“Every one of us can make a contribution. And quite often we are looking for the big things and forget that, wherever we are, we can make a contribution. Just imagine what can happen if there are billions of people out there doing something. Just imagine the power of what we can do.” ~ Wangari Maathai

The November menu consists of:

• Moroccan Braised Chicken
• Watercress, Shaved Carrots and Cashews with Orange Vinaigrette
• Carrot-Ginger Dressing
• Amaranth Clusters

Moroccan Braised Chicken
Recipe courtesy WholeLiving.com

1/2 teaspoon whole cumin seed
1/4 teaspoon coriander seed, crushed
2 tablespoons oil
6 chicken thighs (about 2 pounds)
Course sale and freshly ground black pepper
1 large onion, halved and thinly sliced
1/2 cup white wine
4 large carrots, peeled and cut on the bias into 1” pieces
1/2 cups low-sodium chicken stock
1/4 cup golden raisins
1 cup quinoa
1/4 cup cilantro leaves, chopped

Preheat oven to 350 degrees. Heat a large oven-proof pot over medium-high heat. Toast spices about 1 minute. Transfer to a bowl. Add oil to pan and heat. Season chicken generously with salt and pepper. Cook until golden, about 6 minutes; set aside. Reduce heat to medium and sauté onion. Add wine, scraping up brown bits with wooden spoon. Add carrots, stock, raisins, chicken and accumulated juices, and spices; bring to a boil. Cover and transfer to oven. Braise until meat is very tender, about 45 minutes.

Bring quinoa, 2 cups water, and 1/4 teaspoon salt to a boil. Reduce heat and simmer, covered, until quinoa is tender, about 15 minutes. Remove from heat; let stand 5 minutes. Fluff with a fork.

Sprinkle chicken with cilantro and serve with quinoa. Serves 6.

Beverly hails from Kansas City Missouri and met her husband Ed, a Kansas City, Kansas native through mutual friends.  They married within a year after Beverly graduated from high school.  Ed was already working in the “new” and expanding Plastics Industry. The two remained in Kansas City for a number of years, had 2 children, and then moved to Denver Colorado and began a westward expansion of the Regal Plastics Supply Company.

Over the next 20 years, additional branches spread through California, Texas, New Mexico, Arizona and Mexico. Beverly worked at the business in their early years in Colorado but, as their family grew from 2 to 4 children, she spent more time on the home front. The Statters have 4 children and 9 grandchildren who range in age from 27 to 5 years.  Beverly says their grandchildren are very interesting and diverse young people and they thoroughly enjoy them all.

Ed is currently working on a book to document The Plastics Distribution Industry in the U.S.

When their last child entered school, Beverly was encouraged by a neighbor, who worked at Swedish, to volunteer at the hospital. She volunteered for seven years transporting patients in Radiology, (which she loved) and then served as President of the Swedish Hospital Auxiliary.  She served in many areas at Swedish; The Swedish Foundation Special Assignments Council and Swedish Board of Trustees.  Jack Burke was instrumental in bringing the MS Center to The Swedish Campus in the late 1980′s when Beverly was Chairman of the SMC Foundation Board.  When they formed their Guild, Beverly served as one of the Guild Presidents and was a member of the MS Center Board.

Twenty two years ago, the Statters purchased property and built a home, located in Larkspur, Colorado. They started The Statter Ranch with a small herd of Registered Hereford Cattle. The property, located between Denver and Colorado Springs, had previously been owned by Reginal Sinclair of the Corning Glass family in New York. Mr. Sinclair’s unique Adobe Home, built in 1932, still existed on the property.  The Statters completely restored the Adobe and was able to acquire Historical Status. Members of the Statter family live in the home.

In 1998 the Statters acquired a Champion bull named Total.  He became the cornerstone of their present herd and through the artificial insemination process Total has offspring all over the United States and Australia.  Beverly and Ed experienced a wonderful trip to Australia, visiting six different cattle ranches, to view some of Total’s offspring. Some of the ranches were 60,000 acres, which to quote Beverly, “Seemed to make us look very small.” All the animals at their ranch are free range, grass fed, and finished out with supplemental feed.

Very much an outdoor person, Beverly and her family used to ski every weekend.  Now she enjoys golf, travel, walking, gardening and “keeping up with the cattle”.

Beverly is also a devoted fan of Abraham Lincoln and the Civil War. She doesn’t know why it’s such a fascination to her but, she has read a multitude of books on the subject and visited Civil War Sites and Museums. She particularly likes a quote Lincoln made during the battle. Fellow officers were complaining of Grant’s consumption of alcohol and Lincoln told them, “If it is drink that makes men like Grant, then find out what he drinks and send my other commanders a case.”

When asked for a personal quote or words of wisdom, Beverly states simply, “It is what it is.”

As we pause to reflect on our many blessings this month, let us also include our gratitude to Beverly for her years of service and dedication to Swedish Hospital, The MS Center and The Guild. In Beverly’s case it was the domino effect of volunteering that led her to us and we are very thankful that it did.

To the many volunteers of The Rocky Mountain MS Guild, blessings to you and yours during this month of Thanksgiving.

Healthy cooking is simple when you use seasonal ingredients. Fruits and veggies, whatever is at the farmers’ market, that look robust tend to taste vibrant, too. This month you’re in for a bumper crop – a super-abundance of end-of-summer produce like tomatoes, squash, corn, and eggplant. And if you didn’t grab this bounty at the green market, chances are you have a friend or relative with a garden who can load up a bagful or two for you.

• Baked Tomatoes, Squash and Potatoes
• Mexican Creamed Corn
• Zucchini Patty Sandwiches
• Charred Eggplant Dip
• Trout, Tomatoes and Basil in Parchment

Baked Tomatoes, Squash and Potatoes
This baked riff on ratatouille is surprisingly simple. Serve for brunch or dinner parties and try to save leftovers to eat straight out of the dish. Serves 8.

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, thinly sliced
2 small tomatoes sliced 1/4-inch thick
1 medium yellow summer squash, sliced 1/4-inch thick
1 medium Yukon gold potato, sliced 1/4-inch thick
1 tablespoon fresh thyme leaves
2 tablespoons freshly grated Parmesan

Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6-8 minutes.

Arrange the onion on the bottom of a 9×13 inch baking dish. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan, and drizzle with more oil.

Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more.

Approximate per serving: 62 cals; 4g fat (1g sat fat); 1mg chol; 7g carbs; 80mg sodium; 2g protein; 1g fiber

A native of Pinckneyville, Illinois (located in the southern part of the state), Barbara majored in Journalism at the University of Southern Illinois. Barbara, her husband Fred, and their four daughters, Jan, Laurie, Gail and Beth moved to Denver when Fred’s job with Johns Manville relocated them here in 1972. Fred was the President of Johns Manville until his retirement.

Barbara is a founding member of the Rocky Mountain MS Center Guild and served as President of the Guild for two terms in 1992 and 1993. Barbara also serves as an Honorary Member of the RMMSC Board of Directors.

Dr. Fred Pundsack was also no stranger to the RMMSC. Fred served on the Board of Directors for many years, and like Barbara, wore many hats, including Chairman of the Board.

Barbara and Fred were extremely involved with both the Center and the Guild and were generous supporters with their time, talent, and resources. Their names were constantly appearing in newspaper columns by Joanne Davidson, Glory Weisberg and of course, Dahlia (Jean Weinstein), not to mention the Guild’s own newsletter, The Center Piece.

Barbara and Fred attended KADEP events, always dressed in theme. During Christmas “Mr. and Mrs. Claus” would arrive with gift baskets for everyone. They had costumes for everything, making events fun and memorable.

In 1997 Barbara and Fred chaired the annual gala, “Where the Deer and the Antelope Play,” held at the Denver Zoo. Sheriff Fred advised guests to “have as much fun as the law allows.”

In 2005 Dr. Fred and Mrs. Barbara Pundsack were awarded the RMMSC Humanitarian Award for years of exemplary service to the Guild, the Center, and the clients they serve. Unfortunately, Fred died shortly afterwards.

Barbara enjoys reading and doing crossword puzzles, but her eight grandchildren keep her the busiest just keeping track of them: Jan’s sons Paul (Denver) and Scott (Australia); Laurie’s daughters Jessica (Tallahassee) and Kimberly (Denver); Gail’s sons David and Bradley (Denver) and Beth’s sons Michael and Douglas (Denver).

Grandson Paul Wisor is the third generation Pundsack supporting the Rocky Mountain MS Center. Paul has served on the Board of Directors since 2006, and is currently the Secretary of the Board of Directors. Additionally, he has served as the chair of the Center’s Advocacy Committee. The Center credits Paul with the passage of HB 1059 – a critical piece of legislation that allows people with chronic illnesses to participate in a clinical trial and not lose their standard health care benefits. This is allowing the research team at the Center to conduct critical research at 1/10th the cost of a traditional clinical trial. It is anticipated that it will speed up the pace of research and help the Center to find the most effective and safe medications to treat multiple sclerosis more quickly.

The Guild’s pictorial history albums span two decades of tireless efforts by many people, including Barbara and Fred. We invite you to sit down, open an album and be part of the Guild’s history that the Pundsack family helped create. We’re certain the photos will make you smile, evoke a laugh, and possibly even a tear, as you walk down memory lane.

Thank you for your ongoing commitment and support of the Rocky Mountain MS Center and Guild. You and your family are a testament of hearts full of grace, souls generated by love.

• Pulled Pork
• Warm Potato Salad
• Buttermilk Pie

Pulled Pork
Brine:
8 ounces or 3/4 cup molasses
12 ounces pickling salt
2 quarts bottled water
6 to 8 pound Boston butt
Rub:
1 teaspoon whole cumin seed
1 teaspoon whole fennel seed
1 teaspoon whole coriander
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon paprika

Combine molasses, pickling salt, and water in 6 quart non-reactive container. Add Boston butt making sure it is completely submerged in brine cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.

Place cumin seed, fennel seed and coriander in food grinder or processor and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.

Remove Boston butt from brine and pat dry. Sprinkle the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.

Preheat a smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve inside a bun as a sandwich. Serves eight to ten.

• Pancetta Cheeseburgers
• Balsamic Mushrooms
• Tomato, Basil and White Bean Salad
• Coconut Topped Cupcakes

Pancetta Cheeseburgers

4 thin slices pancetta
1 1/4 pounds ground chuck
3/4 teaspoon coarse salt
1/2 teaspoon chili powder
1/4 teaspoon paprika
Freshly ground pepper
4 ounces fontina cheese, thinly sliced
4 hamburger buns, toasted if desired

Preheat oven to 350 degrees. Place pancetta on a rimmed baking sheet. Bake, flipping the slices halfway through, until crisp, about 15 minutes. Drain on paper towels.

Meanwhile, using your hands, combine ground chuck, salt, chili powder, and paprika in a bowl, and season with pepper. Shape into 4 patties (about 4 inches in diameter).

Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Grill burgers 4 to 5 minutes. Flip burgers, and top with cheese. Grill 3 to 4 minutes more for medium-rare. Remove, and let rest 5 minutes. Top burgers with pancetta, and serve on buns.