Philanthropist, President and CEO of eMASON, Inc., Jane Mason is a wife, mother and talented businesswoman who defines “Leading Lady.” The subject of countless business features, including everything from the Fox Business Network to Inc. 500, the Belleair Beach resident is the savvy entrepreneur behind the hugely successful Clarifire® product, a software application that automates workflow – among other things. Jane somehow manages to donate time and resources to incredible charities while captaining a growing business– she’s a true local inspiration.
Which charities are you involved in?
Emory Transplant Center and the Mason House in Atlanta. Locally, our charities include Morton Plant Hospital, the Clearwater Free Clinic, Tampa Bay Performing Arts, Clearwater Marine and many others.
How did you become involved in the Emory Transplant Center and the Mason House?
My husband, Mark needed a heart transplant 16 years ago, which Emory was able to help with. I lived at the Mason House (no relation) during the 6 months that he waited in the ICU unit for a donor.
What is one of your favorite memories helping others?
Going back and seeing the families enjoying the holiday decorations, rocking chairs and other tangible gifts that the money we donated provided. We have also donated not only funds but our software, the Clarifire application, to the Emory Transplant Center to automate their business processes. It’s rewarding to take our experiences and improve their processes.
What is one of your favorite charity events in Tampa?
“Martinis and Matisse” hosted by the Clearwater Free Clinic. I love to see the local community come out and appreciate art while helping others at the same time.
As a leading lady, what is one of your proudest accomplishments?
The ability to evaluate and contribute to many charities in our area. The current accomplishment is the fact that our company, eMASON, is hiring from our local community. We have hired over 50 people in the last 6 months and have 32 open positions …so it’s a mixture of charity and business.
Who do you most admire in Tampa?
I admire our community. I can’t call out just one person.
Outside of charity work, what inspires you?
Business inspires me, along with the love of my husband and family.
Now that we’re entering the holiday season, what is one of your favorite memories?
Cooking together, the planning, the sharing of family traditions like mashed potato night which takes place the night before Thanksgiving. We have my mother’s (Charlotte Mason )now famous Crab Wellington, haricot verts, Caesar salad, bread and wine. Some years we make as many as five different kinds of do-ahead mashed potatoes!
What are a couple of your cherished holiday traditions?
Going to Jim’s Christmas trees to pick up the real tree. Decorating our homes with the family, including our kids, my sister, Anne, and our parents, Charlotte and Joe who all live in our neighborhood. We all share in the festivities together.
Which Bay area spots do you take your out-of-town guests to really show off our city?
Ocean Prime and the Sand Pearl resort.
What are your favorite kinds of gifts to give and receive?
Both giving and receiving a home-cooked meal.
If you had one wish this holiday season, what would it be?
An easing of the economic stress on our neighbors and neighborhoods. As always, more time to walk on the beach with my sister, Anne Mason and boating with my husband, Mark.
What is your motto or words you live by?
Be kind, be active and share.
Mason Crab Wellington
Yields: 6 servings
1 16 oz can of super lump crab
2/3 cup chopped celery
¼ cup green, red or yellow pepper
1 chopped jalapeno pepper
¼ cup chopped onion
2 tbsp butter
1 can cream of shrimp soup
6 large shrimp, cooked
1/3 cup chopped green olives
Preheat oven to 400 degrees
Saute pepper, onion, celery till limp, not brown, in the butter
Add 1/3 can of soup. Heat.
Stir in olives and crab
Roll out a sheet of Pepperidge Farm pastry
Place crab mixture on pastry and make a roll sealing with egg wash and glazing whole roll with egg wash
Spray baking sheet with very little Pam
Bake until golden brown (about 30 minutes)
Combine rest of soup with ¼ cup of lowfat milk, 2 tsp fresh lemon juice and fresh dill
Add six cooked shrimp cut in bite-sized pieces to sauce
Heat and serve
Garnish with fresh dill and lemon slices