All that is nature inspires this woman to teach people how to appreciate the environment around them. Michelle Brook has a passion for conservation that she shares with her family and the community. She earned her masters degree in environmental studies from Montclair State University and continues to educate the public on how and why to conserve. She is a vegetarian and has lived in West Milford for the past 11 years with her husband, Richard, and their two children, Izaac and Hayden. Brook began her work with the local parks and recreation department by hosting “Mommy and me” nature programs when her older son was three years old. She currently hosts “family frog night” where she teaches people the different frog calls of the local species and how to locate them. “Everyone has a great time,” she said. “I’ve been doing it for three years, and this one family comes every year.” Brook holds eight sessions every spring. When her first son started school, she returned to the Pequannock River Coalition, where she once worked and approached them about starting an education program. They established a program called “River in the Classroom” where she visits fourth through sixth grade classes within the watershed area and teaches the youth about the river and it’s ecology. She brings in aquariums and sets up a hands-on experience of what is in the river. “I always had an interest in conserving the environment,” she said. “..I do it because I can. I’m very fortunate that I can pursue these things. Rich works out of the house, which allows me to pursue these things that I love and inspire others to care about our river and outdoors. It’s cliche but it’s true.” Brook also volunteers at the library performing a sing-a-long show about nature, which led to her entertaining children about nature professionally through birthday parties. Not only does she work with these programs; Brook is also a committee chair for her son’s Cub Scout Pack 139 and on the education committee for the Jewish Congregation of Kinnelon. She said she does all of these activities because she wants her children to learn and do new things and “surround myself with good people.” Brook encourages people to choose one thing to change the world to make it a better place to live. “Choose one thing to work on, whether it is helping an organization or an environmental footprint. Stretch yourself. Do one thing even if you think you can’t do it,” Brook said. For more information regarding the “River in the Classroom” program or birthday parties, contact Brook at mrbrook@optonline.net. Recipe for Eggplant Appetizers: Eggplant apps 1 eggplant with the skin removed, sliced into ~1/3 inch slices 1/4 cup mayo 1/3 cup breadcrumbs 1/2 tsp dried basil Salt and ground pepper to taste parsley for garnish The filling: 5 ounces soft mild flavored goat cheese, such as a garlic and herb flavored (Alternatively, you can buy a plain goat cheese and mix in garlic and spices to taste.) Preheat broiler. Lightly coat both sides of the eggplant slices with some mayo, you can use a pastry brush or a butter knife. Mix the bread crumbs, basil, salt and pepper in a small bowl. Press each slice into the bread crumbs mix to coat evenly, place on a baking sheet in a single layer. Broil until golden brown on each side, it takes a couple of minutes on each side. Remove from oven and let the slices cool. Spread a thin layer of the goat cheese on an eggplant slice and fold over to make a half moon shape. Garnish with parsley and serve at room temperature.