Wednesday wrap-up!πŸ˜ŠπŸŽ„πŸ§¦β„οΈ + 🎢

Worcester Historical Museum ANNUAL MEETING! TONIGHT!
Wednesday, December 4, 4:30PM
ο»Ώ
All are invited to join us at 30 Elm Street to review the busy past 12 months, participate in the election of officers, and learn about what is ahead for
Worcester’s past.

With a presentation of the George Bancroft Award to Deborah Ellstrom for “preserving a history that might have too easily slipped through the cracks.”

Thank you for another great year!

😊For 144 years, Worcester Historical Museum has been the only local organization solely dedicated to the collection, preservation, and interpretation of Worcester’s history in all time periods and all subject areas. WHM offers exhibitions and programming for all residents to know, enjoy, and share their heritage. Regarded as a major local history museum in New England, WHM’s mission is to inform and inspire.

Our Story. Our History. Our Future.

😊😊😊😊😊😊🍎

From City Hall, Main Street, Worcester

VETERANS’ AND MILITARY AFFAIRS COMMITTEE MEETING

TUESDAY, DECEMBER 17

LEVI LINCOLN (NORTH) CHAMBER

6 P.M.

πŸ₯¦πŸ₯¦πŸ₯¦πŸ₯¦πŸ₯¦πŸ₯¦πŸ₯¦

Framingham Hosts 104th Annual Farm Bureau Meeting!πŸ₯¦πŸŽβ„οΈπŸŒŽ

TODAY, Dec. 4, Massachusetts Farm Bureau Federation (MFBF) members and guests will flock to Framingham to attend the organization’s 104th Annual Meeting. Over the course of two days, attendees will participate in workshops, learning sessions and establish policy for the upcoming year.

Topics of discussion at this year’s meeting will including grant opportunities for farmers; regulations on hemp and labor; and small-scale egg production. Additionally, a meet the candidates forum will be held, during which potential leadership candidates for the organization will discuss their platforms and answer attendees’ questions.

“Our two-day meeting is made possible through generous hosting of Cape and Islands and Hampden County Farm Bureaus,” said MFBF President Mark Amato. “This is in addition to sponsorship from companies such as John Deere, Farm Credit East and American National Insurance Company. We can’t thank these group enough for their continued support of our organization.”

As part of the annual event, fundraisers for the Massachusetts FFA and MFBF Young Farmers and Ranchers (YF&R) committee are scheduled to be held. FFA will hold a silent auction and the YF&R committee will host a BINGO night. All proceed will be donated back to these groups.

The meeting will conclude on Friday with the business meeting of MFBF delegates and Board of Directors. During this meeting delegates will set policy priorities for the organization in 2020 and vote on Board of Director positions.

“Our grassroots policy development process is a key component of our organization,” Amato said. “When we speak to legislators, they recognize that our policy is set by our members and these solutions are what a constituent wants to see happen. Personally, I’m looking forward to solid discussion during the policy development process and hope to see many of our members this week at the annual meeting.”

Following the statewide meeting, if a resolution has national applicability, MFBF’s leadership will bring the resolution to American Farm Bureau Federation’s annual meeting for consideration.

🍎🍎🍎🍎🍎🍎🍎

RECIPE FROM PETA.ORG:

Butternut Squash Soup

Ingredients:

1 cup carrots, chopped

1 cup celery, chopped

1 bay leaf

6 sprigs fresh parsley

4 sprigs fresh thyme

1 Tbsp. whole peppercorns

1 cup white wine

5 cups water

2 large onions, diced, with 1/4 cup reserved

3 cups butternut squash, peeled and diced

Salt and freshly ground black pepper, to taste

Pinch of nutmeg, to taste

2 Tbsp. oil, optional

1/4 cup Corn Nuts snack, plain flavor, coarsely crushed, for garnish

Instructions:

Place the carrot, celery, parsley, thyme, peppercorns, bay leaf, white wine, water, and all but 1/4 cup of the onions in a large pot, bring to a boil, and then reduce the heat and simmer for 2 to 3 hours. Strain the soup, discard the pulp, and return the liquid to the pot.

Add the squash and remaining onion to the pot and cook over medium heat until the squash is tender.

Transfer the squash, onion, and one cup of the liquid (reserving the remaining liquid in a separate container) to a blender or food processor and blend until smooth. Season it with salt, pepper, and nutmeg.

Add the oil, if desired. Blend again until oil is incorporated.
Pour the purΓ©e back into the pot and add some of the reserved liquid, stirring to achieve desired consistency. Ladle the soup into bowls and sprinkle Corn Nuts over each.

Makes 4 servingsπŸ₯¦πŸŽΆβ„οΈπŸŒŽπŸ§₯🍎😊

β™₯️β™₯️β™₯️β™₯️β™₯️:

🎢🎢🎢🎢🎢:


β™₯️β™₯️


🎢🎢🎢