NYSBA Honors Lesley Rosenthal with 2017 Root/Stimson Award

A New York-based attorney with over three decades of experience, Gary Gash has served as a partner at Gash & Associates, PC, in White Plains since 1989. Over the course of his career as an attorney, Gary Gash has held memberships in several professional groups, including the New York State Bar Association (NYSBA). 

In a statement on the Bar’s website, NYSBA recently announced that Lesley Rosenthal is the recipient of the 2017 Root/Stimson Award. Named in honor of Elihu Root and Henry Stimson, the award is handed out annually to NYSBA member attorneys who demonstrate a commitment to supporting the community through public service. 

As executive vice president and general counsel of the Lincoln Center for the Performing Arts, Rosenthal has led efforts to reduce outside legal spending through the procurement of pro bono legal services. Her approach to obtaining volunteer legal counsel later led to the development of NYSBA’s Charity Corps, a statewide program that connects New York-based nonprofits with pro bono legal services they would otherwise be unable to afford. 

Through her volunteer activities, Rosenthal helped raise approximately $1 million for the Weinberg Center for Elder Abuse Prevention. She also recently launched a music program for youth in Afghanistan. Within NYSBA, Rosenthal leads the By-Laws Committee and serves as vice president of the New York Bar Foundation. She received the 2017 Root/Stimson Award during an NYSBA delegates meeting held in Cooperstown in June.

Sushi - Varieties of Sushi

 


Attorney Gary Gash is a trial attorney and partner with Gash and Associates, P.C., a litigation firm based in White Plains, New York. Away from his work as an attorney, Gary Gash enjoys international cuisine, including foods from Japan such as sushi.

Fish, vinegar-seasoned rice, and sometimes a dried seaweed wrap are the basic elements of sushi, one of Japan’s most popular dishes that has gained international acclaim and acceptance. Sushi-like antecedents came to Japan from China hundreds of years ago, but the sushi we know today has its roots in 19th century Edo, today called Tokyo. Using vinegar-seasoned rise and pre-cured fish, Japanese vendors began making sushi rolls by hand to sate the public’s booming desire for quick and ready street food.

Today, several types of sushi exist, encompassing a diverse range of tastes and textures. First up is nigiri, which features seafood (and sometimes egg) shaped over a small bed of rice. Norimaki is another popular choice for sushi lovers. This consists of rice, seafood, and occasionally vegetables rolled up with dried seaweed into bite-sized pieces.

Another type of sushi is the minimalistic inari, which takes the standard bed of sushi rice and encases it in a bite-sized bag of deep fried tofu. Other types of sushi include the cone-shaped temaki and oshizushi, or pressed sushi. These and other sushi varieties, staples of Japanese cuisine, are available for enjoyment around the world.