Newsletter 7.30.2021-Increased Chiro Benefits for Some State Employees, Chiro at the Olympics & "Black Girl Baking" Pie Recipe
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Chiropractic Benefits Increasing for Some State Employees
At their most recent meetings, the Public Employee Benefits Board and the School Employee Benefits Board approved resolutions increasing chiropractic, acupuncture, and massage benefits for state employees on the Uniform Medical Plan.
These employees were previously limited to 10 chiropractic visits and 16 acupuncture and massage visits but now they will get 24 visits per year of each!
This is great news for those employees and for providers alike.
The effort to realize this increase has taken years of behind-the-scenes work and the final push came thanks to demand from the covered employees themselves.
Not only does this show how important it is to get your patients engaged in policy, but it also sets chiropractic up well for the Medicaid budget proviso the WSCA has been working toward.
Past Olympian now doctor of chiropractic (DC), Dr. Erica Witter-Davis knows pain.
Chiropractic will be featured in the attached commercial during the Olympic Games! This commercial features chiropractor and former Olympian, Dr. Erica Witter-Davis, and it showcases the profession to the entire world. We're excited to share the work of chiropractic with the world!
Blacker Berry Galette Pie Recipe
Inspired by Black Girl Baking by Jerrelle Guy
In her introduction to Black Girl Baking, Jerrelle talks about how baking helped bring “power and self-control” into her world as well, which I think also explained why so many people took up baking during the pandemic; to give us control of something tangible.
Dr. Ledesma's rendition of the Blacker Berry Galette! (yes, it was as delicious as it looks).
CourseDessert
Servings8 servings
For the crust
1 cup (140g) all-purpose flour
1/4 cup (35g) whole wheat flour, (or use 1 1/4 cups, total, all purpose flour)
1 teaspoon kosher or sea salt
7 tablespoons (3 1/2 oz, 100g) unsalted butter, cubed and chilled
6-7 tablespoons (90-105g) sour cream or plain full-fat yogurt
For the berry filling
2 cups (265g) blackberries, halved
2 cups (280g) pitted sweet cherries, halved (pitted weight)
2 tablespoons dark brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
2 teaspoons crème de cassis, or 1 teaspoon orange liqueur (optional)
zest of one lemon
2 teaspoons freshly squeezed lemon juice
To make the dough
Put the flour(s) in the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl if using a pastry blender or another tool to make the dough by hand. (You can also use a food processor.) Add the chilled butter and mix at medium-low speed until the butter is in pieces the size of chickpeas.
Add 6 tablespoons (90g) of sour cream or yogurt and continue to mix the dough until it starts coming together. I like stop the machine and use my hand to mix and feel the dough, rather than finish it in the machine (since overmixing can make the dough tough), then gather and gently knead the dough into a disk. If it's too dry to shape into a disk, add the additional 1 tablespoon (15g) of sour cream or yogurt. Wrap the dough and chill it thoroughly, at least 1 hour. (It can be made up to 2 days ahead and stored in the refrigerator.)
To make and assemble the tart
Either line a baking sheet with parchment paper or have a 9- to 10-inch (23cm) tart mold or dish ready, one that doesn't have a removable bottom. (If yours does have a removable bottom, I advise baking the tart on a parchment lined baking sheet in case of any drips.) Preheat the oven to 425ºF (220ºC).
On a lightly floured surface, roll the dough into a 13-inch (33cm) round. If it cracks around the edges when you start to roll it, pick up the dough, hold it perpendicular to the counter, and gently pound the edges on the counter as you turn it, to make the edges more malleable. Then continue to roll the dough into a circle. Transfer the dough into the baking dish or onto the baking sheet.
Mix the blackberries, cherries, brown sugar, flour, vanilla, crème de cassis or orange liqueur (if using), lemon zest and juice in a bowl.
Distribute the berry filling over the dough, leaving a couple of inches (~5cm) of space around it (if using a baking sheet), which you can now fold the dough over the berries to create the crust. Brush the top edges of the dough with melted butter and sprinkle with large-grain or granulated sugar.
Bake for 25 minutes, or until the berries are cooked through and bubbling, and the dough is nicely browned. Let the tart cool for a few minutes if it's on a sheet pan, then slide the tart onto a cooling rack, which is easier if using a flat baking sheet. (A rimmed one might require a bit of finesse, but I do it all the time and I know you can do it too.) If using a baking dish and it's sticking and not coming out easily, you can let it cool in the pan. Mine is non-stick so comes out easily.
Notes
Serving: Serve the tart on its own, or with vanilla ice cream or crème fraîche.
Read the entire article and recipe here
Get your copy of Black Girl Baking here
Order Supplements at Dr. Viv's Online Dispensary
Extra resources:
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Seattle COVID-19 Mutual Aid GroupSupport Black-Owned Businesses and Communities - Resources and educational tools for supporting Seattle’s Black Communities
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