• We have assisted Community Members with Access to Computers and Internet
• Given Individuals in the community with Higher Education Funds
• Exposed Individuals to a healthier lifestyle a wholistic approach
• Facilitated Financial Literacy Workshops and assisted those in chexsystem to open up accounts with financial institution
• Facilitated  Construction Training Workshops to build job readiness skills

We  continue to assist those in need we do need your help.  Please make a contribution so we can serve more historically disenfranchised, un and under employed community members 2019.

Ingredients

• One 3 1/2-pound sugar pumpkin or butternut squash, peeled and cut into 1-inch pieces
• 1/2 cup plus 1 teaspoon extra-virgin olive oil
• 1 teaspoon ground cumin
• Kosher salt
• Pepper
• 1/2 cup pepitas
• 1 1/2 cups whole-milk yogurt
• 2 tablespoons fresh lemon juice
• 1 tablespoon almond butter
• 1 tablespoon minced chipotle chile in adobo sauce
• 1 small garlic clove, finely grated
• 1 teaspoon sweet paprika
• 15 ounces baby kale
• 1 small red onion, very thinly sliced
• 4 ounces blue cheese, crumbled

How to Make It

Step 1    Preheat the oven to 425°. On a large rimmed baking sheet, toss the pumpkin with 1/2 cup of the oil and the cumin and season with salt and pepper. Bake for about 30 minutes, stirring halfway through, until tender and just browned in spots. Let cool. Leave the oven on.

Step 2    On another baking sheet, toss the pepitas with the remaining 1 teaspoon olive oil. Toast for about 7 minutes, until puffed and lightly browned. Let cool.

Step 3    Meanwhile, in a medium bowl, whisk the yogurt with the lemon juice, almond butter, chipotle, garlic and paprika. Season the dressing with salt and pepper.

Step 4    In a large bowl, toss the kale with half the dressing and season with salt and pepper. Fold in the pumpkin and onion. Top with the pepitas and blue cheese and serve, passing the remaining dressing at the table.
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Make AheadThe dressing can be refrigerated for up to 5 days.


​From Food and Wine

Jesse Owens was born in Alabama and, aged 9, the family moved to the Granville section of Cleveland. His early life was marked by poverty, and he was forced to take many menial jobs such as delivering goods and working in a shoe repair shops. However, he was able to develop his passion for running and athletics; from an early age, he was identified as having great potential talent. In later life, he gave much credit to Charles Riley, his high school coach who encouraged him and made allowances for his difficulty in making evening training sessions because Jesse had to work in a shoe repair shop.

Jesse Owens rose to national prominence in 1933, when he equalled the world record (9.4 seconds) for the 100 yard dash. He attended Ohio State University but, without a scholarship, he had to continue working part time. In the 1930s, America was a highly segregated society, and when traveling with the team, Jesse had to suffer the indignities of eating at separate restaurants and staying in different hotels.

One of his great athletic feats occurred in 1935; during one particular track meet, he broke three world records. This included the long jump (Owen’s record stood for 25 years), 220 yards and 220 yards hurdles. He also equalled the record for 100 yards.