang’s counterpart 20. Make into law 21. Sings like Bing 23. Regular patron (anagram of I.E., AT HUB) 26. Is so minded (to) 27. Skilled speech-giver 28. Smear 29. Any “Seinfeld,” now 30. Fools 31. “Th e Lord of the Rings” fi gure 34. Food stamp abbr. 35. Summer clothing portmanteau 36. ___ Day vitamins 37. Catchall abbr. 38. “Jojo Rabbit” director Waititi 39. ___ mortis 40. Big shot 42. Type of republic 43. Modern no-no in many indoor public settings 45. Avoided court 46. Knight’s tunic (anagram of BAD ART) 47. Second-stringers 48. Andean tuber 49. Unintended consequences 54. Physicist Georg with a unit named aft er him (and its reciprocal unit is his name backwards!) 55. Immune response orchestrator 56. Occupied, as a lavatory 57. “New Rules” singer ___ Lipa 58. Gossipmonger 59. Chance for a hit DOWN 1. Spicy lentil stew 2. A foot wide? 3. Simile words 4. Party hearty 5. Capital on the Delaware 6. Small amount 7. Sword handle 8. “Foucault’s Pendulum” author Umberto 9. Admits 10. Declaration starter 11. Northeastern part of the Indian Ocean 12. Pancakes served with sour cream 13. “Mend when thou ___”: King Lear 18. Lizard’s tail? 22. Th e Buckeyes: Abbr. 23. Fool (around) 24. Don’t exist 25. US president born in Honolulu 26. Nasal dividers (whose etymology has nothing to do with a certain month, despite the resemblance) 28. Modest covering 30. “Nothing ___!” 32. Sierra ___ 33. Unit of capacitance 35. Yellowing of the skin and the whites of the eyes 36. Salve 38. Panting for a potable 39. Sweet cordial (anagram of AT A FAIR) 41. Wanted poster letters 42. Strengthen, with “up” 43. Lost a lap 44. ___ Picchu 45. Inscribed pillar (anagram of LEAST) 47. Boxing trophy 50. Trophy locale 51. Baby bear 52. Bag-checking org. 53. Collector’s goal COURTESY OF DEBORAH LASTOWKA PUZZLES COURTESY OF STREETROOTS December 2022 DENVER VOICE 11 PUZZLE COURTESY OF STREET ROOTS, DENVER VOICE’S SISTER PAPER IN PORTLAND, OR PUZZLE COURTESY OF STREET ROOTS, DENVER VOICE’S SISTER PAPER IN PORTLAND, OR
WHAT DO WE DO TO HELP? Since 2007, the VOICE has provided jobs for more than 4,600 people experiencing homelessness. For every dollar we take in, we put $3.00 directly back into the pockets of those who need it most. WITH YOUR HELP, WE CAN DO MORE. SCAN THIS CODE TO SET UP YOUR DONATION TODAY! DENVERVOICE.ORG/DONATE
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