Bio: Richard L. Anderson – For over 40 years, Rick Anderson has been a successful, marketing communications and public relations strategist to a wide range of public and private companies, government agencies and nonprofits. He was the co-director of the financial services practice at Fleishman-Hillard and co-founder of the Global Consulting Group, now a part of Nasdaq. Rick began his career with Textron and later served as Ombudsman and Assistant Secretary of Economic Affairs for the Commonwealth of Massachusetts under two governors. Rick has been a BloomAgain board member since inception in 2014 and currently serves as the nonprofit’s chief marketing officer. Sautéed Mushrooms with Onions and Sherry 2 onions, cut into slivers 6 cups sliced mushrooms, any assortment will work ¼ cup olive oil 1/3 cup Sherry wine 1 Tbs. minced garlic, Tamari to taste Fresh chopped parsley Trim off stems of mushrooms and slice. Heat oil in bottom of wok and add onions. Cook on medium heat until the onions begin to soften. Add the mushrooms and cook for a few minutes until the mushrooms begin to wilt. Add the garlic and cook a few more minutes until the mushrooms are soft. Add the sherry wine and cook until all of the liquid is absorbed. Splash the mushrooms with some Tamari and cook until the Tamari glazes and caramelizes the mushrooms. Garnish with chopped parsley