6 YOUNG FRIENDS RESCUE STRANDED BEACHGOERS THE RISING TIDE OF COURAGE
On Nov. 18, 2023, a group of six friends, aged between 12 and 15, found themselves in a harrowing situation on Kiama Beach in New South Wales, Australia. While boogie boarding, they saw a sudden emergency unfolding just 20 minutes after all lifeguards at the beach completed their shift for the day.
their actions as necessary, stating, “We just had to do what we could.” During the rescue, George encountered an 8- or 9-year- old named Matt, who was submerged underwater. “By the time I got to him, he was completely underwater, just his hand above the surface
of the water, so I was pretty worried,” said George. They saved all six individuals, showcasing their incredible courage and skill in the face of danger. This incident showcased the critical role played by these young lifesavers, highlighting their dedication and quick thinking. The group’s ability to act promptly and effectively, even without professional lifeguards, underscored the importance of their training. Their heroic efforts on that November day not only averted a potential tragedy but also emphasized the invaluable contribution of young individuals in ensuring the safety of beachgoers. Great work, boys!
A rip current had swept six individuals, a mom with her three children and two young women, hundreds of feet out to sea. With no other help in sight, Max Laird, Braith Davidson, George Griffin, Harrison Smee, Alex Norris, and Zach Marsden, who were members of the Kiama Surf Life Saving Club and all under the age of 16, became the sole hope for a rescue. The group, led by 15-year-old Harrison, used their boogie boards to navigate the violent waters and bring everyone back to dry land. Despite the shocking nature of the event, George described
SUDOKU
MUNCHIES WITH MOLLY
CHIPOTLE-INSPIRED CHICKEN BURRITO BOWL
Inspired by EasyChickenRecipes.com
INGREDIENTS •
2 boneless chicken breasts
• • •
1 avocado, cubed 1/4 cup sour cream
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2 tbsp olive oil 1 tsp paprika
1/4 cup shredded cheese
1 tsp cumin
For Salsa •
1/2 tsp chili pepper
1/2 tsp salt
1 tbsp chopped cilantro 1/2 tomato, chopped 1/2 onion, chopped 2 tbsp white vinegar
1/2 tsp pepper
• • • • •
1 cup white or brown rice, cooked 2 cups shredded romaine lettuce
1 cup canned corn
4 tbsp lime juice
1 cup canned black beans
Salt, to taste
DIRECTIONS 1. Cut chicken into bite-size pieces. In a medium-size bowl, add chicken, olive oil, paprika, cumin, chili pepper, salt, and pepper. Mix until chicken is evenly coated. 2. In a skillet over medium heat, cook chicken for 7 minutes or until cooked through. Set aside on a plate. 3. In a large bowl, layer the rice, lettuce, corn, beans, and cooked chicken. 4. In a separate bowl, mix together salsa ingredients, then pour over the chicken mixture. 5. Top with avocado, sour cream, and cheddar cheese. Enjoy!
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