A ninth Hole in the Wall camp is in the works -- thanks to actor Paul Newman who started the first camp for critically-ill children in Connecticut in 1988. Hole in the Wall camps host thousands of children for free and are now scattered all over the map -- in California, New York, France, and other locations. And one will soon open in Israel.

Each Hole in the Wall camp is a separate entity with its own distinct personality and name -- like The Victory Junction Gang in Randleman, NC and Camp Boggy Creek in Eustis, Florida. All camps share a common goal of building self-esteem and restoring joy in the lives of seriously-ill kids. And typical camp activities -- for kids whose diagnoses range from cancer to muscular dystrophy -- include rope climbing, face painting, horseback riding, swimming, and sports. It's a typical camp where children can enjoy childhood, without compromising their medical needs, due to state-of-the-art medical care.

Newman makes periodic visits to the camps and only partially funds the camps that mostly survive on their own through charitable contributions. He clearly loves the camps that have served more than 100,000 kids from 34 states and 31 countries and says he wants the camps to be the legacy he one day is remembered for. And what a legacy it will be.

I could eat pesto on just about everything. As a spread on warm bread, sauce over meats, drizzled over salads and into soups, and on pasta. So some good news for all you pesto lovers because it is extremely healthy aiding in digestion and boosting the immune system. It is good for gout, muscular aches and pains, rheumatism, and your respiratory system. Some studies show that basil is a cancer preventative herb. It also helps people with diabetes because it can lower blood sugar levels and aid insulin release. 

One ounce of fresh basil leaves has 12 calories.  It provides 0.9 g protein, 0.3 g fat, 2 g carbohydrates, 91 mg calcium, 0.3 mg iron, approximately 12,380 IU vitamin A and 8 mg vitamin C.  One teaspoon ground basil has 4 calories.  It provides 0.2 g protein, a trace of fat, 0.9 g carbohydrates, 30 mg calcium, 0.6 mg iron, 131 IU vitamin A and 0.9 mg vitamin C.

Vicki's Pesto Sauce
4 cups fresh basil leaves
4 large garlic cloves
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Pecorino Romano cheese
1/2 cup pine nuts
1/2 lemon
1/2 cup olive oil
1/2 cup walnut oil  (if allergic to walnuts then double the olive oil)

Squeeze lemon into food processor making sure no seeds get in. Combine the garlic and pine nuts in the processor with the lemon juice. Add basil and cheeses and continue processing. With the machine running, slowly add the mixture of olive and walnut oils.  Season to taste with salt and freshly ground pepper and process to the desired consistency.  Let stand 10 minutes before serving. Can be kept in the refrigerator in an air tight container for up to a week.