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Humanitarian Aid on Trial in Greece

  File photo: Migrants from Afghanistan is towed by rescuers of the Refugee Rescue NGO, on the island of Lesbos, Greece. Twenty-four humanitarian aid workers have gone on trial in Greece, facing felony charges of migrant smuggling, money laundering, and membership in a criminal organization . The case, unfolding on the island of Lesbos, targets former volunteers of the now-defunct NGO Emergency Response Centre International (ERCI) , which operated search-and-rescue missions between 2016 and 2018. Among the defendants are Sarah Mardini , a Syrian refugee and professional swimmer whose story inspired the Netflix film The Swimmers , and Seán Binder , a German-Irish rescue diver. Both were arrested in 2018 for their involvement in helping migrants and refugees arriving by sea from Turkey. If convicted, the defendants face up to 20 years in prison . Greek prosecutors allege that the group facilitated illegal entry into the country by monitoring coastguard communications and relaying ...
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Healthy Kids Recipes: Coconut-Chocolate Chip Granola Bars

 

Ingredients

  • 3 cups old-fashioned oats
  • 1 cup crispy brown-rice cereal
  • 1 cup semisweet chocolate chips
  • 1 cup unsweetened shredded coconut
  • ¼ teaspoon salt
  • ⅔ cup brown rice syrup
  • ½ cup tahini
  • 1 teaspoon vanilla extract

Directions

  • Preheat oven to 325°F. Line a 9-by-13-inch baking pan with parchment paper, leaving extra parchment hanging over two sides. Lightly coat the parchment with cooking spray.
  • Combine oats, cereal, chocolate chips, coconut and salt in a large bowl.
  • Combine rice syrup, tahini and vanilla in a microwave-safe bowl. Microwave on High for 30 seconds. (Alternatively, heat in a saucepan over medium heat for 1 minute.) Add to the dry ingredients and stir until evenly combined. Transfer to the prepared pan; firmly press the mixture into the pan with the back of a spatula.
  • For chewier bars, bake until barely starting to color around the edges and still soft in the middle, 20 to 25 minutes. For crunchier bars, bake until golden brown around the edges and somewhat firm in the middle, 30 to 35 minutes. (Both will still be soft when warm and will firm up as they cool.)
  • Let cool in the pan for 10 minutes, then, using the parchment to help you, lift out of the pan onto a cutting board (it will still be soft). Cut into 24 bars, then let cool completely without separating the bars, about 30 minutes more. Once cool, separate into bars.

Equipment

  • Parchment paper

To make ahead

  • Individually wrap airtight and store at room temperature for up to 1 week.

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