In this, our first issue of Drive, we thought it fitting that the drivers of business continuity be the subject of our first single-question survey. It'll take about a minute for you to answer anonymously and we'll report the results in next week's issue, where you'll also be invited to join social media-based discussions on both the topic and the findings. Click here for the survey!

Our intent is to stimulate thought and idea exchange around a series of topics of interest to you. So, if you'd like to suggest a survey questions for an upcoming issue (maybe even next week's!), contact DRI Director of Communications Buffy Rojas at brojas@drii.org.

Representatives of DRI recently spoke at the Crisis & Emergency Management Conference (CEMC) in Abu Dhabi, United Arab Emirates (UAE). The theme of the conference, held in January, was "Preparing to Face the Challenges of the Future: Innovative Solutions in Crisis & Emergency Management."

The event sought to promote emergency and crisis management in the UAE particularly, and in the Gulf Cooperation Council (GCC) region. Also, the conference aimed to enable local and national organizations in the public and volunteer sectors to benefit from the experiences and expertise of other countries through sharing sessions on methods and systems with international experts.

Representing DRI were speaker Al Berman, President of the DRI International from the United States, who spoke about facilitating business continuity planning through enhanced public-private sector co-operation, and Carol Chia, Program Director of DRI Malaysia.  Be sure to check the next issue of Thrive! for more on this event.

Gumbo: A trip to New Orleans is not complete without a steamy helping of gumbo. Treat yourself to a culinary carnival created by a mix of West European, African, Caribbean and native Indian influences. Classic gumbo recipes call for okra simmered for hours in a stock made as rich as possible using a variety of meats, onions, celery and bell peppers. Served over rice, variations include seafood gumbo with shrimp, oysters and crabmeat, or chicken gumbo with andouille sausage.

Crawfish Étouffée: A local favorite, crawfish étouffée could be called gumbo's spiced-up, savory cousin. Stemming from the French word for "smothered," this thicker Cajun creation employs hot spices, including cayenne pepper, a mélange of onion and green pepper and hints of garlic. With loads of fresh crawfish, this tantalizing Southern treat is typically enjoyed over rice.

Beignets: Sometimes called a "French doughnut," these decadent treats were brought to Louisiana by the Acadians. A beignet is a square piece of dough that, upon being deep fried, forms a slightly doughy yet slightly crispy pillow. Most often, they are covered with powdered sugar, but savory versions, with fillings such as crawfish or shrimp, are also seen on New Orleans menus and are served as appetizers.