A recent brunch for Committee of 200 Scholars at The Little Farm


 The event was the visit of Israel C200 Scholar Sarai Duek to The Little Farm – and our Los Angeles based C200 Scholars rallied around her. C200 member Renee Pepys Lowe joined me as we celebrated these amazing young women. It was a loving and wonderful event! Of course our dog Smokey was front and center! And lay on her back for a good tickle. Everyone loved her although she is a bit rambunctious!

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#MOMSQUAD – An interesting video that throws light on the differences in generations -created by the daughter by a good friend Alexandra Addison


We are so proud of our young friend Alexandra Addison – she is now a junior producer at BuzzFeed and just wrote and produced this video. If any of you have adult children you will absolutely identify with the HUGE difference in the generations – how did we do it all? Support our spouse’s careers, take care of the kids, cook, clean, pursue our own careers (which the ladies in the video do not) and soooooooo much more.

Fascinating! And stands alone without a recipe in this posting !! HA!

Alexandra – huge kudos for hitting the issues right on! Beautifully produced, directed and written! Your amazing career is on track – great things coming from you in the future. I am a BIG fan!

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A dinner with some of our 16 Larraine Segil Scholars – to welcome our newbies!


Here are some of our LSS group – they inspire me! And our dinner to celebrate! And we gave out Plaques to those in attendance with the LSS logo designed by our very own Esme Williams-Berenc – here is the plaque for one of our scholars with the year in which she became a member of LSS.acrylic-lss-award-example-phoebe-chang


The next time we will be together will be at the LSS Holiday Party!

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Went to a fundraiser for the Huntington Library and Gardens – a true treasure of the Los Angeles area – if you can, go and visit both!


We are constantly amazed and thrilled by the joys of the Huntington Library and Gardens – do yourself a favor and visit them if you are ever in LA. So much more rewarding than many of the other attractions!

Here we are celebrating at the fundraiser for that icon of Los Angeles life.

Thank you to our friends and former Chair of the Huntington Library board for all that they do to preserve this marvel.


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Apples and Cinnamon – what a great combination! Any time of year!


This recipe started out very high in calories but with the substitute unsweetened apple sauce it is still delicious and lower in total calories.

[#Beginning of Shooting Data Section] Nikon D2X 2005/11/23 12:59:28.8 RAW (12-bit) Image Size: Large (4288 x 2848) Lens: 60mm F/2.8 D Focal Length: 60mm Exposure Mode: Manual Metering Mode: Multi-Pattern 1/125 sec - F/22 Exposure Comp.: 0 EV Sensitivity: ISO 100 Optimize Image: White Balance: Flash AF Mode: Manual Flash Sync Mode: Not Attached Color Mode: Mode I (Adobe RGB) Tone Comp.: Normal Hue Adjustment: 0¡ Saturation: Normal Sharpening: None Image Comment: Long Exposure NR: Off High ISO NR: Off [#End of Shooting Data Section]

Apple Cinnamon Cake

  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup butter, softened or substitute ½ cup of unsweetened apple sauce
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
  • 1 apple, peeled and chopped


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5-inch loaf pan.
  2. Mix brown sugar and cinnamon together in a bowl.
  3. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
  4. Combine flour and baking powder together in a bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
  5. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.


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Chicken, Capers, Artichokes – easy tasty meal! Don’t overcook the chicken!



This was a fast easy meal as long as you have all the ingredients – which I did!

Chicken Breast Cutlets with Artichokes and Capers


  • 1 cup white flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper, or to taste
  • 2 pounds chicken breast tenders
  • 2 tablespoons canola oil
  • 2 tablespoons extra-virgin olive oil
  • 2 cups chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 (12 ounce) jar quartered marinated artichoke hearts, with liquid
  • 1/4 cup capers
  • 1/4 cup chopped flat-leaf parsley


  1. Combine flour, salt, and pepper. Dredge chicken in seasoned flour and shake off excess.
  2. Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside. Do NOT OVER COOK – I did and chicken tenders  ( which are basically sliced chicken breast) toughens up REALLY fast.
  3. Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half or even less than half
  4. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.
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Sour Cream Coffee Cake with English Custard – YUM


We love custard – it comes from our South African ( British) heritage I guess. And it is SO easy to make with Bird’s Custard Powder.birds-custard-powder

I paired it with this easy Sour Cream Coffee Cake – which I made because I had light sour cream left over from the weekend’s baked potatoes. I do not often feature a brand but these two are the only ones that I use. Delicious!daisy-light-sour-cream


Sour cream coffee cake 
Ingredients:3/4 cup old-fashioned rolled oats (about 2.5 ounces), dividedCooking spray4.5 ounces all-purpose flour (about 1 cup)1 ounce whole-wheat flour (about 1/4 cup)1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar

1/2 cup packed brown sugar, divided

1/3 cup butter, softened

2  large eggs

1 teaspoon vanilla extract

1  (8-ounce) carton light sour cream (such as Daisy)

2 tablespoons finely chopped walnuts, toasted

1/2 teaspoon ground cinnamon

1 tablespoon chilled butter, cut into small pieces



1. Preheat oven to 350°.

2. Spread oats in a single layer on a baking sheet. Bake at 350° for 6 minutes or until oats are barely fragrant and light brown.

3. Coat a 9-inch springform pan with cooking spray; set aside.

4. Reserve 1/4 cup oats; set aside. Place remaining oats in a food processor; process 4 seconds or until finely ground.

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine processed oats, flours, baking powder,

baking soda, and salt; stir with a whisk.

5. Place granulated sugar, 1/4 cup brown sugar, and 1/3 cup butter in a large bowl. Beat with a mixer at medium speed for

3 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture to

sugar mixture alternately with sour cream, beginning and ending with flour mixture. (Batter will be slightly lumpy because of

oats.) Spoon batter into prepared pan; spread evenly.

6. Combine remaining 1/4 cup oats, remaining 1/4 cup brown sugar, nuts, and cinnamon in a bowl. Cut in 1 tablespoon butter

with a pastry blender or 2 knives until well blended. Sprinkle top of batter evenly with nut mixture. Bake at 350° for 38 minutes

or until a wooden pick inserted in center comes out clean, top is golden, and cake begins to pull away from sides of pan.

Cool cake in pan for 10 minutes; remove from pan cut and serve with dollops of custard ( made from Birds English Custard powder – follow instructions on the box – basically milk and sugar and heat!)


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Easy, fast, delicious and using my favorite slow cooker!


This is easy and tasty and fast! Throw everything into the slow cooker and go about your day – your home smells divine when you return!

Slow Cooker Chicken and OlivesOlives and pimentos




4 boneless skinless chicken breasts
1 (6ounce) can tomato paste
3/4  cup of chicken stock
1(6ounce) jar Spanish olives with pimento (with liquid)
 1 teaspoon paprika
1/2 teaspoon garlic powder
salt & pepper to taste
1 16 ounce bag of noodles cooked drained and buttered well or cook rice in a steamer that you put on at the same time as the slow cooker – and it will all be ready when you come home – HEAVEN!  



  2. Wash chicken breasts, drain, and season on both sides with salt, pepper, paprika and garlic powder.
  3. Place seasoned chicken breasts in crock pot.
  4. Mix tomato paste and stock together and pour evenly over chicken breasts.
  5. Add olives with liquid.
  6. Cover and cook on low for 7-9 hours.
  7. Serve each chicken breast over a small mound of prepared noodles, and dish sauce (with olives) over each serving. YUM!
  8. I like to cook rice in a rice cooker which I can also put on in the morning  and leave- and so when I come back I don’t need to cook up noodles ( which I love but are a nuisance to cook in my opinion and the butter is fattening – so save the calories and cook/steam rice with no fat!)
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Appointing three new Larraine Segil Scholars for 2016- amazing women with great futures!


I am proud to announce that our 2016 scholars have been selected and are now part of the Larraine Segil Scholars group. We hold our quarterly dinner in late September to celebrate. Look out for another picture then of our happy group!

From The Presidential Key Executive MBA Program  at Pepperdine Graziadio School of Management, Pamela Irwin who just graduated this summer, has been selected to join our LSS group.Pamela Irwin

From Southwestern School of Law, Jessica Reid and Venessa Simpson, both JD candidates, have both been selected to join the LSS group.

Jessica Reid

Jessica Reid


Venessa Simpson

If you go to our website at www.larrainesegilscholar.com you will find all of their photos and links to their detailed backgrounds – we have great hopes for their futures!

This year for the first time the Scholars interviewed and selected the candidates. All finalists were prescreened and presented after lots of hard work by Debbie Leathers Associate Dean at Southwestern, and Kay Rosen, VP Development at Pepperdine. Because we could not decide between Jessica and Venessa, as in former years when we had two outstanding finalists, we chose them both! My goal of making the selection process independent of myself, came to fruition this year ensuring the scholar group will be sustainable past my life span.  Very rewarding and exciting for all.

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Green lawns in CA – soon to be a memory?


The drought is taking its toll in Los Angeles. At the moment, using recycled water, we have been able to save about 80% of our trees and some of our grassy areas. I fear that this is going to change. The water district put out a dire warning of fines up to $40,000 a month – which could be disastrous for our Little Farm. Although we are zoned agricultural the Dept of water and power has yet to recognize us as such. This may well be the state of many urban farms. Even though we recycle, compost, conserve water, live off the land and on our eggs, cheese and fish, our water cost has been going up and up. We have changed many of our plants to water sparing – but the farm is populated with 300 fruit trees and old trees that are large and have been here over 100 years. Sadly some of those are dying – a pine and a eucalyptus. Deep watering is no longer an option.

This gorgeous photo of our back lawn may soon be just a memory as we put down gravel and paving – and cactus. Is California turning into Arizona?Green back lawn at Little Farm September 2016


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