S aving P eople ’ s L ives
ONE ANSWERED CALL AT A TIME
Virginia Beach has about 440,000 residents and supports nearly 2.8 million tourists. Answering all the emergency calls made in the city is a daunting task, but one volunteer organization has made it their mission to make sure no call goes unanswered. The Virginia Beach Rescue Squad (VBRSV) has been an instrumental part of the community, providing timely emergency medical care to Virginia Beach residents and visitors for nearly 70 years. The need for a team of volunteer emergency responders was immediately apparent to Attorney J. Peter Holland III in December of 1951. When he witnessed a car hit a local woman, he called the fire department, but their ambulance was out of commission. Next, he tried calling the Fort Story Army installation, but they were hesitant to use military resources for someone who was not military. After about an hour, however, they did send an ambulance. The hospital was three blocks away. Holland realized there should be a group of volunteers who could respond to emergencies when no one else could. The following May, he and some of his friends formed what would become VBRSV with 22 charter members and one associate. Today, they have 175
operational and administrative members, and they responded to nearly 12,000 calls in 2018. Volunteers have the same training and certifications as professional
paramedics and EMTs, and they dedicate around 48 hours a month to the organization. Most of their time is spent responding to emergency calls, but they usually set aside 12 of those hours for office or special event work. The Law Offices of Daniel J. Miller is a proud yearly sponsor of VBRSV because of the valuable work they do in Virginia Beach. They provided service to my parents multiple times over the years before they passed away. Our city is lucky to have a group of people dedicated to fulfilling such a crucial role.
This recipe from Momofuku Milk Bar chef and “Master Chef” judge Christina Tosi makes great use of those extra Halloween goodies. It’s a quick and easy way to both elevate and get rid of unwanted leftovers.
• 2 cups mini pretzels, coarsely broken
• 6 tbsp unsalted butter, melted • 12 oz mini candy bars, such as Snickers, chopped into 1/2-inch pieces
• 1/4 cup light brown sugar • 2 tbsp granulated sugar • 1/3 cup dry milk powder
1. Heat oven to 275 F. 2. In a large mixing bowl, fold together pretzels, sugars, milk powder, and butter. 3. Spread mixture on a baking sheet lined with parchment paper and bake for 20 minutes. 4. Let cool for at least 30 minutes and mix in candy bar pieces before serving.
Inspired by Food & Wine Magazine
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