What’s Happening Today – August 6, 2020
Today on DelmarvaLife –
There’s not question that school is going to be look a lot different this year and whether or not, it’s in person or online, there’s always one constant that comes around when school starts: the need for school supplies. When there’s a need here on Delmarva, the Salvation Army is quick to fill it. Today, we talk with Captain, Matthew Trantham about “Stuff the Bus.”
I think we can all agree that the earlier we learn to write effectively, the better our writing becomes. That’s the idea behind a special elementary student writing workshop led by Salisbury Poet Laureate, Nancy Mitchell. We talk with Nancy about “Make Your Sentences Sing with Similes” and why it’s important for kids to write.
In 2017, Livi Pejo had just completed her first triathlon in Dewey Beach. The morning after, Livi’s life was changed in a split second. A drunk driver crashed into Livi as she was waiting to cross the street. Livi now spends her days determined to overcome her paralysis. Today, we talk with Barb Brown Kursh, President of Races2Run, to learn about a virtual run being held in support of Livi. To sign up, please click here.
When creative minds in Ocean City come together, everybody benefits. In this case, we’re expanding our horizon when it comes to the arts, because “Art-X” is a go. Today, we talk with Rina Thaler, Executive Director of the Art League of Ocean City, to learn about this interactive event.
There’s a church in Easton spreading their message with music. We talk with Ray Remesch, Church Minister of Contemporary Music for Christ Church in Easton, about the weekly videos they’re releasing. Plus, we see one of those videos as the choir performs, “Jesus I Believe.”
Today’s recipe doesn’t even require the use of an oven! Chicken Waldorf Salad is perfect for a light summer lunch. Just an easy two-steps and you’ll have a summertime recipe that’s full of flavor. Check out the recipe below:
What You’ll Need
- 3 cups cooked chicken breast chunks
- 3 apples, cored and cut into 1/2-inch chunks
- 3 celery stalks, chopped
- 1 cup seedless green grapes, cut in half
- 1/2 cup coarsely chopped pecans
- 3/4 cup mayonnaise
- 2 teaspoons lemon juice
- 3/4 teaspoon salt
What to Do
- In a large bowl, combine all ingredients; toss until well coated.
- Serve, or cover and chill until ready to serve.