Local flavour: Reaching a goal for new Ladner home
Eat at McDonald's in Ladner or Tsawwassen the first Wednesday of May and you will be satisfying more than just your appetite.
On that day, patrons of the fast food restaurant will also be helping Reach Child and Youth Development Centre meet their goal of raising $4 million to build a brand new facility in Ladner that will provide programs and services to local children and youth with special needs and developmental disabilities.
The South Delta McDonald's locations are holding McHappy Day on May 2 where $1 from every Egg McMuffin, Big Mac or Happy Meal purchased will go to Reach's Building for Children Together capital campaign.
Reach executive director Renie D'Aquila, along with Reach Foundation chair Irene Forcier, are leading the campaign. D'Aquila says they have so far raised about $500,000 and expect to be able to start construction in 2014/15.
Reach is currently located in east Ladner on 72nd Street. The society is hoping to redevelop Kin House on 47th Avenue, a plan endorsed by the local Kinsmen Club and the Corporation of Delta, which contributed the $1 million parcel of land.
"The new facility is going to give us capacity to serve more kids," said D'Aquila, explaining the society will eventually be able to triple the number of children and youth it serves each year from 800 to 2,400.
The new location will also be more visible, easily accessible by bus, and will allow Reach to better connect families with other community groups and services.
"Basically it brings Reach and children with needs into the 21st century. It's no longer socially appropriate to have special needs kids separated from the community, isolated from the community," she said.
She encourages families to come out and support reach through McHappy Day, where there will be face painting, balloon animals, music and entertainment.
Last year's event raised $5,000.
Quinoa Mediterranean Salad
Ingredients
1 cup pearl barley
1 cup quinoa
3 cups cherry tomatoes
½ large red onion
1 sweet red pepper
1 English cucumber
4 cups coarsely chopped baby spinach
200 grams feta cheese, crumbled
Dressing
½ cup extra virgin olive oil or less depending on taste
½cup lemon juice or balsamic vinegar
1 tsp dried oregano
½ tsp salt and pepper
Directions
Rinse and soak barley for several hours to overnight if possible. In a sauce pan of boiling water cook barley for about 20 minutes and cool. Cook quinoa according to directions and cool. Cut tomatoes in half and add quinoa and barley mixture. Cut onion, red pepper and cucumber into one inch chunks and add to quinoa and barley mixture.
Whisk together oil, vinegar, salt and pepper. Pour over salad and toss. Refrigerate for 20 minutes or up to 24 hours. On serving add spinach and feta cheese.
Serves 12-16.
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