In case you’re wondering why there’s been so much pink everywhere of late (even on your favorite NFL team), October is Breast Cancer Awareness Month. To commemorate the month and celebrate those who have survived, two luncheons were held Oct. 5.
Perfectly Pink luncheon
“Perfectly Pink, A Luncheon for Life” was the theme for the Susan G. Komen Baton Rouge luncheon at L’Auberge Casino & Hotel. Sigma Chi fraternity members presented breast cancer survivors a pink rose and escorted them to their tables. Featured speaker for the luncheon was Suzie Humphreys, a breast cancer survivor, inspirational humorist and host of the “Texas Daily Show.”
Proceeds from the event, which included a silent auction, will be used to provide breast cancer education, screening and treatment in the Greater Baton Rouge area as well as to fund research by the Komen Foundation. The local affiliate has invested almost $330,000 for 2013-2014.
Members of the luncheon committee included Kara Coe, Julie Castro, Catherine Flotte, Michelle Irvin, Ellen McCullough, Fatime Mehr, Wendy Reeves, Jodi Ruiz and Quintsha Syas. Also assisting were volunteers from the Junior League of Baton Rouge.
Living with cancer
“Surviving & Thriving: Women Living with Cancer” was the theme for Woman’s Hospital’s luncheon at the Renaissance Hotel commemorating Breast Cancer Month.
Featured speaker was DeeDee Jonrowe, an 11-year breast cancer survivor who gained national fame when she participated in the Iditarod dog race four weeks after completing chemotherapy. She not only talked about her personal battle, but also about how she cared for her mother, Peggy Stout, as she battled breast cancer.
“It’s harder to be a caregiver than the patient,” said Jonrowe, who has dedicated herself to making cancer care available to her fellow Alaskans. “I know, I’ve been both.”
Peggy was in the audience as were friend and fellow Iditarod racer Jack Holden and wife Pat. The Holdens brought DeeDee Cajun food once a week during treatment.
Other special guests included Rebecca Kirch, national director for quality of life and survivorship with the American Cancer Society, and cookbook author Holly Clegg, whose recipes were used for the luncheon.
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