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5427 Twin Knolls Road
Columbia, MD  21045
Tel: (410) 997-3414
Tel: (301) 596-0800

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Join Our “Potluck Makeover” Facebook Chat

Story by Taashi Rowe

Did the July issue of the Visitor magazine make your mouth water? Did visions of Top Chef or Emeril dance in your head as you leafed through the feature where we gave a healthy makeover to some of our favorite, but at times unhealthy, potluck dishes? If so, then good! It made us (well, me) want to dust off pots and pans too. If you have any questions or healthy cooking tips that you’d like to share with other readers we are encouraging you to log on to our Facebook page and join Clara Iuliano, the master chef/nutritionist behind these recipe makeovers, on July 21 from 7-9 p.m. Let us know if you’ve already tried any of the recipes and how you liked them.

Iuliano, a member of the Pennsylvania Conference’s Hamburg church, is a registered dietitian who specializes in highs—blood pressure, body weight and cholesterol. She does one-on-one “nutri-coaching” and group classes at venues across Pennsylvania.

Can’t make the live chat? Send your questions to and we'll ask her.

In the meantime, try this easy, high fiber Viva Spread recipe below. The fiber in the chickpeas helps you to feel satisfied sooner and helps keep the intestines in great shape. If you are used to making the traditional fat-laden, high sodium Big Frank Spread, switching to this recipe will save 87 calories, 10 grams of fat and 90 milligrams of sodium per serving!

Viva Spread

15 oz can chickpeas, drained
2 tbs finely chopped raw onions
2 tbs mayonnaise (Vegenaise or Nayonaise)
2 tbs The Vegetarian Express Saucy Ranch Seasoning
2 tbs sweet relish (e.g., Pa’s Sweet Pickle Smack,

Heat the chickpeas for a few minutes on medium heat, just enough to soften them a bit.

Remove them from the stove and mash with a potato masher, leaving some texture. (Don’t put it in the blender or you’ll get hummus!)

Add the remaining ingredients and mix well.

Refrigerate for a few hours, then enjoy on a sandwich or crackers!

Serves 8, ¼ cup. Per serving: 103 calories, 2.3 g fat, 271 mg sodium, 16.9 g carbohydrates, 3 g fiber, 4 g protein