Business Talk

(BPT) – Whether it was a kindergarten teacher who demonstrated kindness and compassion, a sixth-grade teacher who encouraged you not to give up when things were hard, or a high school teacher who inspired your lifelong love of reading or learning, almost everyone can remember a teacher who made a difference in their life.

A recent survey commissioned by Staples found that three out of four Americans reported having had a favorite teacher, and over 83% said that a teacher had a meaningful impact on their life. These days it’s easier than ever for students to stay in touch with their former teachers, thanks to social media, but that hasn’t always been the case. According to the survey, less than a quarter of baby boomers have stayed in touch with any of their teachers, while 66% of younger Americans have stayed connected to some of their former teachers.

The survey also found that, since graduating, nearly one-third of respondents said they hadn’t thanked an important teacher, but wished they had.

If there’s a teacher who made a difference in your life, or the life of your child, here are some ways you can thank them.

1. Express yourself. If you’re currently in school, or your child is in school, take a moment to write an email or handwritten note to express your appreciation for what they’ve done for you or your child. Include enough detail so they really know what they mean to you and your family. Or tell them in person if you can.

2. Enjoy a blast from your past. Look for your teacher on social media sites so you can send them a message to thank them, no matter how many years have gone by. Ask your school’s alumni group or reunion committee for help locating favorite teachers.

3. Contribute. Add to a teacher’s success by investing in extra school supplies. Many teachers use their own money to enhance the classroom, or to help students who can’t afford supplies. Nearly a third of survey respondents reported that a teacher had bought them school supplies when they couldn’t afford them, or helped them out with lunch money.

Not sure what to get? Buy a few extra items from your child’s supply list, or pick up a gift card so the teacher can select what would be most useful for the classroom. Through Staples Classroom Rewards program, parents can contribute 5% (in the form of Staples rewards) of their back-to-school purchases to a teacher or school of their choice, up to $250. Teachers or schools can earn $5 in rewards just for enrolling in the program.

4. Make your appreciation public. Share your appreciation for a teacher with the world by posting a message, photo or video on Twitter or Instagram. If you upload your post with the tag @StaplesStores and include the hashtags #ThankATeacher and #Sweepstakes, you can enter the teacher’s school for a chance to be one of 10 lucky schools that will win $10,000 in Staples gift cards for school supplies.*

Successful vlogger and co-founder of parenting website WhatsUpMoms Elle Walker publicly thanked a teacher who made a big impact on her life. Walker surprised her high school media teacher Robin Hodgin-Frick with a special thank you for helping her get where she is today. A formerly shy and awkward high schooler, Walker was able to break out of her shell with her teacher’s encouragement, starting with doing the morning announcements at her school. Now she reaches millions of parents through her blog and YouTube channel.

Take the time to thank the important teachers in your life and the lives of your children this year, as you get ready for going back to school. Visit staples.com/thankateacher to learn about extraordinary teachers who have made a difference, and more ways to show your appreciation.

*NO PURCHASE NECESSARY. Void where prohibited. Open to residents of the 50 U.S./D.C., 13 and older. Ends at 11:59PM ET on 9/14/19. Sweepstakes is sponsored by Staples the Office Superstore, LLC. Visit staples.com/thankateacher for details and Official Rules.

Survey methodology: Commissioned by Staples and conducted by OnePoll, 2,000 Americans, aged 18-65 were surveyed about their favorite teacher at school and the impact they had on their later life overall.

(BPT) – Chefs Laurent Manrique, Roland Passot and Gerald Hirigoyen hold the most envied title of their profession: Maître Cuisinier de France or Master Chef of France. Chefs are chosen to join one of the world’s most prestigious culinary associations through an exhaustive six-month review process that dates back to 1951.

For the three Bay Area residents and San Francisco restaurateurs, being named a Master Chef of France is ‘a lifetime achievement, significant career milestone and distinct honor’ all in one. This year, they are also honored to play host to the organization’s annual Global Conference in San Francisco. They gathered in advance to discuss what’s inspiring them at the moment and how local ingredients shape their dishes. The common food item on their short lists? Pistachios, with which they are very familiar, having seen the many pistachio orchards that line the landscape throughout central and northern California.

‘One of our duties as a Master Chef is to participate actively to promote products of ‘top quality,” said Hirigoyen, owner of Piperade. ‘Pistachios grown here in California, not far from San Francisco, are superior in color and taste. I love to use pistachios because not only are they a great thing visually, they are healthy, too. They’re buttery in flavor, but the lowest in fat, actually. They can go in toppings, fillings and soups.” (See recipe below.)

The green nut’s versatility appeals to the proprietor of popular Café del la Presse, Manrique, as well. ‘When I came to California, I discovered the greatness of cooking with pistachios. There are so many things you can do, from savory dishes to sweet. The inspiration is endless. Put them on salads and in pates. Even when you cook pistachios, they keep that wonderful texture and crunch.’

At La Folie on Russian Hill, Chef Passot’s cuisine blends French tradition with contemporary culinary creativity, and features seasonal, fresh, organic and sustainably harvested fare that is locally sourced whenever possible. This includes pistachios. ‘French cuisine doesn’t have to be rich to be delicious. I use pistachios because of their natural, healthy fats and oils. Plus they have great flavor and give you energy, just eating them out of hand with an aperitif.’

All three attest to the power of pistachios outside the kitchen and snack on the nut for energy during their outdoor pursuits – Passot sailing, Manrique hiking and Hirigoyen cycling.

‘Health-wise, pistachios are beautiful nuts in terms of what they contain: potassium, antioxidants and fiber. I call them the Super Nuts, and you will find them in my kitchen and in my bike pack,’ said Hirigoyen.

Pistachio Gazpacho with Watermelon and Cucumber
By Chef Gerald Hirigoyen, Piperade, San Francisco

Yield: 4 servings

Ingredients

2 cups Pistachios, shelled

1 medium Cucumber, peeled, seeded and diced in 1/2-inch cubes

1 cup Celery stalk, diced

1½ cups Pain de mie (or other soft white bread), chopped

2 small Garlic cloves, degermed and finely chopped

4 cups Cold water

Juice of One lemon

2 teaspoons Kosher salt

1 cup watermelon, 1/4′ cubes

1 cup Croutons

4 sprigs Fresh tarragon

1/8 teaspoon Ground white pepper

Extra virgin olive oil

Instructions

In a large bowl, combine the pistachios, most of the diced cucumber (reserving a small amount for garnish), celery, pain de mie, garlic and water.

Working in two separate batches, pour half of the ingredients into a blender and puree on high speed until contents are smooth throughout, about 2 minutes, and then transfer to a large bowl. Repeat with remaining ingredients. Stir in the freshly squeezed lemon juice.

Strain all of the liquid through a fine-mesh sieve into a glass bowl or airtight container, gently pushing all of the liquid through with a spatula or back of a ladle. Discard the solid ingredients.

Season the soup with salt; refrigerate until well chilled, at least 2 hours or overnight.

To serve, divide the soup into 4 shallow bowls and garnish evenly with the reserved cucumber and diced watermelon. Scatter croutons and a sprig of tarragon on top of each bowl. Season with ground white pepper to taste and drizzle small dots of extra virgin olive oil over the top.

Serve immediately.