Tuesday, November 22, 2016

Our Point Of View

A Message from Hilda Pang Fu, Luminari President and Founder

Photo by Dr. Freddie Fu

Sometimes, when words fail us, we are lucky enough to find an image that captures our feelings. This is such an image.

Most of us here in the Pittsburgh area are familiar with the sculpture “Point of View.” It is the work of James A. West, commissioned by the city in 1990. It stands in a small park on Mt. Washington, overlooking the Golden Triangle.

The piece depicts George Washington and Seneca leader Guyasuta in a face-to-face meeting in October 1770. The two men met while General Washington was in the area touring land for a future settlement along the Ohio River.

I am showing you this image because I have become increasingly concerned that the values of civility and common respect are disappearing from our world. Recent political events—and the brash discourse surrounding them—appear to be injecting a poisonous rancor into the common ground we share. One needs only glance at social media screens to recognize that the skills of thoughtful conversation and consideration have been forgotten.

But I, for one, am not losing hope. When I look at this image, I see two men whose life experiences and goals could not have been more divergent. And yet…

And yet, they came together in mutual respect to find the goals they shared. Notice they have put down their weapons. And despite what was almost certainly a language barrier, they are listening.

Of course, If this photograph were historically accurate, there would be no grand city over their shoulders. All would be green and wild and raw.

But I like this image better, because it shows all the dazzling progress that was sparked by that face-to-face meeting. We see skyscrapers, green space, a fountain, stadiums—all of them monuments to the spirit of cooperation that built this city.

And in the distance I see bridges, themselves carrying the message that progress and peace lie only in the spaces between us. It is the work of civility and diplomacy that reaches across that space.

If you haven’t seen the sculpture, the next time you’re on Mt. Washington, drive west on Grandview Avenue and see the General and the Chief, two very different individuals who met on common ground. And then look across the water and see all that their meeting started.

It is my sincere hope that, more than 3 centuries later, we may return to that same spirit of kindness and cooperation. We need it now more than ever. 

What's That Sound: Yaybahar

by Beth Dolinar, Luminari Coordinator

In each issue of LUMOS!, we offer a regular series about the unique and unusual (and sometimes downright strange) instruments we’ve never heard. And since we can’t really understand an instrument until we’ve heard it being played, we’ll offer links to sites where you can hear and see a performance.

And so we offer our sixth in a series of unusual instruments: YAYBAHAR

***

As scientists continue to unravel the mysteries of the universe, they are learning some strange and wonderful things about what it’s like “out there.” For example, they have begun to record some of the sounds of outer space.

Have you heard them, these sounds that bounce off and between planets and their moons? They sound much like what we’ve been told in all those space-alien movies: eerie, otherworldly, warped.

Those adjectives can be used to describe the “music” produced by the yaybahar, and I used the quotes because even the inventor of the instrument isn’t quite sure it’s really music.

The yaybahar was invented in 2009 by Gorkem Sen, who is based in Istanbul. His instrument uses drums, coiled springs and only two strings to create the otherworldly sound.

Two framed drums are connected to a long spring, which in turn is connected to a tall neck with two strings. As the strings are plucked or bowed, the vibrations travel along the coil to the drums. The sound is produced as the vibrations move back and forth along the coiled spring.

Mr. Sen has said he would like the yaybahar to be as common as the violin or the cello. But considering the instrument takes up all the space in a room, it’s unlikely we will see a yaybahar section on the symphony stage anytime soon.


And that’s a shame. This is one weird and beautiful instrument. Listen for yourself. 



Your GPS to Health: Greens, Dried Plums and Squash

by Lisa Silberg, Personal Chef and Co-Director of Camp Delicious!

The holidays are here and for many of us that means finding the willpower to avoid all those delicious temptations – like when a co-worker brings in a plate of home-made cookies, or when your Aunt Rita bakes her scrumptious pecan pie for the family gathering. Let’s face it, this season is all about family and food! So how do you enjoy without overindulging? The key is eating healthy before, during and after holiday festivities and portion control.

And to help you stay on track, Lisa Silberg, Camp Delicious! Co-director and chef, offers her mouthwatering and healthy Greens, Dried Plums and Squash recipe. Enjoy!!

Ingredients:
  • 2 cups butternut squash cut into 1-inch cubes
  • 4 cups mixed greens: kale, Swiss chard, spinach, collards, chopped and stems removed
  • 3 TBSP olive oil
  • Freshly grated turmeric - 1 teaspoon or ground turmeric- ½ teaspoon
  • 1/3 cup leeks, chopped
  • 1 teaspoon red pepper flakes
  • 1/3 cup coarsely chopped dried plums
  • Juice of ½ orange
  • Sea salt to taste
Heat 2 TBSP olive oil in a pan and add ½ teaspoon fresh or ¼ teaspoon ground turmeric, half of the leeks , ½ teaspoon red pepper flakes and a few dashes of sea salt.  Add the squash and cook for several minutes until tender. Remove from pan and set aside.

Add 1 TBSP olive oil to the pan, the remainder of the leeks, turmeric, red pepper flakes and add the greens and dried plums. Saute for 3-4 minutes and add a few dashes of sea salt. Add the squash, toss together and finish with the juice of ½ orange.

Servings: 4- serving is ½ cup
Per serving: 198 calories
Total Fat: 11 grams
Total Carbohydrate: 26.1 grams
Fiber: 3.95 grams
Sugar: 7.8 grams
Protein: 3.35 grams
***

Butternut Squash, Brussel Sprouts and Apple Recipe
Recipe Courtesy Leslie Bonci

  • 1 pound butternut squash, cubed with skin on
  • 1 pound brussel sprouts, halved
  • 1 medium apple, cut into a ½ inch dice
  • 2 shallots, thinly sliced
  • 3 tablespoons olive oil, divided
  • 1 ½  cup onion, diced
  • 1 ½  cup celery, diced

10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or gluten free.Prior to preparing the recipe, leave bread out for a day to become slightly dry, and then cut into cubes.
  • 1 ½  cups vegetable broth (plus extra as needed)
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon fresh thyme
  • 1 teaspoon chopped fresh sage
  • ⅓  cup dried cranberries
  • ⅓ cup pecans or walnuts
  • Sea salt/pepper to taste
Serves 5-6
Heat the oven to 400 degrees.

Toss the squash, brussel sprouts, apples, and shallots in 2 tbsp. oil and season well with salt/pepper. Roast till vegetables are very tender (I actually like my sprouts a bit singed) and remove from oven. Reduce oven heat to 350. Heat other 1 tbsp. oil in a large pot. Sautee the onion and celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper. Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot.


***

Lisa Silberg is a dedicated health coach and talented personal chef offering specialized food services in the Greater Pittsburgh area. She is passionate about cooking and sharing her knowledge to help others develop lifelong, healthy habits. Lisa recently launched her own consultation and catering business, Intellectual Nutrition.

Lisa holds a Health Coaching Certification from the Institute for Integrative Nutrition and a culinary degree from the Art Institute of Pittsburgh where she received the President’s Award for excellence. She is also a member of the American Association of Drugless Practitioners. Her consultation services and classes can be arranged by contacting her through www.IntellectualNutrition.net or via her email at Intellectualnutrition@comcast.net.

Monday, November 21, 2016

Speak Up: Lessons from Public Speaking Camp

by Judi Rosen, Parent of 2016 Speak & Tell! camper

How often do any of us get to learn a life skill?

How many times have you had an idea, but not the tools to express it?

For as much as we all try to slow down the spinning wheels in our kids’ lives, their schedules are often demanding, and the opportunities to gain real tools can be hard to find. They are asked to write in a variety of styles, and to speak in front of their peers in school throughout the year.

Eventually this will translate to their adult lives, when the honing of communication skills becomes especially more valuable to both their personal and professional lives.

Our son, Max Rosen is a Sophomore at Taylor Allderdice. This past summer, he took the opportunity to slow down his wheels and without question, he gained the benefit of picking up on some extremely valuable life skills.

For four well-staffed, entertaining and amusingly hardworking days, high school students from the Pittsburgh area were brought together to focus on telling stories. We enrolled Max in Luminari’s “Speak & Tell!” camp.

The campers went from concept to paper, and from paper to speech. Camp Director Beth Dolinar led them through the process from start to finish with great skill, compassion and wit!

She enlisted the assistance of other local professionals—including a broadcaster, a storyteller, a corporate communications trainer and a relaxation teacher-- to illuminate concepts that were valuable to their learning.

By Friday, each of the students was able to stand in front of a crowd to communicate their thoughts, feelings and ideas not once, but twice.

Max’s first speech was about the cooler aspects of boredom, which he read from notes while trying to look up and connect with the listeners when possible.

For him, boredom can lead to discovery, it lets his mind open, and encourages him to wonder. In that process, he finds ideas that lead to his passions which engage him in his life and cause him to think about the future.

Speech number two was given without notes to read from. Max recalled the thrill of a very close crew race that he rowed in at Allderdice last spring.

You could feel his excitement, and the energy was palpable because he was recounting something that was meaningful to him.

For the campers, the differences in their two speeches were lessons in themselves to gain awareness of how to move through the written word and how to think on your feet, both skills that they will call upon frequently.

It was a wonderful example for them to have both the experience of speaking with and without notes, and all of the kids were able to do that remarkably well by the end of the week.

Perhaps the most memorable moments for me as a parent were watching Max practice these new skills with confidence, while sharing his thoughts with humor and craft.

Equally as meaningful was the reception that the teens gave to each other.
All week long they explored ideas in an encouraging environment.

And by that Friday, it was nothing short of heartwarming to watch as they cheered one another on!

A Tale of Self-Driving Cars and Horse-Drawn Buggies

by Beth Dolinar, Luminari Coordinator

We Pittsburghers are getting a glimpse of the future not yet available to those in other places. Google’s self-driving cars are out and about every day, mapping our streets and working out the bugs so the rest of us eventually may be driven around.

You’ll recognize the special cars by the boxes of GPS gear on the roofs. I pass them all the time in the city’s Strip District, a route they favor for both the ease of navigation but also for the proximity to Enrico Biscotti.

It’s exciting to see in real life the embodiment of the most futuristic ideas of my childhood.  Imagine the possibilities: self-driving cars will bring freedom to people with vision or physical impairment, and to the elderly.  The cars will “think” for themselves, making their way around our cities and towns, launching us into the future.

The newfangled cars remind me of an experience I had this autumn. I was on a cycling trip through Amish country in Holmes County, Ohio, a place where signs of the eschewing of technology are everywhere.

While on the trail, I happened along a man who had stopped to show some people his recumbent bike. Interested, I pulled over to join the conversation.

As often happen among cyclists, we struck up a conversation. The man asked if I’d like to ride along with him to the next town. It was five miles, long enough for me to learn some things about his life.

He was raised in a large Amish family. The life, he said, was idyllic, a wonderful way to grow up.

His father was a farmer who died a number of years ago, suddenly, in his 60s. He suffered a heart attack one night while riding his horse and buggy through a nearby town.

“My dad was alone in the buggy,” my friend said. “Dropped dead right there on the seat. The horse turned around and took him home.”

I doubt I will see that man again, but his story was a gift, a gem offered during a short interlude between two strangers.  Since that day I’ve thought of that story a lot, how animals have an intelligence that we don’t always acknowledge; how that Amish farmer and his horse were friends in the truest sense of the word.


And I’m reminded that autonomy and superhuman intelligence are not the purview of modern technology. The roots of our greatest ideas can be found in the simplest places.

Wednesday, October 5, 2016

What's That Sound? Hydraulophone

By Beth Dolinar

We at Luminari love music of all kinds: folk, symphony, hip hop, jazz, blues, country, marches, gospel, rock and roll—we enjoy all of it.
Because our mission is to broaden minds and promote innovation, we think it’s important—and fun—to open our minds to the possibilities of the world beyond our own doorstep. And what better way to do that than to learn about the music of other lands.
In each issue of LUMOS!, we offer a regular series about the unique and unusual (and sometimes downright strange) instruments we’ve never heard. And since we can’t really understand an instrument until we’ve heard it being played, we’ll offer links to sites where you can hear and see a performance.
And so we offer our fifth in a series of unusual instruments: Hydraulophone
***

Ryan Janzen, playing with 
Hart House Symphonic Band
If you’re the kind of person whose bucket list includes “Playing a Chopin etude while relaxing in a bubbly hot tub”, then the hydraulophone is for you.

A hydraulophone is an instrument that produces music through direct physical contact with water. Think of a flute with water running through the holes instead of air. Versions of the hydraulophone have been around for centuries, but the most recent versions were perfected—and named—by Steve Mann.

Most versions of the hydraulophone have twelve holes which correspond to as many water jets that produce the notes; most have a range of an octave and a half. Before exiting the holes, the water passes through reeds, valves or disks, creating notes. The water is directed through the selected holes by the player’s fingers. Some versions of the instrument are connected to electrical amplifiers. and some even use fluids other than water. Vodka with your Wagner, anyone?

Now, about the hot tub.  On cold days, in Canada for example, musicians give hydraulophone performances while seated in hot tubs; in some cases the instrument is built right into the tub, allowing the player to make music while bubbling away the stresses of the day.

You’ll also find versions of the hydraulophone at theme parks and museums, where standing versions invite children and their parents to tickle the “keyboard” of little fountains to create music.


https://en.wikipedia.org/wiki/Hydraulophone#/media/File:Balnaphone_base7.jpg

***


Luminari Coordinator, Beth Dolinar brings her talents and experience as a writer, Emmy-award producer, public speaker and deadline driven multi-tasker to our team. She writes a popular column for the Washington "Observer-Reporter." She is a contributing producer of documentary length programming for WQED-TV on a wide range of topics and currently teaches as an adjunct faculty member at Robert Morris University. Beth has a son and a daughter. She is an avid yoga devotee, cyclist and reader. Beth says she types like lightning but reads slowly -- because she likes a really good sentence.

Thursday, September 22, 2016

Own Your Inner Critic

by Don Laird, MS, LPC, NCC

Nothing’s either good or bad but thinking makes it so.” ~ William Shakespeare


Your inner critic relishes your thoughts, especially the “irrational” and “negative” ones. He, She or It will tell you things about yourself that would sound like verbal abuse if said out loud. “Here’s an endless list of all the things you do wrong, make worse or just make you a HORRIBLE human being,” He, She or It will say. Yet, in a court of law, these statements would be considered pure conjuncture, speculation and misleading. Simply put, your inner critic loves to cast shadows, expand on misconceptions and create poor self-expectations. So, just what makes something good or bad? Despite what my critic tells me, it’s not my thoughts. Our personality structure consists of the Body, the Ego, and the Spirit all working in tandem, at least on a good day. This has important consequences for the creative process. Creating is often pre-reflective, non-verbal, being present in a very committed and intimate way that is unconditional and removed from the everyday “stuff” that constitutes our thinking, rational ego.

Consequently, talking too much pulls one toward ego. This is an important lesson for all those who engage in a creative endeavor. Writers, poets, painters, dancers, musicians and, yes, even therapists are at their best when they are mindful to the art of silence. It is the sense of risk that our inner critic fears the most and consequently this is part of the arsenal he or she will use against us at our most vulnerable moments.

We learn very early in life to pass judgment on those parts of ourselves that don’t meet the expectations of others and, thus, fulfill a self-prophecy to live through a very tiny part of our totality while casting other “unacceptable” parts of ourselves into the shadows, where we keep them hidden in the darkness. There are many ways of exposing this inner critic, which Psychologist Carl Jung coined the “shadow.”

Jung held that the unconscious could be an attentive companion and mentor to the conscious and that psychic wholeness or individuation comes from bringing equilibrium to the unconscious and the conscious. He professed the foremost way of doing this was through dreams. I believe that this relationship is also part and parcel of the creative journey. The key is navigating the strict chart that the rational, conscious mind, the “The I that I think I am”, has mapped for us.

Here are a few pointers when dealing with your inner critic:

Give a name to you inner critic. If you can name it, you can own it! Personification will assist you in dealing with negative thinking. This way, you are more likely to begin a personal dialog between you and your “shadow.”

When struck by a negative thought, ask your inner critic for her or his hand to dance. Sound silly? Do it now, and while you’re at it, gently, seductively whisper into his or her ear that you are taking the lead in this dance. By integrating these mental gymnastics into your creative life you will be open to the possibility of experiencing creative freedom, and then the true dance can begin!

Challenge you inner critic by giving shape to the existentials of life, “What does the warm, engrossing blackness where creative ideas spring from look and feel like?” Draw it, write it, map it, BUT don’t think about it!

Successful artists are successful for a number of reasons, but here are five to remember:
  1. They are passionate about their work. 
  2. They are risk takers. 
  3. They are technical experts at their craft. 
  4. They feel comfortable with failure. 
  5. They are “strange and unusual” and damn proud of it. 
  6. They consign art and creativity to the theater of everyday life – something they do with every nuance of their existence. 
Creativity is important to our health. Never underestimate the power of a journey. And if you feel at times that you’re not up to the test, remember this: if you don’t risk the journey, you risk more than just giving up.

***

Don Laird is a Licensed Professional Counselor and a Nationally Certified Counselor with more than 13 years of experience in providing help to adults, teens, couples, and families who are struggling with a wide range of issues including but not limited to: anger, anxiety, depression, divorce and separation, grief and loss, guilt, intimacy, life or career transitions, loss of meaning, marital discord, parenting, relationships, self esteem and confidence, stress, trauma, and wellness. As well as providing psychotherapy and counseling services, Don is a published author and adjunct professor who teaches graduate and undergraduate courses in professional counseling and psychology at Carlow University. Additionally, he facilitate workshops in the areas of dreams, self growth, and stress reduction and co-host a podcast on psychology.

Camp Delicious Recipes

Don't know what to make for dinner - here are five easy, yummy recipes featured durigng our 2016 summer camp for teens. This collection of recipes by our guest chefs features foods that teens can make by themselves including quesadillas, pasta and even dessert.

CAMP DELICIOUS! ALUMNS: SHARE YOUR RECIPES
Do you have a favorite teen recipe to share? Tell us about your recipe and include a short bio about yourself. If you have an awesome recipe, please share it with the Luminari community. Tell us how you came up with your recipe and share a picture to have your recipe featured in our bi-monthly newsletter “LUMOS!”

GUACAMOLE 
(Recipe courtesy Leah Lizarondo)
Ripe Avocados {2}
Red onion {¼ small, chopped finely}
Garlic {½ clove, minced}
Lime juice {a splash}
Salt and pepper to taste

Pit avocados and spoon the flesh into a bowl. Add onion, garlic, a splash of lime juice and salt and pepper to taste. Serve alongside quesadillas OR with tortilla chips

FRESH SALSA 
(Recipe courtesy Leah Lizarondo)
3 large tomatoes {chopped}
1 green onion {finely chopped}
Cilantro {chopped to taste}
Lime juice {a splash}
Salt and pepper to taste

Chop tomatoes, place in a large bowl, add onion, cilantro, lime juice, salt, pepper and mix well.

QUESADILLAS 
(Recipe courtesy Leah Lizarondo)
Corn and flour tortillas {small}
Shredded cheese
Refried beans
Vegetables of choice:
Spinach
Olives
Zucchini
Peppers

Chop vegetables. Set aside. Spread a thin layer of refried beans on a tortilla, add vegetables and sprinkle on cheese. Place in a skillet and cook about 4 minutes on each side until cheese melts. Serve with guacamole and salsa.

***


GOURMET S’MORES
(Recipe courtesy Joe Triebsch)
Graham crackers: regular, cinnamon, or chocolate
Or:
Chocolate chip, lemon or oatmeal cookies; snickerdoodles
Milk or dark chocolate
Caramels
Peanut butter, almond butter, nutella
Marshmallows
Bananas
Strawberries
Raspberry jam

Toast marshmallows and select cookie of choice, add chocolate, add nut butter if desired, top with jam , sprinkles

***

MAC & CHEESE 101
(Recipe courtesy Chef Joey Hilty)
Cheese sauce
2 ¼ cups milk
3 Tbsp. butter
3 Tbsp. flour
1 Tsp. salt
Pinch of nutmeg
1 Cup grated cheese, more to
   taste (choose your favorite)

Place milk in a medium saucepan and bring to faint simmer over medium heat. In another medium saucepan, melt butter over medium-low heat. Add in flour and whisk until smooth. Cook for 2-3 minutes, whisking constantly, making sure mixture does not turn darker brown. Add heated milk to butter mixture one cup at a time, whisking constantly, until smooth. Continue to cook sauce until thickened slightly, about 5-10 minutes, stirring frequently.  Remove from heat; stir in salt and nutmeg.

MACARONI (Recipe courtesy Chef Joey Hilty)
1 ½  cups macaroni
2 Tbsp. salt
Boiling water

Fill small-medium pot ¾ water. Bring to a boil. When water is boiling add salt, to taste. Cook macaroni for 4 minutes, until tender. Drain.

To Serve: Put cheese sauce in pot, gently warm. Add cooked macaroni, stir to combine. Transfer to bowl, top with bread crumbs, green onion, caramelized onion, or any garnish of your choice.
***

CORN SOUP (Recipe courtesy Chef Trevett Hooper) 
4 Tbs butter
1 ¼ lbs corn kernels (from about 12 ears of corn), cobs reserved
6 Oz onions
1 Clove garlic
Pinch tumeric
1 Batch corn cob stock (below)
½  Cup heavy cream
1 ½  Tsp sea salt

Slowly sauté onions in butter with salt until soft. Add garlic and turmeric and cook for 2 minutes. Add corn and cook another 10 minutes until kernels are soft, being very carefully not to let corn brown too much. Cover with corn stock by 1” (you may not need all the stock). Cook for 25 minutes. Puree soup in a blender and pass through a sturdy strainer to remove solids. Add cream and season to taste. Adjust the soup’s consistency with leftover corn stock, if needed.

CORN STOCK (Recipe courtesy Chef Trevett Hooper) 
12 Leftover corncobs, cut in half
1 Onion, thinly sliced
1 Small bunch thyme
2 Garlic cloves, crushed
1 Bay leaf
2 Qt water

Put all ingredients in a pot and bring to a boil. Turn down to a simmer for about 45 minutes. Strain through a fine strainer.

***

HOMEMADE PASTA 
(Recipe courtesy Chef Kevin Watson)
2 Tbsp olive oil
3 Eggs
½ cup semolina

Put into a food processor, blend together and with the machine running slowly add in 1.5 cups flour
Mix until a ball of dough forms. If too dry, add a little water.

Take out of the food processor, knead ten times, cover with plastic wrap and let sit for 30 minutes. Use a pasta machine, or rolling pin to roll the dough out and make the noodles.

Sprinkle the noodles with a little semolina flour to prevent sticking. Put in boiling water for 4 minutes. After cooking the noodles, drain and add a little olive oil

FRESH MOZZARELLA CHEESE (Recipe courtesy Chef Kevin Watson)
Start with fresh mozzarella cheese curd (available at Pennsylvania Macaroni in the Strip District)

Tear into small pieces, like string cheese.
Pour hot water over the curd pieces, stir for 1 minute and let rest for 1 minute and then drain. Form the cheese curd into a ball using the ice water to cool your hands. Let  the cheese ball sit in the ice water for about 20 minutes to cool.
Then slice and enjoy!

Enjoy as is OR with tomatoes and basil
Mixed into pasta with fresh tomatoes, basil, garlic OR add sautéed vegetables, fresh mozzarella, basil and grated parmesan for a delicious meal.

***

CRISPY EGGPLANT (Recipe courtesy Randita’s Café/Randitas.com)
Eggplant cut into ½ inch circles
Soy milk
1 cup bread crumbs
1 Tsp salt
1 Tsp pPepper
1 Tsp garlic powder
Oil for browning (or bake in oven on a
   lightly oiled cookie sheet 425 for 10 min.)

Sprinkle sliced eggplant with salt and let drain for 30 minutes. Mix salt, pepper and garlic with bread crumbs. Dip eggplant in milk then in bread crumbs. Set aside until all eggplant is coated. Heat skillet over medium  high heat.  Brown eggplant on both sides.  Drain on paper towels.

HORSERADISH DIPPING SAUCE/DRESSING
(Recipe courtesy Randita’s Café/Randitas.com)
¼ cup mayo
2 Tbsp ketchup
2 Tbsp worcestershire sauce
1 Tbsp dijon mustard
3-4 Tsp prepared horseradish
½ Tsp oregano
1 Tsp agave (sweetener)
½ Tsp salt
¼ Tsp pepper

Mix all ingredients together and whisk until smooth. Store in refridgerator.

CUCUMBERS in SOUR CREAM DRESSING
(Recipe courtesy Randita’s Café/Randitas.com)
½ cup sour cream
3 Tbsp apple cider or white vinegar
1 Tbsp sugar
½ Tsp pepper
½ Tsp salt
4 medium cucumbers thinly sliced
1 small sweet onion thinly sliced  
   and separated into rings

Slice cucumbers and onions and place in bowl. Mix all the other ingredients together and pour over the cucumbers and onions.
Refrigerate for 3-4 hours. Serve with a slotted spoon.

***









Coffee Talks

By Beth Dolinar


They used to be called “coffee klatches”, those informal meetings of several individuals (usually women), who would drink coffee and chat. What comes to mind for me are those 1960s sitcoms in which women would just walk through their neighbors’ back doors and sit at the kitchen table for a visit.

We’ve gotten away from that sort of thing, just as most of us no longer vacuum in aprons and pearls. But we love our coffee more than ever. We just tend to call it other things (double breve macchiato, anyone?), and we don’t drink it at our next-door neighbor’s kitchen table.

I bring this up because it’s recruiting season for the Luminari camps. Although we’re not long past the fun and success of our 2016 camps (including our new public speaking camp, Speak and Tell), it’s time to look ahead to next summer, when we will once again offer a slate of innovative and exciting programs.

And here’s where the coffee comes in.  During the coming months, I will be hosting a series of “coffee talks” to spread the word about our camps. I will invite the parent of a recent camper to then invite several other parents—as few as 2 or 3 or as many as 6 or 7; we will meet at a coffee shop or someone’s home, to talk about our camps and how they can enrich the lives of teenagers.

The idea is to work face-to-face, taking a personal approach to telling parents about our four camps. The informal setting will allow the alumni parents to share their own children’s experience, and will allow me to answer questions.

We at Luminari begin our recruitment each fall to give families the opportunity to consider their summer plans and to confirm their registrations well before the “spring crunch.”

As coordinator for Luminari, I enjoy getting to know our teen campers as well as their parents. These coffee talks will allow me to do more of that.

If you are the parent of a camper and would like to put together a group for one of our talks, please call or e-mail bdolinar@luminari.org.

And if you’re just learning about Luminari, I’d love to meet with you and your friends, too. These coffee talks are for everyone—parents of teens and friends of teens. Teachers, too.

I’ll be happy to meet all of you.  And the coffee’s on me.

***



Luminari Coordinator, Beth Dolinar brings her talents and experience as a writer, Emmy-award producer, public speaker and deadline driven multi-tasker to our team. She writes a popular column for the Washington "Observer-Reporter." She is a contributing producer of documentary length programming for WQED-TV on a wide range of topics and currently teaches as an adjunct faculty member at Robert Morris University. Beth has a son and a daughter. She is an avid yoga devotee, cyclist and reader. Beth says she types like lightning but reads slowly -- because she likes a really good sentence.

Wednesday, July 27, 2016

Speak & Tell: I ate the hottest pepper in the world...

This is the text of the personal story Nick told at the closing ceremony for the "Speak & Tell!" Camp on July 8, 2016.


By Nick Ungarino

I ate the hottest pepper in the world…

So it was a normal day at my house. Just me and my brother. Eventually, he told me about a pepper garden that his friend was growing and asked, “do you want to eat the carolina reaper pepper?” Making a not so great decision I accepted his challenge. We soon moved out to prepare. We went to the local grocery store and stocked up on ice cream and milk. After returning home, his friend finally arrived. He was wearing thick gloves holding the pepper, which looked like it was something created by the devil. The pepper was red, shriveled, and had a tail coming off the bottom of it. None the less, I ate the pepper.

Five seconds went by and I felt nothing. The only thing I notice was how gross it tasted. But a few seconds passed and it immediately became the most painful thing I have ever experienced. Everything was burning: my nose, my mouth, and especially my throat. I immediately went for the milk. Half a gallon in I could drink no more. I tried the ice cream but that just made it worse. There was no escaping it now, I just had to sit through it. My face became cherry red, my eyes were watering, and my whole head was beading with sweat, not to mention that every breath of air was like taking a dagger to the throat. I honestly thought I would need to go to the hospital. After fifty minutes of this terror it was finally over, or so I thought…

Soon enough the stomach cramps began. The first one had me laying over a chair to relieve the pain as much as possible. After about ten minutes this one was over. The second one woke me up at two in the morning. This time, I was very close to throwing up. I'm not exactly sure how long this one lasted, but I do remember that I woke up that morning on the bathroom floor. But as you probably know, all things good and bad must come to an end. Just as the pepper had entered it had to make an exit at some point. Now I'm going to keep this part short and simple; it felt like sitting on a burning hot frying pan. Now though I can say that I ate the hottest pepper in the world.

***

Nick Ungarino, 17, will be a senior at Northgate High School this upcoming school year. Nick was also a participant in Luminari's 2016 I Want to be an Ambassador! camp. 

The Colors of Diplomacy

By Beth Dolinar


        When I reflect back on the three days Luminari’s “I Want to be an Ambassador” camp spent in Washington, D.C. , I see colors—the bright colors of culture and diplomacy and learning and fun.

    It was a busy three days in June for our 14 young ambassadors. While in the nation’s capital, we enjoyed a whirlwind of activities designed to broaden our minds, encourage innovation and understand how the world of diplomacy works.

    The colors were vibrant in the lobby of the State Department that first day. Dozens of flags hung above our heads, announcing the many nations of the world and reflecting their bright hues on the polished marble floor. Our young ambassadors played an impressive game of “Guess the Country.” Peru, anyone? And is that the Cuban flag?

     In a conference room down the hall, we met with Peter Selfridge, the Ambassador for Protocol for President Obama. His is a job of details—of paving the way for productive, respectful meetings between the President, the Secretary of State and other U.S. diplomats, and representatives from other countries.

   “I never thought I would be in charge of so many details,” Selfridge said. Those details include understanding the customs of other cultures, knowing what gifts the President should bring on his visits—and what gifts not to bring. He explained that his staff is in charge of rolling out the red carpet, literally, for President Obama when he visits a foreign country, and of rolling it out when foreign dignitaries visit here.

   The small details can mean the difference between a productive diplomatic meeting and one that is less so, he said.

     The trip brought other bursts of color, from the ornate décor at the Royal Thai Embassy, to the plates of chicken tagine, hummus and paella we shared at our Moroccan dinner.

     We had lunch at Martin’s Tavern in Georgetown, a favorite haunt of presidents, senators, congressmen and Supreme Court justices. Four of our ambassadors ate hamburgers in the exact booth where then-Senator John F. Kennedy proposed marriage to Jacqueline Bouvier.

   At the German Embassy, a military diplomat talked about how much he and his young family love living in the United States. The meeting was just days before voters in Great Britain voted to leave the European Union, a development the diplomat was hoping would not happen. He shared little bags of authentic German gummi bear candies, which we gobbled happily, feeling we deserved them. The meeting was on the 7th floor, and we did not take an elevator to get there.

     As we said goodbye, we paused to look at the piece of the Berlin Wall on display. The bit of stone was covered in a riot of colorful graffiti, a reminder of a historically remarkable victory of diplomacy.

   And yes, that was the blue, white and red flag of Cuba hanging at the State Department. It was another reminder of the importance of diplomacy, both on the large scale and for the rest of us in our everyday lives. 



***



Luminari Coordinator, Beth Dolinar brings her talents and experience as a writer, Emmy-award producer, public speaker and deadline driven multi-tasker to our team. She writes a popular column for the Washington "Observer-Reporter." She is a contributing producer of documentary length programming for WQED-TV on a wide range of topics and currently teaches as an adjunct faculty member at Robert Morris University. Beth has a son and a daughter. She is an avid yoga devotee, cyclist and reader. Beth says she types like lightning but reads slowly -- because she likes a really good sentence.

Speak & Tell: Boredom is Good

This is the text of the speech Max presented at the closing ceremony for the "Speak & Tell!" Camp on July 8, 2016.

By Max Rosen

I think boredom is pretty cool.

When you are bored your brain tries to find things to fill that mental gap. It boosts your creativity and causes you to think outside the box.

I get bored very easily, and this actually led to me discovering many of my hobbies and interests. One of these is poetry, which has become very important in my life, especially this past year as I made it the focus of my long-term project. I discovered poetry during an English class where we had to write a structured essay, and I wasn't finding it very interesting. I grew bored and my mind wandered to how I would write about the topic if it wasn’t structured. So I began writing poems and it has become a big form of expression for me since then.

Everybody gets bored at some point in the day, whether it's at school, or a meeting or even during this speech.

And these moments are very important.

What do you think about when you’re bored?

Generally, you think about what could happen or what or what could be accomplished. You don’t usually think about what has happened in the past or how you could have done it differently. I find this very interesting and think it’s just another reason why boredom is so great. It makes you think about the future and problems you can solve. It raises questions that may not be answered yet and makes you wonder what those answers might be. Boredom causes a creative impulse that drives us forward as people. This creativity allows for humanity to continue to break down its barriers.

So I ask you, what are those questions? And can you answer them?

Thank you

***
Max Rosen, 15, is a rising sophomore at Taylor Allderdice High School.

What's That Sound? The Octobass

By Beth Dolinar
We at Luminari love music of all kinds: folk, symphony, hip hop, jazz, blues, country, marches, gospel, rock and roll—we enjoy all of it.
Because our mission is to broaden minds and promote innovation, we think it’s important—and fun—to open our minds to the possibilities of the world beyond our own doorstep. And what better way to do that than to learn about the music of other lands.
In each issue of LUMOS!, we offer a regular series about the unique and unusual (and sometimes downright strange) instruments we’ve never heard. And since we can’t really understand an instrument until we’ve heard it being played, we’ll offer links to sites where you can hear and see a performance.
And so we offer our fourth in a series of unusual instruments: the Octobass
***
If the tallest football player you know were also a musical instrument, he would be an octobass.
The instrument, an extreme version of the double bass, was invented around 1850 in Paris. Like a double bass, it has three strings. But unlike the more conventional versions of the bass, the octobass also has a set of levers and foot pedals.
The instrument is too large for just one player; most performances require two musicians: one to bow or pluck the strings and the other to work the levers and pedals. This makes the octobass unwieldy for most performances. That, along with its size, has limited the number of octobasses in use. There are only a handful of them in existence.
Still, the octobass has had its fans, including composer Hector Berlioz, who suggested the mighty stringed behemoth should become more mainstream. Berlioz also loved the sound of tubas, so it makes sense that he championed the octobass.

The instrument stands six and a half feet tall, and its sound reaches the lowest vibrational frequencies detectable by the human ear. Think very large, croaking frog. Or maybe that string riff in the theme from “Jaws.”


***


Luminari Coordinator, Beth Dolinar brings her talents and experience as a writer, Emmy-award producer, public speaker and deadline driven multi-tasker to our team. She writes a popular column for the Washington "Observer-Reporter." She is a contributing producer of documentary length programming for WQED-TV on a wide range of topics and currently teaches as an adjunct faculty member at Robert Morris University. Beth has a son and a daughter. She is an avid yoga devotee, cyclist and reader. Beth says she types like lightning but reads slowly -- because she likes a really good sentence.

Tuesday, July 26, 2016

Teen Ambassador: Fearlessness

By Molly Potts

On the first day of camp, when I walked into the Heinz History Center, I was nervous, and I did not know what to expect. Coming out of camp now, I do not feel like I have been totally changed. What I think happened was my brain got a little fuller, and I learned a really important value. That value is fearlessness. Do not be afraid to ask questions and interact because that is the way you will truly learn by questioning, discussing, and seeing different points of view.

The ‘I want to be an Ambassador’ Camp is definitely a camp full of experiences and interesting people. From getting an understanding of the refugee crisis, to learning about cultural traditions and food, to our Cold War Cuban Missile Crisis negotiation simulation, there is so much I have learned. The simple skills we were taught can end up being major. Even from meeting the wise man in the Moroccan restaurant to learning about the positions of diplomats and ambassadors I have gotten a better understanding of what these people are actually doing and the impact their actions have on us. I have also learned from my fellow campers who showed helpfulness and leadership throughout the last week.

I do not know what my future is going to be yet but that's okay. I just want to continue questioning, discussing, experiencing, and expanding upon what I learned right here. And maybe one day, I can have a positive impact on the world in whatever career I choose too. So thank you to everyone who made this camp all that it was.

***

Molly Potts, 13, is a rising Eighth grader at the Campus School of Carlow University. 


Teen Ambassador: New Friends, New Opportunities

By Annika Ramani

I would like to thank all the speakers and chaperones who have organized, advised and prepared us throughout the week.

My time here at the 'I Want To Be An Ambassador' Camp was very memorable. I learned a lot more about what it really means to be an ambassador, and how to communicate with other people more effectively. I also made new friends, learned about different cultures, and was influenced by a multitude of people. I learned and realized that diplomacy doesn't just mean communication between diplomats, but also negotiation between average people.

One of my favorite experiences was being part of the Cuban Missile Crisis Simulation. This helped me refine my diplomatic skills as we had to help 'President Kennedy' decide how to move forward with the ever-pressing Soviets and Cubans. We were divided into different approaches and had to present them each in a persuasive manor, which proved a challenge.

This camp has opened many doors and opportunities to foreign service and being an ambassador. I learned what these roles mean and how they affect others.

Additionally, I made new friends who were interested in the same topics as I was. Overall, I hope to explore being an ambassador more and this camp has proved to be the perfect opportunity for just that! Thank you!

***

Annika Ramani, 12, is a rising Eighth-grader at the Carlow Campus School. Annika participated in the Camp Delicious! program sponsored by Luminari in 2015 and has returned this summer for the I Want to be an Ambassador! camp.