Wayfinder's Derby Day Benefits Foster Care and Adoption Programs
Over 150 guests enjoyed a live auction, hat contest, Southern-inspired food and live feed of the Kentucky Derby race. Wayfinder's Community Council, a group of local volunteers who raise awareness and funds for Wayfinder's mission, hosted the event.
Jay Allen, Wayfinder's president and CEO said, "while Wayfinder's main campus is in Los Angeles, we have equally deep roots in this area. I want to thank Wayfinder's board, Community Council, today's sponsors and donors, as well as Wayfinder's phenomenal staff. They are the definition of 'above and beyond' and are who makes Wayfinder the best in class at what we do."
Annie Hallsten Narayan, member of Wayfinder's Community Council, emceed the event and kicked it off with John Nicolaus, co-chair of Wayfinder's Community Council and a member of its board of directors. Jade Pillsbury, Wayfinder Community Council member and adoptive mother, gave the audience a firsthand account of Wayfinder's services. "The work that they do here—the trainings, the courses, the support groups, the support offered, the mentorship, the friendship that comes from this—is beyond my expectation, and I am very grateful."
Since 1980, nearly 18,000 children have found stability and permanency in loving homes through Wayfinder's adoption programs and last year it served over 10,000 foster, adoptive and kinship families. The organization serves a total of over 22,000 individuals statewide each year through child welfare and disabilities programs.
About Wayfinder Family Services Wayfinder Family Services provides expert, individualized support and services to children, youth, adults and families—from people with vision loss and developmental disabilities to children in need of temporary shelter, foster care and adoption.
View original content to download multimedia:https://www.prnewswire.com/news-releases/wayfinders-derby-day-benefits-foster-care-and-adoption-programs-302451633.html
SOURCE Wayfinder Family Services
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Los Angeles Times
a day ago
- Los Angeles Times
What's better than a summer tomato? Make these easy peak-of-season recipes
There comes a moment every year around mid-August when the days are noticeably shorter and the reality hits: I gotta start eating more tomatoes! For the first half of my life, tomatoes were the one food I truly could not stand. When we dined out, I looked for the weirdest thing I could find on the menu and ordered that. At home, I requested liver and onions. But a tomato? Even the memory of a slice on a sandwich, one lonely seed or a speck of the mush that encased it, made me gag. That changed in my mid-twenties when I tasted my first 'real' tomato from a farmer's market. It was, again, August, and the tomato was a big, lumpy, misshapen thing, an off-shade of red, with a thin skin, a firm, meaty texture and all the flavor I presume a tomato is supposed to have. I'm not going to sit here and try to describe the flavor of a tomato for you. It's summer in Southern California. Go buy one! The tomato that blew my mind was an heirloom, which refers to tomatoes grown from seeds that have been passed down through the generations. They're, as my mom would say, the 'real deal.' (Many heirloom tomatoes marketed as 'heirloom' in grocery stores aren't really that.) Heirlooms are the pinnacle of tomato greatness, but any good summer tomato, such as a beefsteak tomato, Early Girl or Sungold, is something to celebrate — and savor. When you see them, buy them. Like a good vintage find: My rule of thumb is buy what you love and figure out what to do with it later. For me, what to do with it often includes using the tomatoes in a quick and easy Greek-inspired salad of wedged tomatoes or halved cherry tomatoes with Persian cucumber, sliced red onion, fresh parsley, mint or both, crumbled feta, olive oil, red wine vinegar and salt. To make it a meal, add a can of garbanzo beans or Garlic Croutons. BLTs, as far as I'm concerned, are a summer food. So when the first heirlooms make their way home, I make my first BLT sandwiches. I make them on sliced country bread, toasted, slathered with good mayo, meaty thick-sliced bacon (my favorite these days is Trader Joe's black forest bacon), a leaf or two of lettuce (butter lettuce is my preference) and a big slab of heirloom tomato, salted. (If it's not the best BLT you've ever had, let me know what is.) One of my favorite things to do with the giant lumpy heirlooms is to slice them, lay them on a platter, drizzle them with oil, sprinkle them with salt and, from there, any number of things can happen. I might dress a big bowl of arugula and pile it on top. Or spoon tuna salad over the tomatoes. (That could be regular ol' American style or chunks of Italian tuna mixed with sliced red onion and parsley.) I discovered the magic of shell beans on tomatoes such as simple stewed white beans or borlotti beans while doing a weeklong internship at Chez Panisse (yes, it was August) and fresh basil or Nancy Silverton's Shell Bean Salad. Nothing about Grilled Sardines With White Bean Salad And Pesto, for me, wouldn't be better on a bed of heirloom tomatoes. And instead of a traditional Caprese made of sliced tomatoes layered with sliced mozzarella (Ti amo, Italia, but can we mix it up a bit?), I add spoonfuls of fresh burrata and a sprinkling of fresh basil leaves. Any of these would make a light meal, and even better with Buttery Garlic Bread on the side. I love that former L.A. Times Food editor Russ Parsons turns that simple platter of heirlooms into a recipe, and not just a shopping list, by putting pickled shallots on top — and that he mentions my all-time favorite name for a tomato: Radiator Charlie's Mortgage Lifter, so named, so the story goes, because selling the seeds enabled this radiator repair guy, Charlie, to pay off his mortgage. Not all heirloom tomatoes have such colorful names, but they are just as colorful — they come in a rainbow of shades of pink, yellow, orange, green and striped — and like all heirlooms, they have a story. In a world where nearly anything and everything is at your access at all time, there's something nice about a thin-skinned, lumpy, misshapen tomato that tastes as it did 100 years ago. Something that doesn't travel. Has a shelf life of a fish out of water. And that, like fresh powder or Christmas, you have to wait all year long for. Something for which there really is no substitute and that, like rainbows, cannot be recreated. That's what makes them special. You just can't get it when you can't get it. So when you can, do! As the saying goes: Carpe freaking tomato! Eating out this week? Sign up for Tasting Notes to get our restaurant experts' insights and off-the-cuff takes on where they're dining right now. American-born Florence-adopted Italian food aficionado Faith Willinger passes the tomatoes through a strainer to remove the seeds, leaving only the sweet pulp and juice for this silky, luxurious tomato salad. Serve it with toasted bread doused in olive oil and burrata or mozzarella on the side. Talk about a girl the recipe. Serves 6 to 8. Cooking time: 15 minutes. Pan con tomate is a simple Spanish delight that consists of toasted bread smeared with the insides of a (really good) tomato. This recipe suggests that the tomato is 'gently' rubbed on the toast. The way I've been taught to make it, and the way I recommend, is that you rub the tomato on the toast until all the delicious pulp is on or in the toast and the only thing left in your hand is its thin the 1 or 2. Cooking time: 10 minutes. Heirloom tomato season for me always means summer spaghetti. This recipe closely reflects how I make mine. Skip the step of skinning the tomatoes because heirloom tomatoes have thin skins. I toss the pasta in the same bowl the chopped tomatoes are in. This version is served cold. I like it the 4. Cooking time: 20 minutes. This salad from L.A.'s 'chicken chef' Josiah Citrin couldn't be simpler — and if you buy the roasted chicken instead of roasting it — which (shhh!) I would — it requires no heat. Just to go overboard with the tomatoes, I'd serve it on a bed of sliced heirlooms. And if I were looking to beef it up, I'd add some white beans — and why not double down on the basil while you're at the recipe. Serves 2. Cooking time: 25 minutes. Russ Parsons managed to turn a simple platter of sliced heirloom tomatoes into a recipe (and not just a shopping list) by putting pickled shallots on top. With goat cheese toast, it's a midsummer night's the recipe. Serves 4 to 6. Cooking time: 1 hour 15 minutes. If you remember Hungry Cat, the casual seafood-forward restaurant by chef David Lentz, you probably also remember its tomato and watermelon salad. Dressed with a sweet watermelon vinaigrette and topped with peppery arugula, it's summertime on a the 4. Cooking time: 40 minutes. Preserve the flavor of summer with this tomato conserva from chef Paul Bertolli's game-changing book Cooking by Hand. Spoon it into pasta sauce, risotto, soups, braises and stews. This recipe calls for 5 pounds of tomatoes, so it's the recipe if you find yourself with a farmers market haul that is quickly over-ripening, or if you've grown your own and have more than you know what to do the 1¼ cups. Cooking time: 20 minutes.
Chicago Tribune
3 days ago
- Chicago Tribune
Northbrook's Greenbriar School gets new principal Danielle Moran
During the pandemic, Danielle Moran coordinated virtual learning for 1,300 students from 13 elementary schools in Wheaton-Warrenville Community Unit School District 200. Moran served in District 200 as director of elementary instruction for the last five years, but longed to return to her days as a principal in Yorkville Community Unit School District 115. 'I was ready to become a principal again,' she said of taking the helm of Greenbriar School in Northbrook on July 1. 'I loved being an elementary school principal. I loved what I was doing. I was passionate about curriculum work.' Moran found that she learned a great deal from working with teachers and staff from 13 elementary schools. 'It was a great experience. I wanted to take everything I learned and bring it back to a principal role,' she said. 'I was excited when I heard this position was available. It seemed like the school and the district and the initiatives they're working on were a good fit.' Moran said her most important goal in her first year will be getting to know the community, including staff, students, families and the Greenbriar culture. 'I'm learning what their experiences are and what are the important goals for their kids,' she said. 'From there, the district has a wonderful structure of teams of committees and instructional leadership. I'm excited to get started with those teams and working on school goals of impacting academic achievement and the learning experience.' Moran said she has been thrilled to meet students enrolled in Greenbriar's summer program during her first few weeks on the job. 'I also want to get to know kids, even a little bit in the hallways during the summer program,' she said. 'I'm excited to see them and get to know them and be in classrooms with them every day.' Greenbriar has already accomplished much in social-emotional learning and making sure kids feel like they belong and are connected to the school and at least one adult at the school, Moran said. 'That's huge,' she said. 'That has been a really important goal for the school. Next we are continuing that work and bringing in some social-emotional experiences embedded in what they do.' Northbrook School District 28 plans to provide resources, including the social-emotional program Wayfinder, to help students with task management throughout each day, Moran said. Staff will begin training on the program later this summer, she said. 'The idea is to make the day more cohesive for students, so they feel engaged and motivated to learn and so they feel really in charge of their own behavior,' Moran said. 'It's embedded in routines and things they do throughout the day. It makes the day smoother with less interruptions. The goal is to increase student motivation and engagement.' Another goal for Moran is making sure students are growing in academic achievement and reaching their full potential. Among proposed curriculum changes is the slow rollout of the Into Reading program, a resource literacy program that incorporates foundational skills in learning and includes all major pillars of reading instruction, Moran said. 'Other changes are more to provide a multi-tiered system of supports,' she said. 'It's not so much a program or curriculum. It's more developing something school-wide or district-wide to make sure students have a solid foundation in core instruction.' Moran explained how principals work with a school's budget. 'I'm able to allocate what accounts we'll be spending it on,' she said. 'I have a lot of say and freedom as to what gets purchased for the school. That is with teacher and staff input – for furniture, materials needed, or professional learning and making sure we have teachers that belong to professional organizations.'
Time Business News
4 days ago
- Time Business News
A Full Guide to Long John Silver's Wild-Caught Cod Platter Price
Americans who enjoy seafood historically found comfort in Long John Silver's crispy, golden flavors. This American restaurant brand is popular for its quick-service seafood and has built a solid reputation for providing affordable and excellent food. A favorite plate with a flaky, soft fish and traditional vegetables is one of its most popular dishes. However, how much does this dinner cost? Is the cost justified? And for what actually are you paying? This article will examine Long John Silver's Wild-Caught Cod platter in detail, including its cost, contents, unique selling points, and comparison to other fish fast-food options. This information will assist you in making an informed decision whether you are a frequent visitor or a first-time customer. Long John Silver's is a seafood-focused fast-food business that started out in 1969. In an effort to give customers worldwide a taste of the sea, it was named after a character from the book Treasure Island. Concentrating on fried fish, shrimp and classic Southern sides like coleslaw and hushpuppies, the brand has regularly offered the filling, satisfying dinners at affordable costs. The chain has locations across many other countries in addition to dozens of states. Although the menu has changed over time, some mainstays, such as its famous fish plate, continue to draw devoted patrons. One or a pair of lightly seasoned fish are fried to a delicious crisp in this well-liked menu item. Each plate also comes with two sides of your choosing, which usually include rice, corn, green beans, coleslaw or fries. Lastly, a Long John Silver's food would not be complete without their famous circular corn meal snacks, known as hushpuppies. North Pacific cod, which is known for its flaky texture and mild flavour, is the fish used in this dish. For those who prefer a clean-tasting fish without a distinct, 'fishy' aftertaste, it's ideal. This Long John Silver's Wild-Caught Cod platter cost may vary slightly according to area and special offers, but it usually falls within the range of most U.S. locations in 2025 is: 1-Piece Cod Platter : $8.49 to $9.99 : $8.49 to $9.99 2-Piece Cod Platter: $10.99 to $12.49 These prices include your choice of two sides and hushpuppies, making it a complete meal rather than just a fish entrée. Some restaurants also offer combo upgrades with a drink for an additional $2–$3. When evaluating whether this meal offers good value, it's important to consider what's included: Item Estimated Value Cod Filet (1–2 pieces) $4–$6 Sides (2 servings) $2–$3 Hushpuppies (2 pieces) $1 Sauces & Dips $0.50 The total estimated value falls between $8 and $11, which lines up well with the actual retail price. But beyond the numbers, the quality of ingredients, portion size, and overall dining experience all add up to make this a solid deal—especially for a seafood meal served in a fast-food setting. One of the defining features of this platter is the use of wild-caught fish rather than farm-raised. Wild-caught means the fish are harvested from their natural environment, such as the Pacific Ocean, as opposed to being bred in fish farms. This matters for several reasons: Better Flavor : Fish caught in the wild tend to have a cleaner, more authentic taste because of their natural diet and environment. : Fish caught in the wild tend to have a cleaner, more authentic taste because of their natural diet and environment. Nutritional Value : They are typically leaner and richer in omega-3 fatty acids, a type of healthy fat. : They are typically leaner and richer in omega-3 fatty acids, a type of healthy fat. Sustainability: When properly managed, wild harvesting supports healthy marine ecosystems. By emphasizing the use of wild-caught cod, Long John Silver's adds both environmental value and taste integrity to its menu. This platter's regular texture and taste are among the factors that make it a fan choice. A unique batter is used to carefully cover the fish, which is then fried until it is crunchy in the outside but yet tender on the inside. It tastes well with hot, crispy fries or on top of delicious coleslaw. The harmony between the seafood and the sides, which completes the meal, is another thing that many customers value. The fish's salinity is enhanced by the hushpuppies' savoury, almost sweet bite. Even while eating fast food isn't typically classified as being healthy, this platter has a surprisingly good nutritional profile, especially if you choose your sides wisely. The 2-piece option's approximate nutritional breakdown is as follows: Calories : 700–900 kcal : 700–900 kcal Protein : 30–40g : 30–40g Fat : 30–45g : 30–45g Carbs : 50–70g : 50–70g Sodium: ~1000mg To make it lighter, you can opt for green beans or rice instead of fries, and skip dipping sauces. You can also request grilled fish if it's available at your location. If you're on a budget but still want to enjoy this platter, here are a few practical tips to save money: Check the Mobile App: Long John Silver's often provides exclusive app-based coupons and deals. Look for Combo Meals: Family bundles or mix-and-match meals offer more food at a lower cost per item. Visit During Lunch Hours: Some locations offer lower lunch pricing for smaller portions. Subscribe to Emails: Signing up for the brand's newsletter can give you access to promotions and seasonal discounts. Use Gift Cards Strategically: Websites like Raise or RetailMeNot sometimes sell discounted gift cards for major chains. While restaurant like Captain D's and Culver's also sell fish-based dishes, Long John Silver's provides an unmatched ratio between quality and cost. While Captain D's might not always employ wild-caught fish, Culver's fish sandwich, for example, is lighter and slightly more costly per ounce. For those seeking wild-caught choices specifically, Long John Silver's is notable for being open and repeatable product quality. If you'd like to explore beyond this platter, the restaurant also offers: Fish & Shrimp Combos – great for those who want variety – great for those who want variety Grilled Salmon Bowls – lighter and lower in calories – lighter and lower in calories Chicken & Fish Mix Plates – perfect for non-seafood lovers – perfect for non-seafood lovers Fish Tacos – quick, casual, and slightly cheaper These alternatives cater to a range of tastes, budgets, and dietary preferences. The wild-caught cod plate by Long John Silver is affordable and provides a filling and tasty supper. When comparing to other fish fast-food options, it offers great value thanks to its large serving terms of size, side choices, and use of quality fish. This platter is an excellent choice whether you're in the mood to try something warmed and crunchy or just want to see everything the diner has to offer. The occasional sale or discount makes it even more attractive to visit Long John Silver's. TIME BUSINESS NEWS
