Showing posts with label Eat for a Cause. Show all posts
Showing posts with label Eat for a Cause. Show all posts

Saturday, July 2, 2011

Top of Utah groups, schools donate to Koins for Kenya - Standard-Examiner

Top of Utah groups, schools donate to Koins for Kenya - Standard-Examiner
see photos and read story by clicking on link above

By Ruth Malan

Standard-Examiner

Stndard-Examiner correspondent

Fri, 07/01/2011

FRUIT HEIGHTS -- Many young students in Kenya no longer have to sit on the dirt floors of crumbling schools built of sticks and mud.

That's due to the help of a few Top of Utah locals, including Morgan resident Cindy Workman and Fruit Heights couple Sue and Curt Tingey, who all became involved in a project called Koins for Kenya, a foundation that provides ways for caring Americans to actively engage with rural Kenyans to provide education opportunities.

Ten years ago, Bret Van Leeuwen, of Alpine, went to Kenya and found such a great need for outside help that he formed the foundation Koins for Kenya.

Workman, a Morgan resident and sixth-grade teacher, also helped form the foundation.
"Ten years ago, I went to Africa with another humanitarian project," Cindy said. "I met Bret and we wanted to do something for the same village and it grew from there."

Sue Tingey heard of the needs in Kenya and also desired to help. Because of some health problems she didn't have the opportunity to go with her husband when he first took the journey to help build desks for the students. But last year Sue went along, and she will be leaving July 8 on another expedition.
"At first I thought the problems were so enormous that I wondered if we could make a difference. They need water, housing, sanitation," Sue Tingey said. "Last year when we went, we added another room to a school."

Anyone can donate coins for Kenya, but several local schools have already helped in a big way. Windridge Elementary, of Kaysville, where Workman teaches, has already helped to build a school. This year, Windridge and Eagle Bay Elementary, of Farmington, collected a combined total of $10,000. Also, Guy Child Elementary School, in South Ogden, collected enough money to pay to build a cistern to collect rain water.

Each spring, Workman's class has a water walk so they can understand what it would be like not to have water in the house.
"The thing that's most awesome is to see 12-year-olds involved," said Workman.

Students in Kenyan villages must get their own drinking water.
"They usually get their water from a watering hole where animals also go," Sue Tingey said. "When the children are on their way to school they stop to get water to drink for the day."

Villagers are getting a hand up, not a hand-out.
"Villagers must put up 10 percent. They must sacrifice, cash is a really big deal," Sue Tingey said.
This year, the group traveling from Utah to the village of Mnyenzeni will build a school, two cisterns, a latrine and school desks, she said.

Curt Tingey oversees the wood shop, where desks will be built for the 300 children who will attend the three-room school. He is also building tables and furniture for the teachers, who currently must stand all day as they teach. Because they have no school supplies, Koins for Kenya will take science supplies to them.

Workman's classroom also raised money to purchase a microscope for a medical clinic. Both Workman and Tingey explained that the Kenyan government will not provide treatment for those with malaria unless they are first tested. The clinic had to have a microscope in order to provide the test. The microscope was delivered in January.

"The next day, eight people were tested and six had malaria. You could say we saved six peoples' lives," Workman said.

Sue Tingey's sister, Karen Timothy, of Fruit Heights, also wanted to get involved in Koins for Kenya.
On June 28, more than 160 people gathered in the backyard of Timothy's home for a fundraising dinner. It was a familiar scene, as this was the 12th dinner Timothy has hosted.
"To do service is a great experience. It's been so much fun," Timothy said.

In May, Tingey arranged for a huge garage sale, with items donated by friends and neighbors that raised over $5,000.

None of the money goes to overhead, it all goes to help the people, she said.

It is a tradition in Africa that schools be named for those who provide the school. However, Tingey said she was uncomfortable with having a school named for her family.
"It is an honor for them to meet you. This isn't something I am comfortable with, but I have to look at their point of view," Tingey said.
The school they will build this summer will be named "The Tingey School of Gona."
"We are naming it in honor of our kids," she said.

Donations may be made to help with the many projects taking place at Koins for Kenya. For more information go to www.koinsforkenya.com
 
According to their website, "The goal of Koins for Kenya is to develop programs which are self-sustaining."

Thursday, May 19, 2011

Eat for a Cause


Eating out this summer? Have dinner with us and you'll help build a school in Africa.

Karen and Tara Timothy are doing a humanitarian service project in Kenya, Africa this summer and need your help!

Come have dinner in our backyard with friends and neighbors. Donate what you would have spent going out to dinner to "Koins for Kenya." (Suggested donation: $10-$15 per meal) Tax Deductible.

Eat with us Tuesdays and Fridays as many times as you like, weather permitting! Pick and choose your days or come twice a week! Take out is also available! Call or email us at least 2 days prior to reserve your seat.

801-546-9460
kbtimothy@comcast.net
Fruit Heights, Utah


Menu for Friday, May 20th:
Tuscan Chicken - Tender chicken breasts cooked in savory sauce with herbs and flavored cream cheese. Served over angel hair pasta with a spinach salad and homemade French bread. For dessert, a walnut Jubilee bar with browned butter icing.

EAT FOR A CAUSE
MENU

TUESDAY MAY 24TH
BBQ Ribs 
Slow cooked pork ribs in a honey barbeque sauce served with sour cream and green onion potatoes and a side of green beans.  Fluffy homemade rolls start this meal and a fruity trifle ends it.

FRIDAY MAY 27TH
White Chicken Chili
A lighter version of its tomato-based friend, this chili is made with chicken, white corn and Great Northern beans.  Add fresh tomatoes, olives, green onions and sour cream as a garnish for a spicy hot-and-cold treat.  Paired with cornbread and honey butter, this one’s a favorite.  Cream cheese and pepper jelly on crackers will be served as an appetizer with a big chocolate chip macadamia nut cookie for dessert.

TUESDAY MAY 30TH
Sweet Pork Salad
This copycat salad is an all-time favorite.  Sweet pulled pork on a flour tortilla with rice, beans, pico de gallo, guacamole, lettuce, and a tangy tomatillo ranch dressing just doesn’t get old.  Since you had a salad for dinner you can splurge on strawberry, blueberry, or cherry cheesecake for dessert!

FRIDAY JUNE 3RD
Swiss Chicken
Moist chicken breasts topped with Swiss cheese and seasoned bread crumbs.    We’ll serve it with a green salad topped with apples, blueberries, walnuts and feta cheese in a poppy seed dressing along with homemade bread sticks.  Tonight’s dessert will be a caramel infused chocolate cake topped with sweet whipped cream and toffee chips. 

TUESDAY JUNE 7TH
Fiesta Grilled Chicken and Tomato Basil Soup
This green salad features grilled chicken breasts surrounded by sweet corn, black beans and sautéed onions.  It’s topped with pico de gallo and ranch dressing and served with a cup of tomato basil soup and a crusty loaf of beer bread to dip in oil and vinegar.  Dessert will be a moist banana cake topped with fresh banana icing.

FRIDAY JUNE 10TH
Pork Chops
Melt in your mouth pork chops in a flavorful gravy over garlic mashed potatoes.  Crunchy Sumi Salad with cabbage and ramen noodles adds a cool contrast.  Served with a big fluffy dinner roll and your choice of cupcakes:  key lime or double chocolate.

TUESDAY JUNE 14TH
Sweet and Sour Chicken
Hand battered chicken breasts baked in a pineapple sauce on a bed of jasmine rice.  Served with a side of sheczuan green beans and indulgent bleu cheese biscuits.  Pound cake makes this version of strawberry shortcake a cut above.

FRIDAY JUNE 17TH
Broccoli Mushroom/Pepperoni and Ground Beef Marinara Pasta
Our pasta night features two kinds of sauce:  an original garlic cream with broccoli and mushrooms paired with a spicy pepperoni and ground beef marinara.  You’ll get both ‘cuz they’re just better that way!  Homemade garlic bread and a fresh green salad – Olive Garden-style - round out this meal.  For dessert --- hand dipped chocolate mint and strawberry truffles.

TUESDAY JUNE 21ST
Chicken Teriyaki
This recipe for grilled teriyaki chicken comes straight from Japan but the cheese-topped red potatoes are a favorite from here at home. This meal comes with a medley of baked veggies in a light mushroom sauce topped with seasoned bread crumbs and a loaf of French bread.  Carrot Cake with cream cheese icing makes this meal irresistible.

FRIDAY JUNE 24TH
Butternut Squash Soup with Mediterranean Chop Salad
If you like summer squash, you’ll love this butternut squash soup.  We serve it with a savory Mediterranean chop salad topped with sundried tomatoes, burgundy olives and feta cheese and dressed with a tangy balsamic vinaigrette. Pumpkin chocolate chip bread compliments this harvest inspired menu, and for dessert: pistachio pudding layered with sweet cream cheese on a shortbread crust. 

TUESDAY JUNE 28TH
Chicken Fajitas
Marinated chicken breasts grilled to perfection with saute`d onions and peppers on flour tortillas…served with rice and beans, of course.  For an appetizer, a twist on traditional guacamole with a basket of tortilla chips and for dessert we’ll serve cream cheese brownies with chocolate icing.



So all I can say is, WOW.  Menu sounds delicious, the effort these ladies are putting for it is amazing.  And what a deal for a delicious meal!  Checking my calendar now...

Asante sana! 

IVL