Loyally, from Our Kitchen to Yours
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A Look Inside
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Snapshot Check out Alpha Phi’s new program made possible by the generosity of the Foundation and its donors. Limitless Meet some outstanding Alpha Phis pursuing limitless excellence and breaking barriers in the food space. Tune In Looking for a new podcast? Then don’t miss our list of must-hear foodie podcasts. Read Up Check out this collection of cookbooks that are sure to inspire meals around the family dinner table. Alpha Phi Finds Learn how to apply the Alpha Phi aesthetic through easy décor. Guides Us Home Get an inside look at the new Kappa Eta house at the University of Florida, along with a guide to Gainesville.
Being Well Learn how to practice mindfulness and turn this into an everyday habit. Amongst the Ivy Check in on updates from our collegiate members and chapters.
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Alpha Phi, Always Catch up on the latest news from our alumnae members and chapters.
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Silent Chapter Join us in honoring our sisters’ passings.
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Ask Alpha Phi We asked, and you answered. Check out our members’ answers to this poll question. Iconic Look back at a moment in Alpha Phi’s history preserved forever through HistoryIT. Correction: We did not include that Alpha Phi's partnership with HistoryIT is made possible by the generosity of the Alpha Phi Foundation donors in the summer 2023 issue. Also, Suweksha Shrestha's name was misspelled on page 37 in that same issue. Editorial Policy The purpose of the Alpha Phi Quarterly and its content is to provide information and services to the membership of the Alpha Phi Fraternity, in keeping with the Fraternity’s status as a 501 (c) (7) tax-exempt private membership organization. The magazine is devoted to highlighting its members and matters of fraternal and collegiate interest. The views expressed in the articles published in the Quarterly are those of the authors and their contributors, and do not necessarily represent the opinions of Alpha Phi Fraternity, its officers or staff. Questions Please direct any submission questions or inquiries regarding advertising or reprint permissions to the editor at quarterly@alphaphi.org.
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1985 S. Josephine Street, Denver, Colorado 80210
AlphaPhi.org
@alphaphiintl
@AlphaPhi
On the Cover Photo courtesy of Shutterstock.
Loyally, from Our Kitchen to Yours
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In the Kitchen with Alpha Phi Travel back in time as we unbox classic Alpha Phi recipes from vintage chapter cookbooks, and learn how to make them today using modern ingredients and methods. Page 18
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International President Kate Halfon (Eta Delta-CSU East Bay)
I was so excited to hear that this issue was about all things culinary and Alpha Phi. Food is my love language, and I love cooking, baking, reading cookbooks, perusing food blogs and just sharing a meal with friends, family, coworkers etc. As everyone’s lives are so much busier than ever before, the ability to sit down and have a meal together is often difficult or overlooked; yet that time spent together is always so enjoyable and worth it. My family started doing “family dinner” on a weekly basis when my youngest was about 2 years old. As the kids grew older, they knew that no matter what was happening throughout the week they had to be home on Sundays at 4 p.m. Most weeks, there is extended family or friends included, and everyone knows that we are not available for events on Sunday nights because this is our priority. I do the same with my staff. We have our in-person meetings every other week, and we start with sharing a meal together. It is a great way to catch up and get to know each other on a personal level that helps strengthen the working relationship. Our housed chapters have this same opportunity at weekly dinners before chapter meetings. It is a special time for all members to gather together while enjoying good food and great conversation. The comradery and sisterhood that comes out of these meals is priceless. Whether housed or unhoused, gathering for a meal is a great way to stay connected to each other and strengthen our sisterhood. It’s also an easy way to include potential COB members. As alumnae, our days are filled with our work, families and other obligations. Yet, when we gather together as sisters, we always
have a great time and say we should do it more often. These special moments help to reconnect us to what we all hold dear. Our alumnae events are also often food-related, and they bring women of all ages together to enjoy our shared connection. I encourage all of you to take the time to celebrate a meal with your sisters. I guarantee it will be a great experience. Whether you gather with just a few friends or with many at an alumnae event, I guarantee that it will be a great experience. And don’t forget to share your experiences on social media by taking plenty of photos and videos and tagging Alpha Phi. We'd love to see them.
Loyally,
Kate Halfon (Eta Delta-CSU East Bay) International President
Have you gathered with your Alpha Phi sisters recently? Submit photos to marketing@alphaphi.org.
Ex-officio: Renee Zimmerman Zainer, Executive Director Ex-officio: Rebecca Andrew Zanatta, Foundation Chair Foundation Directors Rebecca Andrew Zanatta, Chair Jenny Concepciòn Hansen, Vice Chair
Amy Peebles, Executive Director Ex-officio: Kathleen (Kate) Boyle Halfon, International President Executive Office Executive Director: Renee Smith Zimmerman Zainer
International Executive Board Kathleen (Kate) Boyle Halfon,
Foundation Office Executive Director: Amy Peebles 1985 S. Josephine Street Denver, Colorado 80210 (847) 475-4532
International President Linda (Allie) Winkelman, Vice President Billie Coskey Battiato, Secretary/Treasurer Dawn Kreisel Bauer Karen Bloch Bavender Stacey Thulin Daniel Keri Miller Van Acker Ex-officio: Laura Malley-Schmitt, Council of Delegates Ex-officio: Linda Long Boland, Chief Panhellenic Officer
info@alphaphifoundation.org www.alphaphifoundation.org National Panhellenic Conference
1985 S. Josephine Street Denver, Colorado 80210 (847) 475-0663 fraternity@alphaphi.org www.alphaphi.org
Council of Delegates: Laura Malley-Schmitt Chief Panhellenic Officer: Linda Long Boland Alternate Delegate: Laura Lynn Davidson Ellett
Claire Costin, Treasurer Coree Smith, Secretary Janis Coughlin-Piester
Janelle Del Carlo Susan McNeice Shana Goss Smith Barbara Tingley
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“I learned from a young age that food and healthy food is a privilege, and I believe [it should be] a right for everybody, no matter their income level. There's an imbalance in our society with income level and education around living a healthy life.”
Brooke Baevsky (Alpha-Syracuse)
Learn more about Brooke, aka Chef Bae, and two other Alpha Phis who are breaking glass ceilings in the world of culinary science in this issue’s “Limitless” section.
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Designed to motivate, encourage and invite internal reflection for participants, Leadership Hand in Hand provides Alpha Phi leaders an opportunity to explore their leadership abilities in a space dedicated and tailored specifically to them. Professionally developed and facilitated by The Story Matters founders and professional speakers James Robilotta and Tina Van Steenbergen, Leadership Hand in Hand brings resources and education to Alpha Phis directly through a variety of formats. From podcast episodes to interactive live sessions, participants in this program will learn how to build genuine and intentional relationships, advocate for themselves and develop authentic and passionate leadership within Alpha Phi and beyond. Leadership Hand in Hand Alpha Phi partners with The Story Matters to amplify leadership and sisterhood through a new program offering made possible by the generosity of the Alpha Phi Foundation donors.
What does Leadership Hand in Hand offer?
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Live Virtual Education Experiences – Held four times over the course of the year, these live sessions offer participants the space to learn and engage in meaningful and powerful ways in a digital setting.
Pep Talks
“We work a lot with college students and have found that they do not always believe in themselves,” James Robilotta explained. “We do [what] we do to empower students [so they can] see that they are enough to lead, to love and to be themselves.” James admitted that he and his wife and business partner, Tina, were both student leaders who fell into some important learning moments where they didn't always make the best choices for their organizations. Now, they use their experiences to help shorten the learning curve for current student leaders. “Leadership Hand in Hand will be robust mixture of leadership education, sisterhood discussions and pump-up talks that will leave viewers ready for what's next in their journey,” James said. “We hope they will smile. We hope they will laugh. And we hope they will leave knowing they are capable leaders and worthy members of Alpha Phi.”
Leadership Hand in Hand offers:
Content Capsules
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Pep Talks – These quick and powerful video pep talks to reconnect participants with their purpose, remind them of their capabilities and reenergize their spirits. Content Capsules – We recognize that our members want to learn and talk about leadership, but our leaders’ time is in high demand. These 10-15-minute video sessions condense leadership content into a digestible, accessible format. Podcasts – Tune in for 20- to 30-minute episodes with prominent Alpha Phi members from staff, volunteers and alumnae, hosted by expert producer and interviewer James Robilotta.
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Podcasts
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Live Virtual Education Experiences
According to Tina, this program will cover a wide
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Want to learn more about Leadership Hand in Hand? Visit bit.ly/APhiLHH.
Take Note
swath of useful topics for both collegiate and alumnae members. “Attendees will leave leading authentically with more confidence and empathy and less imposter syndrome,” Tina explained. “They will have more tools at their disposal to communicate more intentionally and listen more effectively. All the while they will learn how to combat apathy and create a deeper more curious sisterhood community.” Both James and Tina are particularly passionate about encouraging women of all ages to assume leadership roles in organizations they’re involved in or want to be involved in. “Because [women’s] voices matter. Period,” Tina implored. “So many of us have been made to feel, in one room or another, that our voices don’t matter or that they don’t belong, and that is just not true. We have unique perspectives to share, powerful stories to tell and voices that are worthy of being heard. We should find and use our voices because these companies and non-profits are bettered by women taking on leadership. Research has proven that to be true time and time again. But even more importantly, we should use our voices because they are just as worthy of being heard as everyone else’s.”
Bring your laptop, tablet or notepad to take notes during the live events and educational offerings.
Discuss these topics with your sisters to share knowledge and gain different perspectives on the material.
Alpha Phis will have a lot to gain from taking advantage of this program.
Reflect on what effective leadership means to you. What does this look like in action? What has it looked like in the past? How can it be improved?
“We hope that Alpha Phi seniors will trust their gut and know it's ok to make mistakes,” Tina said. “Continue to lean on your sisters who may just be other incredible women in your workplace and not actually Alpha Phis. And don't worry as much about your dream job; that's a lot of pressure. Just focus on your next job. Take what you can from it, and learn to advocate fiercely for yourself with every new transition.” Programs like Leadership Hand in Hand would not be possible without the generous support of the Alpha Phi Foundation donors, to whom we are thankful for making this possible.
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Convention 2024 Rancho Mirage, California June 26-30, 2024
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Support the Future of
Show your support today by paying your annual alumnae dues of $39.51 or joining the Lifelong Society for $450. We offer a 12-month installment plan of $38.63 per month to join the Lifelong Society. Scan the QR code below to sign up for the 12-month installment plan, pay your annual alumnae dues or join the Lifelong Society. I would like to Pay my annual alumnae dues for $39.51 (paid through June 30, 2024) Join the Lifelong Society for $450
Please note dues are not a tax-deductible contribution and they are not a donation to the Foundation.
Payment Pay by check and mail this form to:
Alpha Phi International Fraternity Official Lockbox
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Meet a Few Alpha Phi Foundation Scholarship Recipients
Kay Wainwright Nixon Memorial Scholarship
Beverly Lasher Memorial Scholarship “Receiving this scholarship has been a transformative experience for my medical training, enabling me to delve deeper into my passions for women’s health and mentorship. It has provided me with invaluable resources and opportunities to pursue specialized courses, attend conferences and collaborate with renowned experts. With this support, I am empowered to make meaningful contributions, address critical issues and advocate for positive change within the realms of women’s health, gender equality and medical education. I am forever grateful to Alpha Phi for this generosity.” – Olivia Negris (Theta-Michigan)
“This scholarship is a pivotal step toward realizing my professional dreams as it provides support and resources for me to pursue my passions, thrive in my undergraduate experience and create a successful career journey. Through my involvement with Alpha Phi, I have developed invaluable leadership skills that have empowered me to overcome challenges, make a positive impact in my community and emerge as a compassionate and influential leader in my chosen career path. Alpha Phi has shaped me into a woman I am proud of by helping me become a strong and confident individual, while also fostering lifelong friendships that have contributed significantly to my personal growth.” – Lauren Nosky (Gamma Kappa-CSU Long Beach)
Foundation Board of Directors BIPOC Scholarship “I am so grateful that the Alpha Phi Foundation has made an investment in my education. With this scholarship, I will be one step closer to graduating with my MBA from Harvard Business School, enabling me to achieve my professional goals.” – Muna Momah (Iota Kappa-Dartmouth)
Constance Purkiss Kelly Scholarship “I am extremely grateful and honored to be selected as the Constance Purkiss Kelly Scholarship recipient this year, which will be used in support of my medical school education at Yale. I am deeply grateful for the foundational lessons Alpha Phi has provided me and the unwavering support during my educational journey to becoming a physician.” – Madisen Swallow (Delta- Cornell)
Thank you to all our generous Foundation donors for making these gifts possible and funding the future of Alpha Phi! Learn more about Alpha Phi Foundation’s commitment to scholarship and how to support future recipients with a gift at aphifdn.org/Scholarships2023 .
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Foundation Scholarship Recipients 2023-2024
Abbie Whittemore (Gamma Omicron -Drake) Alaina Novotny (Gamma-DePauw) Alexa Howser* (Beta Tau-Indiana) Alexandra Nieminen* (Beta Epsilon-Arizona) Amanjit Rai* (Eta Delta-CSU East Bay) Ameil Katz
Genevieve Michaelis (Upsilon-Washburn) Graci Porter (Iota Omega-Mississippi) Isabella Hochschild (Iota Kappa-Dartmouth) Jacqueline Moran (Beta Upsilon-Oregon State) Jasman Kaur* (Epsilon Rho-UC Davis) Jordyn Austin* (Phi-Oklahoma) Julia Del Bosque (Zeta Upsilon-Washington University) Kailey Feistner (Sigma-Washington) Kara Wantling (Beta Epsilon-Arizona) Karina Marinovich (Beta Nu-Duke) Katelyn Jackson (Kappa Theta-Baylor) Katharine Kundahl (Tau-Oregon) Kathryn Lytle (Delta Xi-Nebraska Kearney) Katrina Engeldrum* (Chi-Montana) Kayla Lloyd (Beta Nu-Duke) Kelsey Cordes (Delta Xi-Nebraska Kearney) Kolby Kinnaman (Delta Alpha-East Carolina) Lauren Hekman*
McKayla Galliart (Upsilon-Washburn) Mclaren Hadley (Sigma-Washington) Megan McFadden (Epsilon Beta-Butler) Molly Sage (Zeta Delta-Iowa State) Olivia Delaune* (Omega-Texas) Olivia Duggins* (Beta Alpha-Illinois) Olivia Lempka (Nu-Nebraska) Olivia Lombardo (Iota Chi-Yale)
61 Chapters
(Iota Tau-Harvard) Amelia Marcum
(Kappa-Stanford) Amelia Yuan* (Theta Eta-Western) Anna Grimm (Theta Zeta-Florida Tech) Annabelle Layt (Beta Pi-USC) Ashley Thompson (Gamma Xi-Wichita State) Avery Munn (Zeta Gamma-Santa Clara) Barbara Komendera* (Xi-Toronto)
Olivia Negris* (Theta-Michigan) Or Yahalom (Beta-Northwestern) Paige White* (Epsilon Gamma-Sacramento State) Rachel Siegman* (Iota Alpha-Pepperdine) Rachel Tat (Iota Zeta-Colorado School of Mines) Rachelle Evans (Theta-Michigan) Riley Schaner* (Eta Theta-San Francisco State) Roosha Mandal* (Iota Sigma-Carnegie Mellon)
81 Recipients
$296,000 Awarded
Brooklyn Richie (Omicron-Missouri) Caitlyn Guntle
(Lambda-UC Berkeley) Caroline Comisford (Gamma Nu-Miami) Cassandra “Muna” Momah*
Samantha Clark* (Sigma-Washington) Sofia Ouslis (Theta Eta-Western) Sofia Posada (Zeta Omicron-Johns Hopkins) Sophia Glinski* (Eta Iota-Pennsylvania) Suweksha Shrestha* (Kappa Iota-Wyoming) Sydney Herring (Beta Beta-Michigan State) Taylor Argabright (Phi-Oklahoma)
(Iota Kappa-Dartmouth) Christine Unkenholz (Delta-Cornell) Danielle Berman (Epsilon Nu-Delaware)
(Beta Delta-UCLA) Lauren Nosky (Gamma Kappa-CSU Long Beach) Lydia Swanson (Epsilon-Minnesota) Mackenzie Van Buren (Delta Beta-Texas A&M Commerce) Madeline Matthys (Gamma Sigma-Wisconsin Stout) Madisen Swallow* (Delta-Cornell)
Delaney Shanley (Gamma Beta-UCSB) Diliana Gresbrink (Eta-Boston) Elena Taylor* (Zeta Omicron-Johns Hopkins) Emily Curtiss* (Omega-Texas) Emily Farley (Delta Beta-Texas A&M Commerce)
Vittoria Mazzone (Iota Rho-Clemson)
Madison Albert* (Omicron-Missouri) Maude St-Pierre (Iota Upsilon-Ottawa)
Emma Pimentel (Iota Omicron-WPI) Eva Grunburg (Gamma Beta-UCSB)
An asterisk (*) denotes graduate scholarship recipient. All other recipients are undergraduates.
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HOLLY STEIN (Zeta Beta-Loyola Marymount) Founder of Mama Meals Most mothers understand the difficulties of pregnancy as well as the postpartum period, also known as the fourth trimester. And more often than not, moms need some help, but have trouble asking for it, particularly with remembering to nourish themselves as their bodies heal from pregnancy and childbirth while feeding everyone else in their home. Holly Stein (Zeta Beta-Loyola Marymount) set out to help women with this problem. Holly founded Mama Meals in November 2021 in her home kitchen after focusing heavily on nourishing her body during the postpartum period following the birth of her second child. “My first pregnancy, I prepared a ton for the birth, but mostly ignored postpartum,” Holly recalled. “I ate what I thought was ‘healthy’ like cold smoothies and salads, and then I splurged on junky stuff from friends and family that left me constipated and feeling blah all the
frozen so they can be stashed in the freezer and pulled out as needed. Many moms love that they come frozen because you never know when a friend or family member will drop by with a meal, which can throw off your schedule if you have a bunch of ‘fresh’ meals delivered that need to be eaten right away.” While this journey to effectively nourish postpartum bodies is somewhat recent, Holly has been passionate about food and understanding how it makes her own body feel for the last 13 years. “It wasn’t until I started taking my chronic health issues into my own hands that I learned about nutrition and how certain foods made me feel,” Holly explained. “I love to eat, and I was on a mission to make healthier options of my favorite foods. My health flourished, and my love for cooking was born.” Growing up, Holly and her husband endured chronic sickness that included headaches, ear infections,
allergies and gastrointestinal issues. Doctor visits became standard, and the answer to these ailments always seemed to be another pill that treated the symptoms and not the root cause. But when the couple met in 2011 and realized they shared similar health experiences, they dove into the why behind their sicknesses. “We started trading junk food and nights out at the bar for organic food and nights in watching food documentaries and drinking kombucha,” Holly said. “Our physical and mental health
time. Then, I stumbled upon the book ‘The First Forty Days’ by Heng Ou and learned new mamas should eat warm, soft, cooked and easy-to-digest foods like soups, stews and broths.”
When Holly became pregnant with her second child, she I was excited to do things differently.
“I cooked and froze 60 meals following principles from Chinese medicine, Ayurveda and ‘Nourishing Traditions’ by Weston A. Price,” Holly explained. “And what a difference! Every meal left me feeling nourished, safe and like I was being wrapped in a warm hug. This postpartum [period] felt so much easier, even with a toddler running around. And [there was] zero constipation! Plus, all my husband had to do was heat up the food for me. I cooked for a few friends who gave me similar feedback, and it became obvious this was something the birth world truly needed.” Now operating out of their commercial kitchen in Costa Mesa, California, Holly and her husband, Eric, cater to mamas across the country with free shipping available to customers throughout Arizona, California, Nevada and Utah and 2-day express shipping to all other U.S. residents, including Alaska and Hawaii. The meals arrive frozen and can be placed in a freezer to enjoy later or thawed in the refrigerator for 16-24 hours and reheated on a low or low-medium heat on the stove to maintain the meal’s nutritional integrity that can sometimes be lost if microwaved. “We focus specifically on the needs of a postpartum mother,” Holly said. “Our servings are very large to accommodate the hunger that many new moms face, especially if breastfeeding. We also deliver our meals
underwent radical changes, and we felt called to help others take control of their health. Eric published books on nutrition and cooking while I started blogging about organic food and non-toxic living. I started making our own soaps, toothpaste and cleaning products, and we slowly adopted a less-wasteful lifestyle.” As their family grew, this lifestyle later evolved to include the consumption of organ meat, frequent beach visits, gentle parenting, ice baths with friends, homeschooling, lots of exercise and helping others on similar wellness journeys. And at its core was Mama Meals. Most mothers would agree that a meal-delivery service like this would be invaluable in taking the burden off of new parents to prepare nutritious, regenerative, healing meals for the postpartum mama. “There is so much overwhelm in the early days and preparing for a birth and postpartum general,” Holly explained. “To have something checked off your list that will also benefit your healing and recovery, is massive.”
Learn more at Mama-Meals.com.
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bachelor’s degree in business, retail management, and advertising and product development, as well as a minor in food studies. This propelled her into a career that included successful terms in product development at Macy’s in housewares and at Freshly, a leading prepared meal delivery subscription service, all while attending culinary school and attending to clients as a private chef. “Now, my schtick as a professional private chef is catering to clients who have dietary specifications and restrictions,” Brooke explained. “It’s estimated that close to 50 million Americans have these needs whether that means they’re gluten-free, dairy-free, refined sugar-free, AIP-friendly, etc. And, surprisingly, even now, and even in a place like LA, there are not that many culinary professionals who are trained to cater to these needs or cook for these clients. I recognized this as a niche culinary market and private shopping world I could tap into while breaking the stigma of healthy food being bland or boring or tasteless. That it can be delicious, indulgent and social media-worthy. And that everyone can enjoy it, regardless of their dietary needs.” Brooke has nurtured her private chef business to bloom into what it is today, which includes an entire team of professionals from bartenders and servers to florists and an office lead to take the Chef Bae brand to the next level, giving Brooke more time to do what she does best – shop, cook and go viral while catering to celebrity clients like Paris Hilton, Dan Reynolds and Olivia Culpo. You’ve probably seen her viral behind-the-scenes looks into celebrities’ refrigerators, the $1,000+ daily Erewhon hauls and the delectable dishes she has whipped up for some of the world’s most prolific stars including royals, athletes, movie stars and more on her Instagram and TikTok channels, @chefbae, where she allows everyday people to see how the other half lives. She is also the host of her own cooking show, "Overheard Eats," and has recently collaborated on a Chef Bae x Monty's Plant-Based Carrot Cake in a Jar made with Monty's Maple Cashew Cream Cheese Frosting. The dessert is single-serve, gluten-free, refined-sugar free and vegan. It will be available for nationwide shipping on livemontys.com. But what’s interesting is the way she marries these two primary passions – her career as a celebrity private chef and a dedicated nonprofit leader bridging the gap between food insecurity and education. “A lot of people don’t realize that with some planning you can often get a filling, delicious, healthy meal for a family of four or more for less money than it would cost to go through a drive-thru,” Brooke said. “And you don’t need all of the expensive ingredients that you see in a lot of my videos to do it. ”
BROOKE BAEVSKY (Alpha-Syracuse) Private Chef
Brooke Baevsky (Alpha-Syracuse), aka “Chef Bae,” is a private chef based out of Los Angeles who you might recognize from channels like Food Network and America’s Test Kitchen, as well as Instagram and TikTok where she has amassed over 650,000 followers and gone viral for breaking the allergy-friendly food stigmas with her delicious, health-forward recipes. Brooke captivates millions with her award-winning recipes that are packed with innovative ingredient swaps and unique flavor combinations like Salted Caramel Collagen Fudge bars, Shakshuka-Stuffed Sweet Potatoes, Mindy Kaling’s Fave French Toast (yes, that Mindy Kaling from “The Office” and “The Mindy Project”), Raw Vegan Tahini Cheesecake and so much more. She has partnered with some of the largest food companies in the world including Starbucks, Nestlé, Panera Bread and LA-favorite Erewhon to develop tastier, more nutrient-dense products for customers all over the world. And she’s just getting started. Brooke’s culinary passions are rooted in her desire to give back to her community. Having grown up outside of Springfield, Massachusetts, in Longmeadow, she witnessed first-hand what it was like to live near a city with a high rate of food insecurity. Children and families lived almost exclusively on school-subsidized lunches, food stamps and fast food. “This was always so devastating to me,” Brooke recalled. “I learned from a young age that food and healthy food is a privilege, and I believe [it should be] a right for everybody, no matter their income level. There’s an imbalance in our society with income level and education around living a healthy life.” Determined to make access to affordable, healthy food and education around it a right and not a privilege, Brooke raised money to support healthy cooking classes on a local level. She founded and continues to lead a non-profit cooking program for inner-city children and families in both Los Angles and New York City. These classes teach the importance of creating and maintaining a healthy, balanced diet on a limited budget while giving participants the skills to do so for themselves and, hopefully, for generations to come. “Living in LA, we have access to some of the best produce in the country, if not the world,” Brooke continued. “And I hope to continue this education- focused mission with a similar program with a local zero-waste farm and working with families in need.” In addition to her community-focused service work, Brooke has built a culinary business centered around catering to those with food allergies and sensitivities in Los Angeles. This passion for pursuing a career as a private chef can be traced back to her days at Syracuse University where she was an active member of the Alpha chapter and where she earned her
Stay connected with Brooke at ItsChefBae.com.
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These addictive treats were made as a part of the Chef Bae and Erewhon Market collaboration launched at the Beverly Hills, California, storefront where Brooke frequently shops for her clients as a private chef.
INGREDIENTS 1/3 cup vegan butter, softened 3/4 cup coconut sugar 1 large egg 1 tsp almond milk 1 tsp vanilla extract 1/2 tsp fine sea salt 1/2 tsp baking soda
2 cups blanched almond flour 3/4 cup dark chocolate chips Flaky sea salt
INSTRUCTIONS
Combine butter and sugar until light in color. Add the egg (mix), and then the remaining ingredients. Fold in the chocolate chips. Bake 3 tablespoons of dough per cookie at 350°F for 9 minutes. Top with flaky sea salt immediately out of the oven, serve and enjoy.
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internship at Interview magazine in New York City, which was founded by Andy Warhol, while also working at the International Center for Photography (ICP). After graduating and before launching her own photography business, she worked in New York City at Conde Nast as a photography researcher for Vogue and at Miramax in the still photography department. She then moved on to Time, Inc. where she was the photo editor at Money magazine and Parenting magazine and then promoted to director of photography at Health magazine in San Francisco where she ultimately settled down. The first half of her career was spent either assigning projects to other photographers, completing research and supporting how photographic narratives were told in magazines. The turning point in her career, however, was when she hired a photographer while at Health magazine who missed the mark on an assignment, resulting in her having to take the photos herself. “We were in a bind,” Caren explained. “We received the film on a Friday afternoon, and the deadline was the following Monday. So, I decided to shoot it myself over the weekend. That was when I realized that I could be the photographer and not just the person assigning other photographers.” Despite admitting she never took a photo of food during her time at the University of Arizona, nowadays Caren balances her professional hours between photoshoots for magazine editorials, cookbooks, international publications, advertising campaigns, packaging and branded content while also working for Apple under its worldwide marketing communications and business affairs umbrella, which leans on her experience as a photo editor. In addition to her commercial food photography, Caren has also embarked on a more atypical way of showcasing food her photography. “Terra Cibus is a fine art project I actually started shooting in 2009 at the University of Arizona where I photographed food up close with a scanning electron microscope,” Caren explained. “It’s a combination of where my interest in science and technology intersects with food. It has been extremely rewarding and started out more of a personal project for me more than anything commercial. But [over time it] has led to solo shows in the U.S. and internationally, as well as a full-page article in the Wall Street Journal. And that was humbling because the Wall Street Journal rarely publishes inside pages in color. Sometimes the cover of the newspaper is in color and the cover of their sections, but rarely are inside pages in color. They devoted around three-quarters of a whole page in color to my fine art photography. I was honored.” Caren initiated this project at the University of Arizona because it gave her access to a scanning electron microscope, and since then she has gone on to shoot more of these molecular food photos at Harvard
CAREN ALPERT (Beta Epsilon-Arizona) Fine Art and Food Photographer
Caren Alpert (Beta Epsilon-Arizona) has an interesting perspective on food in her professional world. She’s not the one who develops the recipes and prepares the food or even gets to taste the food most of the time. Instead, her skills are needed behind the lens of a camera. She is an internantionally published fine art and food photographer. Caren earned a fine arts degree in photography with a minor in graphic design from the University of Arizona, but recognized early on that she would need to carve out opportunities for herself to expand her horizons beyond Tucson and achieve her dreams. During her senior year at the University of Arizona, Caren completed an
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University. Stanford University also recently purchased several prints to display on campus, along with several private art collectors. She does all of this while working around the clock at her most demanding and rewarding job yet – being a mother to her two young daughters, ages 9 and 6 at the time of writing. While her daughters are more interested in becoming astronauts or the next president of the United States, Caren is proud of having raised them in a creative, photography-focused home environment.
didn’t take pictures just for the heck of it because it was a 35-millimeter roll of film that cost money to develop and print. But my girls don’t have that obsitcle now, and they’re always taking pictures. And though it’s so normalized for them, I do try to always talk to them about composition and lighting when I see them take my cameras. Of course, I let them have fun and run with it. Naturally, I don’t want to art direct everything they’re doing, but when they’re really trying to set up a good picture, I’m over their shoulder talking to them about the framing and the four corners of
the image guiding them through it.”
Caren’s daughters have been around camera equipment quite literally since they were born. For a lot of us, that would be limited to our iPhones, but for them that includes light kits, diffusers, umbrellas, tripods, diffusion flags and everything that comes with a fully stocked photo studio. For them, none of this is out of the ordinary or alien. They’re simply tools their mom uses to do her job and to do it well. “The camera is not a barrier for them like it was for me when I was growing up,” Caren said. “Back then, you
This, in turn, has built a level of confidence in her girls that Caren is also extremely proud of and hopes sticks with them as they grow up. And who knows? Maybe one day when they’re done being astronauts and presidents they’ll come back to what they know – art. Learn more at CarenAlpert.com. You can also see her fine art featured in National Geographic's coffee table book, "Invisible Wonders: Photographs of the Hidden World."
Help us amplify ALL voices within Alpha Phi. Send your stories to quarterly@alphaphi.org.
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Join us as we cook our way through some classic Alpha Phi recipes featured in vintage chapter cookbooks. We’ve included the original recipes themselves and rejuvenated them to meet modern times. Enjoy! Loyally, from Our Kitchen to Yours
BY Anna Claire Howard
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Cultures are often best experienced through the shared love of food. Whenever you travel somewhere new, while taking in the sights, this is how you feel connected to where you are and the people who live there. The cuisine makes you feel like you belong, like you’re home. Collegiate and alumnae Greek culture is similar, and while of course many relate their member experiences back to recruitments, Bid Days, formals, fundraisers and graduations of years passed, you might be surprised by how many people remember the meals they enjoyed with their sisters in their chapter houses and at chapter events. We recently asked our Facebook followers what their favorite meal was to eat or prepare with their sisters, and we heard back from over 100 members who provided a wide range of answers from cranberry chicken with mashed potatoes and butter rolls to grilled cheese sandwiches, homemade cinnamon rolls, chocolate chip cookies, strawberry pretzel salad, banana pudding and more. You name it, Alpha Phis made it and ate it.
the Fraternity has received and collected vintage cookbooks from the early and mid-twentieth
century to digitally preserve with our partners at HistoryIT. But we couldn’t keep these recipes all to
ourselves. We chose a few to share with you in time
for the holidays, and we hope you enjoy them and make them yourself in your own kitchen while thinking back on your cherished memories with Alpha Phi. We’ve also included expert tips from our culinary vendor partners Upper Crust Food Service, College Fresh, College Cuisine and Campus Cooks who regularly prepare delicious meals for our collegiate members who opt to live in our chapter houses. So, from our kitchen to yours, we hope you enjoy these vintage and updated Alpha Phi recipes. Now, get to cooking!
In a continued effort to preserve Alpha Phi’s history,
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Pizzas pepperoni Easy Garlic Vinaigrette
By Lindsey Garrett and Campus Cooks
TOTAL TIME 5 minutes
SERVINGS 1
PREP TIME 5 minutes
INGREDIENTS 1 teaspoon white granulated sugar ½ teaspoon salt 2 teaspoons red wine vinegar 1 tablespoon Dijon mustard 3 tablespoons extra-virgin olive oil 3 cloves garlic, pressed
INSTRUCTIONS
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In a small bowl, mix sugar, salt, red wine vinegar, Dijon mustard and olive oil until thoroughly mixed and sugar and salt have dissolved.
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Stir in garlic.
Set aside until time to serve. Stir to combine before serving. Double, triple, quadruple, etc. recipe as needed.
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Garlic Vinaigrette Tips By Lindsey Garrett Digital Marketing Specialist at Campus Cooks
1. This is a dressing for garlic lovers . You can use fresh garlic as directed or substitute ½ teaspoon of garlic powder. Use more or less to taste. 2. If you can make this recipe, then you can make any vinaigrette recipe! This is a building block recipe that you can play with as you get more confident with it.
6. Sesame seeds or poppy seeds would add great texture to a vinaigrette like this, or consider serving your salad with nuts like sliced almonds, chopped pecans or roasted pistachios. 7. And if you like bacon , that would be a great addition to this vinaigrette, too. You could even use some of the bacon grease as a substitute for the olive oil, if you wanted, but no more than 1 tablespoon. 8. If using dark, hearty greens like kale, massage them a bit first in the vinaigrette before serving. This will make them more tender without turning them soft. 9. This vinaigrette also makes a stellar marinade for proteins like chicken, shrimp, fish or vegetables before grilling, roasting or sautéing. 10. Don’t forget the croutons! They soak up this vinaigrette without turning soggy and offer a great crunch to your salad.
3. We used red wine vinegar, but you could
substitute apple cider vinegar like the original Alpha Phi recipe uses or any other vinegar you prefer. 4. Dijon mustard is preferred for this garlic vinaigrette recipe, but whole grain mustard would also work well. Avoid sweet mustards like honey mustard as we are already using sugar. 5. Are you avoiding processed sugar? Then swap it for natural sugar like honey, agave or maple syrup.
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Homemade Yeast Rolls
Dinner Roll Tips By Chef Danielle Eldredge Arizona General Manager and Chef for College Cuisine
Choose the right type of yeast. We opted for the old-school charm of fresh cake yeast, known for its rich flavor and aroma. However, it’s like finding a unicorn these days – not the most shelf-stable choice. But fear not because active dry and instant yeasts are easy swaps. Active dry yeast, with its prelude of warm milk and sugar, offers a taste reminiscent of fresh cake yeast, guaranteed to rise splendidly. Instant yeast, the easiest to handle, may yield a milder yeast flavor, but wins in terms of convenience. Scald the milk . When heated, milk takes on the role of a gluten protector, ensuring bread rises with grace and fluffiness. Your power is in the flour. Good, old- fashioned all-purpose flour creates yeast rolls that are light, fluffy and perfect for sopping up sauces, gravies or room- temperature salted butter.
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Recipe written by Chef Danielle Eldredge and College Cuisine
TOTAL TIME 45 minutes
SERVINGS 12-16 rolls
PREP TIME 30 minutes
COOK TIME 15 minutes
INGREDIENTS 3 large eggs (lightly beaten) ½ cup sugar 1 cup whole milk (scalded and left to sit until it’s just warm) ½ cup butter 1 teaspoon salt 2 cake yeast dissolved into sugar (can substitute 2 tablespoons of active dry yeast) 4 ½ cups all-purpose flour
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INSTRUCTIONS
Add sugar to the warm milk and then slowly mix the active dry yeast in. Let the milk, sugar, and yeast mixture stand for 10 minutes. It should start foaming and rising by 2-3 inches. In a bowl, mix the flour and salt together until evenly incorporated. In a separate bowl, lightly beat the three eggs. Slowly add the milk, yeast and sugar mixture to the eggs, and whisk to combine. Add the flour and salt, one cup at a time, to the milk mixture. Use your hands to knead the mixture delicately until well combined. Cover the bowl containing the dough with a warm, wet cloth, and let it double in size. Shape the dough into your desired roll size (about a golf ball), brush with melted butter and bake at 375 degrees for 15 minutes. The rolls should emerge golden brown and wonderfully fluffy.
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4. Top the rolls with with fresh or dried herbs like rosemary or thyme and flakey sea salt , if desired.
Bake in a greased, prepared baking dish. You can do so by using a paper towel or kitchen brush, and brushing unsalted softened butter along the bottom of it and in upward strokes along the sides of a pan so that the bread rises as it bakes.
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6. Yes, this recipe calls for an entire cup of sugar . Do not alter that. The yeast is a living organism and needs to feed on the sugar to make the rolls rise correctly. 7. Feel free to double or even triple this recipe if you’re feeding a crowd.
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You can also par-bake these rolls in a freezer-safe dish like an aluminum pan, cover them with foil or plastic wrap and freeze them to completely bake later. Store any leftover rolls in an airtight container at room temperature.
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Serve and enjoy!
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10. Make sliders the next day with these for some of the best sandwiches you’ve ever had!
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Recipe written by Lindsey Garrett Digital Marketing Specialist at Campus Cooks Beef Stroganoff
Beef Stroganoff Tips By Chef Pat Pattison College Fresh Corporate Chef
1. I feel that it is very important to have the right cut of beef for your perfect stroganoff! My personal favorite is a boneless ribeye because it has a high fat content keeping it tender and full of flavor. If you use a low grade cut of beef, you’ll be biting into a rough, fibrous and dry dish. Sirloin steak tips will also work.
Adapted from the America’s Test Kitchen Recipe for "Skillet Beef Stroganoff" and Chef Pat Pattison from College Cuisine
INGREDIENTS 1 ½ pounds boneless ribeye, pounded and cut into ½-inch strips A pinch of table salt and ground black pepper 4 tablespoons canola oil (can substitute vegetable oil) 1 portabella mushrooms wiped clean and sliced to preference (can substitute 10 oz. white mushrooms) 1 medium white onion, minced 1 garlic clove, crushed 2 teaspoons cornstarch (can substitute 2 tablespoons unbleached all-purpose flour) 1 ½ cups low-sodium chicken broth 1 ½ cups beef broth 1 cup sour cream 1 tablespoon Dijon mustard 2 teaspoons lemon juice (optional) 6 ounces flat wide noodles like pappardelle or egg noodles
Mushrooms are technically optional, but in my opinion necessary for a true stroganoff. I like to slice them thick, but you can chop or even dice them finely if preferred. They offer a ton of earthy flavor that is essential to this dish. Baby portabellas, cremini or any other white mushrooms work well here. Place your beef in the freezer for 15 minutes before slicing it to ensure even, easy slices.
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4. You want your oil piping hot for this dish, and do not use a nonstick pan . You’ll achieve a better sear with a regular skillet, and the beef will not become overcrowded with moisture, causing it to steam and not sear properly. Cast iron is always a good choice.
INSTRUCTIONS
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Place beef in the freezer for 15 minutes to become firm enough to slice thin easily. Allow to thaw for a couple minutes, then season with salt and pepper and slice. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat until shiny and just smoking. (About one minute.) Cook half of the beef until seared nicely, about 3-4 minutes per side. Transfer to a dish and repeat with 1 more tablespoon of oil and the remaining beef. Do not overcrowd the pan in this searing process. Heat the remaining oil in the now empty, but seasoned, skillet until shimmering. Cook the mushrooms, onion, garlic and ½ teaspoon of salt until the liquid from the mushrooms has evaporated; roughly 8 minutes. Watch them so they don’t stick and burn. Stir in the cornstarch or flour, and cook for 30 seconds. Gradually stir in the broths, scraping the bottom of the skillet to loosen the bits. Return the beef and juices to the skillet, bring to a simmer, cover and cook over low heat for 30-35 minutes. Stir in the pasta, cover and cook, stirring occasionally until the noodles are tender, about 10-12 minutes. Remove the skillet from the heat, and stir in the sour cream and lemon juice. Season with salt and pepper, serve and enjoy.
Searing the beef locks in flavor in the meat and leaves a ton of great flavor bits in your pan, which is essential for a dish like beef stroganoff. Don’t skimp on the sour cream! Opt for the full-fat, full-flavored sour cream over the light stuff.
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7. After adding the liquid ingredients, make sure to really scrape the bottom of your skillet to get all of those flavorful bits up and incorporated into the sauce.
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8. Most people use wide egg noodles in
stroganoff, but I like to use pappardelle . Any wide, flat, long pasta is fine.
9. If you like heat , add some crushed red pepper flakes or cayenne pepper with the other dry ingredients. 10. While satisfying, this is a rich dish , so serve with something light like a steamed green vegetable or side salad and a bread like a dinner roll to sop up any leftover sauce in your bowl.
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TOTAL TIME 1 hour
SERVINGS 4
PREP TIME 10 minutes
COOK TIME 50 minutes
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Chocolate Layer Cake Tips By Shana Smith Vice President of Strategic Partnerships Upper Crust Food Service
1. Follow the recipe , especially the first time you make it. This goes for equipment instructions, too. Make sure you are using the appropriate-sized pan to prevent dense cakes, sunken cakes, overflowing cakes and flimsy cakes. Recipes are typically tested to perfection, so go with what is recommended. 2. When you see “ room temperature ” listed next to an ingredient, it means room temperature. Its not there for fun or as a recommendation; it’s required, particularly for desserts like chocolate cake. Room temperature ingredients bond together easier and quicker since they are warmer, thus reducing the risk of over-mixing, which yields a dense, chewy cake. 3. Measuring properly is a critical part of the baking process. The difference between a recipe success and failure could lie within one mismeasured tablespoon of sugar. 4. Don’t overmix, and don’t undermix. You have to find the sweet spot. Overmixing results in a dense, tough cake. Undermixing results in the ingredients not being well-incorporated, and no one wants to bite into a scrambled egg. 5. Use natural cocoa powder in this chocolate cake recipe – not Dutch-processed cocoa powder, which
contains leavening agents to make a baked good rise. This recipe already has leavening agents. 6. This cake recipe calls for coffee , but it will not make the cake taste like coffee. Similar to how salt extenuates sugar, the coffee brings out the rich flavor of the chocolate. 7. Use parchment paper rounds to prepare your pans appropriately. This guarantees the ultimate non-stick environment for your cakes. Spray the bottom of these rounds so they stick to the pans and so batter doesn’t seep underneath them. 8. Don’t open the oven and peek at your cake! Opening causes cool air to enter your oven, and that can have a drastic temperature change causing the rising cake to sink. 9. Do the bounce-back test to see if your cake is cooked through. Gently press down on the center of the cake. If it bounces back completely, then it is done. If you finger leaves an indentation, then it needs more time in the oven. 10. Allow the cake to cool completely in the pan before running a knife around the edges and gently
flipping it out of the pan. Place it on a wire rack away from the hot oven to cool completely.
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