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Starting Point
HELPING YOUNG FAMILIES THRIVE
Starting Point Pregnancy & Family Resource Center, like its name suggests, is more than a place for those facing an unplanned pregnancy. Young people benefit from places like Starting Point, which educate and empower them to make informed decisions about their relationships and future families.
As a life-affirming, community-funded organization, we encourage individuals to be intentional about setting and pursuing goals that contribute to a successful life. Sometimes, a pregnancy decision plays a critical role in this process, and we are here to help.
Those reaching out to us will not only find free pregnancy tests, STI/STD tests and treatment, ultrasounds, education on abortion, adoption and parenting, but they will also discover a safe, nonjudgmental environment with volunteer mentors and loving support for the journey.
In addition, Starting Point supports young families with parenting education, birthing classes by licensed doulas, material support through the “Bump & Beyond Boutique,” licensed counseling and the opportunity to learn with other new moms and dads. In the past 12 months, Starting Point has seen over 340 clients! We are committed to helping young families in Knox County thrive!
SCAN TO LEARN MORE
Red Potato & Green Bean Salad with Dijon Vinaigrette
• 3 pounds small red-skinned potatoes, unpeeled, halved
• Green beans – cut into 2-3” pieces
• 2 tablespoons dry vermouth
• 2 tablespoons white wine vinegar
• 1 large shallot, chopped
• 1 Tbsp. coarse-grained Dijon mustard
• 2/3 cup extra-virgin olive oil
• 2 tablespoons chopped fresh parsley
Cook beans in large saucepan of boiling water 4 minutes. Drain. Transfer to bowl of ice water. Drain; dry with paper towels. Cook potatoes in large pot of boiling water 12 minutes. Drain; transfer to large bowl. Sprinkle vermouth over hot potatoes; toss and let stand 5 minutes. Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and parsley. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.
• 1 1/2 cups mixed berries
• 1 cup freshly squeezed lemonade
Summer Dishes For Warm Days
Berry Lemonade
Place berries in ice cube tray, cover with water and freeze overnight or until solid. When ready to serve, add berry ice cubes to lemonade. Lemonade will turn red when the ice cubes begin to melt
Watermelon Salad with Feta, Arugula & Herbs
• 4 cups watermelon, cubed
• 3 tbsp. olive oil
• 4 oz. feta cheese
• Zest 1 medium lemon
• 1 tbsp. lemon juice
• mint, dill, oregano, basil, parsley
• 3 cups arugula or spinach leaves
• black pepper & salt to taste
Optional: cucumber & roasted pumpkin seeds
INSTRUCTIONS
In large bowl combine olive oil, lemon zest & juice and mint. Stir to combine. Add watermelon chunks and gently stir to coat the dressing in the watermelon. Add feta cheese, arugula, black pepper. Serve chilled.
Grilled
• 1/2 cup packed light brown sugar
• 1/4 cup soy sauce
• 2 tbsps. Dijon mustard
• 1 tbsp. hot sauce
• 1 teaspoon toasted ground coriander black pepper & salt to taste
• 2 lbs. pork tenderloin (2 pieces), trimmed and silver skin removed
In a mixing bowl, whisk together the brown sugar, soy sauce, mustard, hot sauce, coriander, pinch of salt and pepper. Place pork in a gallon ziptop bag and pour in the marinade. Allow to marinate, refrigerate for 2 -8 hours. Allow the chill to come o the pork prior to cooking. Set up a grill for indirect heat by building the coals on one side only. Remove the pork from the marinade, letting excess drip o . Place the pork on the direct-heat side of the grill and char on all sides, about 4 min. per side. Move the pork to the indirect-heat side of the grill and cover the grill with the lid. Cook the pork until it reaches an internal temperature of 145O, about 15 min. Let rest for 10 min. before slicing and serving. Cook’s Note: If using the oven, after charring the pork on the stovetop, roast at 400O until it reaches an internal temperature of 145O about 15 min.
Paragraphs Bookstore
Find your next great read today!
Maxwell Leaning and Kami Diehl will assist you!
Helping Readers Find the Right Book
In 1995, Mount Vernon resident and local educator Lynda Weston walked into a building on Sandusky Street with her husband Rob to look at the space to renovate for apartments. Instead, Lynda saw a vision for her future bookstore. Paragraphs Bookstore opened the following year with shelves of new books, comfy seats for reading, and even a claw foot bathtub lined with pillows as a reading space for children.
Almost 30 years later, with two location changes and three owner transitions, Paragraphs Bookstore remains a thriving part of downtown Mount Vernon. Customer service is priority and the staff reads hard and works hard in order to “get the right book in the right hands at the right time,” as they like to say. The curated book selection contains titles for all ages and interests. And while books are the store’s main focus, Paragraphs also offers other merchandise. Hand-selected greeting cards, journals, puzzles, toys, soap, chocolate and the ever-popular Jellycat line are just a few of the fun extras.
Paragraphs Bookstore also provides ways to enhance the reading experience. The store hosts author events and book signings throughout the year, storytime twice a month, and writers’ workshops during the school year with The Kenyon Review. They support the local Battle of the Books competition and provide books for local storybook trails. They also work with Experience Mount Vernon and fellow downtown merchants on special events, including Find Waldo Local in July and a new Lord of the Rings-themed event on September 20th—A Middle-earth March Through Mount Vernon: Celebrating National Hobbit Day.
For all your reading needs, Paragraphs Bookstore is there for you!
— Jen Campbell
“Bookshops are dreams built of wood and paper. They are time travel and escape and knowledge and power. They are, simply put, the best of places.”
