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Chiefs to honor late cheerleader Krystal Anderson during season [Video]

The Chiefs are set to honor one of their cheerleaders, Krystal Anderson, who tragically died in March due to sepsis following complications during childbirth. The Anderson home is filled with memories of Krystal, a software engineer who cheered 100 games on the field. She lived for cheerleading and was known for encouraging others wherever she went. Clayton and Krystal Anderson met in 2016. Dancing was her minor in college, and the Chiefs eventually became her extended family. “She liked to laugh, as you can tell,” Clayton said. “She was going to have fun with whatever we’re doing. Us just doing Christmas photos one year.”In March, the Andersons suffered a double tragedy when they lost their baby, and Krystal became septic.Despite fighting through three surgeries, Krystal died.The 2024 Chiefs cheer squad plans to honor her memory by wearing her initials in red and white rhinestones on their right arm cuff. The team will also put the same logo on the padding near the 10-yard line of the Chiefs’ sideline.”I think the Chiefs are honoring her because she is the epitome of a cheerleader, not just for the Chiefs, but in life,” Clayton Anderson said. “It’s perfect. It’s everything she was about spreading joy sparkling and continue to good and put positivity into the community.”In her honor, the Hunt Family Foundation has pledged to donate to a cause that Krystal was passionate about.

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Small But Mighty: How WCK’s Locally Led Strategy Helps Feed The World [Video]

Support our efforts: https://donate.wck.org/give/499865#!/donation/checkout?c_src=2024-event-small-mightyWorld Central Kitchen is first to the frontlines, providing meals in response to humanitarian, climate, and community crises. Despite our modest size, we possess a unique ability to swiftly respond and deliver assistance. Through collaborating closely with locals and establishing essential partnerships on the ground, we ensure that our solutions not only meet immediate needs but also contribute to long-term sustainability.What the recording of our virtual event to gain insight into how we navigate these complex situations and make a significant impact. In a conversation moderated by WCK’s Chief Development Officer, Tunde Wackman, you’ll hear directly from Relief Team members Fiona Donovan and Dan Abrams, who will share firsthand accounts of how we harness the superpower of communities._Founded in 2010 by Chef José Andrés, World Central Kitchen (WCK) is a nonprofit organization that is first to the frontlines providing fresh meals in response to crises, while working to build resilient food systems with locally led solutions. Applying our model of quick action, leveraging local resources, and adapting in real time, WCK has served hundreds of millions nourishing meals around the world. __Follow WCK:Website: https://wck.org/Instagram: https://instagram.com/wckitchenTwitter: https://twitter.com/WCKitchenFacebook: https://facebook.com/worldcentralkitchenTikTok: https://www.tiktok.com/@wckitchen

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Satsuma Police urges residents not to donate to group claiming to represent police [Video]

SATSUMA, Ala. (WKRG) Satsuma Police are asking people in the small Mobile County city not to donate to an organization that claims to be representing law enforcement. A Facebook post Saturday said a number of residents have received a mailer from the National Police Association. They say the group is not affiliated with the []

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Ukrainian Borsch from The WCK Cookbook [Video]

Purchase Feeding Humanity, Feeding Hope, WCK’s first-ever cookbook at https://wck.org/cookbook.In this cookbook, we’ve gathered recipes inspired by many of the places our Relief Team has cooked following disasters and other crises around the world, as well as sharing inspiring narratives from the chefs, volunteers, and communities we’ve met along the way. WCK’s #ChefsForUkraine team served our first bowls of borsch to families fleeing into Poland in the first days after Russia launched its full scale invasion. Since then, we have provided this classic, bright-red beet soup to people all across Ukraine as a way to offer comfort and a sense of home. There are countless ways to prepare borsch and you can find our recipe in our James Beard Award-winning Cookbook. Ukrainian BorschServes 4 to 63 pounds red beets, scrubbed, 2 pounds left whole and 1 pound peeled and diced3 tablespoons vegetable oil1 large yellow onion, finely diced1 red bell pepper, finely diced3 medium garlic cloves, minced2 carrots, peeled and medium-diced1 tablespoon Hungarian paprika1 bay leaf1 tablespoon kosher salt, plus more to taste 1⁄4 teaspoon freshly ground black pepper2 medium russet potatoes, peeled andmedium-diced1 small head green cabbage, shredded1 large dill pickle, cut into 1⁄2-inch cubes,plus 1⁄2 cup pickle juice1 cup sour cream, for garnish1 bunch fresh dill, chopped, for garnish1. In a food processor fitted with the shredding blade, shred the 2 pounds whole beets. (If you don’t have a food processor, roughly chop them.)2. Transfer the shredded beets to a 6- to 8-quart stockpot and add 10 cups water. Set the stockpot over high heat and bring to a boil. Once boiling, reduce the heat to low and simmer until the beets are extremely soft and the liquid is deep red, about 2 hours. Strain the liquid through a sieve into a large bowl or container, pressing the cooked beets against the side of the sieve to extract as much liquid as possible. Discard the pulp. Measure the beet stock (it should be 4 to 6 cups) and add enough water to come to 10 cups. Set aside.3. Rinse out the stockpot. Set over medium heat and add the vegetable oil. Add the onion, bell pepper, and garlic and sauté until softened, 5 to 7 minutes. Add the carrots, paprika, bay leaf, salt, and black pepper and continue to cook until the carrots start to soften, 2 to 3 minutes.4. Add the beet stock mixture to the pot along with the potatoes and diced beets and bring to a boil. Reduce the heat to medium-low, cover, and cook until the potatoes and beets are fork-tender, 10 to 15 minutes.5. Add the cabbage and pickle and return to a simmer over medium heat. Cook until the cabbage has wilted, 3 to 5 minutes. Add the pickle juice and cook for 2 to 3 minutes to warm through. The soup should now have a rich red color. Taste and add salt, as needed. Remove the bay leaf.6. Serve garnished with a dollop of sour cream and chopped dill.