Creating a New Co-Op Strategic Plan

Total Page:16

File Type:pdf, Size:1020Kb

Creating a New Co-Op Strategic Plan Your Patronage REBATE Preorder your Thanksgiving dinner online! Delicious Esbenshade Farms turkeys from Paradise, PA, housemade This is your benefit as a prepared foods and My House pies. Pick up Tuesday, November 20 or member... And this is how Wednesday, November 21. See back page for our holiday menu! to redeem it. See page 7. www.weaversway.coop The Shuttle November 2012 Vol. 41 No. 11 A Cooperative Grocer Serving the Northwest Community Since 1973 WW Announces Weavers Way Celebrates Mt. Airy Renovation $200k Member by Jon McGoran, Shuttle Editor CONGRESSMAN CHAKA Fattah, State Representative Dwight Evans, and Philadelphia City Councilwoman Cindy Bass were Rebate among the VIPs in attendance Sat., Sept. 29 for the Grand Re- by Stuart Katz, Weavers Way opening Celebration marking the completion of renovations to Treasurer Weavers Way Co-op’s Mt. Airy store at 559 Carpenter Lane. The store reopened several weeks earlier after a summer-long renova- tion that added a fresh new look, energy-efficient fixtures, and the WE ARE tremendously pleased to an- largest bulk department in the city with over 440 bulk items. The nounce that Weavers Way will issue a Co-op also added ten new jobs and a brand new storefront: Weav- $200,000 patronage rebate to our mem- ers Way Across the Way, housing the expanded Wellness and Pet ber/owners based on the profits earned by Care departments at 610 Carpenter Lane. the Co-op for the fiscal year that ended on June 30, 2012. The amount each member After brief remarks from Weavers Way Chief Financial Offi- will receive is determined by rules set by cer and renovation project manager Michael McGeary and Board the IRS and is based upon the value of President Margaret Lenzi, Fattah and Bass congratulated the each member’s patronage during the last Co-op and spoke of the unique and important role Weavers Way fiscal year. photo by Ellie Seif Among the Mt. Airy Renovation Celebration guests of honor were (continued on page 21) (continued on page 15) founding members (l to r) Dorothy Guy, Vivan Schatz, and Sylvia Carter First Annual WWCP End 2 End: Creating a New Co-op Farm-to-Table Dinner Strategic Plan by Lindsay Bingamen THE MT. Airy reno- vation completed last month marked a significant ac- complishment in the history of Weav- ers Way Co-op. In the past five years, Weavers Way has chalked up many other substantial milestones. We have opened a sec- photo by Jon McGoran ond store in Chest- Members of the End 2 End Strategic Planning Committee (l to r) photos by John Barone nut Hill, doubled Glenn Bergman, Stacey Robinson, Beau Bibeau, Jean MacKenzie, Jon Thirty-two people dined under the stars at the Weavers Way Mort Brooks Farm at Awbury Co-op employment, Roesser, Annette Aloe, Stephanie Kane, and Lindsay Bingaman meet Arboretum on Thursday, October 11. Guests enjoyed tours of the farm and delicious food transferred from to envision Weavers Way’s future. prepared by Glenn Bergman and Bonnie Shuman, with help from cooperators and WWCP member cards to a we find it is time to pull back, reflect on board members. All vegetables and herbs used in the meal were grown at Awbury, Henry computer system, and much more. Got Crops and the Hope Garden at Stenton Family Manor. The event raised over $4,000 the many changes at the Co-op, and envi- to support WWCP’s farm education and school Marketplace programs. Many thanks to These are just a few examples of the sion where the next few years might take High Point Cafe, John and Kira’s Chocolate, Urban Apiaries and Sue Wasserkrug/Zea May’s many changes the Co-op has seen in the us. for their generous donations. See more photos on Facebook at http://s.coop/zlt7. last few years. Now, in the fall of 2012, (continued on page 4) Weavers Way Cooperative Association Presorted Standard INSIDE... 559 Carpenter Lane, Philadelphia, PA 19119 U.S. www.weaversway.coop POSTAGE PAID Co-op News Community News CHANGE SERVICE REQUESTED Philadelphia, PA Farm News . 2 Philly Needs a Land Bank . 10. Permit No. 2658 Product News . 3 . Morris Arboretum News . 16. Dining for Women . .5 . FOW Sustainable Trails Initiative . .17 Managers Corner . .6 Weird Waste Day, Nov. 10 . 19 How to Claim Your Rebate . .7 Grants for MA, CH Teachers . .21 Weavers Way Financia Report . 7. Music at Woodmere . 23. Suggestions . 25 . RUST Comes to MAAG . 27. 2 THE SHUTTLE November 2012 Editor’s An Orchard Grows in Roxborough Note by Jacqueline Boulden by Jon McGoran, Shuttle Editor AS WE approach election day, the big biotech companies are spending mil- lions of dollars a day to defeat Prop 37, the California ballot initiative that would mandate labeling of genetically modified (GMO) foods. Ironically, these companies are already labeling their GMO’s, just not where California consumers would see it. Syngenta has launched a billboard cam- paign in the Midwest proudly advertising their new GMO corn with the slogan, “A bug zapper in every bite.” Now, even apart from the fact that photo by Jacqueline Boulden bug zappers usually have an inch or two of Ten volunteers and more than 100 Saul students shoveled compost, sprinkled peat, and planted the trees and bushes in the ground at the dead bugs at the bottom, that’s still wrong Henry Got Crops! Orchard Day on many levels. But the metaphor is more apt than they realized. In addition to in- ON A sunny September day, a-one-and- Ten volunteers and about 120 Saul Lisa Mosca, one of two volunteers discriminately killing beneficial insects a-half-acre field behind the baseball dia- students shoveled compost, sprinkled from the Pennsylvania Horticultural Soci- along with pests, electronic bug zappers mond at W.B. Saul High School of Ag- peat, planted the trees and bushes in the ety (PHS), co-wrote the grant that made have been proven to attract more bugs ricultural Sciences on Henry Avenue in ground, surrounded the plantings with the first plantings possible. “It’s wonder- than they incinerate. Apparently, GMOs Roxborough was transformed into an or- protective wire mesh, and poured bucket- ful to see this,” said Mosca. “We’ve been do, too. New research shows that those chard. It will produce healthy fruit for stu- fuls of water to give them a start. waiting for this day for ten months and I crazy, paranoid, natural food, hippy-types can’t wait to come back and see what it’s dents to eat with their lunch in the school “Helping plant these blueberry bush- were right; while originally hyped as a cafeteria and to sell to members of the like in ten years.” way to decrease the use of pesticides and es in the orchard gives me a better under- neighboring community. The orchard is Eight of the hard-working volun- herbicides, GMO crops have actually led standing of Saul, that it’s hands-on learn- the latest project of Henry Got Crops!, the teers were from the publishing company to an increase, as weeds and bugs develop ing,” said freshman Austin Dennison. “It’s successful Community Supported Agri- Elsevier, which gives each employee two resistance to the pesticides and herbicides a good achievement to help do this and get culture (CSA) farm partnership with Saul, days a year with pay to do volunteer work. the GMO crops have “baked right in.” paid back in berries.” Fellow freshman Weavers Way Co-op, and Weavers Way Lorenzo Velazquez agreed. “I love work- Amanda Minutola, a content specialist at The obvious response is to simply use Community Programs. ing with plants. That’s why I came here Elsevier, said her volunteer days used to more chemicals, and in places like India, Weavers Way Farm Manager Nina and I want to see the outcome of this.” be spent in soup kitchens, but this year she where GMO cotton has become the norm, wanted to do something with high school Berryman already oversees two and a half Senior Nathan Newman will not be an initial uptick in profits has been forgot- students and working outdoors. “Planting acres of vegetables at Henry Got Crops!, here to see the orchard fully mature be- ten as farmers are now going broke pay- the orchard is definitely more labor in- located on the campus of Saul, and she has cause he is graduating next year, but “four ing for all the added chemicals they must tensive than the soup kitchen,” she said. big plans for the new orchard. “We have to five years from now, I’ll be happy to spray on their once chemical-free GMO “It’s hard work and it’s just great to see 45 cherry, Asian pear, and plum trees,” come back and see the growth in the or- crops. Many spray one set of chemicals something that you do that will last sev- Berryman said. “They won’t produce chard.” for the resistant weeds, and other chemi- fruit for a few years, but we also have 100 eral years.” cals for the nonresistant weeds. The orchard planting is supported by blueberry and blackberry bushes, and the “This is a big deal,” said Jessica a grant from the Alliance for Community But where some see a problem, others blueberries will have fruit next year.” Ber- McAtamney as the planting neared Trees (ACTrees) People’s Garden Grant see opportunity. Dow AgroSciences’ new ryman’s three-year plan for the orchard completion late in the afternoon. Jessica GMO soy is specifically designed to resist includes a wish list of future plantings Program.
Recommended publications
  • Kale Apple Cake
    RECIPE Hero Vegetable: Kale Kale Apple Cake Ingredients: 2 cups fresh kale, stems removed and roughly chopped 2 cups flour 3 apples, cored, and sliced into wedges 1 ¼ cup sugar ½ cup unsalted butter, melted ½ cup milk 3 eggs 1 Tbs lemon juice 2 tsp baking powder 1 tsp vanilla extract ½ tsp salt ¼ cup sliced almonds (optional) powdered sugar for sprinkling(optional) Directions: Preheat your oven to 350F. Grease then fit a round sheet of parchment paper inside the bottom of a 10-inch springform pan, set aside. Steam or lightly boil the kale for about 2 minutes. The kale should be tender. Puree the kale leaves in a blender with a spoonful of water until smooth. Don’t add more water as the kale will release its own juices. (Now if your blender isn’t breaking up the kale easily, you can use the milk at this step instead of later to blend the kale if it makes it easier to puree) In a mixing bowl whisk together the flour, sugar, baking powder, and salt. Beat in the eggs, kale puree, vanilla, lemon juice, and milk, mixing until the batter just combined. Pour in the cooled melted butter and beat until well incorporated. Pour the batter into the prepared baking pan. (If the batter is thick, this is ok. The apples will release juices as the cake bakes.) Arrange the apple slices into the batter, pushing them into the batter slightly. Sprinkle the almonds evenly over the cake batter. Bake the cake for 35-45 minutes, until a toothpick inserted in the center of the cake (not into an apple) comes out clean.
    [Show full text]
  • Handling of Apple Transport Techniques and Efficiency Vibration, Damage and Bruising Texture, Firmness and Quality
    Centre of Excellence AGROPHYSICS for Applied Physics in Sustainable Agriculture Handling of Apple transport techniques and efficiency vibration, damage and bruising texture, firmness and quality Bohdan Dobrzañski, jr. Jacek Rabcewicz Rafa³ Rybczyñski B. Dobrzañski Institute of Agrophysics Polish Academy of Sciences Centre of Excellence AGROPHYSICS for Applied Physics in Sustainable Agriculture Handling of Apple transport techniques and efficiency vibration, damage and bruising texture, firmness and quality Bohdan Dobrzañski, jr. Jacek Rabcewicz Rafa³ Rybczyñski B. Dobrzañski Institute of Agrophysics Polish Academy of Sciences PUBLISHED BY: B. DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES ACTIVITIES OF WP9 IN THE CENTRE OF EXCELLENCE AGROPHYSICS CONTRACT NO: QLAM-2001-00428 CENTRE OF EXCELLENCE FOR APPLIED PHYSICS IN SUSTAINABLE AGRICULTURE WITH THE th ACRONYM AGROPHYSICS IS FOUNDED UNDER 5 EU FRAMEWORK FOR RESEARCH, TECHNOLOGICAL DEVELOPMENT AND DEMONSTRATION ACTIVITIES GENERAL SUPERVISOR OF THE CENTRE: PROF. DR. RYSZARD T. WALCZAK, MEMBER OF POLISH ACADEMY OF SCIENCES PROJECT COORDINATOR: DR. ENG. ANDRZEJ STĘPNIEWSKI WP9: PHYSICAL METHODS OF EVALUATION OF FRUIT AND VEGETABLE QUALITY LEADER OF WP9: PROF. DR. ENG. BOHDAN DOBRZAŃSKI, JR. REVIEWED BY PROF. DR. ENG. JÓZEF KOWALCZUK TRANSLATED (EXCEPT CHAPTERS: 1, 2, 6-9) BY M.SC. TOMASZ BYLICA THE RESULTS OF STUDY PRESENTED IN THE MONOGRAPH ARE SUPPORTED BY: THE STATE COMMITTEE FOR SCIENTIFIC RESEARCH UNDER GRANT NO. 5 P06F 012 19 AND ORDERED PROJECT NO. PBZ-51-02 RESEARCH INSTITUTE OF POMOLOGY AND FLORICULTURE B. DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES ©Copyright by BOHDAN DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES LUBLIN 2006 ISBN 83-89969-55-6 ST 1 EDITION - ISBN 83-89969-55-6 (IN ENGLISH) 180 COPIES, PRINTED SHEETS (16.8) PRINTED ON ACID-FREE PAPER IN POLAND BY: ALF-GRAF, UL.
    [Show full text]
  • Vegan Pumpkin-Apple Cake with Apple Cider Glaze This Is a Really Nice and Simple Cake to Make
    http://www.vegalicious.org Vegan Pumpkin-Apple Cake with Apple Cider Glaze This is a really nice and simple cake to make. It ply uses 1 cup of pumpkin puree and has 2 apples. The flavor is perfect for a lovely fall day. for the cake: ½ cup vegan margarine 1 & ½ cups sugar 2 egg replacements 1 teaspoon vanilla 2 medium large apples, peeled and chopped in small pieces 1 cup pumpkin puree Servings/Yield 2 cups all-purpose flour 8 servings 1 teaspoon baking powder ¾ teaspoon baking soda Difficulty ½ teaspoon salt ½ teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon ground cloves Categories ¼ teaspoon ground ginger for the glaze: Baked Goods, Cakes, ¾ cup powdered sugar Desserts, Frostings and Icings, Fruit, Healthy, High 1-2 tablespoons apple cider or apple Fiber, Low Cholesterol, juice Pastries, Vegan pinch cinnamon Method 1. to make the cake: If you are using a fresh pumpkin,then prepare the puree first, then proceed with the regular instructions. 2. Preheat the oven to 350 F / 177 C. 3. Oil a spring form cake pan, a 9 inch Bundt pan or 2 loaf pans. 4. In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ground cloves and ground ginger. 5. Whisk lightly to mix. 6. Prepare the apples. 7. In a medium bowl, cream the vegan margarine and sugar until it is light yellow and smooth. 8. Add the pumpkin puree and egg replacements and mix to blend. 9. Add the pumpkin mixture to the flour mixture and lightly mix until just moistened. 10. Fold in the apples and mix.
    [Show full text]
  • Consumer Education Reference Manual. INSTITUTION Tennessee Univ., Knoxville
    DOCUMENT RESUME ED 130 056 CE 008 317 TITLE Consumer Education Reference Manual. INSTITUTION Tennessee Univ., Knoxville. State Agency for Title I. SPONS AGENCY Office of Education (DHEW), Washington, D.C. PUB DATE Jul 76 NOTE 276p. EDRS PRICE MF-$0.83 HC-$15.39 Plus Postage. DESCRIPTORS Consumer Economics; *Consumer Education; Consumer Protection; Instructional Materials; Manuals; Services ABSTRACT This manual contains information for consumer education, which is defined as the process of imparting to an individual the skills, concepts, knowledges, and insights required to help each person evolve his or her own values, evaluate alternative choices in the marketplace, manage personal resources effectively, and obtain the best buys for his or her expenditures. Guidelines fin consumers are presented in 20 chapters:(14 Appliances, (2) Automobiles (including automobile insurance),(3) Clothing, (4) Credit,(5) Education,(6) Funerals,(7) Home Furnishings, (8) Housing,(9) Insurance, (10) Legal, (11) Medical, (12) Medicaid,(13) Medicare,(14) Money Management, (15) Schemes,(16) Selecting and Buying Food,(17) Shopping, (18) Social Security,(19) Wages (including unemployment compensation),(20) Welfare (including the food stamp program). Appendixes list state and local resource information, federal sources of consumer information and complaint, other agencies for information and complaints, and local consumer agencies for information, complaints, and legal services. Addresse in each appendix are listed under topical headings (e.g. family counseling, handicapped, nursing homes), and a topical index is provided for the manual as a whole. (WL) * Documents acquired by ERIC include many informal unpublished * * materials not available from other sources.r,ERIC makes every-eftort * * to obtain the best copy available.
    [Show full text]
  • Four Days in Blue Earth
    University of Montana ScholarWorks at University of Montana Graduate Student Theses, Dissertations, & Professional Papers Graduate School 1991 Four days in blue earth David F. Johnson The University of Montana Follow this and additional works at: https://scholarworks.umt.edu/etd Let us know how access to this document benefits ou.y Recommended Citation Johnson, David F., "Four days in blue earth" (1991). Graduate Student Theses, Dissertations, & Professional Papers. 2392. https://scholarworks.umt.edu/etd/2392 This Thesis is brought to you for free and open access by the Graduate School at ScholarWorks at University of Montana. It has been accepted for inclusion in Graduate Student Theses, Dissertations, & Professional Papers by an authorized administrator of ScholarWorks at University of Montana. For more information, please contact [email protected]. Maureen and Mike MANSFIELD LIBRARY Copying allowed as provided under provisions of the Fair Use Section of the U.S. COPYRIGHT LAW, 1976. Any copying for commercial purposes or financial gain may be undertaken only with the author's written consent. UniversityMontana of Four Days in Blue Earth by David F. Johnson B.A., Reed College, 1984 Presented in Partial Fulfillment of the Requirement for the Degree of Master of Fine Arts University of Montana 1991 Approved by: Chairman, Board of examiners Dean, Graduate School UMI Number: EP33909 All rights reserved INFORMATION TO ALL USERS The quality of this reproduction is dependent on the quality of the copy submitted. In the unlikely event that the author did not send a complete manuscript and there are missing pages, these will be noted. Also, if material had to be removed, a note will indicate the deletion.
    [Show full text]
  • Ultra-Low Temperature Freezers: Opening the Door to Energy Savings in Laboratories
    PG&E’s Emerging Technologies Program ET14PGE1721, ET16SCE1060, ET15DG1092, Ultra-Low Temperature Freezers: Opening the Door to Energy Savings in Laboratories ET Project Numbers: ET14PGE1721, ET16SCE1060, ET15SDG1092 Project Managers: Jeff Beresini Pacific Gas and Electric Company Paul Delaney Southern California Edison Kate Zeng San Diego Gas and Electric Company Prepared By: The Center for Energy Efficient Laboratories (CEEL) Allison Paradise, My Green Lab 101 Oak Rim Way, Los Gatos, CA 95032 Denis Livchak and Edward Ruan, Fisher-Nickel, Inc. 12949 Alcosta Blvd, San Ramon, CA 94583 Alison Farmer, kW Engineering 287 17th Street, #300, Oakland, CA 94612 Issued: August 31, 2016 Copyright, 2016, Pacific Gas and Electric Company. All rights reserved. PG&E’s Emerging Technologies Program ET14PGE1721, ET16SCE1060, ET15DG1092, ACKNOWLEDGEMENTS Pacific Gas and Electric Company’s Emerging Technologies Program is responsible for this project. It was developed as part of Pacific Gas and Electric Company’s, Southern California Edison’s, and San Diego Gas and Electric Company’s Emerging Technology program under internal project numbers ET14PGE1721, ET16SCE060, and ET15SDG1092 respectively. My Green Lab, Fisher-Nickel, Inc., and kW Engineering conducted this technology evaluation for Pacific Gas and Electric Company, Southern California Edison, and San Diego Gas and Electric Company with overall guidance and management from Jeff Beresini, Paul Delaney, and Kate Zeng. For more information on this project, contact Pacific Gas and Electric Company at
    [Show full text]
  • Apple, Reaktion Books
    apple Reaktion’s Botanical series is the first of its kind, integrating horticultural and botanical writing with a broader account of the cultural and social impact of trees, plants and flowers. Already published Apple Marcia Reiss Bamboo Susanne Lucas Cannabis Chris Duvall Geranium Kasia Boddy Grasses Stephen A. Harris Lily Marcia Reiss Oak Peter Young Pine Laura Mason Willow Alison Syme |ew Fred Hageneder APPLE Y Marcia Reiss reaktion books Published by reaktion books ltd 33 Great Sutton Street London ec1v 0dx, uk www.reaktionbooks.co.uk First published 2015 Copyright © Marcia Reiss 2015 All rights reserved No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers Printed and bound in China by 1010 Printing International Ltd A catalogue record for this book is available from the British Library isbn 978 1 78023 340 6 Contents Y Introduction: Backyard Apples 7 one Out of the Wild: An Ode and a Lament 15 two A Rose is a Rose is a Rose . is an Apple 19 three The Search for Sweetness 43 four Cider Chronicles 59 five The American Apple 77 six Apple Adulation 101 seven Good Apples 123 eight Bad Apples 137 nine Misplaced Apples 157 ten The Politics of Pomology 169 eleven Apples Today and Tomorrow 185 Apple Varieties 203 Timeline 230 References 234 Select Bibliography 245 Associations and Websites 246 Acknowledgements 248 Photo Acknowledgements 250 Index 252 Introduction: Backyard Apples Y hree old apple trees, the survivors of an unknown orchard, still grow around my mid-nineteenth-century home in ∏ upstate New York.
    [Show full text]
  • Holiday Craft Show Bake Sale ~ ~ HELPFUL HINTS ~ ~ ​ ​
    Holiday Craft Show Bake Sale ~ ~ HELPFUL HINTS ~ ~ ​ ​ The Bake Sale has always been extremely successful due to the generous donations by all the Holy ​Ghost families. We appreciate your support and ask each family to please donate at least 3 baked items. Baked goods may be dropped off at the ​Field House​: Friday, November 9​th ​ from 3:00 pm to 7:00 pm Saturday, November 10​th ​ from 8:00 am to 11:00 am Sunday, November 11th from 9:00 am ​ to 11:00 am SHOW OFF YOUR HARD WORK! ​Display your cakes on a decorative plate or use a piece of sturdy cardboard wrapped in foil. A doily under the cake adds a nice touch. Please wrap your cakes with clear​ basket cellophane wrap; it makes it easier to see the product. Be creative -- add holiday themed ribbon, bows or decorations to make your baked goods attractive and festive.​ ​Please do not cover your baked goods with aluminum foil.​ Do not put baked items on a plate or tray that you want returned. CLEARLY LABEL ALL BAKED GOODS! ​Please include ingredients for those who may have allergies to nuts, etc. If your item is made from scratch attaching a recipe card attracts many buyers as they feel they are getting an extra bonus with their purchase. Some small items for our quick sale counter, such as brownies or bars, can be wrapped individually. Cookies, brownies, chocolate covered pretzels can be put in treat bags or small decorative boxes by the half dozen. Cupcakes must be plated or boxed, creatively wrapped, and ready for sale.
    [Show full text]
  • The Rule of 6 Newsletter 2
    The Rule of 6 Newsletter 2 Hello everyone! Thank you to everyone for your patience and understanding as yet again we have to adapt life at the Meeting Centre to comply with new restrictions. Yes, it is different and perhaps a little quieter than we are used to but on the positive side, this does mean that there’s time for everyone to chat and get to know one another a little better. Staff who continue to ensure that the centre is safe and keep meetings friendly and fun, as well continuing their support of members and carers by way of telephone calls and zoom meetings. Don’t forget that everyone is invited to drop in on a zoom meeting which is held every afternoon at 2.00pm. Thanks too for the response to our request for crafts and donations to our Christmas Fair which will be held on Saturday 5th December at the Meeting Centre. This event is going to be so important to us as so many other of our usual events have been cancelled. More information about this later in the newsletter. A final thank you for donations or pledge to Veronica’s sponsored bike ride in aid of LMC, if you haven’t do- nated yet, it’s not too late to do so by contacting Veronica, Joy or Dawn. Finally, don’t forget this is your newsletter and if you would like share a poem, recipe, photo or have a sug- gestion to make please email items to [email protected]. Hello, hello! What’s going on ‘ere then? ………….
    [Show full text]
  • Baking with Apples
    Table of Contents Apple Gingerbread ..............................................................................................1 ...................................................................................2 Apple Spice Muffin Cake ......................................................3 Apple Cake with Molasses Cider ..................................................................... Glaze 4 Whole Wheat Applesauce ...................................................................................... Cake 5 Apple Cranberry Crisp ...............................6 Apple gingerbread Apple Dumplings in Sticky Molasses........................................................................... Toffee Sauce 7 Cranberry Sauce with Apple ½ cup oil ½ cup Crosby’s Fancy Molasses ........................................................................8 2 cups flour ½ cup brown sugar 1 ½ tsp baking soda 1 egg Healthy Kitchen Sink Muffins ...................................................9 1 tsp ginger 1 tsp vanilla 1 tsp cinnamon ½ cup boiling water Apple Cinnamon Muffins ............................................................................................ with Molasses 10 ½ tsp cloves 4 tart apples peeled and cut into ½ tsp salt ½ inch chunks Apple Chai Muffins .................................. 11 • Wayne’s Whole Wheat Applesauce Snack ................................................. Cake 12 • In a medium bowl whisk the flour, baking soda, ginger, cinnamon, cloves, and salt. Oatmeal Breakfast Pudding with Apple ....................................................
    [Show full text]
  • Tradition! Holy Days
    What’s Cooking BY KATHY HARRISON CIK A KIS PHOTO: IISTOCK.COM/ERSIN ram’s horn—announced the start of Rosh Hasha- nah, the Jewish New Year. It’s the first of the High Tradition! Holy Days. From Leviticus, in the Old Testament, LET THE HOLIDAYS BEGIN Jews were commanded to “raise a noise”. The sho- far calls us to worship. And so it continues, as it Kathy Harrison shares a long-standing who grew up in the Midwest can remember the has for centuries, because that is what we’ve come holiday dessert that includes classic and crunch of leaves underfoot as we carried our bags to expect. That is the tradition of this holiday. seasonal ingredients. to be filled with candy when we shouted “trick or As with all holidays, Rosh Hashanah brings treat” at each house on the block. The trees follow with it certain customs and all sorts of opinions on HE WEathER WAS UNSEASonably this cycle regardless of weather. So do dads and what foods should be served. Brisket seems to be hot well into September. I loved it. We moms. Rain, snow, sleet, heat—we dress our kids the reigning king of meats, although our mother’s Thadn’t closed our pool, and luckily, the in costumes and make the candy run. Tradition! recipes have been altered beyond recognition. My squirrels hadn’t deposited their cache of acorns into Fall ushers in the start of many celebrations. mom made hers with chili sauce and beer. Neither the crystal water, turning it into a turgid mess and School begins.
    [Show full text]
  • Mary Berry's Apple Dessert Cake
    Greatest recipes ever Thomasina Miers Mary Berry’s apple dessert cake ‘I’m addicted to apples, and this time of year is bliss. Our neighbour in London has a tree of sweet, pink ones, and when these are exhausted, we make trips to the farmer’s market to stock up. Wouldn’t it be wonderful if all our streets were lined with apple and pear trees instead of ones that were merely decorative? It’s hard to believe I used to dislike cooked apples— my father would shake his head as I spurned his apple crumble. It wasn’t until I went round to my Make the most of an autumn windfall by whipping up this deliciously light and moist apple cake friend Jo’s house after school one day that I saw morning as one would a Danish mixture over the apples. This To thaw pastry—again warm, dusted is an awkward thing to do, Thaw for six hours if time allows the light. Her mother with icing sugar. but just make sure that the cooked this Mary Berry mixture covers the centre well To cook in a conventional oven cake, and we demolished Serves 6 as it will spread out in the oven. Cook the cake in the oven Ingredients Sprinkle the cake with the preheated to 160˚C/325˚F/Gas it warm from the oven. 225g (8oz) self-raising flour flaked almonds. 3 for 1½ hours until golden and It’s hugely comforting, 1 level teaspoon baking powder With the grid shelf on the shrinking away from the sides 225g (8oz) caster sugar floor of the Roasting Oven and of the tin.
    [Show full text]