It has been said before, but it is worthmentioning again; Grow Food, Grow Hope would not be the successful entity that it is were it not for our dedicated volunteers. Weare extremely grateful for them. Severalindividuals come to volunteer each monthbut when we need more than one or two volunteers at a time, the first group to an-swer the call is the Wilmington CollegeBlack Students Initiative (BSI). The studentorganization at Wilmington College is com-prised of 20 members this year. They havemost recently volunteered in the MLK Day Collegiate Challenge, but back in October,they were the driving volunteer force be-hind the Pumpkin Run. Whenever we are in need of a group of volunteers, we put in a call to Shabria Wil-son, a former Summer Associate VISTA atGFGH and the current Publicity and Ser-
vice Chair for BSI. She’s got a way of rally-
ing her fellow members - perhaps some-thing to do with her charismatic personality. When asked why the members of BSI aresuch dependable volunteers, Wilson says,
“We volunteer to make a change in ourcommunity around us and in ourselves”.
Having been involved in GFGH in the past, Wilson knows that we offer a variety of volunteer opportunities for her members.
This, she says, is a draw because “it makes it
interesting and fun. It is also a learning ex-
perience for most of our members.”
During October’s Pumpkin Run 5K,
Wilson and six other BSI members battledthe 7:30a.m. call time and cold morning temperatures to help us set up for the runand to direct runners along the course. They put in a combined 35 volunteer hours that
morning. For this week’s MLK Challenge,
11 members volunteered 66 hours at vari-ous local non-profits. Wilson says that theirinspiration for serving comes from King
himself. “We volunteer on MLK Day be-
cause we feel that Martin Luther King, Jr.never took a day off in making a differenceand we feel we should honor him by ful-filling his legacy. His dream was for us all to
work together as one. On this day, that’s what we’re going to do.” Wilson personally
identifies with MLK Day because it allows
her to put King’s dream into action, chang-
ing herself and others along the way. The Black Student Initiative is knownacross the WC Campus for being service-minded. After the earthquake hit in Haiti in2010, devastating the small island nation,members of BSI organized a food drive andpacked up boxes to send for the relief ef-fort. They volunteer each year during theannual Wilmington College Quake, which isan end-of-year service celebration on cam-pus. They also volunteer during the schoolyear at Sugartree Ministries.Chip Murdock and Art Brooks are thefaculty advisors of BSI. The student organi-zation has 8 officers and 12 registered mem-bers for a total of 20 members. They holdmeetings two times a month at the BSIHouse on the corner of Douglas St. andLinton Ave. Membership is open to all stu-dents. For information on how to join or if you have a volunteer opportunity that youthink would be of interest to this dedicatedgroup, please contact Shabria Wilson firstname.lastname@example.org.
By Sarah Bachman
2 carrots [about 1/2 cup], peeled and sliced2-3 parsnips [about 2 cups], peeled and sliced1 apple, peeled, cored and chopped1/2 sweet onion, chopped2 garlic cloves, minced1 tablespoon fresh ginger, peeled and minced2 tablespoons olive oil1 teaspoon salt1/2 teaspoon nutmeg dash of ground cinnamon2 cups chicken or veg. broth,
additional cups as needed
Preheat oven 350. Cover baking sheet with foil and set aside.In a medium bowl, place the chopped carrots, parsnips, apple,onions, garlic and ginger and drizzle with olive oil. Add salt,nutmeg and cinnamon and mix to coat. Place the coated vegeta-ble mix on the prepared baking sheet. Roast in the oven for 20minutes until caramelized.Remove and add roasted vegetable mix to a large pot and addbroth. Bring to a boil and reduce to simmer. Cover and cook vegetables until tender, about 20 minutes.Let me soup cool, about 10 minutes and then puree in a blenderand return to the pan. Stir in enough water or additional broth tothin the soup to desired consistency. Salt and pepper to taste.
Winter Recipe: Apple, Carrot and Parsnip Soup
Fight off the winter doldrums with this sweet and savory dish. Pair it with a few slices of homemade bread or agrilled Swiss chesse sandwich for a meal that is sure to warm your soul until you can get back into the garden.