New Exhibits at The Gathering Place Art Galleries

April 15th, 2014

The Gathering Place announces two new exhibits at our west and east-side galleries, each featuring works by our participants.

The work of Adrianne Pitts graces our halls on the east side.  Pitts sites art therapy at The Gathering Place as renewing her passion for creating original work.  The power of her work is obvious as viewers become entranced with her deep colors and dynamic lines.

On the west side, we feature pieces that were previously on display as part of Progressive’s Art of Giving campaign.  Look for photographs, sculptures and paintings by our participants, some of which evoke stillness and peace and some that represent the turmoil that can accompany the cancer journey.

We are proud to display pieces that have provided those touched by cancer with such powerful means of expression and contemplation.  We invite you to visit our galleries to see the works of art!

Visit Our Art Galleries page to learn more about our exhibits.

Celebrating our Caring Community Winter 2014

April 7th, 2014

The Gathering Place is proud to be a part of a

generous and giving community in Northeast Ohio.

We are honored to receive donations and

funds that support our free programs

and services for those touched by cancer.

Winter’s deep snow and biting wind couldn’t keep our community from celebrating to support The Gathering Place!  Fundraisers this quarter included it all from beard-growing contests to dress down days.  We received donations from schools, churches and businesses large and small.  The creativity and kindness of our community members continues to warm our hearts as we welcome spring and express gratitude to our caring community!

Learn more about the individuals and businesses who supported us last quarter!

TGP Check.2.14.Brandmuscle Resized

Andrea Sonnie, program staff at The Gathering Place, with the check from Brandmuscle’s Novembeard fundraiser. Men at Brandmsucle grew beards in a contest to raise the most funds for The Gathering Place.

Employees at the Westlake Porter Public Library supported The Gathering Place with funds raised in March 2014.

Employees at the Westlake Porter Public Library supported The Gathering Place with funds raised in March 2014.


Healthy Minute – G is for Greens

March 4th, 2014

Get your Greens on with this week’s Healthy Minute. Learn about the cholesterol lowering and cancer fighting benefits of Collards. Brought to you by our registered dietitian Beth Roth.


Citrus Collards with Raisins Redux


  • 2 large bunches collard greens, ribs removed, cut into a chiffonade, rinsed and drained
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2/3 cup raisins
  • 1/3 cup freshly squeezed orange juice


In a large pot over high heat, bring 3 quarts of water to a boil and add 1 tablespoon salt. Add the collards and cook, uncovered, for 8 to 10 minutes, until softened. Meanwhile, prepare a large bowl of ice water to cool the collards.

Remove the collards from the heat, drain, and plunge them into the bowl of cold water to stop cooking and set the color of the greens. Drain by gently pressing the greens against a colander.

In a medium-size sauté pan, combine the olive oil and the garlic and raise the heat to medium. Sauté for 1 minute. Add the collards, raisins, and 1/2 teaspoon salt. Sauté for 3 minutes, stirring frequently.

Add orange juice and cook for an additional 15 seconds. Do not overcook (collards should be bright green). Season with additional salt to taste if needed and serve immediately. (This also makes a tasty filling for quesadillas.)


Chiffonade: The chiffonade cut is used to produce very fine threads of leafy fresh herbs as well as greens and other leafy vegetables. First, remove any tough stems that would prevent the leaf from being rolled tightly (reserve them for stocks or salads). Next, stack several leaves, roll them widthwise into a tight cylinder, and slice crosswise.


American Institute of Cancer Research

Healthy Minute – E is for Eggplant

February 25th, 2014

Ahhhh, the big beautiful purple eggplant. Once you realize how good it tastes and how good it is for you, you’ll run right out and make the recipe that our registered dietitian talks about in this week’s ‘Healthy Minute’. The recipe is a family favorite of Toni Lecorchick, a participant at The Gathering Place.




(From The Romanian Way of Cooking)

1 lg or 2 med. eggplants roasted, peeled & cut into large cubes

2 lg. green peppers roasted, peeled, seeded & cut into large cubes (about 1 inch square)

2 lg. red peppers same as green peppers

2-3 med onions coarsely chopped

2 med.- lg. carrots sliced thin

1/4 cup olive oil

1-2 T.. cooking oil

tomato sauce

1 bay leaf

2 peppercorns or pepper to taste

3/4-1 tsp oregano

1/2 tsp. basil

1 garlic clove minced

Salt to taste (optional)

Roast eggplants & peppers at 400 degrees until skins are can be peeled. Chop into large 1inch squares.  While peppers & eggplants are roasting, saute onions & carrots in cooking oil until onions are soft & golden but not brown. Add all remaining ingredients including eggplant & peppers.  Add enough tomato sauce to cover all ingredients, pour olive oil over top & cook on low for 30-45 mins.  

Let cool to room temperature.


The Gail Bash Memorial Symposium: Understanding BRCA 1 & 2

February 20th, 2014

Thank you for your interest in our upcoming Understanding BRCA 1 & 2 program for women affected by the breast and/or ovarian cancer gene and those who support them. This day-long symposium is in collaboration with Cleveland Clinic and University Hospitals. Please click here for more details and to register.


Healthy Minute – D is for Dill

February 18th, 2014

Dill isn’t just a pretty herb. It’s filled with great nutrients and when added to dips can make even the healthiest dish taste sinfully delicious.

Tzatziki sauce

2 cups plain Greek Yogurt (lowfat)

1 cup diced seedless cucumber

2T fresh lemon juice

2 garlic cloves, minced

2T fresh dill, finely chopped

Salt and pepper to taste

In a medium bowl combine greek yogurt, cucmber, lemon juice, garlic and dill. Season to taste with salt and pepper.

*Note-Serve with vegetables, pita bread, crackers, falafel, meat/fish, souvlaki, or gyros. Will keep in the refrigerator 2-3 days. Stir before serving.

Print this Recipe

If you like this Tzatziki Sauce, you might also like:

Swiss Chard Tzatziki from Simply Recipes
Tzatziki Chicken Salad from Poor Girl Eats Well
Cucumber & Yogurt Salad with Feta & Dill from Kalyn’s Kitchen


Additional Information

Healthy Minute – C is for Cranberries

February 5th, 2014

Cranberries aren’t just for the winter holidays. Packed full of antioxidants, cranberries are an important cancer fighting food. Learn more from our registered dietitian Beth Roth in another installment of  The Gathering Place’s ‘Healthy Minute’.

Cranberry Sweet Potato Bread

·        Canola oil spray

·        2 large eggs

·        3/4 cup light brown sugar, firmly packed

·        1/3 cup canola oil

·        1 cup mashed sweet potatoes, fresh baked or canned without syrup

·        1 tsp. vanilla extract

·        1/2 tsp. orange extract

·        1 cup all-purpose flour

·        1/2 cup whole-wheat flour

·        1/2 tsp. cinnamon

·        1/2 tsp. nutmeg

·        1/2 tsp. allspice or mace (optional)

·        1/4 tsp. salt

·        1 tsp. baking soda

·        1 cup chopped dried unsweetened cranberries

Preheat oven to 350 degrees. Lightly coat a standard loaf pan (8×4 or 9×5-inch) with canola spray and set aside.

In a medium bowl, whisk eggs, sugar, oil, sweet potatoes and extracts until well combined.

In a large bowl, sift together flour, spices, salt and baking soda. Make a well in the center of the dry mixture and add the wet sweet potato mixture. Mix until just moistened; do not over-mix or beat batter until smooth. Gently stir in cranberries.

Bake 50 to 60 minutes, or until tester comes out clean. Remove bread from oven and allow to cool 10 minutes on rack. Remove from pan and set back on rack to completely cool. Seal bread tightly in plastic wrap, then foil. Tightly wrapped in both, it can be refrigerated up to one week or frozen up to one month.

Makes 16 servings.

Per serving: 160 calories, 5 g total fat (<1 g saturated fat), 26 g carbohydrate, 2 g protein, 1 g dietary fiber, 130 mg sodium.

Source: American Institute for Cancer Research

Additional information

Healthy Minute – B for Brussels Sprouts

January 29th, 2014

Welcome to another segment of The Gathering Place’s Healthy Minute with our registered dietitian Beth Roth. This week – B for Brussels Sprouts.


Brussels Sprouts with Pecans
and Dried Cranberries

1 bag (16 oz.) frozen, petit baby Brussels sprouts
1 Tbsp. extra virgin olive oil
2 tsp. balsamic vinegar
2 Tbsp. finely chopped, lightly toasted pecans
1/4 cup dried cranberries
Salt and freshly ground black pepper, to taste

Cook Brussels sprouts according to package directions. Meanwhile, in small bowl, stir together oil, vinegar, pecans and cranberries. Transfer cooked sprouts to serving dish. Gently toss with dressing. Season with salt and pepper and serve immediately.

Makes 4 servings.

Per serving: 102 calories, 6 g total fat (>1 g saturated fat), 11 g carbohydrates,
2 g protein, 2 g dietary fiber, 13 mg sodium.

SOURCE: American Institute for Cancer Research

Additional information on Brussels sprouts

Celebrating our Caring Community

January 29th, 2014

The Gathering Place is proud to be a part of a

generous and giving community in Northeast Ohio.

We are honored to receive donations and

funds that support our free programs

and services for those touched by cancer.


We had much to be thankful for this past October, November and December.  Compassion from Fashion at Beachwood Place Mall and the Progressive Art of Giving Show brought crowds together to support our free programs and services.  Students joined forces to raise funds and brought awareness to our mission.  Friends and families fostered good will for our participants with gift gathering parties.  Large and small, community based fundraisers  are key to keeping our programs and services free of charge and spreading the word about The Gathering Place in Northeast Ohio.

Learn more about the businesses and individuals who supported us by clicking here.


Healthy Minute – A is for Apples

January 22nd, 2014

Last week we launched our ‘Healthy Minute’ with information on important ingredients and tools to keep on hand in your kitchen so that you’re always prepared to make healthy meals. If you missed this segment click here for the video and blog post.

This week our ‘Healthy Minute’ with our registered dietitian Beth Roth starts us on the journey of healthy cooking and eating from A-Z.

A is for Apples. Check out the healthy minute video below to learn about an ‘apple a day’ and after the video scroll down for the delicious apple frittata recipe from the American Institute of Cancer Research.

Apple Frittata

The American Institute of Cancer Research – “Foods that Fight Cancer”

4 eggs
4 egg whites
Canola oil spray
2 Granny Smith apples, cored, peeled and diced
Salt and freshly ground black pepper, to taste
2 Tbsp. fresh thyme leaves

In a medium bowl, whisk together eggs and egg whites. Set aside.

Coat a large nonstick skillet with canola oil spray and place over medium-high heat. Add apples and sauté until tender, about 5 minutes. Pour eggs over sautéed apples. Season with salt, pepper and thyme.

Cover and cook on low heat until eggs are set, about 3-5 minutes. Loosen frittata from the pan and gently slide onto a serving plate.  Slice into quarters and serve.

Makes 4 servings.

Per serving: 120 calories, 5 g total fat (1.5 g saturated fat), 8 g carbohydrates, 10 g protein, 1 g dietary fiber, 270 mg sodium.