The Museum of Food and Culture Launches Virtual Exhibit on Eating Invasive Weeds and Food Sovereignty
Katherine Hoehl and I worked on this exhibit for more than a year. It’s amazingly informative. Full Press Release with links to the exhibit can be found here.
Recently, one of the breadheads I follow on Instagram, Parksandbread, posted a recipe for a bread made with butternut squash soup. I did not have soup, but I did have cooked squash, and modified her recipe to suit what was in my pantry.
The squash generated a moist loaf with a thin, crisp crust. Pepitas were a super addition and the sage and rosemary, a touch strong for my taste, yelled out to be made into stuffing. The bread is an excellent sandwich bread, and even with just fresh cold butter on it, it is savory and satisfying. The crust is thin and crisp and the crumb holds its integrity even when very thinly sliced.
The following is not so much a recipe as a starting formula. You will need to judge for yourself whether you need more or less flour or more or less liquid because not all cooked squashes are equal. When the dough is ready to bake the final time and temperature will be a function of the size and shape of your loaf.
Formula
330 g mature starter, I selected a whole wheat starter
150 g water
400 g cooked squash
75 g whole wheat flour
425 g bread flour
100 g pepitas
15 g salt
2 tsp rosemary
1 tsp sage
I baked at 475 degrees in an oven with steam for 20 minutes, turned the temperature down to 375 and baked another 18 minutes.
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Can Meadville, PA be sustainable, resilient community by 2030? Check out this report from Spring, 2018.
This website was prepared by students enrolled in the Allegheny College Junior Seminar in Sustainable Development (Environmental Science 585) in the spring semester, 2018. We used the United Nations Sustainable Development Goals to assess how the city of Meadville, PA was doing in making progress toward achieving sustainability by 2030.
Here’s what I learned about making authentic, artisanal French sourdoughs. Read more…
At last we have live data for the two photovoltaic solar panels on Carr Hall. Click here to see how much energy we are producing right now and to learn how much energy these panels have produced since they were first installed.
Here is the Power Point prepared by the Junior Seminar in Sustainable Development, ES 585, Fall 2011. It contains the recommendations for plantings for the lobby and front entryway to Carr hall.
Here is the Presentation Kelly Boulton and I presented at the American Association for Sustainability in Higher Education in October 2011. AASHE.2011
Carr Hall now hosts Allegheny’s first solar panels. Installed by Carlyn Johnston as part of her senior comprehensive they also include a website on renewable energy:
