PRESIDING:   Maureen Barry

 

GREETERS:  Norene Chip & Beth DeWall

 

TICKLING THE IVORIES:  John Ray​
 
THOUGHT FOR THE DAY & PLEDGE:  Sarah Oliver

 

ATTENDANCE:  Sue Watson

 

SCRIBE:  Greg Michel

 

TREASURER:  Chris Simcox

 

GUESTS:  

 

 

 

Joan O’Neil had three guests:

-- Courtney White, our speaker and founder of Culinary Care.  She is a graduate of the University of Arizona, where she majored in          Communications, is now working as a brand manager.

-- Scott Saxe has been working as an advisor to Courtney for the     past 1 1/2 years, and has recently joined the organization as     President of the Board.

-- Natalie Brand, also a U of A grad, and daughter of a close friend     of Joan’s.  
        

 

 

 

 

ANNOUNCEMENTS:  

 

RYLA Applications now being accepted
For complete information and a PDF of the application, go to:  http://www.rotary6440.org/Stories/ryla-applications-now-being-accepted

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The Club History is now up on the website.  Check it out!  Go to the website … on the right column find “Club Links” … click on Club History at the bottom

 

UPCOMING EVENTS: 

 

Soup Kitchen
We’re on tap again for this great service opportunity on Monday, Feb. 2 at Second Baptist Church in Evanston.  Volunteers signed up are:  Marcie Goldstein, Ellen Greenberger, Jim Bowman, Jeff Martin, Gil Gilbert, Jim & Zoe Griffith, Sarah Oliver, Sue Watson, Puran Stevens and her friend Gloria Woodson.

 

Dr. Seuss End Polio fundraiser
Carol Wells reminded everyone of the amazing opportunity to share fellowship, enjoy art, learn more about Theodor Geisel (aka Dr. Seuss) and raise money to End Polio.  Join other Rotarians, family and friends next Sunday, Feb. 25,  at the Dr. Seuss Gallery, Level 2 at Water Tower Place for this afternoon event.  No purchase is necessary, but the hope is to fill the room with Rotarians to show our support and commitment to ending this curable, crippling disease.   Collection curator, William Dreyer, will provide interesting background about Dr. Seuss’s work.  Also, the Bill and Melinda Gates Foundation will donate $2.00 for every $1.00 raised at this event.  

 

Kids Against Hunger
The Winnetka Northfield Rotary Club is working with Kids against Hunger to organize the packing of special nutritional food packages for hungry children in Nicaragua. These food packages are assembled by teams of volunteers standing at tables for their 2 hour shifts in groups of 12. This extremely well organized event takes place at The Winnetka Community House on March 21st. I will be signing up our group for the 11 a.m. - 1:00 p.m. shift. 

 

For the 3rd year, our club will be organizing tables of volunteers to help. We hope to repeat the success of last year when we had two tables of club members working together at this very worthwhile and fun event. The cost is $20 per volunteer if we register by February 15th, with the funds used to pay for the supplies. Ellen Falkof will register club members (and families and friends) interested in participating so we are assured to be at the same tables at this very large event.  Payment can be made by giving Ellen or Chris Simcox cash or a check made out to The Wilmette Harbor Rotary Foundation no later than our meeting on February 11th.

 

Would the 2015-2016 Board Members please let Greg Michel know if they could be present for a “pre-meeting” photo on February 11 @ 7:15 a.m.?  That includes:  President:  Carol Wells, President-Elect:  Sue Watson Past-President Susan Fisher, Secretary:  George Pearce, Treasurer: Chris Simcox; Directors-at-Large: Ellen Falkof, Michael Bailey, and Herb McDowell ; as well as Directors completing their term:Tom Ryan, Ellen Greenberger, and Katie LaMoyne

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SHENANIGANS:  Heidi Voorhees’s message:  Repaint, repaint, and thin no more.

 

 

The idea for Culinary Concern arose when Courtney experienced the loss of her father from cancer.  She was amazed at the support group that surrounded their family with food, transportation and emotional support.  Courtney came to realize that there were many families not fortunate enough to have such a support group in similar situations.

 

By building a collaboration with hospitals and selected restaurants, they are able to identify those in need and deliver meals to those individuals and families.  Here’s how they work:
1. Food is Donated from well-established local restaurants that prepare made-to-order meals for the families they serve.
2. Referrals Are Made by medical staff at Chicago’s major medical institutions, as well as cancer organizations.
3. Families Are Contacted by Culinary Care’s dedicated team of volunteers
4. Food is Delivered directly to the hospital where the patient is receiving care by volunteers and dedicated partners

 

Here the organizations that are part of the collaboration:

 

  

  

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In less than two years, Culinary Care has delivered more thanf 1,700 meals.  Here’s their website:  http://culinarycare.org

NEXT WEEK’S PROGRAM:  Heather Freed, Ericka’s Lighhouse
 
NEXT MEETING CLUB DUTIES (Jan. 28):