Iused to work in the nonprofit sector, and I was always impressed as I traveled the country at how many volunteers and completely volunteer-run organizations existed in each of these towns. I was an attendee at a nonprofit seminar once, and the keynote speaker boldly announced that, being from England, she was absolutely convinced that in the United States, unlike her homeland, if volunteerism ceased to exist here, our country would come to a screeching halt! One key local nonprofit group in that would definitely be missed if they did not meet each Friday at noon is the Exchange Club of Mount Vernon and Knox County!
The Exchange Club is a community service organization making the community a better place to live through projects focusing on Americanism, youth, community service and, their national project, child abuse prevention. When I first learned about the Exchange Club, its members were endeavoring to raise money for duffel
bags for kids. The President of the Exchange Club, Thom Collier, described this gut-wrenching scene that happens all too often, where children are taken into protective custody after a crisis situation when the police or Department of Family Services is called and a child must leave with only what he/she could carry out of the house, usually in trash bags. The Exchange Club, through many fundraisers, including their famous pork chop dinners, sometimes staged along the street at a community event or festival, has donated hundreds of bags to such kids—easing the struggle of an already difficult time. In supporting such a dinner, not only will guests leave satisfyingly stuffed, but knowing they supported local children to get through a time of crisis.
Another fantastic accomplishment of our local Exchange Club last year was the “Healing Field” held at Ariel-Foundation Park. They sold full-sized American flags purchased in honor of a veteran, active duty service mem-
ber, or first responder or local hero. Over 500 flags were sold and flown proudly over a weekend in the park— with multiple services held by many other groups and community leaders thanking all those who serve to make Mount Vernon, Knox County, Ohio, and all of America a better, stronger, safer and freer place to work, live and grow. The Exchange Club of Mount Vernon and Knox County celebrated 75 years of community service, and welcome community members every week at their noon meeting in the upstairs of The Woodward Opera House in Mount Vernon.
For more information on how YOU can help the Exchange Club promote Americanism, community service, child abuse prevention and The Student of the Year and A.C.E-awardwinning students in local schools, call 740-358-2103, and ask how you can help. Or follow the smell of their fantastic pork chop dinners that pop-up throughout the year! Thanks so much, Exchange Club, for a great 75 years!
Article submitted by Jim Stoner >>The spirit of volunteerism is alive and well with this local organization.
A nutrient-packed comfort food to enjoy all winter. This recipe incorporates root vegetables like onion, garlic & carrots, and can easily invite other favorite veggies into the mix. Makes 8 to 10 servings.
2 tablespoons olive oil
1 onion, nely chopped
2 medium carrots, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons packed dark brown sugar
3 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon dried oregano
1 teaspoon salt
1 can (28 oz.) diced tomatoes
1 can (15 oz.) tomato sauce
Chili is even better served with
Make batter while the vegetables are cooking, and bake it while the chili is simmering.
1 can (15 oz.) small white beans, rinsed & drained
1 can (15 oz.) light kidney beans, rinsed & drained
1 can (15 oz.) dark kidney beans, rinsed & drained
1 can (15 oz.) pinto beans, rinsed and drained
1 cup vegetable broth
1 can (4 oz.) diced mild green chiles
1 oz. unsweetened baking chocolate, chopped
1 tablespoon cider vinegar.
Heat oil in large saucepan over medium-high heat. Add onions, carrots and bell pepper; cook & stir 10 min. or until vegetables are tender. Add garlic, tomato paste, brown sugar, chili powder, cumin, oregano and salt; cook and stir 1 minute.
Stir in tomatoes, tomato sauce, beans, broth, chiles, & chocolate; bring to a boil. Reduce heat to medium; simmer 20 minutes, stirring occasionally. Stir in vinegar.
February 24
3 tablespoons boiling water
1 tablespoon ground axseed
1¼ cups all-purpose our
¾ cup yellow cornmeal
1⁄3 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1¼ cups unsweetened almond or soy milk
¼ cup vegetable oil
Preheat oven to 400 F. Spray 8-inch square baking dish or pan with nonstick cooking spray. Combine boiling water and axseed in small bowl; let stand until cool.
Combine our, cornmeal, sugar, baking powder, and salt in large bowl; mix well. Whisk almond milk and oil in medium bowl until well blended. Add to our mixture with axseed mixture; stir just until dry ingredients are moistened. Pour batter into prepared baking dish. Bake 25 minutes or until top is browned and toothpick inserted into center comes out clean.
