OUTDOORS

18 THE SUN OUTDOORS JANUARY 12, 2022

Suncoast Waterkeeper, guardian of the bay

Reel Time

RUSTY CHINNIS

As readers are no doubt aware, I love to write about all things fishing, including the need to actively work to protect the resources that support this special area. That’s why I work with and write about Suncoast Waterkeeper, the organization that I believe is the driving force in protecting water quality in Sarasota Bay and Anna Maria Sound.

The organization has experienced significant growth recently and is now seeking an executive director. A member of the International Waterkeeper Alliance, the group was formed in 2012 by attorney Justin Bloom. A graduate of New College in Sarasota, Bloom worked in New York City as Waterkeeper Alliance’s Eastern regional director before moving back to Sarasota and founding Suncoast Waterkeeper. The mission of Suncoast Waterkeeper is to protect and restore the Florida Suncoast’s waterways through enforcement, field work, advocacy and environmental education for the benefit of the communities that rely upon these precious coastal resources. The group’s stated priority is to work with local municipalities to ensure that appropriate laws are being followed, and to take corrective action when they are not. Their work is supported by science, statutes and environmental ethics.

This is a terrific opportunity to lead an organization with a committed board that has a proven track record of success and has seen exponential growth over the past few years. While the organization’s focus is on the coastal waterways of Sarasota and Manatee counties, it has negotiated major settlements with Sarasota County, St. Petersburg and Largo. These settlements have led to millions of dollars of investment in upgrading outdated wastewater treatment facilities that have and will have a major impact on preventing nutrient loading to Tampa Bay and Sarasota Bay. The organization is highly respected in the community as a leader in protecting the resources that are the economic engine of the region.

Suncoast Waterkeeper is located in an area that is rich in philanthropy, at the center of three National Estuaries, and is one of the fastest-growing metropolitan areas in the United States. This position provides direct access to some of the area’s most influential decision-makers.

RUSTY CHINNIS | SUN Suncoast Waterkeeper's work helps ensure that quality trout swim local waters. Eben Schaefer took this fish on fly in Palma Sola Bay.

SEE REEL TIME, PAGE 19

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Kiwanis campout

FISH board votes to invite Kiwanis members to come to the FISH Preserve for a weekend of camping and fun.

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BY JASON SCHAFFER

SUN CORRESPONDENT | jschaffer@amisun.com

CORTEZ - The Florida Institute for Saltwater Heritage (FISH) held its monthly meeting on Jan. 3 at Fishermen’s Hall in Cortez, and on the agenda was a vote to hold a campout weekend at the FISH Preserve for the Bradenton Kiwanis Club.

“The Kiwanis Club has been working with us on a project out here, but it’s a small portion of the Kiwanis Club,” said Allen Garner, who has worked hundreds of hours on improvements to the FISH Preserve in Cortez. “Those of us that have been working on the project wanted to get more of the club members out here to see it.”

Garner says the purpose of having a campout is to get Kiwanis members who were not able to participate in the project to have a chance to see all the good work that has been done. They are welcome to bring tents, motorhomes or whatever they may choose to camp in and enjoy a weekend of fun at the Preserve.

“We also want to make it a kayaking day so they can see the extent of the preserve,” said Garner. “We want to get more members out to see the place, and maybe that will help with funding in the future.”

The FISH board of directors voted unanimously to approve the camping weekend, which will be Feb. 11-13.

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JASON SCHAFFER | SUN Allen Garner addresses the FISH board of directors at their Jan. 3 meeting at Fishermen’s Hall in Cortez.

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FROM PAGE 18

Suncoast Waterkeeper's executive director will lead the organization’s daily activities while developing sustainable streams of revenue through fundraising. The director will have overall operational responsibility for Suncoast Waterkeeper’s programs and will work with Publitics, the organization's public relations firm, to manage its social media presence and website management. The director will report directly to the board of directors. This is a remote/ virtual workplace position to start and has the potential for an office location in the future.

The director will be expected to communicate a clear vision for Suncoast Waterkeeper, coordinate and implement ongoing strategic planning and direct fundraising and budgeting. A major focus will be on identifying, applying for and monitoring grant applications. The director will also oversee committees to strengthen membership, donations and sponsorship programs.

Strong communications skills will be necessary to effectively serve as the official spokesperson and to clearly articulate a compelling case for supporting the mission. The director will work with a variety of audiences, particularly city and county officials, community leaders and major donor prospects. The director will attend community, government and agency meetings to represent the organization. In addition, the director will advise and inform board members, recommend policy and provide clear and accurate reports for the board to effectively monitor the organization’s progress. The director also will be charged with establishing evaluation systems and organizational processes to monitor project and program outcomes and improve quality services.

Financial planning, compliance and management skills will be needed to work with the treasurer and accountant in preparing and presenting the annual budget with the board’s direction and guidance. The director will also monitor cash flow and provide regular, comprehensive reports to the board on revenues and expenditures. The director will oversee all necessary registrations and certifications to comply with state requirements for nonprofits.

Qualifications require a bachelor’s degree in environmental sciences and/or environmental studies or nonprofit management. An advanced degree is a plus. Equivalent experience in environmental sciences and/or environmental studies or nonprofit management will be considered. The director should also have a proven track record of 3-5 years in a leadership role, preferably in a nonprofit. Public speaking and media experience will be a critical component.

Suncoast Waterkeeper is an equal opportunity employer. The organization celebrates diversity and is committed to creating an inclusive environment for all employees, contractors, volunteers and members of our community. Salary and benefits are commensurate with experience.

APPLICANTS SHOULD SUBMIT: • Cover letter • Resume/CV • Three references (references will only be contacted during the final round of interviews)

Submit applications to: EDSearch@suncoastwaterkeeper.org, P.O. Box 1028, Sarasota, FL 34230 • 941-202-3182 www.suncoastwaterkeeper.org

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20 THE SUN FOOD & WINE

JANUARY 12, 2022

Blueberry muffins an easy treat

Paul Foster

GINNY'S AND JANE E'S CAFE AND GIFT STORE

It’s morning and you’re on the way to work or you’re about to sit down and read the paper. You got a great espresso, Americano or latte with something to nibble on. Pretty good chance that “something” is a fresh morning muffin. There are many kinds to choose from. It could be a bran muffin with raisins or maybe a cake-base banana muffin. Corn and bran muffins go back to the early 1800s in America. They were dense and hearty then, with a focus on lots of calories. Nowadays, it’s about just being flavorful and delicious. Americans love to accompany their coffee with something sweet. It can be a fruit or cheese turnover, a donut, eclair, a muffin or a decadent cinnamon roll. It’s easy to pick at while reading or going to the beach or while you are driving somewhere. Dunkin’ Donuts and Starbucks have good coffee, but they bring you in for a donut or muffin to accompany that cup of coffee.

At Ginny’s, our number-one selling muffin is our blueberry. It can be challenged by our chocolate chip and bran muffin, called the “morning glory,” but the blueberry is the top choice for many locals and visitors. The key, of course, is lots of blueberries. No secret there. Nothing worse than getting a muffin that’s all cake. It needs to be moist and full of fruit.

At home, if you are having company over in the morning, have some fresh-baked muffins on the table. It’s easy, delicious and not too messy. No muss, no fuss. The recipe we share with you here can have any fruit put into the mix. Blueberries are great, but so are strawberries, blackberries, bananas, pecans and brown sugar, (coffee cake muffin) apples, and cranberries. The key is, add the fruit into the batter last, and directly put the mix into the muffin tin for baking.

The following is our recipe at Ginny’s, tried and true. We use frozen, wild blueberries from Maine. But there are lots of Florida blueberries, as well. Personally, the smaller Maine berries are full of flavor and it’s why we use them. Also, we add the berries frozen to the mix. The juice can water down the mix but if you remove the juice, you remove the flavor. The berries will begin to thaw when you mix them in and you will get that wonderful color throughout the mix.

SUBMITTED

Blueberry Muffins

(Serves 15 6oz muffins)

Ingredients

24 oz butter 43 oz sugar ¼ cup baking powder 1 tablespoon salt 12 large eggs 62 oz AP flour 3 cups whole milk 20 oz frozen Maine blueberries 1/8th cup vanilla extract Brown sugar

Directions

• On low setting, mix butter, sugar, baking powder, salt, and eggs in a bowl. • Scrape all of mix off of side of bowl, then break up any butter chunks. Then mix on low for one minute, then high for one minute. Then stop, add milk, eggs and vanilla, mix on low until well mixed. Stir in the berries until well blended. Spray veggie oil into muffin pans making sure to cover sides and scoop 5 to 6 ounces into each muffin cup. Press some brown sugar on top to taste. • Bake at 350 degrees for 30 to 35 minutes depending on the size of muffin.

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