You’ve got pressing questions, we’ve rounded up experts to give you answers!

GP Talks: The Future of Fundraising Events

The world has changed. Events and galas, a major source of fundraising for non-profits, have been cancelled leaving organizations wondering what to do.

We’ve assembled a panel of leaders from notable non-profits to discuss the current situation, how they communicate with their sponsors and donors, ways they can continue fundraising efforts, and if and how they will have in-person events in the future.

The panel:

• Aliza Ameer – Alzheimer’s Association, Director of Relationship Events

• Stephanie Astic – Astic Productions Founder, President and Chief Development Strategist

• Bryant Bradshaw – City Parks Foundation, Director of Individual Giving and Special Events

• Abigail DeAtley – Planned Parenthood, Vice President of Individual Giving and Events

• Tamar C. Podell – Lincoln Center for the Performing Arts, Chief Development Officer

• Brian Ricklin – Creative Art Works, Executive Director and CEO

Moderated by Linda Abbey, Great Performances, Executive Vice President

Complete the form below to access the webinar.

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When days run together, or time seems to stand still, it becomes even more important to take some time to pause, reflect and celebrate. Whether its an accomplishment, the completion of a project, a birth or birthday, an anniversary, or a holiday, taking a moment to acknowledge that event and sharing with others is important. When we can’t be together physically, technology has enabled us to be together in more than just spirit — we can connect via phone calls and video conferences. Technology has been the glue holding us together as a team, as friends and as family. The occasional glitches and challenges of managing the technology has only made it more human. People have also been sharing celebrations in novel ways: divided by a window; socially distanced in driveways; and even a parade of cars.

Check out how some of our GP family have been celebrating!

Birthday Toasts!

Tim Berryman, Director of Event Services

For his wife’s birthday, Tim arranged a full-day of video conferences, toasts and games. Collaborating among their friends, they arranged a cupcake toast, shared a bottle (or more) of wine, and enjoyed Jeopardy! hosted by a friend and 6-time Jeopardy! champion!

Birth Days!

Kaitlin Walsh, Director of Design

Kaitlin met her new niece via video conference! Newborn Rose might not have the technology handled yet, but Kaitlin is clearly smitten with Rose’s sweet face.

Birthday Parades

Sarah Saracino, Director of Human Resources

Sarah’s twins celebrated their sixth birthday with delicious and beautiful cupcakes at home, and a drive-by parade from their cousins!

Live Streamed Bar and Bat Mitzvah

Our team — always going the extra mile — went to the home of Rebecca and Yehuda Shmidman to set up their daughter, Jordana’s bat mitzvah that was live streamed to her family, friends and community. Amanda DiUglio, Madison Grando, and Dan Carr helped create a memorable celebration for Jordana.

We regularly invite guests to contribute to Great Performances’ blog. For this post, we invited Emilia Sochovka, MS, RDN, CPT, the resident dietitian and nutritionist for Embrace, to share her thoughts on maintaining overall wellness throughout Covid-19. Embrace extends Great Performances’ philosophy that life happens around food to the spaces where people work, collaborate, celebrate, and live. The first pillar, Embrace: Wellness, focuses on overall wellness, including mental, emotional and physical, specifically the relationship between food and health and how what we eat impacts how we feel.

Quarantine Wellness

By Emilia Sochovka, MS, RDN, CPT

Quarantine isn’t a productivity contest. Not all of us are doing fitness challenges, reorganizing our drawers and cabinets, reading a book every week and perfecting loaves of banana bread. For some people, those tasks might be their way of taking care of themselves. But there are many other ways to prioritize wellness. Above all, be kind to yourself.

Embrace extends our philosophy that “Life happens around food®” to the spaces where people work, collaborate, celebrate and live. For many people right now, our home is the space where we need to support our health and well-being. Here are some at-home tips from Embrace Wellness:

Quarantine Wellness Tips

Reaching for snacks more often than you’d like? Enjoy all your favorite snacks by making a large snack plate for a meal. A lunch or dinner snack plate could include apple slices, chai spiced almond butter, baby carrots, dill pickle hummus, crackers, cheese and chocolate.

Looking to move your body? Celebrate traditional dance from Senegal and Rwanda with the Brooklyn Academy of Music. Do a guided meditation and stretch or take a virtual walk with Wave Hill. Listen to jazz from Jazz at Lincoln Center while moving around your home.

Missing the opportunity to travel? Spices not only have health benefits, but they also bring global cuisines to our kitchen. Bring more flavor to simple proteins, vegetables and grains by making your own spice blend.

In whatever way you’re taking care of yourself and your family, we’re here for you. If these activities don’t interest you, that’s ok. What’s most important is that we are practicing self-compassion and doing what feels good to us.

Photo by Megan Markham on Unsplash

Since the coronavirus pandemic hit New York City, trusted environmental nonprofit GrowNYC has worked hard to keep their over 80 food access sites open and safe for the public, and has been building out distance learning resources to continue to support educators and the general public as learning spaces move remote.

GrowNYC’s Greenmarkets, Farmstands, Fresh Food Boxes, and delivery to emergency food providers are crucial to the hundreds of thousands of NYC residents who rely on them as sources of fresh, healthy food.

This week they launched a free Fresh Food Box program for low income New Yorkers who are undocumented, unemployed, or struggling in high need neighborhoods.

They are committed to helping the most vulnerable New Yorkers, but cannot do it without your help. Visit grownyc.org/donate to support their work.

This year marks the 50th anniversary of Earth Day. We’re delighted to share a book written by Julie Cerny’s, former Education Director and Manager of The Sylvia Center’s Learning garden. Although we strive to honor our planet every day, Earth Day is a great time to refocus and realign and perhaps even pick up new habits that will yield results and honor Mother Earth all year!

Staying home may make it a little more challenging to celebrate Earth Day this year. Remember though, that one of the best ways to engage with nature is to eat it! Food GROWS. Food is nature and we can be a part of growing it (even if all we have is a sunny windowsill). I wrote The Little Gardener: Helping Children Connect with the Natural World as an engaging illustrated guide for parents, educators, and others who want to help children explore the natural world through gardening. When we grow food, it’s easier to see ourselves as a part of natural systems and to experience first-hand how our choices affect the Earth, for better or for worse.

And remember, too, that a garden can live in a bucket, in a backyard, or in that small strip of earth between the road and the sidewalk. Grow wherever you can. It will be worthwhile.

Q&A With Julie Cerny

This year marks the 50th anniversary of Earth Day. Jon Ronsani, our farmer at Katchkie Farm, has provided his tips for celebrating Earth Day with an activity that will yield results and honor Mother Earth all year!

Starting Your Own CITY Garden

A great way for city folks to celebrate Earth Day is to get a garden going, either in raised beds or in containers. We must not forget how strong an ever-present nature is. A few seeds, some soil and water and something is growing!

EASY PLANTS FOR STARTER GARDENS

The most container friendly plants are herbs. Basil, cilantro, and dill are very easy to start from seed and will get growing in no time.  If you have access to raised beds, radish, spinach, beets, and lettuce can be directly sown in the garden this week.

GET YOUR KIDS INVOLVED IN GARDENING

Get the kids to help!  In the days of an agrarian based economy, kids were viewed as an economic asset to the family. Make it so again, if only for an hour.  Gardening is such a wonderful experience for them.  Digging in the dirt, planting seeds, watering, and tending plants is a very wonder filled experience for them.  Then when they get to harvest, eat and share what they have worked on, it is a lesson they will never forget.

GARDENING RESOURCES

As for resources.  Fruition Seeds is wonderful resource for gardening know how as well as seeds. During my days in Copake, I was able to meet master gardener Margaret Roach, who also hosts a gardening pod cast “A Way to Garden.”  She is wealth of gardening knowledge. Don’t be shy, mistakes will be made and fun will be had!

The Columbia Land Conservancy

Katchkie Farm is in Columbia County in a community that is passionate about protecting the land.  We are proud to support the work of the Columbia Land Conservancy.

Check out the video below for a special message from the Columbia Land Conservancy and visit their website for some great digital resources they have created to celebrate Earth Week. Don’t forget to show your support.

Each year in April, we put our mind to what we can share with you for Earth Day. Not because it’s the only day we should think about it, but because it’s an annual reminder to realign and refocus our efforts. As with all things that become habitual, an annual marker to really stop and reflect can be incredibly helpful.

So this year, as we mark our annual celebration of Earth Day, take a moment to reflect on what you’re already doing and perhaps find a new, tangible and actionable way to to improve your relationship with Mother Nature and honor and respect the planet.

Check out what our amazing and creative team members at Great Performances are doing!

Mike Deuel, Executive Chef of Catering Operations & Anastassia Batsoula-Deuel, Party Chef

We’ve been busy processing some of the leftovers from the GP kitchen that didn’t have an outlet elsewhere for various reasons. Anastassia and Natalia, Anastassia’s mother and fellow party chef with Great Performances, have been busy turning the leftovers into creative meals. When we come up with something delicious, we’ve been sharing with our neighbors.

This weekend we organized seeds, planted garlic and beans, watered our tomato plants. We are planting everything! Different sorts and varieties of herbs; flowers for bees, insects and birds; and so many different vegetables: beans, beets, peas, carrots, potatoes, tomatoes, hot & sweet peppers, variety of leafy greens, celery, onions, garlic, artichokes, horseradish, rhubarb, ginger, turmeric and scallions to name a few.

We’re eagerly hoping our fruit trees and shrubs will produce this year. We have five varieties of plums, three varieties of apples, two varieties of peaches, and two different cherry trees, as well as a fig bush that is starting to show mini figs.

Anastassia and Natalia have also been busy making sourdough EVERYTHING, including delicious sourdough English muffins, and sharing with the neighbors as well. The only thing Mike will not let them share is the wine I’ve made; I need that to enjoy while reflecting on the day’s work.

Kaitlin Walsh, Director of Design

While I’ve been staying at home, I’ve had some extra time for projects. Here are some of the things I have been doing.

1. Vegetable scraps. I’m saving all scraps from my veggies and use them to make stock. I’ve already made two homemade stocks which I then make into soup or freeze in ice cube trays.

2. Herbs that may spoil. I’ll either put them in ice cube trays and top with olive oil or cook at a low heat in the oven and make into dried herbs (if you don’t have a dehydrator).

3. Saving the ends of green onions, chives, leeks. I’ll keep the root ends in water until they roots, then replant them. It’s a practice I learned from my mom and one that’s “trending” right now.  I have them in a bunch of shot glasses in the kitchen window.

4. Craft packages. I’ve been finding odds and ends around the house and putting them in little kits which I then send to my nephew. It can be as easy as pipe cleaners, pop sickle sticks, clothes pins, pom poms, cotton balls, and labels.

5. Pressing flowers. It’s a craft I’ve been practicing for years as I’m fortunate to have access to flowers. These can then be used on various crafts including cards, jewelry, etc.

I’ve been very conscious about saving scraps and “thoughtfully” cooking to get the most out of every vegetable and cut of meat. It’s interesting because it’s the way my grandparents were raised through the Great Depression. Everything was recycled or repurposed. If food scraps weren’t used for a stock, they were used to feed the worms, that were used to catch fish. It was endless.

Justin Schwartz, Executive Chef, Production

Because we are stuck at home we have spent a lot of time rethinking our space. We live in carrol gardens, and our apartment building had a front garden that was just sitting there waiting to be claimed. I called my landlord and asked to take over the front garden and they were thrilled to give over its care to us.

I dug up all the plants (which we of course composted) with my son (who had a cute little red shovel) and turned it into a lesson about ecosystems, plant roots, soil you name it! Hes really enjoyed being a part of the process and seeing the grass seed we planted together germinate and grow has really put a silver lining on social distancing.

This year marks the 50th anniversary of Earth Day. Since we can’t gather outdoors to celebrate Mother Earth, let’s turn to our indoor gardens.
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👉Log into Instagram and show us your selfies with your indoor plants and we’ll select a winner who will receive seeds from the Hudson Valley Seed Library and a day at Wave Hill with lunch or afternoon tea for two at the Café at Wave Hill once it reopens (valued at $150).
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1. Take a selfie with your indoor garden / house plants
2. Post it to your Instagram account and tag @gpfood @wavehill and use the hashtag #earthdaycontest by noon EST on 4/21/2020
3. Tag a friend
4. Follow @GPFood and @wavehill
5. Check back on 4/22/2020 to see who’s won! Good luck! 🍀

Even as we’re practicing social distancing, we continue to see great examples of how life happens around food. Instead of the corporate lunches, we’re seeing teams enjoy video conference lunches; instead of big dinner parties, families are having home-cooked meals together; and instead of packing bars at happy hours, friends are toasting each other virtually.

With more people cooking at home, we’re collecting recipes from our Great Performances’ team members, families, friends and partners to share with you and provide some inspiration for delicious dishes you can make at home. Share your recipes and photos with us: tag us on social media #gpcovidcooking, direct message @gpfood or email marketing@greatperformances.com.

Matzoh Lasagna

Recipe provided by Great Performances’ founder

Liz Neumark

Making matzoh lasagna is not unlike making a regular lasagna, except you’re substituting matzoh for the pasta and I make it with fewer layers.

Also, I make it with fewer layers.

You’ll Need:

• Tomato sauce

• Matzoh

• Cheese mix – I combine ricotta, Parmesan and egg

• Sauteed or roasted vegetables of choice

• Mozarella cheese

 Procedure:

• From the bottom up!

• Base: tomato puree/sauce (homemade sauce or jarred)

• Next – layer of matzoh

• Next – cheese layer…can be ricotta/grated Parmesan/egg

• Next – sautéed/roasted veggies – whatever you have handy (mushrooms, eggplant, peppers, onions, eggplant, zucchini)

• Next – layer of matzoh

• Next – nice cheesy layer – can be the ricotta and/or you can add some shredded cheese.

• Top – cover with tomato sauce – you can add some sliced tomatoes on the top if you have to use

Bake uncovered at 350 F for 45 minutes, uncovered.

Hungry for More?

Even as we’re practicing social distancing, we continue to see great examples of how life happens around food. Instead of the corporate lunches, we’re seeing teams enjoy video conference lunches; instead of big dinner parties, families are having home-cooked meals together; and instead of packing bars at happy hours, friends are toasting each other virtually.

With more people cooking at home, we’re collecting recipes from our Great Performances’ team members, families, friends and partners to share with you and provide some inspiration for delicious dishes you can make at home. Share your recipes and photos with us: tag us on social media #gpcovidcooking, direct message @gpfood or email marketing@greatperformances.com.

Easter Bread RECIPE

Recipe provided by Great Performances’ team member

Amanda DiUglio

Ingredients:

• 1 ¼ cups milk

• ⅓ cup unsalted butter cut into small cubes

• 2 ¼ teaspoons rapid rise instant yeast 1 package

• ⅛ teaspoon salt

• ½ cup granulated sugar

• 2 large eggs beaten

• 4 cups all-purpose flour divided, plus more for kneading

• 1 large egg beaten plus 1 teaspoon water

• 3 dyed easter eggs raw or hard boiled

• colored sprinkles (I like the mini ones!)

Procedure:

• In a small saucepan, add milk and butter. Heat to 120 to 130°F, stirring until the butter melts. Do not allow the milk to go above 130°F.

• In a large mixing bowl, (I use my kitchen aide mixer) combine yeast, salt, and sugar. Add the eggs and whisk together. Add the warmed milk and butter mixture. Add 2 cups of flour.

• Attach a dough hook to a stand mixer and combine on medium speed until smooth, about 2 minutes. Scrape the sides with a spatula as needed to incorporate the flour.

• Slowly add the remaining 2 cups of flour to the mixer on medium-low speed and scrape the sides as needed. Knead until the dough is stiff and slightly sticky, about 12 minutes.

• Place the dough on a lightly floured board and hand knead for about 3 to 4 minutes, adding a little more flour to prevent sticking.

• Shape dough into a ball, grease the same bowl you used in the mixer with a little butter, canola oil, or pam, cover with a dish towel and allow to rest for 60 minutes in a warm place. The dough should double in size.

• Divide into 6 pieces. Roll each piece to form a 1-inch wide rope, about 14-inches long.

• Taking 2 pieces, braid the rope, pinching the ends together and then loop into a circle. Make sure the ends are securely joined together.

• Place on a lined baking sheet, providing enough room to rise.

• Loosely cover the baking sheet with plastic wrap – (I spray my plastic wrap so it doesn’t stick with a little pam) and allow to rise in a warm area, until it doubles in size, about 60 minutes.

• Preheat the oven to 350°F (177ºC). Set the rack in the middle position.

• Whisk together the large egg and 1 teaspoon water. Brush each braided bread with the egg wash.

• If desired, top the bread with sprinkles.

• Gently place one dyed egg in the center of each braided ring. Do not press into the dough, it will sink as it bakes.

• Bake until golden brown, approximately 15 to 18 minutes. I rotate the trays half way through.

• Quickly transfer the baked bread to a cooling rack.

hungry for More?