Philanthropy – a new direction and research from Wharton

A recent study has shed some light on discrimination in the hallowed halls of academia.

Researchers found that professors are less likely to mentor female and minority students. The Wharton School’s Katherine Milkman, together with Modupe Akinola of Columbia Business School and Dolly Chugh of NYU, sent mock emails to more than 6,500 professors at 259 top U.S. universities. The messages were crafted to look like prospective doctoral students had written them—they expressed interest in the professors’ work and asked for a ten-minute meeting to discuss research opportunities. Pretty standard, except for the names at the bottom of the emails: Brad Anderson, Meredith Roberts, Lamar Washington, LaToya Brown, Juanita Martinez, Deepak Patel, Sonali Desai, Chang Wong, Mei Chen. Milkman and team were trying to suss out whether signatures that conjured up one particular background or gender would do a better job of coaxing out teachers’ inner mentor. And, yes, one combo did inspire special generosity in academics: white plus guy.

Professors “ignored requests from women and minorities at a higher rate than requests from White males,” the researchers write, especially “in private schools and higher-paying disciplines.” The disparities were largest in the natural sciences and business, where, as Milkman told NPR, “we see a 25-percentage-point gap in the response rate to Caucasian males versus women and minorities.

Pretty interesting eh?

It underscores the focus I have had in the past 7 years in not just giving scholarship money but also adding the element of commitment to mentoring the awardees for the rest of my life. When selecting my scholarship awardees ( and they are only at two universities which are my alma mater locations  – Southwestern School of Law and Pepperdine Presidential Key Executive Program – and they are women MBA and JDMBA students) I look for their willingness to mentor each other and the two new awardees that join the group every year. There are 7 awardees at this time and our relationships are blooming – new jobs, new contacts, new confidence and ongoing burgeoning contacts.

I believe that if every scholarship that is awarded globally was accompanied with lifelong mentoring – the results and output would be hugely positive and long lasting. My personal experiment is generating great philanthropic, academic, economic and emotional results as you can see from the happy faces of my Awardees, the Larraine Segil Scholars, below! I wrote about them in the summer  but here they are again.

From left to right:

  • Mehrnaz Hadian MD, JD Candidate Southwestern School of Law, Intensivist Staff Physician, Cedars-Sinai Medical Center,  Fellow of American College of Critical Care Medicine
  • Larraine Segil ( me!)
  • Paulette Pantoja PKE MBA Candidate, CEO BluFocus Inc
  • Linda LoRe PKE MBA Former CEO Giorgio of Beverly Hills, Former CEO Frederick’s of Hollywood, CEO of InJoy Global Inc
  • Phoebe Chang Ph.D, PKE MBA Candidate, Senior Scientist Lotus Clinical Research
  • Esme Williams MBA Candidate, COO, Master and Muse
  • Meredith Lierz JD Southwestern School of Law, MBA from Claremont Drucker School of Management ( a joint program with Southwestern School of Law) ( a star in the making…..)
  • Lauren Plunkett JD Candidate, Former Director of IT Enterprise Architecture, State of Colorado

Larraine Segil Awardees First Lunch Aug 12 2014

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Family Time – Cooking up a Storm with the Children and Grandchildren

I love cooking as you probably realized by now – and my grandchildren love it too! They run in, give me a hug, and put on their aprons! Pulling up their chairs to the counter they are ready to roll – preferably to make cookies and cakes although ‘Cheesy Eggs’ are a definite favorite! Here is that recipe.

Ingredients:

  • One egg per child ( possibly two per adult!)
  • Dash of milk
  • 2 Tbsp of Butter unsalted
  • 1/2 Cup of Shredded cheese ( Cheddar is good)
  • Salt and Pepper to taste

Directions

  1. Crack the eggs into a bowl – the children love to do this so be prepared for shell chips! It really is no big deal – just slide them out and relax!
  2. Add a dash of milk – children do not know what a dash is – so a tablespoon is a good measure to use!
  3. Whisk – this is the fun part. I have a small colorful whisk per child – they LOVE to do it – and again prepare yourself for a mess – just mop it up ( also a good reason to add a few more eggs than are needed as some ends up on the counter or on the floor).
  4. Melt the butter in a frying pan and pour the whisked mixture in
  5. Keep the heat on medium low and begin scraping the sides and bottom of the pan with a spatula.
  6. Add the shredded cheese and stir into the mixture until all is cooked
  7. Taste and add salt and pepper as needed

Yum! And here are Jack and Jonah in clean holiday clothes on the way to Thanksgiving dinner! Jack and Jonah in new clothes 2014 Nov

 

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So proud of our son James who became a National Finalist for Technology for the EY Entrepreneur of the Year Award 2014

Just a few weeks ago our son James, as a regional winner for the Greater Los Angeles area for the EY Entrepreneur of the Year award for Technology, participated in the national event – and became one of FOUR NATIONAL FINALISTS for TECHNOLOGY! We were so proud – indeed we continue to be so proud!

Here are some happy pictures of the winning event at the EY Strategic Growth Forum in 2014. EY certainly know how to make Entrepreneurs feel special and how to throw a first class, elegant and impressive event. Thank you EY! Here he is – great picture eh?

James Segil Edgecast EY picture 2014 November James and Larraine EY event PAlm Springs 2014James and Mom…..how proud I am!James Donne PAlm Springs EY event 2014James and his beautiful and talented wife Donne. And here is the award!!!

James Award from EY as National Award Finalist for Tech for 2014 in whole usa

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Leftover Casserole – easy when cooking with kids

Trying to create a fun dinner every night is a challenge. So as I opened the fridge and took a look I decided to put a lot of leftovers together – and it really tasted wonderful! Here it is!

Ingredients:

  • 2 cups -Leftover chicken or turkey – white or dark meat or both – skinned and boned
  • 4 cups cooked – Leftover pasta – I had angel hair already cooked
  • 4 cups cooked – Frozen ratatouille ( I had cooked extra in the summer) – you could use frozen or fresh vegetables -
  • 1 cup of low fat shredded mozzarella cheese

Directions:

  1. Mix all the ingredients together except the cheese.
  2. Spread it out in a flat baking dish.
  3. Sprinkle the cheese over it.
  4. Tent a foil tent over the dish so it does not touch the cheese and heat in the oven for 1 hour at 395 degrees.
  5. Check that the contents of the dish is hot, and then remove the foil, and increase the heat to 425 for another 20 minutes so that the cheese melts and browns slightly.
  6. Serve with either mashed butternut squash – or just as it is! YUM

Spaghetti Chicken or Turkey Ratatouille pie or casserole 2014

 

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An amazing wine – burgundy white wine Vire Clesse 2012

We found an amazing wine during a trip to Montreal recently. Do try it – truly incredible full bodied taste.

It is 2012 Viré-Clessé Quintaine, Pierrette et Marc Guillemot-Michel – a Burgundy White Vintage 2012.

I hope you can get a bottle of it- truly amazing and we had it with tapas type salami, olives and small grilled cheese sandwiches. YUM!

Pierre et Marc Guillemot Michel White Burgundy

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Prime rib – cooking a roast from frozen – and South African Gem Squash!

I have never done this before. But tonight – my husband and I were home due to an unexpected cancellation and I have had a rib roast in the freezer for a while – and decided that this was the night to roast it. However I only decided at about 4pm – not really enough time to defrost before roasting it. I have also not had great success defrosting stuff in the microwave – it tends to nuke the meat – so that was not an option.

So I tried an experiment. I heated the oven to 450 and then seasoned the roast with my favorite mixture – spices from Turkey which we bought from the spice market there – ie spicy curry and turmeric mixture – along with garlic salt and thyme and lemon pepper – and a couple of tablespoons of brown sugar. I rubbed that all in – then put the roast into the oven. I cooked it for about 18-20 minutes a pound – but that is really personal depending how rare you like your meat.

The interesting part about doing this is that the outside was rather well done ( which is how my husband likes it) and the inside was really rare ( which is how I like it) and the outside of the whole roast was caramelized and crusty – divine. We did put it back into the oven after we had cut the slices we liked since the inside was probably a bit too rare -it was way too much meat just for two of us – and roasted it about 20 minutes more ( I had roasted for 18 minutes a pound) and then when it cooled ( we did nibble a bit more I must admit!) put it into the fridge for tomorrow’s dinner. Amazing taste!

I served this with Gem Squash – ever heard of that? We used to have it in South Africa – my parents grew it – at least twice a week and the taste took me back to my childhood. YUM!

I also roasted 2 red onions cut into slices along with two sweet potatoes – I am fortunate to have two ovens so it was easy to time everything for the same ‘finish’ moment. A delicious and romantic dinner at home for two! Lucky us!

Here is the Gem Squash below. Boil or bake it – and cut in half – remove seeds and add butter ( and if splurging  – a teaspoon of brown sugar!).South_African_Gem_Squash

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A life of meaning is a life full of happiness – giving back creates a life of meaning

I consider myself blessed that my life is full of meaning – hence I am happy. This is not just my feeling. There has been significant research done on what it means to be happy. Here is a fascinating article on the topic – take a look.

http://bit.ly/Ameaningfulllifeiswhatcounts

Our group of women who have received scholarships from me at two universities agreed to support each other – not just rely on my mentorship. And we meet four times a year to encourage that. It is such a source of joy to me and to them to have this resource.

My family gives me another source of meaning – what could be more important than to leave a positive legacy for the next few generations? We have so much to teach them – it feels so urgent – as if the days are rushing by – and they are so programmed with so many activities – I feel like I have to sneak my learning into the few moments that we have the grandchildren to ourselves.  Better some than none…..

Some reminders of those precious souls – here Noah is preparing to cook with Grandma Larraine’s apron on! Isn’t he adorable?

 

Noah in Larraines Apron in MB ready to cook Oct 2014And here is what he cooked! For Halloween!

Candied Pumpkin Seeds

Ingredients:

3 tablespoons white sugar

1/4 teaspoon cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1 pinch cayenne pepper

2 cups raw whole pumpkin seeds, washed and dried

cooking spray

2 teaspoons salt, or to taste

1 tablespoon olive oil

2 tablespoons white sugar

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. In a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, ginger, and cayenne pepper, and set aside.
  3. Place the pumpkin seeds on the prepared baking sheet, spray them with cooking spray, and sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden, 20 to 25 minutes.
  4. Heat the oil in a large nonstick skillet over medium heat, and stir in the toasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Stir the caramelized seeds into the bowl of sugar-spice mixture, toss and let them cool before eating! YUMMY!

 

 

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Chinese Dinner – and our Chinese ‘adopted’ son Wang Xuezong – a successful entrepreneur in China

In 1987 I was fortunate to be invited by the Head of Science and Technology of the People’s Republic of China to Beijing to lecture on the Role of Technology in Entrepreneurial Companies. It was an amazing trip – and the Chinese Government accompanied me with an entourage of translators, guides and an aeronautical engineer who was to be my technical assistant. His name was Wang Xuezong and my husband and I fell in love with him. He had never been into a western hotel or eaten with a knife and fork. He taught himself English through The Voice of America and he spoke it rather well. He traveled with us all over China – Shanghai, Hangszhou, Nanjing and further. And over the next 30 years as I traveled to China to even more places – Dalian, Guanzhou and beyond, he always flew to meet and accompany me. I tracked his career as Deputy Mayor of a large Sichwan city and Industrial park, he came to visit us in the USA, he studied in Manchester UK and much much more. Then on one visit to Shanghai he shared that he had left governmental service and was now a Venture Capitalist – one of the first ones in China. Soon he became an entrepreneur – no surprise – and now runs one of the emerging internet companies in China. We are in close contact ( he calls us Mom and Dad) and we have told him that when and if he finds his life partner – we will be there for the wedding – of course!

Here he is below:

Wang Xuezong 2014

And in his honor – a great recipe ( easy too) for Chinese Beef or Chicken Lo Mein

LO MEIN – CHICKEN OR BEEF

Ingredients:

  • 8 ounces of noodles – any kind – rice or egg or spaghetti type
  • 1 tsp of dark sesame oil
  • 1 Tbsp of peanut oil
  • 4 cloves of garlic minced
  • 1 Tbsp of minced fresh ginger root ( we grow our own)
  • 4 cups of mixed vegetables – broccoli, cauliflower, carrots, , snow peas, mushrooms
  • 1 pound of filet mignon (thinly sliced – you could use flank – we like the finer cuts of meat)
  • 3 Tbsp of reduced sodium soy sauce
  • 2 Tbsp of brown sugar
  • 1 Tbsp of oyster sauce
  • 1 Tbsp of Asian chile paste with garlic

Directions:

1. Boil salted water in a large pot and cook the noodles according to the instructions on the packet until ‘al dente’ which is firm to the touch.

2. Drain and transfer to a bowl and add the sesame oil and toss and cover to keep warm

3. Heat the peanut oil in a wok on medium high and cook garlic and ginger into the hot oil for about 30 seconds and then add the mixed vegetables and cook and stir till slightly tender for about 3 minutes.

4. Add the steak into the vegetable mixture and cook and stir until the beef is cooked through for about 5 minutes.

5. Mix soy sauce, brown sugar, oyster sauce and chile paste together in a small bowl and pour over the noodles – then put that mixture into the work with the vegetables and steak and cook and stir until the noodles are hot – 2-3 minutes.

SERVE and ENJOY!

This can also be done with thinly sliced chicken breast or without either chicken or beef and just with vegetables.

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Apologies for not posting for a month – been a VERY busy time – Cooking with kids – Banana Cream Pie – SOOO easy!

Max with Bananas Little Farm July 2014I love bananas – we grow them on the Little farm – above is our farm manager with a large bunch just last week – and I love pie. This is the easiest dessert I have ever made. Enjoy!Banana Cream Pie Oct 2014

 

Banana Cream Pie

Ingredients:

  • 1 large jello banana cream pudding mix
  • 2.5 cups of cold milk
  • 3 large bananas
  • One pre cooked pie crust ( Marie Callendars are great)
  • 2 cups of Cool Whip
  • Juice of half a lemon
  • Vanilla wafers for decoration

Directions:

  1. Bake the pie crust according to the directions for a one pie crust and let it cool completely
  2. Slice two of the bananas and separately mash one of them.
  3. Drizzle lemon juice over all bananas to prevent browning.
  4. Mix the pudding mix with 2.5 cups of cold milk and add the one mashed banana to the mix and mix well.
  5. Fold in the cool whip until creamy
  6. Place sliced bananas on the bottom of the cooked pie shell.
  7. Pour the creamy mix over the bananas into the shell.
  8. Decorate with crushed vanilla wafers – or if you prefer chocolate or caramel chips.
  9. Refrigerate for 3 hours minimum before serving.
  10. YUM!
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Chicken Nuggets – the low cal way – kids love them and so do adults! Cook them with your kids!

I love Chicken Nuggets but they are always deep fried. Here is a great tip from a Food Channel Show called Calorie Commando.

http://bit.ly/LowCalRecipes

Chicken Nuggets – Low Cal and Delicious:

Ingredients:

  • 3 Chicken breasts skinless and boneless cut into bite sized pieces ( you could use thighs if you prefer)
  • 1 cup of breadcrumbs ( Panko is best)
  • Salt, thyme, and pepper to taste ( we use kosher salt sparingly as it is stronger, and fresh herbs chopped)
  • 1 cup of milk with 1 tbsp of vinegar added (  this will make it into buttermilk)
  • Oil Spray ( we use Pam)

Directions:

  1. Place the chicken pieces into the milk/vinegar mixture and let sit in the fridge while you chop the herbs and mix them with the salt and pepper and Panko breadcrumbs.
  2. Then take the pieces out of the liquid and coat well with the crumb mixture.
  3. Spray the coated pieces with oil spray and place them on a cookie sheet in an oven at 400 degrees for 15 minutes then turn on the broiler for the last 5 minutes so that the pieces crisp.
  4. Enjoy with a yogurt spiced dip ( see recipe below).

Yogurt Spiced Dip

  • 1 cup of Non fat unsweetened yogurt ( FAGE is delicious)
  • 1/2 English cucumber chopped with skin on
  • 6 mint leaves ( fresh)
  • 1 clove of garlic minced
  • Salt to taste
  • Pinch of cayenne pepper if you like spicy dips ( we don’t!)

Directions:

Add minced garlic to non fat unsweetened yogurt  and add chopped cucumbers and seasonings. Mix well and enjoy!

This week was a big one for the grandsons – the twins started pre-school – amazing! Here they are – soo excited!

Noah and Gabe first day at preschool amended Aug 2014

 

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