How you doin’? What is New Orleans all about? New Orleans is world-renowned for its distinct music, Creole and Cajun cuisines, unique dialect, and its annual celebrations and festivals—most notably Mardi Gras… this year starting with Fat Tuesday on March 4th.

The historic heart of the city is the French Quarter, known for its French and Spanish Creole architecture and vibrant nightlife along Bourbon Street. The city has been described as the most unique in the United States, owing in large part to its cross-cultural and multilingual heritage. New Orleans is a bustling port city on the Gulf where the mighty Mississippi river greets the commerce of the world.

Founded in 1718 by French colonists, New Orleans was once the territorial capital of French Louisiana before being sold to the United States by Napoleon in the Louisiana Purchase of 1803. New Orleans in 1840 was the third-most populous city in the United States, and it was the largest city in the American South from the Antebellum era until after World War II.

So, what is it about New Orleans that makes it so special? It’s the excitement, the people and the great food. The food has a wonderful mix of harmonious cultures—Cajun, Creole, African, French, Native Americans (Chitimacha), British, Italian, Irish, Polish and American.

Gumbo is a spicy, thick stew made with chicken, sausage, seafood, and vegetables, including okra; it is traditionally served over rice. The origins of gumbo go back to the West Africans who were brought to the colony of French Louisiana. West Africans used okra to thicken stews made with meat and shrimp. As a matter of fact, the word for ‘okra’ in West Africa is ‘ki ngombo’ and in French, it’s ‘gombo’. Over time French, Native American, Caribbean, Creole, and Cajun influences created the different varieties of gumbo: thick and thin, with or without tomatoes, with seafood, chicken, or sausage, and with or without okra.

Thanks to kitchen technology—the Instant Pot—it doesn’t take long to make it. My Instant Pot Gumbo is a quintessential New Orleans dish that is hearty, satisfying, flavorful and perfect for a crowd. This all-time favorite can be made with a variety of meats and seafood. The one pictured was a light seafood gumbo made with sausage, shrimp, lobster and crawfish (more on crawfish in the ChefSecret below). It truly tastes amazing when served over rice.
 
Prep time:  10 to 15 minutes
Cook time:  20 to 25 minutes
Instant Pot cook time:  4 minutes (allow 10 minutes to get up to pressure and another 10 minutes to cook the shrimp)
 
Ingredients 
1/2 pound shrimp peeled and deveined
1 teaspoon Creole seasoning or Cajun seasoning
1/2 cup olive oil + 2 Tbsp extra for sautéing
1/2 pound Andouille sausage or smoked sausage, cut into 1/4 inch slices
1 pound boneless skinless chicken thighs cut into bite size pieces
1/2 cup all-purpose flour
1 cup diced red onions
1 cup diced green bell pepper
1 cup diced celery
2 tablespoons minced garlic
4 cups chicken broth (for seafood gumbo, I used 3 cups broth, 1 cup clam juice and 1 cup Champagne)
1 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon cayenne pepper (or, to your taste)
1 teaspoon dried thyme
1 teaspoon salt or to taste
2 teaspoons brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
2 bay leaves (small) or 1 large
2 cups frozen okra, sliced in thirds
1 can (14.5 oz.) diced tomatoes or 2 cups freshly chopped tomatoes
1 pound uncooked whole crawfish (optional)
1/4 pound chopped lobster meat (optional)
2 tablespoons thinly sliced green onions (green parts only) 
Chopped parsley to garnish
 
Directions

1. Rub the shrimp with Creole or Cajun seasoning and set aside.
2. Select SAUTE mode and when Instant Pot has heated, add 2 tablespoons of olive oil to the inner pot.
3. Add the andouille sausage and chicken, and cook until browned, about 8 to 10 minutes.
4. Press CANCEL and transfer the chicken and sausage to a plate using a slotted spoon and set aside.
5. To make the roux use a medium saucepan and add remaining 1/2 cup olive oil and all-purpose flour.
6. Cook the oil and flour until the mixture resembles dark peanut butter, stirring frequently, and being careful not to burn. This can take about 10 to 15 minutes. For my seafood gumbo I didn’t get the roux very dark as I wanted to taste the shellfish. Be patient… this is important. If you don’t have the time to cook it right “today” save it for another day.
7. Add the onions, bell pepper, celery and garlic to the roux. Stir until vegetables are slightly soft, about 5 minutes.
8. Using a wooden spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom. Deglaze with a couple of tablespoons of broth as needed.
9. Moving back to the Instant Pot, select SAUTE mode
10. Stir in the broth (can include clam juice and wine), white, black and cayenne peppers, thyme, salt, brown sugar, Worcestershire sauce, lemon juice, bay leaves, frozen okra and then transfer the roux mixture to the Instant Pot.
11. Stir in the reserved chicken and sausage.
12. Add tomatoes on top and gently push down with a spatula to submerge. Do not stir.
13. Close Instant Pot lid and set the PRESSURE mode on HIGH FOR 4 MINUTES.
14. After cooking, do a QUICK RELEASE of the pressure and open the Instant Pot.
15. Immediately stir in the shrimp and close the Instant Pot for another 10 minutes.  The shrimp will cook in the residual heat (if using precooked lobster or crawfish let the shrimp cook for 5 minutes then open the lid again and add the rest of the pre-cooked seafood).
16. Open the Instant Pot, stir and ladle the gumbo over Jasmine Rice or rice of your choice.
17. Garnish the gumbo with a sprinkle of parsley and green onions.

ChefSecret: Some recipes suggest cooking the roux in the Instant Pot, I don’t. My Instant Pot is prone to getting a HOT or BURN message. I recommend cooking the roux on the stovetop and adding it to the inner pot after the broth. The darker the roux, the more intense the flavor of the gumbo.  Be sure not to burn the roux, so keep stirring constantly especially as it gets darker.
One of the things I really love about gumbo is anything goes. For the pictured recipe I deleted the chicken and added lobster meat and crawfish as noted in the ingredient listing. The precooked crawfish were a mistake. I got all the flavor, but the meat was barely noticeable. Next time I’ll just get a half dozen or so crawfish and use them as a garnish on the top. You can also add fresh clams and crab meat for more seafood flavor.

Quip of the Day:  “Being trapped in a car with a talkative child is like having an insane parrot glued to your shoulder.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to [email protected].  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
#Entrees #Dinner #NewOrleans #BigEasy #Gumbo #InstantPotGumbo #InstantPot #FatTuesday #MardiGras2025 #MardiGras #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Hawaiian Luau Chicken is sure to transport you to sunny skies, ocean waves and warm sands at Waikiki Beach. You can smell the intoxicating aroma of the luau made by simmering chicken thighs in an aromatic broth of soy sauce (or shoyu), ginger, garlic and brown sugar, it’s bright and bursting with umami flavor.
 
“Shoyu” is a Japanese-style soy sauce that’s made with a combination of soy and wheat. It has a sweet-and-salty flavor and is used in stir-fries, as a dipping sauce for tempeh, sushi, grilled meat, tofu, eggs and vegetables and as a marinade. Aloha brand is commonly used in Hawaii but Kikkoman is an easily accessible brand that works just as well.
 
Hawaiian Luau Chicken is best served with rice, of course, and sautéed bok choy, udon noodles, or stir-fried vegetables are all great accompaniments.
 
Prep time:  15 minutes
Cook time:  30 minutes
Yield:  4 servings
 
Ingredients 
1/2 cup shoyu soy sauce ( I prefer Kikkoman low sodium)
1/3 cup packed light brown sugar
5 tablespoons finely chopped garlic
3 tablespoons peeled and finely grated fresh ginger
1-3/4 cups unsalted chicken stock, divided
4 bone-in, skin-on chicken thighs (roughly 1-1/2  to 2 pounds)
2-1/2 tablespoons cornstarch
Sliced fresh scallions (green onion tops)
 
Directions

1. In a medium Dutch oven or a large, high-sided, heavy-bottomed skillet, whisk together the shoyu, brown sugar, garlic, ginger and 1-1/2 cups of stock until the sugar dissolves, about 1 minute.
2. Add the chicken thighs, skin-side down, and bring to a boil, undisturbed, over medium-high heat.
3. Reduce the heat to medium-low, cover with a lid, and simmer, turning the chicken halfway through, until it is tender and a thermometer inserted into the thickest portion registers 165°F, about 25 to 30 minutes.
4. Remove from the heat.
5. Broil the chicken (optional):
6. Using tongs, remove the chicken pieces and place them on a large-rimmed sheet pan, skin-side up.
7. Preheat the oven to broil with a rack about 6 inches from the heat source. Broil the chicken until the skin is golden brown and crisp, about 3 minutes.
8. In a small bowl, whisk the cornstarch and remaining 1/4 cup of chicken stock until well combined.
9. Add the cornstarch mixture to the shoyu mixture in the Dutch oven and whisk to combine.
10. Boil, stirring constantly, until the sauce is thick enough to coat the back of a spoon, about 1 minute.
11. Return the chicken, skin-side up, to the Dutch oven and spoon the thickened sauce over it.
12. Garnish with scallions, if desired, and serve.
13. Store leftovers in an airtight container in the fridge for up to 4 days.

ChefSecret:  If you want to get the true luau flavor, finish off the chicken thighs on an outdoor barbecue.

Quip of the Day:  This luau has me on island time—no rush, just relax.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entrees #Dinner #HawaiianLuauChicken #Aloha #Shoyu #IslandDinner #WaikikiBeach #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? My executive chef, Spencer, used to tell me the magical thing about Pad Thai is the way it layers flavor with texture. It’s bright, hot, nutty, salty, sweet, and full of umami, a perfectly balanced complexity that belies the stir-fry ease of the dish.
 
It’s also the rare dish that everyone agrees on—I’ve yet to meet anyone who doesn’t love Pad Thai. For all those reasons, it’s a meal maker’s dream—it’s fun to make it for other folks because you always get more than 100% appreciation back on your cooking effort.
 
According to food histories, Pad Thai is based on the Chinese culinary tradition of stir fries. Kway teow is Chinese for rice noodles and pad is fried in Thai, so the name roughly translates to ‘Thai-style stir-fried noodles.’ It was either invented or introduced to Thailand in the 1930s, a pivotal time in the country’s politics, when its leaders were trying to both westernize and build national unity (Refer to the King & I Movie). Street vendors were encouraged to make Pad Thai as an expression of Thai cuisine, but also to help the country through an economically difficult time—rice noodles, stir fried veggies and very little protein add up to a satisfying yet inexpensive meal.
 
The dish takes the bulk of its flavor from a sauce made with tamarind paste, fish sauce, soy sauce and brown sugar. If you don’t have tamarind paste, you can replicate its signature sour-sweet flavor with pomegranate molasses and lime juice—as I’ve done here. The result is a close approximation to tradition: a tangy, umami-riffic sauce that clings to the noodles and the dish’s many other ingredients.
 
For protein, I use chicken. The chicken is nice and chewy and brings some fat to the dish. The chicken gets tossed into a wonderful jumble with the aromatics, chewy noodles, veggies—bean sprouts, shallots, and green onions—and that beautiful sauce. Add the crunchy peanuts and bright cilantro leaves, and you’re all set.
 
Pad Thai is a fantastic dinner. It’s also impressive for weekend lunches and, given the egg, I’d even fry up a big batch for brunch. It pairs well with deep, dark, chewy, roasty beers, like porters or stouts, or a glass of Fume or Sauvignon Blanc or Riesling.
 
Ingredients 
For the Pad Thai sauce
2 tablespoons packed light brown sugar
2-1/2 tablespoons Thai fish sauce
2 tablespoons pomegranate molasses (see ChefSecret)
2 tablespoons freshly squeezed lime juice
1/2 teaspoon soy sauce
1/3 cup water
1/4 teaspoon ground white pepper
 
For the Pad Thai
4 ounces dry Pad Thai white rice noodles
3 teaspoons peanut oil, divided
1 teaspoon kosher salt
1 chicken breast, sliced into ¼”-thick strips
6 ounces extra-firm tofu, patted dry and cut into ½ x ½ x 2” batons
2 shallots, thinly sliced
4 garlic cloves, minced
1/2 teaspoon crushed red pepper
3 large eggs
1 pinch salt
2 cups bean sprouts, plus more for garnish
4 green onions, thinly sliced on the bias
1/2 cup roasted peanuts, finely chopped, for garnish
1/3 cup cilantro, leaves only, for garnish
6 lime wedges, for garnish
Chili oil, for serving
 
Directions 
To make the Pad Thai sauce

1. In a small bowl, whisk together the light brown sugar, fish sauce, pomegranate molasses, lime juice, soy sauce, water and white pepper. Set aside.

To make the Pad Thai noodles

1. Bring a large pot of water to a boil. Place the pad Thai noodles in a large heatproof bowl and pour the hot water over the noodles, making sure they are submerged. Let sit until al dente, 3 to 5 minutes.
2. Stir to loosen the noodles, then drain and rinse with cold water to stop the cooking process. Set aside.
3. Heat 2 teaspoons peanut oil in a large nonstick skillet over medium-high heat.
4.  Add the chicken and extra-firm tofu strips, sprinkle with 2 pinches of kosher salt, and cook, tossing occasionally, until the chicken is cooked through; 5 to 7 minutes.
5. Transfer the chicken and tofu to a plate.
6. Heat the remaining 1 teaspoon peanut oil in the skillet. Add the shallots and cook until softened; about 3 minutes.
7. Stir in the garlic and crushed red pepper and cook until fragrant; about 30 seconds.
8. Push the shallot mixture to the side and reduce the heat to medium-low.
9. Meanwhile, in a small bowl, whisk the eggs and a pinch of salt.
10. Pour the eggs into the empty side of the skillet and cook, stirring occasionally, until scrambled and mostly cooked through; 1 to 2 minutes. Push the eggs to the side.
11. Add the noodles, chicken, tofu, bean sprouts, green onions and Pad Thai sauce. Increase the heat to high, toss to combine, and cook until heated through, about 2 minutes.
12. Transfer the finished Pad Thai to a large warm serving dish.
13. Garnish with additional bean sprouts, chopped peanuts, cilantro leaves and lime wedges.
14. Drizzle with chili oil, if desired.

ChefSecret:  If you can find tamarind paste, use 4 tablespoons of that instead of the pomegranate molasses and lime juice mixture. For added heat and a little color, feel free to add slivers of red chile.

Quip of the Day:  I never knew tofu could be this good! Honestly it never o-curd to me.
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Do you have a question or comment?  Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entrees #PadThai #OrientalBangkok #RiceNoodles #Tamarind #Dinner #Brunch #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Sheet Pan Mediterranean Crispy Chicken is a beloved Middle Eastern dish that combines a bold contrast of Mediterranean flavors thrills… bright with sumac and lemon, yet full of earthy, warming spices like cumin, cinnamon and allspice. It’s also one of those showstopping platters that, with just a little forethought, you can make on the average weeknight. It is the king of sheet-pan dinners.
 
It works best to start the marinade process early in the morning. The marinade is a simple combination of lemon juice (fresh is better), olive oil, garlic cloves and spices. There is no chopping, mincing and dicing or fussing. Six to eight hours in the marinade gives the chicken plenty of time to soak up all that flavor. When ready to cook, just toss it in the oven and then use the roasting time to prepare all the garnishes and pour a glass of wine.
 
The chicken comes out of the oven unbelievably juicy with a deep golden brown color and crispy skin. Serve it on a platter of warm (grilled or toasted) crusty bread to sop up all the flavorful pan juices. To fully enjoy, pull off hunks of the bread and fold them around the deeply aromatic chicken, crunchy toasted pine nuts and pungent red onions. It is perfection in every single bite.
 
Prep time:  15 minutes
Marinate time:  6 to 8 hours (overnight is great)
Cook time:  40 to 45 minutes
Yield:  4 servings
 
Ingredients 
2 to 3 pounds bone-in, skin-on whole chicken legs and thighs
1/4 cup freshly squeezed lemon juice
3 tablespoons extra virgin olive oil
4 garlic cloves, crushed
1-1/2 tablespoons crushed sumac
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1-1/2 teaspoons kosher salt
1/4 teaspoon allspice
1/4 teaspoon freshly-ground  black pepper
1 red onion, halved and thinly sliced
1 warm loaf crust French, sourdough or rustic bread
4 tablespoons toasted pine nuts
3 tablespoons freshly chopped parsley, for garnish
2 fresh lemons cut into 8 lemon wedges, for serving
 
Directions

1. Using a chef’s knife, score the tops of the chicken legs and thighs diagonally, about 1-inch apart.
2. In a large bowl, whisk together lemon juice, olive oil, garlic cloves, sumac, cumin, cinnamon, salt, allspice, and black pepper.
3. Add in the chicken and mix to coat the chicken.
4. Add in the red onions, cover with plastic wrap, and marinate in the refrigerator for 6 to 8 hours or up to overnight.
5. About 30 minutes before cooking, remove the chicken from the refrigerator.
6. Preheat the oven to 400° F.
7. Line a sheet pan with aluminum foil and light coat with olive oil.
8. Transfer the chicken and onions to the sheet pan. Roast for 40 to 45 minutes or until the chicken is dark brown, the juices run clear, and the skin is crispy. Use an instant thermometer to check the finished internal temperature--165⁰ to 175⁰ F. on an instant-read thermometer.
9. Cut the bread into thick slices and coat with olive oil and minced garlic and toast or grill.
10. Spread the toasted bread on a serving platter, and place chicken legs and onions on top. Garnish with the pine nuts and parsley.
11. Serve hot with lemon wedges.

Store:  Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days.
ChefSecret:  I like to make this dish with cubed, roasted potatoes. Just place the potatoes right next to the chicken pieces and see how they absorb all the wonderful roasted jus.

Quip of the Day:  Q. What do you call a chicken who’s a little different? A. Eggs-centric!

Do you have a question or comment? Send your favorite recipes, pictures or thoughts to [email protected]. Recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entrees #Chicken #SheetPanIQ #MediterraneanCrispyChicken #Potato #Lemon #SheetPanDinner #2025 #QuarantineKitchen #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse
                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Thailand is a beautiful country populated with beautiful people. It is one of my favorite vacation places. There is so much to do (and buy) in Bangkok. I love the day flea markets for fun things and crafts and the night markets for great street foods.
 
I usually stay in one of the up-market hotels in Bangkok for a couple of days and then I love going to one of the outer islands for a laid-back vacation. Rayavadee Resort, on the edge of Krabi's National Marine Park at the heart of the stunning Phranang , perfectly blends lush foliage, limestone cliffs, white sand beaches and the emerald waters of the Andaman Sea.
 
The resort's award-winning architecture and tropical landscapes were inspired by the  atmosphere of a southern Thai village. Rayavadee's beautiful two-story pavilions and beachfront villas are spread over 26 acres of coconut groves, their spacious interiors and décor providing unsurpassed comfort. This is where I first discovered Thai Street Food Chicken Meatball Salad.
 
Filled with traditional Thai flavors like garlic, lemongrass, fish sauce, and cilantro, this dish is a little bit like eating a spring roll with peanut sauce—but in salad form. I like making this fresh, flavorful meal ahead of time and eating it on busy nights. Just keep the lettuce and sauce separate and assemble it all when it’s time to eat. Prepping it ahead of time makes it a great option for warmer nights, too. What a great way to have a satisfying meal without having to turn on the oven.
 
Prep time:  20 minutes
Chill time: 15 minutes
Cook time:  12 minutes
Assemble time: 10
Yield:  4 servings
 
Ingredients 
1 pound ground dark meat chicken
1 large egg
3/4 cup panko breadcrumbs
1/4 cup chopped fresh cilantro
1 tablespoon minced lemongrass
1 tablespoon Thai fish sauce
1 tablespoon granulated sugar or palm sugar
1 tablespoon grated garlic, divided
2 teaspoons  grated ginger, divided
2 teaspoons minced Thai chili
1/4 cup vegetable oil
1/4 cup smooth peanut butter
3 tablespoons water
1 tablespoon tamari or light soy sauce
1 tablespoon brown sugar
1-1/2 teaspoons rice vinegar
1-1/2 teaspoons freshly squeezed lime juice
1 teaspoon sambal oelek
1 head butter lettuce, rinsed and roughly chopped
1 grated carrot
1/2 thinly sliced English cucumber
 
Directions
To make the meatballs

1. In a large bowl, add the ground chicken, egg, panko, cilantro, lemongrass, fish sauce, sugar, 2 teaspoons of garlic, 1 teaspoon of ginger and the minced Thai chili. Mix with a rubber spatula until well combined.
2. Form the mixture into 8 4-ounce balls and place on a sheet pan lined with parchment paper.
3. Refrigerate the formed meat balls for 15 minutes.
4. In a large cast-iron skillet, heat the vegetable oil over medium-high heat. Fry the meatballs, turning them occasionally, until they are well browned and register 165º on an instant-read thermometer, about 8 minutes. Set them aside.

To make the dressing and assemble the salad

1. In a small bowl, whisk together the peanut butter, 3 tablespoons of water, the tamari, brown sugar, rice vinegar, lime juice, sambal, remaining 2 teaspoons garlic and 2 teaspoons ginger until smooth.
2. In a large serving bowl, toss together the butter lettuce, grated carrot and cucumber slices.
3. Top with the chicken meatballs and drizzle with peanut dressing.
4. เพลิดเพลิน. Enjoy.

ChefSecret:  Try a different protein by substituting chopped shrimp for ground chicken.

Quip of the Day:  My African American friend hooked up with a girl from Thailand...
It was strictly a black-Thai affair.
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Do you have a question or comment?  Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
#Entree #ChickenMeatballSalad #PeanutButter #ThaiMarkets #Bangoko #Krabi #Rayaveedee #NationalPeanutBoard #NPB #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2024