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10/30/2024
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Team of people piling their hands together over a work table in solidarity. Text overlay: Join the Digital Equity Academy

Registration is now open for the NYS Library Digital Equity Academy. Find out more by watching this short Digital Equity Academy video, or check out the description below! 

Are you passionate about bridging the digital divide and creating equitable access to technology for all? If so, the New York State Library invites you to join our Digital Equity Academy! Our Academy offers a unique learning experience to equip you with the knowledge and tools needed to make a real impact. This class is free, and you don’t need any previous digital equity experience - just the desire to improve digital equity in your community! 

Over the course of seven months, we'll delve into the essential aspects of digital equity, from understanding its importance to developing and implementing effective strategies. Subjects include:

  • Visioning and assessment
  • Stakeholder engagement
  • Digital equity planning 
  • Design and implementation of those plans
  • Funding opportunities
  • Promotion and programmatic sustainability

We will take a “flipped classroom” approach. Each month, you'll receive a pre-recorded lesson, no longer than an hour, to study at your own pace. Then, we'll come together for a live online class to discuss your insights, share strategies, and build a supportive community.  Your expected time commitment is about four hours per month.

Our goal is to create a diverse cohort representing libraries of all sizes and geographic locations throughout New York. We believe in the power of collaboration, so we encourage you to bring your unique perspective and experiences to the table.

If you're ready to make a difference and become a champion for digital equity, we encourage you to apply today. Together, we can create a more connected and inclusive world.  Whether you're experienced or just starting out, there's a place for you in our Academy. We're seeking individuals who are motivated, passionate, and have the support of their library leadership.

Register for the NYS Library Digital Equity Academy. The kickoff session will take place on Monday, December 16.

10/25/2024
Close up of a Florentine, a cookie studded with fruit, nuts, and chocolate.

The eighth recipe in this series of Family History Recipes comes from Monica. She chose to share with us a recovered family favorite cookie (or biscuit) recipe - “Florentines.”  

Monica said that “[t]his is a biscuit – cookie – that is traditionally served at Christmas in England. My mam made one batch every year a few days before Christmas … [but] she didn’t write down the recipe. My sister figured it out and shared it with the family.” 

These cookies include ingredients such as peel, glace cherries, and angelica, not flavors many of us had experienced before. New to Tasting History, Taste Tester Francis wasn’t quite sure about these cookies at first. After giving them a taste, though, he thought they were delicious! A wonderful treat that would work for any time of year. 

Taste Tester Francis holding up a Florentine and looking cautious.

Taste Tester Francis goes in for a big bite.

Taste Tester Francis, all smiles, holds his now-empty paper plate.

 

 

 

 

 

 

 

 

 

Recipe: Florentines

This is a biscuit--cookie--that is traditionally served at Christmas in England. Despite the name there is no evidence that they come from Italy. They are probably named after the golden Florin coin. My mam made one batch every year a few days before Christmas and only the one batch. I’ve never made them successfully before because she didn’t write down the recipe. My sister figured it out and shared it with the family. – Monica

Ingredients:

  • 3 oz butter
  • 4 tbsp milk
  • 4 oz icing sugar
  • 1 ½ oz plain flour
  • 3 oz mixed peel
  • 2 oz finely chopped glace cherries and angelica
  • 2 oz flaked almonds
  • 4 oz plain chocolate

Directions:

  • Melt the butter in saucepan, stir in milk and icing sugar. Remove from heat and blend in flour. Add the peel, cherries, angelica and almonds. Leave to cool (place the pan in a fridge for about half an hour).
  • Line a baking sheet with baking paper and place small teaspoonfuls onto the prepared sheet. Space well apart to allow for spreading. Bake at Gas Mark 5/375F/190C for 10-12 minutes.
  • Take out of oven and allow to cool on the tray for about 5 minutes. 
  • Using a palette knife or spatula carefully lift off onto a cooling rack.
  • When they are cool, melt chocolate with a small knob of butter and then coat them with chocolate. Decorate using the tines of a fork to make waves. Allow to cool and store in an airtight tin.


     
10/18/2024
A ginette with rainbow sprinkles on a paper plate with a colorful border.

Our seventh Family History Recipe comes from Marisa and is for Mom's Ginettes. 

According to Marisa, “[t]his cookie is extremely well-known in Italian culture, and it varies. Sometimes, people use anise extract instead of lemon extract. We prefer the lemon extract.” Marisa also warns that “[y]ou need to watch the cookies so the bottoms do not burn.”

These cookies didn’t have burnt bottoms, that’s for sure! Taste Tester Owen got in a short sniff test then a big bite of cookie. You can tell he’s thinking about how to rate the ginette. He made his mind up quickly, though, and devoured the rest of this lemony and sweet treat!  

Taste Tester Owen going in for the sniff test.

Taste Tester Own considering the first bite of the ginette.

Taste Tester Owen takes a second bite of the ginette.

 

 

 

 

 

 

 

 

 

 

Recipe: Mom's Ginettes

My Mom tweaked the original recipe from my Sicilian aunt's recipe. This cookie is extremely well-known in Italian culture, and it varies. Sometimes, people use anise extract instead of lemon extract. We prefer the lemon extract. You can roll the batter like a snake and curve it or you can roll the snake and make it into the shape of a ball.

My sister tried to half the recipe because it is a lot of work and takes about 4 to five hours to do. It did not come out the same. The cookies were good, but you really need to make the whole batter. (If you get too tired of making the cookies, you do not have to use all the batter. Just toss it.) The key to it is to make the whole batter for the taste of the cookie. – Marisa

Ingredients:

  • 2 cups (8 ounces. milk)
  • 1 dozen eggs
  • 3 cups sugar
  • 2 pounds of butter
  • 8 teaspoons baking powder
  • 2 ounces lemon extract
  • 5 pounds flour

Directions:

  • Bake at 350 degrees until golden brown.
  • Here are some cooking instructions that I figured out along the way:  You need to watch the cookies so the bottoms do not burn. You need to keep moving the cookie sheets from the bottom to the top racks every few minutes. There is no set time to leave them in the oven. You just have to watch them and touch the tops so it is not too moist and wet.  

Glaze for Ginettes:

When the cookies are cool, glaze with:

  • 2 pounds confectionary sugar
  • 2 ounces lemon extract
  • (Add water as needed to obtain liquid consistency for glaze)

Add sprinkles when you glaze the cookies

For the glaze, less water is better to obtain a thicker consistency. Add water as you go if you need to. Add the sprinkles right away or the glaze will dry too quickly.

Happy baking!  
 

10/11/2024
Frozen dessert (cashew ice cream topped with canned pears) in a brown ceramic bowl.

The sixth recipe in this series of Family History Recipes comes from Clare. She chose to share with us an updated childhood favorite she calls “Divorced Dad has Kids on the Weekend” Frozen Dessert.  

Clare remembers that “[b]ack in the 1970s we kids spent every weekend in NYC with our dad. Haagen Dazs vanilla ice cream with canned pears in syrup was his go-to dessert for us. This modified version features cashew “nice” cream instead of dairy. Cold dessert, warm memories!” 

Taste Tester Sharon may be new to Tasting History but she was ready to go! After a quick sniff, she spooned up a bit of cashew “nice” cream and some pear before going in for a bite. It was hard to get a final reaction pic because this dessert was too good to stop! The “nice” cream was just that, smooth and cool, and the pears added a bit of fruity sweetness.

Taste Tester Sharon performing a sniff test of the frozen dessert.

Taste Tester Sharon getting ready to spoon up some of the dessert and looking excited.

Taste Tester Sharon looking happy as she tastes the frozen dessert.

 

 

 

 

 

 

 

 

 

 

Recipe: “Divorced Dad has Kids on the Weekend” Frozen Dessert

Back in the 1970s, we kids spent every weekend in NYC with our dad. Haagen-Dazs vanilla ice cream with canned pears in syrup was his go-to dessert for us. This modified version features cashew “nice” cream instead of dairy.

Cold dessert, warm memories! - Clare

Directions:

  • Buy a pint of cashew ice cream, such as Cashewtopia brand, and a can of sliced pears in syrup.
  • Dish out ice cream, spoon all that sweet pear-y goodness on top.
  • Devour.
     
10/10/2024
No Subjects
Overhead view of several open books on a table. Text overlay: NYSL Resources Available 24/7

The NYS Library will be closed for the Columbus Day holiday. Don’t forget that you can still access tons of great information on the NYS Library website. Read on for tips and suggestions! 

Contribute to the Historical Record with the Personal History Initiative 

The experiences of all New Yorkers make up the foundation of our state's history. The goal of the NYS Personal History Initiative is to help New Yorkers tell their stories, and the NYS Library’s Manuscripts and Special Collections (MSC) unit encourages all New Yorkers to document their community’s history and experiences.  

Share your story!  

Register for an Upcoming Public Program 

Plan your next visit to the NYS Library! Our events calendar is always being updated with both onsite and virtual events from library staff and our trusted partners.  

Explore collections and resources 24/7  

Looking for more information? Check out the full list of NYS Library Electronic Resources.   

10/04/2024
Slice of tourtiere, a kind of meat pie, on a paper plate with a colorful border.

Our fifth Family History Recipe comes from Caroline and is for a traditional French Canadian meat pie, officially called “Tourtiere.” 

Caroline’s mom was “born in Quebec, Canada… and has been eating this pie her entire life. My mother’s family was not wealthy by any means, so a tourtiere, which contains simple and somewhat cheap ingredients… was a staple recipe.” 

Simple and cheap, sure, but this pie was also hearty and delicious! Taste Tester Josh was all business as he dove into trying his slice of tourtiere. The filling was flavorful and the crust crisp. Josh barely had time to give a thumbs up before he went back to finishing his portion.

Taste Tester Josh performing a sniff test of his slice of the tourtiere.

Taste Tester Josh going in for the first taste with his fork.

Taste Tester Josh gives a quick thumbs up before getting back to his slice.

 

 

 

 

 

 

 

 

 

Recipe: Tourtiere

A little bit about the dish: My mom was born in Quebec, Canada in 1958 and has been eating this pie her entire life. My mother’s family was not wealthy by any means, so a tourtiere, which contains simple and somewhat cheap ingredients, (historically, tourtieres were made with minced meat and meat scraps) it was made with minced meat and was a staple recipe. Generally, French Canadians will bake anywhere from 5-10 pies at one time, as they can be frozen and preserved for a later time. - Caroline 

Ingredients: 

  • 4 celery ribs
  • 4 medium carrots
  • 2 large onions
  • 2 garlic cloves, peeled
  • 4 pounds ground pork
  • 2 pounds ground veal
  • 2 pounds bulk pork sausage
  • 1 can (14 ½ oz) chicken broth
  • ½ cup minced parsley 
  • 1 Tbsp salt
  • 1 tsp pepper
  • 1 tsp dried basil
  • 1 tsp dried rosemary, crushed
  • 1 tsp cayenne pepper
  • 1 tsp ground mace
  • 1 tsp ground cloves
  • 1 cup dry bread crumbs
  • Dough for 4 double-crust pies

Directions: 

  • Coarsely chop celery, carrots and onions; place in a food processor with garlic. Cover and process until finely chopped; set aside.
  • In a stockpot or two Dutch ovens, cook vegetables, pork, veal and sausage until meat is no longer pink; drain. Stir in broth, parsley and seasonings. Cover and cook over low heat 20 minutes. Stir in breadcrumbs.
  • Preheat oven to 400°. On a lightly floured surface, roll half of dough into four 1/8-in.-thick circles; transfer to four 9-in. pie plates. Trim even with rims. Add about 4 cups filling to each crust. Roll remaining dough into four 1/8-in.-thick circles. Place over filling. Trim, seal and flute edges. Cut slits in tops.
  • Cover edges of pies loosely with foil. Bake 25 minutes. Reduce oven setting to 350°. Remove foil and bake pies until crusts are golden brown, 15-20 minutes longer.
       

Makes 4 pies 
(Adapted from Taste of Home's French Canadian Tourtieres
 

10/01/2024
No Subjects
Blueprints and drafting materials on a desk surface, including a small model building. Text overlay: Public Library Construction Projects

Lauren Moore, Assistant Commissioner for Libraries and State Librarian, announced this week that the NYS Library, in partnership with New York’s 23 public library systems, has awarded $34 million in State Aid for Library Construction funds for 207 projects. The FY 2023-2024 projects are supported by capital funds appropriated in the FY 2023-2024 State Budget.

View the list of the 207 FY 2023-2024 State Aid for Library Construction projects (Projects FY23-24). 

There is a documented need of $1.75 billion through 2025 for public library construction and renovation in New York State. More than half of the over 1,000 public library buildings in New York are now over 60 years old and one third are between 30 and 60 years old. 

You can find more information about the State Aid for Library Construction program on the Division of Library Development website. Please feel free to contact us with any questions.

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