If you’re a Save The Bay supporter, you may have viewed and enjoyed the award-winning, Robert Redford narrated PBS documentary, Saving The Bay, but many people haven’t. And it’s riveting. When the series premiered in on KQED/San Francisco in 2009, it garnered the single highest rating of any PBS program in the nation the evening of its initial broadcast.
KQED Plus is rebroadcasting the series starting Sunday June 2nd. Why not hold a house party and invite a few friends over to watch?
The final episode, Bay in the Balance (1906 – Present) is in large part about Save The Bay’s three founders, Kay Kerr, Sylvia McLaughlin, and Esther Gulick, who set out to stop the City of Berkeley’s plan to double in size by filling in the shallow Bay off-shore, and rallied fellow Bay Area citizens to stop San Francisco Bay from becoming little more than a narrow, polluted river.
The three women initially met in their living rooms over tea and almond cookies. They started small, with people they knew, and soon had thousands of active members. This initial cookie-fueled act was the start of a modern grassroots environmental movement in the Bay Area, and it sparked a couple of revolutionary changes: it forced the State of California to acknowledge that the Bay belonged to the public and it proved to ordinary citizens that they have the power to make a difference.
Bay in the Balance Episode airs on KQED Plus:
• Sun, Jun 2, 2013 — 5:41pm
• Wed, Jun 5, 2013 — 10:41pm
• Thu, Jun 6, 2013 — 4:41am
Plan to watch or set your DVR. Then bake these delicious (and simple) almond cookies courtesy of local food blogger, Amy Sherman of Cooking with Amy and put on the kettle for tea. You never know. It could be the start of something big.
Easy Almond Cookies
Makes 14 cookies
1 cup blanched almonds, whole or slivered
1/3 cup sugar
1 egg white
1/4 teaspoon almond extract
14 whole almonds
Preheat oven to 350 degrees. In a food processor combine the almonds, sugar and salt. Process until very finely ground. Add the egg white and almond extract and pulse until the dough comes together. Roll the dough into 14 evenly sized balls, and place on a parchment lined cookie sheet. Press one almond into the center of each cookie, pressing down slightly.
Bake for 10 minutes or until just starting to show a hint of gold. Let cookies cool on the pan, then transfer to an airtight container.