Friday, November 20, 2015

Every Good Story Needs a Strong Protagonist

   By Beth Dolinar

               Forgive this writing lapse, but let’s begin with a cliché: Gina Catanzarite has a personality as fiery as her red hair. Yes, she has red hair and blue eyes and if I’d written that hackneyed opening phrase in one of her university writing classes she would mark a big red slash through it. And then she would tell me it was a good try anyway.

Luminari Teen Writer! Camp
Director Gina Catanzarite
  And then she would encourage me to keep writing, because words are vibrant and beautiful and, at times, the only true things on this planet.

    If that seems overly dramatic, it’s because Gina finds the drama in her work. As the director of Luminari’s TeenWriter! Fantastic Fiction camp, she coaxes young writers to find the right words. Next summer, Gina will lead the camp for the seventh time, coaxing fresh perspectives from middle and high school students in her writing workshop. Her teaching departs from the typical classroom approach of research, syntax and grammar. She is selling the idea of a sentence as a living, breathing thing.

     “Emily Dickinson said, ‘I know nothing in the world that has as much power as a word. Sometimes I write one, and I look at it, until it begins to shine,’” Gina said, quoting the 19th century poet.

      ‘When you write from the heart you can see the words shine,” Gina said, adding that it is through finding the gleam in a word that a writer finds his or her own, unique voice.

    Her love of language has filled her career. Her work as a writer and producer for both commercial and public television have earned her eight Emmy awards and countless other accolades. As a contributing producer for WQED-TV, she has tackled topics as widely varied as human trafficking, the gender pay gap and efforts to save Pennsylvania’s bats. She is the author of non-fiction books and has written for newspapers and magazines.

     A graduate of the University of Pittsburgh, Gina has taught journalism and broadcast courses at Robert Morris University and, currently, Point Park University. Her students are simultaneously frightened and awed by her dynamic and inspirational classroom style.

     “We had a hash tag of #wwgcd while we were there,” said Claire Gysegem, a student in Gina’s class at Point Park in 2012. “It meant, What would Gina Catanzarite do? She had a way of making an impression that would stick.”

    Gysegem, now a graduate student in public media at Ohio University, credits Gina with igniting her love of television production and writing. “She is upfront and honest and blunt, but probably the most encouraging person you’ll ever meet.”

     Gina is known for her intense, demanding teaching style—suffering no foolishness, laziness or phonies.

    “She expects you to be authentic and be yourself,” said Gysegem. “She taught us that your voice is your own, and when you write, you have to claim it as your own voice.”

     That conviction is evident in the way Gina leads Luminari’s Teen Writer! camp. Last summer, she took students on a field trip to Phipps Conservatory. It was the hottest week of July, and the students stood perspiring in the humid hothouse jungle.

   “Describe what it feels like!” Gina shouted. “If you’re uncomfortable because it’s hot, find the words to say it.”

     That direct and inspirational style was evident to Danny Allman, another Point Park student who served as Gina’s teaching assistant for the Luminari writing camp in 2009.

    “Those students learn from the best,” said Allman, now a news assignments editor at a TV station in Baltimore. “Gina puts so much energy and exuberance into making sure her students enjoy writing, and that they succeed.”

    Gina says enjoys teaching teenagers, because of how they view the world.

    “The kids that age believe they can do anything, “ she said. “There is a lot of life ahead of them, and they tend to be thrill seeking—they enjoy the exhilarating feeling of putting their thoughts down on paper.”

    Gina likens her role of teacher to that of a mother falcon.

    “She carries her babies up high and then throws them off,” she said. “They learn to fly in the free fall. The magic is in the free fall.” It’s a take on life with which she is well acquainted: Gina and her husband Howard Shapiro are the parents of twin teenage sons.

     Her home life feeds her personal writing. She has journaled every day since she was a child, a habit that has left her home littered with “stacks of notebooks everywhere.” They are the words of a woman whose mind travels many miles a minute. To converse with Gina is to be welcomed into a tornado of smart ideas.

     I chose to write this piece in the first person, because Gina is my friend. Our occasional coffee chats are always the liveliest and most inspirational few hours of whatever week I’m in. When Gina talks, you can see all the wheels turning, the eruption of ideas firing along the synapses, all the shining words rolling out. She is aware of how all that energy affects people. She is a lot.

    “My tombstone will read She Meant Well,” she said, laughing.

     This article about Gina began with a cliché. Do I dare insert another?
     What, I ask, is her philosophy of life and teaching?

    “Like me or dislike me; I’ll at least make enough of an impression that students will react to it, “ she says.

    “Do something to let people know you were here.”

Recipe: Roasted Brussel Sprouts with Prune Puree, Harissa and Walnuts

by Leslie Bonci, Enjoy!

QUIT POUTING, GET SPROUTING!
ROASTED BRUSSEL SPROUTS WITH PRUNE PUREE, HARISSA AND WALNUTS

1 pound Brussel sprouts, washed, stems cut off,  outer leaves removed  and cut tin half
2 Tablespoons olive oil
¾ teaspoon sea salt
½ teaspoon ground black pepper
1 Tablespoon harissa paste
1 teaspoon Balsamic vinegar
2 Tablespoons plum puree*
½ teaspoon honey
1/3 cup chopped walnuts

Preheat oven to 425 degrees. Line a cookie sheet with foil. In a bowl, combine Brussel sprout halves, olive oil, salt, pepper and Harissa paste. Mix until blended. Place Brussel sprouts on the cookie sheet and roast about 20 minutes. Check halfway through to flip them to ensure even cooking.
Remove from heat and add in Balsamic, plum puree, honey and walnuts.

Dried plum puree

1-1/3 cups dried plums
6 Tablespoons hot water

Blend in a blender or food processor until pureed. Keep in the refrigerator for up to one month.

Servings: 4 ½ cup servings

Per serving:
Calories: 170
Total Fat: 13.6 grams
Total Carbohydrate: 11.5 grams
Fiber: 4.95 grams
Sugar: 2.75 grams
Protein: 5.3 grams

How to win over an audience

By Beth Dolinar 
  
    Mrs. Bell was probably about 50 then, but we thought of her as 80, because when you’re in middle school you tend to think of all middle-aged teachers as very old. Mrs. Bell had teased silver hair and bright red lipstick and she wore enough perfume you could smell it in the hall outside her room. She wore sensible shoes and pretty dresses, and I loved her.

    When I was in eighth grade, Mrs. Bell taught public speaking—a class I decided to take after noticing that some of the more popular students flocked to it. Like most teenagers (in fact, like most people of all ages) I was afraid of speaking in front of an audience. What was it about Mrs. Bell that attracted those students to such a scary class?

     And so I took the class, took the leap and registered for the one experience that most 14-year-olds would avoid like a snake pit or a spider web?

   Isn’t that the cliché--that most people are more afraid of public speaking than of snakes or spiders? Psychologists say the anxiety is deeply rooted in fears of embarrassment, of being inadequate. We all have that dream of being naked in the grocery checkout line, don’t we?

    But I wasn’t afraid for long, because Mrs. Bell taught us how not to be. She spoke of poise, of eye contact, of organizing our thoughts ahead of time so that we are confident. She showed us how to use index cards onto which we’d written just a few key points, and how those few words will lead us through a speech without fear of forgetting anything.

     I grasped all of that right away. What took longer, though, was learning to find that one moment in which I would connect with my audience. Mrs. Bell told us it could be a memory that everyone shared, or painting a mental picture, or saying something funny. And she promised that, once I’d made that one connection, the audience would be in my hand.

    “The audience wants you to do well,” she would tell us. And although that’s a hard concept for a teenager to grasp, she was right. When I’m in an audience, I root for the speaker to do well. I listen carefully, am quick to laugh and respond, I’m generous with my applause. It’s one of the best parts of human nature and in my years as a public speaker, I’ve found that it’s almost universal.

      People are kind to speakers. When you’re giving a speech, you will feel that warmth, and if you relax, you will respond to it. After mastering that, giving a speech is not something to be feared, but something to enjoy.

    During my 20 years as a TV news reporter and anchor, people would often ask whether I was nervous while on camera.

   “Not nervous-afraid, but sort of jumpy with energy,” I would answer. Since leaving television news, I’ve given many speeches, to audiences very large and quite small. Have I been brilliant every time? Of course not.

   But I’ve always had fun.

    That’s what the Luminari Speak and Tell! camp will be about—the fun and exhilaration of public speaking. During the four days this summer, we will approach public speaking as something to be enjoyed. We’ll learn techniques to calm the jitters, learn how to organize thoughts, how to develop our own voices, how to find that moment to connect with an audience, how to find the humor in a topic. We’ll hear from professionals who make their careers speaking publicly, and we’ll learn how to speak on camera.

      Speak and Tell! will show our students how to find the confidence to express themselves in front of an audience, and to walk away feeling happy that they’d done it.

    I’m remembering my first major public speech. Mrs. Bell chose me to address a school-wide music assembly. I was to read a few lines about the performers and then make a few of my own remarks.

  That morning, I stood backstage waiting for the curtain to rise (I was wearing a dress I’d sewn myself for the occasion—black with orange pumpkins. It was October!). I was nervous, but I was prepared. The curtain went up, I walked out, gave my little speech, and said thank you.

   The audience—500 students—applauded. For me.

    It felt wonderful. 

***


New for summer 2016 - Speak and Tell! 
Who says public speaking has to cause sweaty palms and weak knees? Public speaking is fun, Our Speak and Tell! camp will turn your stage fright to stage might, as you learn new ways to win over an audience with your ideas and charisma, and enjoy being in front of an audience. Register Here.

Who: Rising 8th - 12th graders
When: July 5-8, 2016 (9 am - 3 pm)
Cost: $350.00 ($325.00, if application is submitted or postmarked before May 1, 2016). Tuition is not refundable.






TAKE 2: ACTIVE EATING ADVICE with Leslie Bonci

by Leslie Bonci, Director, Camp Delicious!


For 25 years, I had the opportunity to work at UPMC, both at Falk Clinic and then at the UPMC Center for Sports Medicine as the director of Sports Nutrition. The job was demanding, time consuming but incredibly rewarding. This summer, I decided that it was time for something new. Working with athletes, especially those in the pros can be glamorous, but not necessarily impactful.



As I try to define the next phase of my career, it is about legacy. Give to, give back and give on. So what have I decided to do?

I started my own company: Active Eating Advice: Be Fit, Fed and Fearless! I took office space in Squirrel Hill near my home.







I am doing a lot of consulting with industry, developing recipes, doing speaking engagements and also working to design new products. I have also been busy with TV and radio and creating videos.

And I still work with athletes, at Carnegie Mellon University, the Pittsburgh Pirates, Toronto Blue Jays and Kansas City Chiefs, and of course the Pittsburgh Ballet Theater.








Writing is my passion, and I have signed on with Wiley to write the next “ For Dummies” book on Gut Health. I am also writing a monthly blog for US News and World Report Eat + Run column, and articles for magazines and commodity boards.

Agriculture and food waste are key areas of concern for all of us, and learning more about farms, food production, and environmental concerns helps me to be a better nutrition professional.





However, my most exciting endeavor has been with Come Ready Nutrition. I am the Chief Nutrition Officer and have been able to hire a staff of dietitians to provide programming at our Come Ready Kitchen. Classes range from Appliance Boot Camp to Conquering your fear of food and the classes take place in our gorgeous new kitchen housed in a 150 year old barn in Wexford, how cool is that!


The space is comfortable, inviting and safe and we will be offering cooking classes, exercise classes, seminars and hosting events, retreats, pre game meals and perhaps sleepovers with cook-ins! The next phase will be to build the greenhouse with step down gardens so we can grow outside and bring what we cultivate into the pots to create in the kitchen.






And I have the opportunity to join forces with Chef Lisa Silberg who was the co-director of Camp Delicious! in 2014. She and I will partner again for the 2016 Camp Delicious!

I am also doing recipe creation for the California Dried Plum Board. I have included one of the recipes I created that is based on a dish I had at a Lebanese restaurant in New York City. It is made from Brussel Sprouts, dried plum puree and walnuts. Delicious!

Enjoy!


QUIT POUTING, GET SPROUTING!
ROASTED BRUSSEL SPROUTS WITH PRUNE PUREE, HARISSA AND WALNUTS

1 pound Brussel sprouts, washed, stems cut off,  outer leaves removed  and cut tin half
2 Tablespoons olive oil
¾ teaspoon sea salt
½ teaspoon ground black pepper
1 Tablespoon harissa paste
1 teaspoon Balsamic vinegar
2 Tablespoons plum puree*
½ teaspoon honey
1/3 cup chopped walnuts

Preheat oven to 425 degrees. Line a cookie sheet with foil. In a bowl, combine Brussel sprout halves, olive oil, salt, pepper and Harissa paste. Mix until blended. Place Brussel sprouts on the cookie sheet and roast about 20 minutes. Check halfway through to flip them to ensure even cooking.
Remove from heat and add in Balsamic, plum puree, honey and walnuts.

Dried plum puree

1-1/3 cups dried plums
6 Tablespoons hot water

Blend in a blender or food processor until pureed. Keep in the refrigerator for up to one month.

Servings: 4 ½ cup servings

Per serving:
Calories: 170
Total Fat: 13.6 grams
Total Carbohydrate: 11.5 grams
Fiber: 4.95 grams
Sugar: 2.75 grams
Protein: 5.3 grams



#GivingTuesday

New research reveals that the old saying, “it is better to give than to receive,” may just be true.  

Recent studies suggest that volunteers donate their time because they enjoy doing something meaningful and helpful to others. According to Psychcentral.com, a “2010 Do Good Live Well Survey of 4,500 American adults reported 41 percent of volunteered an average of 100 hours a year. Of those who volunteered, 68 percent reported that it made them feel physically healthier; 89 percent said that it improved well-being, and 73 percent believed that it lowered stress levels.”

Besides creating a hopeful feeling and fostering meaning, giving back may also be good for your physical health. Furthermore, giving back may stimulate the release of endorphins in the body, which has been linked to improved nervous and immune system functions. So whether you are donating money or time, giving back proves beneficial for both the giver and the receiver.

Now with the giving (and consuming) season upon us, this is a great opportunity to take part in a movement designed to bring people together around the values of service by celebrating and encouraging giving. According to its website, “#GivingTuesday began in 2012 as a global day of giving fueled by the power of social media and collaboration. Observed on the Tuesday following Thanksgiving (in the U.S.) and the widely recognized shopping events Black Friday and Cyber Monday, #GivingTuesday kicks off the charitable season, when many focus on their holiday and end-of-year giving.”

Pittsburgh is blessed with many non-profit organizations that support a number of causes from social services to education to animal rescue just to name a few. Do your homework and look for organizations that share your values and interests, and remember there are many worthy causes that need your support. It's important to invest some time when exploring where your donation will have the most impact. This is an important decision because you wouldn't buy a car without researching it first, asking questions or "kicking the tires" if you will,  nor would you invest your money with a company that you didn't thoroughly vet either. Another benefit to researching nonprofits is that it gives you an opportunity to find smaller and little-known organizations in your own backyard that may be more in need of your support than larger, well-known institutions. Talk to your neighbors, friends and co-workers, they may have some ideas and suggestions too!

As Mahatma Gandhi said, “The best way to find yourself is to lose yourself in the service of others.

WAYS TO GIVE BACK:
  • On #GivingTuesday, December 1, 2015, join with charities, families, businesses, community centers, and students around the world to celebrate a new tradition of generosity. Visit www.givingtuesday.org to find ways you and your family, community, or company can give back. Then use social media to tell everyone about how you are giving.

  • For a local impact, find what you are passionate about and look for ways to help in your own neighborhood. There are many organizations that provide opportunities for individuals to donate money, time or skills. Here are a few to options to consider:

    The Pittsburgh Cares website, a nonprofit affiliate of the HandsOn Network, offers a searchable database of volunteer opportunities in and around the Pittsburgh region. If you don’t have the time or discretionary funds to support a local cause, take a look at the Pittsburgh Cares Wish List, which is another way to help organizations through much needed donations of goods and items that you already have but may not need anymore.

    LinkedIn’s Volunteer Marketplace is where nonprofits access LinkedIn’s advanced search and job posting tools to recruit skilled volunteers and board members.

    Volunteer Match connects millions of skilled, passionate professionals around the world with organization's volunteer opportunities.

  • In the spirit of giving back and instilling hope, we invite you to join Luminari by sharing messages of hope and appreciation with your own family, friends, neighbors and co-workers to let them know you care and are thinking about them. Little ways of saying: “You’re important, and I just wanted you know” (messages can be either hand written or posted on social media.) We know the holidays can be busy and stressful, however, letting others know you care with a small gesture or reminder may just brighten their day and yours too!

  • If you would like to help further Luminari's mission and enhance our programs and financial aid offerings for a significant number of teens, please consider supporting us with a financial contribution that will specifically strengthen the slate of 2016 summer camp experiences. But there are other ways to get involved too, just give us a call at 412-877-1888 or email luminari@luminari.org to discuss ways you can help share our mission.


We hope you find these suggestions helpful in your mission to make a difference and give back. Remember, when you volunteer your time, offer emotional support to a friend or colleague or donate gifts/money to those in need this holiday season, you are working to impact your community and build stronger connections with others, which studies agree, is good for your health.

Happy Giving,
Team Luminari