Find out what's happening at Stony Point Center!

Blessed Ramadan
Here's a few of our Summer Institute students gathered around the signs we got from New York State Council of Churches. We wish all of our Muslim brothers and sisters a Ramadan Mubarak from Stony Point Center, Community of Living Traditions, and the Summer Institute.
Boycott Wendy's!
Your burgers may be square but your food ain't fair!
Community of Living Traditions was there in New York City when the Coalition of Immokalee Workers announced their call for a boycott on Wendy's. We've be able since then to work with many farmworker groups in marches, community meals, and protests. Most recently the Student/Farmworker Alliance joined us at Stony Point Center for their steering committee meeting. They started their time by leading a picket line with us and the Summer Institute students in front of our local Wendy's. They ended their time with a community conversation and iftar with us. It was great to spend more time with them and be energized by them.
Here is what one person wrote as they left, "I am inspired and rejuvenated by your Stony Point community - thank you for welcoming and supporting us. Looking forward to the next time we see each other!"
The feeling is mutual!
You can read more about the Presbyterian Church (USA) and their alliance with CIW here.
Supporting Pride and Syrian Refugees - On the Same Day!
Sometimes its difficult to choose. That's why CLT community folks and Summer Institute students covered both - some attending NYC Pride festivities to show support two weeks after the Orlando shooting, while others participated with over 800 New Yorkers in assembling over 7,000 hygiene kits to be sent to Syrians in refugee camps. We are all doing what we can...
Farewell from Arielle Stein, our Artist-in-Residence
The Artist-in-Residence program at The Stony Point Center has given me the gift of time. Spending four months living alongside the CLT community has been mind opening, giving me the opportunity and privilege to engage with religious "otherness" in an encouraging environment. These past four months have allowed me to work with individuals and groups through art, as well as given me access to people and experiences I would not ordinarily stumble upon in daily life.
My art practice is a direct extension of my inner self, and both have grown in complex and still unfolding ways as a result of this experience. I expect that the impact of my time at Stony Point will continue to reveal itself in my future work, and I appreciate the time spent with everyone at the Center. My work from this time can be found on instagram and on my website.
 
Stony Point Center Needs a Car or Minivan!
One of our two cars is has reached the end of its life! We seek a donation of a vehicle that has been well-maintained and would be appropriate for use with our guests and to help us with program work in the NY Metro area. We can come get it if you are within 750 miles of NYC. Please call Rick if you might be able to help at (845) 608-4056.
Soil Report
Find out what's happening on the farm by watching the soil report here. June included lots of work from our Summer Institute, our first tomato, a visit from Student/Farmworker Alliance and much more.
Farm-to-Table Gala
Rooting for Earth Justice: A Community Feast for Earth Care & Global Justice
Sunday, September 18, 2016 from 4 p.m. - 7 p.m.
This September - as summer ripens into autumn - let's gather to lift up a vision of ecological renewal rooted in local commitment! You can now register for our Farm-to-Table Gala.
We will be announcing the recipient of the third Living Traditions Award this month. The Living Traditions Award is given to an individual or organization whose work exemplifies the values of the Community of Living Traditions: justice, peace, nonviolence, earth-consciousness and radical hospitality. The focus for this year is earth care and sustainability.
Learn more about the Farm-to-Table Gala here.
Upcoming Events
See the show at Penguin Rep Theatre, learn about song-writing, develop your organizing skills, nurture your creative side with quilting or writing, come stay with us! We've got a bunch of great upcoming events. You can see everything that's happening on the Upcoming Events page on our website.
Recipe from our kitchen
Occasionally we collect cookbooks. This one came up in a discussion during a walk for farmworker justice between a current multifaith resident and a former member who currently works for Rural and Migrant Ministries. As a result of that discussion, we now have it in our kitchen.
Soup for Syria is available for purchase here.

The world has failed Syria's refugees and some of the world's wealthiest countries have turned their backs on this humanitarian disaster. Syria's neighbors - Lebanon, Jordan, Turkey, and Iraq - have together absorbed more that 3.8 million refugees. The need for food relief is great and growing.

Acclaimed chefs and cookbook authors the world over have come together to help food relief efforts to alleviate the suffering of Syrian refugees. Each has contributed a recipe to this beautifully illustrated cookbook of delicious soups from around the world. Contributors include: Yotam Ottolenghi, Sami Tamimi, Anthony Bourdain, Alice Waters, Paula Wolfert, Claudia Roden, Chef Greg Malouf, Chef Alexis Coquelet, Chef Chris Borunda, Chef Alexandra Stratou, Necibe Dogru, Aglaia Kremenzi, and many others.

All profits from the sales of the cookbook will be donated to help fund food relief efforts through various nonprofit organizations. Most Syrians hope that one day they will be able to return to their country and rebuild their lives. For now, though, what we can do is listen to their pleas. Be part of this vital work of saving lives and help us deliver essential food items to the displaced refugees.

Corn Stock
Chris Borunda
Makes about 8 cups.
8 ears fresh corn, cut in half (or use leftover corn cobs), 1/4 c vegetable oil, 1 large onion, chopped, 2 large carrots, peeled and chopped, 1 celery stalk, chopped, 2 potatoes, peeled and cubed, 2 fresh bay leaves, 1 cinnamon stick, 1 teaspoon black pepper, 1 Tablespoon ground coriander, 1 teaspoon ground allspice, 1 small bunch parsley, 1 small bunch cilantro, 16 cups cold water, and 3 Tablespoons salt.
Hold each ear of corn vertically over a baking sheet. Use a sharp knife to slice off the kernels (you can use the kernels to make corn soup also found in this cookbook). In a large pot, heat oil over medium heat and add the corn cobs and vegetables. Cover the pan and cook for 15 minutes, stirring occasionally. Add herbs and spices and cook for another 2 minutes. Add the water and bring to a boil. Lower the heat, add the salt and simmer for 30 minutes. Strain the stock through a sieve lined with cheesecloth or muslin and discard the solids. Check for seasoning if the sock tastes a little weak return it to a simmer until the volume of the liquid is reduced by one third. Allow stock to cool, cover, and refrigerate until use.

Stony Point Center | 845-786-5674  | stonypointcenter.org
Stony Point Center is a national conference center of the Presbyterian Church (USA).