A mighty successful fundraising event! Hosted by Sierra Club–John Muir Chapter, the “Locally Grown, Nationally Known” fundraiser was held virtually, for the first time, on the evening of July 28th.
The fundraiser began with a healthy lead towards the $10,000 goal, thanks to many sponsors from across the state. Additional donors chipped in during the event, bringing the total raised to an incredible $10,380! With much gratitude the chapter extends its appreciation to all who contributed funds that will support ongoing efforts in grassroots advocacy work to create a healthier environment for all people.
The chapter would also like to thank event participants and behind-the-scenes volunteers for their successful performances. Lacinda Athens, Awards Chair for the Chapter, guided the evening in her role as emcee. Liz Wessel, Fundraising Chair, and Don Ferber, Chapter Chair, co-hosted the event.
The event delivered a perfect mix of fun and purpose providing everyone with opportunity for socialization while relaxing at home. There was trivia on the topics of Wisconsin lakes, state parks, air quality, and carbon sequestration. Then came delicious and locally sourced cocktail and mocktail mixing demonstrated by longtime Sierra Club member Claire Gervais who made signature cocktails designed by Sierra Club leader Marty Dillenburg.
The featured event included a cooking demonstration by Chef Paul Tseng of Willy Street Coop. Chef Paul showed off three of his favorite Wisconsin-flavored recipes: pan-fried trout with wild rice salad, sauted oyster mushrooms with pea shoots and garlic, and deconstructed berry salad with reduced balsamic.
Throughout the demonstrations came updates from Elizabeth Ward, Chapter Director, about the chapter’s current campaigns to shut down the Enbridge line 5 pipeline and protect the National Chequamegon-Nicolet Forest from logging, and to call for bold and equitable action by the Governor’s Task Force on Climate Change. There was also a preview of the Beyond Coal Campaign’s Coal Costs Us: Week of Climate Action during the week of August 3-7.
The evening concluded with a question and answer session with Chef Paul on cooking tips and procurement of local food resources. Chef Paul especially enjoys harvesting wild mushrooms but is careful to study and discern the edible mushrooms in Wisconsin for best nutritional value and taste.
Finally, an informal chat continued about wild food foraging, heirloom seed sharing, trout buying, and squash gnocchi making!
If you missed the event and wish to donate, please go to https://www.teamsierra.org/wisconsin/LGNK.