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Re: Continue Federal Support for Afterschool and Summer Learning Programs
Dear Senator:
Please ensure that any reauthorization of the Elementary and Secondary Education Act (ESEA) includes continued support and authorization of the 21st Century Community Learning Centers (21st CCLC) initiative that provides funding to local school-community partnerships in order to provide quality afterschool and summer learning programs to children. These funds provide academic enrichment opportunities during non-school hours for children, particularly students who attend high-poverty and low-performing schools.
I am concerned that in the ESEA draft bill Every Child Ready for College or Career Act of 2015 proposed by Sen. Alexander, eliminates all the funding currently supporting thousands of students in afterschool and summer programs in Allegheny County. This year the 21st CCLC brings in over 6 million to support afterschool and summer program. 86% of parents support public funding for afterschool and summer programs.
Please support a dedicated funding stream like 21st CCLC that leverages the resources of for-profits, faith based organizations, community based organizations (CBOs), tribal organizations, non-profits, local government, colleges and universities in addition to school districts, to provide students the support they need to succeed in school and life.
Given these concerns, we strongly urge Congress to maintain authorization of the 21st Century Community Learning Centers (21st CCLC) initiative and strengthen it as proposed in the bipartisan Afterschool for America’s Children Act.
Sincerely,
Food is our common ground, a universal experience…James BeardLooking back on 2014, food has been a strong theme for us. Many friends and family have provided us with food, the equipment to make great food, and food recipes that shaped our experiences this year. Finding time to sit down as a family for meals is a priority and has taken many shapes this year as we manage various schedules. If you are in Pittsburgh, let us know, we’d love to share a meal with you!
Some recipes we thought you might enjoy in 2015!
White House kitchen Garden Cucumber Soup (a recipe from Michelle Obama which she shares in her correspondence)
2 cups almond milk (or scald 2 cups milk w/a handful of slivered almonds; steep 10 minutes, let cool, leave almonds in)
2 large cucumbers; 3 oz Greek yogurt; 2 Tbsp dill, salt, toasted almonds, Greek yogurt, and dill for granish
Peel, seed and coarsely chop the cucumbers. Add cucumbers, almond milk, Greek yogurt, dill and salt to blender and puree until smooth. Serve chilled. Garnish w/toasted almonds, a dollop of Greek yogurt and sprig of dill.
Slow Cooker Creamy Italian Chicken (shared by Margie Guyer, Mark’s sister)
2 lbs boneless , skinless chicken breasts; 1 pkg Good Seasons Italian Dressing Mix; ½ cup water; 1 8 oz pkg cream cheese;
1 can cream of chicken soup (or cream of mushroom soup)
3 cups cooked white, long grain rice (or for a low carb version, put this over spaghetti squash or other vegetables)
Place chicken in crock pot. Mix together Italian dressing mix and water, pour over chicken. Cover and cook on high for 4 hours OR low for 8 hours. Mix together cream cheese and soup in a separate bowl. Remove chicken from the crock pot to a plate. Pour cream cheese/soup mixture into crock pot and mix together with dressing in the bottom. Return chicken to crock pot and mix gently to shred the chicken. Cook on low until heated through. Serve on rice (or spaghetti squash).
Tomato Basil Bisque (from The Joy of Cooking (and Eating) Fat)
1 large onion sliced ¼ inch thick. 6 large or 12 small tomatoes (about 3 cups worth); 10-15 fresh basil leaves; ¼ cup light olive oil; ½ tsp finely ground black pepper; 4 cups chicken broth; 1 cup heavy cream
Put olive oil and onions in a pot and brown over medium heat for about 5 minutes. Cut the tomatoes in half and add them along with the basil leaves and pepper. Cover and simmer for 10 minutes (tomatoes should be soft). Place all of this into a blender for 60 seconds. Rinse the cooking pot, place a large sieve over it, and strain the blended mix though it. Discard any solids. Add the chicken broth to the tomato puree and warm over heat. Take soup off the heat and whisk in the heavy cream.
We really like this Bisque served with Giada De Laurentis’ Parmesan Crackers. Place heaping Tbsps of shredded Parmesan cheese onto parchment paper covered backing sheet. Bake for 5 minutes at 400 degrees. He dips these into the bisque (kind of like grilled cheese and tomato soup without the carbs!)
Kale Salad
Barbara Palmer taught us the trick to great Kale salads. Use scissors to cut the kale away from the stalk and then into small pieces. Drizzle lots of olive oil over the cut up Kale and then scrunch it with your hands (this breaks the stiff veins and is the key to great kale salad – scrunch a lot!). Then add the juice of one lemon and the zest. We like two variations from here: 1) grate parmesan cheese and sprinkle bacon bits over it or 2) add ½ cup of quinoa, feta, and pecans.
Camp Site
|
Grade Level(s)
|
Number of Kids Served
| |
Carmalt
|
4th Grade
|
30
|
Hope to go to Carrick, Brashear or PCA
|
5th Grade
|
30
| ||
6th Grade
|
5
| ||
7th Grade
|
5
| ||
Faison
|
5th Grade
|
20
| Team 1 - Hope to go to Westinghouse |
6th Grade
|
20
| Team 2 - Hope to go to Highland Park Pool | |
7th Grade
|
20
| Team 3 - Hope to go to Obama | |
Langley
|
3rd Grade
|
40
|
Two teams of 20 each. All can swim in Langley's pool.
|
Total:
|
170
|
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