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What is this?
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Originally published in Stanford Social Innovation Review Winter 2008
Social entrepreneurs not only must understand the broad environment in which they work, but also must shape those environments to support their goals, when feasible. Borrowing insights from the field of ecology, the authors offer an ecosystems framework to help social entrepreneurs create long-lasting and significant social change.
Copyright © 2013, Stanford Social Innovation Review
See the list below for other SSIR articles on the GG381 STRATEGIC PHILANTHROPY syllabus:
Paul N. Bloom and Gregory Dees, “Cultivate Your Ecosystem,” Stanford Social Innovation Review, Winter 2008, 5 pp.
Paul Brest, “The Power of Theories of Change,” Stanford Social Innovation Review, Spring 2010, 4 pp.
James E. Canales and Kevin Rafter, “Assessing One’s Own Performance,” Stanford Social Innovation Review, Summer 2012, 4 pp.
Kevin Starr, “The 8-word Mission Statement,” Stanford Social Innovation Review, Blog, September 18, 2012, 4 pp.
Paul Brest, “A Decade of Outcome-Oriented Philanthropy,” Stanford Social Innovation Review, Spring 2012, 6 pp.
Emmett D. Carson, “Redefining Community Foundations,” Stanford Social Innovation Review, Winter 2013, 2 pp.
Matt Bannick and Eric Hallstein, “Learning from Silicon Valley,” Stanford Social Innovation Review, Summer 2012, 4 pp.
Kevin Starr, “The Trouble with Impact Investing – Part 1,” Stanford Social Innovation Review Blog, posted Jan. 24, 2012, 3 pp.
Paul Brest and Kelly Born, “When Can Impact Investing Create Real Impact?” Stanford Social Innovation Review, Fall 2013, 9 pp. (includes all guest responses)
Ronald A. Heifetz, John V. Kania and Mark R. Kramer, “Leading Boldly,” Stanford Social Innovation Review, Winter 2004, 9 pp.
Bill Meehan and Kim Jonker, “The Rise of Social Capital Market Intermediaries,” Stanford Social Innovation Review, Stanford: Stanford Center on Philanthropy and Civil Society (PACS), Winter 2012, 10 pp.
Judith Rodin and Nancy MacPherson, “Shared Outcomes,” Stanford Social Innovation Review, Summer 2012, 4 pp.
Ivan Barkhorn, Nathan Huttner and Jason Blau, “Assessing Advocacy,” Stanford Social Innovation Review, Spring 2013, 6 pp.
Jane Wales, “The Globalization of Giving.” Stanford Social Innovation Review, Spring 2013, 2 pp.
Laura Arrillaga-Andreessen, “Giving 2.0: Getting Together to Give,” Stanford Social Innovation Review, Winter 2012, 10 pp.
Mark Kramer and John Kania, “Collective Impact,” Stanford Social Innovation Review, Winter 2011, 5 pp.
Mark Kramer, “Catalytic Philanthropy,” Stanford Social Innovation Review, Fall 2009, 5 pp.
Christian Seelos and Johanna Mair, “Innovation is Not the Holy Grail,” Stanford Social Innovation Review, Fall 2012, 6 pp.
What is this?
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What is this?
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Gran Classico is an apertif that follows the original “Bitter of Turin” recipe of the 1860s combining 25 aromatic herbs and roots including wormwood, gentian, bitter orange peel, rhubarb, and hyssop in an alcohol/water solution.
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Bulleit is a brand of Kentucky straight bourbon with an unusually high rye content. The modern bourbon is a variation on the original recipe that dates back to the early 19th century, hence’s it’s claim to be a “frontier” bourbon.
In Sylvester Stalone’s “Bullet to the Head,” Bullet carries a bottle of Bulleit into a bar and rents a glass.
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This original recipe is brought to us by Bread & Gin. Here’s how they describe their website:
Drinking as we know is a repetitive game. At BREAD&GIN, we believe that no matter how much you develop your drinking habit you’re still on the decline, so might as well decline in style. We do our best to propagate unruly behavior through irreverent videos that takes the voodoo out of mixology. Our goal is for you to have fun making your own drinks and hopefully inspire others in debauchery. Happy mixing and keep up the decline.
The Heist (BREAD&GIN Original) from BREAD&GIN on Vimeo.
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The story goes that James Sheridan first concocted the now classic “Irish Coffee” cocktail to warm American passengers arriving by plan to Foynes in County Limerick.
This particular version comes from The Dead Rabbit cocktail bar in New York City.
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Before refrigeration, “shrubs” were used to preserve fruits by mixing them with vinegar. They have made a come back as part of the craft cocktail movement.
For more, see Tim Oakley’s “Shrub: A History.”
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This advertisement for Pimm’s No. 1 Cup cleverly reveals the basic ingredients of the classic Pimm’s cocktail, famous for its consumption at Wimbledon.
http://www.youtube.com/watch?v=5_Vw3lNqWvw
This version of the classic cocktail is from Maxwell Britten, bar captain at Maison Premiere in Brooklyn.
