A Slice of the Wiki Pie

Greetings from the National Archives in Washington, D.C.!  I’m attending the Wikipedia GLAMcamp D.C. in order to learn more about how I, as a student worker at my school’s archives, can facilitate GLAM-Wikipedia collaboration.  You can learn more about GLAMs and Wikipedia here: http://outreach.wikimedia.org/wiki/GLAM.

I tried doing the “liveblogging” thing, which means dividing my already fragmentary attention into subsequently smaller chunks.  Does not work.

A group of us—Wikipedians, GLAM affiliates, enthusiastic volunteers—have been brainstorming ways to pitch GLAM-Wikipedia collaboration to GLAM administrators that inspires such institutions to host Wikipedia edit-a-thons, donate images, or have a Wikipedian-in-residence.  Our goal is to create a one-page document that describes the goals, mechanics, and previous successes of GLAM-wiki collaboration.  The etherpads are filling up with ideas!

On to regularly scheduled programming.  By the way, the only reason I keep putting up content on Saturdays is it has been a break from thesis and non-creative writing on Saturdays.  I made this pie after I drove back to New Jersey from Alexandria on Sunday.  I also made this dip from Whole Foods, with few modifications to the recipe (used 1 cup of ricemilk instead of almond milk).

Dip: http://www.wholefoodsmarket.com/recipes/3173

It’s turning greener as the days go on.

Using a crust concept similar to the chocolate pecan pudding pie, I made a filling from a quart bag of frozen cranberries leftover from Thanksgiving and the cranberry bars.

Cranberry Pie

Crust:

8 dates, soaked in 1/2 cup water, 1/4 cup soaking liquid reserved

1 cup almond meal

1 cup pecans

3/4 cup brown rice flour [could omit and go for all nuts]

2 tablespoons coconut oil [solid]

Filling:

1 pound whole cranberries [fresh or frozen]

1 cup water

1/2 cup agave nectar

1/4 cup cornstarch

1/4 cup water

Grease a 9-inch glass pie plate.  In a food processor, process the dates and 1/4 cup of their liquid, the almond meal, pecans, brown rice flour, and coconut oil until it coheres.  Scrape out of the processor and press into the pie plate.

In a large saucepan with a lid over high heat, bring the cranberries, the cup of water, and agave nectar to a boil.   Cook, covered, until the berries begin to burst.  Mix the cornstarch and quarter-cup of water in a small measuring cup and stir into the bursting berries [watch for blood—er—cranberry spatter].  Cook over high heat until the mixture begins thicken.  Remove from heat and pour into the crust.  Cool on a rack until the pie stops steaming.  Refrigerate for at least two hours before serving.

The filling makes more than enough for a single pie; there will be about a cup leftover.

If you prefer a crispy crust, then preheat the oven to 350 degrees Fahrenheit before making the crust, poke it all over with a fork when you press the crust into the pan, and bake for 10 minutes before filling.

I packed a yoghurt container of pie to take back to school from my grandparents’ house.  Even on Tuesday, the crust was still sturdy.  I’d call it a cookie crust.

Back to Wiki-work!

Q