Virginia Beach Is One of the Best Places to Live in the U.S. for Quality of Life, Affordability, and Health Care
September 25, 2024 – Living next to the beach in Virginia Beach offers numerous health benefits, including increased physical activity, reduced stress, and improved mental health. The city, home to nearly 460,000 residents, has been ranked eighth in the U. S. News ranking of 150 urban communities with the best quality of life, education, economic prospects, affordability, and health care. Despite its resort city status, Virginia Beach is known for its friendly residents and relaxed atmosphere, making it an attractive place to live. The city’s rich history dates back to Indigenous tribes and English settlers in the 17th century. Compared to other coastal communities, Virginia Beach remains more affordable, with a median home value of $358,477 and median monthly rent of $1,804. It is considered a desirable place to live and a popular vacation destination, welcoming over 13 million visitors in 2022. Virginia Beach, along with Naples, Florida, is one of the top coastal communities in the U. S. News ranking of the best places to live in the country.
For more information, check out Travel & Leisure’s Article https://www.travelandleisure.com/virginia-beach-among-best-places-to-live-in-america-2024-8703237
Virginian Pilot highlights WC Team member in their recent Prime Time Section
September 19, 2024 – Westminster-Canterbury on Chesapeake Bay was proud to be featured in the Virginian Pilot’s recent Prime Time Section on Sunday, September 8th. Check out the link below to read Westminster-Canterbury’s own, Jennifer Cava’s, featured article. Jennifer shares insights on Ways to Enhance the Joy of Family Members with Dementia. The full article can be found on page 4 of the link below.
Westminster-Canterbury Hosts Meal Packing Event in Collaboration with
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!
