Meet our newest Mini Philanthropist

Meet Owen, one of EOR’s newest mini philanthropists. This summer this talented, big hearted 8 year old made rainbow loom


bracelets that we will hand deliver to the kids at Children’s Heaven and Lola Children’s Home.

Each bracelet was made with the colors of the Ethiopian Flag.


Watch out, this 8 year old is going to make a difference in the world when he grows up.

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Thanks Chris and Jaime for teaching your children about helping others.


dsc_0088                           Here’s a little throwback Thursday for you.

Back in June 2011 our generous donors funded this van for Lola Children’s Home in Mekelle, Ethiopia.

Prior to having the van the staff at Lola would use bagets (little three wheeled cabs) to take the children to medical appointments and school. Many times this would be a day long adventure as they would have to make many stops. Fast forward four years and the van continues to provide all their transportation needs. We hear over and over again how much this project has made a huge difference at Lola. Thanks to YOU are big hearted donors for making his happen.

Night of Warmth 2016

Please join us on February 27, 2016 for our 5th annual Night of Warmth fundraiser in Columbus, Ohio. Last year, this event raised the money needed to complete the water project and supply an entire village with clean water for a life time.                                                                                                                                                                                                                             David & Damon

Ethiopia at a glance

DSC_0866                                A few up to date Ethiopian Facts.  I was just trolling the Centers for Disease (CDC) control website and found the following.

Ethiopia at a Glance

  • Population: 85,000,000
  • Per capita income: $870
  • Life expectancy at birth women/men: 57 /54 yrs

Top 10 Causes of Death

  1. Lower respiratory infections 14 %
  2. Cancer 6 %
  3. Diarrheal Diseases 6%
  4. Malaria 6%
  5. Tuberculosis 5%
  6. Protein-Energy Malnutrition 5%
  7. Ischemic Heart Disease 4%
  8. Stroke 4%
  9. HIV 3%
  10. Preterm Birth Complications 3%

Wonder how clean water and education could change these above percentages?   EOR has been working hard since 2008 to improve the lives of orphaned and vulnerable kids. Will you join us?




This face. This is the face of a young man who deserves access to clean water. And thanks to EOR’s amazing donors, we were able to help make it happen. Back in 2011, I traveled with EOR to Kelecho Gerbi where we were able to see a completed water project that we had helped to fund. Since then, EOR has helped to fund yet another water project, following our mission to serve not only the orphaned and vulnerable children in Ethiopia, but also the families and communities that support and love them.

Think of this face every time you take a sip of clean, safe water. Think of the millions of children in Ethiopia who still do not have access to clean water and consider finding a worthy water project and making a donation today.

Got Wat?

I wanted to share one of our families favorite Ethiopian recipes.  This is from Marcus Samuelsson (you know, the gorgeous Ethiopian chef).  My five year old loves what he calls, “spicey chicken bones”.  If you don’t have injera (the sourdough bread typically served with Ethiopian meals) near by you can serve it over rice.

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Doro Wat Recipe

Servings: 4


  • 1/4 cup olive oil
  • 5 garlic cloves, minced
  • 5 red onions, finely chopped
  • One 2-inch piece ginger, peeled and minced
  • 1 tbsp tomato paste
  • 3 tbsp berbere
  • 8 skinless chicken legs
  • 1 tsp ground cardamom
  • 1 tbsp salt
  • 3 tbsp unsalted butter
  • 3 cups chicken stock
  • 1 cup dry red wine
  • 1 lb collard greens, finely shredded
  • 4 peeled hard-boiled eggs
  • 1/2 cup cottage cheese, 4% milk fat


1. Heat the olive oil in a Dutch oven over low heat. Add the garlic, onions, and ginger and cook, stirring occasionally, until softened, about 30 minutes. Add the tomato paste and berbere and cook for another 15 minutes.

2. Season the chicken legs with the cardamom and salt. Add the chicken to the sauce, along with the butter, chicken stock, and wine. Bring to a simmer and cook until the chicken is cooked through, about 1 hour.

3. In a separate pot, bring salted water to a boil. Add the collard greens and cook until tender, about 15 minutes. Remove the greens with a slotted spoon and transfer to the chicken stew. Serve with the hard-boiled eggs and cottage cheese on the side.