Waiting for a mentor: Zeek

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Kids ‘n Kinship provides friendships and positive role models to children and youth ages 5-16 who are in need of an additional supportive relationship with an adult. Here’s one of the youth waiting for a mentor:

First name: Zeek

Age: 12

Interests: Zeek likes swimming, zombie movies, and video games. He also likes to fish a lot. He is very caring and protective when he gets to spend time with animals.

Personality/Characteristics: Zeek is learning ways to be a better listener. He describes himself as: kind-ish (his words), helpful and caring. He is adopted but protective of and caring towards his biological siblings who live outside his home.

Goals/dreams: He would like a 1:1 male mentor, or a couple mentorship. Adoptive mom notes, “He is really in need of a positive male role model. He was formerly in foster care. He could use positive adults in his life to see there’s a different path for him and healthier way males can be. When he grows up he wants to be a manager at a store or maybe a social worker, helping kids. Animal loving, patient, and big-hearted male is encouraged to apply!

For more information: Zeek is waiting for a mentor through Kids n’ Kinship in Dakota County. To learn more about this youth mentoring program and the 39+ youth waiting for a mentor, sign up for an Information Session, visit www.kidsnkinship.org or email programs@kidsnkinship.org. For more information about mentoring in the Twin Cities outside of Dakota County, contact MENTOR MN at mentor@mentormn.org or fill out a brief form at www.mentoring.org/take-action/become-a-mentor/#search.

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Review: ‘Stumble,’ NBC’s cheerleader mockumentary, gives you something to root for

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“Stumble,” a new sitcom that premiered last week on NBC, takes Greg Whiteley’s great docuseries “Cheer,” about competitive cheerleading, runs it through “The Bad News Bears” and frosts it in the mockumentary style of “The Office,” et al. You know the drill — characters doubly conscious of the scene they’re in and the camera that’s watching them, cutaway interviews commenting ironically on the story, a camera that catches odd events around the main action and a broken fourth wall that puts the viewer in the room. It can seem an overused device, but it often produces good results, and, based on the two episodes out for review, the results here, rich in slapstick and silliness, are very good. I laughed a lot, anyway.

Jenn Lyon plays cheerleading coach Courteney Potter, and the actor has clearly taken a long look at “Cheer” main character Monica Aldama, adopting her style and three-fifths of her personality, along with a shelf-load of trophies, collected coaching at Sammy Davis Sr. Junior College (a joke about a Dean named Martin is ladled on top) in Wichita Flats, Texas, a made-up place resembling real-world Corsicana, where “Cheer” is set. As our story opens, Courteney is let go over a not particularly scandalous video (in which, at a team celebration, she is seen drinking champagne from a bottle and giving an award for “best booty”) and must tell her squad, “I have been asked to be fired.”

Her husband, Boone (Taran Killam), coaches football at SDSJC; they call each other “coach.” He was headed for the big leagues as a college player, when he suffered a brain injury on the field. (A piece of his helmet is still embedded there.) This allows for some memory jokes (“Sometimes when Courteney gets mad, I play the head injury card; if that doesn’t work, I play the head injury card”) that may count as insensitive. The brain injury community may have thoughts about that, but I don’t know.

Courteney, one national victory away from becoming the winningest coach in history, is not ready to quit. She gets herself hired to lead the team (and teach typing) at the community college in almost-neighboring Headltston, known for its Candy Button factory (and gift shop and museum), which has given the team a name, the Buttons, and a button-headed mascot. The team when she arrives consists solely of Madonna (Arianna Davis from “Lizzo’s Watch Out for the Big Grrrls”) whose extreme enthusiasm is tempered by attacks of narcolepsy. (Davis passes out funny.) Courteney picks up Dimarcus (Jarrett Austin Brown), who refers to himself in the third person, after he walks away from Boone’s football team, where he set a record “in rushing yards as well as unsportsmanlike conduct penalties.”

Peaches (Taylor Dunbar), who got her nickname when she bashed a girl in the head with a can of cling peaches (“and it stuck, the peaches and the name”) is discovered robbing Courteney’s car, from which she impressively parkours away. Sally (Georgie Murphy) is a sweet space case. Krystal (Anissa Borrego), a “cheerlebrity” with a big social media following, comes over from Sammy Davis Sr. Junior College, under the impression, created by Courteney, that the documentary — the one we’re watching — will be about her.

Remembering Stevie (Ryan Pinkston), she finds him working at a car rental place, 16 years older, and wider; he enrolls at Headltston as a 17-year sophomore and thinks of himself, incorrectly, as an assistant coach. Meanwhile, Courteney’s old assistant coach, Tammy Istiny (Kristin Chenoweth, second runner-up for Miss Oklahoma in 1991, giving her usual 200%), will become her rival, icing ambition with sugar.

As in “Cheer,” the aim is to win at the cheerleading nationals in Daytona Beach. It’s hard to see how even in a comedy that might be possible for this crew, a good deal of athleticism notwithstanding, but it’s good that the series has somewhere to go — it gives the documentary within the mockumentary focus, an independent reality, a reason to exist. (Rather than just a crew hanging out forever, with no goal in sight.) Even two episodes in, the show, created by brother and sister Jeff and Liz Astrof, is developing a solid emotional core. (And Busy Philipps will be joining the cast at some point in an unspecified role.) Whatever you make of the Buttons’ chances of survival, “Stumble” is something to root for.

‘Stumble’

Rating: TV-14

How to watch: Fridays on NBC (and streaming the next day on Peacock)

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Thanksgiving for all: Dairy-free mix-it-up citrus loaf cake from Dorie Greenspan

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Dorie Greenspan is a James Beard Award-winning author of more than a dozen cookbooks whose latest production, 2025’s “Dorie’s Anytime Cakes,” is a homage to simple but show-stopping baked treats.

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Greenspan’s recipe for a citrus loaf cake – which is lovingly illustrated by Nancy Pappas, like other recipes in the book – relies on winter’s bounty of fresh lemons, grapefruits, clementines and other fruits. In other words, it’s timed perfectly for the holiday season. A feature is that it can be made completely dairy-free, thanks to the use of olive oil, which bakes it to a deep golden-brown color.

What citrus should you use? Greenspan adds these notes: “The most play-aroundable ingredient in this recipe is the citrus, of course. See what you like most — maybe it’ll be the sharpness of lemons and limes or the sweetness of oranges, or a mix of both. I like a mild olive oil in this cake, but you might want to play up the olive flavor by using a stronger oil. And you might want to add a little vanilla or maybe a shot of dark rum or an aromatic orange liqueur.”

Mix-It-Up Citrus Loaf Cake

Makes 8 to 10 servings

INGREDIENTS

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon fine sea salt

1/4 teaspoon baking soda

1/3 cup sugar

About 3 citrus fruits (see above note on what to use)

3 large eggs, at room temperature

1/2 cup honey

1/2 cup plus 2 tablespoons olive oil OR – to make a version with dairy – 1/2 cup olive oil plus 3 tablespoons unsalted butter, melted

Citrus marmalade for glazing, such as Korean honey-citron marmalade (optional)

DIRECTIONS

Center a rack in the oven and preheat it to 350 degrees. Butter an 8 1/2-inch loaf pan or coat the interior with baker’s spray and place it on a baking sheet.

Put the flour, baking powder, salt and baking soda in a large bowl and whisk to blend.

Put the sugar in another bowl. Finely grate the zest from the citrus over the sugar – you want about 3 tablespoons of zest – and then reach in and use your fingers to smush and press the ingredients together until the sugar is moist and fragrant.

Halve the fruits and squeeze to get 1/3 cup juice.

Add the eggs and honey to the sugar and whisk until smooth, then blend in the juice. Add the egg-sugar mixture to the dry ingredients in three additions, using a flexible spatula to gently mix the batter. Then slowly incorporate the olive oil (or the blend of oil and melted butter). You’ll have a thick, smooth batter with a light sheen. Pour it into the pan and gently jiggle the pan to even the batter.

Bake for about 50 minutes, or until the cake is tall, dark and handsome and a tester inserted deep into the center comes out clean; check the cake after 30 minutes, and if it’s getting too dark too quickly, tent it lightly with foil or parchment. Transfer the cake to a rack and let sit for 5 minutes, then unmold it and turn it right side up onto the rack. If you want to glaze the cake, do it now; otherwise, just allow the cake to cool to room temperature.

To make the (optional) glaze: Bring a few spoonfuls of marmalade with a splash of water just to a boil in a saucepan, stirring to melt the jam, or do this in a microwave. Brush the glaze over the warm cake.

Storing: Wrapped well, the cake will keep for about three days at room temperature. If you have the patience, wrap it and wait a day before slicing and serving. You can freeze it for up to 1 month, but if it’s been glazed, the jam might get a bit watery – not fatal. Thaw the cake in the wrapper.

— Courtesy of Dorie Greenspan, “Dorie’s Anytime Cakes” (HarperCollins Harvest, $28)

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Thanksgiving for all: Diabetic-friendly pumpkin pie with maple-ginger crust

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Dessert is often the most anticipated course of the holidays. But with all that caloric excess – a cup of sugar here, a pint of whipped cream there – where does that leave people with diabetes?

In this recipe, the American Diabetes Association gives a healthy spin to a Thanksgiving classic, pumpkin pie. It relies on sugar substitute and has a unique crust, thanks to mix-ins of crystallized ginger and maple syrup.

“Pumpkin pie is typically lower in sugar and fat than the other holiday favorite, pecan pie. Plus, it gets a nutritional boost from pumpkin puree which is rich in vitamin A,” writes the association, which is using a recipe from licensed nurse Robyn Webb. “For this diabetes-friendly version, we reduce the sugar by using a Splenda sugar blend in the filling. The low-fat crust is seasoned with a hint of crystallized ginger and maple syrup for an extra-special flavor boost.”

Holiday Pumpkin Pie With Maple-Ginger Crust

Makes one pie (eight servings)

INGREDIENTS

1 1/2 cup graham-cracker crumbs (about 24 cracker squares)

3 tablespoons maple syrup

1 teaspoon canola oil

1 egg white (lightly beaten)

1 teaspoon finely minced crystallized ginger

1 teaspoon ground ginger (divided use)

1/2 cup low-calorie sugar substitute (such as Splenda)

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon salt

2 eggs

1 teaspoon vanilla extract

1 (15-ounce) can pumpkin puree (not pumpkin-pie filling)

1 teaspoon cornstarch

1 (12-ounce) can evaporated skim milk

1/2 cup light whipped topping

DIRECTIONS

Preheat the oven to 425 degrees.

Make the crust: In a bowl, combine the graham-cracker crumbs, maple syrup, oil, egg white, crystallized ginger and 1/2 teaspoon of the ground ginger. Press into a 9-inch, nonstick pie pan to form an even crust. Set aside.

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Make the filling: In a small bowl, mix together the Splenda, cinnamon, the other 1/2 teaspoon of ground ginger, cloves and salt. In another bowl, beat the eggs and vanilla together. Add in the Splenda mixture and stir to combine. Add in the pumpkin and stir until the mixture is well blended. Dissolve the corn starch in about 2 to 3 tablespoons of the evaporated milk. Add the corn-starch mixture and the remaining evaporated milk to the pumpkin mixture, and mix until smooth. The mixture will be thin.

Make the pie: Pour the pumpkin-pie filling into the prepared crust. Place the pie on a baking sheet. Bake for 15 minutes at 425 degrees. Lower the heat to 350 degrees, and bake an additional 40 minutes, or until the filling is set when a knife inserted comes out clean.

Remove the pie from the oven, and let cool for two hours before serving. Cut into eight wedges. Top each slice with 1 tablespoon of whipped topping right before serving.

— Courtesy of the American Diabetes Association and Robyn Webb, diabetesfoodhub.org

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