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 

