Heather Barrow

Founder and President of High Risk Hope, Certified Public Accountant and Full-time Mom

When Heather Barrow of Tampa was pregnant with her second child, Hill, the unthinkable happened. Twenty-four weeks until her projected delivery date, her water broke. Heather was immediately admitted to the hospital and diagnosed with a preterm premature rupture of membranes. She said the doctors were certain she would deliver her baby within the next 48 hours and were concerned about the health of her soon-to-be-born child. With the support of family and friends, Heather and Hill survived more than 8 weeks of complete hospital bed rest. Now 3 years old, Hill is healthy and happy. This experience inspired Heather to found High Risk Hope, a foundation that provides support, encouragement, information and resources to women and families who are experiencing a high risk pregnancy resulting in potential premature birth and neonatal intensive care after delivery.

As a leading lady, what is one of your proudest accomplishments? With the help of volunteers, I have built High Risk Hope from the ground up and now consider myself a non-profit entrepreneur! High Risk Hope has no paid staff or employees, so I have done everything from drafting our articles of incorporation and Form 1023 (to obtain tax-exempt status from the IRS) to bookkeeping, fundraising, graphic design, website development and volunteer management.  The minimization of our administrative costs has enabled High Risk Hope to reach over 600 premature infants and their families since we began in 2011.

How do you like to unwind? I love to sit on the front porch with a glass of sweet tea and read a book or magazine while the kids play in the yard. When I can find time to exercise, I will take the dogs for a walk, or ride my bike on Bayshore Boulevard.

Who do you most admire in Tampa Bay? The men and women stationed at MacDill Air force Base who serve our country and our wounded veterans at James A. Haley Veterans Hospital.

Which Bay-area spots do you take your out-of-town guests to really show off our city? Ybor City, Tampa Bay History Center, Ballast Point Pier, Curtis Hixson Park, University of Tampa, Bayshore Boulevard and Clearwater Beach

Finish this sentence: The best meal in town is ___. Insalada Caprese and Crab Pasta with Princess Sauce at Café Paridiso in Tampa

What are you currently reading?

Forces for Good: The Six Practices of High-Impact Nonprofits by Leslie Crutchfield and Heather Grant

Hello Goodbye Hello: A Circle of 101 Remarkable meetings by Craig Brown

What’s an ideal Friday night for you? Bennett’s tacos and movie night at home with the kids.

Name one thing most people wouldn’t know about you. I wake up between 4:30-5am each morning to get a jump-start on my day. It is the quietest time at our house, apart from my bloodhound Rosco’s snoring.

Favorite album of all time: James Taylor’s Greatest Hits.

Who is your favorite hero of fiction? Charlie from Charlie and the Chocolate Factory, played by Ronald Dahl

Do you have a motto or words of wisdom that you live by?

The only difference between a good day and a bad day is your attitude.

Granny Betty’s Chocolate Meringue Pie (Serves 6)

PIE CRUST (9 inch)

1 cup flour

1/2 teaspoon salt

1/3 cup shortening

2 tablespoons ice water

CHOCOLATE FILLING

1 1/2 cups sugar

1/2 teaspoon salt

2 1/2 tablespoons cornstarch

1 tablespoon flour

3 cups milk

3 squares unsweetened baking chocolate

3 egg yolks beaten

1 tablespoon butter

1 1/2 teaspoons vanilla extract

MERINGUE

3 egg whites

1/4 teaspoon cream of tartar

6 tablespoons sugar

1/2 teaspoon vanilla extract

PIE CRUST

Mix the flour and salt and cut in shortening with pastry blender until crumbly then add water and mix.  Gather dough together and press firmly into a ball.  Roll out into a circle one inch larger than the pan all around.  Fit the pastry loosely into the pan.  Avoid stretching to prevent shrinking.  Trim off ragged edges with scissors leaving 1/2″ overhanging edge of pan.  Fold the extra pastry back and under, and build up a high fluted edge to hold a generous amount of filling.  Prick crust with fork and bake at 475 degrees for 8 minutes.

CHOCOLATE FILLING

Mix the sugar, salt, cornstarch and flour in saucepan, gradually stir in the milk.  Add the cut up chocolate squares and cook over moderate heat, stirring constantly, until mixture thickens and boils.  Boil for one minute then remove from heat.  Slowly stir in about 1 cup of the hot mixture into the beaten egg yolks then blend back into the hot mixture in saucepan. Boil for one minute more, stirring constantly.  Remove from heat and blend in butter and vanilla.  Cool, stirring occasionally.  Pour into baked pie crust.

MERINGUE

Beat whites with cream of tartar until frothy.  Gradually beat in sugar, a little at a time.  Continue beating until stiff and glossy.  Pile meringue onto pie filling, being careful to seal the meringue onto edge of crust to prevent shrinking. Swirl or pull up points for decorative top. Bake at 400 degrees until delicately browned, usually 8-10 minutes.  Cool gradually in a slightly warm place away from drafts as a chill may make the meringue fall.