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Introducing Our New Board Members: Matt Camrud and Loretta Douglas

Updated: Sep 26


Welcome to our newest Board members, Matt Camrud and Loretta Douglas!  Matt and Loretta joined us in August and have hit the ground running as they tackle their new roles.  We asked them to share a little bit about themselves so our community can get to know them better.  Check out our fun conversations!


Matt Camrud, Partner, Brighton Jones


What made you want to join the Backpack Brigade Board of Directors?  


After volunteering with my Brighton Jones team, I quickly came to love the simple but profound mission of the organization.  With two kids of my own, I couldn’t fathom the idea of them going for an entire weekend without food or nutrition.  The impact Backpack Brigade has is tangible and life changing.  


What unique skills do you bring to our organization?  


I’ve been involved with non-profit organizations and boards in the past, including serving as President of Bellevue Rotary.  I also bring leadership, management, and capital markets/finance experience.  I’m hopeful these skills will be beneficial for Backpack Brigade and its mission.  


Dogs or cats?


 

We have a 2-year-old mini-goldendoodle named Lucy.  We love her just like a third child!


Mariners, Seahawks, or Kraken?

I’m a big fan of both the Mariners and the Seahawks.  I haven’t seen a Kraken game yet but am hoping to do so this upcoming season!


If you were receiving a weekend hunger bag from us, which menu would you pick and why?  


Perhaps the Hispanic/Latino bag – I enjoy this kind of food!


What’s the most fun thing you did this past summer?



My family and I spent two weeks in the French Alps.  We stayed in Chamonix, France and took a variety of day trips to nearby Italy and Switzerland and did numerous hikes up high in the mountains.  And the highlight of the trip was seeing the Olympic torch relay come right through town as we were eating dinner!  


Loretta Douglas, part-Owner/General Counsel, Tom Douglas & Co.


What made you want to join the Backpack Brigade Board of Directors?

There are few things more important to me than making sure our children are safe and fed. The Backpack Brigade Board was the perfect opportunity to marry some of my job skills with my passion for kids.


What unique skills do you bring to our organization?

I have a lifetime of restaurant industry experience that has taught me that feeding our community is one of the most human things we can do. I am our Human Resources director and, along with a big team, run about 12 different businesses – I am used to juggling a lot at once (not to mention I have three kids 3 & under)!


Dogs or cats?

Dogs! I have two, Cricket and Juneau.



What’s your favorite way to unwind?

I love to sit on my couch with a cup of tea or a glass of wine and read for half an hour once all the kids are asleep.


Mariners, Seahawks, or Kraken?

All of the above! I’m a big Seattle sports fan and a Kraken season ticket holder.


What’s your favorite family recipe?

My dad’s French toast recipe is one I whip out weekly for my own family.


Tom Douglas’s Orange Cinnamon French toast

Makes 4 servings

  • 6 large eggs

  • 2 cups half and half

  • 2/3 cup fresh orange juice

  • Grated zest from 1 orange

  • 1/3 cup pure maple syrup, plus more for serving

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon freshly grated nutmeg

  • 8 slices hearty bread, 1 inch thick

  • 1/4 cup (1/2 stick) unsalted butter, plus more for serving


Preheat the oven to 375°F. Combine the eggs, half-and-half, orange juice and zest, maple syrup, cinnamon, and nutmeg in a bowl. Soak the bread thoroughly in the custard mixture.


Heat a large sauté pan over medium high heat and add 2 tablespoons of the butter. Once the butter is melted and beginning to foam, place 4slices of the soaked bread in the pan. Fry the bread until golden brown, about 3 minutes, then flip and brown the other side. Remove the French toast to a baking pan and brown the remaining 4 slices in the remaining 2 tablespoons butter. When all the bread is in the baking pan, put the pan in the oven for 5 to 10 minutes until the French toast is hot and cooked through.

Serve with lots of butter and warm maple syrup and garnish with fresh berries or sliced banana if you like.

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