No. 018 | September 2024

DRAX ISSUE 18

SEPTEMBER 2024

THE NON-PROFIT ISSUE FEATURING THE FOUNDATION AND THE INSTITUTE

$25K PRIZE SUBMISSIONS NOW OPEN!

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APPLE CIDER DONUTS

“JEWELRY, THOUGH MORE PERSONAL THAN PAINTINGS, SHOULD BE TREATED AS GREAT WORKS OF ART, WHICH THEY SURELY ARE."

~ David Webb

Kingdom Collection Giraffe bangle, emeralds, diamonds, enamel, 18K gold, and platinum.

DRAX CONTENTS

ISSUE 18

SEPTEMBER 2024

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FROM THE EDITOR

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BUSINESSES

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Paws for a Cause: von Liebig Prize Now Open!

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Farm to Flanders: SvL Institute’s Ongoing Support

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It All Starts with a Story: Bread Story

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Drax Productions

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Veggie Season: Burr Hall Farm + Drax Markets

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Wellness+ Studio Makes a Splash on Madison Avenue

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Finest Examples of Fine Art

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APPLE CIDER DONUTS

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FROM THE EDITOR The underlying tones of competition and sales give way to the quiet thrum of a shared vibration of a journey towards a common goal: a bright, just, healthy future on a vibrant, healthy, abundant planet. Isn’t that what we all ultimately want?

Nothing is more inspiring than finding yourself in a room full of people of all ages, skills, and backgrounds and never considering whether their purpose or intentions are genuine. There is something incredible about people who devote their entire lives to a cause.

It was an incredible honor to witness this magic (for that is the only way to describe it) at our outreach events.

The energy was palpable: excitement, hope, connection, and learning. Individuals and organizations that haven’t been recognized as often as they deserve felt seen, and they connected with other local non-profits that they’ve never even heard of that are just a few miles away. We found the animal advocates conversing with the leaders of domestic violence organizations, artists discussing with farmers, and the environmentalists talking to the educators.

On a dark, mildly rainy January night, with biting winds, driving down winding Connecticut country roads to a tiny castle lit warmly from within on a hill amidst towering trees, leaders from over ten organizations came to the institute’s first-ever outreach event.

Looking back and describing it, I wonder if some of our guests, previously merely names on email footers, ever hesitated to accept a stranger’s and an unknown organization’s invitation to go to a party in the middle of nowhere. I don’t know about you, but it does emit a somewhat British murder mystery-adjacent impression.

Luckily, the evening was nothing like an Agatha Christie novel.

As an environmentalist, I attend many climate-focused events—sometimes, it seems like too many. The more I attend various events around the city, the more I see the value of connecting, not just making connections. In the over fifteen events I’ve attended in the past year, I’ve found a distinct difference between the gatherings curated by environmental organizations and non-profits and those hosted by conventional for-profits.

As the institute develops its identity and the foundation grows in impact, we are learning more about what our community needs and how we, as an organization, may contribute to that equation.

I hope you enjoy this issue and that it brings you some hope or inspires you to do something to help your community. If it does, please share your thoughts and experiences with us. I’d love to hear them.

Until next month!

With love and light,

Eleonora Fogg EDITOR-IN-CHIEF eleonora@svvl.net

Publisher Michael Ennis

Editor-In-Chief Featured Writer

Eleonora Fogg

Julia Healey

Drax Digest is published monthly by Drax Publishing, LLC. Don’t hesitate to contact us with your ideas for future issues at eleonora@svvl.net!

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BUSINESSES

Left: Nina Jackel, 2023 von Liebig Prize winner; right: Grace Parke Fremlin, President of The SvLI

Paws for a Cause Do you know an incredible animal welfare non-profit? They just may be a good fit for the $25,000 von Liebig Prize! Submissions are now open!

It’s that time of the year again; submissions are open for The von Liebig Prize! Now, it’s not every day you have the opportunity to nominate an incredible individual in animal welfare for a $25k prize to advance their efforts of further protecting dogs and cats from neglect and abuse.

To nominate, all you need to do is write a one-page letter explaining why that person deserves 05

deserves to win.

Selfnominations are allowed, too!

Anyone who's made a difference in animal welfare, including running a shelter, advocating animal protection laws, or simply providing a better life to companion animals in need, is eligible. For more information on submissions, visit the Foundation’s website!

The Suzanne von Liebig Institute proudly continues to support incredible non-profits in its network.

The SvL Institute was honored to attend the Flanders Nature Center and Land Trust’s Farm to Flanders event in Connecticut.

Flanders is a nonprofit organization that protects land and educates people about nature’s wonders.

Flanders is known for its youth programs and summer camps. One of its many successful programs is an annual “how-to” on maple tree tapping and syrupmaking.

In the spring, Flanders’ beekeeping class is a must. Guests generously donated to camp and program scholarships for children who otherwise wouldn’t be able to go and have these experiences.

The field was transformed into a beautiful venue. Lit-up paper lanterns dotted the trail, guiding guests into the gathering before smiling faces and light, bubbling glasses of champagne greeted them.

Flower bouquets, fancy glasses, and plaid tablecloths adorned the picnic tables, while live jazz music and lively chatter created ambient noise.

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A surplus of auction items was on display under a tent in the center of the event; from exquisite paintings, heavy wool blankets, luxe vacations, gift certificates, and much more, items in their auction were abundant.

Burr Hall Farm generously donated a fresh produce basket and an unforgettable dinner experience with a private chef overlooking the 98 acres of the farm.

One of the focal points of the event was the participation of 16 local restaurants and vendors (including well-known local favorites like John’s Cafe, Market Place Restaurant and Bar, and the 1754 House Inn and Restaurant) that donated their time and products to feed the guests of Farm to Flanders.

Grassroots Ice Cream offered samples of uniquely flavored ice cream, honey lavender being a favorite.

Another favorite was Sweet Nelson’s cookies, which provided various delicious flavors.

The pistachio cranberry cookie was particularly phenomenal.

It All Starts with a

Curious why our award-winning bakery is called Bread Story? Every delicious treat, from croissants to macarons, holds a piece of French heritage. Beyond the soft, buttery layers of dough, Yann’s artisanal craft tells his life and childhood stories while sharing tales of those before his time.

Inspired by the power of these stories at the heart of every treat, Bread Story shares some of them in short form on their website. Here is a favorite of ours, highlighting a well-loved, decadent treat: The Brief Story of Fondant au Chocolat Around 4 pm somewhere in France.

‘Ding’! The oven is ready for the cake, it was preheated at 175 degrees Celsius. Kids are playing and one of them is particularly excited. Augustin is turning 6 years old today and like every year, his special request is the famous: ‘gâteau au chocolat’ but not any chocolate cake, the classic French dessert: ‘le fondant au chocolat.’ His mom, Jeanne, got the recipe from her mom, who got it from hers. famous It was Michel Bras who just about forty years ago in 1981 spent years perfecting the recipe but the truth is ‘le fondant’ doesn't need to be made by a Michelin star chef. Today, the Michelin star chef is Jeanne. She always uses the same ingredients in the same order, mixed with the same spatula and baked in the same oven. A simple, humble, yet delicious fondant recognizable amongst thousands.

The ingredients? Butter, melted in chocolate, flour, eggs, and sugar mixed together. But the sixth and most magical element of this recipe is the delectable feeling of a loving person baking something for you just because they know it's your number one favorite. Augustin knew exactly when it was the right time to come into the kitchen. Just when Jeanne finished mixing the dough, he would dive his finger in to taste.

It's time! Everyone sings, ‘Joyeux Anniversaire, Augustin.’ He blows the six candles, makes a wish and you could already see his eyes full of joy already devouring the cake.

Miam miam! (yum yum!) This fondant au chocolat is just melt-in-your-mouth heavenly goodness. Smiles are on every single kids' face in the room and Augustin is the happiest today. The simplest things are often what makes us the happiest.

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CULTIVATE YOUR BEST SELF

980 Madison Avenue Suite 203 646.398.8080 info@wellnessplusstudio.com

Denisa’s Desserts B Y

D E N I S A

B A T I S T A

As progress and filming of The Dreadful commence in the coming months and OPERATIC gets its makeover, here are some incredible operas happening this month in New York City. In the spirit of Drax Productions, get your OPERATIC on!

Friday, September 27th MET Opera presents a new American Opera, GROUNDED, by Jeanine Tesori Tuesday, September 24th The Tales of Hoffman featuring Christian Van Horn from OPERATIC

Wednesday, September 25th Saturday, September 28th Tosca - a perfect 'beginner opera'!

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Monday, September 30th Rigoletto - featuring famous melodies, chorus and drama.

Be sure to get your tickets soon, as they sell out fast! *Please note that alternate dates may be available for each show. Visit the MET Opera’s website for alternate times.

e i g g e V ason! e s

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Burr Hall Farm Our fall and spring honey were harvested and packaged in August.

The most noticeable difference is the color; the fall honey is dark and opaque, while the spring honey is golden and almost transparent.

Why is that? Well, it’s all based on the bloom times of the plants that surround Burr Hall Farm. The fall honey is made of nectar from many different trees and flowers, with the invasive Japanese knotweed plant taking the lead. Japanese knotweed is part of the buckwheat family and is responsible for the fall honey’s dark and thick consistency. Only four or five nectar sources make up the light golden spring honey since a relatively low number of flowers bloom during Connecticut’s early spring. The fall and spring honey have been a hit at the weekly farmer’s markets in NYC. Since there’s a big difference in flavor, buyers are invited to taste both harvests to decide what they like best, a process similar to a wine tasting.

Burr Hall Farm’s honey and fresh produce pairs very well with Bread Story’s pastries and baguettes. Week after week, the market sells more and more products, and the booth grows more popular within the community.

Other than that, Burr Hall Farm’s produce is still being harvested; sun gold cherry tomatoes, yellow summer sq

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DRAX MARKETS

squash, rattlesnake green beans, and a whole lot more. Come check out the produce, honey, and bread every Saturday at a market in NYC! Find us most weekends at the East 67th Street Market on East 67th between 1st and York.

Employees of the Month Meet our two superstar employees of the month! Lucas and Alexandra are an unstoppable brother and sister duo who have fallen in love with farm life. You will catch them hanging out with the goats, feeding chickens, and helping their dad, George, work on the farm to deliver healthy and delicious produce to the community.

There is nothing like Lucas’ joyous smile when he’s with his goat friends!

Zai Floral N E W

Y O R K

zaifloral.com

MARK TULLY Photography

NYC native photographer with over 27 years of experience in fashion, video, and still life. mark@marktully.com | 646.334.7379

Wellness+ Studio is Making a Splash on

It’s party time! On September 21st, Wellness+ Studio will provide incredible complimentary services at Madison Avenue's Welcome Back Saturday event, and you’re invited!

In collaboration with Madison Avenue Business Improvement District, the “Step Up for Fashion” event will benefit the Council of Fashion Designers of America scholarship fund, thus securing the future stars of American fashion. Participating retailers between East 57th and East 86th Streets will sponsor a Step Up For Fashion “platform style show.” Stylists, designers, and models will display the trendy fall collections on outdoor platforms. Save the date and bring your wallet, as this shopping event has something for everyone; plus, it’s for a good cause!

SATURDAY, SEPTEMBER 21ST Noon - 4:00 PM Madison Avenue, Between East 57th Street and East 86th Street

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FINEST EXAMPLES OF FINE ART One of the best methods of capturing landscapes is monochrome photography, in which each position on an image can record and show a different amount of light but not a different hue.

Ansel Adams, an environmental activist and arguably one of the most famous monochrome photographers, used his artistic talent to cultivate aesthetic appreciation and concern for nature. His photographs contributed greatly to the American Conservation movement and the Pure Photography movement, which was a technique that emphasized recreating a scene as truthfully as possible while also capturing its’ abstract forms. Ansel’s work was centered around the untouched wilderness of conservations, like national parks. His most famous works were his monochrome photographs taken of the American West. One of the reasons Ansel Adams is widely recognized for his conservation efforts and his photography is due to how greatly his skill inspired others to care as much as he did.

Ice on Ellery Lake (1979) by Ansel Adams

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Jacqueline Balassa (1954 - present) Nesting Kingfishers in a River Landscape | 2002 Oil on board| Wooden frame Depiction of a natural Australian landscape.

Courtesy of Drax Fine Art.

d r X FINE ART For more information, please contact Giavanna Mattera at giavanna@draxfineart.com.

Recipe by Christopher Varroux-Renaud

Makes 8 Doughnuts I don’t know about you, but to me, nothing says fall like some blissfully soft, light, warm apple cider donuts with heavenly cinnamon sugar sprinkles melting in your mouth.

If you make these decadent donuts, please send us a picture at eleonora@svvl.net!

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Apple Cider Donuts

Ingredients: 1 cup lukewarm whole milk 3 3/8 cups all-purpose flour 1/2 cup apple butter 1 large egg 2 TB granulated sugar 2 tsp pumpkin spice 2 tsp active dry yeast 1/2 tsp salt 1/4 cup butter, room temperature 1/2 cup sugar mixed with 1 TB cinnamon

Directions: 1. Mix all the ingredients except the cinnamon sugar in a mixing bowl until the dough is well combined.

2. Grease a separate mixing bowl with butter and gently place the dough inside, covering lightly with plastic wrap. Set the bowl in a warm, room-temperature environment for about 2 hours until the dough doubles in size.

3. Heat a deep fryer pan to 350°F. 4. Dust a flat surface with flour. Remove the dough from the mixing bowl and roll it out using a rolling pin to about 1/2 inch thick. Cut circles out of dough using a 3.5" circle cutter, then cut out smaller, 1" holes in the center. Set the donuts aside on parchment paper and let them rise for another 20 minutes before frying.

5. Plunge the donuts in the hot oil, one at a time, making sure they are all submerged. Once golden, remove them from the oil with a slotted spoon and coat them in cinnamon sugar.

6. Enjoy (perhaps with a cozy, warm Chai latte) :)

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NOW AVAILABLE AT WELLNESS+ STUDIO - WWW.WELLNESSPLUSSTUDIO.COM