Washington County Weekend Post

METRO — The impor- tance of shopping locally has been emphasized with increasing urgency in recent years. Events like Small Business Saturday and Plaid Friday have brought some much-needed attention to the importance of shopping local, which is even more crucial now as so many small businesses try to survive the pandemic. A poll from the trade group the National Federa- tion of Independent Busi- ness reported that about half of all the businesses in the survey reported a 25 percent drop in sales since the outbreak of the COVID-19 virus, and roughly one in five businesses have seen sales decline by more than 50 percent. If the economic climate does not radically improve, 20 percent of small businesses won't survive. According to NBC News, small businesses employ 60 million people in the United States, almost half of the nation's private- sector employees. In addi- tion, small businesses generate tax revenues that help communities by funding schools, maintain- ing parks and contributing to public safety programs. However, based on research from the Federal Reserve Bank of New York, even before COVID-19 spread across the world, only 20 percent of healthy small businesses had sufficient cash reserves to continue to operate if they experi- enced a revenue loss for two months. Individuals looking for everything from clothing to home improvement services to office supplies can look to small business- es to fill those needs. ■ Look for small busi- nesses for any and all of your shopping needs. Chances are items sold by big box retailers also are sold by small businesses. When the options are the same or similar, purchase from a small business instead of its big box competitor. ■ Readily provide rec- ommendations of small businesses with which you have done business. Too often people are quick to complain about places that have failed them, but those same people don't think to say kind words about companies that went above and beyond. Share great experiences on social media or through word of mouth. ■ Talk to small busi- nesses owners first if you have an issue. It's tempt- ing to go directly to social media to complain about something, but such com- plaints can have a dire impact. Always take issues to the manager or business owner first to see if a resolution can be reached. A manager may not be aware of an issue at all. Give small businesses a chance to make it right before taking things public. ■ If you own a small business, rely on other small businesses to fulfill your needs. Order supplies from fellow small business owners, seek the help of local financial advisors and tax professionals and use local suppliers and delivery personnel. Small businesses have experienced unprecedented setbacks due to COVID-19. By supporting small businesses, communities can help them regain stable footing. Shopping locally is now more crucial than ever 4B • WASHINGTON COUNTY POST • SUNDAY, OCTOBER 10, 2021 GMTODAY.COM METRO — There may be little time in the schedule to prepare homemade break- fasts and enjoy a leisurely morning meal on weekdays. But once the weekend arrives, home cooks can experiment with tasty treats that fill homes with decadent aromas and rouse late sleepers from their slumber. French toast or pancakes may be popular weekend breakfast options, but why not switch things up with another sticky and sweet option? "Sweet Sunday Rolls" from "The Contented Vegan" (Head of Zeus) by Peggy Brusseau are quick to prepare and perfect for a relaxing morning meal when time allows. Enjoy with tea or coffee. Relax with a weekend breakfast Sweet Sunday Rolls Serves 4 1 ⁄ 2 cup desiccated (shredded) coconut 1 ⁄ 2 cup lightly packed soft light brown sugar 1 teaspoon ground cinnamon 10 1 ⁄ 2 ounces all-purpose or whole-wheat flour, plus extra for dusting your work surface 2 teaspoons baking soda 1 teaspoon cream of tartar 2 3 ⁄ 4 ounces coconut oil, plus a little extra for greasing the dish 5 ounces plant milk 2 ⁄ 3 cup raisins 2 tablespoons extra virgin olive oil 3 ounces maple or barley malt syrup Preheat the oven to 425 F, and grease an 111⁄4 inch round baking dish or similar ovenproof dish with a generous coating of coconut oil. Sprinkle the shredded coconut over the greased dish, jostling it a little to distribute evenly. Combine the sugar and cinnamon in a small bowl. Sprinkle half of the cinnamon sugar over the coconut- coated baking dish. In a separate bowl, mix the flour, baking soda and cream of tartar. Add the coconut oil and use a table knife to "cut" it into the dry ingredients until the mixture resembles fine breadcrumbs. Add the plant milk and stir well, then knead to a firm dough using your hands. Lightly flour a work surface. Turn out the dough and shape it into a rough rectangle. Use a rolling pin (or simply press with your hands) to flatten it into a bigger rectangle of about 8 by 12 inch- es, with a thickness of about 5⁄8 inch. With the long edge closest to you, spread the raisins over the dough, leav- ing a gap of about 11⁄4 inches all around the edges. Lightly press the raisins into the dough. Sprinkle the remaining cin- namon sugar over the raisins, and driz- zle with the olive oil and half of the syrup. Roll the dough into a log from the long edge, working away from you. Press firmly as you roll to ensure the filling is properly embedded. Check that the ends and the long edge are closed — if necessary, dampen those edges and press together to seal. Using a serrated bread knife, cut the roll into slices about 11⁄4 inches thick. Lay the slices flat in the prepared baking dish, leaving a little room between each slice. Bake in the oven for 15 minutes. While the rolls are baking, cut a piece of baking paper large enough to cover the baking dish. When the rolls are cooked, set the dish on a wire rack or trivet. Lay the baking paper over the dish and put a large plate or tray upside down on top of the paper, with the baking dish centered underneath. Using oven gloves, carefully lift the dish and plate, holding them firmly together as you turn them over. Leave the baking dish upside down on the plate for 2 to 3 minutes, then carefully lift off. Collect and spread any coconut mixture left in the dish over the rolls, which are now upside down. Drizzle the remaining syrup over the rolls while they are still hot. Cool for 10 to 15 minutes before gently pulling them away from each other. Eat while still warm.

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