Hello friends. This week has been so amazing for a couple of reasons. First, relating my part-time job, we just released a powerful short video after working on it for months. And it had a huge impact! Secondly, re: my full-time job as mama, my little man turned six months! He’s such a joy in my life!

Here’s the skinny on our new campaign and video launch:

Here at Rainforest Action Network we’re doubling down on our campaign to protect the last wild orangutans and their rainforest homes from “Conflict Palm Oil.” On October 9 we released to the public a powerful short video we worked on for months. Will you watch and share this video today?

The video is crafted with the creative geniuses at Free Range Studios to help launch RAN’s new national campaign targeting the US snack food industry for its use of Conflict Palm Oil connected to orangutan extinction, child labor and massive carbon pollution. The campaign is called Last Stand of the Orangutan: The Power is in Your Palm.

The video is a brief (approx. 2 mins) and touching exchange – in sign language – between a young girl and an orphaned orangutan whose home has been destroyed by palm oil.  Please watch it here now and then share with everyone you know! Please also take a photo petition and upload it on #InYourPalm.org!

After you’re done sharing the video with EVERYONE YOU KNOW you should be hungry. I just created this delicious soup from scratch and it was so warming I thought you would enjoy it, especially since it’s getting chillier and is really starting to feel like fall!

Delicious fall soup:

  • 1 Red Kuri Squash (the one I used came from our CSA, Eatwell Farm – so rich and yummy)
  • 1 can coconut milk
  • 1 Onion
  • Vegetable soup stock
  • Cumin, Cinnamon, Salt & Pepper


1. Slice squash down the middle vertically, roast at 400 degrees til soft (lots of juices will come out, use pyrex)

2. Put cooked, soft squash meat into a pot and slowly cook with a can of coconut milk for 15 min. or so on low heat, add salt & pepper to taste

3. Chop a yellow onion and grill in 2 Tbsp butter, add 1 tsp cumin,  3 dashes of cinnamon, and 2 Tbsp vegetable stock (better than bouillon paste), cook on low heat for 15 min. Add some water (just enough to cover onion mixture) and cook another 5 min.

4. Add squash and coconut mixture (should be creamy, chunky, rich) to onion mixture.

5. Enjoy!

Being a mama of this little man is the biggest blessing of a lifetime. I feel so grateful every single day!