Connecticut River Gateway Commission Donates $5,000 To “The Preserve” Fund

Connecticut River Gateway Commission Chairman Melvin Woody presents a $5,000 contribution to The Preserve Fund to Kate Brown (center), Trust for Public Land Project Manager for “The Preserve” acquisition. On the far left is Commission Vice Chair Nancy Fischbach, and on the right are Commission Secretary Madge Fish & Treasurer Margaret (“Peggy”) Wilson.

Connecticut River Gateway Commission Chairman Melvin Woody presents a $5,000 contribution to The Preserve Fund to Kate Brown (center), Trust for Public Land Project Manager for “The Preserve” acquisition. On the far left is Commission Vice Chair Nancy Fischbach, and on the right are Commission Secretary Madge Fish & Treasurer Margaret (“Peggy”) Wilson.

The Connecticut River Gateway Commission has contributed $5,000 to the Trust for Public Land Campaign to Preserve the 1,000 Acre Forest

The donation will help ensure that the parcel known as The Preserve in Old Saybrook, Westbrook, and Essex will be permanently protected as forestland and wildlife habitat.

The Gateway Commission was established in 1973 to administer the Connecticut River Gateway Conservation Zone.  Eight towns in the lower Connecticut Valley including Lyme and Old Lyme along with Chester, Deep River, East Haddam, Essex, Haddam and Old Saybrook joined together in a compact to create the Conservation Zone in order to protect the scenic, historic and environmental resources of the lower Connecticut River.

Although not within the Conservation Zone, The Preserve lies within the lower Connecticut River watershed.  It is the last thousandacre coastal forest between New York and Boston and includes the headwaters of streams that flow into the Connecticut.

The Commission believes that its protection is important to the ecological health of the watershed and the river.

According to Gateway Commission Chairman Melvin Woody “The Gateway Commission is gratified to join in this vital preservation project.”

For more information about the Connecticut River Gateway Commission, visit  www.ctrivergateway.org or contact J. H. Torrance Downes at (860) 581-8554, or email him at tdownes@rivercog.org.

Trust for Public Land Offers Rare Opportunity to Hike ‘The Preserve’ Today

Photo by Bob Lorenz.  Kate Brown of the TPL speaking to a group of hikers participating in the Nov. 16 Preserve hike.

Photo by Bob Lorenz. Kate Brown of the TPL speaking to a group of hikers participating in the Nov. 16 Preserve hike.

The Trust for Public Land (TPL) offers two more public hikes in the 1,000 acre ‘Preserve’ today, Saturday, Jan. 11, at 10 a.m. and noon.  The public is not usually allowed access to the privately-owned 1,000 acre forest, so take advantage of this opportunity to see the property for the first time, or discover something new in the ever changing woods.

The hikes scheduled for December were cancelled due to the weather.

The TPL reached a purchase agreement with current owners, River Sound Development, LLC, and is working to realize that purchase by June, 2014.  While the TPL secures funding sources for the purchase, they have planned public hikes to share the experience of this last, large uninterrupted tract of coastal forest located between New York and Boston.

Dress for the day’s weather and a walk on wide, sometimes rocky, and possibly snow-covered trails.

Hikers will meet at the M&J Bus lot, 130 Ingham Hill Rd., Old Saybrook (across from Pasta Vita) to catch the shuttle due to limited parking at the trailhead.  There is no charge for this event.

Members of the TPL, Old Saybrook Land Trust, Essex Land Trust, Connecticut Fund for the Environment, and naturalists lead the 90-minute hikes.

In case of inclement weather, the hikes will take place Sunday, Jan. 12.

For information or to RSVP, contact Kate Brown, TPL Project Manager, 203-777-7367 ext. 5 or kate.brown@tpl.org, or visit oslt.org.

Letter from Paris: Germany’s Merkel Warms French Hearts

Nicole Prévost Logan

Nicole Prévost Logan

Revised: 01/01/14  (Corrected sentence in red)  The integration of Europe moved forward this week following several important events.

Angela Merkel

Angela Merkel

On Dec. 15, Angela Merkel was re-elected for the third time as German Chancellor.  Her victory was made possible through the coalition of her Christian Democrat party (CDU) and the Social Democrats (SPD).

The composition of her new government gives an indication on the future policies of Germany.  Among the nine CDU ministers, Wolfgang Schauble will remain as the indispensable minister of finances and as such will guarantee a certain continuity.  The crucial post of economy/energy will be occupied by an SPD member.  So will foreign affairs, to be headed by pro-European Walter Steinmeier.   It is interesting to note that for the first time a woman will be in charge of Defense:  Ursula von der Leyen, 51, is close to Angela Merkel, French-speaking and a mother of seven.  The ministry of immigration is also to be headed by a woman who, even more significantly, is of Turkish origin.

There is no deep ideological difference between the CDU and SPD parties.  French analysts stress that it would be a mistake to assimilate the German social democrats to the French socialists.  The former are “center left” rather than “left”.

According to tradition, Merkel’s first official visit abroad was to France.   Her next stop was Brussels to attend the summit meeting of the European Council.   Arduous negotiations led to important decisions – as important, some experts say, as the creation of the Euro currency.

Merkel will likely not abandon her general policy of financial discipline, but rather relax her hard austerity line.  Germany’s economic policy will be slightly less liberal.  A minimum wage of 8.5 euros is to take effect within three years.  The new program will reduce the number of “poor workers” and should give a boost to the domestic consumption.  It will also alleviate criticism expressed by other European countries of unfair competition on the labor market.

A banking union and the European defense were the main topics of discussion.  The creation of a banking union is intended to put a stop to the bailout of failing banks at the expense of taxpayers.  So far, financial support for countries in trouble, such as Greece or Spain, has been funded primarily by Germany (27 percent) and France (20 percent.)

Merkel has always been against the “mutualisation” of the sovereign debts.  The new directives give greater power to the Banque Centrale Européenne (BCE – Central Bank of Europe) over the banks  in order to prevent speculative investments.  The BCE will also oversee the creation of a “funds of resolution,”  financed by the banks, which will amount to 55 billion by 2026.  Brussels will only intervene in case of urgent crisis.  Obviously it will be hard for many of the states to lose sovereignty over their own budget.

The other subject of discussion in  Brussels was the European defense.  For Germany, defense is almost a taboo and most European states – except France – are unwilling to interfere in foreign military conflicts.  Some progress though was made in specific areas such as cyber security, refueling of planes in the air, the use of drones by 2025 and controlling piracy along the Somalian coast.  A limited amount of logistical and financial support is likely to be welcomed,  particularly by France, who acted alone in both Mali and the Republic of Central Africa.

The Franco-German ” couple” appears now to be returning to center stage.  As seen from France, the new developments are generally well-accepted by economists and other specialists.  Overall, they seem to be impressed by the pragmatic behavior of the Germans and believe the German vote was a smart one – indeed, a rare mark of approval to be found in French opinion of German politics.

HeadshotAbout the author:  Nicole Prévost Logan divides her time between Essex and Paris, spending summers in the former and winters in the latter.  She will write a regular column for us from her Paris home where her topics will include politics, economy, social unrest — mostly in France — but also in other European countries.  She also will cover a variety of art exhibits and the performing arts in Europe.  Logan is the author of ‘Forever on the Road: A Franco-American Family’s Thirty Years in the Foreign Service,’ an autobiography of her life as the wife of an overseas diplomat, who lived in 10 foreign countries on three continents.  Her experiences during her foreign service life included being in Lebanon when civil war erupted, excavating a medieval city in Moscow and spending a week under house arrest in Guinea.

Lose Those Extra Pounds With The River Valley Slimdown

RVSD_Core_Image

The New Year is just around the corner and Donna Scott of Old Lyme is ready to help you with that  (possibly long-standing) resolution to lose weight.

Scott is the owner of IFoundFitness in Deep River and has just announced her 7th annual River Valley Slimdown.  While participants will compete to lose the most weight over 12 weeks, they will also be raising funds for charity.  Those who take the challenge will be dropping the holiday pounds for the good of both their health and their community.

The next River Valley Slimdown begins on Jan. 11, 2014 and runs through April 5.  Over the past six challenges, Scott and her team at IFoundFitness have helped over 120 participants shed over 860 pounds.  They have also raised over $1,100 for multiple organizations, including Shoreline Soup Kitchens, and Tri-Town Youth Services, to name just a few.  The Winter 2014 River Valley Slimdown will donate 20% of the challenge jackpot to a charity decided upon by the participants.

The jackpot itself is determined by those who take the weight loss plunge.  Participants agree to pony up $65 to participate in the challenge, which includes a weekly weigh-in.  Any weight gain results in a penalty fee.  All penalties plus the original registration fees go towards the final jackpot, which is then divided between the contest winners and the charity of choice.

“People love that extra motivation,” notes Donna, continuing,  “While, of course, we tend to over-indulge during the holidays, it’s also a time to give back to others.  My clients are amazing.  Their dedication to their health is only matched by the dedication they have to helping these charities.”

The Fall 2013 River Valley Slimdown resulted in a jackpot of over $2,300.  Both the first and second place winners dropped over 10 pounds each.

For the upcoming challenge, Scott will again be working with Penny Smyth, CHHC, AADP Certified Health Coach, to provide nutritional and weight management seminars to the challenge-takers throughout the challenge.  RVSD will also be offering a Brand New On-Line Meal Planning Program through which participants can choose from over 450 menu choices, including vegan and gluten-free diets.

And there’s still one more reason to become involved.  Sign up before Jan. 1, to receive a free pass card to five fitness classes at IFoundFitness (new members only).

Registration is currently open for the Winter 2014 River Valley Slimdown.  Email Scott at donna@ifoundfitness.com for complete rules and registration forms.

For more information on the River Valley Slimdown, visit http://ifoundfitness.com/rv-slim-down/

Simple, Real Food: Comfort Food for Cold Days

With the winter now in full swing, it is time for pulling out the stew and soup recipes and serving warm comfort foods.  I love a big bowl of soup with a salad and some crusty bread for dinner on almost any night and find nothing easier to make.  Since most soups can be frozen, it’s another meal that can be made ahead. which is my kind of cooking.

When you are ready to take a break from all the rich holiday meals, try any of these recipes for a warming and delicious meal.

White Bean Tomato Soup with Vegetables

White Bean Tomato Soup with Vegetables

White Bean Tomato Soup with Vegetables

Serves 6 to 8

Ingredients

2 cans cannellini beans, drained and rinsed

3 cups vegetable or chicken broth

2 Tablespoons olive oil

1 medium onion, chopped

4 garlic cloves, minced

3 carrots, diced

2 celery stalks, diced

1 cup dry white wine

Salt, pepper to taste

28 oz. canned tomatoes with juices, chopped

3/4 pound green beans, trimmed, cut into 1/2 inch diagonal slices

1 medium zucchini, diced

Tuscan kale, chiffonade, garnish

Procedure:

1. Reserve 1 can of the beans for later. Puree the rest of the beans in a processor with 1 cup of the vegetable broth. Set aside.

2.  Meanwhile heat the oil in a large soup pot over medium heat and sauté the onion, garlic, carrots and celery until slightly browned about 8 minutes. Add the wine and de-glaze the pan over high heat, scraping up all the brown bits in the bottom of the pan. Add the salt and pepper, remaining cup of stock, tomatoes, green beans and zucchini and cover, simmer another 10 minutes. Add the pureed beans and bring to a simmer, cook until all the vegetables are softened, about 5 to 10 minutes. Add the reserved whole beans and salt and pepper to taste.

4. Heat the soup before serving and garnish with the kale.

Chick Pea Soup with Sausage

Serves 8

Ingredients

4 cloves garlic, peeled, minced

3 stalks celery, diced

2 carrots, peeled, diced

1 medium onion, chopped

2 Tb. olive oil

1 Tb. rosemary, chopped

5 cups chicken stock

2 cans chick peas, rinsed and drained

Salt and pepper to taste

5 sausages of your choice, sliced into ½ inch rounds

1 bunch Swiss chard or Escarole, rinsed, trimmed, roughly chopped

Procedure

  1. Sauté the garlic, celery, carrots      and onion in 2 Tb. of the olive oil in a medium saucepan over medium heat      until softened. Add the rosemary, stock, chick peas, salt and pepper and      bring to a simmer. Cook for about 20 minutes. Spoon some of the solids      into a food processor and puree. Add the puree back to the saucepan and      cover to keep warm.
  2. Heat the remaining oil in a medium      skillet and sauté the sausages until browned. Remove to a plate lined with      a paper towel to drain. Add the sausages to the saucepan along with the      greens and heat the soup covered over medium heat. When the greens are      wilted taste and adjust the seasoning, serve in large bowls.

Creamy French Lentil Soup

Serves 6 to 8

Ingredients

1 Tb. olive oil

2 carrots, finely chopped

3 ribs celery, finely chopped

2 shallots, minced

Salt and pepper, to taste

5 cups chicken stock

3 sprigs thyme

1 1/2 cups French lentils

2 Tb. chopped Italian parsley, garnish

Procedure

1. Heat the olive oil in a medium saucepan. Add the carrots, celery and shallots and sauté 5 minutes, season with salt and pepper. Add the chicken stock, thyme and lentils. Bring to a simmer, cover and cook until lentils are tender about 25 minutes.

2. Puree the soup with an immersion blender or food processor and season to taste.

3. Serve garnished with the chopped parsley.

Amanda Cushman

Amanda Cushman

Editor’s Note: Amanda Cushman of Simple Real Food Inc., is a culinary educator who has cooked professionally for over 30 years.  She has taught corporate team building classes for over 15 years for a variety of Fortune 500 companies including Yahoo, Nike and Google.  She began her food career in the eighties and worked with Martha Stewart and Glorious Foods before becoming a recipe developer for Food and Wine magazine as well as Ladies Home Journal.  Having lived all over the United States including Boston, NYC, Miami and Los Angeles, she has recently returned to her home state of Connecticut where she continues to teach in private homes as well as write for local publications. 

Amanda teaches weekly classes at White Gate Farm and Homeworks and is also available for private classes.  Her cookbook; Simple Real Food can be ordered at Amazon as well as through her website www.amandacooks.com 

For more information, click here to visit her website.