GIVING VETERANS A CHANCE TAMPA-BASED PROJECT TRANSITION USA HELPS VETERANS FIND CAREERS
Every November, our country is asked to honor and remember the service men and women who have given so much of their lives to our country by serving in the military. Veterans Day is a time for appreciating the freedoms we enjoy in this country while also thanking those who fight for those very freedoms.
INGREDIENTS
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1 lb Mexican chorizo 1 white onion, chopped 1 carrot, chopped 1 celery rib, chopped 3 garlic cloves, chopped
2 cups premade cornbread, crumbled
For Nancy Laine, the meaning strikes close to home.
1/4 cup cilantro, chopped 1/2 cup chicken stock
Laine is the daughter of an Army chaplain, and growing up as an Army brat, Laine often felt a kindred connection with soldiers. In fact, when she was still a little girl living with her family on an Army base in Germany, she would invite soldiers over for dinner. Today, Laine uses her expertise as an experienced LinkedIn training professional, as well as her experience living in the military, to help troops transition into civilian life after completing their service. She does this through her nonprofit, Project Transition USA. As a 501(c)3 group, Project Transition USA offers free networking and LinkedIn workshops for military members preparing to transition into the civilian world. The project began on MacDill Air Force Base in 2012, and it was the first ever such training in the history of the military. Since then, Project Transition USA has helped more than 5,000 troops. According to experts, the work Laine and Project Transition USA are doing can make a real difference in the lives of veterans. Military.com explains that many veterans can find jobs, but translating their skills acquired in the military into an everyday workforce can be difficult, and stereotypes may prevent some employers from hiring a veteran. By partnering with veterans before they leave the base, Laine and her team hope to equip these troops with the skills they need to sell their value to employers.
1 tbsp unsalted butter, for greasing
Cilantro, for garnish
Cotija cheese, for garnish
DIRECTIONS
1. Preheat your oven to 350 F. 2. In a large skillet over medium heat, cook the chorizo for 5 minutes. Add the onion, carrot, celery, and garlic. Cook for 10 additional minutes. Stir in the cornbread and cilantro. 3. While stirring, slowly add the chicken stock. Stir until absorbed. 4. Butter a small casserole dish, then add the stuffing in an even layer. Bake for 20 minutes, garnish as desired, and serve!
Inspired by FoodNetwork.com
For Laine, this work is the culmination of a childhood spent in the military and a passion she didn’t know she had until she began.
“After working with the military, frankly, I didn’t want to work for anyone else anymore,” Laine told “American Heroes Network” podcast host Pete Blum. “I just totally felt at home. It was almost a spiritual calling.”
You can learn more about Project Transition USA at ProjectTransitionUSA.com.
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