PAT SPOTLIGHTS A LOCAL CHARITY LINCOLN PARK COMMUNITY SERVICES by Pat Cummings
This month, I want to bring to your attention a local charity that I believe in: Lincoln Park Community Services. Located about two blocks from our house in Chicago, LPCS has been committed to serving adults in Chicago who have been experiencing homelessness for over 30 years. My wife, Caitlin, and I were introduced to LPCS by our friend Danny Hart, who is a member of the Associate Board and has been volunteering at LPCS for years. Over the last few years, Caitlin and I have had the chance to attend several fundraisers and meal preparations at LPCS. We have seen firsthand the great work that these folks do on a day-to-day basis. At LPCS, more than 400 individuals each year receive interim housing, personalized case management, meals, access to resources, community outreach programs, and an array of social service programs. LPCS relies on more than 2,000 volunteers and the support of committed community partners. There is a volunteer on-site in some capacity 24/7, from meal volunteers and mentors to class instructors and overnight volunteers. For more information on how to be part of the LPCS volunteer community, please visit lpcsonline.org/get-involved or contact them at firstname.lastname@example.org.
FEBRUARY 2018 DATES OF CONSEQUENCE
Benet Mother Son Casino Night at Benet 7:00 PM Nora SJA basketball at St. Mary’s of Gostyn 4:30 PM Johnny Lisle Park District basketball 11:00 AM Nebraska at Illinois basketball 2:30 PM St. Johns at Marquette basketball 7:30 PM Men’s Day of Reflection at St. Joan of Arc 8:15 AM St. Joan of Arc School Annual Auction 7:00 PM Pittsburgh at Notre Dame basketball 7:00 EST
SWEET AND ZESTY DETOX SALAD Hoping to shave off those extra holiday pounds or keep up with your New Year’s resolution? Look no further than this easy winter detox salad!
Ingredients For the Salad • 3 cups chopped kale leaves • 2 cups chopped broccoli florets • 2 cups chopped red cabbage • 1 cup matchstick carrots • 1 cup chopped cilantro • 1/2 cup toasted slivered almonds • 1/3 cup sliced green onions • 1 diced avocado
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For the Dressing • 1 large carrot, roughly chopped • 1/4 cup rice wine vinegar • 2 tablespoons olive oil • 1 tablespoon finely chopped ginger • 1 tablespoon honey
• 1 tablespoon white miso • 1/2 teaspoon sesame oil • Salt and pepper, to taste
Directions 1. To make the salad, add all ingredients to a large bowl; toss to combine. 2. To make the dressing, add all ingredients to a blender or food processor. Pulse until smooth. Season to taste with salt and pepper or add extra honey for a sweeter taste. 3. Drizzle dressing over salad and serve immediately.
Recipe inspired by GimmeSomeOven.com
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