Today on DelmarvaLife:
A lemonade stand came to us today in Historic Studio D. After the police shootings in Dallas and Baton Rouge, La., this month, nine-year-old Connor Twilley wanted to do something to help. He’s raised over $700.00 for the fallen officers’ families so far. You can find Connor at his lemonade stand in his hometown of Hebron, Md.
Sometimes when school is out for the summer there’s nothing for kids to do. In Ocean City, Md., there are a bunch of camps to keep kids busy and having fun during the summer months. Sean takes us to summer camp in Ocean City, where kids are learning how to paddle board and discovering animals of the bay.
Manager of Men’s Wearhouse in Salisbury, Adam Stanley visits us in the studio to talk about what you can do with work clothes you no longer need that can make a huge difference in others’ lives. The National Suit Drive collects gently used men’s and women’s professional attire, like suits, ties, belts, shoes, etc., and gives them to the unemployed so they can dress to impress as they re-enter the workforce. Donations can me made right in the Men’s Wearhouse, and those who donate to the drive receive a 50 percent off coupon for any regularly priced item at Men’s Wearhouse. The clothes collected go to over 180 local non-profits that distribute the donations to men and women in the community that are preparing to re-enter the job market. This program has been going on for eight years now, and so far more than one-million items have been collected.
We have Chef Jason Myers with Roadie Joe’s Bar and Grill in Salisbury in the kitchen today to make Ahi Tuna Stack with sushi grade tuna, and tuna that’s easier for all of us to get our hands on.
Ahi Tuna Stack Recipe:
4oz sushi grade tuna
2oz seedless cucumber
1oz seaweed salad
2oz wasabi mayo
Wasabi Mayo- 2 cups mayo, 1/4 cup wasabi powder, 1/4 cup water (veggie stock)
instructions- whisk all ingredients together until smooth- season with salt and pepper to taste
Brunoise (dice) tuna, mango, cucumber seperately in a ring mold- place tuna followed by mango and then cucumber and gently press into mold, remove ring mold and garnish top with seaweed salad. Drizzle wasabi mayo around stack and garnish with crispy wontons and sriracha
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