No. 007 | September 2023

ISSUE 07

SEPTEMBER 2023

DRAX DIGEST A MONTHLY NEWSLETTER FOR THE DRAX COMMUNITY

Submissions for The von Liebig Prize 2023 are now open! Do you know an animal welfare hero in your community who deserves to be recognized for their impact?

Nominate them at williamjvonliebigfoundation.org!

Michael Ennis | Publisher

DRAX PUBLISHING

Eleonora Fogg | Editor

DRAX

Contents Bideawee

02

This Month's Highlight:

03

The Institute and Foundation Interview with Grace DRAX News

04 05-06

Team Profile DRAX Productions Wellness+ Studio BreadStory Burr Hall Farm Recipe of the Month

Don't hesitate to get in touch with us with ideas for future issues!

Eleonora Fogg | eleonora@svvl.net

07

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Thinking of Adopting a Best Friend?

Winner of our first-ever annual prize, Leslie Granger, is the CEO of Bideawee - a no-kill animal shelter that has lived in New York City for over a century. Bideawee recently celebrated the opening of their new location in Chelsea!

So, if you're thinking of bringing a new best friend into your life and home or simply donating or volunteering to help these adorable little ones, visit Bideawee's website! Here are a few of the animals waiting for their forever home:

Chevy

Tinkerbell

Pepper

Rocky

AJ

Buster

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This Month's Highlight

The Institute and Foundation Philanthropy is at the heart of everything Mrs. does. This value originated long ago when Mr. and Mrs. von Liebig created the William J. von Liebig Foundation, and it became something the two shared together and a value that Mrs. continues to foster since William's passing with the formation of the new Suzanne von Liebig Institute.

The Suzanne von Liebig Institute is a public charity centered on beauty with a purpose. The Institute operates from Burr Hall Farm, which is being transformed into a stunning pollinator sanctuary and organic permaculture farm. Tours, programs, workshops, and artistic endeavors focused on bees and pollinators will be conducted by the Institute, while the farm houses 45 bee colonies along with various flora, large-scale exterior sculptures, and a butterfly sanctuary.

Recognizing the challenges bees and pollinators face, including pesticides, habitat loss, diseases, and climate change, the Institute's vision revolves around preserving their existence. By establishing an organic permaculture farm and a pollinator sanctuary, guided by Mrs. von Liebig's love for beauty and animals, the Institute and Burr Hall Farm seek to restore balance and provide a safe haven for these essential creatures. Through artistic, charitable, and educational initiatives, the Institute invites the community to engage in pollinator conservation and witness the wonder and importance of these remarkable beings.

Ultimately, the Institute and its farm endeavor to exemplify the beauty, enchantment, and harmony intertwined with the story of bees and pollinators, ensuring their vital role is never forgotten.

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Interview

Grace Fremlin Grace joined DRAX in February of 2021 after 30+ years of legal and business experience.

Q: What inspired you to become a lawyer?

My father's lessons on sacrifice and selflessness shaped my values. He exemplified these principles, tirelessly striving for good. While inheriting his perspective, I sought the tools and skills to navigate life's risks intelligently, which led to my choice to pursue law.

Q: What excites you most about working for the DRAX Group now?

I am excited and thrilled for three reasons.

First, as a member of the Mrs. team, I can utilize all my skills and then some to help her and Mike achieve her beauty brand and forward-looking vision with the help of the rest of her team.

Second, the Mrs. is beauty - physically and spiritually.

That is her brand. My work to contribute to her beauty brand, her beauty virtue, and her beauty vision in everything I do for her – whether for Burr Hall Farm, the new Institute, or one of the other DRAX businesses – is exciting and thrilling.

Third, I feel happy, fulfilled, and committed to the Mrs. beauty brand and vision because I believe that beauty is the ultimate virtue. For it to exist, it must possess all elements fundamental to its creation and existence – a unity of the physical elements of design, form, texture, color, emotion and the spiritual elements of truth, love, faith, trust, loyalty, serenity, and peace.

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DRAX News Team Profile Jenny Valle has worked for Mrs. for over 20 years, wearing two hats: manicurist and executive assistant.

Her passion as a lover of all living beings fuels Jenny’s critical role in the inner workings of the William J. Von Liebig Foundation, where she coordinates events and assists with the execution of the annual von Liebig Prize.

You can find Jenny walking or snuggling her lovable pit bull fur baby Dutchy when she's not at work.

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Bread Story BreadStory hosted the 4th-grade class from The École in NYC. Chef Yann taught them to make pastries from scratch while sharing a taste of the best BreadStory treats!

Wellness+ Studio The Studio is becoming increasingly active in the community. We recently provided assisted stretching at the Heroes On The Ave block party, helping raise funds for the Ronald McDonald House NY. See us at Madison Avenue’s Welcome Back Saturday event on September 9th for a fun wellness surprise!

Burr Hall Farm Things are progressing at the farm! We recently welcomed two adorably fluffy and yellow baby geese to our animal sanctuary. They are now being carefully monitored and cared for by our team. The farm also produced its very first watermelon!

DRAX Productions As the writer’s strike is still impacting projects nationwide, we are preparing to make a big splash in the film world.

Mushroom & Radicchio Orzotto

by Christopher Varroux-Renaud Makes 6 Servings

Ingredients 1 pound mushrooms (any kind) 2 quarts chicken or vegetable stock 1 onion, minced 2 cloves garlic, minced 1 1/2 cups orzo 1/2 cup red or dry white wine 1 medium head of radicchio, minced 2 TB butter 1/2 cup freshly grate Parmesan cheese 2 TB parsley, minced Salt and pepper, to taste

Directions 1.Bring stock to a simmer in a pan.

2.Heat olive oil in a wide saucepan. Sear the mushrooms until fragrant and add salt; remove them from the pan. Add onions and garlic and cook until tender.

3.Add orzo and deglaze with wine; reduce until absorbed. Add the stock one ladle at a time until the liquid is absorbed before adding another. Repeat the process until the orzo is almost cooked. It should take Around 20 minutes.

4.Once it is cooked, add the cooked mushrooms and their cooking liquid, half the Parmesan, the sliced Radicchio, and the butter, and keep stirring to get an even and excellent consistency. Add more stock if needed. Serve warm topped with the rest of the parmesan, chopped parsley, and ground black pepper.