May 25th, 2011
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Laura Berry became executive director of the Interfaith Center for Corporate Responsibility in 2007. The organization’s emphasis on community, social justice and responsible investing are themes with deep roots in her life.
Laura grew up in a working-class neighborhood of Detroit. She attended both Catholic and public schools, rooted on the Detroit Tigers, and lived within walking distance of 63 first cousins. The riots of 1968 made her aware, for the first time, of larger social challenges facing America. Her passion for baseball nurtured an interest in math and analysis.
After working for five years as a chemical engineer, Laura began a 17-year career as a Large Cap Value Portfolio Manager on Wall Street, gravitating to socially-responsible investing and handling accounts for religious orders. Her colleagues teased her for investing “nun money,” but to Laura, the reward of the work went beyond the value of a good return; it helped make the world a better place. It also put her in contact, for the first time, with ICCR.
In 2001, Laura left Wall Street and began her non-profit career as the director of the New London Development Corporation’s Community Development Initiative. She served the Community Foundation for Greater New Haven for five years as Vice President for Development and, later, its Senior Vice President for Philanthropic Services. Laura was responsible for a $15 million grantmaking portfolio from The Foundation’s nearly $300 million endowment. She has lived in and around New Haven, Conn. since 1984. “ICCR has allowed me to mix the analyst in me, who understands the symbolic value of money, with my understanding of what value really is,” Laura said. That has a lot to do, she said with faith, a belief in social justice, and ICCR’s role in making the world a better place.
Laura has a B.S. from Michigan Technology University and an M.S. from the University of Michigan; she obtained a Certified Financial Planner designation from Quinnipiac University. And, although Laura has never stopped believing in her Detroit Tigers, since the mid-80s she has been a member of the Red Sox Nation.
Kasha Varnishkes with Sautéed Onions and Portabella Mushrooms
6 cups Buckwheat (Kasha)
½ cup olive oil
12 cups boiling water
2- ½ Tbs. salt
16 large portabella mushrooms
8 onions- coarsely chopped
1 cup olive oil
10 cloves garlic
¼ cup Shoyu or Tamari
4 bags Bow Ties- cooked in lightly salted water, drained, and then run cold water over it
1 bunch parsley- washed, dried, stems removed, and chopped finely
¼ cup aji marin (sweet rice wine)
S + P
Put 12 cups of water and salt into a large pot, and bring to a boil. Meanwhile, in large bowl, whisk the 8 eggs. Add the kasha, and coat with egg mixture. In large skillet, heat the olive oil. Add kasha mixture. and cook until it gets browned and crumbly. Add the kasha mixture to the boiling water, cover and simmer for 30 minutes.
In large skillet, sauté the onions and garlic in olive olive., Cook, until slightly browned. Add the portabella mushrooms, and sauté until soft. Add aji marin and Shoyu. Saute until liquid is mostly absorbed.
In large bowl, combine kasha, bow ties and mushroom mixture. Season to taste with salt and pepper.
May 18th, 2011
Jared Koch, Founder of Clean Plates, graduated from the Institute for Integrative Nutrition with certification by Columbia University, Teachers College in 2005 and graduated from the Global Institute for Alternative Medicine in 2004. He is a health coach, nutritional consultant, and certified yoga instructor with expertise in meditation, and he speaks frequently on the topic of nutrition and has spoken at such organizations as Google, Sony, Merrill Lynch, Bank of America, MTV, and Time Warner.
Jared graduated from the University of Michigan where he completed a pre-medical program while majoring in economics. With an entrepreneurial spirit, he delayed enrollment in Albert Einstein Medical School to launch an entertainment company with his brother. The company grossed $10 million in annual sales within ten years. Despite corporate success, Jared still felt a strong need to attend to the wellness of others. Upon selling his stake in the entertainment business, he began ten years of wellness study with the likes of Dr. Andrew Weil, Deepak Chopra, raw food guru David Wolfe, and Walter Willett, Chair of Harvard's Department of Nutrition
Jared believes in offering individuals and groups that are committed to living a more conscious, healthier lifestyle the education, inspiration, resources, and support to be able to do so.
W.W. Linguine with Spinach, Cherry Tomatoes and Feta Cheese
1 Ib. organic WW Linguine or Brown Rice Pasta
1 organic onion, sliced into crescent moons
1 lb organic spinach or Arugula
1 bunch organic arugula
Extra virgin olive oil
2 Tbs finely chopped garlic
1/2 cup toasted pine nuts
¼ cup white wine
2 Tbs chopped Dill
¾ lb organic Feta Cheese
½ lb grated organic Mozzarella cheese
¼ cup fresh chopped Italian parsley, (saving 1 Tbs. for garnish)
Salt and pepper
1 Teaspoon Red Pepper Flakes (optional)
Cook W.W. pasta in salted water, according to directions, al dente. Drain and coat with Olive Oil, to prevent sticking together.
Meanwhile, coat bottom of wok with olive oil. Sauté onions for a few minutes. Add the spinach. When wilted, add the garlic, making sure the garlic doesn’t burn. After a few minutes, Add the Cherry Tomatoes. Cook for 2 minutes, then add the white wine. (If you need more liquid, add more olive oil or vegetable broth) If adding Red Pepper Flakes, add now. When the tomatoes are soft, pour in the pasta. Add the Feta cheese, Mozzarella cheese, Dill, Parsley and Pine Nuts. Mix until cheese is melted. Season with Salt and pepper. Garnish with chopped Parsley.
May 11th, 2011
May 4th, 2011
Fran Costigan, the “Queen of Vegan Desserts” is an internationally recognized culinary instructor, author, consultant, recipe developer and the pioneering vegan pastry chef who marries healthy eating with sumptuous tastes. The “Fran Factor” is her unique ability to transform traditional desserts into modern, healthful, and luscious vegan desserts that satisfy vegans and omnivores alike. In Fran’s recipes, ‘nothing is missing except the dairy, eggs, white sugar and excess fat.’ She is the authority on all things related to vegan baking and desserts. A graduate of the New York Restaurant School, the Natural Gourmet Institute, and Nick Malgerie’s Professional Pastry Intensive, today Fran teaches her unique courses at the Institute of Culinary Education, the Natural Gourmet Institute (including her always sold-out Vegan Baking Boot Camp Intensive®), and at other venues throughout the US and Canada. Fran’s most recent book, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company, 2006), is designed as a complete course in vegan baking. Fran’s recipes feature organic whole grains, fair trade natural sweeteners and chocolates, and clean seasonal ingredients. Please join us for a unique opportunity as she shares one of her recipes with us!