Annual pie baking contest benefits domestic violence survivors - WDVM 25

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BERRYVILLE, Va. (WDVM) — The Ms. Geneva Jackson Pie Baking Contest is not your average bake-off, it benefits a local organization that holds a special place in the heart of the woman the competition is named after.

Ms. Geneva Jackson started volunteering with the Laurel Center, an organization in Winchester, Va which works to help survivors of sexual assault and domestic violence, in 1988. She also served on their Board of Directors for over a decade. Ms. Jackson was an advocate for rape victims, often accompanying them when they went to testify in court as well as providing counseling to women both in the hospital and at the shelter. She is also a phenomenal baker and an icon in Clark County. The yearly pie baking contest is a way to honor her and benefit the organization she volunteered with.

“Volunteering is like paying rent to live on this Earth,” Ms. Jackson said. “By the grace of God, I could be in that thing or any of my kids, I have five kids and they could be in the shelter, but I am helping my sisters who are in the shelter.”

One entrant baked a pie to honor the people that the Laurel Center seeks to help and protect with their services. Julie Dodson was one of sixteen entrants in this year’s Ms. Geneva Jackson Pie Baking Contest. She decorated her strawberry rhubarb pie with “helping hands as thoughts for those women.”

Judges of the Ms. Geneva Jackson Pie Baking Contest inspect the entries and pick their winners.

“We love our Clark County Farmers Market, it’s great support for our community. I made strawberry rhubarb pie can be part of that community,” Dodson said. “But mostly to support the Laurel Center, they’ve lost a bit of their funding and so we need to come alongside them and support the women that need their services.”

A number of the pies entered in the contest were then sold during the Clark County Farmer’s Market with the proceeds going directly to the Laurel Center. Executive Director Faith Power says the fundraiser could not come at a better time.

“We are in the middle of a financial crisis. We’ve had a significant grant part of the state level,” Power explained. “So, this support is always welcome but it’s particularly welcome right now based on what we’re going through.”

Ms. Jackson only agreed to establish the pie baking contest so long as it would benefit the Laurel Center as she says it is her heart.

For more information about the Laurel Center and the resources they provide, please visit their website.

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June 27, 2021 at 08:22AM
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Annual pie baking contest benefits domestic violence survivors - WDVM 25

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Pasta perfection – The Gisborne Herald - Gisborne Herald

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Published June 27, 2021 7:00AM

A new business, Treetop Foods, is producing plant-based cheeses in Gisborne, made with macadamias, cashews and almonds. They are selling their cheeses at the Farmers’ Market every Saturday and at a few outlets around town. Andrew McKenna shares this recipe that uses two of their cheeses to make a delightfully smooth and creamy pasta dish . . .

Creamy Kale pasta

Ingredients:

2 small leeks

Olive oil

Clove of garlic

8-10 button mushrooms

6-10 kale leaves (or bunch of spinach)

Pasta (gluten-free gnocchi works well with this recipe)

Treetop Macadamia Smooth

Treetop Almond Parmesan

Parsley, salt and pepper

Method:

Finely chop leeks and fry in a touch of oil.

Add a crushed clove of garlic when leeks have softened.

Slice mushrooms and add to the leek mixture.

Strip the stalks off 6-10 kale leaves, (or use spinach instead) and chop finely. Add to the mixture.

Meanwhile, get your pasta cooking. Strain pasta when done.

Stir in 2 scoops of Macadamia Smooth to the kale and mushroom mixture. Mix in with the pasta.

Plate up and garnish with parsley, salt, pepper and Treetop Almond Parmesan.

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June 27, 2021 at 02:01AM
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As racist as apple pie: Media's obsession with the label 'racist' - Fox News

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Media top headlines June 25

Biden acting bizarre and whispering at a press conference, a Reuters survey showing that the US has the lowest levels of public trust in the media among 46 countries, and The New York Times’ Mara Gay saying rising crime is due to trauma, grief, and upheaval round out today’s top media headlines

If you’re planning to enjoy a warm slice of apple pie for Independence Day, beware that you may be contributing to, according to a column in The Guardian, an American tradition of "stolen land, wealth, and labor." 

And remember that when you see the distinctive yellow coloring of an Audobon’s Warbler, you may be admiring what the Washington Post calls the bird’s "racist legacy." 

And if you take yoga classes, you may need to find a new chosen method of fitness. According to Glamour magazine, the practice has a "racist problem." 

These are not isolated incidents. Mainstream media has made a sport of finding racism in innocuous places. 

According to NPR, the "racist history" of the ice cream truck’s jingle has finally caught up to it. That outlet also told readers racism has infiltrated our roads, and Cornell University has introduced a course on the racial implications of black holes. 

E&E News informed readers that "Climate Racism is Real," noting "lower-income residents and people of color are more likely to live in the hottest neighborhoods in cities across the country." 

WASHINGTON POST REPORTER TROUBLED BY ‘RACIST LEGACY’ OF SOME BIRDS

Certain fonts are racist, according to CNN, and we must find a new name for master bedrooms, according to the New York Times. 

And to further your understanding of the racial implications in your everyday life, you can attend Brandies University in Massachusetts. But be warned, once on campus you can’t invite your friends for a "picnic," but rather must participate in "outdoor eating." 

But take all of this with a grain of salt, because according to NPR, the media itself has a racist history. 

These assertions are not innocuous, says Deroy Murdock, a senior fellow with the London Center for Policy Research and Fox News contributor. 

"[The left] completely has turned the term racism into a punchline," he said in an interview with Fox News. 

"They have gone beyond crying wolf. They have made the boy who cried wolf look like a stable and reliable character, and they totally made a mockery of the term and trivialized it to the point of ridicule." 

HANNITY BLAMES MISTRUST IN US NEWS ON THE LIBERAL MEDIA

The media outcry doesn’t extend to explicit examples of racism, though, Murdock noted.

"Everything in America is racist except actual racism," he said. 

Murdock noted the most egregious example was Chicago Mayor Lori Lightfoot’s decision on the second anniversary of her inauguration to only conduct interviews with minority reporters, a move the Washington Post referred to as a "gift, of sorts." 

But, this is not the only example of the media’s failure to label explicit racism as such. 

When psychiatrist Aruna Khilanani spoke at Yale University and said she fantasized about killing White people, the Washington Post published one article online on the incident, explaining Khilanani’s position that the comments were "hyperbole." CNN did not cover the story on its cable news network at all, according to Grabien transcripts. 

MSNBC, ABC, CBS, NBC AVOID SHELDON WHITEHOUSE'S ALL-WHITE CLUB SAGA, CNN OFFERS LESS THAN 5 MIN OF COVERAGE

More recently, Rhode Island Sen. Sheldon Whitehouse admitted to being part of an all-White beach club. Despite receiving significant backlash, the controversy received no coverage on MSNBC, ABC, CBS, and NBC, according to Grabien transcripts. 

Murdock noted that the media’s insistence on labeling things as racist has both diminished examples of actual racism in the United States, and harmed relationships between people of different races. 

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"They have Americans on edge, terrified of opening their mouths, terrified of talking to each other, terrified of even becoming friends with each other across racial lines," he said, noting that Americans are afraid that anything they did or said could be perceived as "racist."

"These people are doing our country an enormous disservice," he said. "They need to stop, they need to go back to the idea of trying to get along with each other rather than trying to make us hate each other." 

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June 26, 2021 at 09:58PM
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As racist as apple pie: Media's obsession with the label 'racist' - Fox News

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Pie in the sky? Birdie's 2.0 has landed in Hayden - Coeur d'Alene Press

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HAYDEN - Always remember that “pie calories don’t count.”

That's the mantra, anyway, of renowned baker Sharee Moss, owner of Birdie’s Pie Shop at 9375 N. Government Way in Hayden.

That location, the second in Kootenai County, opened Wednesday. Launching the second location one and a half years after they opened the first one in Post Falls, Moss said, was “scary,” but she credits the success of her business to the community of “frequent piers” who have supported her, even through the effects that the COVID-19 pandemic has had on the economy.

As a mother of seven, owner of two pie shops and a part-time pediatric nurse practitioner, Moss is a ball of energy. Creating pies at Birdie’s allows her an opportunity to scratch her creative itch.

Entering Birdie’s, guests are welcomed by a cozy atmosphere, friendly faces and a bakery case full of fresh pies made completely from scratch. Moss’ natural flair for design is evident in the decor, but the real star of the whole production is the pies.

The secret to a good pie, Moss said, is always the crust. With a laugh she declared, “If you do not have a good pastry crust, forget it. It’s like you’re eating cardboard.”

Moss started baking as a child and made her first pie before she was a teenager. Her grandmother, Birdella, the original Birdie, inspired all of her pursuits in the kitchen.

As a child, Moss, now 37, said she was “deemed the dessert person” and for “any holiday, any birthday, it’s always pie.”

Birdie’s Pie Shop offers an array of sweet daily flavors: apple, pecan, triple berry, chocolate and key lime. Not so sweet but succulent, the savory chicken pot pie is a daily staple on the menu. A variety of non-alcoholic beverages are available as well.

Coming up with seasonal recipes, such as the root beer float pie that was created in honor of Father’s Day, is a passion for Moss. And she always welcomes custom orders, including gluten- and dairy-free requests.

If Moss hasn’t previously made a particular variety, she’s willing to give it her best effort to experiment and create a recipe.

People often come to her requesting a re-creation of an old family classic, perhaps something their grandmothers used to make. She readily accepts the challenge.

Moss said that sometimes these creations are “so delicious and we love it, then we just sell it in the shop, it’s well received and we just keep it coming.”

“I dream pie recipes, honestly ...I just want to be creative and think what could be the next thing that could be made into a pie,” she said.

With the love of pie she cultivated as a child, she really wanted to create a “great pie place.” With her dedicated staff and family rooting for her, Moss made that a reality.

After opening the first location in Post Falls at 1003 N. Spokane St. right before the pandemic hit, Moss realized that people in the community “needed some kind of comfort, and I wanted to give back to anybody who had lost it.”

During the 21-day lockdown, Moss and her staff gave back to the community in a big way - offering 21 days of free pies.

Moss described it as the hardest three weeks of her life because they were baking their little fingers off. The community responded to the efforts with abundant appreciation, and support for Birdie’s has continued.

Moss and her husband purchased the building in Hayden and spent the next nine months renovating it. The shop offers a carry-out counter, a small indoor seating area and a variety of clever, pie-themed merchandise.

In the near future, Birdie’s Pie Shop in Hayden will also offer a “pie-thru” window for people to even more quickly grab a perfectly crusted feast.

Although Moss already had a growing business in Post Falls, her husband encouraged her to open the second location. She recounts him telling her, “You can do more. You’re amazing, you can do so much more!”

She attributes much of her success to the support of her family and her staff. As a lifelong resident of the Inland Northwest, Moss feels a desire to give back to her community.

Between the two shops, Birdie’s Pie Shop employs 12 people, lovingly called “Birdie Babes.” They believe that pie is simply essential. Moss and her Birdie Babes are dedicated to producing pie perfection and prioritizing customer service.

When asked if there is a possibility for a third location, for now she will handle it “one Birdie, one pie at a time.”

Both locations are open Tuesday through Thursday from 10 a.m. to 5:30 p.m. and Fridays from 10 a.m. to 8:30 p.m. and Saturdays from 10 a.m. to 4 p.m. Prices range from $1.75 to $28.

Info: Hayden - 208-591-6838; Post Falls - 208-457-7004 Birdiespies.com

The Link Lonk


June 26, 2021 at 03:10PM
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What's Cooking? Summer pasta salad - The Bakersfield Californian

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While most people are preoccupied with the main course for events, it could be argued that the side dishes are often just as or more important for the overall experience of a meal.

We are in the thick of summer with Independence Day outings and other barbecue festivities taking place, and the menu is usually the focus of any good get-together. Macaroni and potato salad dishes tend to be favored for such occasions, but you can never go wrong with a colorful pasta salad.

Here’s one that is simple and delicious to take to any summer gathering — feel free to adjust the mix-ins according to your taste or what’s in your fridge.

Ingredients:

Tri-color penne pasta (or any pasta of your choosing)

Olive Garden dressing or a vinaigrette

Bell peppers (multiple, of different colors, just for presentation)

Cheese cubes

Jar of artichoke hearts

One bag of mini pepperonis

Instructions:

The first step is to make sure your water comes to a boil on the stove, then add in your pasta, stirring occasionally for 10 minutes. From there, it’s best to pour your noodles into a colander to drain and cool.

As you wait for your pasta to cool, take a few minutes to prepare your toppings/mix-ins, such as the olives, cheese cubes or whatever else your heart desires.

Once the pasta has cooled, toss in your favorite additional garnish, mixing completely to give a balanced effect with each bite. Add your dressing of choice, and you are free to enjoy a bowl for yourself, or take with you to that family potluck.

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June 26, 2021 at 02:00PM
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Australia skipper apologises to New Zealand, eats "humble pie" - Reuters

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Cricket - Ashes 2019 - Fifth Test - England v Australia - Kia Oval, London, Britain - September 14, 2019 Australia's Tim Paine during the warm up before the match Action Images via Reuters/Andrew Boyers

MELBOURNE, June 26 (Reuters) - Australia test captain Tim Paine has apologised to New Zealand for writing the Black Caps off before their World Test Championship (WTC) triumph against India.

Paine had predicted India would "comfortably" beat Kane Williamson's side in the WTC final, only to be ridiculed on social media after New Zealand completed an eight-wicket win in Southampton this week. read more

"We all get some wrong. I copped a bit from the Kiwi fans, so I thought I'd come on air and eat some humble pie," Paine told New Zealand radio station Newstalk ZB.

"I thought the New Zealanders played outstandingly. It's always a pleasure to watch the way they go about it.

"For such a small nation - I'm from Tasmania, which is obviously our smallest resource state and we punch above our weight - so I certainly respect what the Kiwis do on an international stage."

Paine's Australia were beaten 2-1 by a severely depleted India during the home summer, despite the tourists losing captain Virat Kohli after the first test and their entire first-choice pace attack to injury through the four-match series.

Reporting by Ian Ransom; Editing by William Mallard

Our Standards: The Thomson Reuters Trust Principles.

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June 26, 2021 at 08:17AM
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Greens and Feta Pie | Kitchen Vignettes for PBS - PBS Food

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For many gardeners in the northeast, the months preceding July are a period of eager anticipation for zucchinis, tomatoes, eggplants, corn and all the other veggies, berries, and fruit that summer brings. In my cool climate in central New York, it can take quite a while for the garden to get established and unless you have a greenhouse, the wait for fresh, local veggies can feel long. But in the meantime, there’s greens… so many greens!

There’s spinach, chard, and kale. There’s also plentiful wild greens (aka “weeds”) that are nutritious and grow everywhere such as dandelion greens, garlic mustard, and lambsquarters. There’s herbs like mint, chives, parsley, dill, and oregano. This hearty pie makes use of them all! It’s the quintessential spring / early summer salad and a great way to sneak more greens into your diet. And it will keep you happy while you await all the delicious vegetables summer will soon be offering up.

This dish is inspired by Mediterranean green pies like Spanakopita, Hortokopita, and Torta Pasqualina. My version is adaptable to whichever greens are available to you. If you’ve got tons of spinach, use that. If you only have wild greens, that’s fine. Each pie I make is a little different from the last, depending on what’s available to me. In fact, I never measure the ingredients when I make this pie (though I finally had to so I could share it with you below!). It’s a very forgiving and versatile pie. One thing to note though, you’ll see I used some baby kale in the video version, I find that a little bit of baby kale is ok but that kale is generally not ideal in this pie, it’s a bit too tough. Greens like chard, spinach, lambsquarters are ideal because they’re so tender when cooked, they really melt in your mouth.

In terms of the crust, you can really use pretty much any recipe you like. Store-bought puff pastry would be lovely if you’re short on time. Phillo is always great. I initially used my favorite all-butter basic pie crust recipe, but over time, I’ve found that I prefer an olive oil-based crust for this recipe, it has an appealing texture, almost crisp on the top, and the bottom cooks better. (The greens can hold a lot of moisture and make a standard pie crust a tiny bit soggy if you don’t wring their water out really well). In fact, many of the Italian and Greek recipes call for an olive oil-based crust so it also feels more true to tradition.

It takes a bit of time and effort to prepare this pie, but it’s well worth it. It makes a hearty summer meal, and will serve a good eight or so people. If you’re feeding fewer people, it will provide leftover meals for days to come. And in my opinion, the flavor only gets better as the days go by. I sometimes reheat the leftover pie, but I also love to eat it cold. I find it delicious that way, especially when I’m in need of a quick lunch and have no time to cook.

Oh and yes, frozen spinach is totally fine to use in this recipe!

I hope you enjoy this pie and make it your own, let me know in the comments below.

This dish is inspired by Mediterranean green pies like Spanakopita, Hortokopita, and Torta Pasqualina. The recipe is adaptable to whichever greens are available to you.

Ingredients

• Filling:
• 1 1/4 pounds of any assortment of fresh greens such as spinach, Swiss chard, nettles, dandelion greens, sorrel, lambsquarters, ramps, garlic mustard. If using frozen, use 3 cups of frozen greens.
• 2 to 3 cups finely chopped fresh herbs (can include a mix of chives, basil, parsley, dill, or mint - you can use oregano or thyme but in smaller amounts)
• 6 to 7 eggs, beaten
• 12 oz crumbled feta
• 1 large chopped onion
• 1 chopped leek (optional)
• 3 Tbsp olive oil
• Grated zest from one organic lemon
• Salt & pepper to taste (keep in mind the feta already makes the filling salty)
• Pie Crust:
• 1 cup whole wheat flour
• 2 cups white flour
• 2 tsp. Baking powder
• 1/2 tsp salt
• 1/2 cup olive oil
• 1/2 cup yoghurt
• A few tablespoons of water, if needed
• 1 egg for brushing the top crust

Directions

1. To make the pie crust, mix the flours, baking powder, and salt together in a large bowl. Add the olive oil and mix in until crumbly. Stir in the yoghurt and if needed, add a little bit of water, one tablespoonful at a time (I used about one tablespoon of water). Don’t overmix the dough. Once it comes together easily and is not too wet or too dry, shape it into 2 balls, one slightly smaller than the other, flatten them slightly, wrap them in a bit of wax paper, and place in the fridge for about 30 to 45 minutes.
2. To make the filling, rinse the greens and steam them for about 5 minutes (I simply steam them in a large pot with about 1/2 inch of water at the bottom). Once the greens are cooked but still hold a nice shade of green, drain them and let them cool a bit. (Save the green water for your next soup or water your plants with it, it’s very nutritious). Once the greens are cool enough to handle, squeeze them using your hands to remove as much water as possible. Chop the cooked greens and place them in a large bowl.
3. Sauté the chopped onion and leek in the olive oil on medium heat until softened and translucent. Let them cool.
4. Add to the greens the beaten eggs, chopped herbs, crumbled feta, cooled onion and leek, lemon zest, and salt and pepper to taste (keeping in mind the feta already makes the mixture salty). Mix all the filling ingredients together.
5. Assemble the dough and filling in a deep pie dish or an 8 by 11 inch casserole baking dish. Roll out the larger piece of chilled dough into a rectangle, quite thin, about 1/8 inch thick. Place the large piece down into the bottom of your pie dish. Brush a little olive oil all over the dough. Add the filling, spreading it out evenly. Fold the overhanging edges of the bottom dough over the filling (you may wish to trim them a bit as I did in the video). Brush a little water around the edge of the folded down dough. Then place the smaller piece of dough, also thinly rolled out, on top to cover the filling. Pinch the dough edges together so they are well sealed. Brush the beaten egg over the top of the pastry. Cut a few vent holes in your top layer of dough to let the steam out. Decorate with leftover greens and edible flowers, if you wish. I used pansies, violets, chives, garlic mustard, and mint to decorate.
6. Bake for 45 to 55 minutes in a 350 oven, or until the crust is nicely golden and looks done. Allow the pie to settle and cool for 20 minutes or so before slicing and serving. You can make it ahead and reheat it.

Yield: 8 servings

Aube Giroux is a food writer, a James Beard award-winning documentary filmmaker and a passionate organic gardener and home cook, who shares her love of cooking on her farm-to-table blog, Kitchen Vignettes.

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June 26, 2021 at 12:54AM
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