Meet our December Volunteer of the Month


Volunteer Spotlight

This month, we would like to recognize Rebecca Maniago, a volunteer who is doing a lot to help us with so many different things related to the Bottoms Up Bash Planning Committee!  We greatly appreciate all of her hard work to help raise awareness and support the Colon Cancer Prevention Project!  Learn a little bit about Rebecca below.
 dec2015 Rebecca Maniago JPEG
*How did you get involved with The Project?
I am a pharmacist at the same oncology office as Whitney Perry and she sent an email out to the whole group about the Bottoms Up Bash seeking volunteers. I lost my aunt to colon cancer at the age of 52 a couple years ago so I immediately felt a pull towards working with this group.  My aunt was never one to miss a party so I know this event would be right up her alley.  It makes me happy to be part of an organization with so many people focused on such a great cause. I believe in the importance of prevention and in early screening for colon cancer so it makes me feel good to help people who otherwise would not have access to such screening. 

*Why Louisville?

I moved to Louisville from Lexington in my final year of pharmacy school at UK.  My now husband lived here and it seemed like a natural move for me to make in my life at that time.  I've lived here almost 7 years and could not be happier with where I am.  I have a 3 year old son, a 9 month old daughter and an amazing husband to come home to each night.  I love working in oncology and helping people with cancer.  

*Favorite restaurant in Louisville?

It's hard to choose a favorite, as Louisville has such an amazing culinary scene and my husband and I enjoy eating good food and drinking good wine.  I would say my two favorite fine dining restaurants are 610 Magnolia and Le Relais.  When we go out to eat with our kids it's definitely El Nopal.  Mexican restaurants are noisy and fast, which make them perfect for kids.

*What is one interesting fact about you that most people don’t know?

Before I went to pharmacy school I took a year off of college and lived in Tokyo and Miami as a model.  It was an experience I will never regret and living abroad at such a young age taught me so much about myself and ultimately led me to the path I am on now.  

*What is your motto you live by?

Family is everything.  

*What is some advice you were given long ago and still live by?

Work hard for what you want in life.  

*What is your guilty pleasure? (Yes, we mean the one you are slightly embarrassed to admit.)

See above.  Good food and good wine.  I also love to play craps at the casino.  

*If you could go anywhere in the world right now, where would you go and why?
I would love to go to Italy.  My husband has family there and I want to meet them.  Plus, I hear the food and wine are fantastic.  :)

***Thank you, Rebecca!***


My momma's famous holiday pumpkin bread

Around here, the holidays remind us of our loved ones who we lost to colon cancer. Below, Community Outreach and Survivor Support Manager Lindy Reinhardt shares her momma's famous pumpkin bread recipe.
What is a Thanksgiving tradition or recipe that means a lot to you?
Lindy and her momma
"My mother, Gaye Susan Reinhardt, was always a wonderful cook!  Each night, my family was blessed to enjoy one of a diversity of gourmet meals prepared in our home by Mom.  Even the simplest recipes always tasted better when they were made by Momma.  I have always enjoyed baking and cooking, but I enjoyed it most when I was in the kitchen with my mother.
There are hundreds of recipes that we enjoyed over the years.  But, pumpkin bread has always been one of the favorite recipes of my family.  Ever since I can remember, I loved to help my Momma bake this treat to share with family and friends.  In fact, after years of the tradition, pumpkin bread became famous and people looked forward to enjoying it!  On many nights, Momma and I used to stay up way past anyone else--busy baking the treasured bread.  We would get so involved in our conversations that we would often forget how many cups of flour we had added--the recipe calls for 3 1/3 cups and you have to add it a cup at a time.  Over the years, we learned to expect this, so we adopted a "tally system".  As we added each cup, I would mark a tally mark on a post-it note to ensure we made each batch just as we were supposed to.  After all, we had dozens of loaves to make and could not spare a single batch during our baking marathons. 
We mostly baked this cherished bread around Thanksgiving and gave it to our friends and family.  Each loaf was carefully wrapped in plastic wrap and decorated with festive ribbon and stickers, and then delivered to our family and friends as a token of our many thanks for them being special people in our lives.  I fondly remember the baking, preparing, and delivering of all the pumpkin bread each year.  I still love the bread, but it just never seems to taste as good as when it was baked by Momma or along with her in the kitchen. 
Mom taught me many things in life.  I am thankful for them all.  But, I am especially thankful for the memories together baking pumpkin bread.  I believe we will one day bake Momma's famous pumpkin bread together in Heaven.  I cannot wait to be reunited with my favorite cook of all time, and the most important woman that will ever be in my life.
I invite you to try baking this amazing pumpkin bread.  Just keep in mind you may need to implement the "tally system" if you are making it with loved ones. :)

Gaye’s Famous Pumpkin Bread Recipe




1 Cup salad oil


4 eggs (beaten)


2/3 cup water


2 cups pumpkin


Then add the following ingredients:


2 tsp. soda


1 1/2 tsp. salt


3 tsp cinnamon


1 1/2 tsp. ginger


3 cups sugar


Then blend in 3 1/3 cups flour,


1 cup at a time


Lightly grease 3 loaf pans

Bake at 350° for 1 hour

You are here Blog