In the Community:

Our "monument" sign faces have been installed and everyone is getting a first big look at our joint logo. While in some ways, this is a small step in the grand scheme of the project, it is a marker that we are finally turning the corner into the homestretch and moving forward more quickly.

The artwork is by Hunter Rook of Rowdy Ferret Design and includes plum branches displayed in a manner that is reminiscent of Japanese family crests. For now, because we are still working on electrical systems, it will not be illuminated at night, but do enjoy it during the day!

After many months of back and forth between various county agencies to get all the appropriate permits, our fire sprinklers are now being installed, another milestone achieved. Sadly, though, because of supply chain issues with commercial electrical panels and extended wait times for utility companies to do their work, we still cannot predict an opening date, although by the end of this year is possible. 

Want to see more of what's happening now? Join us on Saturday, March 30th, the last Saturday of each month, 12-3p for our Community Work + Fun days. Wear sturdy clothing and shoes and help us clean and weed or just stop by for a tour!

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Lead with Love

In The Community:

This year, 2024, is likely to be one filled with change. Not only is it an election year when the stakes for our nation and the world could not be higher, we are now moving into the accelerated final stretch of construction work for our project to build The Good Table in El Sobrante. Living through such tumultuous times can sometimes leave us feeling overwhelmed and depleted.

Fortunately, two of our Good Table mates, Nancy Lemon and Marcie Boyd have some musical inspiration to share with all of you. Recorded during The Good Table UCC's Sunday Gathering on February 18th, this song is a perfect one to hum to yourself when you're feeling stressed and was written by an amazing local musician, Melanie DeMore back in November of 2016. Enjoy and be encouraged!

SPIRITUAL TOUCHSTONE:

Being Church at BART

By Rev. Dr. Melinda V. McLain

(Left to Right) Pastors Jen Chapman, Melinda V. McLain, Joanne Whitt, Dee Emmert, & GTUCC member Joyce Hedges (front)

This past Wednesday, a local group of clergy braved the rain and wind to offer the blessing of ashes at BART during the evening rush hour. Since I came to Mira Vista (now The Good Table UCC) in 2014, this is only the third time we have gathered at El Cerrito Del Norte station to offer ashes to commuters because pandemic concerns made us stop this public offering for three years. This year, we were one Lutheran, one Presbyterian and two UCC pastors. I heard on the clergy grapevine that the Methodists were at Richmond BART doing the same.

Like some of the folks coming off BART trains, you might ask, why would we do this? One woman, in fact, told me she was going to church later, but she didn’t think we should be “promoting” to the public. I said I didn’t think of it as “promoting”, but simply offering this particular (and perhaps peculiar?) Christian practice as a convenience. Her comment was the only slightly negative comment I received.

Most folks just walked past us as we stood with ashes on our freezing fingers. But others saw us and rushed toward us with gratitude and thanks. For too many Roman Catholics, in particular, for whom the receiving of ashes at the beginning of Lent is an obligation, getting to their local parish is difficult when working two or three jobs and caring for a family.

Because we were obviously clergy (wearing collars, robes, and stoles aka “full liturgical drag”) and clearly all women, I don’t think they had any delusions that we are Catholic, but clearly their belief in this ritual and the grace it bestowed was unbowed by ancient animosities between protestants and catholics.

If I caught someone’s eye and got a smile, I would say, “would you like to receive the blessing of ashes for Ash Wednesday?” That led quite a few who probably didn’t know what this ritual meant to step forward and offer their foreheads as I leaned in as said, “remember you are dust and to dust you shall return. May God bless you and keep you all the days of your life.” Others of course, politely said, “no thank you” and went on their way.

All together, we probably blessed at least 100 folks or more and one woman even returned with her husband and son to receive ashes together as a family. While receiving ashes from unknown clergy as you rush off BART may not be a “deep” spiritual experience, I choose to believe that everyone deserves a moment of blessing and that these unexpected twinklings of grace could have a cumulative impact on our communities whether you identify as Christian, or not.

We are all human and we are dust. We are stardust. We are the beloved of the Creator’s handiwork. My this Lenten season be filled with grace-filled blessings, no matter what train you are riding this day.

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In the Kitchen:

The holidays are a time for coming together, sharing gratitude, and indulging in delicious meals. If you're hosting Thanksgiving this year and have a vegan or two on the guest list, fear not! Accommodating a vegan diet doesn't have to throw a wrench into your favorite holiday recipes. You don’t have to focus on making every dish vegan, and most vegan friends and relatives will appreciate the effort and options you provide them. Here are some simple tips and tricks to ensure your Thanksgiving feast is a simple and drama-free hit for everyone.

Photo source pexels.com by Nicole Michalou

1. Vegan Substitutions Omnivores Won’t Notice
Many Thanksgiving recipes can be easily veganized without compromising flavor. Swap dairy milk for cashew cream or oat milk in mashed potatoes, use vegetable broth instead of chicken broth in stuffing, and consider plant-based butter for your rolls. These swaps are so seamless; your non-vegan guests probably won't even notice the difference. If you’re an omnivore that can’t compromise the butter in the mashed potatoes, wait to add the dairy until the final mix and set aside appropriate portions using a vegan substitute. It may be an extra dish, but your vegan guests will hopefully feel gracious enough to help clean up after the meal instead of sitting down to watch the game.

2. Embrace Plant-Based Staples
When planning your menu, focus on the abundance of delicious plant-based staples available. Think hearty vegetables, grains, legumes, and fruits. A roasted vegetable medley or a quinoa salad can be just as satisfying as traditional dishes. Don't forget about the power of herbs and spices to elevate flavors! 

3. Watch Out for Easy-to-Miss Non-Vegan Ingredients
Some non-vegan ingredients can sneak into your dishes, so keep an eye out for them. Common culprits include honey, chocolate, gelatin, and certain wines that might use animal products in the fining process. Read labels carefully or opt for vegan-certified products to avoid any accidental slip-ups.

4. Mindful Etiquette for Omnivores
It's essential to remind non-vegan guests to be mindful of the vegan options. While curiosity is natural, it's polite not to devour all the vegan dishes out of sheer interest. Make sure your vegan guests have had their fill before allowing others to give it a try.

5. Online Resources for Guidance
If you're feeling overwhelmed, there are countless online resources to guide you through the vegan Thanksgiving adventure. Websites like "Minimalist Baker," "Oh She Glows," and "The Vegan Society" offer a plethora of easy-to-follow vegan recipes that even the most novice cook can master. If you’re still overwhelmed, reach out to your vegan guest to see if they have a favorite recipe you can follow.

6. Potluck Approach
If the thought of preparing a vegan-friendly Thanksgiving feels daunting, consider a potluck approach. Politely ask your vegan guests if they'd like to contribute a vegan entree or side dish. It's a win-win – they get to enjoy their favorite dishes, and you have one less thing to worry about.

7. Don’t Stress or Overthink the Menu!
Most vegan guests are accustomed to menus that don’t 100% accommodate their diets. It’s wonderful to be an inclusive host, but you don’t have to make the entire meal vegan. Do your best to provide options for everyone, but you don’t have to master a Vegan Beef Wellington to provide a great meal. If all else fails, have some vegan ice-cream on hand for desert!

8. No Politics at the Dinner Table
The choice to follow a vegan lifestyle is a personal one, and Thanksgiving is not the time to debate it. Let your gathering be a celebration of togetherness and gratitude rather than a platform for dietary discussions. After all, the holidays are stressful enough without adding a side of debate to the table!

Hosting a vegan-friendly Thanksgiving doesn't have to be a high-stakes affair. With a bit of creativity and flexibility, you can create a feast that satisfies everyone around the table. Remember, it's about sharing love, gratitude, and, of course, a delicious meal that accommodates all dietary preferences. Happy Thanksgiving everyone!

 Oh, and if you do want to master a delicious Vegan Mushroom Wellington, here’s a recipe that we adore! Vegan Mushroom Wellington

Recipe:

A green chili recipe, whether prepared with meat or as a vegan dish, offers a burst of flavors and textures that make it absolutely delicious in its own unique way.

 In the meat-based version, succulent ground beef or diced pork adds a rich and hearty element to the dish. The meat is perfectly seasoned with aromatic spices like cumin and chili powder, creating a savory, umami depth that complements the mild heat of the green chilies. As the meat simmers with tomatoes and beans, it absorbs the flavors, becoming tender and juicy. Topped with melted cheddar cheese and a dollop of sour cream, it's a comforting, satisfying bowl of warmth that's ideal for meat lovers.

On the other hand, the vegan version of green chili offers a delightful medley of plant-based ingredients. Diced tomatoes and green chilies create a tangy and slightly spicy base, while black beans and pinto beans contribute a creamy, hearty texture that is both filling and nutritious. The seasoning, including ground cumin and chili powder, infuses the dish with a robust, earthy flavor. The addition of sweet corn and lime juice adds a refreshing and zesty dimension. Vegan sour cream and avocado slices provide a creamy contrast that makes every spoonful a harmonious blend of flavors and a visual feast for the senses.

In both versions, what truly makes green chili delicious is its adaptability. You can adjust the level of spiciness to suit your taste, making it as mild or as fiery as you prefer. Plus, the green chili's versatility allows for personal touches like garnishing with fresh cilantro or customizing with your favorite toppings.

Whether you savor the hearty, meaty goodness of the traditional recipe or opt for the vibrant, plant-based alternative, green chili has a way of warming your heart and your palate. It's a dish that brings people together over shared bowls, providing comfort and satisfaction regardless of dietary preferences. The deliciousness of green chili transcends culinary boundaries, making it a beloved choice for anyone seeking a flavorful and soul-warming meal.

Verde Vegan Chili

Ingredients:
·      2 tablespoons vegetable oil
·      1 large onion, diced
·      3 cloves garlic, minced
·      2 cans (14 ounces each) diced green chilies
·      1 can (14 ounces) diced tomatoes
·      1 can (14 ounces) black beans, drained and rinsed
·      1 can (14 ounces) pinto beans, drained and rinsed
·      2 cups vegetable broth
·      2 teaspoons ground cumin
·      1 teaspoon chili powder
·      Salt and pepper to taste
·      1 cup corn kernels (fresh or frozen)
·      Juice of 1 lime
·      Chopped fresh cilantro (optional, for garnish)
·      Sliced avocado (optional, for garnish)
·      Vegan sour cream (optional, for garnish)

Instructions:
-  In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent and fragrant.
- Stir in the diced green chilies, diced tomatoes, black beans, pinto beans, vegetable broth, ground cumin, chili powder, salt, and pepper.
-  Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for about 30-40 minutes, stirring occasionally.
- About 10 minutes before serving, add the corn kernels and lime juice to the pot. Stir well and continue to simmer until the corn is heated through.
- Taste and adjust the seasonings as needed. If you like it spicier, you can add more chili powder or a dash of hot sauce.
- Serve the vegan green chili hot, garnished with chopped fresh cilantro, sliced avocado, and vegan sour cream if desired. Enjoy!

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Verde Chili Con Carne

Ingredients:
·      1 pound (450g) lean ground beef or diced pork
·      2 tablespoons vegetable oil
·      1 large onion, diced
·      3 cloves garlic, minced
·      2 cans (14 ounces each) diced green chilies
·      1 can (14 ounces) diced tomatoes
·      1 can (14 ounces) black beans, drained and rinsed
·      1 can (14 ounces) pinto beans, drained and rinsed
·      2 cups chicken or beef broth
·      2 teaspoons ground cumin
·      1 teaspoon chili powder
·      Salt and pepper to taste
·      1 cup shredded cheddar cheese (optional, for garnish)
·      Sour cream (optional, for garnish)
·      Chopped fresh cilantro (optional, for garnish) 

Instructions:
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent and fragrant.
- Add the ground beef or diced pork to the pot and cook until browned, breaking it apart with a spatula as it cooks. Drain any excess fat if necessary.
- Stir in the diced green chilies, diced tomatoes, black beans, pinto beans, chicken or beef broth, ground cumin, chili powder, salt, and pepper.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for about 30-40 minutes, stirring occasionally.
- Taste and adjust the seasonings as needed. If you like it spicier, you can add more chili powder or a dash of hot sauce.
-  Serve the green chili hot, garnished with shredded cheddar cheese, sour cream, and chopped fresh cilantro if desired. Enjoy!

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Shakshuka with Poached Eggs

Recipe:

This recipe was given to me by Deirdre Davis, chef extraordinaire, who runs Pinoli Farmhouse Kitchen. She adapted it from an Ottolenghi recipe in his book, Jerusalem (2012). Shakshuka is a popular breakfast, brunch, or lunch fare in Israel. Served with crusty bread, it makes a delicious and hardy meal. I can vouch for that!  —Bonnie Hariton

INGREDIENTS (for 6 servings)

□ 1 teaspoon whole cumin seeds, toasted and ground
□ 1 teaspoon whole coriander seeds, toasted and ground
□ 4-5 cloves garlic, about 1 tablespoon, finely chopped
□ 2 large red bell peppers, cut into 1/4" by 2" slices
□ 1 medium white onion, in 1/4" slices
□ 5 cups heirloom tomatoes, chopped
□ 2 tablespoons olive oil
□ 1 heaping tablespoon harissa or Korean gochujang (spicy chili pepper paste)
□ 2 tablespoons tomato paste
□ 3/4 teaspoon salt
□ 6 whole eggs
□ 1/3 cup crumbled feta cheese
□ Several fresh basil leaves, torn in small pieces

INSTRUCTIONS

1.    Toast cumin and coriander seeds together in a small, heavy, dry frying pan (without oil) over medium-high heat until they darken slightly, 1 or 2 minutes. Grind with a mortar and pestle or a spice grinder.

2.    Chop garlic. Chop red bell peppers and onion. Chop tomatoes. Crumble feta. Tear up the basil leaves.

3.    Heat olive oil. Add harissa or gochujang and stir. Add toasted spices and garlic and cook until just fragrant.

4.    Follow with tomato paste and salt. Cook a few more minutes.

5.    Add onions and bell peppers. Stir over medium heat about 6-8 minutes till softened.

6.    Add tomatoes and bring to a simmer. Cook uncovered for about 10 minutes until the sauce thickens to your liking.

7.    Taste for seasoning.

8.    Make 6 little dips in the sauce. Gently break an egg into each dip.

9.    Simmer gently for 8-10 minutes, covered, until the whites are just set and the yolks are as runny or as firm as you prefer.

10. To serve, put some of the sauce and an egg into a bowl. Sprinkle with feta cheese and basil leaves. 

Note:
Leftover sauce keeps well in a glass jar in the refrigerator for several days. For two people, I usually make the entire sauce and poach three eggs the first day, then re-heat leftover sauce and poach three eggs in it the next day.

In The Garden:

Today's harvest from the garden of Bonnie and Dan Hariton in Pinole

The Seven Of Pentacles by Marge Piercy

Under a sky the color of pea soup
she is looking at her work growing away there
actively, thickly like grapevines or pole beans
as things grow in the real world, slowly enough.
If you tend them properly, if you mulch, if you water,
if you provide birds that eat insects a home and winter food,
if the sun shines and you pick off caterpillars,
if the praying mantis comes and the ladybugs and the bees,
then the plants flourish, but at their own internal clock.

Connections are made slowly, sometimes they grow underground.
You cannot tell always by looking what is happening.
More than half the tree is spread out in the soil under your feet.
Penetrate quietly as the earthworm that blows no trumpet.
Fight persistently as the creeper that brings down the tree.
Spread like the squash plant that overruns the garden.
Gnaw in the dark and use the sun to make sugar.

Weave real connections, create real nodes, build real houses.
Live a life you can endure: Make love that is loving.
Keep tangling and interweaving and taking more in,
a thicket and bramble wilderness to the outside but to us
interconnected with rabbit runs and burrows and lairs.

Live as if you liked yourself, and it may happen:
reach out, keep reaching out, keep bringing in.
This is how we are going to live for a long time: not always,
for every gardener knows that after the digging, after
the planting,
after the long season of tending and growth, the harvest comes.

Marge Piercy (b. 1936) is an American progressive activist, feminist, and writer.