Francis McGill

Jena Necrason, Program & Events Coordinator

By Jena Necrason, Program and Events Coordinator

Now in its ninth year, Inquire is Wake Robin’s lifelong learning program that selects a series of topics, often resident suggested, and explores them over a series of lectures and events. Inquire has offered courses on 20th-century education, Canadian history, American history, brain science, literature, Vermont agriculture, conservation, gardening, Lake Champlain, computer technology, performing arts, economics, government, energy, food systems, and more. Inquire has collaborated with universities and colleges from all over the northeast, as well as area businesses, non-profits, and top-notch regional arts organizations.

Here is what we were up to for the past couple of months:

The Future of Work Lecture Series

Enormous advances in technology will transform the workplace of the future in unimaginable ways.  Artificial intelligence (AI), robotics, and the “gig economy” will result in a workplace unlike what any of us have experienced.  This three-part series offered an overview of what the workplace of the future will look like, and what skills will be needed to succeed.

Confronting the Challenge of Climate Change Lecture Series

Climate change may be the most critical issue facing humanity and the natural world in the 21st century.  This series helped us gain a broader and deeper understanding of the significance of this central issue, with the opportunity to examine the climate situation in the Northeast and Vermont, explore public opinion, and explore what we can do to make a positive difference.

We had two intergenerational workshops

Local high school students spent Sunday afternoons with a group of our residents teaching them about new technology and mobile device use/trends.  And we had a group of residents take part in the nationally acclaimed Sages and Seekers Program, a collaboration with the Lake Champlain Waldorf School.

We were also treated to a lecture by author Bill Mares on Beekeeping in Vermont and enjoyed weekly Ukulele lessons with local musician Clare Innes from Ukulele Shenanigans.

 Things have been busy in our lifelong learning program this spring!

Wake Robin residents and staff are celebrating the grand opening of the newly renovated Maple Leaf Dining Room. Maple Leaf boasts an open kitchen concept, beautiful new furnishings, two fieldstone fireplaces as well as special lighting and acoustical finishes to add to diners’ enjoyment.

Dining Director, Kate Hays

People have the option of dining with friends with tableside service or choosing a counter seat opposite the evening chefs to enjoy an up-close dining experience.  Every meal is prepared to order using fresh and local ingredients.   Wake Robin is a part of the Vermont Fresh Network and works closely with local farms and vendors who bring fresh, organic, and locally sourced food to our kitchens. All menus are rotated seasonally with special dining events scattered throughout the year.

Recently opened Maple Leaf is just one of the three dining venues planned for Wake Robin and is truly a welcome and exciting addition to the community.

Holidays mean connected with family – usually over food. Jesse Lauer, Wake Robin Pastry Chef, shares some of his favorite holiday baking recipes that are sure to bring family to the table.

Panettone (Traditional Italian Holiday Bread)

Starter:
3/4 c. all-purpose flour
Just a pinch of 1 packet of active dry yeast (save the rest for later in the recipe)
1/3 c. room temperature water

– Combine everything in a small bowl, cover tightly with plastic wrap, and let it hang out in a cool place to rest overnight (at least 8 hours).

Dough:
starter (from above)
2 1/4 cups all-purpose flour
remaining yeast from yesterday’s packet
1/3 c. sugar
1 1/4 tsp. salt
1/4 c. warm water
2 eggs
1 tsp. vanilla
4 Tb. butter (1/2 stick), softened
2 cups of dried fruits (larger dried fruits should be chopped to about raisin size)
zest of 1 lemon & 1 orange

– Combine the flour, yeast, sugar & salt in the bowl of a stand mixer.
– Add the water, eggs, vanilla and yesterday’s starter.
– With the dough hook attachment, mix until the ingredients have formed a shaggy dough.
– Add the butter and continue mixing until the dough is smooth and soft.
– Transfer the dough to a lightly oiled bowl, cover with plastic wrap and allow to proof until the dough has doubled in size.
– Punch down the risen dough and knead in the zests and dried fruits.
– Transfer to a well-oiled panettone pan (or any pan with straight sides), cover, and allow to proof once again until the dough has just crested the top of the pan.
– While the dough is making its final rise, preheat your oven to 400°.
– Bake the panettone at 400° for 10 minutes.
– Drop the oven temperature to 375° and bake for another 10 minutes.
– Drop the oven to 350° and bake for an additional 25-30 minutes, tenting the top of the bread with aluminum foil if the crust is becoming too dark.
– When the bread is done is should be dark brown, sound hollow when tapped and the center of the bread should register 190° on a digital thermometer.
– Allow the bread to cool completely before removing from the pan.
– Slice & Enjoy!

Sufganiyot (Israeli Jelly Donuts):

(SOOF-gone-ee-OAT)

2 cups all-purpose flour
1/4 cup sugar
1 packet active dry yeast
1/2 tsp. salt
2 egg yolks
3/4 cup warm milk
2 Tb. butter
4-6 cups canola oil (for frying)
any flavor jam (for the filling)
powdered sugar (for dusting)

– Combine the flour, sugar, yeast, & salt in the bowl of a stand mixer.
– Add the yolks, milk, & butter and, with the dough hook attachment, mix the dough until smooth and elastic.
– Transfer the dough to a lightly oiled bowl, cover with plastic wrap and allow to proof until the dough has doubled in size.
– Transfer the risen dough to a lightly-floured work surface. Lightly flour the top, and roll out the dough to 1/4″ thick.
– With a 2″ round cookie cutter stamp out circles of dough and transfer to a greased cookie sheet. Discard the remaining scraps of dough (Donuts made from re-rolled dough scraps will be tough and disappointing).
– Cover dough and allow to proof until 1/2″ thick.
– Heat oil in a large pot to 350°.
– Using a spatula, transfer the donuts to the hot oil and fry for 1-2 minutes per side or until puffed and golden brown.  Transfer donuts to a paper towel-lined baking tray to cool.
– Poke a hole in the side of the donuts with a paring knife.
– Fill a piping bag with jam and gently fill the donuts (There will likely be a couple jammy blowouts before you get a feel for it)
– Dust with powdered sugar.
– Enjoy!

Wake Robin wishes everyone a very happy holiday season! If you make one of these recipes – send us a picture! We’d love to see your masterpieces!

Music is an integral part of the Wake Robin Community. No greater example of that can be seen than during the holiday season. The Wake Robin Chorus and the Wake Robin Handbell Chorus that have been diligently practicing all semester, finally had the opportunity to perform for their friends and family.

The chorus concert was held on December 5^th at All Souls Interfaith Gathering here in Shelburne. It features approximately thirty Wake Robin Residents. Directed by Rufus Patrick who is not only the founder and director of the Hinesburg Artist Series – he also conducts for the South County Chorus, the Hinesburg United Church Choir, All Souls Interfaith Gathering Choir in Shelburne, and the Waffle Tones (among others!). The holiday program included holiday classics like “Deck the Halls” and “O Little Town of Bethlehem” but also classic compositions such as, “Down by the Riverside”.

The Wake Robin Handbell Concert was on held on December 13^th. There were two performances (an early and late show) in the Wake Robin Meeting Room. The handbell choir is composed of eleven resident members and is directed by Jerilyn Bergdahl. This musical program featured holiday favorites like, “Hark the Herald Angel Sing” and “Welsh Christmas Lullaby” as well as an audience sing-along to “Jolly Old St. Nicholas.”

These musical groups add another layer of community to Wake Robin. Walking past the meeting room while the chorus and handbell group are practicing always brings a smile to residents and staff. We are so happy to ring in the New Year with such great performances and to hear what they have in store for 2019!

By: A Wake Robin Resident

Generosity of Patience – So important, as we are called upon during our present community illness. Continuing on through our flexibility, as the many construction changes are completed, and new ones arise.

Generosity of Time and Talents – Consider the hours freely given, talents and skills engaged, in the functioning of the multitude of activities we are blessed with.

Generosity of Spirit– The smiles with greetings, the helpful hands, the focused attention to another’s joys, needs and concerns, the admiration for those whose inner being shines unquenched despite the burdens they bear. The gift of laughter and joy brought to interactions with others.

Generosity of Thanks Giving – Beginning with sincere and joyful “Thank You’s” to loved ones, friends, and neighbors for their many daily gifts of just being; on through thoughtful notes (or an email) after an act of kindness; then to offers of help and assistance; up to generous monetary contributions to the employee appreciation fund. Think of it as a tangible hug of thanks for the many ways they make our lives so wonderful here at Wake Robin.

This time of year, we often get a bit overloaded and time seems to move more quickly. Our to-do lists grow, and we tend to over commit.  Sound familiar?  One way to de-stress is by simply focusing on breathing for a few minutes. Here are a few tips from Wake Robin’s Program and Events Coordinator Jena Necrason.

You deserve to take five minutes for yourself!  Find a comfortable place to sit. Close your eyes.  Bring your focus to your inner self.  See if, for a moment, you can simply go inward and focus on your breath.  How are you feeling today? Answer this question without judgement.  Allow yourself to shut out thoughts of work or to-do lists.  If you bring your full focus to observing your breath, all else will fall away.  Try counted breathing: inhale for a count of four, and then exhale for a count of eight.  Do this as many times as you can.  Breathing in and out through your nose will allow for a slower intake of oxygen to the brain, which will have a calming effect.  Breathing through your mouth is fine too, whatever is comfortable for you. The most important thing is to give yourself 5 minutes to do this. This exercise can be done anywhere- your living room, your backyard, your office, your car (ok, but don’t close your eyes in the car!).

Pro tip: If you are feeling fatigued, while you are breathing try placing your hands on your thighs with the palms facing up, this will assist with gathering energy into your body.  If you are feeling stressed or agitated, while you are breathing try placing your hands on your thighs with the palms facing down, this will assist with gathering grounded/calming energy into your body.

As summer transitions to fall, gardens full of fruits and vegetables are producing the last of their harvests. There is another type of harvest that Wake Robin residents and staff anxiously await every year. The honey harvest!

This sweet endeavor started in 2008. In that span of time, the Wake Robin bees have produced a total of 738 pounds of honey. Since 2008, Wake Robin has been home to over 3 million bees. That’s quite a population! With Wake Robin being situated on over 136 acres of land, the bees are quite happy to enjoy all the wildflowers and clover that stretches throughout campus.

Residents are involved in production from start to finish. Residents visit the bees throughout the year and especially keep an eye on them over the cold winter. During honey extraction, the beekeepers decide how much honey they need to leave in the hives so that the bees can survive the cold winter temperatures. Then there is another group that volunteers to assist with the extraction and jarring process. The honey is extracted from the hives and is then poured into 8 oz. jars that are labeled with the Wake Robin logo. The honey is sold in the Wake Robin corner shop, as well as, given to incoming residents in a welcome basket.

Unfortunately, this winter was not kind to the Wake Robin bees as it was so long and cold; many of the bees did not survive. The beekeepers welcomed fifty thousand new bee residents into the hives.  They seemed to settles in to their new home just fine as this year; the bees produced 42 pounds of honey. The head beekeeper mentioned that they might decide to extract again before winter. They are five residents that helped with the bees this year, including three that were a part of the jarring process.

Beekeeping is certainly one of the more unique activities at Wake Robin. While not every resident is brave enough to don the white beekeeping suit, the beehives represent what it means to be a truly resident driven community. In 2008, when a resident had the idea to place hives in the fields of Wake Robin – that idea flourished into a now 10 year tradition.

(information provided by beekeepers of Wake Robin)