Category Archives: April 2021

“Rally for the Y” Bike Fundraiser

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The Greater Scranton YMCA is proud to announce that Brandon Whipple, Wellness Director, will again participate in the Expresso Bike Challenge: Rally for the Y fundraiser.

The 2021 Rally for the Y fundraiser will take place throughout the month of April, with funds raised benefitting the 2021 Annual Support Campaign. Brandon will ride as many miles as he can on the Expresso Bike throughout the month. Last year, he logged 300 miles on the bike and raised $3,000. This year, his goal is to raise $5,000. In addition to what Brandon raised, Expresso will donate 10 cents for every mile he rides.

“In this line of work, raising money for those in need is very important,” said Brandon. “Giving those who are less fortunate a chance to come be part of our YMCA where they can make new friends and feel like they belong is an amazing feeling. The fact that I am able to raise money while exercising is an added bonus.”

Funds raised for the Annual Support Campaign support the Y’s financial assistance program. Last year, the Y awarded $373,275 in scholarships to children, adults and families from our community, allowing them to benefit from all the Y has to offer. We believe that together, we can provide a Y membership for those struggling with chronic disease; child care for parents who need to go to work; a safe, nurturing space for kids to attend school remotely; and outreach to seniors who are feeling isolated.

To support the 2021 Rally for the Y fundraiser, simply visit us online and choose the 2021 Rally for the Y campaign. If preferred, you can also mail a check to the Y. Please note Rally for the Y on the memo line and mail to the Greater Scranton YMCA, 706 N. Blakely Street, Dunmore, PA 18512.

“Careers in Care” Nursing Scholarship

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The Northeastern Pennsylvania Health Care Foundation has announced the opening of its new Careers in Care Nursing Scholarship application, established through the Scranton Area Community Foundation. 

 This $700,000 competitive nursing scholarship program aims to support the growth and development of the nursing workforce in NEPA. The Careers in Care Nursing Scholarship Program is now accepting applications from students who plan to pursue or who are pursuing nursing and who will practice in Northeastern Pennsylvania. Interested students with demonstrated financial need can apply through the Scranton Area Community Foundation’s online portal found at safdn.org/nursing. 

The deadline to apply for a nursing scholarship is Saturday, May 15. 

To qualify for a Careers in Care Nursing Scholarship, individuals must show they have had a permanent address in Lackawanna, Luzerne, or Wyoming County for the last three years. Scholarships are available to those interested in obtaining a CNA and entering the healthcare workforce. Scholarships are also for anyone employed in the healthcare field in either Lackawanna, Luzerne, or Wyoming County and looking to advance as an LPN or RN. 

Additionally, students may apply if they are in their third or fourth year of a four-year nursing degree and looking for financial assistance. ‘Nontraditional’ students or those looking to go back to school to obtain a nursing degree may also apply. A registered nurse looking to obtain a Master’s degree may also qualify for a Careers in Care Nursing Scholarship. Letters of recommendation are required when applying. 

These scholarship opportunities offered by the Northeastern Pennsylvania Health Care Foundation through its Careers in Care program, come during a time where the strains on the healthcare workforce in Northeastern Pennsylvania have been significant. These scholarships aim to make an impact on the nursing workforce in Lackawanna, Luzerne, and Wyoming Counties. 

“These scholarships will provide the much-needed financial support to students who may otherwise not have been able to further their education,” stated Director of Nursing and Associate Professor of Practice at Marywood University, Dr. Theresa Tulaney, Ph.D., MS, RN, GCNS. “In addition, it will allow students to focus on their education instead of having to work many hours to alleviate difficult financial situations,” she added. 

“The Foundation’s Board understands the strains that the regional healthcare workforce is facing and,  through the Careers in Care initiative, strives to make an impact to address these critical issues,” said James Clemente, NEPA Health Care Foundation Board Chair. “Over the past year, we have seen just how timely this really is.” 

Additionally, through Careers in Care, the NEPA Health Care Foundation will provide grant support totaling $830,000, to a variety of organizations including Lackawanna College, for its three-year plan to enhance the pipeline of local healthcare professionals and increase the number trained and retained in the region; United Neighborhood Centers of NEPA for its Upward Economic Mobility Program; and Saint Joseph’s Center for direct support professional wage increases.  

The Northeastern Pennsylvania Health Care Foundation’s Careers in Care initiative is a $1.5 million commitment over a three-year period (2020-2023) focused on moving the needle on these critical areas. 

The rollout of the Careers in Care initiative comes after the completion of a regional listening tour which the Foundation conducted from May through September of 2019.  The NEPA Health Care Foundation conducted 30 site visits across the region to determine the health workforce challenges from the perspective of multiple healthcare providers, colleges, universities, vocational schools, agencies, and other nonprofit organizations, and how the Foundation could best make an impact.

“It was clear from discussions during our listening tour that there is a great demand for nurses at all levels. Supply is just not able to meet demand,” said Laura Ducceschi, President and CEO of the Scranton Area Community Foundation. She continued, “It was also clear that the development of the regional health workforce pipeline needs to continue to start earlier with students.” The Scranton Area Community Foundation administers the NEPA Health Care Foundation. 

In addition to the Careers in Care initiative, the NEPA Health Care Foundation is also in the seventh year of a $3.2 million commitment to the Geisinger Commonwealth School of Medicine (GCSOM) for scholarship support for incoming first-year medical students from Lackawanna, Luzerne, and Wyoming counties.  The NEPA Health Care Foundation Scholars program covers full tuition for these scholars, who indicate a commitment to practice medicine in Northeastern PA.

Cheryl’s Cuisine: April 2021

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By Cheryl Radkiewicz

Did you know that April is National Garlic Month?  What would we ever do without this heavenly herb?   

Years ago, I attended the Pocono Garlic Festival where I decided, YES, there is such a thing as too much garlic, especially when it came to flavoring ice cream.  Tried it, but definitely did not enjoy it.  However, in every day cooking, I cannot imagine living without these heavenly cloves. 

So, in keeping with the celebration of the month, I’m sharing some of my favorite recipes using garlic. 

Creamy Garlic Salad Dressing

1 pint mayonnaise (I use Hellman’s or Duke’s)
1 pint sour cream
1/2 cup oil  (I use canola)
1/4 cup sugar
1 tsp. basil
1/2 tsp. oregano
1 tsp. chopped parsley
1 Tbsp. garlic powder (Yes, 1 Tablespoon)
1/4 cup minced white onion

Combine all ingredients.  Makes 1 quart.

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Bagna Cauda
From the former Villa Virella, Blakeslee

3 oz. sweet butter
5 Tbsp. olive oil
1 small can anchovies (drained and chopped fine)
2 cloves garlic, chopped
1 cup heavy cream

Put butter, olive oil, anchovies and garlic in sauce pan.  Cook gently for about 15 minutes.  At last minute, blend in cream.  Caution:  DO NOT let mixture boil.  Transfer to copper pot, serve at once with raw vegetables.  Serves 6-8.

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Crostini Ai Due Formaggi
Also from Villa Verilla

1/4 lb. Fontina cheese, grated
1/4 lb. Swiss cheese, grated
1 egg
2 Tbsp. milk
2 tsp. dry white vermouth
1 clove garlic, chopped
1/3 cup flour
1 tsp. baking powder
1 tsp. white pepper
1/2 tsp. salt
2 loaves small Italian bread
Oil for deep frying

In small bowl or food processor combine cheeses, egg, milk, vermouth, garlic, flour, baking powder, salt and pepper.  Mix very well.  Slice bread and carefully spread mixture to the edges of each slice.  Spread on both sides of bread. Fill pot with vegetable oil half way.   Heat oil and fry crostini until golden brown on both sides, about 1 minute. Use tongs for turning.   Drain on paper towels and serve hot.

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Tomatoz Garlic Shrimp
From Tomatoz, Wilmington, NC

6 oz. cooked fettucine
2 Tbsp. olive oil
4 oz. shrimp, cleaned
2 Tbsp. chopped garlic
1/2 cup chopped spinach 
2 Roma tomatoes, chopped
1/4 cup white wine
1/4 cup vegetable or seafood stock
1 Tbsp. chopped parsley
1 Tbsp. grated Romano cheese

Peel and devein shrimp.  Heat olive oil in heavy saute’ pan.  Add garlic and roast for 2 minutes just until edges turn brown.  Add shrimp and cook for 2 minutes.  Add tomatoes and spinach.  Deglaze pan with white wine, then add vegetable or seafood stock.  Add pasta and toss to distribute evenly.  Season with salt and pepper, to taste.  Sprinkle with Romano cheese and chopped parsley.  

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Rum Runner Shrimp

3 lbs. large shrimp, rinsed and peeled
Salt, to taste
Hot sauce, to taste
1/2 cup light rum
Juice of 1 lime
1 Tbsp. Worcestershire sauce
1/2 tsp. cumin
1/4 cup butter
1/2 cup olive oil
5 garlic cloves, chopped
1/4 cup bread crumbs
1/4 cup fresh parsley, chopped

In a bowl, season shrimp with salt and hot sauce.  In smaller bowl, combine rum, lime juice, Worcestershire sauce and cumin.  Blend with shrimp,  refrigerate and marinate at least 1 hour.   In small saucepan, combine butter and oil.  When butter begins to foam, add garlic.  Saute’ for 2 minutes.  Set aside.  Transfer shrimp with marinade to shallow baking dish.  Place shrimp in single layer.  Top with garlic sauce and bread crumbs. Broil until done (about 10 minutes).  Garnish with fresh parsley.  Serves 6.

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Tomato Basil Soup
from Market on the Boulevard, Newport, R.I

4-27 oz. cans peeled and diced tomatoes
16 oz. tomato juice
2 cups white wine
15 fresh basil leaves, coarsely chopped
1 large Spanish onion, sliced
1 Tbsp. chopped fresh garlic
4 oz. sugar
1/4 cup olive oil
Black pepper
Celery salt

Saute’ onions in olive oil until translucent.  Add garlic and stir 1 minute.  Add wine, basil, tomato juice and sugar.  Let simmer approximately 20 minutes and add diced tomatoes.  Continue to simmer another 45 minutes, stirring occasionally.  Add pepper and celery salt to taste and remove from heat.  Soup should rest at least 1 hour before refrigeration.  This is best served the next day.  Yields: 4 quarts.

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Petti Di Pollo Romano
One of my favorites from Sardella’s, Newport, R.I

4-8 oz. boneless, skinless chicken breasts
12 oz. shredded mozzarella cheese
1 cup flour
1 cup dry white wine
6 sprigs parsley
8 cloves fresh garlic, finely chopped
1 stick unsalted butter

Pound out chicken breasts and cut in half.  In bowl, mix mozzarella, garlic and parsley and roll mixture into balls, about 2″ round.  Place ball in center of chicken breast and secure with toothpick.  Repeat for other 3 breasts.  In large saute’ pan heat butter.  Flour chicken breasts and pat dry.  When butter melts, place chicken in saute’ pan and brown, turning until all sides are golden brown.  Add wine and reduce.  Place saute’ pan in preheated 375 degree oven and bake for 10 minutes, until breasts puff.  Serve two pieces of chicken over a bed of your favorite pasta and equally distribute sauce.