Drax Digest No. 013 | April 2024

DRAX DIGEST ISSUE 13

APRIL 2024

the birthday issue FEATURING DR. SUZANNE VON LIEBIG

DRAX DIGEST: AN EVOLUTION // ASIAN MEATLESS SHIITAKE BOLOGNESE

CULTIVATE YOUR BEST SELF 980 Madison Avenue, Suite 203 | 646.398.8080 | www.wellnessplusstudio.com

CONTENTS

04

FROM THE EDITOR What would you like to see in the Digest?

05

MRS. Have you read Mrs. The Book? Get a sneak peek here!

09

BUSINESSES All your DRAX updates in one place.

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DRAX DIGEST An Evolution

14

RECIPE Christopher’s latest masterpiece.

LETTER FROM THE EDITOR

DRAX Digest is published monthly by DRAX Publishing, LLC. Publisher Editor

Michael Ennis Eleonora Fogg

Don’t hesitate to contact us with your ideas for future issues at eleonora@svvl.net!

Dear Readers, In this issue we present bolder choices, bigger creative risks and explorations, better proofreading (yup, we noticed those, too), and just an overall better digest.

We have a bright vision for this monthly publication, hoping to eventually share it with more than just the DRAX community. We are actively making moves and choices to elevate it in any and all aspects. That being said, we’d love your feedback! What would make these newsletters even better? Tips and tricks? More content? Less content? Better imagery and visuals?

Different stories? Activities? Local suggestions and recommendations? What content would you like to see? How can we improve our design or copywriting?

Really, hold nothing back. Comments, feedback, and constructive criticism are the perfect recipe for growth and improvement; I’m sure our famous chef Christopher would back me up on that ;) With love and light,

Left: Close-up of a Sam Gilliam Drape Painting

04

MRS.

MRS. “It's been famously said, ’Everything has its beauty, but not everyone sees it.’ Suzanne von Liebig, however, is one who does see beauty. She also lives it — because her life is her art.

Many things make this woman—so unlike anyone else you've ever met— remarkable.

Uppermost is her creative vision. She sees the beauty that others do not often recognize. She is quick to perceive those essential values that are the source of what makes people, places, and things truly beautiful. She appreciates, admires, and acknowledges those qualities in her own life and work and that of others.

In this book of paper and print, prose and pictures, you will meet this unique woman. A patron of the arts and haute couture, cuisine, and joaillèrie. A philanthropist. A socialite. An entrepreneur. A pioneer. An advocate and ambassador of abundance.

Titles and honorifics set aside, we— who laugh with and learn from her, who are the objects of her kindness and caring, the beneficiaries of her wisdom, and who love her and are loved by her— call her Mrs; because that's the name she likes best.”

Excerpt from Mrs.: The Book, written by John Fogg

05

MRS.

At a stage when most would settle for reflecting on a life well lived, Mrs. is embarking on a new and eclectic mix of exciting creative contributions. From repurposing the von Liebig Foundation to become a leading advocate for animal welfare to reinventing her Drax Hall estate in Connecticut into Burr Hall Farm, actively exploring innovations in sustainable, organic agriculture, egg production, and the commercial growing and distribution of medicinal herbs. Additionally, she fostered the Wellness+ Studio in New York City, which combines diverse healing modalities such as nutrition, mindfulness, meditation, fitness, and yoga in a synergistic approach to achieving ideal health and wellness.

And as if those endeavors are not enough, Mrs. partnered with master chef Yann Ledoux to create Bread Story in Stuytown, the East Village, an award-winning, authentic artisanal craft French boulangerie that, according to numerous reviews, is "The best bakery in New York City." As such, Bread Story delivers daily to the city's leading Michelin-star restaurants just after they drop off a selection of much-loved croissants, brioche, and baguettes at her home on 5th Avenue.

Excerpt from Mrs.: The Book, written by John Fogg

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264 1ST AVENUE, NEW YORK, NEW YORK 10009 BREAD-STORY.COM

DRAX NEWS

BUSINESSES Burr Hall Farm Have you always wanted to try our farm’s honey? Have you wondered where to get your hands on our fresh farm produce?

Well your chance is coming this summer, when you can get your Burr Hall treats at a farmer’s market near you! Stay tuned!

WJvL Foundation The WJvL and SvLI team attended the Protectors of Animals annual Mardi Paws Gala in CT, which hasn’t occurred for three years due to the pandemic. With an evening of food, dancing, and adorable pups, Protectors of Animals successfully surpassed their fundraising goal of $25,000!

Team Profile Hard work, devotion, and loyalty are at the core of who Eva Maria Vera is and everything she does. From the shining, spectacularly polished silver to perfectly cooked fried eggs that pass even the most arduous inspection, Eva is integral to the proper and well-oiled function of the 969 household. She brings the sparkle to 5th Avenue and our days at work.

SvLI INSTITUTE The new face of philanthropy?

The Suzanne von Liebig Institute is paving the way in philanthropic endeavors with a somewhat unconventional approach. By listening to the non-profit organizations already giving everything they have to better our communities, we can learn how to serve best. That could include collaboration with their existing programs, creating our own initiatives, or acting as a bridge between smaller organizations and large funders. We are excited to host another community outreach event on April 6th, so watch for coverage in our next issue.

09

DRAX NEWS

Wellness+ Studio Spring has sprung, so it is time to spring into action with Wellness+ Studio! Claim your complimentary assessment to see what your body needs most.

Experience everything the studio offers to support your goals, including a brand new Signature Massage Ritual, sure to enhance your physical and mental relaxation and health with WA:IT cosmetics' botanical products.

DRAX Productions Movies, TV Shows, YouTube, Sizzles, Trailers Oh My! Where do you think DRAX Productions will go next? If you guess right, maybe you’ll win a prize! (Don’t hold us to that, though, cuz we’ll probably forget).

DRAX Publishing With DRAX Publishing, the sky's the limit; hence, outer space is outside our comfort zone, but we’ll remain open to projects on all subjects.

DRAX Fine Art Our DRAX Fine Art company is getting some much-needed TLC and a new website!

Bread Story Croissant vs baguette. Which do you choose? How can you choose? Two vastly different French pastry delicacies, but which one does Bread Story do best?

Stop by and take a bite of each to find out.

Far left: Potential design of SvLI building by Worrell Yeung Architecture.

Left: Headshot of Eva Maria Vera.

This page, from the top: Eva Peña, Wellness+ Studio; croissants and bread story of the month from Bread Story; Indian miniature painting close-up.

10

City books, bee books, fashion and art books, you name it, we are interested.

Have you written a novel or have a great idea for a book? We’d love to talk to you and hear all about it!

Just contact eleonora@svvl.net!

Left: DRAX Digest covers up till the current April 2024 issue.

DRAX DIGEST: AN EVOLUTION Over the course of just thirteen issues, the DRAX Digest has undergone a remarkable transformation, a growth that became particularly palpable when creating this page's design—a visual testament to DRAX Digest's journey. Yet, this evolution extends far beyond the surface, delving into the very core of what this newsletter stands for.

DRAX Digest started from a simple question: "Why don't we create a newsletter just for our team?" This idea made practical sense: Our team members, scattered across various businesses, cities, and even states, were often out of sync with the latest developments outside their immediate focus.

The DRAX ecosystem was missing something — a bridge for connection between the diverse businesses and the individuals behind the scenes. Now, connection is at the heart of everything that DRAX embodies, with the SvL Institute acting as our newest commitment to this value of fostering connections and nurturing growth.

The upheavals brought about by the pandemic served as a stark reminder that connection, in all its forms, is a gift not to be taken for granted. When face-to-face interactions abruptly halted, we discovered the myriad ways in which technology could serve as a lifeline, weaving threads of connection across vast distances.

As we look ahead, brimming with excitement, we envision the next phase of the Digest's evolution—a journey where we aspire to reach and connect with an even broader audience. We are incredibly grateful to all those who have been with us from the onset.

We invite you to join us as we turn the pages to the next chapter, eager to explore new horizons and forge deeper connections through our stories and art. Thank you for being a part of this incredible journey, and here's to the adventures that lie ahead!

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MARK TULLY Photography

mark@marktully.com | 646.334.7379

Meatless Asian Shiitake Bolognese

by Christopher Varroux-Renaud

Ingredients:

Directions:

Pasta of choice 800 grams Shiitake mushrooms 1.5 cup oil 4 cloves garlic 20 grams ginger 2 scallions 2 shallots 1 TB paprika 1 TB five-spice 1 TB soy sauce 1 TB tomato paste 30 grams sesame seeds 1 TB Asian chili oil Salt and pepper, to taste

1. Blend garlic, ginger, shallots, and scallions.

Serves 8

2. Add the mushrooms to the blender and chop by pulsing a few times until they reach ground beef consistency.

3. Heat about a pint of oil in a pot, and add the mushroom blend, stirring consistently so the garlic doesn’t burn. Once fragrant, add the spices, chili oil, soy sauce, tomato paste, and sesame seeds. Cook on low heat for about 10 minutes and season with salt and pepper to taste.

4. In a pot, bring salted water to a boil and cook the chosen pasta according to the package instructions.

5. Once the pasta is “al dente,” almost done, strain, reserving 1/4 cup of pasta water. In a pan, add the pasta to the Shiitake mushroom sauce, cooking on medium heat until the pasta absorbs the sauce, adding pasta water if needed.

6. Serve the Shiitake bolognese on a plate, sprinkling some toasted sesame seeds and fresh dill. If you like spice, do not hesitate to add an extra teaspoon of chili powder for an extra kick. Enjoy :) 14

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