Blog

Letter from the ED – Fall 2018

Homeless=Hurt

When you see a youth on the street in Edmonton, you are not just seeing someone without a home, you are seeing a child that is hurt. They have been hurt by their families, or friends, or government systems, or the community they are in, and in many cases, all of the above.

Think about the communities you live, work, and play in. Many of us are fortunate to have people who love us, support us, care for us, and believe in us—even when we don’t believe in ourselves. The youth at YESS haven’t had these empowering, comforting experiences. The community that was supposed to love, support, teach, and empower them was not safe. Our community was not safe.

We are not separate: traumatized youth are not them, they are us. The days when we can all come together are days when we can heal together. These young members of our community can be some of the most powerful contributors to our community if we see them as us, if we let them in and provide, safe and healthy spaces for them, and if we slowly and patiently walk beside them as they try to heal from the damage already done and move forward. This fall we are focusing on bringing more awareness to the hurt behind the symptom of homelessness and to the amazing youth serving organizations who passionately try to help.

You will see us speak more about what these youth face and what our youth serving partners are up to. You will hear us speak about community healing—because we cannot do it alone. It will take each and every one of you and us to make a difference.

We are #healingtogether.

YESS Executive Director Margo Long's signature

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Fall Recipe from The Organic Box

The Organic Box provides hundreds of dollars’ worth of produce to our kitchens every week. They have also shared their passion for helping our youth with their Food Family initiative, which has led to donations of over $13,000.

 

Carrot Cake Muffins

Ingredients:

2 cups flour (mixture of white and whole wheat works well)

2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1/2 tsp ground ginger

1/2 cup melted coconut oil

1 cup brown sugar

1/2 cup unsweetened applesauce

1/4 cup plain yogurt

3 large eggs

2 tsp vanilla

2 cups finely shredded carrots

1/2 cup raisins

1/2 cup chopped walnuts

Shaved coconut and rolled oats for topping (optional)

Directions:

  1. Preheat oven to 350. Prepare muffin tins with liners
  2. Sift together flour(s), baking soda, salt, cinnamon and ginger. Set aside.
  3. Whisk together brown sugar and coconut oil. Beat in the applesauce and yogurt until fully combined. Add the eggs, one at a time and then the vanilla.
  4. Using a spatula, stir the dry ingredients into the wet ingredients until just combined. Fold in the carrots, raisins and walnuts.
  5. Fill muffin cups 3/4 full and top with shaved coconut or rolled oats if desired.
  6. Bake for 20-25 minutes or until a toothpick comes out cleanly. Cool to room temperature before enjoying.
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