Tag Archives: missionary

The Missionary of Wall Street: From Managing Money to Saving Souls on the Streets of New York

Steve Auth
Sophia Institute Press, 184 pages

 

Steve Auth, a seasoned Wall Street financial wizard, doesn’t quite fit the stereotype it conjures. He also organizes street missions in New York City whereby teams of missionaries stationed at intersections near churches ask passers-by if they are Catholic, offer them a rosary, and invite them inside where priests are waiting to hear Confessions. It’s a gritty, courageous apostolate, and it gets results. This inspiring book describes how it’s done, tells what it means to have the “heart of a missionary,” and relates moving stories of the encounters Auth and his teams have experienced in inviting strangers to accept the love and mercy of Christ.

 

Order: Amazon

Set season ablaze with missionary spirit – and flavor of faith

Ancient man’s introduction to fire was likely a brush fire set by lightning. After watching animals eat flesh of other animals trapped and burned in the fire, man sampled the roasted meat and found it tasty. Once he harnessed fire, man duplicated the roasting method by throwing small animals into flames for dinner. Hunters around a campfire might easily have pierced a chunk of meat with their spear, thrust it into the flames, and spit-roasting was born.

Fire and cooking catapulted the concept of taste along with nutrition. The late anthropologist Carleton Coon stated that cooking was, “the decisive factor in leading man from a [rudimentary] existence into one that was more fully human.” Heat when applied to food broke down fiber, released proteins and carbohydrates, and transformed inedible foods, such as tough or toxic roots and tubers, into edible, nutritious forms. Cooking meat killed bacteria, reducing food-borne illnesses. Cooking allowed man to consume higher-quality nutrients, resulting in healthier, stronger, smarter people.

Fire revolutionized humanity, forever distinguishing men from animals and was a giant step toward civilization. Communal fires brought people together to socialize. Language, communication, planning and organization evolved around the evening fire. Eventually storytelling, the harbinger of recorded history, was ablaze as well.

Reflective of the Easter season are the “tongues as of fire” which rested on each Apostle at Pentecost. The Holy Spirit descended upon these believers directing their missionary efforts throughout the world. St. Catherine of Siena believed, “If you are what you should be, you will set the whole world ablaze.” May the Holy Spirit ignite our souls that we, too, may be ablaze to spread the truth of God to men of every tongue and nation. 

CHEF JOHN D. FOLSE is an entrepreneur with interests ranging from restaurant development to food manufacturing, catering to culinary education. A cradle Catholic, he supports many Catholic organizations, including the Sister Dulce Ministry at Cypress Springs Mercedarian Prayer Center in Baton Rouge, LA.

MICHAELA D. YORK is vice president of communications for John Folse & Company.

 

Roasted Rack of Lamb • prep time: 1 hour • Serves 6-8

Comment:
Most lamb is sold frenched (with part of rib bones exposed). In this dish, lamb is seasoned with herbs and garlic to enhance the flavor. This recipe can be prepared in the oven, fireplace, or outdoor rotisserie.

Ingredients:
2 racks of lamb, frenched
2 tsps chopped rosemary
2 tsps thyme leaves
2 tsps chopped tarragon
2 tsps chopped basil
1 tbsp minced garlic
salt and black pepper to taste
granulated garlic to taste
¼ cup olive oil
2 tbsps Dijon mustard
¼ cup fresh bread crumbs, divided
¾ cup pinot noir
1 cup prepared demi-glace

Method:
NOTE: Prepared demi-glace may be purchased in the meat section of most upscale grocery stores. Preheat oven to 375°F. Combine rosemary, thyme, tarragon, basil, and minced garlic in small bowl. Season with salt, pepper, and granulated garlic. Rub lamb well with herb-garlic mixture; set aside. In 10-inch skillet, heat olive oil over medium-high heat. Sauté lamb racks, bone-side down, 3–5 minutes, taking care not to move lamb racks while cooking to keep herb and garlic seasoning in place. Turn lamb racks over and sauté additional 3–5 minutes. Place skillet with lamb racks, bone-side up, in oven and roast 15 minutes. Remove lamb racks from oven. Using a pastry brush, brush each rack with 1 tablespoon Dijon mustard and top with an equal portion of bread crumbs. Return lamb racks to oven, bone-side down, and bake 7–10 minutes or until lightly browned and thermometer inserted into the meat registers 128°F for medium-rare. Remove lamb racks from skillet, place on a plate and cover loosely with aluminum foil 10–15 minutes for juices to redistribute. Remove all but 1 tablespoon of oil from skillet. Deglaze skillet with pinot noir; reduce volume to half. Add prepared demi-glace and bring mixture to simmer, stirring constantly to incorporate well into the wine reduction. Season well using salt, pepper, and granulated garlic. To serve, slice into individual lamb chops, place onto platter, and top with sauce. NOTE: If cooking the lamb racks in a fireplace or outdoor rotisserie, eliminate placing the racks in the oven. Once the lamb is roasted to your liking, brush with Dijon mustard and bread crumbs. Cook an additional 5–7 minutes or until bread crumbs are lightly toasted.

St. Charles Lwanga & companions (died 1886)

St. Charles Lwanga

Feast Day: June 3
Canonized: 1964

In the 1880s, missionaries introduced Christianity into the Ugandan kingdom of Buganda. Fearing for their power, witch doctors persuaded King Mwanga that the new religion would undermine his authority.

The 18-year-old ruler was an alcoholic and addicted to sexual relations with boys. In May 1886, he tried to seduce a page and discovered that another young man was instructing him in the faith. Enraged, he drove a spear through the catechist’s neck. Then he demanded that all the Christian pages renounce their faith or face death.

They chose death. So, on June 3, 1886, he had them executed at Namugongo, a place of ritual sacrifice.

Charles Lwanga, a young leader who had protected the pages, was the first to be martyred. He was laid on a pyre under which the fire was kept low. The flame slowly charred his legs without touching the rest of his body. He prayed quietly while the fire slowly did its work. Just before the end, he cried out, “Katonda wange!” (My God!) and died.

Then the other pages were stripped, wrapped in reed mats, piled on a huge pyre and burnt alive. “We have killed many people,” said one executioner, “but never such as these. Other victims did nothing but moan and weep.

There was not a sigh, not even an angry word. All we heard was a soft murmur on their lips. They prayed until they died.” That day, 13 Catholics, 11 Protestants and eight unbaptized seekers, ranging in age from 13 to 25, offered their lives in the flames.

“A well that has many sources never runs dry,” said one of the martyrs prophetically, “When we are gone, others will come after us.” Within four years, the number of Christians in Buganda was estimated at 10,000.

This column is written for Legatus Magazine by Bert Ghezzi. He writes and speaks frequently about saints. Ghezzi’s books include “Voices of the Saints,” “Mystics and Miracles,” and “Saints at Heart.” Online: bertghezzi.com

A chaplain with a missionary heart

Jacksonville chaplain/bishop is impressed with members dedication to the faith . . .

Bishop Victor Galeone

Bishop Victor Galeone
Jacksonville Chapter

As the founding chaplain of the Jacksonville Chapter, Bishop Victor Galeone says he has the highest respect for Catholic executives. The ninth bishop of the St. Augustine diocese gave the green light to start the chapter shortly after his 2001 installation. Born in Philadelphia, Bishop Galeone was raised in Baltimore. He spent 11 years as a missionary priest in Peru before returning to the United States. The bishop will mark two special dates in 2010: his 75th birthday and his 50th anniversary of priestly ordination.

Tell me about your call to the priesthood.

I was born and bred in the seminary system, if you will. I went directly from the eighth grade right to the minor seminary, boarding school seminary, back in the fall of 1949. That was a custom in those days.

My vocation hit me early on in the fifth grade when I became an altar boy, and it was through the solid family life that we had. We’d pray the family rosary each night. Mom or Dad would lead in Italian, and we would respond in English.

Secondly, it was the good example of priests. We had some fine parish priests that were good role models. And there was this Franciscan Irish nun responsible for training the altar boys. The Lord used this very humble woman as an instrument to get me to be a priest.

You were a missionary in Peru in the 1970s and ’80s.

Yes. I remember reading the mission magazines, and I thought that I would really like to do that. So after 10 years of priesthood, I approached the archbishop in Baltimore and requested permission to devote five years of my life to the foreign missions in Latin America, and he reluctantly agreed. I found myself in Peru in the Andes Mountains.

The experience taught me a great deal of patience. So often we rush here, rush there, get things done quick and efficiently. But down there in Peru, they’re a very humble, simple people, beautiful people.

Did you have a hand in establishing the Legatus chapter in Jacksonville?

Only by giving the green light. Legatus approached me, so I asked for some literature, and said, “Let me pray and study this, and I’ll give you my answer in a few weeks.” Two weeks later I told them I’d agree to it. I didn’t intend to be the chaplain, but they asked me to start off [as chaplain] and see if it’s too much.

I was so impressed by these Catholics CEOs, either still active or retired. They were so generous with their time, with the Lord, and so deeply committed to the faith. So serving as chaplain was a learning experience for me on many levels. It’s been a beautiful experience for me to broaden my horizons and see how the Lord uses all levels of the faithful to minister to our Catholic laity.

What impact has Legatus had on your diocese?

This is purely anecdotal. I will not mention the names of two members of Legatus who joined, but became — that I know from my own limited experience — much more committed Catholics today than they were before they joined Legatus. It’s been a blessing that these two became more devoted and committed to the faith because of Legatus.

What are some of your hobbies?

Fishing and reading. It’s more by neglect than by commitment that they’re my hobbies now, only because of all that’s demanded of me as bishop. I go fishing periodically, and I certainly enjoy it. And I enjoy reading solid things such as history — especially Church history — or theology commentaries.