MICRO MEET-UP
5 PM, OCT 20
At Franklin Cider Mill,
48301 Franklin Drive,
Franklin. The Well
will host this meet-up
to get to know some
new friends in the
neighborhood. This event
is for those residing
in Woodward Corridor
suburbs. Partners or
friends from other
neighborhoods are
welcome. Due to the
generosity of donors,
there is no cost to
attend, but advance
registration is required
so we can plan for the
right amount of people.
Cider and donuts on us;
additional purchases
on you. Register:
meetyouatthewell.
org/calendar/micro-
woodward.

MODERN-DAY
REFUGEES
7 PM, OCT. 20
“Refugees and
Resettlement in Michigan
and Around the World”
with Rachel Yoskowitz
will be a virtual gathering
on Zoom sponsored by
the Jewish Historical
Society of Michigan. She
will explore the subject
of modern-day refugees,
gleaning wisdom from
previous refugee

resettlement efforts and
understanding how Metro
Detroit plays a part in this
larger process. Cost: $10
for members; $18 for non-
members. Register by 9
pm on Tuesday, Oct. 19;
michiganjewishhistory.
org.

CAREGIVER SUPPORT
1:30-2:30 PM, OCT. 21
Virtual Caregiver Support
Groups for individuals
who are care partners
for those living with
cognitive changes
including various types
of dementia. Contact
Dorothy Moon, Brown
Adult Day Program social
worker, for Zoom link
and more information.
248- 233-4392, dmoon@
jvshumanservices.org.

ART EXHIBIT
THROUGH NOV. 4
Five free, new and
unique visual arts
exhibitions are on display
now at the Birmingham
Bloomfield Art Center,
1516 S. Cranbrook Road,
Birmingham. Monday–
Thursday 9 am–5 pm;
Fridays & Saturdays 9
am–4 pm.

Compiled by Sy Manello/Editorial

Assistant. Send items at least 14

days in advance to calendar@

thejewishnews.com.

The Well meet-up, Oct. 20

ON THE GO
PEOPLE | PLACES | EVENTS
continued from page 45

T

his summer, I’ve
been growing beans
for drying, a pair of
interesting heirloom varietals.
Clearly, in my garden, the
genetics of the
black beans
were dominant,
as I’ve gotten to
nearly a quart
of harvested
beans removed
from their pods.
It’s remarkably
rewarding to have the harvest
so visibly stored away, and
there’s a lot of pods yet to
harvest on the bean plants,
representing at least another
pint of beans.
Dry beans are incredibly
versatile, and all have more
or less the same methods of
cookery behind them; the
major variation simply being
how long it takes to cook
them. Pressure cookers will
reduce the time greatly and
are a boon to those who eat
beans (and other long-cooked
foods) regularly.

Older beans will take
longer to cook fully (which
we define as squishably soft,
but not falling apart of their
own volition) while fresh
beans will take less time.

STEWED BLACK BEANS
WITH TOMATOES AND
MUSHROOMS
Yield: 6-8 portions as a
side dish, 4 as a main item

Ingredients

1 cup dry black beans, sorted

and rinsed (make sure there are

no stones in your pot of food!)

4 Tbsp. olive oil, plus more as

needed

1 cup yellow onion, diced

½ cup carrot, diced

½ cup celery, diced

4 cloves garlic, minced

1 oz. dried shiitake mushrooms,

rehydrated in hot water and

sliced

Water

1 sprig thyme

8-10 stems’ worth of parsley

leaves, chopped roughly, stems

retained

FOOD
FROM THE HOME KITCHEN OF CHEF AARON

Chef Aaron
Egan

Stewed Black
Beans with
Tomatoes and
Mushrooms

46 | OCTOBER 14 • 2021