Our Sizzle Tape is almost there!

The day began like many others—rushing out the door to get somewhere with hair casual , no make-up and hoping for the best.  The day ended differently than most—false eyelashes, coats of makeup, an unforgettable experience of being “on air” just like the real TV folks and the exciting feeling that my dream for Operation Bon Appétit TV Series is coming true.  My gosh, never has anyone cared so much about how I looked and sounded.  The details to the makeup, lighting, sound, minute inflections and actions, and determined perfectionism by all around me was overwhelming and also deeply satisfying.

Our band of collaborators included a great production team, make-up person, script writer, and co-host to assure a top of the line Sizzle Tape that will be used to promote the Operation Bon Appetit TV show to networks, online producers, and others.

Award Winning Writer Susan Edwards wrote the script that highlighted the differences between co-host Shannon McIntosh and myself—picture the odd couple with me as Phyllis Diller and Shannon as Amy Adams.

Andy Cope from Apex Productions is the shooter for Burt Wolf’s PBS Show and also America’s Most Wanted.  He impressed me immediately when I initially spoke with him on the phone because he said, “This is a great idea, Jan, and you should have a non-disclosure agreement made up and send it to me right away to sign.”  I trust him completely and from what I hear as I get into this business the TV industry does have its ethical lapses.  When he told me to practice in front of a camera with Shannon before the day of the shoot until we were comfortable, I thought—“why is that so important, it’s only a 4 minute Sizzle Tape”.  Hah!!!  The filming took 6 hours with 15 minute break for lunch and several hundred re-takes—or so it felt.  Andy was incredibly focused and even the smallest detail not being right in sound, lighting or inflection was corrected.  I am so appreciative of his and his partner, Cesar Rivera’s, devotion to perfection and professionalism.

Make-up person, Anne Boeckh from Boeckh Designs, who has done many, many shoots was just as attentive to how Shannon and I looked on camera.  I did not want to remove my false eyelashes when I got home  Never have my eyes looked so good, which is a good thing as they drew attention away from my “lived in” face look.  Shannon was terrific on camera in looks and performance.  She and I clicked on camera and really enjoyed doing it together. It helps that we really like one another.  Lorna Taylor’s beautiful and large kitchen was perfect for our location. Former TV News Anchor Andrea Aprea was very helpful with her advice and her on-going support and belief in this show having real promise for success.

So now, Andy does the editing, I get the B roll to bring to life some of the narrative and then we are off and running to promote this blockbuster-to-be. We’ll be linking to the video of our four minute Sizzle Tape when it is ready so stay yearning:)

Chicken Mole with Fair Trade Chocolate

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For the shoot I prepared Chicken Mole made with Divine's Fair Trade Chocolate to show on camera and also to have for lunch.

Serves	4
Meal type	Lunch, Main Dish
Misc	Serve Hot
Themes	Power of Smart Consumerism

Ingredients

• 2 halves free range chicken breast (probably about 8 oz each half)
• 1 cup roasted chopped almonds (roasted in oven until slightly brown)
• 1 vegetable oil (enough to cover the pan)
• 1/3 cup sesame seeds
• 2 small onions (chopped)
• 2 cans 8 oz tomato sauce
• 3oz dark Divine Fair Trade dark chocolate (chopped)
• 6 cups chicken stock
• 1 tablespoon Hot Mama Holy Mole Spice* per 2 cups of stock (At the end, I tasted it and thought it was too spicy, so I added another cup of stock)
• 3-4 tablespoons Flour
• 4 tablespoons Raisins

Directions

Step 1		Simmer chicken in water with onion and garlic as shown in previous recipe; drained the water, removed chicken and then cut it up for the mole.
Step 2		Heat large skillet over medium heat for 2 to 3 min. add sesame seeds until golden brown and set aside
Step 3		In large saucepan heat oil over medium heat, add chopped onion and fry until limp and transparent. Add Hot Mama spices and flour until well blended
Step 4		Add 1 cup of broth and tomato sauce, stir, and continue for another 2-3 minutes until flour absorbed.
Step 5		Add almonds, chocolate and rest of broth..one cup at time…add salt and cook over moderate heat about 15 minutes until mixture begins to gurgle and thicken.
Step 6		Add chicken to mole sauce, stir in raisins and cook everything 15minutes until meat is warm tender and well seasoned with sauce. If preferred, cover chicken and bake it in sauce in 350 oven for about 20 minutes
Step 7		Serve over rice with green salad.

*If not using Hot Mama Holy Mole Spice, purchase red colored mole sauce from most supermarkets and use according to taste.

Smart Consumers Put Their Money Where Their Values Lie

Everyone from clergy members to bank customers are getting into the Smart Consumerism Movement. This movement is getting legs—and they are walking  away from Big Business that does not treat people and the planet with care and  respect.

I love the recent story in the New York Times about Rev. Ryan Bell in Southern California. For Lent, he committed his congregation to withdraw several hundred thousand dollars from its account with Bank of America.  Across the country, dozens of other clergy members and congregations have done the same over the past three years.  The movement has grown to 25 congregations, according to PICO National network, a coalition of congregations involved in social justice.

Reminds me of my first awareness of the involvement of faith communities in corporate business–the Interfaith Center on Corporate Responsibility, which has been around for over 40 years. Its coalition of active shareholders help shape corporate policy on  a host of environmental, social and economic justice concerns through shareholder resolutions for nearly 300 organizations with collective assets totaling over $100 billion. This year they are addressing disclosure of lobbying expenditures by AT &T, Chevron, GE, JP Morgan Chase and 26 other major US corporations.     

Large banks today tend to be public companies with stockholders spread all over the globe. The short-term interests of these shareholders are rarely attuned to the well-being of the communities where banks operate.  To protest the behavior of big banks, thousands of people took part in Bank Transfer Day , a social media campaign, helping to double the accounts in credit unions in 2011. YES! Magazine http://www.yesmagazine.org/new-economy/a-field-guide-to-closing-your-bank-account.

Another financial avenue for smart consumers is state owned banks. Some states may be in financial trouble but not North Dakota, which has consistently boasted large surpluses aided by a state-owned bank that is showing landmark profits.  For 2010 the Bank of North Dakota (BND) reported profits of $62million, setting a record for the 7^th straight year.  The BND’s profits belong to the citizens and are produced without taxation.  BND partners with local banks in providing much-needed credit for local businesses and homeowners.   It also helps with local government funding needs.

Inspired by North Dakota’s example, seventeen states have now introduced bills to form state-owned banks or to study their feasibility.   Eight of these bills have been introduced just since January, including in Oregon, Washington State, Massachusetts, Arizona, Maryland, New Mexico, Maine and California.  http://publicbankinginstitute.org/state-info.htm

The Smart Consumerism Movement can make a powerful difference for the Greater Good not only through buying local or fair trade and frequenting businesses that respect the wellbeing of people and the planet but also in the financial and corporate world through personal investments and shareholder actions.  And ain’t it grand!

For ideas on hosting an Operation Bon Appetit Dinner Party that covers this topic, visit Smart Consumerism Dinner Theme in World Factbook on Convivialiaty.

 RECIPES

It may seem to some folks that eating a luxury food might not exactly fit into the Smart Consumerism Movement. But, who says that being smart means not being self-indulgent on occasion—certainly, not I.

Oven Roasted Asparagus with Truffle Oil and Parmigiano Reggiano

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White truffles are one of the top 10 luxury foods according to listverse.com. This recipe calls for white truffle oil, which is a smarter, cheaper way to infuse a dish with its elegant earthliness. The recipes are for asparagus, mainly because they are the color of money.

Cook time	10 minutes
Meal type	Appetizer, Side Dish
Misc	Pre-preparable, Serve Hot
Themes	Power of Smart Consumerism
Website	Mountain Mama Cooks

Ingredients

• 1lb asparagus (washed and trimmed)
• 2 tablespoons olive oil
• salt and pepper
• 2-3 tablespoons truffle oil
• 1/3 cup Parmigiano-Reggiano (shaved)

Directions

Step 1		Preheat oven to 420 degrees.
Step 2		Line baking sheet with asparagus.
Step 3		Drizzle with olive oil and pinch of salt and pepper. Toss lighted to coat.
Step 4		Roast 8 to 10 minutes.
Step 5		Drizzle with truffle oil.
Step 6		Transfer to serving platter and top with shaved Parmesan cheese.

Pasta with White Truffle Oil, Asparagus and Goat Cheese

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Serves	2
Meal type	Lunch, Main Dish
Misc	Serve Hot
Themes	Power of Smart Consumerism
Website	Food52

Ingredients

• 1/2lb Spinach Fettuccine (You can use any pasta, I just like the monochromatic green of this dish)
• 1 tablespoon olive oil
• 1 large large clove garlic or 1 small shallot (halved and thinly sliced)
• 1lb asparagus (cut into 1)
• 4oz goat cheese
• 2 tablespoons truffle oil
• 1 zest lemon
• salt and pepper

Directions

Step 1		Cook the pasta in salted water until done. Drain (reserving a cup of cooking liquid) and toss with a drizzle of olive oil. Set aside.
Step 2		While the pasta is cooking, heat the olive oil in a heavy pot over a medium flame.
Step 3		Saute the garlic until just beginning to color, then add the asparagus and saute, covered, until they are bright green and barely tender (just a few minutes).
Step 4		Add half the goat cheese, and enough cooking liquid to moisten, and cook for an additional minute or so until the goat cheese melts.
Step 5		Add asparagus/goat cheese mixture to the pasta, and drizzle in the truffle oil and lemon zest.
Step 6		Crumble in the remaining goat cheese.
Step 7		Toss, salt and pepper.
Step 8		Add more pasta water if needed.

Sweet Coconut Laddoos: A Sikh Festival Dessert

Spring is a time for many religious celebrations and festivals.  A sampling includes:

• Buddhist Theravada New Year — The beginning of a new year is, generally, a time for “taking stock” of one’s karma, cleansing, and well-wishing.
• Baha’i Ridvan-first day — The start of a 12 day festival to celebrate the day when Baha’u'llah said that he was the prophet predicted by the Bab.
• Islam Milad an-Nabi — sometimes happens in March. The remembrance of the Prophet Mohammad’s birthday is seen by some Muslims as a “good innovation” and time to read the Qur’an, and remember the life, teachings, and example of the Prophet
• Hindu Holi festival marks the arrival of Spring, the season of hope and joy.
• Jewish Passover commemorates the Jewish exodus from Egypt and is the most widely observed Jewish practice today.
• Sikh Vaisakhi is the harvest festival giving people the opportunity to thank Mother Nature for ensuring a good crop for the season.
• Pagan Spring Equinox celebrates the renewed life of the Earth that comes with the Spring
• Christian Easter celebrates the Resurrection of Jesus Christ — his return from death after the Crucifixion.
• Interfaith Calendar http://www.bbc.co.uk/religion/tools/calendar/

Since so many of us are going to be celebrating this time of year anyway, why don’t we do some of it together? Even though we may worship in different ways, it would be refreshing and fun to share a Spring Dinner that celebrates the Oneness or Interconnection we all share.

Our interconnection is reflected in many of our religious beliefs. For instance: Christians, Muslims and Jews believe we are all made in the image of God/Allah. Hinduism teaches we are each a spark of the Eternal Flame. The most important teaching of Buddha is the universal compassion for everyone and everything. Native Americans believe one Spirit animates everything. Unity teaches there is a Divine Spark in everyone. Quakers believe we all share the Light. Spiritualists believe in the Universal Flow of Energy that connects us all. Goddess culture teaches everything from the rocks to the plants to people is connected by the Goddess energy. Secularists may believe all life springs from the Big Bang or that we all are part of the communal good.

If we were to do this Spring Dinner in the style of Operation Bon Appétit, we’d be planning not only a menu but also a tablescape and conversational questions to enlighten and/or engage us in strengthening our connection.

The Tablescape sets the intention for the conversation and fits the theme of the Dinner Party.  A possible tablescape could be composed of religious artifacts brought by each guest or an arrangement of Spring fruits, vegetables and flowers.  If doing the latter, please use local produce and flowers.  If flowers have not yet bloomed, buy or order flowers from someplace like  Organic Bouquet www.organicbouquet.com which offers Veriflora certified flowers—fair wages for workers, no dyes and organically grown.

A fun menu can consist of dishes from each of the festivals represented by the guests.  My sample menu is:

Soup

• Buddhist Tofu Soup
• Borsht with Horseradish/Nondairy Sour Cream  (Jewish)

Main Dish

• Chicken Marsala  (Hindu)
• Bean Salad  (Islam)

Dessert

• Spicy Pears and Pomegranates (Baha’i)
• Coconut Ladoo (Sikh)

Conversational Questions:

• What is one significant belief that you would like others in the group to know about your religious or secular philosophy?
• The “quest for good heart” means going deeply into your own heart and opening it to others. How have your spiritual traditions aided you or sustained your effort to open your heart to others?
• Please share how your religion or secular belief that helps you hold your higher purpose/ideals at the forefront of your mind, life or actions.
• Is there a song, dance or activity from your Spring festival that you would like to share with the group?

For example, as someone who attends family Easter Brunches with Easter Egg Hunts for the kids, I would share the following story in response to the last question:

My son-in-law John Haile grew tired of my complaints about the competitive Easter Egg Hunts so he came up with a creative solution that emphasizes cooperation.  Each child picks his or her favorite color from a selection of the plastic egg colors (the eggs are recycled each year) being hidden. Then they go hunting for their eggs and pick up only those of their chosen color.  Of course, each color has the same amount of eggs hidden.  Here is what happens. The kids get to enjoy the thrill of seeking their eggs and when they get their baskets filled, they offer to help their friends whose eggs are still eluding him or her.  Inside the eggs are surprise gifts including fair trade chocolates.

Closing Dinner Toast or Activity: You may choose to sing a song together that emphasizes your interconnection or a toast like: Our task must be to free ourselves… by widening our circle of compassion to embrace all living creatures and the whole of nature and its beauty.– Albert Einstein

RECIPES

Buddhist Tofu Soup

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Serves	4
Meal type	Soup
Misc	Serve Hot
Website	Dish Base

Ingredients

• 1lb firm tofu (cut into 1/2-in cubes)
• 4 cups vegetable broth
• 1 cup Chinese cabbage (cut into 1-in strips)
• 1 cup broccoli florets
• 2 zucchini (cut into 1/4-in slices)
• 2 tablespoons cilantro (finely chopped)
• 2 tablespoons ginger (grated)
• 2 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon terriyaki sauce
• 4 teaspoons sesame oil
• Thai chilies

Directions

Step 1		In a medium bowl mix soy sauce, hoisin sauce and teriyaki sauce with 2 tablespoon of vegetable stock.
Step 2		Add tofu and oil and blend well.
Step 3		Pour the rest of the stock together with the tofu in a large pot and bring to a boil.
Step 4		Add zucchini and simmer for 2 minutes.
Step 5		Add Chinese cabbage and simmer for 2 minutes.
Step 6		Add cilantro, ginger and chillies.

Borscht with Nondairy Sour Cream

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Misc	Serve Cold, Serve Hot
By author	Chef Einat Admony

Ingredients

• 1 1/2 cup non-dairy sour cream, soy yogurt, or regular sour cream
• 3 tablespoons fresh horseradish root (peeled and finely grated)
• 3 tablespoons olive oil
• 1 medium onion (finely chopped)
• 3 stalks celery (finely chopped)
• 2 cloves garlic cloves (minced)
• 4 medium beets (peeled and cut into 1/2-in cubes)
• 3 tablespoons fresh lemon juice
• 1 tablespoon sugar
• 2 teaspoons ground coriander
• 1 teaspoon salt
• 1/4 teaspoon freshley ground black pepper

Directions

Step 1		In medium bowl, stir together sour cream and horseradish. Cover and refrigerate until ready to use.
Step 2		In 6-quart stock pot over moderate heat, heat oil until hot but not smoking.
Step 3		Add onions, celery, and garlic and sauté until onions are translucent, about 10 minutes.
Step 4		Add beets and stir until lightly coated with oil.
Step 5		Add 8 cups water, cover, and bring to boil.
Step 6		Reduce heat to low and simmer until beets are tender and easily pierced with fork but not falling apart, about 1 hour.
Step 7		Remove from heat and stir in lemon juice, sugar, coriander, salt, and pepper. Serve hot, topped with horseradish cream, or serve chilled.

Chicken Marsala

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Meal type	Main Dish
Misc	Serve Hot

Ingredients

• 2 medium onions (finely chopped)
• 2-4 cloves garlic (finely chopped)
• 1 inch (2.5 cm) piece of ginger (finely chopped)
• 2 tablespoons water
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander seeds
• 2 teaspoons salt
• 1 teaspoon cayenne pepper (to taste)
• 1/2 teaspoon ground turmeric

Chicken

• 4 tablespoons vegetable or peanut oil
• 2 inchs (5 cm) piece of cinnamon stick
• 2-3lb skinless, boneless free range chicken breasts (timmed of fat and quartered)
• juice of 1 lemon
• 1 cup chicken broth or water
• 6 wholes black peppercorns
• fresh cilantro (coriander leaves) for garnish

Directions

Step 1		Combine all the ingredients for the marsala in an electric blender and process until a moist paste is formed.
Step 2		Heat the oil in a large skillet over moderate heat and add the marsala and cinnamon stick.
Step 3		Cook, stirring frequently, for 6 to 8 minutes.
Step 4		Add the chicken pieces and stir until they are coated.
Step 5		Add the lemon juice, chicken broth, and peppercorns and bring to a boil.
Step 6		Reduce the heat and simmer covered for 15 minutes.
Step 7		Remove the lid and let the sauce reduce for about 5 minutes.
Step 8		Remove and discard the cinnamon stick before serving. Serve with rice, garnished with chopped cilantro.

Bean Salad

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Misc	Serve Cold
Website	Islamic Cooking Club

Ingredients

• 1 teaspoon salt
• 1 tablespoon pepper
• 3 tablespoons fresh lemon juice
• 1/4 cup extra virgin olive oil
• 1 can cannellini beans (drained and rinsed)
• 1 can chickpeas (drained and rinsed)
• 1 can kidney beans (drained and rinsed)
• 2 stalks celery (finely chopped)
• 1/2 red onion (finely chopped)
• 1 cup fresh flat leaf parsley (finely chopped)
• 2 tablespoons fresh rosemary (finely chopped)

Directions

Step 1		Combine beans, celery, onion, parsley and rosemary in bowl.
Step 2		In small bowl whisk together the lemon juice, oil, salt and pepper, salt, pepper and sugar.
Step 3		Drizzle the vinaigrette over the salad and toss. Serve at room temperature.

Spiced Pears & Pomegranates

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Prep time

1 hour

Ingredients

• 3 pears (peeled, cored and cut into wedges)
• 1 pomegranate (skin and light-colored membrane removed)
• 1 tablespoon fresh lemon juice
• 2 tablespoons light brown sugar
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon

Optional

• 2 tablespoons almonds (finely chopped)
• 1 sprig fresh mint leaves for garnish

Directions

Step 1		Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat.
Step 2		Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit.
Step 3		Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.

Coconut Laddoo

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Serves	10-15
Prep time	30 minutes
Website	Red Chillies

Ingredients

• 2 1/2 cups shredded coconut (fresh/frozen)
• 1 cup sweetened condensed milk (use Milk Maid)
• 1/2 teaspoon cardamom powder
• 1/2 cup coconut for garnishing/rolling the laddoo

Directions

Step 1		Heat a heavy bottom flat pan (preferrably non-stick) on low flame.
Step 2		Add the shredded coconut first and gently stir it for about a minute. This is to remove any kind of moisture from the coconut and also to bring out its nutty flavor. Be very careful as it gets burnt very fast. The coconut should have a very pale brown color; the aroma from coconut is heavenly.
Step 3		Add the condensed milk and stir. Make sure that the coconut mixture does not get stuck to the bottom.
Step 4		Depending on the quantity it takes about 20-25 minutes to thicken up. Add the cardamom powder at this stage and mix well.
Step 5		The mixture also thickens up after it is cooled. After it is sufficiently cooled, taken small pieces and roll into balls.
Step 6		Garnish or roll this over the remaining coconut shredding.

Being in the sacred city of Assisi, Italy is where my love story with the Earth Charter begins—it was a magical time.

July, 1999:  Sitting on the wall of the 12^th century fortress ruin, I overlook the hills of Assisi, Italy, birthplace of the joyful troubadour known as St. Francis. It was here that he walked barefoot among the poor with a gentle humility and unquestioning devotion to God and all of nature.  It is a peaceful and inspiring place.

I have been invited, by some quirk of fate, to attend this conference on “Spirituality and Sustainability” being co-sponsored by St. Thomas University in Florida and the Center for Respect of Life and the Environment in Washington DC. I have come to learn more about the spiritual/religious voice within the environmental movement and to enjoy Italy. Fifteen of us—from the US. Germany, Russia, South America, Greenland, Denmark, Italy, Austria and Belgium—are now living in a family-owned dwelling, where we are treated to home cooked meals and gently fussed over by “mama” and her daughters.

I relax into the easy pace of leisurely meals together and a laid-back agenda with talks on the “Meaning of the Life of St. Francis” and the “Franciscan Alternative to the Age of Economism”. I take notes on my yellow legal pad so I can share the information with our local alliance on the environment when I return home. I am blissfully unaware of the importance of this gathering.

We take a break to tour the Basilica of St. Francis. It is huge and we each walk about to admire the frescoes and to pause reverently at the tomb of St. Francis. I am drawn back into the main part of the church where a mass is being sung. At the same moment, a young German male in our group has decided to do the same thing. Our paths cross and we have eye contact. As the purity of the nuns’ sweet singing washes over us, our eyes brim with tears from the feeling of closeness we share in this very sacred place. I am profoundly struck by thoughts about the futility and tragedy of war and the Holiness within each of us. I am awakening to the power of Assisi and the meaningfulness of our gathering.

As the week unfolds I learn more and more about the extraordinary people present and the purpose of this meeting. I learn others have been involved for years in the drafting of an international agreement known as the Earth Charter—an international peoples’ treaty for sustain the planet. The meeting is to gain consensus on some sensitive issues from some key international folks present here.

I am in awe to learn that the kind and courtly Russian gentleman so appreciative of my knowing “thank you” in Russian is representing Mikhail Gorbachev who, as-chairman of Green Cross International, helped launch these dialogues in 1994. The folks at the Assisi gathering have a wide range of expertise and have been working with a steadfast determination to get global input for the Earth Charter in order to present it in 2002 for support to the UN General Assembly.

I know it is no quirk of fate that I am here when I hear the Earth Charter is an international people’s treaty described as the “Declaration of Interdependence” based on the major principle of honoring and nourishing the interconnection of all life. It is what I had been striving for as a person and here it is coming to fruition on the international level. I am ecstatic.

The Earth Charter is an earth-shaking document. It is the culmination of many of the UN’s declarations as well as a wide variety of NGOs declarations and people’s treaties. It draws on international law traditions so it has “teeth” for enforcement. Most importantly, it is the first international agreement that views humans not as the center of all life but as part of a universal whole. It addresses humanitarian, environmental, economic, social and political concerns.

The Preamble of the Earth Charter states: “In our diverse and yet increasingly interdependent world, it is imperative that we, the people of Earth, declare our responsibility to one another, to the greater community of life and to future generations. We are one human family and one Earth community with a shared destiny.” There are sixteen principles that fall under categories like ecological integrity, a just and sustainable economic order, and democracy and peace.

Following my visit to Assisi, I was invited by Mikhail Gorbachev  to the international launch of the Earth Charter at the Hague Peace Palace where my dream for satellite linked community summits held around the country to inspire people with the Earth Charter was recognized as the major effort in the United States.  The summits were launched on September 29, 2001 and I established Earth Charter US, a 501c3, to be the national entity for helping to make the Earth Charter’s principles a reality in communities around the country. Today, my organization, Cultural Innovations Agency uses the Earth Charter as its ethical framework.  

RECIPE: OLIVE TAPENADE

I discovered how much I like olive tapenade while in Assisi. I don’t remember where I found the recipe below but honestly, I still have not found the one that tastes as good as what I had in Italy—guess it won’t taste that good until I return to Italy

Place one cup of pitted black olives, 5 anchovies, 5 garlic cloves, ¾ c olive oil (start with ¼ c until preferred consistently), 1 tbsp rosemary fresh, 1 tsp salt, ¼ pepper in food processor and blend into smooth paste or rough cut.

Click here to learn more about the Earth Charter.

Last Friday, I presented 12 businesses in the Tampa Bay Area with Earth Charter US  (ECUS) Sustainable Business Awards for engaging with the triple bottom line—people, planet and profit.  When I created these awards for ECUS, I saw them as a way to recognize and to bring to the public’s attention those business that were doing the right thing as well as a way to influence other businesses to do the same.  I am pleased to report that some of that has been accomplished. However, this path towards sustainability has not always gone smoothly and is not without its pitfalls.

Here is the process for the awards.  Businesses nominate themselves via a nomination survey on the ECUS website and then MBA students from the University of Tampa’s College of Business screen the nominations and interview the companies to evaluate on people (employee and community wellbeing), planet (environmental health) and profit (economic performance).  The criteria have been developed over the past 3 years by the students using the Global Reporting Initiative and the Earth Charter as a guide. I’ve taught the last three MBA class in which we use the Sustainable Business Awards as a class project so I’ve been pretty close to this process and want to share the highlights along with some cautionary thoughts.

First and foremost it is very exciting to hear and see the reactions of the business winners and the MBA students to these awards.  For many of the businesses, sustainability means environmental and does not include the Earth Charter’s framework for people and all of humanity and life on this planet.  They learn through their interviews with the students that the wellbeing of their employees and the community are considered on a par with their environmental practices.

What is especially nice to hear is the delight of the business folks when they learn that they are paying a living wage and what that means or the fact that they did not reduce employee healthcare coverage when their own costs went up and that this is an important factor in the consideration of their nomination. One of the remarks that I hear fairly often is that the business would be aware of its good environmental practices but would not think that all the things it was doing for employees and the community was “sustainable” and, therefore, worthy of recognition.

It’s also wonderful to hear the reactions of the students as they go through the interview process and hear about the good things that the businesses are accomplishing for people and the planet.  They usually are surprised and delighted to know that these efforts are being made by local business folks. Their interviews and handing out the awards at the event also give them a nice entry into the sustainable business community and possible jobs.  The award winners are invited to participate in the ECUS Sustainable Business Coalition where companies learn more about best practices and network with one another.

It’s a win-win approach—businesses, students and community members get educated about the Earth Charter’s ethical framework, the triple bottom line approach, and which companies are doing the right thing in the community plus ECUS brings in some funds from the event sponsorships to pay a part time Director for the Sustainable Business Coalition.

Now, here is my note of caution.  Although, the MBA students do some research on the companies, most of what they learn about them comes down to what they are told.  Companies on the other hand, like to be recognized for being sustainable and might oversell their company’s practices. The awards are given in 3 categories of businesses based on size: small—less than 50 employees; medium 51 to 499 employees and large—over 500 employees.  The small and medium size companies are usually locally owned and the owners or executives are often known by members of ECUS board.  This latter fact appears to make it easier to know or to find out more reliably about the company’s practices.

The large companies pose a dilemma because they are more widespread around the country or globally and getting information is not as easy.  There have been a couple of large winners that got less than positive reaction from some community members.  However, either the previous professor or the students themselves were convinced the company was a good candidate. ECUS has sought to make the awards be the result of an impartial third party and since the students do the evaluations, their voice is a heavy one on the choice for the award.

The sustainable business awards’ event is always filled to capacity and the excitement of the businesses in being recognized and in connecting with other like-minded businesses produces a high level of positive energy that is contagious.  I do not believe my cautionary concern about the large businesses should mean that the large category in the awards be omitted but I wonder if it would be better to limit the winners to locally owned businesses.  That seems like a good area for discussion among ECUS board members and the next class of MBA students—whether I am teaching or not.  Meanwhile,the awards appear to educate the companies about the fuller meaning for “sustainability”. Gauging from their participation in the ECUS Sustainable Business Coalition, it appears that the awards also spark an interest in knowing more about sustainable practices and in linking with other sustainable businesses.  So, yes, the awards do seem to work, and could also be improved upon with a change made in the “large” category.

Vladimir elucidates over wine to a rapt Susan & Jan.

What connects Vladimir Zakharov and myself is our love of the Earth Charter—a courageously optimistic global vision and people’s declaration for a caring and sustainable world. His official title is Director of the Institute for Sustainable Development in Moscow and his travels to the US are sometimes part of his work as a bridge between Russia and the US for the Global Foundation for Understanding. But, Vladimir is so much more.  He is an exquisitely sensitive photographer, intense conversationalist, and an authentic, and spiritual human being.  AND, don’t ever ask him for an opinion unless you want the real truth.  Vladimir always arrives with Natalia Sharova, Executive Secretary of Center for Russian Environmental Policy and Culture—an NGO, and my one regret is that because I do not speak Russian, I can only sense her depth and intelligence and I don’t get to know her as I wish that I could.

When Vladimir called me from the Everglades to say he was coming, I quickly called Susan Edwards, who had met Vladimir on his last visit, and invited her to have dinner with us.  Susan is an award winning writer with thoughtful and savvy opinions on a range of subjects including politics. I am lucky to have her on my Cultural Innovations Agency’s Board.  She and Vladimir had connected on a previous visit and enjoyed their conversations together.

Vladimir arrived bearing gifts.  There were small cloth dolls depicting Russian people, a bottle of very nice Pinot Noir from his travels in Oregon and a parchment covered book, “Searching for Reality” of his mist infused photos of the landscapes of Oregon, Virginia, Wyoming, Costa Rica, Altay and Tula in Russia.  The sense that permeates the scenes is a soft focused Oneness of Nature. The photos are an eloquent expression of the Earth Charter’s core value of the interdependence of all life and I am touched by the beautiful way that Vladimir captures that reality with his photos.

Our conversation rollicked along over wine, dinner and dessert.  I do not recall much breathing space.  A thoughtful Vladimir asked the question: “What is it you do in life?”  It was not just “what do you do”—which could be easily answered by citing what you do for work.  No, it was not as easy as that. Instead, I could almost see my life passing before my eyes—what is it that I do?  What fulfills me?  What would my legacy be?  All that and more seemed to be encompassed in the question.  Susan answered first: “I am a learner”.  I can see that to be so true in the informed and empathetic perspective and understanding found in her commentary and descriptions ranging from Muslim women to old roads through town to today’s political circus.  I responded: “To engage ordinary people in making a difference”—jargon sounding, perhaps, but nevertheless heartfelt.  Vladimir’s response was about seeking to understand people. That is his mission in life and he does it with intensity and an endearing openness that accompany his adventurous spirit.

A highlight for me was Natalia’s reaction when I spontaneously gifted her with one of our Operation Bon Appétit aprons making her an honorary Culinary Agent.  Her delight was so sweet that no words were needed.

As I look back on the evening, I can see that it fulfills one of our Operation Bon Appétit Dinner Party themes—Global Friendships.  I’ve always thought such friendships could be an important contribution to a larger goal of global understanding and peace but what Vladimir has taught me is also how much fun they are.

 Operation Bon Appétit Dinner Recipes Served with French Bordeaux:

Slow Roasted Red Wine Lacquered Salmon

Serves 8 to 10  Found at Epicurious.cm

1 4inch piece peeled fresh ginger

1 c soy sauce

2 c red wine dry

1 1/3 c  mirin Japanese sweet rice wine

1/4c packed dark brown sugar

2 tsp lime juice

1 tbsp olive oil

1  41/2lb salmon fillet about 1 ½ inches at thickest point.

Accompaniment lime wedges

Put oven rack in middle position and preheat oven to 225

Finely grate ginger on small holes of box grater into fine mesh sieve, then set sieve over a bowl and press on ginger to extract 2 tsp juice.  Bring soy sauce, wine, Mirin, brown sugar and ginger juice to a boil in 3 to 31/2 qt heavy sauce pan.  Reduce heat to moderate and briskly simmer, stirring occasionally, until syrupy and reduced to 1 cup.  45 to 55 min.  Transfer to a bowl, then quick chill by setting bowl in larger bowl of ice water and stirring occasionally for 5 in.  Stir in lime juice.  Reserve ½ cup glaze in a small bowl for brushing after roasting.

Line a 17 by 12 inch heavy shallow baking pan with foil and coat foil with oil 1 tbsp.

Arrange salmon, skin side down, diagonally in pan, then spoon about 2 tbsp glaze over salmon, spreading it evenly with back of spoon.  Let stand 5 minutes, then spoon and spread another 2 tbsp. glaze over salmon.  Roast 15 min. Remove from oven and glaze again (use clean spoon each time) and roast 10 min more.  Repeat glazing and continue to roast until fish is just cooked through 10 to 20 min. More (35 to 40 min total, depending on thickness of fish, check frequently after 35 min).  Transfer  with 2 wide metal spatulas to a platter, then coat with final layer of reserved glaze (about 2 tbsp) using a clean spoon. Serve remaining glaze on the side if desired.

Glaze can be made 2 days ahead and chilled, covered.  Bring to room temp before using.

Serve with steamed asparagus with lime butter sauce and

Arugula and radicchio with goat cheese and figs

Serves 8

2 tbsp fresh lemon juice

1/2c extra virgin olive oil

1/8 tsp salt

1/8tsp black pepper

1/2c figs

¼ lb baby arugula 8 cups

1 3/4lb head radicchio torn into bite size pieces 5 cups

3 oz crumbled goat cheese ½ cup

Whisk lemon juice, oil, salt and pepper in a bowl until combine well

Have figs lengthwise and thinly slice crosswise

Toss arugula, radicchio, cheese and figs in large bowl then toss with enough vinaigrette to coat.

Differences Can Be Fun

We recently did a script re-write for our Sizzle Tape to promote our Operation Bon Appétit TV Series to engage folks in eating, drinking and changing the world one dinner party at a time.  We want to travel the country and while cooking good food and sipping wine, we will interview people who are creatively making a positive difference in their communities.

When I write “we”, I am referring to my co-host Shannon McIntosh and myself.  We are a couple of opposites who have come together to make this “cooking with a purpose” TV series happen. We do have a sense of humor so we can play with our differences, which are obvious on the physical level. One of us is a tall, lovely, young red-head and the other is a short, sturdy silver haired elder.  I joke about the cost of make-up for us—we have a budget of $275. for the Sizzle Tape with $1.25 allotted to Shannon and the rest to me.

However, we balance one another very well in other ways as well.  Shannon has young daughters and is devoted to cooking non-toxic healthy meals for them and her loving husband.  I, on the other hand, do make an effort but do indulge now and then in dips and chips and French fries.  The difference in our eating habits does show up in our bodies so I’ll be easy for you to recognize. However, we do both enjoy a nice glass of wine–an important ingredient in our shows.

Another difference is our cooking techniques.  I mentioned “knife skills” to Shannon the other day as I had been amazed to learn that there are classes for such learning.  She did not even bat an eye as she responded that she studiously watches cooking shows and takes in the details of their knife skills—which she wields with aplomb.  However, it’s probably safe to assume that spattering things on the stove and nearby wall while cooking is an undeveloped “skill” on her part—not so much on mine.

It might not be knife skills, but there is a place where I have the edge. After 35 years of community building, I have pretty good knowledge of what is going on at the community level around the country to create a healthy quality of life for people and the planet. At our recent fundraiser for the production of our Sizzle Tape, Shannon and I both gave short speeches.  I had written down a couple of “talking points” for her regarding a wonderful initiative that we will highlight on our Sizzle Tape of a new national scouting program—the Earth Scouts—to promote Fair Trade chocolate and buycott Hershey’s chocolate as they buy from cocoa farms that use child labor.  It was part of the Earth Scouts’ Economic Justice badge.

Before we began to speak, Shannon said that she had a problem with some of the words in her script, specifically “economic justice”.  She had not heard them before and was trying to wrap her head around their meaning.  Her “confession” was both sweet and endearing in its innocence and made me aware that some of the jargon that comes so naturally to me will also have me disconnecting from some members of our audience.  So, I’m delighted that Shannon will be their “voice” and help to keep me as jargon free as possible so that everyone can get excited about wanting to change the world one dinner party at a time.

So over a lunch of Seared Sesame Salmon and Raspberry Salad with whole grain bread and fresh raspberry butter and, of course, a glass of Chardonnay, Shannon, Andrea Aprea (our Sizzle Tape producer), Susan Edwards (our script writer) and I re-did ideas for our Sizzle Tape script.  Now, we will engage our audience in the fun of our differences as well as excite them with delicious food, wine and creative community initiatives

Next step–shooting the Sizzle Tape!

Lunch  Recipes

Seared Sesame Salmon and Raspberry Salad

4 Wild Salmon fillets

2 Tbsp of Sesame Oil

4 Tbsp Soy Sauce

2 Tbsp Fish Sauce

Enough Brown Sugar to coat Salmon

Pint of raspberries

Bibb lettuce

Girard’s Raspberry Salad Dressing (found in most supermarkets)

Spread brown sugar on plate and dip salmon fillets until coated.  Heat sesame oil in saucepan over medium high and sear fillets on both sides—beginning with underside.  Sprinkle soy sauce and fish sauce over fillets. Turn down heat to medium and cover pan until cooked to desired doneness.  I like mine cooked through, so about 6 minutes.

Cover plates with Bibb lettuce, place fillet on lettuce and sprinkle with raspberries.  Pour Salad Dressing in small pitcher and pass around table. Serves 4.

Fresh Raspberry Butter

1 cup softened butter

1 cup fresh raspberries (1 6 oz container)

1/4 cup sugar
1 lemon, zested
1/2 tsp pure vanilla extract

In a small bowl, combine all ingredients. Mix with a hand mixer until smooth. Serve at room temperature. Recipe found at http://www.rookie-cookie.com/2010/07/fresh-raspberry-butter.html

Reviving the Art of Entertaining

The savvy, 30 year old, architect and community advocate blew my stereotype of the younger generation’s love of social media when he expressed a longing for conversation around the dinner table with friends.  His lament was not about working so much that there was not time for such interactions; it was about the existent culture of contact through social media rather than real-life connections. His remark was echoed a couple of weeks later by my 13 year-old grand-daughter, Augustine.  She loves her IPhone and texting with her friends is a way of life after school.  I was surprised to hear her unsolicited observation that she is not that happy with all the texting or even the phone calls; she would prefer more face to face time.

Are these isolated and passing moments of unhappiness with the wired world we live in? Or is the upsurge in technology advancements and constant social media shifting the Earth on her axis?  I’m not sure, but I’m leaning towards the latter.  This belief is supported in part by my experience with the Operation Bon Appétit fundraising dinner that offered good food, wine and conversation with like-minded folks and had such a strong response that I had to shut down reservations. If I am right, then Operation Bon Appétit Dinners has a delicious side effect of face time with friends.

The aforementioned architect was part of a focus group about the Operation Bon Appétit TV Series that had several participants from Tampa’s Urban Charrette, a collaborative of professionals committed to shaping a sustainable community. The group was enthusiastic about the OBA idea, something we kind of expected to hear, but they offered two comments that did surprise us:

• Entertaining is a dying art and OBA offers through its food, tablescapes, and conversations an opportunity to revive it.
• In person connection is something we all want despite our growing technological connection.

The Operation Bon Appétit focus group was held over dinner and wine, naturally, at the home of Cultural Innovations Agency’s board member Judy Ryan.  The conversation flowed easily and in the process group members got to know one another better.  It was a very enjoyable evening and that is what prompted the above comments.  It was very tempting to schedule a follow-up dinner just to continue the fun.

The very same reaction of “wow, this was fun, let’s do it again” was what occurred at the OBA fundraising dinner.  Guests, including those who did not know one another previously, connected over mutual interests and did not want the evening to end.

Earth Scout at Academy Prep Tampa

The film, “Dark Side of Chocolate” was an eye-opener for the girls, who were working on their Earth Scouts’ “Eat Fair Trade Chocolate & Change the World” badge. A sense of disbelief and outrage fueled their determination to launch a buycott of Hersey’s chocolate for Halloween treats.  They mounted a school-wide campaign that included posters and the signing of petitions to be sent to Hershey’s as part of the Green America initiative.  Hershey’s is one of the largest chocolate companies that still buys from cocoa farms that use child labor. http://www.greenamerica.org/takeaction/hershey/

The Earth Scouts (ES) is a program of Earth Charter US that provides a highlight for the Operation Bon Appétit Sizzle Tape being produced to promote the Cultural Innovations Agency’s planned TV series to Change the World One Dinner Party at a Time.  Earth Scouts is for boys and girls ages 3 to 13 years and features badges based on the Earth Charter’s principles for economic justice, human rights, respect for nature, participatory democracy and a culture of peace. Although I may be given credit as founder of Earth Scouts, it truly is the work of parents and community members around the country that share their ideas and experiences for the badge activities and field trips.  http://www.earthcharterus.org/ecus-youthchildren/earth-scouts 

I ended up teaching the Earth Scouts class at Academy Prep Tampa, an amazing middle school for low income students, so we could video it for our B roll for the Operation Bon Appétit Sizzle Tape—and because I have long wanted to create this ES economic justice badge. My friend, Susan Edwards—a wonderfully creative writer—and I had previously gotten together over food and wine (naturally) to spark ideas for the script that she ended up writing for our Operation Bon Appétit Sizzle Tape.  We wanted to capture on the Sizzle tape the creative energy and diversity of grassroots actions around the country.  We decided that exciting glimpses of subversive nuns, bright-eyed Earth Scouts and dancing village women in Zambia would do that.

Currently, we have the script for the Sizzle Tape, the funds for the shooting and editing and the B roll (the visuals that demonstrate the narrative) for the Earth Scouts and Zambia women highlights. Now we have to find a great looking kitchen for my co-host and I to use as we prepare the dish for the tape; get the B roll from the nuns in North Dakota who have the wind turbines; and find a terrific makeup artist that will make me look 30lbs lighter and at least 25 years younger.  Wish me luck!

The questions bugged me—how do I turn the prevalent love of food and wine in this country into making a positive difference in the world? How the heck do I raise money for this new nonprofit when so many organizations doing great things are struggling for funds?  How do I know that my idea for this new initiative to change the world really is the next best thing since spanx and not like the latest tweet from a fading celeb? The only way I knew how to answer these questions was to ply folks with good food and wine and do my pitch–which is what I did and what a party it was!  My friend Lorna’s spacious home was filled to capacity with potential culinary agents wild about my new idea—Operation Bon Appétit TV Series.

It turns out that what I enjoy—feasting and drinking in merry company while making a difference—is what so many other folks enjoy. That is what Operation Bon Appétit is about—changing the world one dinner party at a time.  The idea springs from a long time belief that is backed up by opinion polls that most people do want to contribute to making their community/society better.  After being a social entrepreneur for nearly 35 years, I also know that they don’t want to do it if it takes too much time or money and if it is not fun.  So why not do it over food and drink with friends—a past time that rates highly with just about everyone.

I owe my idea for Operation Bon Appétit to Julia Child, who loved good food and wine and showed people how to enjoy that in their own homes. You might not know this but Julia worked for the OSS, the forerunner to the CIA. It is my belief that she was subversively getting people engaged in living the good life and her toast “bon appétit” at the end of each show was a signal to other culinary agents in the field that her work was going well.  So I want to engage people in living the good life and helping to make it that way for the rest of humanity and the planet itself.

I took Julia’s life work and the branding of the CIA to create Operation Bon Appétit with the elegantly simple goal of bringing people together over food and wine to enjoy enlightened conversations and engage in activities that made their own quality of life and that of their community a little better. For the TV show, I and a sexier, younger co-host—Shannon McIntosh—will travel around the country, cook delicious food and sip wine with folks in their communities who are creatively solving local social and sustainability problems. Following the show, folks can go to our website www.operationbonappetit.org and use our World Factbook on Conviviality as a resource for recipes, conversational guide and examples of positive and successful quality of life activities.

I just completed the first step, which was to raise funds for the production of a Sizzle Tape to be used to promote Operation Bon Appétit’s TV show to networks, sponsors and funders. The folks that filled Lorna’s home came because for $20 donation they could eat dinner, drink French wine and engage in conversations with other like minded people while supporting an idea that appealed to them.  At the end of the evening we had the costs for the Sizzle Tape covered but even more than that, we had 65 potential culinary agents who would spread the word and also host their own OBA dinner party. However, the very best part of me was the sense of abundance I experienced when I thought about how very hard my CIA board members had worked to make the evening such a wonderful success simply because they believed the potential of Operation Bon Appétit.

We will produce the Sizzle Tape in January and then the fun begins to sell this next great idea to decision makers who can make it a reality.