Fresh Strawberry Pie

tour delegates turn up everywhere in the community. They’re doctors, teachers, legislators, lawyers, servicemen and servicewomen, engineers and more.

One of those former delegates is Clay Lowman. He’s an engineer in our Gwinnett office who helps plan the future of our infrastructure projects, like where new power lines and equipment will be installed to meet the growing needs of our community. Clay was a delegate for a fellow cooperative, Amicalola EMC. He used his experience from the tour in 2005 to serve on this year’s teambuilding crew before delegates traveled to Washington, D.C. Clay said: “It’s really inspiring to have this full circle experience. It was impactful to experience everything the Washington Youth Tour exposed me to in high school, and now that I’m in the EMC world, I’m excited to see another generation of young people go on their journey.”

Clay is one of many examples of how the youth tour benefits communities well in the future. Youth tour participants return home with a deeper understanding and skillset of what it takes to be a leader, and as a result, they put these skills to use right here in our community.

We’re proud to support our future leaders through the Washington Youth Tour. In this issue of JEMCO News, you’ll read their stories and learn how the tour is already reshaping their futures. And, if you know a promising student who may make an excellent delegate representing Jackson EMC on next year’s tour, encourage them to learn more at jacksonemc.com/wyt. Have a story to share about a student from the Washington Youth Tour? Email me at chip@jacksonemc.com.

CHIP JAKINS President & CEO

INGREDIENTS:

Refrigerated store-bought pie crusts

Cups strawberries, hulled, thickly sliced Cup

DIRECTIONS:

Tbsp. Butter, cut into small pieces

Egg

Tbsp. water

Preheat oven to 400 degrees. Line pie dish with one unbaked pie crust. In a large mixing bowl, combine strawberries, sugar, cornstarch, lemon juice and nutmeg. Pour filling into pie dish. Dot strawberry mixture with butter. Roll out the second pie crust and slice into twelve one-inch strips. Weave six strips vertically into six strips horizontally over the pie. Pinch the strips into the bottom pie crust at the edge of pie. Beat egg, mix with water and brush all crust with mixture.

Bake pie on a foil-lined baking sheet to catch any drips for 30 minutes. Rotate pie 180 degrees in oven and reduce heat to 375 degrees. Bake for 35 minutes, covering loosely with foil for the last 15 minutes of baking.