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The Recipe of the Week
Gainsboro Family YMCA holds grand re-opening
from The Happy Chef by Leigh Sackett
White Bean Chili As I write this column it is rainy and chilly. I am achy and have a really bad cold. (I sure wish someone would make me some White Bean Chili!) I often think of my mom at these times. She is not around to baby me anymore but if she were she would come by or call me all day to see how I was doing. But she did that regardless if I was sick or not. It makes me smile to think of this memory. My family has always laughed about my mom’s love for the telephone. I guess it was not the phone she loved as much as the people on the other end. Whenever someone was sick, grieving, sad, or hurt she was always there either in person or on the phone with just the right words. I believe this kind of nurturing love is one of the greatest gifts God places within us. When my mother passed away I was given so many comforting hugs, words and foods from so many friends. Food is such a great way to show people you care and this chili is certainly comforting on rainy days, cold fall days, sick days or even those sad days that are part of life. You really don’t have to bring me chili (I will be ok in a day or so!) but taking some to someone you love or maybe a friend who just needs a lift might be a good idea! Ingredients 8 skinned and boned chicken breast halves 2 medium onions, chopped 2 garlic cloves, minced 1 tablespoon vegetable oil 2 (14 1/2-ounce) cans chicken broth 4 (15-ounce) cans Cannellini or Great Northern beans, rinsed and drained 1 (15-ounce) can Cannellini beans or Great Northern beans, drained and mashed 2 (4.5-ounce) cans chopped green chiles 1 teaspoon salt 3/4 teaspoon dried oregano 1 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon ground black pepper 1/8 teaspoon ground cloves 1/8 teaspoon ground red pepper Toppings: sour cream, chopped fresh cilantro Directions -Cut chicken into bite-size pieces. -SautÊ chicken, onion, and garlic in hot oil in a Dutch oven over medium-high heat 10 minutes or until chicken is done. -Stir in broth and next 10
ingredients; bring to a boil. -Cover, reduce heat, and simmer 30 minutes. -Serve with desired toppings. -Makes 10 cups
The newly-named Gainsboro Family YMCA recognized its past and celebrated its future in a special Grand ReOpening ceremony held Friday morning, September 12, at the YMCA's facility at the corner of Orange Avenue and Gainsboro Avenue. Formerly called the Family Center YMCA, the Gainsboro Y has just completed a $500,000 overhaul and upgrade, which includes new locker rooms for men and women, as well as a significantly renovated and equipped wellness and fitness center, new group exercise space, and a community meeting room. "We are here to recognize the work done in the past to get us to where we are today," said Michael Smith, Branch Director of the Gainsboro Family YMCA, "and to celebrate the vision of where we are going to be in the future." Over 60 persons from throughout the community attended the event, which included the traditional ribbon-cutting ceremony. Several government, community, and YMCA leaders spoke, including Roanoke City Vice-Mayor Sherman Lea, himself a member of the Gainsboro Family YMCA. In his remarks, Lea noted that the Gainsboro Y was open to all people throughout the region, and that it was an example of a successful publicprivate partnership with the City
9/19/08 |The Roanoke Star-Sentinel |Page 11
Roanoke teacher named Virginia 2009 Regional Teacher of the Year Photo by Pam Rickard
Attending the Gainsboro Family YMCA opening ceremonies were (l to r) Leslie Dunnaville of High Street Baptist Church,YMCA corporate board president David Willis, YMCA board member Rand Garrett and Pastor David Chapman of High Street Baptist Church. to better serve the community. The Gainsboro Family YMCA, which is part of the YMCA of Roanoke Valley association, was founded in 1928 as the Hunton YMCA. It moved into its present location---a former YWCA site---in 1952. Today the Gainsboro Family YMCA offers a wide range of wellness and health activities, including a full line of cardio and strength equipment, personal trainers, and many group exercise classes, as well as numerous youth and family programs and sports activities for children. For more information, contact the Gainsboro Family YMCA at 344-9622 By Pam Rickard pam@theroanokestar.com
Ms. Stephanie Doyle of Breckinridge Middle School is one of eight Virginia Regional Teachers of the Year. Every year, the Department of Education selects eight talented and effective educators to represent their peers as Virginia Regional Teachers of the Year. One teacher is selected from each of the department’s eight administrative regions after first being recognized by their schools and school divisions. One of the eight regional winners is subsequently honored as the Virginia Teacher of the Year and represents the commonwealth in the National Teacher of the Year selection process. The announcement of the Virginia Teacher of the Year will be made on October 24, 2008, at a banquet held in Richmond. Doyle was named Roanoke City Public School’s Teacher of the Year in May. She has taught in the city schools for eight years and most recently has taught history at Breckinridge Middle School. She received her Associates Degree in Education from
Virginia State Assistant Superintendent Patty Pitts presents Stephanie Doyle with an award naming her one of eight Virginia Regional Teachers of the Year.Â
the Virginia Western Community College and her Bachelors Degree in Psychology with a minor in Education from Roanoke College. Additionally, Doyle was recognized as a top finalist for the McGlothlin Awards. She is also very active in the education industry and has attended and presented at multiple seminars. Principal Tracey Anderson says, “Mrs. Doyle is a vital asset to Breckinridge Middle School. She uses a multimodal approach to teaching and delivers effective instruction engaging all learners. She is a leader in our building and is committed to increasing student achievement.�
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