Favorite Things

Quote
"Be the change you wish to see in the world"
Ghandi

Travel
San Jose del Cabo, Mexico; Marbella, Spain; Boca Raton, FL; New York, NY; Ethiopia

Hummus
- 3 cups cooked chickpeas (1 1/2 cups dried chickpeas, or 2 (15 oz) cans)
- 1/2 tsp salt
- 2 garlic cloves
- 1/2 cup tahini (sesame seed paste)
- 1/2 cup lemon juice
- olive oil, parsley, paprika or cumin for serving
Purée the chickpeas. In a mortar and pestle smash together the garlic, salt, and lemon. In a large bowl, stir the garlic-lemon mixture into the tahini. Add the chickpea purée to the tahine mixture, season to taste. Purée one final time to combine. Enjoy with pita bread or fresh vegatables!

The Chick

Michelle Lasnier Brinson

Michelle is an east coast girl (born in Connecticut, grew up in Northern Virginia) but headed west to Colorado in 1998.

She earned her Bachelor’s degree in History at Georgetown University and graduated with a Master’s degree in Global Studies from the University of Denver. She specialized in international children’s issues, completing research on refugee foster care.

Michelle’s experience in the Hospitality industry began as a Conference Floor Manager at Lansdowne Resort. After that she went on to plan meetings at the American Bankers Association and the Muscular Dystrophy Association.

Upon moving to Denver she worked at the Brown Palace Hotel before working at TG Worldwide as an Account Manager for various clients (primarily pharmaceutical and financial). It was here that she honed her skills for high-end event productions related to meetings and incentives.

In 2006, Michelle founded Chick Pea, Inc. to define her life’s work: event planning and international advocacy. While traveling the world for clients, she also supports humanitarian efforts that serve unaccompanied refugee minors back home.