The ECHO Foundation, a global nonprofit organization that supports women and girls in the fields of science, technology, engineering, and mathematics (STEM), celebrated its 20th anniversary this year.
Barbie Butz is a columnist for The and the Paso Robles Press. She can be reached at [email protected] ” data-medium-file=”https://i0.wp.com/atascaderonews.com/wp-content/uploads/Barbie-Butz-e1577383874121.jpg?fit=300% 2C239&ssl=1″ data-medium-file=”https://i0.wp.com/atascaderonews.com/wp-content/uploads/Barbie-Butz-e1577383874121.jpg ” data-large-file=”https://i0.wp.com/atascaderonews.com/wp-content/uploads/Barbie-Butz-e1577383874121.jpg?fit=1024 percent 2C817&ssl=1″ data-large-file=”https://i0.wp.com/atascaderonews.com/wp-content/uploads/Barbie-Butz-e1577383874121.jpg? ” src=”https://i2.wp.com/atascaderonews.com/wp-content/uploads/Barbie-Butz-e1577383874121-1024×817.jpg?resize=273 percent 2C217&ssl=1″ src=”https://i2.wp.com/atascaderonews.com/wp-content/uploads/Barbie-Butz-e1577383874121-10 class=”wp-image-4866 jetpack-lazy-image alt=”” alt=”” alt=”” alt=”” alt=”” alt=”” alt=”” alt=”” alt=”” alt=”” data-recalc-dims= width=”273″ height=”217″ “1” data-lazy- data-lazy- data-lazy- data-lazy-src=”https://i2.wp.com/atascaderonews.com/wp-content/uploads/Barbie-Butz-e1577383874121-1024×817.jpg?resize=273 percent 2C217&is-pending-load=1#038;ssl=1″ data-lazy- data-lazy- data- ” />Barbie Butz is a freelance writer for The and the Paso Robles Press; her email address is [email protected]
El Camino Homeless Organization (ECHO) is commemorating its 20th year of serving the community. It began as a food delivery business and has grown into a three-facility, full-service homeless charity.
“We are grateful to be a part of such a great community of individuals who care passionately about each and every resident,” said Wendy Lewis, President/CEO. We are also grateful for the time, service, and money that our community leaders, legislators, law enforcement, civic groups, companies, service organizations, schools, and faith-based organizations have given.”
Give money, offer services, or donate time to assist this vital charity. Visit learn more about each location, go to echoshelter.org.
Atascadero’s ECHO is situated at 6370 Atascadero Avenue. Call 805-462-3663 for additional information.
We’re going to get through this together, Atascadero
The 19th Annual Women’s Legacy Fund Luncheon: Picnic with a Purpose will begin at 11:00 a.m. on Tuesday, September 28. The tournament will be held at La Lomita Ranch in San Luis Obispo this year.
The Women’s Legacy Fund is a driving force behind charity that benefits women and girls, and the need for help is greater than ever.
They are offering a fresh twist on their annual luncheon with the new open-air location, quality cuisine, local wine, keynote speaker, and a chance to interact directly with award winners.
This year’s keynote speaker is Jessie Kornberg. Jessie is the President and CEO of the Los Angeles Skirball Cultural Center.
The Women’s Legacy Fund is a 501(c)(3) non-profit organization run by The Community Foundation of San Luis Obispo County.
For additional information, go to BIT.LY/WLFLUNCH2021.
Even though it has been feeling like autumn recently, the fall season does not officially begin until September 22. The “fruits of summer” are, nevertheless, still accessible and ready for baking and eating. I’ve been working with peaches a lot lately, and I came across this new twist on an old favorite.
If peaches aren’t ripe enough to eat right away, put them in a paper bag for a couple of days and inspect them for maturity.
Peach Cobbler in the Summer
8 big pitted peaches, cut into 1/4-inch thick slices (about 8 to 10 cups of fruit)
one lemon’s zest
1 teaspoon cinnamon powder
12 teaspoon nutmeg powder
sugar (34 cup)
a quarter cup of brown sugar
cornstarch, 1 tablespoon
1 tsp. salt (kosher)
Crust of Cobbler
2 cups flour (all-purpose)
12 cup unsalted cold butter, sliced into eight tiny pieces
1 teaspoon of sugar
1 tsp. salt (kosher)
1 teaspoon powdered baking soda
a cup of half-and-half to a pound of half-and-half
Sanding sugar or turbinado (raw sugar) (decorating sugar)
In a mixing basin, combine all filling ingredients, stir well, and spoon into a 913-inch baking pan.
Combine flour and butter in a separate basin. Using a pastry cutter or your fingers, crumble the butter until it is the size of tiny peas. To create a soft dough, combine the sugar, salt, baking powder, and enough half-and-half. 9–12 dollops of dough should be placed on top of the fruit. Lightly dust with turbinado sugar. Bake for 45 minutes at 375 degrees until the dough is brown and the filling is bubbling. Serves 9–12 people
As an example:
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