Recipe by Nellie Dakanay
Ingredients
Tofu
Oil
1 medium cabbage Handful short beans Handful carrots
1 stalk celery
1 medium onion
1 clove garlic Soy sauce
2 lbs uncooked
thin noodles
Black pepper
Salt
Garlic powder
Preparation (for 4+ people)
Slice tofu. Chop onion and garlic. Chop half of the cabbage. Thinly slice a handful of beans, carrots and celery.
Instructions
Recipe by Aracely Balleza
Ingredients
5 zucchini, diced
3 tomatoes, diced
1 medium onion, diced 3 garlic cloves, minced 1 jalapeño, thinly sliced
Instructions
1 can of corn
3 teaspoons sour cream
2 teaspoons butter Salt to taste
Heat frying pan, add butter, onion and garlic. Sauté until translucent (about ve minutes). Add the zucchini, tomatoes, jalapeño, corn and salt. Cover and let simmer for about 15 minutes until vegetables are cooked through. Remove from heat and stir in sour cream.
Story by V. Michelle Bernard
“When I was very young, the [potluck] meals seemed to appear by magic. Everything looked appetizing and tasted so good,” says Marci
Wright, hospitality coordinator at Allegheny West Conference’s DaleWright Memorial church in Germantown, Ohio. Her grandmother, Eileen Wright Lester, taught all her daughters and daughters-in-law recipes for the church’s vegetarian meals and baked goods, including Blackberry Cake Top.
Story by V. Michelle Bernard
Walk into a potluck at the Pennsylvania Conference’s Shermans Dale church, and you might nd sauerkraut or barley casserole or vegan lasagna. One thing you will always find is a feeling of family. And a pot of “Grandma Sterner’s” baked beans.
The beans have been a staple at the potluck for the last 30-plus years, rst made by grandma Grace Sterner, now cooked by her granddaughter, Robin Page.
Story by V. Michelle Bernard
After a 30-hour trip, the familiar smell and taste of food at the hospital canteen in Nepal was very comforting and reassuring to Fylvia Fowler Kline’s family, who had just arrived as missionaries from the U.S. The cafeteria delivered a plate of pakoras, an Indian snack made of vegetable chickpea fritters similar to falafels.
“Getting adjusted to a new cuisine is one of the challenges of mission service. But, it wasn’t for us,” says Kline, who adds that Nepalese food is in influenced by the flavors of India and Tibet, similar to what she ate growing up.
Story by V. Michelle Bernard
Nellie Dakanay had been a Seventh-day Adventist before attending Allegheny East Conference’s Breath of Life church in Fort Washington, Md., but she was new to American life.
“I would not have known how to eat kale or collard greens, pastas or salads,” says Dakanay, if she hadn’t started attending Breath of Life. Originally from the Philippines, Dakanay and her family moved to the U.S. in the early 1980s. Prior to arriving to the U.S., they served as missionaries in Nigeria.
It was at the Breath of Life potlucks, in the predominantly African-American congregation, that the Dakanays learned how to cook American and vegetarian meals.
Story by LaTasha Hewitt
Allegheny East Conference’s (AEC) Department of Education will be hosting two robotics events this spring at the Jessie R. Wagner Adventist School (JRW) and Pine Forge Academy (PFA). The goal of the tournaments is to expand robotics throughout the North American Division schools and to expose students to STEM-related careers. The FIRST LEGO League Junior Showcase and Expo, held at JRW, is for kindergarten through fourth grade. The Mid-Atlantic Regional Robotics Tournament, held at PFA, is for students fourth through eighth grade. All Adventist schools are invited to participate.
Story by Sylvia N. Urrutia
A group of young visitors were near Ohio Conference’s Cleveland First church one Sabbath and decided to visit. After the service, there was no potluck, so they left hungry, without making any real contacts.
After hearing about their experience, member Aracely Balleza determined to make sure that every visitor who walked through the church doors would have a lunch and a friend available for them after divine service. She has now led the ministry for the last seven years, ensuring there is a potluck every week and for every visitor.
Editorial by Weymouth Spence
Blessings abound here at Washington Adventist University (WAU) in Takoma Park, Md., where we strive to engage minds and transform lives for all of God’s children.
On our campus, just minutes from our nation’s capital city, this includes nearly 160 international students from more than 50 countries, including Angola, Antigua and Barbuda, the Bahamas, Barbados, Bermuda, Bolivia, Brazil, Burma, Cameroon, Canada, Cape Verde, China, Colombia, Croatia, Egypt, El Salvador, Ethiopia, Gabon, Germany, Ghana, Guyana, India, Indonesia, Jamaica, Kenya, Kosovo, Malaysia, Mexico, Nigeria, the Philippines, Portugal, Russia, Sierra Leone, Saudi Arabia, South Africa, Spain, Sri Lanka, the United Kingdom, Vietnam, Zambia and Zimbabwe.
Story by V. Michelle Bernard
People come in on Sabbath morning, and the tables are set up, and the classrooms are ready. They don’t know how it happens. It’s like a little Sabbath fairy comes in and sets it all up,” says Roxann Gambin, organizer of Chesapeake Conference’s Triadelphia church potluck for 12 years.
Gambin likes to operate behind the scenes. She and her husband, Len, volunteer at the church, located in Clarksville, Md., each Friday to set up the fellowship hall and prepare the kitchen. She schedules teams to run the weekly potlucks. The Sabbaths her team isn’t serving, she still often helps by dropping by the kitchen before Sabbath School and in between church to heat up and prepare dishes. The Gambins often stay until 3 p.m. to clean.