The PttP Inc Board

PttP Board 2017

The PttP Inc Board work tirelessly behind the scenes to make sure we continue our good works in the Tasmanian community. Their latest achievement is to gain PBI status for PttP.  This is no mean feat!  It also means we now have DGR status that means all your lovely donations are tax deductible.

You can read all about our wonderful people here

And here’s who to talk with about specifics:

President Polly McGee is the go to gal to discuss all future projects and how they may fit in with our program.  Contact Polly.

VP Cat Gale-Stanton is in charge of events and corporate sponsorships.  Contact Cat.

Amina Keygan handles all Public Officer duties, she also heads our research team.  If you want to collaborate on a research project she is the gal. Contact Amina.

All things financial fall into the hands of  Treasurer Tanya Trost.  Contact Tanya.

Michelle is our volunteer manager so if you are an individual or have a group who would like to help out, Michelle is your first point of call.  Contact Michelle.

Jo, our secretary is on maternity leave.  You can follow her adventures as a new mother of twins here.

Corey Walker-Speers is off galavanting around Europe with his family in a van.  Follow his adventures here.

Lee-Ann is our resident dietician and at the moment is also galavanting, well actually cycling around Italy.  She’ll be back in a month or so.

Penelope looks after The Farm, the microgreen social enterprise and the food hub.  Contact Penelope.

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Board Member Profile | Amina Keygan

We all know about multi-tasking women right? Well, we can safely say our Public Officer, Amina Keygan is life juggler extraordinaire!!

 


Please tell us who you are

Depending on the day, I am a consulting demographer (population expert), PhD candidate at the Australian National University, Researcher at the University of Tasmania’s Institute for the Study of Social Change, Vice President of the Burnie Labor and Central Policy Branches, mother of three, wife, sister, friend and an awesome aunty!  And in between those roles, sometimes, I sleep!  I’ve lived on the North West Coast of Tasmania, in Burnie, for almost a decade, and I feel privileged to be part of a community that truly cares and looks out for one another.

 

What role do you fill on the PttP board and what strengths do you bring to that position?

I am the Public Officer on the PttP board, and I ensure that as a board we are following all legislation and governance.  I’ve served on numerous boards statewide, but never as a Public Officer, so I have enjoyed learning the ropes, so to speak.  My attention to detail and my ‘can-do’ attitude ensure that, as a board, we remain legit (to legit to quit!).

 

How does being a part of PttP enrich your life?

PTTP restores, on a daily basis, my faith in humanity, and reminds me, to always see the good in people and situations.  In an area like the NW coast, where we have a plethora of social problems, it would be all too easy to become overwhelmed and give up.  However, the microcosm that is PTTP demonstrates that, at a basic level, when you demonstrate love, care and respect for people while treating them with dignity, amazing things can happen.  PttP has brought communities together to share- not only in food, but in love.

 

What is your favourite vegetable and why?

Oooooh.  A hard one.  I adore greens for their versatility.  If I had to pick one, I would say Bok Choy.  Slightly wilted with garlic, chilli and ginger!

 

Recipe share – the one thing you cook over and over again?

It totally depends on the day- and by that, I actually mean, it totally depends on what activities my kids have on after school/work as to what I cook.  My kids favourite ‘dinner’ is actually breakfast, and I cook it regularly.  Bacon, eggs, toast and baked beans.

On weekends though, when I like to potter in the kitchen and bake, my go-to recipe is banana bread, particularly since my children insist on buying bananas for school snacks and then NEVER eat them.  I seem to have a never ending supply of very ripe bananas.

This recipe will make one ‘loaf’ or 12 muffins:

3 over ripe bananas, smashed

1 3/4 C Self Raising flour

1/4 C plain flour

1 t cinnamon

2/3 C brown sugar

1/2 C milk

2 eggs

50g butter melted and cooled.

 

  1. Preheat over to 180C and grease/line loaf tin or muffin tray
  2. Combine all dry ingredients in a bowl
  3. Place milk, eggs, melted butter and banana and mix in a separate bowl.
  4. Add banana mixture (wet ingredients) to dry ingredients and mix until combined.
  5. Bake in over for 45-50 minutes (for loaf) or 15-20 mins for muffins.

 

If money was no object, what would be your PttP dream?

Woah.  Where to start? The only constraint to the work we do, is a lack of ongoing, secure funding.  The work that PttP is, at a basic level, literally keeping people from going hungry.  I would like the organisation to secure ongoing funding so that our amazing founder Penelope, and our board, could continue to dedicate ourselves to our community, without having to frantically write ongoing grant applications.  I would extend our farm and our services to several outreach points along the coast, allowing us to deliver fresh, wholesome, judgment-free food to those most in need.  I would employ our volunteers- a tireless army of dedicated people who love our community and our work with a passion I’ve rarely seen in other organisations.  My dream for PttP would be a fully funded program that allowed our organisation to focus its energies on creating sustainable, income generating programs that make real changes in our community- teaching people to grow and cook healthy, delicious food for themselves and their families.  It’s a no brainer- when people are able to nourish themselves, both physically and emotionally in our communities, people are healthier and they are happier.

 

If you would like to find out more about Amina, you can head here…

W: www.aminakeygan.com

T: ‎@AKeygan

in: https://www.linkedin.com/hp/?dnr=-8t1NEdK34ak_bGW-xzcj6R-3IFclThdjkSw

 

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Board Member Profile | Polly McGee VP

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Produce to the People Inc is supported by a fabulous Board, including the amazing Dr Polly McGee.

Please tell us who you are

I’m a jack of all trades, one part author, and many parts assorted thinker, do-er, teacher, self-explorer, yogi, kirtaneer and dog patter. I’ve worked in kitchens, bars and restaurants from frantic to fancy, managed multi-million dollar innovation grants programs, advised hundreds of start-ups on how to refine their business ideas and source funding, taught commercialisation and entrepreneurship for MBA and undergrads, and championed causes from a variety of soapboxes, lecterns and stages. I’m co-founder and Vice President of Startup Tasmania and run a boutique digital strategy consultancy advising Government, Not for Profit and private sector clients. My novel Dogs of India has been out since December 2015 and am currently writing my new book and retreat program called Bhakti Business, due for release in March 2017, devoted to helping people to create heart centred enterprises through combining the ancient principals of yoga with contemporary lean startup practices.

What role do you fill on the PttP board and what strengths do you bring to that position?

I’m the Veep, and it’s one of my favorite board roles. I offer support to the President, step in when she isn’t available, sing the goodness of the organization to the rooftops, support our awesome Founder in her endless quest for funding and security. I bring a fair amount of experience on boards to this role, and understand the issues of governance that we are all responsible for. As PttP is largely funded through small contributions which leads invariably to concerns about ongoing operations, part of my role is to be able to move in an agile way from working in a governance role to an operational mindset. My commercial business background, work with social entrepreneurs and strengths in product development and ideation all come into their own here.

How does being a part of PttP enrich your life?

I choose very carefully the organisations I work on volunteer boards for as time is limited and I want to make sure that the ones I work for I wholly give myself to. I love the PttP ethos and philosophy, as a bhakti yogi the giving of food and love and all that entails in terms of helping people are core to my values, so that enriches my life a lot. In a wealthy State like Tasmania, it is inconceivable that the volume of people in the NW alone are seeking food support, and making any contribution to allying that situation is meaningful work.

What is your favourite vegetable and why?

Oh, the hardest question of all. I feel I want to do this by seasons so I can fit a few in. There is definitely not a single desert island vegetable, but for its diversity alone, I’ll go with cauliflower.

Recipe share – the one thing you cook over and over again?

My absolute go to comfort food is soft polenta. I love it and can (and do) eat it endlessly, for breakfast, lunch and dinner. Particularly in winter. Its quick, simple, rib sticking and so tasty. This will serve 4, or one, depending on how much you love polenta and who is watching how much you can smash into your polenta hole.

1 cup quick cooking polenta

3 cups vegetable stock

big lump of local butter

grated parmesan cheese volume based on how much you love it

1 bag spinach leaves

salt and pepper.

Boil stock, slowly pour in polenta and whisk until it is combined, and begins to bubble like lava. Being careful of lava splashes, stir regularly and turn down and put a lid on it. Chop spinach and stir through, until wilted, throw in a lump of butter, stir though, the consistency should be of a thick soft porridge. Stir through some parmesan, serve in deep bowls with more parmesan, close your eyes and thank your personal deity for having nutritious food so readily available.

If money was no object, what would be your PttP dream?

I would like the organization to have secure ongoing funding. I would like several staff members to grow significant amounts of fresh food, staff to train people in growing food, staff to train in value adding and cooking and preservation. I would have a fully functioning kitchen on site at the farm to train in, and a fully loaded food truck as a mobile training kitchen to go out into remote areas and deliver services. I would have a significant delivery service for elders and those in our community that are unable to make it to the hub, with weekly deliveries of veges, fruit and staples. PttP as a concept is only limited by revenue. With funding security, value added products can quickly bring additional revenue and be invested back into the organization. More locals fed, more locals employed, more dignity, more respect, better heath and everyone wins.

You can find out more about our VP here 

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