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WC Residents & Team Members Support Rise Against Hunger

May 20, 2024 – Westminster Canterbury Hosts Meal Packing Event in Collaboration with
Rise Against Hunger – Click https://www.youtube.com/watch?v=Hzn2M1UXNjM to watch the highlight reel from this wonderful event!

Westminster Canterbury is proud to announce its continued partnership with the international hunger relief organization Rise Against Hunger.

60-plus WC resident and team member volunteers aim to pack an impressive 10,000 meals in two hours. This initiative presents a unique opportunity for volunteers to contribute hands-on towards addressing the global issue of hunger. Participants will be organized into assembly lines, working collectively to assemble meal kits from raw ingredients to boxed, ready-to-ship packages.

This marks the fourth occasion in recent years that Westminster-Canterbury
has hosted such an event, indicating its popularity and commitment to making a positive impact.
“We are thrilled to once again partner with Rise Against Hunger for this important event,” said Rev. Jenny Spivey, Senior Chaplain at Westminster Canterbury. “This is an excellent opportunity for our community to come together and contribute to alleviating hunger on a global scale.”

CNBC: Birdsong Online Tutor Program Connects Seniors with Students

Westminster-Canterbury created the virtual platform, birdsongtutor.com, to connect seniors with students who need homework help during the pandemic and beyond. Thanks, CNBC and “The News with Shepard Smith” for and featuring our program. It’s the perfect reminder for families whose children might need some summer “catch-up” help. To sign up as a tutor or as a student, visit birdsongtutor.com.

WTKR’s Coast Live: WC Executive Chef Bobby Marnier Celebrates National Garden Month

April is National Garden Month. Westminster-Canterbury Executive Chef Bobby Marnier shared his recipe with Host April Woodard for Zucchini with Bruschetta and Pesto — a tasty dish that takes advantage of the vegetables and herbs from the garden.  To make it at home, see the Chef’s recipe below.

Zucchini Noodles with Bruschetta and Pesto

Bruschetta

3 Roma Tomatoes

1 Clove Garlic Minced

2 Tbsp. Extra Virgin Olive Oil

8 Leaves Basil Chiffonade

1 tsp. Kosher Salt

1/2 tsp. Balsamic Vinegar

1/2 tsp. Fresh Ground Black Pepper

Pesto

2 Cups. Basil

2 Cloves Garlic

1/4 cup. Toasted Pine Nuts

1 tsp. Kosher Salt

2/3 cup. Extra Virgin Olive Oil

1/2 cup. Parmesan Cheese

Add all ingredients to the blender except olive oil and parmesan cheese, pulse a few times, with the blender on slowly add in olive oil until all is incorporated. Pour pesto into a clean bowl and fold in parmesan cheese.

Zucchini Noodles

2 Medium Zucchini

Use a Mandoline to Julienne the Zucchini — slice into thin noodles.

Place zucchini noodles in a serving bowl, top with bruschetta, drizzle with basil pesto, and grated parmesan cheese on top.

Enjoy!

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