Forum on Social Entrepreneurship

I am going to attend this forum because I am very interested in the subject. I always tell my children that the job they should undertake when choosing their careers in life should matter to their community. I hope they will listen. One should work on making money, building a career, etc... but social responsibility is vital. I hope to get a clearer idea on how to build a business based on these principles. It's been on my mind for a while now...

“The Forum on Social Entrepreneurship …

Supporting and Promoting Social Entrepreneurship in Lebanon”

  The Forum uses practical cases from Lebanon to enable participants and experts to

define the concept and the criteria for social enterprises in Lebanon,

as well as proposing solutions to possible challenges.

On March 15^th, 2012 from 3:00 to 7:30pm, 

At the Medical Sciences Campus, Auditorium C,

Saint Joseph University, Damascus Road.

Join us and share your experiences and ideas.

Register before March 14th, 2012 on:

www.forummicrofinancerhonealpes. org

This one-day Forum will address the concept and application of social entrepreneurship within the Lebanese context. It is intended as a first nation-wide attempt to define the criteria and
requirements for initiating and sustaining social businesses in Lebanon.
Social entrepreneurship: A new business model for social change.

What is social entrepreneurship?

Who are social entrepreneurs?

Why do we need social enterprises?

How can Social Entrepreneurship support social and economic development?

How can we promote social entrepreneurship?

Panelists: Gilbert Doumit - BRD, Georges Khalaf - Synergos, Pierre Issa - arcenciel, Dr. Khater Abi Habib - Kafalat
Moderator: Rania Baroud

Defining the criteria of a social enterprise
Speakers: 2b design, Souk el Tayeb, Responsible Mobilities, USJ

Financing a social business
Speakers: Kafalat, ADR

Enhancing the legal and tax environment
Speakers: IRAP, Municipality of Ghbaleh, USJ, Institute of Finances - Basil Fuleihan

Fostering innovation in social entrepreneurship
Speakers: Little Engineer, Berytech, LEAD, Sahbeh

Forum on social entrepreneurship in Beirut
Organized by arcenciel in collaboration with Beyond Reform & Development and Saint Joseph University.

Forum Language: Arabic.

Barbara With Pierre Bared "Helwe Beirut"

Ladies and gentlemen, it is very sad to say but this is my last report with Helwe Beirut. Why? I have no idea. The show shut down a few days ago. What you are seeing these days are reruns. According to rumors, it's because of in-house politics bla bla bla.... The producer called me the night before I was to head down to Tyre to do a report on lost forgotten recipes of the South and BOUM she hit me with this news! I was overwhelmed because these weekly segments have become part of my life and sharing all my adventures with the audience was really special to me. I am what you call a believer in a philosophy that states: "If it's meant to be, than it's probably better for me", so I say as long as I have good health, I will keep walking— doing what I always do (with or without a camera to record my trips).

This report above was shot just a week before this harsh ruling. It's very symbolic! I shot the segment with one of my very good friends (Pierrot) and captured life of a shepherd (Nizar) with goats (baby goats included) and the making of traditional bread in the tannur. All these elements are so special to me. The simple life, nature, friendship, family, good wholesome food—This was my message to the Lebanese people and to the people in Arab countries who also viewed Helwe Beirut.

I would like to thank all those who worked with me especially Randa Abyad, the producer of Helwe Beirut. She was the one who pushed me to become a TV host. I will always be grateful to her for believing in me and never questioning my "trips". Roula Sidnawi is the segment director who worked on all my reports with unconditional love. She is amazing and I really would not have succeeded if I did not have her by my side. To Roula Saad and all the LBC crew with whom I worked: cameramen, sound engineers, light ... Thank you!

I asked my husband when I heard the news, "Do you think my fans are going to accept not seeing me every week in a different location in Lebanon cooking with food producers?" He answered, "Of course not, they will go down to Martyr's Square and shout... We want Barbara back!" He is silly, but it's a thought! Just kidding.

To all my dear fans, I will be back soon—I promise!

Barbabara With Marleine Matar "Helwe Beirut"

Chef Marlene Matar is a graduate from Cordon Bleu, Paris. She lives in Beirut and has written 2 cookbooks. She gives courses in her house on a regular basis. You can find her on Facebook, if you are interested. I'm very excited about her next book project dealing with recipes from Syria, especially from Aleppo. In this report, she shares two of her recipes with us. The mehamara is the quintessential Aleppo mezze item. The kebbeh recipe is delicious. It was the first time I tasted such a dish. I hope the book doesn't take too long to come out, as I am dying to discover Syrian recipes. My ancestors lived in Aleppo for a few generations, therefore I am familiar with some of the foods and culture.

Marlene's Mehamara:

1 cup of breadcrumb
5 tbs red pepper paste
2 tbs of pomegranate molasses
1 tbs of cumin
1 tbs of sugar
1/2 cup of olive oil
2 tbs lemon juice, if needed
1/3 cup of water (more or less)
1 cup walnuts
salt to taste

Barbara With Rana Salam In Basta "Helwe Beirut"

Had a great time with Rana Salam. We each live in our little world, but we meet halfway and understand each other completly. We are so taken by our Lebanese roots and have build our life's work on its traditions. Rana and I went to Basta to eat her favorite dessert. It reminds her of her childhood, that's very special. I invite you to discover this adventure taken by two passionate girls.

Proud owner of the shop

Farha wa Marha

Very exotic dessert

The Recipe in Short:

1 kg Italian rice
1 kg tehini
2 kg sugar
3 1/2 kg water
50 g turmeric
200 g pine nuts

Methods of preparation are described in the segment above. Watch it!

To visit the shop:
Makary & Hachem
Basta
01-643423

Tweeting

Everything is moving so fast, never understood what Twitter was all about. Couldn't bother to put more in my little brain (it's overstuffed with so much information - children and food related mostly). One day, I met a very nice man who asked me if I was on Twitter. I said, "NO!" He encouraged me to get into it. With his help, a few minutes of apprenticeship—there I was tweeting away. I sometimes get weird followers (perverts, yuck!) which I immediately block. The blocking was part of my apprenticeship too. Twitter helps me link to a network of food lovers all over the world. I am now happy to be tweeting!

Want to follow me? Beware you might get hungry!

https://twitter.com/#!/BarbaraMassaad

Horeca 2012

It's that time of year again! I'm very excited this year because I will be hosting again for the 3rd consecutive year a stand called the Atelier Gourmand and Lebanese Culinary Heritage. Competitions, presentations, celebrity chefs  performing live on stage will share their passion and innovation in reviving traditions and highlighting trends. Read more about Horeca and related subjects in this issue of Hospitality News.

Here are my views concerning Horeca, as quoted in this month's issue of Hospitality News.

" I have been attending Horeca for about 15 years now. I think it is an important fair, both to people in the industry and to those who are curious about the field. Personally, I find this event to be an important part of my work. Lately, since 2008, with the collaboration of the Hospitality staff, I have been involved in presenting visitors with local foods / producers from all over the country. It started with my involvement with Slow Food Beirut and now has become a personal yearly venture. Horeca gives me the chance to share my experiences with others whilst at the same time I am learning from them too. It is a place where one can exchange ideas and form solid business acquaintances which may last a lifetime."

My Love for Lebanon

It's part of who we are, undeniably and unmistakeably Lebanese! I have lived abroad, traveled the world and yet Lebanon calls me back. Is it the food, the people (not all), the climate, the topography, the air, ... God protect our country from more destruction, corruption, and useless construction. Don't sell your country for a pocket full of gold, you will leave this earth naked as you have entered it.

Okay, me being philosophical today! I'm scared for my country, what can one woman do? As the saying goes, "Make Food not War".