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UNMET Gala creates an enchanted evening and raises $1.5 million in support of WoodGreen and the unmet needs of Torontonians

UNMET Gala creates an enchanted evening and raises $1.5 million in support of WoodGreen and the unmet needs of Torontonians

Cision Canada12-05-2025
The UNMET Gala presented by Rogers transformed Evergreen Brick Works on May 8 into a Midsummer Night's Dream as it raised funds to support WoodGreen's UNMET Needs Campaign.
TORONTO, May 12, 2025 /CNW/ - The UNMET Gala hosted close to 500 of Toronto's business and philanthropic leaders at Evergreen Brick Works last Thursday night to raise a remarkable $1.5M in support of WoodGreen Community Services.
The UNMET Needs Campaign is raising $25 million to address the urgent, unmet needs of Toronto residents who are unhoused, unsafe, unwelcome, unseen, unfed and unsupported.
This year's gala was organized by The WoodGreen Foundation board member and UNMET Gala chair Krystal Koo, and event co-chair, Fernanda Dovigi, and was presented by Rogers Communications. It was the second iteration of WoodGreen's signature, UNMET Gala, which premiered in 2023.
The gala's Midsummer Night's Dream theme reflected the Athenian essence and deep-rooted connection WoodGreen shares with Toronto's east end and the Danforth community. The fantastical elements created a magical realm where reality melted into fantasy, with every corner in the ethereal landscape holding a whisper of mystery and allure. Enchantment and elegance converged in the beautiful and creative attire of the guests, who enjoyed the exquisite Mediterranean cuisine of Milos and danced the night away under the velvet sky.
"We are incredibly grateful for the overwhelming support of our donors and sponsors, as their support will ensure WoodGreen can continue delivering high-quality, front-line, positive change in our city," said Teresa Vasilopoulos, Executive Director of The WoodGreen Foundation. " WoodGreen's UNMET Needs Campaign is raising funds to create a more equitable city, addressing the pressing need for affordable housing, crisis support for vulnerable seniors, mental health and wellness programs for at-risk youth, support for women and children fleeing abuse, food and financial security, and skill-based programs for unemployed individuals and newcomers. We are exceedingly grateful to the Gala Co-Chairs Krystal Koo and Fernanda Dovigi and their incredible UNMET Gala committee who made this amazing night possible."
"WoodGreen's work is critical to the health and vibrancy of Toronto, and we wanted to shine a light on the transformative impact it has had on the lives of hundreds of thousands of people. It's been an honour to celebrate WoodGreen and rally support for their work in meeting the unmet needs of tens of thousands of underserved residents of our city. We sincerely thank all of our sponsors and guests for their generosity and support," said Krystal Koo, UNMET Gala Chair who has served as a WoodGreen Foundation Board member since 2018.
Guests created lasting memories with a unique photo shoot by acclaimed Toronto-based photographer and art director Renata Kaveh, in the beautiful midsummer entry garden. A black-and-white portrait studio by The Collective You, which has photographed celebrities around the world, captured intimate moments with timeless sophistication.
Dedicated members of the UNMET Gala committee include: Melissa Baldassarra, Suzanne Boyd, Rochelle de Goias-Jackman, Rana Florida, Claire MacNamara, Vanessa Mulroney, Jenna B. Naumovich, Jessica Polanski, Karolina Segal, and Victoria Webster.
To learn more about WoodGreen's UNMET Needs Campaign, please visit www.woodgreen.org/unmet.
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  • National Post

Tricon & Toronto Life Announce Summer Garden Party at Evergreen Brick Works

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‘Cruise Ship Kid' by Emma Swan: A Book Review
‘Cruise Ship Kid' by Emma Swan: A Book Review

Geek Dad

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  • Geek Dad

‘Cruise Ship Kid' by Emma Swan: A Book Review

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Through plague, scurvy and heat, lemonade has always been there for us
Through plague, scurvy and heat, lemonade has always been there for us

Toronto Sun

time11-07-2025

  • Toronto Sun

Through plague, scurvy and heat, lemonade has always been there for us

Published Jul 11, 2025 • 5 minute read Classic Lemonade. Photo by Justin Tsucalas / For The Washington Post Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. When life hands you lemons, it's not necessarily trying to destroy whatever scant fibres of sanity you have left. On the contrary, lemons may very well be the thing that ends up saving you! On some level, lemons have always been looking out for us, even if we insist on making them the sourpuss in our sayings. This advertisement has not loaded yet, but your article continues below. THIS CONTENT IS RESERVED FOR SUBSCRIBERS ONLY Subscribe now to read the latest news in your city and across Canada. Unlimited online access to articles from across Canada with one account. Get exclusive access to the Toronto Sun ePaper, an electronic replica of the print edition that you can share, download and comment on. Enjoy insights and behind-the-scenes analysis from our award-winning journalists. Support local journalists and the next generation of journalists. Daily puzzles including the New York Times Crossword. SUBSCRIBE TO UNLOCK MORE ARTICLES Subscribe now to read the latest news in your city and across Canada. Unlimited online access to articles from across Canada with one account. Get exclusive access to the Toronto Sun ePaper, an electronic replica of the print edition that you can share, download and comment on. Enjoy insights and behind-the-scenes analysis from our award-winning journalists. Support local journalists and the next generation of journalists. Daily puzzles including the New York Times Crossword. REGISTER / SIGN IN TO UNLOCK MORE ARTICLES Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account. Share your thoughts and join the conversation in the comments. Enjoy additional articles per month. Get email updates from your favourite authors. THIS ARTICLE IS FREE TO READ REGISTER TO UNLOCK. Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account Share your thoughts and join the conversation in the comments Enjoy additional articles per month Get email updates from your favourite authors Don't have an account? Create Account Originating in the once-borderless lands of Asia, the earliest lemons were far too bitter to eat, but humans established plenty of medical uses for every part, including rind and root. Lemons balanced vata and qi — a.k.a. vital life energies — all while looking gorgeous. As curative as it was, the tree was prized primarily as an ornament, and as civilizations expanded, the lemon, on the strength of its good looks, made its way westward to Ancient Rome. It also helped that beneath the sweltering Mediterranean sun, lemons perfumed the air with a glorious aroma that was intoxicating to humans … and repulsive to flies and mosquitoes. By the Middle Ages, lemons had been selectively bred until they were sour, and Islamic physicians had unlocked even more of the fruit's curative potential. Elixirs of honey-sweetened lemon water – prescription-strength lemonade – were used to treat ailments such as stomach worms. In the 10th century, Italy's famed medical school in Salerno discovered that citrus could be the solution to the dreaded nautical affliction scurvy. It would take another eight centuries, and the lives of millions of sailors, before the navies of Northern Europe discovered the same. This advertisement has not loaded yet, but your article continues below. Making syrup with lemon peels for Classic Lemonade. Photo by Justin Tsucalas; food styling by Lisa Cherkasky / Both for The Washington Post It's not surprising that something so tasty as lemonade eventually made its way from healthful tonic to casual beverage, and became the trendiest drink in 17th-century Paris. Thousands of lemonadiers roamed the city streets with large canisters, quenching Parisians' thirst and, one theory has it, possibly saving them from a plague outbreak in the process. A resurgence of the Black Death had been steamrolling its way throughout Europe, wiping out town after town, as it made its way toward Paris. Yet somehow, the city was largely spared! Many believed it to be a miracle, for what else could deter such an unknowable horror? It would be another 200 years before the advent of germ theory, or the discovery that plague wasn't caused by evil spirits but spread by the fleas that tormented rats. Your noon-hour look at what's happening in Toronto and beyond. By signing up you consent to receive the above newsletter from Postmedia Network Inc. Please try again This advertisement has not loaded yet, but your article continues below. No one had any reason to consider that what may have saved the city was its garbage-filled gutters, or the incalculable number of discarded rinds left by the legions of lemonadiers. They didn't know that the oil in lemon rinds happens to be a powerful insecticide that kills fleas. All they knew is that someone – or something – was looking out for Paris, keeping its citizens safe from plague, and its rats free from itchiness. In the United States, lemonade first gained popularity in powdered form; whipped up by pharmacists using sugar and lemon oil, it was a must for pioneers venturing into wild frontiers, where it helped mask the taste of questionable water sources along the way. When temperance movements started gaining steam in the 19th century, teetotalers held up lemonade as the refreshing alternative to alcohol – the first 'mocktail' for the emerging sober set. This advertisement has not loaded yet, but your article continues below. Since it's mostly water and sugar, lemonade doesn't actually derive many 'healthy' benefits from the lemon's chemistry, but plenty from its flavor. In that spirit, my recipe for the classic drink stars by infusing sugar syrup with lemon peels, before the juice even enters the picture. During the 1918 flu pandemic, a collective of California citrus growers (known as Sunkist) decided that the refreshing taste of lemon could spur the infirm to drink more fluids. While doctors understood it wasn't a cure, they knew hydration helped patients survive, so lemon was medicine. Sunkist ran newspaper ads advising the public to 'avoid crowds, take adequate exercise, get plenty of sleep, and drink one or two glasses of hot lemonade daily.' (The flu must have found iced lemonade just too refreshing.) This advertisement has not loaded yet, but your article continues below. While lemonade might not be medicine, there's still science behind its ability to quench your thirst on the hottest of days. Lemonade, like all sour liquids, stimulates salivation. When you're dehydrated, your mouth goes dry, and acidic drinks don't just replenish your body's water – they keep your mouth feeling good. The better something tastes and makes you feel, the more you'll drink. Lemons have always wanted good things for you, and still do. Classic Lemonade Servings: 6-8 (makes about 6 cups) Total time: 20 mins, plus steeping and refrigeration time For a lemonade that's bursting with bright, puckery flavor, strips of lemon peel are simmered in simple syrup to extract their fragrant oils before mixing the syrup with water and fresh lemon juice. Give it a taste before serving; if you'd like it to be less tart, add more water to dilute. This advertisement has not loaded yet, but your article continues below. Make ahead: The lemonade needs to be prepared and completely chilled for at least 2 hours before serving. Storage: Refrigerate for up to 1 week. INGREDIENTS 6 large lemons, preferably organic and unwaxed (about 2 pounds total) 5 cups water, divided 1 1/4 cups granulated sugar 1/8 teaspoon fine salt Ice DIRECTIONS Use a vegetable peeler to remove the peel from 3 of the lemons in long strips. (If there is a lot of white pith on the peel, remove it with a sharp paring knife but don't worry about getting all of it.) In a small (1- to 2-quart) saucepan over medium-high heat, combine 1 1/2 cups of the water with the sugar, peel strips and salt, and bring to a boil, stirring to dissolve the sugar completely. Turn off the heat and let the syrup steep for 15 minutes. This advertisement has not loaded yet, but your article continues below. Meanwhile, halve and juice the lemons. You should have about 1 cup. Transfer the juice to a pitcher, add the remaining 3 1/2 cups of water, and stir to combine. After the syrup is done steeping, use a fine-mesh sieve to strain the syrup into the pitcher and stir to combine. Transfer the softened lemon peels to a wire rack set over a large sheet pan, and let cool and firm up. Transfer the lemonade to the refrigerator and chill until completely cold, 2 to 3 hours. When ready to serve, fill glasses with ice, add the lemonade and garnish with a candied lemon peel, if desired. Substitutions: Lemons >> limes. Nutritional Facts per serving (3/4 cup), based on 8 | Calories: 123; Fat: 0 g; Saturated Fat: 0g; Carbohydrates:32 g; Sodium: 36 mg; Cholesterol: 0 mg; Protein: 0 g; Fiber: 0 g; Sugar: 31 g This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian's or nutritionist's advice.

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