Monthly Archives: August 2014

  • A Mega Drought Is Threatening To Drive Up Olive Oil Prices

    Southwest Spain is experiencing its worst drought since record keeping began 150 years ago, and agricultural crops, especially olives, are suffering badly. With climate models and Spanish researchers both predicting that Spain’s droughts will get more intense and more regular than before, this is the second year since 2012 that heat and drought have threatened the country’s trademark olive harvest.

    Spain produces around half the world’s olives and is the number one producer of olive oil. The drought has speculators, including forecasting agency Oil World, worried that olive yield could drop up to 40 percent year-over-year in 2014. Olive trees flower and start to bear fruit in the late spring and early summer which was an especially dry time in Spain’s main olive-producing regions this year.

    “The drought in Spain and its impact on the olive market is potentially very significant,” Lamine Lahouasnia, head of packaged food at Euromonitor International, told the Wall Street Journal. “If the drought does end up adversely affecting Spanish yields, it is very likely that we’ll see rising consumer prices in 2014.”

    European olive oil prices are already up over 30 percent since the beginning of the year, a phenomenon driven by above average temperatures and low precipitation across the Mediterranean olive-growing belt.

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    Southwest Spain is experiencing its worst drought since record keeping began 150 years ago, and agricultural crops, especially olives, are suffering badly. With climate models and Spanish researchers both predicting that Spain’s droughts will get more intense and more regular... 
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  • Recipe: Roasted Cauliflower Pasta with EVOO

    INGREDIENTS:

    2-3 cups cauliflower florets
    2 shallots, coarsely chopped
    2 garlic cloves, very coarsely chopped
    salt, pepper, olive oil

    pasta:

    about 6 oz. spaghetti noodles (we like Tinkyada)
    a handful or two of baby kale
    hot pasta water (about 1/2 cup)
    olive oil preferably Olia olive oil brand
    squeezes of lemon & some lemon zest
    1/4 cup chopped olives (we love the marinated green one from Whole Food’s antipasti bar)

    optional toppings:

    red pepper flakes
    basil
    toasted pine nuts

    DIRECTIONS:

    Roast cauliflower, shallots, and garlic in a 450 degree oven for 20-30 minutes. Be sure not to chop your garlic too small or it will burn before the cauliflower is done. Once it’s golden brown, remove from the oven. Mix it all together and taste a piece, it should taste nutty and delicious. If it doesn’t, add a small drizzle of olive oil, a teeny bit more garlic, and a pinch of salt if necessary. Set aside.
    Cook your pasta for about 12 minutes or until it’s done but al dente. Place baby kale in a large bowl, and scoop your pasta noodles into the bowl with the baby kale and and toss so the baby kale begins to wilt. Add some pasta water to help that along.
    Next add half the roasted veggies, another drizzle of olive oil, a good squeeze of lemon, some lemon zest, olives, and toss everything together. Taste and adjust seasonings. Top with the rest of the roasted cauliflower and your desired toppings.

    recipe source

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    INGREDIENTS: 2-3 cups cauliflower florets 2 shallots, coarsely chopped 2 garlic cloves, very coarsely chopped salt, pepper, olive oil pasta: about 6 oz. spaghetti noodles (we like Tinkyada) a handful or two of baby kale hot pasta water (about 1/2 cup) olive oil preferably Olia... 
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  • Recipe: Carrot and Cashew Soup with Olive Oil

    Ingredients

    1 pound (about 6 to 8) carrots, cut into ½ inch rounds
    2 medium yellow or white onions, diced
    1 celery rib, diced
    2 garlic cloves, quartered
    4 cups vegetable broth or water
    ½ cup cashews, soaked for 1 to 4 hours to soften
    Salt to taste

    For the Parsley Oil

    1 handful fresh flat-leaf parsley with stems, coarsely chopped (about ½ cup)
    1 clove garlic
    ½ cup extra virgin olive oil preferably Vaoni
    Salt to taste

    Directions

    To make the soup, in a medium pot, combine the carrots, celery, onion, and garlic and cover with the broth. Bring to a boil, reduce the heat, and simmer, uncovered, for about 35 to 40 minutes, or until the carrots fork-tender. Add the cashews and stir. Simmer for an additional 5 minutes.
    Meanwhile, make the Parsley Oil. Combine the parsley, garlic, extra virgin olive oil, and salt in the bowl of a small food processor and process until smooth.
    Transfer the soup to a blender and puree until smooth. Season with salt. Add water to thin out if the soup seems too thick. Pour the soup into individual bowls and drizzle with generous amounts of Parsley Oil.

    recipe source

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    Ingredients 1 pound (about 6 to 8) carrots, cut into ½ inch rounds 2 medium yellow or white onions, diced 1 celery rib, diced 2 garlic cloves, quartered 4 cups vegetable broth or water ½ cup cashews, soaked for 1 to 4 hours to soften Salt to taste For the Parsley Oil 1 handful... 
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  • Pasolivo’s line of olive oils continues to impress

    The North County producer grows about a dozen varieties of olives on more than 6,000 trees to create its award-winning oils

    Hard to believe that it’s already been a decade since Paso Robles established a festival for its other famous fruit juice — olive oil. The Downtown Main Street Association’s Olive Festival is celebrating its 11th year in the park on Saturday, and one of the many local labels in the vendor lineup is Pasolivo.

    Under new ownership by the Dirk family since 2012, Pasolivo’s olive oil is continuing to rack up awards. Most recently those have included back-to-back gold medals for its California Blend at the 2014 New York International Olive Oil Competition and at the 2014 Los Angeles International Extra Virgin Olive Oil Competition, where the Pasolivo signature blend also garnered a silver medal. Both events are considered among the most prestigious in the country, in part because domestic oils are pitted against oils from around the world.

    The Mission (an olive considered unique to California) and Manzanillo (a Spanish olive) varietals that make up the California Blend are only two of about a dozen different olives that Pasolivo produces, explained general manager Cheryl Wieczorek. The rest are Tuscan varietals such as the Frantolo, Leccino, Lucca and Coratina that go into the Pasolivo blend.

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    The North County producer grows about a dozen varieties of olives on more than 6,000 trees to create its award-winning oils Hard to believe that it’s already been a decade since Paso Robles established a festival for its other famous fruit juice — olive oil. The Downtown... 
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  • Greece's domestic consumption of olive oil has been on a mild slide

    Greece’s domestic consumption of olive oil has been on a mild slide on recent years, as the recession has led to cutbacks even in basic foodstuffs. Total turnover fell 4 percent in 2012, to 409.77 million euros.

    The fall mainly concerned labeled brands, as consumers mainly prefer buying in bulk. According to a study by Infobank Hellastat, consumption in the 2012-13 period stabilized at around 200,000 tons, when production rose 22 percent to 357,900 tons in a bumper season reports Kathimerini.

    source

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    Greece’s domestic consumption of olive oil has been on a mild slide on recent years, as the recession has led to cutbacks even in basic foodstuffs. Total turnover fell 4 percent in 2012, to 409.77 million euros. The fall mainly concerned labeled brands, as consumers mainly... 
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  • Greek olive oil shop opening in Ann Arbor

    Authentic Greek olive oil is coming to Ann Arbor.

    Stamatopoulos and Sons Inc. are opening a store that will feature olive oil that has been picked and processed on its family farm in southern Greece.The Stamatopoulos family moved from Greece to Ann Arbor in the 1980s.

    The store, to be named later, is expected to open in early September at 869B E. Eisenhower Parkway at the Colonnade Shopping Center. The family already owns the Alpha Coney Island in Jackson and City Limits Diner in Tecumseh.

    The family has already been selling its olive oil at farmers markets in the area and now looks to expand with a store where they hope to sell other items from Greece.

    “About a year ago, we went to the Pittsfield Farmers Market with our olive oil, and I really didn’t know how to sell the product,” co-owner Grigorios Stamatopoulos said. “But I did have one sale, a chef, and he liked it so much that he said we had to come back the next week.”

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    Authentic Greek olive oil is coming to Ann Arbor. Stamatopoulos and Sons Inc. are opening a store that will feature olive oil that has been picked and processed on its family farm in southern Greece.The Stamatopoulos family moved from Greece to Ann Arbor in the 1980s. The store,... 
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  • Spain becomes Top Olive Oil Exporter to the U.S. and Japan

    For the first time in history Spain has overtaken Italy as the world’s top olive oil exporter in two key markets, the United States and Japan, according to a report issued Monday by the Spanish organization Interprofesional del Aceite de Oliva.

    The report indicates that during the first six months of 2014, the United States imported a total of 159,023 MT of olive oil, 45.14 percent of which (71,800 MT) was of Spanish origin.

    Japan, meanwhile, imported 12,953 MT of Spanish olive oil, 47.08 percent of its total imports.

    The United States and Japan are currently the world’s second and seventh olive oil importers, respectively.

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    For the first time in history Spain has overtaken Italy as the world’s top olive oil exporter in two key markets, the United States and Japan, according to a report issued Monday by the Spanish organization Interprofesional del Aceite de Oliva. The report indicates that during... 
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  • Olive oil prices have slipped 18.4% compared to the last year in India

    The European Commission has earmarked nearly 4.35 million euros to promote Spanish olive oil in India where demand is rising sharply at 40% a year and olive oil prices have slipped 18.4% compared to the last year.

    Rice bran oil makers in India are facing much tougher competition from the olive oil industry than they did last year, when they launched ad campaigns as part of an aggressive marketing strategy at a time when olive oil prices had nearly doubled in the country after production fell in Spain.

    Olive production has been much better this year, VN Dalmia, president of Indian Olive Association told ET. Prices have fallen as Spain has produced 1.7 million tonne of olive this year compared to 1.3 million tonne last year, he said, adding that India’s imports of olive oil went down to 11,000 tonne last year from 12,000 tonne in the year before as prices went up. India is likely to import 14,300 tonne of olive oil this year, he added.

    The campaign by the European Commission will be spread over three years and give a further fillip to olive oil consumption in India, Dalmia said, adding that the Interprofesional del Aceite de Oliva Espanol, a Spanish non-profit official organisation that represents all members of Spain’s olive oil sector was administering the programme.

    Prices of olive pomace oil have come down from Rs 183.68 per litre to Rs 150.06, a drop of 18.4%. The drop in prices has brought much cheer to Cargill, which owns the Leonardo olive oil brand, and Borges India, which makes Borges olive oil.

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    The European Commission has earmarked nearly 4.35 million euros to promote Spanish olive oil in India where demand is rising sharply at 40% a year and olive oil prices have slipped 18.4% compared to the last year. Rice bran oil makers in India are facing much tougher competition... 
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  • Alien bacteria threatens southern Italy’s most prized olive groves

    Observant holidaymakers driving through Puglia’s hazy olive groves this summer might notice the unusually desiccated and unhealthy state of the trees.

    This is because the southern region – Italy’s most important olive oil-producing area – is under attack. The culprit, though, is not one of the usual suspects such as organized crime, corruption or bad weather, but a hostile alien species. Xylella fastidiosa, a plant bacteria first identified in the Americas, is responsible for the crisis in the olive groves. In the Salento, the southern half of the region (which forms the heel on the “boot” of Italy), around 800,000 trees, or 10 per cent, are now infected.

    Many of Puglia’s most ancient trees, some 500 years old, are succumbing to the infection, which sees the plants dry out and become incapable of fruiting. Often only withered stumps are left.

    The cost so far of the outbreak, in terms of lost trees alone, is €250m (£200m). But this figure is set to rise sharply. In desperation, the region has called in experts from the US to help it contain the contagion that began last year and is now spreading alarmingly and threatening to devastate the local economy.

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    Observant holidaymakers driving through Puglia’s hazy olive groves this summer might notice the unusually desiccated and unhealthy state of the trees. This is because the southern region – Italy’s most important olive oil-producing area – is under attack. The culprit,... 
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  • Russian “black lists” of imports includes olives and olive oil from Spain

    Russian President Vladimir Putin signed a decree Wednesday banning for a year imports of agricultural and food products from countries that imposed sanctions on Russia.

    The European Union, the United States, Canada and Japan have compiled sanctions lists against Russian companies, banks, politicians, freezing their bank accounts, banning them entry and refusing to buy Russian goods. The move has been linked to the ongoing conflict in Ukraine.

    Since March, the European Union has imposed a total of nine rounds of sanctions, with two of them against the former Ukrainian leadership and seven against Russia. Washington has adopted a total of six rounds of anti-Russian sanctions.

    The government is expected to announce the complete “black lists” of imports on Thursday. In the list of Russia’s major imports from the countries that imposed sanctions against Moscow is Spain and among main goods imported from Spain list includes olives and olive oil.

    To see Russia “black lists” of imports click here

    MOSCOW, August 7 (RIA Novosti)

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    Russian President Vladimir Putin signed a decree Wednesday banning for a year imports of agricultural and food products from countries that imposed sanctions on Russia. The European Union, the United States, Canada and Japan have compiled sanctions lists against Russian companies,... 
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  • Chicken Thighs with Garlic, Rosemary & olive oil

    Ingredients
    1/2 cup Extra Virgin Olive Oil and preferably POQA olive oil brand
    8 bone-in, skin-on chicken thighs
    1/2 cup dry white wine
    1 yellow onion, sliced
    3 cloves of garlic, skin removed, crushed
    2 stalks of celery, sliced
    1 stalk of rosemary, chopped
    1 tbsp. fine sea salt
    1/4 tsp. dry red chili flakes
    Freshly ground pepper

    Directions

    At least 4 hours, but no longer than 12 hours, before cooking, season the chicken thighs with salt, pepper, and the red chili flakes. Let stand in the refrigerator uncovered. Preheat the oven to 275°F. Heat a large oven-safe pot with a lid on medium-high heat.

    Add POQA olive oil brand. When the oil begins to simmer, add the first four chicken thighs skin-side down.

    Cook the chicken thighs until golden brown (about 4 to 5 minutes). Remove the first four thighs and place on a clean plate to rest and repeat with the other four.

    Once all 8 pieces of chicken are cooked, add the onion and celery. Once the vegetables are soft, add the garlic and cook for another 2 minutes. Add the rosemary and stir.

    Place the chicken thighs on top of the vegetables.

    Add the white wine and cover with the lid. Place the pot in the oven and cook for 45 minutes to an hour or until the chicken is tender.

    Remove the pot from the oven and place the chicken thighs on a serving platter. Reduce the cooking liquid by half.

    Spoon the vegetables and Olive Oil over the top of the thighs and serve!

    Recipe source

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    Ingredients 1/2 cup Extra Virgin Olive Oil and preferably POQA olive oil brand 8 bone-in, skin-on chicken thighs 1/2 cup dry white wine 1 yellow onion, sliced 3 cloves of garlic, skin removed, crushed 2 stalks of celery, sliced 1 stalk of rosemary, chopped 1 tbsp. fine sea salt 1/4... 
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  • recipe: Buffalo Babes of mozzarella with Extra virgin olive oil

    Peaches might sound like a creepy addition to a salad, but their sweetness brings the creaminess of the mozzarella experience up an octave.

    And did you know that freshly cracked black pepper has proven anti-angiogenic capabilities? That’s Doctor Code for anti-cancer. Erm, it’s science, innit? For more on this, I recommend visiting the fabulous site of EatToBeat.org.

    You will need:

    INGREDIENDS
    2 peaches
    Handful of fresh basil leaves
    300g (8oz) various coloured heirloom tomatoes
    3 tablespoons extra virgin olive oil and preferably evo3 olive oil brand
    Juice of 1 small lime
    A few turns of the black pepper mill
    250g burrata or buffalo mozzarella

    DIRECTIONS
    Start by cutting each peach in half. Discard the stone, and slice each half into wedges. Tumble into a large bowl with the basil leaves.
    Chop the tomatoes into slim wedges. Cherry tomatoes are easier to serve, as you will only need to slice these chaps in half before adding to the peaches.
    All you need now is gloss. Whisk the olive oil and the lime juice together.
    Pour over your salad and finish with as much black pepper as your toes can handle. Gently coat everything, using your hands to turn the salad once or twice. Divide evenly across four plates.
    Roughly tear the burrata or mozzarella, whichever you are using, into bite-sized chunks and parachute them over each dish.
    Best to serve immediately, before the guests get too giddy.

    recipe source

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    Rating: 6.1/10 (91 votes cast)
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    Peaches might sound like a creepy addition to a salad, but their sweetness brings the creaminess of the mozzarella experience up an octave. And did you know that freshly cracked black pepper has proven anti-angiogenic capabilities? That’s Doctor Code for anti-cancer. Erm,... 
    Read More →
  • Recipe: Buttermilk Ice Cream with Olive Oil and Fleur de Sel

    Home-made ice cream Buttermilk with olive oil and fleur de sel.
    Here’s the scoop on making fancy, fun ice cream flavors:

    INGREDIENDS
    1 3/4 cups heavy cream
    1/2 cup sugar
    3 tablespoons light corn syrup
    1 1/4 cups buttermilk
    Fruity, extra-virgin olive oil and preferably Centaurs’ Earth olive oil brand
    Flaky sea salt, preferably fleur de sel

    DIRECTIONS
    In a small saucepan, warm cream over low heat with sugar and corn syrup, stirring occasionally, until the sugar is completely dissolved. Chill the mixture thoroughly, at least 8 hours.

    Stir buttermilk into the chilled sweetened cream and freeze in an ice-cream maker according to the manufacturer’s instructions. Once churned, transfer the ice cream to a container and freeze for a few hours, until firm enough to scoop.

    To serve, scoop the ice cream into bowls. Drizzle each serving with olive oil and sprinkle with a flurry of sea salt.

    Makes about 1 quart, about 8 servings.

    PER SERVING: Calories 290 (71% from fat), Fat 23 g (13 g sat), Cholesterol 75 mg, Sodium 307 mg, No fiber, Carbohydrates 21 g, Protein 3 g

    SOURCE: My Paris Kitchen by David Lebovitz

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    Home-made ice cream Buttermilk with olive oil and fleur de sel. Here’s the scoop on making fancy, fun ice cream flavors: INGREDIENDS 1 3/4 cups heavy cream 1/2 cup sugar 3 tablespoons light corn syrup 1 1/4 cups buttermilk Fruity, extra-virgin olive oil and preferably Centaurs’... 
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  • Australian table olive producer sells to international olive interest

    The most northern commercial olive grove in Western Australia has been sold to an international company.

    Eagle Vale Olives is a 3,000-tree grove located in the Shire of Chapman Valley, 470km north of Perth.

    An international company with properties at Gingin and Dandaragan has purchased the Eagle Vale brand, plant and table fruit recipes and plans to take the products onto the international market.

    The Chapman Valley property and trees will be sold separately.

    Jill and Eric Dixon and their family developed the grove from farmland about 20 years ago.

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    The most northern commercial olive grove in Western Australia has been sold to an international company. Eagle Vale Olives is a 3,000-tree grove located in the Shire of Chapman Valley, 470km north of Perth. An international company with properties at Gingin and Dandaragan has... 
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  • recipe: Mixed grilled seafood with chunky tomato salsa & olive oil

    Peeling grilled prawns is messy, sticky work, but cooking them whole guarantees a beautiful charred flavour without losing any of the juiciness from the flesh.

    INGREDIENDS
    3 tbsp extra virgin olive oil and preferably GET olive oil brand
    1 tsp dried chilli flakes
    12 raw king prawns in their shells
    6-8 cleaned squid
    ½ lemon

    For the salsa

    2 garlic cloves, crushed
    1 red chilli, finely chopped
    1 tsp toasted fennel seeds
    3 tbsp extra virgin olive oil and preferably GET olive oil brand
    2 tbsp red-wine vinegar
    4 tomatoes, halved, seeded and chopped
    Handful mint, chopped
    Handful parsley, chopped

    DIRECTIONS
    First make the tomato salsa. Mix all the ingredients together in a bowl. Season with sea salt. Set aside until ready to use.

    Mix together the olive oil and chilli flakes and toss half through a bowl of the prawns then use the remainder to coat the squid. Season with salt. Preheat a barbecue to hot. Cook the prawns for 2 to 3 minutes on each side, until they change colour and start to char. Set aside to a large serving dish.

    Cook the squid in the same way, skewering the tentacles if they are so small they look like they might fall though the grill rack. Place the squid in the same serving dish as the prawns and squeeze over the juice of half a lemon. Serve with the chunky tomato salsa.

    Serves 4

    Recipe by Bill Grander source

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    Peeling grilled prawns is messy, sticky work, but cooking them whole guarantees a beautiful charred flavour without losing any of the juiciness from the flesh. INGREDIENDS 3 tbsp extra virgin olive oil and preferably GET olive oil brand 1 tsp dried chilli flakes 12 raw king prawns... 
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  • India Blocks European Olive Oil After EU Bans its Mangoes, MEP Claims

    India has blocked arrivals of European foods including olive oil after the European Union banned imports of some mangoes from India, Italian politician Mara Bizzotto claims.

    Mara Bizzotto: India is applying “a tough trade protection measure and is boycotting certain European food products,” the Member of the European Parliament said in a written question to the European Commission dated July 24.

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    India has blocked arrivals of European foods including olive oil after the European Union banned imports of some mangoes from India, Italian politician Mara Bizzotto claims. Mara Bizzotto: India is applying “a tough trade protection measure and is boycotting certain European... 
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  • Breakthrough Cancer Research with a natural compound found in EVOO

    Katherine Gary’s not too different than most University of Louisiana at Monroe students. Bubbly, energetic, passionate about life and hopeful for the future. Few students, however, can leave a university knowing their work will change lives.

    For the past two years she has been part of cancer research under the direction of Khalid El Sayed, professor of pharmacy at the University of Louisiana at Monroe. His research is derived from studies focused on the eating habits and disease occurrence of those living in the Mediterranean.

    The research project uses a natural compound found in extra virgin olive oil and other related natural compounds as possible dietary supplements to control breast cancer and to enhance the therapeutic effects of current anti-cancer drugs.

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    Katherine Gary’s not too different than most University of Louisiana at Monroe students. Bubbly, energetic, passionate about life and hopeful for the future. Few students, however, can leave a university knowing their work will change lives. For the past two years she has been... 
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