Philanthropic Profile of the Month: Philippe Cousteau

151-COUSTEAU_6868_crop-2People assume that fame and fortune came easily to me because my grandfather was Jacques Cousteau, but nothing could be further from the truth. My father died before I was born and my sister and I inherited very little except our mother’s indomitable spirit. My grandfather left his entire estate to his second wife, who had little affection or loyalty to the descendants of his first marriage. She even sued to prevent us from using our own name! Though we retained the right; the experience of fighting for my own name was not pleasant, but it was ultimately empowering. I learned to be resilient, tenacious and creative. Perhaps this early struggle explains why my life mission is to help all people find their power to change the world.

Even though I never knew my father, I had his films. My mother made sure I understood and inherited his passion for the earth and the sea and his spirit of adventure. She also made sure I had a good education.  Following the legal challenges we faced, my sister Alexandra and I decided to carry on our father’s legacy by starting a non-profit to support young environmental leaders, EarthEcho International.

EarthEcho International’s mission is to empower youth to take action to restore and protect our water planet. We are developing a new generation of environmental leaders through education and service learning. Our programs link young people and educators with prominent organizations working on water and ocean health.

I love my work at EarthEcho, but I don’t like constantly fundraising. In this depressed economy, philanthropic dollars are hard to find. Foundation grants and small donations are not providing enough money to solve our greatest challenges. A few years ago I realized that we need to find new and innovative models to finance our work. A friend of mine suggested trying to use the financial markets to fund non-profit work. We came up with the idea of a socially responsible investment fund that donated part of its management fees to a foundation.

After more than a year of researching different types of funds, I knew I wanted an affordable, accessible and low-risk vehicle. Exchange Traded Funds (ETFs) are affordable and liquid so, I decided to create an actively managed, diversified ETF. I had the good fortune to meet Noah Hamman at AdvisorShares, who was looking to add a sustainable fund to their stable of ETF’s. Together we created the Global Echo ETF (NYSE: GIVE)

GIVE is designed for any investor who wants to support global sustainability and also wants steady returns. GIVE contributes 1/3 of its management fee to fund the GlobalECHO Foundation, which provides resources for work in three key areas: support for the lives of women and children, the expansion of micro-enterprise, and education for environmental sustainability on a global basis.

At the Clinton Global Initiative in September 2012 GlobalECHO announced its first commitment to provide funding for the Panzi Hospital in the Democratic Republic of Congo.  The Panzi Hospital, founded by Dr. Mukwege in 1999, is world-renowned for its work on reproductive health support to survivors of sexual violence. The GlobalECHO Foundation will contribute funds to provide solar panels for the entire hospital, bringing a reliable source of renewable energy to the hospital.

Ever since I accompanied my grandfather on an expedition as a child, I have dreamed of being an adventurer and a social entrepreneur. Now, my whole life feels like an adventure. I’ve helped launch EarthEcho International to support young environmental leaders and now the GIVE ETF and GlobalEcho Foundation. I’m also a special correspondent for CNN International where I travel as the host of their Going Green series, and I am working with the University of Virginia to develop an interactive game that simulates the impact of individuals and communities on water resources. I wake up in the morning and think, “Wow! I am changing the world!”  But the greatest reward for me is seeing the happiness on my mother’s face. I owe everything to her courage, tenacity and faith. She taught me how to stand up for myself and be bold, and that has been my most precious inheritance.


Find the original article with commentary HERE.

Road Safety Message

L3 member, Spencer Douglass, found this great video.

French green lentil salad

We love being able to share these healthy recipes with you.  If you try any of the recipes we provide, we would love to hear what you thought about it.

Try out this delicious sounding recipe from Mayo Clinic.

Ingredients

  • 2 tablespoons olive oil, divided
  • 1/2 yellow onion, finely chopped
  • 4-inch-piece celery stalk, finely chopped
  • 4-inch-piece carrot, peeled and finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon mustard seed
  • 1 teaspoon fennel seed
  • 2 cups vegetable stock, chicken stock or broth
  • 1/2 cup water
  • 1 cup French green lentils, picked over, rinsed, then drained
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 tablespoon sherry vinegar or red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh flat-leaf (Italian) parsley, cut into strips
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the onion, celery and carrot and saute until the vegetables are softened, about 5 minutes. Add the garlic, mustard seed and fennel seed and saute until the spices are fragrant, about 1 minute.

Add the stock, water, lentils, thyme and bay leaf. Raise the heat to medium high and bring to a boil. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, 25 to 30 minutes. Drain the lentils, reserving the cooking liquid. Transfer the lentils to a large bowl and discard the bay leaf.

In a small bowl, combine the vinegar, mustard and 1/4 cup of the reserved cooking liquid. (Discard any remaining liquid or reserve for another use.) Whisk in the remaining olive oil.

Add the vinaigrette, parsley, salt and pepper to the lentils and toss gently to mix and coat evenly. Serve warm.

Are chicken eggs good or bad for my cholesterol?

5089104827_400e613ee9_mPhoto by:Jonas Tana

Chicken eggs are high in cholesterol, and a diet high in cholesterol can contribute to high blood cholesterol levels. However, how much the cholesterol in your diet can increase your blood cholesterol varies from person to person. Although eating too many eggs can increase your cholesterol, eating four egg yolks or fewer on a weekly basis hasn’t been found to increase your risk of heart disease.

When deciding whether to include eggs in your diet, consider the recommended daily limits on cholesterol in your food:

If you are healthy, it’s recommended that you limit your dietary cholesterol to less than 300 milligrams (mg) a day.

If you have cardiovascular disease, diabetes or a high low-density lipoprotein (LDL, or “bad”) blood cholesterol level, you should limit your dietary cholesterol to less than 200 mg a day.

One large egg has about 186 mg of cholesterol — all of which is found in the yolk. Therefore, if you eat an egg on a given day, it’s important to limit other sources of cholesterol for the rest of that day. Consider substituting servings of vegetables for servings of meat, or avoid high-fat dairy products for that day.

If you like eggs but don’t want the extra cholesterol, use only the egg whites. Egg whites contain no cholesterol. You may also use cholesterol-free egg substitutes, which are made with egg whites.


Find the original article HERE.

Asian vegetable salad

Check out another great vegetarian recipe brought to you by Mayo Clinic.

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Ingredients

  • 1 1/2 cup carrot
  • 1/2 cup red bell pepper
  • 1 1/2 cup bok choy
  • 1/2 cup yellow onion
  • 1 cup red cabbage
  • 1 1/2 cup spinach
  • 1 tablespoon garlic
  • 1 tablespoon cilantro
  • 1 1/2 tablespoons cashews
  • 1 1/2 cups snow peas
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons low-sodium soy sauce

Directions

Rinse all vegetables under cold running water. Let drain.

Julienne (cut into very thin strips like match sticks) carrot, bell pepper, bok choy and yellow onion.

Chiffonade (cut across grain into very narrow thin strips) cabbage and spinach.

Mince (cut into tiny pieces) garlic. Then chop (cut into slightly larger pieces) cilantro and cashews.

Place vegetables, cilantro, cashews and snow peas in a large bowl. Drizzle with sesame oil and soy sauce. Toss well to combine. Serve.

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