Charlotte, you say "this recipe has not been tested or edited," but it's been tested and edited by YOU. And you're a seasoned professional. I totally trust what you put up here, and maybe you feel you need this disclaimer, but I do think it may be an injustice to you and your experience to leave people with the feeling, "Hmmmm, I'm winging it here." Because that's far from the truth. Give yourself the credit due, girl!
You make a good point, PJ. I can see how that statement is misleading. And I did do many rounds of testing/editing with this recipe. I do think having other testing/editing eyes on recipes is critical to the development process, but not always realistic in this scenario!
So excited to have found you after a very stressful day. I love what you are doing and will hopefully be able to test out and enjoy the recipes you provide.
To introduce myself, I am The Bread Lady. I sold bread, pastries and lunch items to almost every Coop in the State and the Lebanon and Hanover Coops. I was the first vendor that Black River delivered for. I used to bring in my boxes of breads to their warehouse in Ludlow at 2AM for delivery. I have also recently been the 3SVT Coordinator for Windsor & Windham Counties for the SE Council of Aging (Senior Solutions) and a member of the Hunger Council. I am passionate about food security.
I have practiced alternative healing for over 40 years and believe in using food to nurture and support our beings and am involved in Food as Medicine. I am concerned that using flour sprayed right before harvest with Round Up type products are involved in the increasing wheat and food allergies and am looking for ways to create healthy, nutritious, delicious and economic food using organic wheat and other products to counteract the toxicity. Check out the story of Mals, the bread basket of Europe and the first town in the world to ban pesticides- https://www.thelexicon.org/toppling-goliath/
I became involved in baking by accidently taking a class with the wonderful Rose Beranbaum, my hero and go to resource. She helped me create her cheesecake to a commercial one that could stand up to being served in restaurants when I first moved up to Vermont.
I am looking to form a group of people to create and teach how to make delicious and nutritious meals using the constriction of the SNAP program. I think the key is to teach people to cook within the SNAP budget by teaching the progression method-first the roast, then the stir fry, etc, then the salads, the soup and finally the pasta dishes . I know it can be done.
You can reach me at kaynebl@hotmail.com Looking forward to what you do next :)
Thanks you for your comment and for sharing your experiences with baking, Kristal. I'm so happy you've found your way here, and look forward to continued conversations!
Congratulations on being a published author!!! Karin and I are looking forward to your wisdom, humor, and of course, recipes and encouragement. With regards to other traditional cuisines, if you have not already watched this, there is a documentary on Netflix....https://www.netflix.com/title/81034518 which deals with the influence of traditional African culture cuisine on foods we eat today. I believe the title is High on the Hog. Karin and I found it fascinating. I hope this finds you and family healthy and happy.
Thanks Jim! I have gone through it once already, but intend to go back again. I'd love to read Dr. Harris' book one of these days too. All my best to you and Karin!
This newsletter is so exciting. Lots of inspiration and things to try in the realm of good food. Looking forward to the next issue. Thank you for stating straight forwardly your attempt to be an ally, it makes a difference.
Charlotte, you say "this recipe has not been tested or edited," but it's been tested and edited by YOU. And you're a seasoned professional. I totally trust what you put up here, and maybe you feel you need this disclaimer, but I do think it may be an injustice to you and your experience to leave people with the feeling, "Hmmmm, I'm winging it here." Because that's far from the truth. Give yourself the credit due, girl!
You make a good point, PJ. I can see how that statement is misleading. And I did do many rounds of testing/editing with this recipe. I do think having other testing/editing eyes on recipes is critical to the development process, but not always realistic in this scenario!
I'm always happy to chip in if you need another set of eyes!
So excited to have found you after a very stressful day. I love what you are doing and will hopefully be able to test out and enjoy the recipes you provide.
To introduce myself, I am The Bread Lady. I sold bread, pastries and lunch items to almost every Coop in the State and the Lebanon and Hanover Coops. I was the first vendor that Black River delivered for. I used to bring in my boxes of breads to their warehouse in Ludlow at 2AM for delivery. I have also recently been the 3SVT Coordinator for Windsor & Windham Counties for the SE Council of Aging (Senior Solutions) and a member of the Hunger Council. I am passionate about food security.
I have practiced alternative healing for over 40 years and believe in using food to nurture and support our beings and am involved in Food as Medicine. I am concerned that using flour sprayed right before harvest with Round Up type products are involved in the increasing wheat and food allergies and am looking for ways to create healthy, nutritious, delicious and economic food using organic wheat and other products to counteract the toxicity. Check out the story of Mals, the bread basket of Europe and the first town in the world to ban pesticides- https://www.thelexicon.org/toppling-goliath/
I became involved in baking by accidently taking a class with the wonderful Rose Beranbaum, my hero and go to resource. She helped me create her cheesecake to a commercial one that could stand up to being served in restaurants when I first moved up to Vermont.
I am looking to form a group of people to create and teach how to make delicious and nutritious meals using the constriction of the SNAP program. I think the key is to teach people to cook within the SNAP budget by teaching the progression method-first the roast, then the stir fry, etc, then the salads, the soup and finally the pasta dishes . I know it can be done.
You can reach me at kaynebl@hotmail.com Looking forward to what you do next :)
Thanks you for your comment and for sharing your experiences with baking, Kristal. I'm so happy you've found your way here, and look forward to continued conversations!
Loved reading your first newsletter! Well done. Looking forward to reading my way through your new journey . All my best.
Thanks, Kate! I'm thrilled you're reading it and that we can stay connected here.
Congratulations on being a published author!!! Karin and I are looking forward to your wisdom, humor, and of course, recipes and encouragement. With regards to other traditional cuisines, if you have not already watched this, there is a documentary on Netflix....https://www.netflix.com/title/81034518 which deals with the influence of traditional African culture cuisine on foods we eat today. I believe the title is High on the Hog. Karin and I found it fascinating. I hope this finds you and family healthy and happy.
Thanks Jim! I have gone through it once already, but intend to go back again. I'd love to read Dr. Harris' book one of these days too. All my best to you and Karin!
This newsletter is so exciting. Lots of inspiration and things to try in the realm of good food. Looking forward to the next issue. Thank you for stating straight forwardly your attempt to be an ally, it makes a difference.