Mary Beth Bower 708 Ralston Road Colon, MI 49040 269-432-3921 email@example.com
MARCH/APRIL 2017 GRANGE NEWS
Guess who’s having a Birthday? It’s our beautiful home state of Michigan who turned 180 on January 26th. In past years there used to be Michigan Week Parades, Mayor Exchange Days, Special Programs and the like. Lately, it seems like there is hardly any mention of it. Here is a couple of ideas I had how our Granges could do something to mark the milestone. Obviously, there are lots of ideas for Lecturer’s programs on so many subjects such as Michigan history, famous Michiganders, tourist spots, Michigan music, etc. And how about a Michigan potluck?! Have each person coming to the meal bring something, with the main ingredient being a Michigan Ag product. Who wouldn’t want to come to a meal that might include pork chops, asparagus, baked beans, apple pie, peach cobbler, or even a bowl of Kellogg’s Frosted Flakes? And make it special! A program and meal like that would be a great time to invite someone to come to the Grange with you and have a membership application in hand!!!
I found the following in a book I bought at a used book sale a couple years ago for .25. provided by Tom Smith
THE AMERICAN QUILT Quilting is the process of sewing together layers of fabric and filler. The bottom layer is called the backing, the middle layer is the filling or batting, and the top is called, well, the top. The layers are sewn together to create cozy bedding or clothing.
People have been quilting for a long time. As ivory carving from around 3600 B.C. depicts a King in a quilted cloak. Excavation of a Mongolian cave revealed a quilted linen carpet...and a pair of quilted slippers found near the Russia/China Border dates to the eighth or ninth century.
Patchwork, the process of piecing together scraps of fabric to make a larger whole, was widely practiced in Europe in the 1600’s because it was economical. Old clothing and blankets were often recycled into something entirely new.
The roots of the traditional quilt began to take hold in Europe and America in the 18th century. The oldest existing piece is the Salton-stall quilt. It was made in Massachusetts in 1704, and though tattered, provides a window to the quilt making styles of the era.
Amish settlers arrived in the early 1700’s in Pennsylvania and their quilts are known for their bold geometric patterns. Our concept of patchwork quilts has been greatly influenced by the Amish.
By the time of the Revolutionary war the English textile industry was exporting thousands of tons of cotton to America. These fabrics made up the majority of the clothes and quilts of the era.
It is a misconception that people made quilts just for practical purposes. In fact, most quilters engaged in the hobby because they loved the craft — not just because they needed a blanket. By 1820 sewing groups were widespread, allowing people to work together to sew quilts pulled across large frames. Many of these close knit sewing bees (or circles) of yesterday still function as quilting guilds and clubs today.
Though some quilters specialize in whole cloth quilts, most of the quilts made today are the patchwork variety. Pieces of fabric are sewn together to make a single block; multiple blocks are then stitched to each other, creating the quilt top.
One of the most admired style of quilt comes from Hawaii. These quilts incorporate just two colors, usually red and white, and one large cutout design sewn directly onto the quilt top. The striking geometric shapes and intricate stitching have made Hawaiian quilts popular among quilters and quilt admirers for two centuries.
Quilting in American experienced a revival in the 1970’s, largely due to the country’s 200th birthday. As part of the celebration, women and men alike took a renewed interest in quilting, and in folk arts and crafts in general.
The surge in the popularity of quilting turned a humble past time into the $3.3 billion a year industry it is today.
The current movements toward more simple Eco-friendly lifestyles will likely keep quilting alive for years to come.
MAY/JUNE 2017 GRANGE NEWS
6 Ways to Sneak Vegetables into Children’s Meals Struggling with getting your kids to eat vegetables? Research shows it can take up to 15 attempts before a child enjoys a new food. While you keep on trying to introduce new flavors, you can ensure even picky children get their daily dose of vegetables with these six simple cooking hacks.
Steam cauliflower and puree. Fold into mashed potatoes before serving.
Finely shred zucchini and layer into lasagna and other casseroles before baking.
Chop mushrooms and brown with ground beef before making tacos or sloppy joes.
Add a dollop of unseasoned pumpkin puree to spaghetti or mac-and-cheese sauce.
Blend spinach into a blueberry smoothie and the dark color will mask the green.
Add a container of carrot baby food to pizza sauce before making that pie.
Best First Fruit and Vegetables for Babies With so many types of food available, it can be difficult to know which are best for baby’s first tastes. La Leche League International has these recommendations for infants:
Bananas cut into slices and then quartered.
Unsweetened applesauce or tiny apple chunks softened in the microwave.
Finely chopped plums, peaches, pears and apricots, gently cooked if necessary.
Avocado diced into small, bite –size pieces.
Baked or boiled sweet potatoes cut into tiny chunks.
Mashed white potatoes.
Finely chopped or mashed baby carrots, green beans, peas and squash.
Spices that Kill Germs Just jazzing up your favorite dishes with extra garlic, onion, allspice or oregano can subdue sneaky germs before they reach your dinner plate. According to researchers at New York’s Cornell University, these spices are such powerful antibacterials, they kill up to 100% of germs on contact. In second place, thyme, cinnamon, tarragon and cumin, which killed up to 80% of the bacteria on contact.
English Broken Here A collection of signs and notices written in English that were discovered throughout the world:
In a Paris hotel elevator: Please leave your values at the front desk.
In a hotel in Athens: Visitors are expected to complain at the office between the hours of 9 and 11 a.m. daily.
Outside a Hong Kong tailor shop: Ladies may have a fit upstairs.
In the lobby of a Moscow hotel across from the Russian Orthodox monastery: You are welcome to visit the cemetery where famous Russian and Soviet composers, artists, and writers are buried daily except Thursday.
In an Austrian hotel catering to skiers: Not to perambulate the corridors in the hours of repose in the boots of ascension.
On the menu of a Swiss restaurant: Our wines leave you nothing to hope for.
In a Rhodes tailor shop: Order your summer suit. Because is big rush we will execute customers in strict rotation.
In a Bucharest hotel lobby: The lift is being fixed for the next day. During that time we regret that you will be unbearable.
In an advertisement by a Hong Kong dentist: Teeth extracted by the latest Methodists.