On Sun., August 11, over 200 runners, walkers, volunteers, colorectal cancer survivors, and caregivers will join together in the fight against the nation’s No. 2 cancer killer: colon cancer. Get Your Rear in Gear® − Colchester is a family-friendly 5K Run/Walk planned to raise awareness and encourage screening for this largely preventable cancer.
Celebrate survivors, support caregivers, and remember those who left us too soon. Stroll the Blue Mile and see tributes to those lost and messages honoring survivors of colon and rectal cancer.
"I recently witnessed the difficult journey of a friend of mine during his treatment and recovery from colorectal cancer. The life changing impact of this diagnosis and the stress it caused on him and his loved ones was painful to see,” says Sarah Lemnah, Executive Director for Cancer Patient Support Foundation and local event director for Get Your Rear in Gear – Colchester. “I am honored to be a part of this event both on a professional and personal level. The Cancer Patient Support Foundation works with local colon cancer patients and their families as they struggle through diagnosis, treatment, and recovery. I want to encourage all Vermonters to understand the importance of screening for colon cancer. This is a disease that when caught early is so treatable. Please, do not be one of those people who got diagnosed too late."
This race is planned by local volunteers with help from the Colon Cancer Coalition, a national organization that hosts over 40 events across the country to educate and raise funds for colon cancer screening and prevention. Money raised through Get Your Rear in Gear – Colchester will be granted by the Colon Cancer Coalition to build and fund programs in the Green Mountain State aimed at increasing colon cancer screening and early detection of the disease. Funds raised in past years provide patient services including financial and emotional support to colorectal cancer patients through a grant to the Cancer Patient Support Foundation.
Just the facts about colon cancer:
Sun., Aug 11, celebrates the 12th Get Your Rear in Gear event in Colchester. The 5K run/walk starts at 10:00 a.m. Registration information is available online at ColonCancerCoalition.org/Colchester. Information about volunteering, fundraising, sponsoring the event or forming a team is also available on the website. Colorectal cancer screening information as well as a list of symptoms and other information about the disease can also be found on the website.
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About the Colon Cancer Coalition
The Colon Cancer Coalition is a non-profit organization based in Minneapolis, Minn. dedicated to encouraging screening and raising awareness of colon cancer. The organization’s signature Get Your Rear in Gear® and Tour de Tush® event series are volunteer-driven in communities throughout the United States. In 2017 the Colon Cancer Coalition granted over $1 million dollars to local communities that will build and sustain programs promoting early prevention, screening, and patient support services for this disease. By making the words colon, colorectal and colonoscopy a part of the everyday language, we believe we can overcome the fear and decrease deaths from this largely preventable cancer. For more information visit ColonCancerCoalition.org.
Chef Shawn Calley, the Executive Chef of the Burlington Country Club, was named the Culinary Cup Champion for his smoked chicken stuffed with apples, goat cheese, and sage. This is the third win for Chef Calley. Chef Evan Leavy of the Jericho Cafe & Tavern won the People's Choice Award for his house smoked brisket with blackstrap molasses, apple relish, and cornbread crumble. Other chefs competing this year included: Chef Christian Kruse, Vergennes Laundry by CK; Chef Donnell Collins, Leunig's Bistro & Café; and Chef David Hoene, Pauline's Café.
For Calley, the mission is what is important. "I feel so fortunate to live in a community that supports and takes special care of people in need. I am honored and humbled to have been able to be involved with The Cancer Support Foundation for the past several years and love seeing many friendly faces year after year when I hand them a dish. More importantly, I feel privileged to be able to do my part, however small, in helping to make a difference with a foundation that has such a great impact to the folks that really need it."
This year the Culinary Classic Cup judging panel included celebrity chef Kevin Des Chenes of the Food Network's "Beat Bobby Flay" and " The Great Food Truck Challenge". Chef Des Chenes explained why Chef Calley was named the Culinary Cup Champion, "though all 5 dishes were great, Chef Shawn's dish hit all the points we were looking for: texture, taste and an overall composition of the dish. It was also very important that we picked up on all flavors and components in each chef's description of their dishes and Chef Shawn delivered."
More than $100,000 was raised to support local cancer patients and their families. Proceeds from the event benefited the Cancer Patient Support Foundation (CPSF). Last year CPSF's Emergency Fund distributed over $223,000 to 649 local cancer patients throughout Vermont and Northern New York. To find out more about CPSF and how you can help go toCPSFVT.ORG. The Culinary Classic was presented by NorthCountry Federal Credit Union.
The Cancer Patient Support Foundation (CPSF) is an independent nonprofit organization which supports cancer patients and their families, in Vermont and Northern New York in a time of extraordinary need, by providing financial assistance, underwriting counseling services, and acting as a resource during diagnosis, treatment, and recovery.
The Victoria Buffum Endowment Committee at the University of Vermont Cancer Center has awarded the Cancer Patient Support Foundation's (CPSF) Emergency Fund $47,000. This fund provides emergency financial assistance for local cancer patients and their families.
Many of CPSF's patients report that they are more "scared about the money than the cancer." CPSF hopes to minimize that fear by providing financial support to cancer families in crisis. The Emergency Fund provides assistance to families to remove financial barriers to cancer treatment and help them meet their most basic needs. Today the CPSF Emergency Fund supports nearly 650 families each year. Since its inception this fund has awarded more than $2 million to families in Vermont and Northern New York. Cancer patients too often need to make difficult choices between paying for much needed prescriptions, or transportation to treatment instead of meeting their families’ basic needs including food, heat, and childcare. Requests to the Emergency Fund have risen dramatically. In 2016, $190,000 was awarded to 509 patients; last year, $223,000 was awarded to 649 patients.
CPSF would not be able to provide this level of support without our community partners like the Victoria Buffum Endowment. Since 2013 this fund has awarded CPSF’s Emergency Fund more than $150,000 to support local cancer patients and their families receiving treatment at the University of Vermont Medical Center. Buffum lost her battle with cancer in 2002 at the age of 58. According to the UVM Medical Center website, "She wanted to ease the burden of individuals (and their families) trying to understand their illness and move through the challenges of treatment. She funded this endowment through her generous personal philanthropy in support of her goal.” "
The Victoria Buffum Endowment has enabled CPSF to meet the needs of hundreds of local cancer patents," said Sarah Lemnah, CPSF Executive Director. "Victoria Buffum's legacy lives on in the patients we are able to serve due to her generosity and desire to lessen the burden on individuals and their families."
Click here for more information on CPSF’s Emergency Fund.
Chef Shawn Calley, the Executive Chef of the Burlington Country Club, was awarded the Culinary Cup and the People's Choice Award at the 3rd Annual Culinary Classic to benefit the Cancer Patient Support Foundation (CPSF). Calley is the first chef to win both awards and was the Culinary Cup Champion in 2015. This year he competed against: Chef Christian Kruse, Vergennes Laundry by CJ, Chef Donnell Collins, Leunig's Bistro & Café, Chef Adam Raftery, Waterworks Food + Drink, and Chef David Hoene, Pauline's Café.
For Calley the mission is what is important "I am humbled to be part of an event that makes such a difference to those in need, at a time when they need support the most."
The panel of judges felt Calley deserved to take home the Culinary Cup, as Judge Chef Curtiss Hemm explained, "In the end Chef Calley's use of texture, local ingredients, spices and cooking method all added to our unanimous decision."
Over $95,000 was raised to support cancer patients and their families in Vermont and Northern New York.
The Cancer Patient Support Foundation is pleased to announce a silent auction donation of FOUR house tickets for KinkyBoots on Broadway, which includes an interview with Ron Fierstein, co-producer, and brother of actor Harvey Fierstein who wrote the show. Ticket value is $1000
KinkyBoots has been nominated for 13 Tony Awards and won 6, including Best Musical. The show is described as uplifting, funny, moving, and joyful.
Don't miss this priceless auction item, click here to get your Culinary Classic tickets.
Cancer Patient Support Foundation is proud to announce the following donation from VBT Bicycling and Walking Vacations for the 3rd Annual Culinary Classic silent auction on November 11, 2017:
Provence Bike Tour for 1: The Alpilles
Aix-en-Provence • St. Remy-de-Provence • Les Alpilles • Pont du Gard • Avignon
Admire stunning views from the hilltop town of Les Baux of Arles, the Camargue and the Alpilles
Visit scenes that inspired Van Gogh with a local historian
Discover the culinary secrets of a pastry chef in her home
Explore 11th-century Abbaye St. Michel de Frigolet
Marvel at the soaring Alpilles as you roll through a pristine countryside
Stroll the ancient Pont du Gard, a UNESCO World Heritage Site
Visit a château farm for a picnic lunch and a wine tasting
Tour Avignon, the “City of the Popes,” with a local guide
8 nights in 3- and 4-star French hotels; including 1 night each in Paris and Aix-en-Provence
13 meals — 8 breakfasts, 1 lunch, 4 dinners
All overseas transfers
Free use of custom VBT bicycle and helmet (NEW E-bikes available)
Ride with GPS downloadable route notes
Full can support
Service of two bilingual VBT trip leaders
Daily route directions and maps
Sightseeing and cultural activities
For more information click here.