As we reflect during this season of gratitude, we are filled with appreciation for everyone who made the SHE Leads Conference possible. To our dedicated team & board members, inspiring speakers, generous sponsors & donors, and passionate attendees—thank you for your hard work, commitment, and belief in our mission. Together, you helped create an incredible gathering that united women leading girl-centered organizations from across the country, fostering connections, sharing expertise, and building lasting bonds.

We’re thrilled to announce that as part of this program, the S.H.A.U.N. Foundation for Girls is awarding grants to four exceptional nonprofits from the conference: DemocraShe, 4 Girls for Girls, Women of Color Automotive Network, and Girls Going Global!

We’re excited to support their impactful work with girls and women. Thank you for helping us build a brighter future for the next generation!

Health & Wellness:

Can Diabetes Affect Your Heart?

Diabetes is caused via one of 2 ways. Either your body doesn't make enough insulin (aka Type 1 Diabetes), or your body makes enough but can't use it very well (aka Type 2 Diabetes). In both types there ends up being too much blood glucose (sugar) that stays around in your blood. Over time, that can cause serious health problems as well as increase your risk of death by 50%.

So how does insulin work and why is it important?

Insulin is a hormone secreted by the pancreas that acts by lowering the amount of sugar in the body.

What are 5 body systems affected by diabetes?



• Heart
• Eyes
• Nerves
• Feet
• Kidneys

What happens if diabetes goes untreated?

If left untreated, diabetes can lead to devastating complications, such as blindness, kidney failure, amputations, nerve damage, and especially heart disease. In fact, diabetes is a significant risk factor for heart attacks.

Featured Favorites: Carolyn's "Blessing Dressing"

I first learned to make my grandmother's (Big Ma's) cornbread dressing in middle school when I stayed with her for a year while my dad was stationed in Korea. It was an interesting time. I learned how to make fried corn also. My mom prepared her dressing the same way. As the years went on, I perfected it from my Auntie's recipes. Making cornbread dressing is a skill that doesn't require measuring ingredients - you just have to determine the size of the dish you are making. I have it down to a science, I don't measure.  

Step 1: Making the Cornbread

First, I make the cornbread. I use a box of yellow cornmeal and follow the directions on the package. I bake it in my mom's large cast iron skillet. I prepare my dressing on Wednesday - the day before Thanksgiving.

Step 2: Preparing the Chicken

I boil about 6 chicken thighs or legs seasoned with salt and pepper. Once cooked, I remove the skin, let the chicken cool, and chop it up to use in the dressing.

Step 3: Sautéing the Vegetables

I lightly sauté the following in a skillet with light oil or butter. Note: The vegetables should remain slightly crisp, not mushy!

• Onions (I prefer scallions, but you can use green onions too), finely chopped
• Green bell peppers, finely chopped
• Celery (I prefer organic celery), finely chopped

Step 4: Mixing the Dressing

While the cornbread is hot out the oven, I break it up with a stainless steel masher. Then, I add butter, some of the chicken stock from boiling the chicken, along with boxed chicken broth.

Next, I add the sautéed vegetables to the cornbread mix. Optional: Add finely chopped boiled eggs - I never use more than 4 eggs regardless of the dish size.

I season the mixture with lots of poultry seasoning and salt to taste. Keep in mind you might need to add more chicken broth/stock and/or butter. The secret is to taste it before it's baked to make sure it's well seasoned.

Step 5: Letting It Rest

I store the unbaked dressing in the refrigerator for 24 hours. This locks in all the seasonings. Note: You can get the same effect even if you don't sauté the vegetables.  

Step 6: Baking the Dressing

On Thanksgiving Day, I bake the dressing at 350°F in an aluminum pan until golden brown. Baking time: Approximately 60 minutes

I call this my "Blessing Dressing" because it's a gift passed down from my ancestors for over 100 years!