IN THE KITCHEN WITH BARBARA ADOLPHE

As executive director of the Center for Prevention and Counseling, in Newton, Barbara Adolphe has two huge challenges. First, addiction wears no face and every face, and people are afraid of it. “It hits people of all ages and all facets of the population and there’s a big stigma attached to it,” she said, “So a prominent doctor, lawyer or businessperson isn’t going to be a poster child and say, ‘two years ago I was an alcoholic.’ They could loose patients, clients, customers or even their job if they did.” Drug and alcohol addictions are very real and don’t discriminate among race, financial status or community. Adolphe’s second big challenge is finding funds to support families of substance abusers. “We receive federal, state and local grants, but all site very specific things they will cover. We can help the substance abusers, but we lack funds to help the families of abusers, and that’s so important.” To this end, The Center for Prevention and Counseling is holding a running race on Sunday, September 14 called Paces for Prevention. The race will be held at Swartswood State Park at 9 a.m. and includes a 5-kilometer family run and a toddler sprint. Participants can either run or walk and will be treated to live music by TranTracks. “Dollars raised will go directly to help children and families who are affected by substance abuse and do not fall fit under the auspices of the grants.” Adolphe grew up in Bergen County then went to Adelphi University on Long Island where she majored in Education. After college, she was a special education teacher for several years, then got married and had babies. She and her husband moved to Sussex County, as they thought it would be a great place to raise their two children. Several years later, when the marriage failed, Adolphe realized that teaching salaries were very low at the time and she’d be unable to support herself and kids, so she became a waitress. By the mid 80s, she had the position as restaurant manager at Krogh’s Restaurant and Brew Pub in Sparta. Adolphe said she learned a lot from Krogh’s owner, Bob Fuchs. “I had always been very human service oriented,” she said, “He taught me a lot about being a compassionate business owner and how to have a better balance of my skills.” Several years later, with her children grown up, Adolphe was looking for volunteer work and discovered an agency around the corner from where she lived in Newton. She started volunteering at The Center for Prevention and Counseling in 1989, and two years later, became a paid employee. Two years after that, in 1991, she became the executive director. “The biggest challenge is finding dollars not attached to grants. Too often we get calls from families of substance abusers that need help or from families with kids who are not yet involved with the court. The grants are very specific and won’t let us serve people not associated with their intent.” Whether through new funding opportunities, new collaborations or new programs created to respond to the latest drugs of abuse, The Center for Prevention and Counseling’s dedication to fighting this disease remains strong and constant, as it was when it was founded in 1973, and Adolphe enjoys being at its helm. When she’s not at the center, Adolphe, who lives in Stillwater high above the Paulins Kill, is passionate about three things: vegetarian cooking, hiking and Contra dancing. Contra Dance refers to several folk dance styles in which couples dance in two facing lines of indefinite length. Adolphe likens it to square dancing. She’s danced all over the country including taking part in a 12 hour Contra dance marathon in New Hampshire. Adolphe has also hiked all over the nation with the Sierra Club and Appalachian Mountain Club. Her most amazing hike was through the wilderness of Southwestern Colorado. Adolphe also likes to life weights, and with all her activities, you‘d never guess she‘s 60. “I also have to wonderful children,” she said. Her 33-yar-old son, Jesse, is a professional drummer living in New York City, and her 31-year-old daughter is a home birth mid wife in California. Baked Polenta Extravaganza Preheat oven to 350 Ingredients: 2 tbsp olive oil 1-2 large onions (depending on taste) diced into medium sized pieces 3-6 garlic cloves (depending on taste) diced into medium pieces 1-2 packages fresh portobello mushroom caps (depending on taste), sliced 10 oz. fresh baby spinach 1/2 cup sundried tomatoes, diced (any size pieces) 1 15-oz can beans rinsed or 1 cup dried beans soaked and cooked per directions (any kind including black, garbanzo, cannellini, navy) 1 16-oz Polenta roll (rolls of cooked polenta can be found in the produce section of supermarket near the soy-based products) 1 25-oz jar marinara sauce (any kind or flavor) 1 cup freshly grated parmesan cheese 2 cups freshly grated mozzarella cheese 1 cup chopped or whole leaf fresh basil for garnish (optional) Heat olive oil in large skillet over medium heat. Add onion and garlic pieces and saute over medium flame until nicely browned stirring frequently to prevent burning. Another tbsp of olive oil can be added if necessary. Add sliced mushrooms and saute until well-cooked. Add spinach, sundried tomatoes and beans and saute until spinach is wilted. While mixture is cooking, slice Polenta into 1/4 inch slices. Cover bottom of large (8” x 12”) baking dish with sauce. Arrange polenta slices over sauce. Add onion mixture, spreading evenly. Cover with remaining sauce. Sprinkle with parmesan cheese then cover with mozzarella cheese. Bake at 350 for 45 minutes or until mixture is bubbly and cheese is nicely browned. Remove from oven and let sit for five minutes before serving. Sprinkle each serving with fresh basil.