4-year-old Maribella Rodriguez

2,000 children under the age of 18 are waiting for a variety of organ transplants. More than 600 of them are younger than 6 years old. Although many of the conditions necessitating transplant can occur as early as infancy, the needs per age group vary.

Most children ages 6 to 10 are waiting for a kidney transplant.

More than two years ago, the Rodriguez family in Denver City, Texas, lost their loved one, 4-year-old Maribella Rodriguez, from anoxic brain injury after she suffered a seizure. They honored her legacy to change the lives of others through organ donation.

“I strongly believe that when it comes time to donate, you should be a hero and provide a stranger with a blessing,” said mother, Kimberly Rodriguez.

Maribella’s donation saved the life of four patients on the organ waiting list.

“To be honest, donation was a tough decision, but we knew that she no longer needed her organs, and someone else could use them, so they could be with their family a little longer,” said Maribella’s father, Francisco Rodriguez.

“There’s a critical need for pediatric organ transplants,” said Larry Easterling, M.D., LifeGift associate medical officer. “Contributions made each day can restore young lives. The critical need still exists for additional pediatric transplants.”

Thanks to the generosity of donors and their families, organ donation saves tens of thousands of lives across the U.S. each year.

To register as a life-saving organ, tissue and eye donor, visit www.donatelifetexas. org.

For the Salad:

Ingredients

• 1 plastic container of washed baby greens {about 6 cups}

• ½ lb. Bocconcini, drained, patted dry and halved {baby mozzarella balls}

• 1 lb. grape or cherry tomatoes, washed and halved

• 12 large basil leaves, chopped

• Freshly cracked black pepper, to taste

For the dressing:

• 1 clove garlic

• 2 teaspoons dijon mustard

• 2 tablespoons balsamic vinegar

• 3½ tablespoons olive oil

• Salt & pepper, to taste

Instructions

1. Place baby greens onto serving platter. Top with bocconcini, tomatoes, basil and black pepper.

2. Measure all ingredients for dressing into small blender. Blend until smooth, and drizzle over salad. Serve immediately.

I believe in my friend Ron, whose only advice for his children was: Always stop at a lemonade stand. Doesn’t matter where you’re going, who’s waiting for you, or how late you are. You pull over, get out of the car, take it all in, savor the sun on your face, the sweetness on your tongue, this little kid watching you drop a 20 in her jar.

- Excerpt from Michael Cochrane’s ‘Stage Four’