January 15, 2017

Inbox [Jan. 15]: Women’s Initiative announces new leaders, Girl Scouts seek area chefs for event, LGBT youth support group starts, Community Harvest program set for February vacation

Print More

Interesting and worthwhile things happen every day in our community. Alas, we can’t cover them all. That’s where Inbox comes in, to offer readers an easily digestible compilation of interesting and noteworthy items you and your neighbors keep telling us about.

United Way Women’s Initiative announces new leaders

The Women’s Initiative of the United Way of Central Massachusetts has announced two appointments to its Leadership Council beginning July 1.

Leah Lamson will become chairperson and Kerri  Aleksiewicz Melley will become vice chairperson. Both terms are for two years.

Lamson, a media professional, is managing director of the New England High School Journalism Collaborative and a former editor of Worcester Telegram & Gazette. She spent 36 years at the T&G, starting as a reporter and working her way up to being named the first woman to serve as editor-in-chief at the newspaper.

A resident of Bolton, Lamson is a founding member of the Women’s Initiative and a member of the United Way of Central Massachusetts Governance Committee. Through her extensive career as a journalist, she has exhibited the ability to lead effectively, based on skills that motivate, enthuse and build respect.

Aleksiewicz Melley is a financial advisor with Commonwealth Financial Group. Prior to her career in financial services, she was a development professional for the Boston Symphony Orchestra and the Eastman School of Music, working in the areas of strategic planning and relationship management.

Read the entire story on the Women’s Initiative Facebook page

Chefs wanted for Girl Scouts ‘Fork It Over’ event

The Girl Scouts of Central and Western Massachusetts is coming back to Worcester for Fork It Over on March 9, and invites area chefs to join a one-of-a-kind culinary experience.

Most everyone has heard of, if not tasted, a Girl Scout cookie. Participating chefs are asked to put a new spin on old favorites.

Chefs are given a full selection of Girl Scout cookies for experimentation. When their recipe is ready, chefs are provided all the cookies necessary to create the final product. The finished creations will be presented to a panel of judges at the March 9 at The Beechwood Hotel in Worcester.

The evening will feature a silent auction, raffle and live musical entertainment. Chefs are asked to create approximately 250 bite-size portions of their creations for guests to taste. The chef commitment deadline is Jan. 20 and recipes are due Feb. 10.

The event is open to the public and is a great way to support the Girl Scouts in your community. Tickets are $50 each or two tickets for $80 for advance purchases, and will be available online at gscwm.org.

Chefs can contact Melanie Bonsu at 508-749-3623 or via email at  mbonsu@gscwm.org.

Read more about Fork It Over here

Support group for LGBTQ youth begins Jan. 26

YOU Inc. will begin LGBTQ+YOU, a multi-gender group for teens who identify as transgender, bisexual, lesbian, gay, intersex or queer, or who are questioning their gender and sexual identities.

The group will explore, develop and discuss the expression of sexual and gender identities, self-esteem and coping strategies, and where and how to find support from peers.

The group will meet from 5 to 6 p.m. Thursdays beginning Jan. 26 at YOU Inc.’s main office at 81 Plantation St.

Community Harvest Project program scheduled for February vacation

Students in Grades 4-7 will have a unique opportunity at the Community Harvest Project to participate in Winter on the Farm in Grafton, an educational food- and agriculture-themed camp, during February school vacation, Feb. 21-24.

Sign up for the program, which runs daily from 8:30 a.m.-2:30 p.m., is available on a daily basis ($50/day) or for all four days ($190). Activities are different each day, but touch on nutrition, hands-on cooking, plants and the environment.

Winter on the Farm focuses on learning, tasting and experimentation so students don’t just know why to eat healthy foods, but what foods they like and how to prepare them to please their own palate. When we aren’t exploring the great outdoors or cooking up a storm, we’ll do a variety of active games and creative projects to engage all learners.

The goal of Winter on the Farm is for every camper to become more confident in preparing healthy foods, understanding why healthy food is so important, learning how vegetables grow, and having fun through the whole day.

More information is available on the Community Harvest Project website

Leave a Reply

Your email address will not be published. Required fields are marked *