“The good life is one inspired by love and guided by knowledge.” ~ Bertrand Russell
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Today, a continuation of a short series, here at The Veggies.
About Hawthorn University, a school near and dear to my heart. During my studies of holistic nutrition, there has been so much interest, that I thought it would be fun to feature it here. The impact not only the university, but its graduates are making in the world, is truly inspiring.
Paula Bartholomy is the university’s Director of Online Events, as well as the Registrar. She’s the friendly voice you’ll hear listening to webinars. If you’re a student, her words of wisdom have guided your studies. But, as I soon came to discover, she’s so much more. Her gentle vibe and wealth of knowledge, makes you want to sit a while, order something green, and ask her a million questions.
In Part I – We chatted about Hawthorn’s humble beginnings. How a hopeless creative became a pretty amazing educator. Staying true to the mission and the best part of her job.
Part II – She talks from the Hawthorn of today. The things that make it so very special, popular programs, international interest, recruiting the best professors, and stories from their first year (including a funny poster wall of stamps!)
Last time, she shared the different approaches of Registered Dietitians and holistic Nutrition Professionals, changing laws and perceptions, the never-ending support for graduates, and her activism icon
Today, you’re not going to want to miss: her favorite webinars and speakers, and some of the (many) ways Hawthorn grads are changing the world
Outside of enrolling in a formal program, what are some of the other ways Hawthorn offers education?
Webinars are the first thing that comes to mind – webinars with health experts that we offer at no cost to students, alumni, faculty, and the interested public.
Hawthorn believes strongly in affordable education. Therefore, we have additional offerings for people who are interested but may not be able to afford the time or the money to come to school right now. Or people who are already are trained and would like more in-depth knowledge and understanding on a specific topic.
We’ve also offered some various length programs. For example, twenty-one-day programs that step people through a particular plan or process together. Last year, I launched a six-part series on lab testing. It was closed to Hawthorn students and grads initially, but will eventually become available to the public as courses. We’re continuing that series this year with a three-part summer symposium, coming up in July and August. Also, a terrific Fall symposium covering six new labs and a great lab company to work with.
And then there are our Facebook groups that are so lively, supportive, and informative. One example is the group I started to support our graduates as they’re preparing to sit for various board exams. It helps them focus their studies. In our group for students and alumni, we’re always informing them of good conferences to attend and posting new articles that have value.
Speaking of webinars, that are so many great ones in the archives. Do you have any favorites?
Probably too many to list!
What comes to mind first is Deanna Minich’s Color Your World.
Dr. Lise Alschuler – She’s a nutritional oncologist. Fabulous. Kind of a Shira of mine. She started us off this year, 2019, with a presentation about the Science and Application of Happiness. Brilliant. Just Brilliant.
David Crow – Anything he’s done, but specifically those on aromatherapy and botanicals. His teaching style is amazing, and the way he weaves it all together is so informative.
Dr. Bianca Garilli’s webinars have been fantastic. She has an upcoming presentation in June about veteran’s health initiatives. That information is very needed because of the state of health our vets are in when they come back home from service. Just the level of suicide alone begs attention for this.
Jonathan Posey on Grassroots Activism
Jeanne Wallace, Ph.D. – I can’t say enough about the work she does with nutritional oncology. Her webinar ‘Cancer, Ecology, Permaculture, and Healing’ represents her approach and point of view so well.
Gosh, I could go on and on. The Webinar Archives is a treasure trove. Visit it often; it’s always growing.
How do you choose the experts to interview?
I follow so many great people, and I endeavor to make connections. The presenter and their topic need to suit our students, the interested public, and me! First, I choose the subject that I’d like us to know more about or feel is needed. From there, I’ll reach out to the best-suited presenters.
How do you choose the topics?
They’re always based on what’s current and relevant to our population: our students, graduates, and those potentially interested in Hawthorn. There’s so much I want to inform people about!
So these webinars augment and build upon our programs. We have a sixty-credit clinical training master’s program, and we have to stop at some point with what we offer. So these are additional.
What are some of the ways (big or small) that Hawthorn grads are changing the world?
Can I reveal all the ways? It astonishes me the entrepreneurship taking place and the significant difference our graduates are making in people’s lives.
They’re opening food kitchens to serve the gluten-free needs. They’re working one-on-one with clients, specifically, offering personalized nutrition. They’re offering fabulous programs at various lengths: 21-day challenges to 6-month step-by-step guidance to transform lifestyles into healthier ones. They’re doing incredible public speaking on the effects of toxins in our environment and the impact that’s having on health. They’re writing cookbooks. They’re private cheffing. They’re offering retreats. They work in clinics and medical settings. They’re working in schools. They’re starting school garden projects. They write books and blogs. They educate.
Our graduates are the kinds of game-changers we need to have, right?!
They’re activists in their communities and volunteer too. I could go on and on. I’m very proud and astonished by what our grads are doing with their education and creativity.
(Me – I get goosebumps just reading through the list. It’s really amazing!)
Is there a way to find out more about these pretty cool people?
Absolutely, in our All About Alumni interview series.
It’s a place for graduates to share their stories. Things like how they got interested in holistic nutrition, chose Hawthorn to earn their degree or certification, their experience as a student, all of their professional accomplishments, the challenges they faced and found solutions to, and future goals. All this to support and inspire others because they always inspire me! The variety of ways our graduates are using their education is nothing short of amazing.
How does Hawthorn support graduates after they’ve finished their programs?
Our philosophy is that we don’t stop supporting.
One of the first things I offer is a post-graduate advisory consultation. Anybody that graduates get an email from me, inviting them to come and talk about their goals, plans, and aspirations. This way, I’m able to inform and guide them about the possibilities along their specific career path to success. I have an open door policy, and students avail themselves of it too. With over forty years of experience in this field, I keep myself current. So that’s also a draw.
But, as you’ve mentioned, students have stayed in contact with their professors, and they look to us for ongoing opportunities – things like job postings, or for support when taking their board exams. But it’s so much more. At Hawthorn, we’re all about personalized nutrition, and because of the one-on-one relationships students have with their professor .. it gets personal. You get to know each other, and it’s sometimes a very lasting relationship.
You’ve indicated that for yourself, right?
Absolutely. I loved studying with Dr. Pryce. Over the five years, I was a student; I learned more about her family and her story. It was wonderful. She was, indeed my biggest cheerleader. She celebrated life’s victories and offered so much compassion and encouragement when I was struggling. I’ll never forget the time she feared I was on the brink of quitting (she was right) and told me if I did, she was coming to Des Moines to talk. I believed her!
And then there is Dr. Dorothy Germano, our President, and Chief Academic Officer, who’s so generous with her support and advice for students. She’s especially stellar with thesis projects. But as I said, things get personal in the process too, and she adores all things babies. If students have children, she has their pictures; and genuinely loves updated photos along with their stories!
It’s joyful at Hawthorn
( .. to be continued .. )
Later in on the series, Paula and I talk about recipes and cooking. But I can give you a hint; it’s heavy on all things green. With summer is in the air, bringing buds, brightness, and one big question: How do you make the most of all of the fantastic produce?
You’re definitely going to want to keep this herb-packed rice pilaf in your back pocket. It’s for those occasions when basil, and mint, and cilantro are booming in your garden, or at the market. And, it’s a great way to use leftover rice (or other favorite grains). The recipe isn’t shy with the number of herbs used in relation to the quantity of rice, and it was fun to deploy a generous amount of snap peas.
A bold boost of lime pulls everything together and keeps it all bright. The finishing touches? Golden raisins and feta. The sauce alone is incredible.
A couple of notes:
Aside from chopping the herbs, you can prep the components a couple of days ahead of time
I like to make it with brown jasmine rice, but it might also be nice with any number of other grains – farro or quinoa come to mind.
— — —
~ Adapted from Bon Appetit
The Greenest Rice Pilaf
- 4 cups herbs (cilantro, mint, basil, and/or dill)
- 1 (or up to 3) serrano chiles, stems removed, split lengthwise
- ¼ cup lime juice (fresh is best)
- 2 tbsp white miso
- ½ tsp kosher salt + plus more, to taste
- 2 tbsp water
- ½ cup pistachios, toasted
- ⅓ cup + 3 tbsp olive oil
- 4 cups cooked white rice, chilled overnight
- 6 oz sugar snap peas
- 3 scallions
- ¾ cup crumbled feta
- ½ cup golden raisins
- 1 cup shelled fresh peas (from about 1 lb. pods) or frozen peas, thawed
- To the bowl of your food processor or blender, add the herbs, one of the chilis, lime juice, miso, a pinch of salt and 2 tbsp water.
- Blend until well combined.
- Meanwhile, blend herbs, one of the chiles, lime juice, miso, ½ tsp.
salt, and 2 Tbsp. water in a blender on high speed until well combined.
- Slowly, drizzle in ⅓ cup oil and continue to blend until sauce is very smooth.
Taste sauce for heat; if it seems mild, add another chile or two. (The sauce should be slightly spicier than what you’re comfortable with because the overall dish will be far mellower once everything is combined)
Warm the Peas
- In a small saucepan over medium-high heat, warm a bit of butter or oil.
- Add the peas and saute until they’re heated through and tender (~ 3-5 minutes). Set aside to cool
Crisp the Rice
- In a large nonstick skillet over medium-high heat, warm the remaining 3 tbsp oil until it's very hot.
- Add rice, pressing down with a spatula to create as much contact as possible with the pan's surface
- Reduce heat to medium and cook, undisturbed, until rice is deep golden brown
underneath, 6–8 minutes. Season with salt and a grind of black pepper
- (Depending on the size of your pan, you may have to crisp the rice in batches)
- While rice cooks, thinly slice snap peas and scallions on a long diagonal and transfer to a medium bowl.
- Add pistachios, feta, peas, raisins, and rice; toss to combine.
- Drizzle herb sauce over, tossing again to coat well. Taste and season with
salt and pepper, if needed.