The following article is about a business owned by the SF Fusion Food Examiner, Andrea Gray:
Andrea Gray, Proprietor and Executive Chef at Mexican caterer Tres Señoritas Gourmet is please to announce a partnership with One Heart World-wide, a not-for-profit whose mission is “saving the lives of women and infants in need, one birth at a time [because] every mother deserves a baby to cradle, not a tiny body to bury”. 2% of catering proceeds will be donated to One Heart World-wide for all events catered by Tres Señoritas Gourmet. Both businesses are based in San Francisco.
“Because One Heart World-Wide does work in Mexico, and are making an immediate impact in a severely under-served community, I wanted to find a way to support their work”, says Gray. With a focus on traditional cooking techniques and recipes, some of which date back to Aztec and Mayan culture, an agency that works with one of Mexico’s indigenous tribes seemed like a perfect fit. One Heart Word-wide works with the Raramuri in the state of Chihuahua, Mexico; whom, although they represent only 3% of the population account for 38% of all maternal deaths in the country. Most Raramuri live in small settlements at least three hours away from the nearest health post and a least a day away from the nearest facility equipped to handle deliveries.
One Heart World-wide works to develop a “Network of Safety” around mothers and infants, by raising awareness, teaching good practices, and distributing essential medical supplies to put an end to easily preventable pregnancy and delivery related deaths and ensure that mothers and infants survive pregnancy, childbirth and the first months of life. One Heart’s founder, Arlene Samen, whose work with pregant mothers in remote areas was recognized by the Clinton Global Initiative is also a CNN Hero Award recipient. Samsen was also invited to give a TedTalk, “Dying to Give Birth”. Beside their work in Mexico, One Heart World-Wide works in Nepal, and has established a program in Tibet which is in its 12th year, and had been self–sufficient for the past 4 years, a testament to their ability to affect long-lasting change.
2012 is Tres Señoritas fifth year in business and it looks to be a banner year. With interest in upscale Mexican cuisine on the rise, and record bookings in 2011, Gray thought it was time to do something more with her business. Having traveled extensively through Mexico and seen first hand some of the incredible poverty, to Andrea, it seemed more like a mandate than a choice. “We are so excited to be in a position to make a difference, even if it’s small. I also like the idea of being able to bring this opportunity to our catering clients, another way for them to learn more about Mexico and her people”.