Visions of Survival in a Climate Altered World – Salon Discussion – Postponed

EVENT POSTPONED – STAY TUNED

Join us on-line for a lively virtual salon discussion about our visions for a post-COVID and climate-altered new reality in the years ahead –  Visions of Survival in a Climate Altered World.

What will St Margarets Bay and our region look like in 20 years time?  In 2040, how will our community have pivoted, flexed and adapted to the new reality, fraught with frequent climatic disruptions and global fragilities?  How will Transition Bay and other organizations in our community enable the necessary changes to ensure our continued well-being?

The discussion will be held on Zoom – STAY TUNED for new date and time.

Also, HAPPY BIRTHDAY to Transition Bay !!!  We are nine years old.  Celebrate during this discussion with a virtual piece of our traditional gluten-free carrot cake.  Here’s the recipe for making your own:

Transition Bay Traditional Gluten Free Carrot Cake
1-1/2 cups rice flour
1/2   cup soy flour
1/2   cup potato starch
1     teaspoon xanthan gum
2     teaspoons baking soda
2     teaspoons cinnamon
1/2   teaspoon powdered ginger
1/4   teaspoon ground cloves
1/4   teaspoon salt
4     large eggs
1     cup sugar
1     cup mayonnaise (aka 220 grams)
1     16 ounce can crushed pineapple
3     cups grated carrots
1     cup chopped walnuts

Note: 2 cups of one-to-one all-purpose gluten-free flour can be substituted for the flours and xanthan gum.
In a bowl, stir together the flours, xanthan gum, baking soda and spices. Set aside.
In large bowl of the mixer, beat together at medium speed the eggs, sugar, mayonnaise, and pineapple not drained. Gradually beat in flour mixture until well mixed. With a spoon, stir in carrots and walnuts.
Pour batter into a greased and rice floured 9″ x 13″ pan. Bake in pre-heated 350 degree oven for 45 to 50 minutes, or until cake tester inserted in the center comes out clean. Cool in pan.