Skip to main content

Featured

Jerry Greenfield Quits Ben & Jerry’s After 47 Years, Citing Unilever “Silencing” Over Gaza

  Unilever and Ben & Jerry's have clashed since 2021, when the ice cream maker said it would stop sales in the Israeli-occupied West Bank. Ben & Jerry’s co-founder Jerry Greenfield has resigned after nearly five decades at the iconic ice cream brand, deepening a long-running feud with parent company Unilever over its stance on the Gaza conflict. In an open letter shared by partner Ben Cohen, Greenfield said the company’s independence — enshrined in its 2000 merger agreement with Unilever — had eroded, leaving its social mission “silenced.” The rift traces back to 2021, when Ben & Jerry’s halted sales in Israeli-occupied West Bank settlements, a move Unilever opposed. The dispute escalated as the brand’s social mission board described Israel’s war on Gaza as “genocide,” a rare position for a major U.S. company. Unilever’s ice cream division, Magnum, thanked Greenfield for his contributions but rejected his claims, saying it sought constructive dialogue to preserve the...
Post a Comment
Read more

article

Labels

Almond Biscotti

 

Almond biscotti are deliciously crunchy and perfect with a cup of coffee. 

 Ingredients:

  • 1 cup whole almonds (with skin)
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Toast Almonds: Spread the almonds on a baking sheet and toast in the oven for about 10 minutes until they're fragrant. Let them cool, then chop coarsely.

3. Mix Dry Ingredients: In a medium bowl, mix the flour, baking powder, and salt.

4. Whisk Eggs and Sugars: In a large bowl, beat the eggs, granulated sugar, vanilla extract, and almond extract until thick and pale (about 2-3 minutes).

5. Combine: Gradually add the dry ingredients to the egg mixture and stir until combined. Fold in the toasted almonds.

6. Shape Dough: On a lightly floured surface, divide the dough in half. Shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet.

7. First Bake: Bake the logs for 25-30 minutes, or until they are firm to the touch and golden brown. Remove from the oven and let them cool for about 10 minutes.

8. Slice and Bake Again: Reduce the oven temperature to 325°F (165°C). Using a serrated knife, cut the logs into 1/2-inch slices. Lay the slices cut-side down on the baking sheet and bake for another 10-15 minutes, flipping them halfway through, until they are dry and golden.

9. Cool and Enjoy: Transfer the biscotti to a wire rack to cool completely. Enjoy with your favorite coffee or tea!

Feel free to experiment by adding other ingredients like chocolate chips or dried cranberries. 


Labels:

Comments

Post a Comment