Girl Scouts Katie (left) and Chelsea joined Executive Chef Deborah Scott — a member of our Cool Women Class of 2009 — at Island Prime for an advance taste of her Samoas Cheesecake.

Cookies in the mix for Restaurant Week
We're proud to announce this delicious partnership: Forty of the San Diego Restaurant Week (Sunday-Sunday, Jan. 15-22) participants are teaming up with Girl Scouts in honor of our double 100^th anniversary. Restaurants will present amazing sweet or savory treats using Girl Scout Cookies. For Island Prime restaurant, Executive Chef/Partner Deborah Scott created a Samoas Cheesecake with caramel, toasted coconut and chocolate crust. Not to be outdone, the Marine Room's Bernard Guillas whipped up Chocolate Panna Cotta, featuring Trefoils. Other irresistible options abound. Bon appétit!

Ready for s'more cookies?As Girl Scouts launch their long-awaited cookie season, make room in your pantry (and freezer) for Thin Mints, Samoas, Tagalongs, Do-si-dos, Trefoils and Savannah Smiles, priced at $5 per box. Then clear another shelf or two for a brand new variety: Girl Scout S'mores! Inspired by a treasured campfire tradition, the crunchy graham sandwich cookie features layers of creamy chocolate and marshmallowy filling. Each is embossed with a different image reflecting the five Girl Scout Outdoor badges. The S'mores join our gluten-free Toffee-tastics as the two specialty cookies we're offering this year at $6/box. The extra dollar offsets significantly higher production and ingredient expenses. Stock up on all Girl Scout Cookies while you can!

Food drive update: Girl Scouts "Stuff the Bus!"
Stockpiles of peanut butter, soup, tuna and other essentials commuted by bus from 70 grocery stores to a food donation warehouse last month. Now they're ready for distribution to people in need. Our members were a driving force in that successful journey.

More than 700 Girl Scouts brightened the holidays for low-income families and seniors by participating in the 2016 Stuff the Bus food drive … our annual councilwide service project (album, TV spots). By volunteering at Vons and Albertsons stores and in their neighborhoods, Girl Scouts helped collect a record 24,000 pounds of non-perishable food donations. MTS and NCTS buses transported the goods to the Jacobs and Cushman San Diego Food Bank, where Armed Forces YMCA volunteers unloaded the donations. Kudos to the troops, generous shoppers and community partners who played a role.

Making an impact on girls
We're building leaders who make the world a better place! Read our 2016 Impact Report for the scoop on how our organization positively influenced 23,000 local girls last year. Some served as delegates for the United Nations Commission of the Status of Women. Others spearheaded an anti-bullying campaign, beautified beaches, honored fallen U.S. veterans and created an app that encourages teens to conserve water. These and other experiences are made possible by the caring volunteers and donors who invest in Girl Scouting.

Legacy Circle member Coralie Thomson hits the court with Girl Scout Miranda Hernandez.

More stories: Girl Scout friends, 100^th anniversary plans
The winter issue of Giving Wisely introduces Alumnae Association Co-chairs Wendy Bryer and Sharon Strich, salutes Camp Exec mentors, looks back at fun gatherings and previews centennial-themed events.

The biannual newsletter also spotlights longtime Girl Scout friends like Coralie Thomson. Our organization empowered Coralie to achieve her dreams, from serving as an officer in the Marines Corps and managing camp and swimming programs to teaching elementary school. Today the octogenarian is a basketball star … and a champion for Girl Scouts who joined our Legacy Circle by naming Girl Scouts San Diego as a beneficiary of her estate.

Featured events
Councilwide Cookie Rally — Sunday, Jan 22
Camp registration starts — Wednesday, Feb. 1
Cookies on Tap — Feb. 24-26
Finish Chelsea's Run — Saturday, March 4
100 Days of Girl Scouts — March 12-June 19
Incredible Race — Saturday, March 25
Operation Thin Mint^SM Sendoff — Friday, May 5