BACK TO BASICS: ORGANIC FARMER AND SOCIAL JUSTICE ADVOCATE RICHARD RISELING (MPA '83)
It sometimes gets lost in our high-tech age, but farmers remain the backbone of our society. What would the bakers, the cheese shop owners, the restaurateurs, the fast food franchise owners, and each and every household do without them?
Alumnus Richard Riseling (MPA ’83) understands the crucial role farmers play—in more than one way. In bucolic Callicoon Center in New York State’s Catskill Mountains, Riseling and his partner of 38 years, Sonja Hedlund, run Apple Pond Farming Center, a horse-powered, organic farm. More than a traditional farm, the center offers many educational and recreational opportunities, including family farm vacations, seminars and workshops on renewable energy systems, even sleigh rides in winter. Sure, he stands by his edamame, cabbages, Brussels sprouts, broccoli, leeks, garlic, and organic goat cheeses, but Apple Pond Farm isn’t a major vendor. “We’re proud of our leeks,” says Riseling, “but the most important thing we produce on this farm is a more educated citizen.”
Riseling didn’t grow up on a farm—he’s originally from Chicago. And although he’s been a farmer since 1970, he’s only farmed full time since 1995, when he retired from teaching and advising students at the SUNY Center for Labor Studies and at the Educational Opportunities Center. Before that, he worked in the international affairs offices of such organizations as the American Baptist Convention and the U.S. National Council of Churches, where his two degrees from Yale (one from the seminary) and degree from the Fletcher School of Law and Diplomacy at Tufts came in handy.
The passion that runs through Riseling’s life is social justice advocacy. His farm is a bully pulpit. Sustainable farming reflects his philosophy and politics. He also hosts a weekly radio program on WJFF Radio Catskill, Designs for the Future, which explores “the intersection of ecology, economy, and equity” through discussions of local, national, and international issues.
But Riseling’s concern for the future does not prevent his enjoyment of the present. He speaks of the “privilege, glory, and honor” of farming. “There is no greater buzz than getting up in the morning, waking to the chorus of animal affection.” Apple Pond Farming Center is home to 130 animals, including four dogs and four cats. “When you really know your flock—and every individual is different—it’s never boring.”
—Diane Harrigan
FROM BAGELS TO TEXAS BBQ: FOOD CRITIC
TED POWERS ('59, MBA '64)
How did a boy from the Bronx go from the business end of the oil industry to the business end of a forkful of serious Texas BBQ as respected local food critic? For Irwin “Ted” Powers (’59, MBA ’64), it all began after high school graduation. The industrious 16-year-old landed a job in the mailroom at Shell Oil Company. Over the next 11 years, he worked full time and studied part time, earned a bachelor’s and a master’s degree, and served a stint in the U.S. Army.
At Shell, Powers moved up through the ranks. “I served as financial manager and controller of some subsidiary companies,” he explains. Powers moved to Houston when the company moved its headquarters there. His job wasn’t all numbers, though. During his 40-year career at Shell, Powers was involved in many writing projects, including audits and financial manuals, and he enjoyed that aspect of his job. Before his retirement, Powers even tried his hand at writing a murder mystery.
Powers found his niche, though, two years after he retired when he answered an ad in the Jewish Herald-Voice for a food editor. A good writer, a good cook, and a gastronome, Powers was a good fit for the job, which he has held for 12 years. “The job is still fun,” he says, “and I have gained the respect of the food community.” Powers has served as a judge at many events, from chicken soup cook-offs to BBQs to the Annual Caesar Salad Competition.
Powers has a hard time choosing a favorite food or cuisine but admits to being partial to steakhouses and Indian restaurants. His recommendations for his two “hometowns”: In Houston, he suggests Tony’s (for Italian/French/nouvelle American in an exquisite setting) and Vic & Anthony’s (“a most superb steakhouse”). In New York City, he recommends Sammy’s Roumanian Steakhouse and Barney Greengrass the Sturgeon King. Tell ’em Ted Powers sent you.
—Diane Harrigan
Photo above of Ted Powers and wife, Myrna.
IN THE NEIGHBORHOOD
Isitan Gun (MBA ’00) didn’t stray far from Baruch when he launched the restaurant 101 late last summer. The Istanbul native had worked in finance for three years before deciding to open his own business, a Turkish eatery. Located at 238 East 24th Street (between 2nd and 3rd Avenues), the cozy 101—its name reflects the fact that Gun and his partner are industry beginners—is casual by day but transforms into a more elegant, candlelit environment for dinner. The extensive menu includes traditional fare, such as kofte kebap, lamb shish, and chicken wings, as well as chef’s specialties, such as topkapi chicken. In the fall, Gun noticed that Baruch students and professors had begun to discover 101, no doubt attracted to its cheerful ambience and authentic cooking in addition to its proximity to campus.
Also in the vicinity is Lamarca Café at 161 East 22nd Street, owned and managed by Joseph Lamarca (MBA ’70). The casual Italian eatery is known for its excellent pastas and soups. A relatively new addition to the area, Mozzarelli’s (38 East 23rd Street, between Park and Madison Avenues) serves up wholesome Italian food, including whole wheat–crust pizza. Its owner, Ronny Malina, graduated in 2003 with an MBA. The health-conscious chain Energy Kitchen has a branch at 307 West 17th Street (between 8th and 9th Avenues); Howard Chung (MBA ’99) is one of two partners behind its success. One of Oren’s Daily Roast’s nine locations is 434 Third Avenue (between 30th and 31st Streets). Oren F. Bloostein, owner and CEO of the coffee emporium, studied business at Baruch in 1984–85.
—Marina Zogbi
Photos above: 101 Chef Huseyin Kaya and the chicken wings at 101.
