January 2021

Page A32 JANUARY 2021 FUNERAL HOME & CEMETERY NEWS Se c t i on A Phone: 877-770-TIES (8437) Fax: 276-466-3474 E-mail: customerservice@tiesforyou.com www.tiesforyou.com STYLISH MATCHING TIES FOR PROFESSIONALS Any Size Group or Organization Memoires des choix des Jacque (Memories of Jack’s Recipes) Original Recipes from Dottie and Jack Frediani Shared by Kate Frediani-Gorman Cremation Products Inc. 800-837-0701 www.cremationproductsinc.com CHICKEN BAKED IN YOGURT SAUCE Good Eating! BEEF TARRAGON 2 Tbs vegetable oil 2 Tbs unsalted butter 2 pounds beef tenderloin, cut into ½-inch medallions 1 cup minced onions 1 Tbs minced garlic 1 cup red wine 1 Tbs Dijon mustard 2 Tbs chopped fresh tarragon leaves 1 13¾-ounce can beef broth 2/3 cup plain yogurt Salt and freshly ground pepper In a large sauté pan over medium high heat, heat the oil with the butter until bubbling. Add the beef medallions and sauté for 1 to 2 minutes on each side (longer if you de- sire the beef to be well done). Remove the beef to a serving platter and keep warm. Using the same sauté pan, combine the onions and garlic and cook for 3 to 5 minutes. Add the wine, mustard, tar- ragon, beef broth and yogurt and stir thoroughly. Reduce the heat to medium and simmer the sauce for 5 to 7 min- utes, until slightly thickened. Season with salt and pepper to taste. Spoon the sauce over the beef medallions and serve imme- diately. Makes 4 to 6 servings. 1 Tbs minced garlic 1 Tbs minced fresh peeled ginger 1/8 tsp red pepper flakes, optional 1½ tsp ground cumin 1½ tsp paprika 1½ tsp turmeric 1 Tbs chopped shallots 2 tsp chopped rosemary (or 1 tsp. dried) Salt to taste 2 tsp fresh squeezed lemon juice 2 cups plain low-fat yogurt 4 boneless, skinless chicken breasts, trimmed of all fat 1 Tbs cornstarch, dissolved in 2 Tbs cold water Combine the garlic, ginger, pepper flakes, cumin, paprika, turmeric, shallots, rosemary, salt, lemon juice and yogurt. Pour mix- ture into a baking dish and add the chicken breasts, turning them over to coat well with the yogurt mixtures. Cover and refrigerate overnight or for several hours. Preheat oven to 350ºF. Uncover the chicken and bake for one hour. If the sauce is watery, remove the chicken and keep warm. Pour the sauce into a saucepan and heat, adding the cornstarch, and bring to boil, then simmer for 2 min- utes. Pour over chicken and serve. CAE, served as OGR’s interim executive director and CEO since that switch took effect November 4, 2019. “Wendy is a goal-driven professional who knows how to achieve results through building strategic relationships, a collaborative environment and growth planning,” said OGR president Mary Flynn Steele. “Mark and the rest of the RGI team have already laid a great foundation for us as we move forward, and we know we have found in Wendy the right leader to take the helm and usher our as- sociation into its next chapter.” Veterans Funeral Care and OpusXenta are Newest Partners OpusXenta is a global technology company serving the death care profession and its suppliers, with offices in Austra- lia, New Zealand, Europe and North America. Their cloud- based solutions enable companies in the death care profes- sion to better manage their operations, adapt to a changing market environment and build out their digital presence. “Our solutions are unique - just like Golden Rule funer- al homes! We have designed our global solutions to en- hance the operations of funeral homes, crematories and cemeteries of all sizes. We are excited to be new members of OGR and look forward to working with Golden Rule funeral homes around the world,” said Michelle Imam Bakhsh with OpusXenta. “OGR’s mission is to make independent funeral homes exceptional,” said Wendy King. “OpusXenta’s technology solutions will help our members large and small keep on top of their digital presence, even during times of change like we have seen over the past 8 months.” Veterans Funeral Care provides educational workshops focused on how to engage the Veterans in their market area. This full-day program, led by licensed funeral di- rector Jim Rudolph, covers everything from branding to talking “tribally.” Workshops are scheduled several times a year through OGR. Upon completion of this course, attendees may have the option to become a licensed Veterans Funeral Care net- work provider. Veterans Funeral Care network providers are able to offer proprietary programs such as “Opera- tion Toy Soldier” and “Retire Your Flag with Honor” to their communities. Every network provider has exclusive rights to their territory. “I have been thrilled with the quality of the funeral homes that have come into our network. The ‘Immersion Courses’ that I have taught for OGR members have had the most engaging staff attend,” said Rudolph. “And all have Veterans in their family who they were anxious to talk to about what they learned about their service.” “The Veterans Funeral Care full-day programs will help our members continuously grow their education,” added King. “I can’t wait for our members to take advantage of these workshops.” News Association ContinueD Wendy King Named OGR Executive Director/CEO Wendy King INDIANAPOLIS,IN—The Order of the Golden Rule is excited to announce Wendy King as its new executive director and CEO, which took effect October 28, 2020. King comes to OGR with 21 years of non-profit experi- ence. Most recently, she served 14 years with the American Heart Association, including eight years as executive direc- tor for the Indianapolis market. During her tenure, King built a network of external relationships and led a diverse board of directors to estab- lish market strategies and metrics to achieve annual impact and revenue goals. Reflecting on her se- lection, King said, “I am thrilled to join an organi- zation that is led by such a passionate board of di- rectors and hardworking team. During such a pivot- al time, I look forward to working with OGR lead- ership and its members to develop additional resourc- es and opportunities for Golden Rule funeral homes as they deliver exceptional care to the families they serve.” The search for a new chief executive began after OGR made the strategic decision to move to the association man- agement model and hired Raybourn Group International to assume day-to-day management of the association. RGI vice president of association strategies Mark McSweeney, Continued on Page A33 The show is getting a va- riety of views, depending on what’s going on in the community at the time and who the speaker is for that week. Because the podcasts remain available week after week, sometimes older pod- casts spike in popularity as new topics grow in the news media. For instance, the podcast on natural organic reduction received a small number of views when it originally was released, how- ever, when Washington le- galized human composting, that episode received a spike in views as people wanted to gain more information on the process. One thing that Rob no- ticed is that viewers are not just in Washington state. In fact, they stretch out- side the United States to Australia, Turkey, Spain, Germany, Poland, Ire- land, Canada, Mexico, and across the world. “We’re up here in the northwest corner of the United States. Who are we? Just a state able to share our story in Ireland and Austra- lia,” says Rob. The idea of sharing ideas across the states and around the world appeals to the WSFDA. “I would love to get some folks from some of these countries to connect with them and see what’s go- ing on over there,” Rob says. If you are interested in be- ing on the show, contact Rob at thewsfda@gmail. com. To watch the show, search WSFDA Member Talks on whatever platform you use to listen to pod- casts, on YouTube under Washington State Funer- al Director Association, or on the WSFDA website at www.wsfda.org. Member Talks Continued from Page A30