08108 | Current Issue

COLLINGSWOOD

WINTER 2023

Handmade Holidays AT THE COLLINGSWOOD FARMERS MARKET

Pushing the Boundaries EMILY HENRY

Dulce Artisanal Pastry Shoppe

Holiday Gift Guide

BAKING IT SPECIAL

Media Group ECRWSS Local Residential Customer

PRSRT STD US Postage Paid Newspaper 19006

1

Keeping up with Collingswood SPRING 2022

12/31/2023

WINTER 2023

2

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COLLINGSWOOD

WINTER 2023 ISSUE VP OF SALES

ARLENE REYES PUBLISHER

BRITTANY ROUGHT MANAGING EDITOR

KATHY CHANG

ACCOUNT MANAGER

TATIANA TABILE

MARKETING CONSULTANTS

BORIS CARDENAS MADELYN GOLDFIELD LAYOUT & DESIGN

MARK HOMER

In this Issue: Borough Bites Dulce Artisanal Pastry: Baking it Special......................................6 ‘Handmade Holidays’ at the Collingswood Farmers Market ......10 Pushing the boundaries of sustainable fashion ........................ 13 Holiday Gift Guide ................................16 Question & Answer ............................. 21 Cover Photo By: Andi Fine Focus Photography Holiday Farmers Market- Collingswood.

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WINTER 2023

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Oh winter, here you are! I love this time of year. You get to spend time with your loved ones and the thought of snow on the ground and holding hot chocolate in my Kathy Chang hands warms EDITOR my heart. I am excited for you to check out our Winter edition magazine dedicated to the lifestyle and community of Collingswood.

We start our holiday issue by meeting Josué Santiago. He is living his dream with Dulce Artisanal Pastry, which he opened in 2016. From bakery items to fresh breads, the pastry chef continuously infuses flavors of the season and cultures for his customers. Dulce’s display cases reflect not only local flavors, such as the Stout brownies, infused with coffee porter from a nearby brewhouse, but also Santiago’s willingness to mix flavors from all over the world. For instance, he incorporates miso into his white chocolate cream. On weekends he uses them to create delectable sandwiches of ham, cheese, vegetables and chicken, and he’ll bake special items like bacon-beer quiche. Yum! Check out all the deliciousness on page 6.

The Collingswood Farmers Market has been a staple in the borough for the more than two decades as a place to source fresh foods from farmers. During the holiday season, the Handmade Holidays Market is held in November to showcase items from crafting and artistic vendors leading up to the holiday season. This year marked 24 seasons,

which featured 20-plus artists/makers alongside the market’s farmers and vendors. Learn more about the holiday market on page 10.

In the next feature, we catch up with Emily Rose Henry. She is a Collingswood-based designer, who is making it her mission to reuse, repurpose and reimagine the products she creates. She took her first “real” sewing class at Collingswood High School and, with the encouragement and support of her teacher, decided to pursue a career in fashion design. “I believe that fashion should not only be a form of selfexpression, but also a force for positive change,” Henry told Collingswood 08108. In October, Henry showcased her designs at the Made Institute’s 10th Anniversary Fashion Show Fundraiser held at the Cherry Street Pier in Philadelphia. Learn about Henry’s endeavors on page 13.

We round this holiday issue with our annual Holiday gift guide. We walked Downtown Collingswood to shop for the holidays. We highlighted some finds from the Julianna Delviscio Coskum’s handmade knit hats at Forever Young Baby Shop to an authentic hand-carved statue from Egypt at Galerie Marie to a camera crossbody bag at Wander Boutique and a bird feeder at House Finch.

Check it all out starting on page 16.

Also check out our Keeping up with Collingswood for future community events on page 20 and some special holiday recipes sprinkled throughout the magazine. All of this and more awaits on the pages ahead! Enjoy!

Kathy Chang Editor

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WINTER 2023

Borough Bites

Dulce Artisanal Pastry:

Baking it Special

OFFERS BAKERY ITEMS AND FRESH BREADS USING INGREDIENTS THAT ‘REMIND YOU OF YOUR CHILDHOOD, BUT WITH A TWIST OF TODAY’ Story By N.J. Ackermann Photos By Andrea Mendoza

J

osué Santiago is making his dreams come true with Dulce Artisanal Pastry on Haddon Avenue.

“Business is good; things are going even better than I thought they would,” said Santiago, who stands comfortably between his pastries and oven.

He opened his pastry shop in 2016. Let’s learn about his journey, which began with a pastry class he took as part of his culinary training in Puerto Rico.

“My professor said I was good at it, and I should pursue it,” Santiago recalled. “But we didn’t have a program in Puerto Rico. So, I moved to Miami and attended Johnson and Wales.”

After graduation, Santiago worked at hotels, restaurants and convention centers. He gained his best experience in the pastry department at the Ritz Carlton in Key Biscayne, Fla. under a French chef.

“I learned a lot when at school, but I learned more at work,” he noted.

Santiago wanted someday to turn his passion into a business.

“I always had an idea to have something, I just wasn’t sure what,” he said.

One night, while walking down the sidewalk on an errand, he came upon an empty store on Haddon Avenue.

“The moonlight was coming in through the skylight and I thought, that’s the spot!” he exclaimed. see BITES page 8 PHOTOS BY ANDREA MENDOZA

Josué Santiago is making his dreams come true with Dulce Artisanal Pastry on Haddon Avenue. From bakery items to fresh breads, the pastry chef continuously works on infusing flavors of the season and cultures for his customers.

WINTER 2023

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from page 6 Having garnered a large cache of topshelf recipes along the way, that’s when Santiago took the leap to open Dulce Artisanal Pastry.

The move from sunny Miami to Pittsburgh to Collingswood did bring a learning curve of “different flavors and combinations of the seasons.”

“Since then, I’m fascinated about cooking by the season,” he said. “Some items change, like breads and croissants, and for some items we offer all year long, like cheesecake, I will change the flavor.

“We also do different flavors for the holidays and different toppings.”

As an artist, Santiago’s inspiration comes from many places. “I go for a walk in the park and see the colors and say, ‘Oh! I could design my pastry to look this way.’”

And his ingenuity is evident in the variety of products he offers to his customers.

“I bring other flavors that are more cultural. A couple of years ago I made a hand pie with red bean,” Santiago explained.

And from the feedback from his customers, the changes are welcome, but he admits trying new things can be tricky.

“It can go well; it can go wrong,” he candidly explained. “I think that some new flavors might be a ‘no’ for some people to try … But then there are people that say, ‘oh that’s interesting’ and they do want to try.”

As an example, Dulce offers a Guava Cheese Danish.

At one time, Santiago decided to remove it from the menu because simply “people didn’t know what it was.”

That has now changed. “It was a new thing that people liked” and is back on the menu.

At Dulce, tasting is always an option.

“If someone asks, ‘what is dulce de leche?’ I will get a spoon, and we will have a little, so they can taste the caramel and see what the ingredients taste like,” Santiago said.

His family, including his daughter and husband, also help taste-test to determine which new products and versions make it onto the menu. see BITES page 21 08108

From Our Family to Yours I genuinely enjoy making traditional Mexican recipes. It means the world to me. I have a passion for it, and I love sharing a part of who I am, and where I came from with everyone who has not yet had the privilege of trying authentic Mexican meals. It makes me happy to see his reaction after taking the first bite of my work, my culture, my history, and seeing a smile fills my heart with joy. Making traditional Mexican food is more to me than just eating and filling our tummies. It goes beyond that. It feeds the soul, and the spirit as well. That is why pozole is always a must when it comes to our Holiday traditions.

–Ashley Hoopo, Marketing Consultant

Pozole Rojo

(Mexican Pork and Hominy Stew) PREP TIME: 30 mins.

COOK TIME: 3 hrs.

TOTAL TIME: 3 hrs. 30 mins.

SERVINGS: 12 servings INGREDIENTS • 4 ounces dried guajillo or ancho chiles, or a combination of both • Salt • 1 large (108-ounce, 6 lb. 12 oz, 3 kg) can white hominy, drained and rinsed.

• 3 pounds pork shoulder (preferably with bone), cut into 1 to 1 1/2-inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat.

• 8 cloves garlic, 4 cloves roughly chopped, and 4 whole cloves. • 3 bay leaves • 1 teaspoon ground cumin.

• 2 tablespoons dry oregano (Mexican oregano if available) Garnishes (can prep while pozole is cooking): • 1/2 small cabbage thinly sliced.

• 1 bunch cilantro, chopped.

• 1/2 white onion, chopped.

• 2 avocados, chopped.

• 4 limes, quartered.

• 1 bunch red radishes sliced thin.

• 12 to 24 tostada shells (see Recipe Note) METHOD 1. Boil 5 quarts water: Fill a large 10-to12-quart stockpot with 5 quarts of water.

Set on heat to bring to a boil while you proceed with the next steps.

2. Heat the chiles, cover with 3 cups

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hot water: Remove and discard the stems, seeds, and large veins from the chili pods. Heat a cast iron pan on medium high and heat the chili pods for a couple minutes, until they begin to soften. Do not let them burn. While the chilies are heating, bring a medium pot with 3 cups of water to a simmer and remove from heat. Once the chiles have softened, add the chiles to the pot hot water and cover. Let the chiles soak in the hot water for 15 to 20 minutes.

3. Brown the pork, add garlic: Heat a tablespoon or two of olive oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Pat the pork pieces dry with paper towels. Sprinkle them generously with salt. Working in batches, taking care not to crowd the pan or stir the meat much, brown the meat on all sides. Right at the end of browning the meat, add 4 cloves of roughly chopped garlic to the pan with the meat, let cook with the meat for about a minute.

4. Add the pork and spices to large pot of boiling water: Once the meat has browned, transfer it to the large stockpot of boiling water.

Scrape up any browned bits at the bottom of the pan, and any garlic, and add those to the pot as well.

Add the rinsed hominy. Add bay leaves, cumin, and oregano. When you put the oregano in, smoosh together with your hands so that the oregano breaks up more as it goes in. Add a tablespoon of salt. Bring to a simmer, reduce the heat and cook for 15 minutes.

5. Prepare the red sauce: by puréeing in a blender, the chilies, 2 1/2 cups or so of their soaking liquid, a teaspoon of salt, and 4 cloves of garlic. (To prevent the blender from creating too much pressure, 9

it's probably best to start with the chiles and garlic and only a cup of the liquid in the blender, and then adding the rest of the liquid.) Strain the red sauce through a sieve, discarding the tough bits of the sauce.

6. Add the red chili sauce to the pot with the pork and hominy: Add another couple teaspoons of salt. Return to a simmer, lower the heat to just high enough to maintain a simmer, partially covered.

7. Cook for 2 to 3 hours until the pork is completely tender: Skim away excess fat. Taste for seasoning and add more salt to taste (you will likely need more than you expect, perhaps a tablespoon or more.) The resulting soup should be rather brothy, as you will be adding a lot garnishes. Add more water if necessary.

8. Assemble the garnishes: When getting ready to serve the pozole, you can prep the garnishes (slice the cabbage, chop the cilantro, etc.) To serve, arrange the garnishes in bowls on the table and serve the pozole soup into bowls.

Let your guests pick and choose which garnishes they would like on their pozole. Serve with tostada shells (or tortilla chips if you can't find tostada shells).  WINTER 2023

‘Handmade Holidays’

at the Collingswood Farmers Market THIS YEAR MARKED 24 SEASONS Story By Asha Brodie Photos By Andrea Mendoza

T

he Collingswood Farmers Market has served the community for more than two decades as a place to source fresh foods from local farmers.

In 2000, Collingswood resident Pam Ciervo began the Collingswood Farmers Market as a project of the civic group Proud Neighbors of Collingswood. The market started as a small market with 12 farms and has grown steadily over the years in size and popularity and is now a project of the borough.

Every year, customers attend the Farmers Market at 713 North Atlantic Ave. from May through Thanksgiving for a shopping and entertainment experience. It is free to attend and is held rain or shine.

Fresh and organic products, meats, cheese, fruits, veggies, and eggs are all available from the market vendors. There are also beautiful flowers and plants for sale, many of which are grown on local farms.

In addition, there are also non-farm essentials sold as well.

To round out each season has been the Handmade Holidays Market. It is dubbed Handmade Holidays because it is a yearly showcase of items from crafting and artistic vendors.

This year marked 24 seasons, which featured 20-plus artists/makers alongside the market’s farmers and vendors. Featured live music and contests added to the festive atmosphere.

Kim Goodman, who was in her first year as marketing director of the Farmers Market, said there was a concentration on advertising and marketing to provide more awareness to the farmers and vendors who attend each week.

“I took a lot of what was already created and did my best to streamline a handful of things to make it easier on our vendors,” she said.

“I brought on a handful of new vendors this season to add to the already great variety.”

The new vendors joined the existing non-farm vendors that offered a wide range of goods - art prints, jewelry and pottery, clothes and photography were among the gift-giving items that were available.

Festive items were also available such as wreaths, candles, and other home decór to name a few.

“It’s a really cool series of events that brings different shoppers to the market, so it not only benefits the artists themselves, but our farms and vendors who are with us for the full season as well,” Goodman explained.

From starting (or finishing) that holiday shopping to getting fresh food for the week, the Handmade Holidays at the Market proved to be the place to go in November.

Next season, the Farmers Market will mark a milestone of 25 years. Goodman and her team are already “planning some really cool stuff for our 25th [season].”

And from the continued success of the Farmers Market every year, vendors and shoppers alike can’t wait to see what’s in store. See you in May! — 08108

PHOTOS BY ANDREA MENDOZA

Handmade Holidays Market in Collingswood is a yearly showcase of items from crafting and artistic vendors.

WINTER 2023

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WINTER 2023

LOCAL ARTIST TOOK HER FIRST “REAL” SEWING CLASS AT COLLINGSWOOD HIGH SCHOOL

Pushing the boundaries of sustainable fashion

Story By Mindy Toran Photos By Andrea Mendoza

L

ong before sustainable fashion became a buzzword for the industry, Collingswood-based designer Emily Rose Henry was making it her mission to reuse, repurpose and reimagine the products she creates.

She taught herself to sew at an early age and would often visit thrift shops to find items she could use to create new designs on her sewing machine. She took her first “real” sewing class at Collingswood High School and, with the encouragement and support of her teacher, decided to pursue a career in fashion design.

Henry chose to attend the Made Institute, a fashion design school in Philadelphia, where she gained additional knowledge and skills about fashion design and the industry.

After graduating from the school’s Designer Development Program in 2020, she became a Community Organizer for the Institute, where she helps to nurture talent and foster a sense of community in the world of fashion, while continuing to create and sell her own sustainable products and accessories. She is a proud contributor to the “slow fashion movement.”

For Henry, sustainability isn’t just a buzzword; it’s a guiding principle in her design process.

“Sustainability has always been a way of life for me; something that was instilled in me by my parents,” she explained. “When I first started sewing, I would go into thrift shops and find old clothes that I could reuse. As a kid, it was cheaper to buy used things and turn them into something new. It was the start of my upcycling and focusing on sustainability through my designs.”

Henry currently volunteers as a Community Organizer for Remake, a global advocacy organization focusing on ethical and sustainable fashion. In September, she traveled to Washington, D.C. with fellow Community Organizers and Ambassadors to meet with state senators to garner their support for the FABRIC Act (Fashioning Accountability and Building Real Institutional Change), which proposes major incentives to accelerate domestic apparel manufacturing and new workplace protections to cement the U.S. as the global leader in responsible apparel production.

“I believe that fashion should not only be a form of self-expression, but also a force for positive change,” she said. “Through my work with Remake and my own designs, I am dedicated to pushing the boundaries of sustainable fashion and raising awareness about its importance. My personal goal is to reduce waste in the design process and use what I have on hand. I’ll reuse items whenever I can and often incorporate them into my designs.” see FASHION page 14 PHOTOS BY ANDREA MENDOZA

“I believe that fashion should not only be a form of self-expression, but also a force for positive change,” Emily Rose Henry said, who pushes the boundaries of sustainable fashion through her designs.

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WINTER 2023

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FASHION 08108 from page 13 In October, Henry showcased her designs at the Made Institute’s 10th Anniversary Fashion Show Fundraiser held at the Cherry Street Pier in Philadelphia. The event celebrated the Institute’s commitment to fostering creativity, innovation and inclusivity in the world of fashion. Funds raised via the event helped to support the local fashion industry, as well as providing tuition sponsorship opportunities for future designers.

Founded by Rachel Ford in the fall of 2012, the Made Institute offers courses for sewing enthusiasts and teens, as well as a full curriculum of professional fashion design courses that help students realize their entrepreneurial goals. The Institute’s Designer Development Program, licensed by the Pennsylvania Department of Education, provides students with 18 months of instruction and 6 months of creating a capsule line, which students can then present at fashion weeks across the country.

“The collection I created for the Made Institute Fashion Show was a line of handcrocheted items, which were very labor intensive but also was very rewarding for me to have created these sustainable, wearable artworks that I can be proud of,” Henry said. “When I first started at the Made Institute, I was the only person who was making a sustainable collection, but now I’m seeing a lot more students incorporating sustainability into their designs. It’s been very cool to see this change and I’m happy that sustainability is working its way into more conversations today.”

Henry looks forward to continuing to spread the joy and importance of eco-consciousness through her art and fashion. And she is especially proud of her ability to do so at a local level.

“Growing up in Collingswood has been a significant source of inspiration for me, and my wearable artworks are a true reflection of my passion for life and my unapologetic embrace of maximalism,” says Henry. “It’s wonderful to live in a town that promotes and appreciates sustainability and inspires its residents and visitors to buy local and support the arts and the community.” — 08108 For samples of her designs visit www.emilyrosehenry.com or @emilyrosehenry on Instagram.

WINTER 2023

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08108

From Our Family to Yours

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SERIOUS ABOUT LOSING WEIGHT? My Nan has been making this appetizer since the 1980s when she found it in the local Malrton Society cookbook. It has been a staple in our family’s home, and is always a fan favorite. With just a few ingredients, you can whip it up in no time!

–-Paul Mangiamele, Marketing Consultant

Spinach Balls PREP TIME: 10 mins.

COOK TIME: 20 mins.

TOTAL TIME: 30 mins.

SERVINGS: 11 servings

INGREDIENTS 2 cups finely crushed herb-seasoned dry bread stuffing mix 1 (10 ounce) package frozen chopped spinach, thawed and drained 3 large eggs, beaten ½ cup grated Parmesan cheese ½ cup melted butter 2 teaspoons garlic powder 1 teaspoon Italian seasoning ½ teaspoon ground black pepper DIRECTIONS Preheat the oven to 350 degrees F (175 degrees C).

Combine stuffing mix, spinach, eggs, Parmesan cheese, melted butter, garlic powder, Italian seasoning, and black pepper in a large bowl; mix well. Use your hands to shape spinach mixture into walnut-sized balls and place on a baking sheet.

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MAKING THE SEASON MERRY AND BRIGHT IN COLLINGSWOOD Story By Jennifer Amato Photos By Andrea Mendoza

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ne of my favorite things to do during the summer is go to festivals because I love seeing all of the unique, handmade, handcrafted, storytelling items that people make from their hearts. So when it comes to the holiday season, buying gifts that are one-of-a-kind and that have meaning behind them is key for me, and there’s no better place to do that than in Downtown Collingswood.

This year, it seems like everyone in my family had a baby, so my first stop was Forever Young Baby Shop. With winter upon us, cold-weather gear for your kids is paramount. Julianna Delviscio Coskun makes handmade knit hats, which come in sizes 0-6 months, 6-12 months, and 1-3 years, so they’re perfect for the newborns in my family who will be going through their first Jersey winter. You can get them with or without pom-poms; I happen to think the pom-poms are cuter. One of my colleagues has a three-year-old, so Coskun’s handmade Share Dolls are perfect because each doll comes with an accessory that can be worn by her daughter. And for my best friend’s toddler, the musical Diego Dino wood toy has a 5-key metal xylophone, two spinning gears, two wooden ladybugs that move along tracks, a detachable maraca tail, noisemaking ridges on its neck and back, and four double-sided rotating panels with number and objects, to keep him busy for hours on end; it’s a good distraction since he’s been trying to run all over the house.

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Shopping in Collingswood A favorite place of mine is Ida’s Bookshop. The shop is named for historic heroine Ida B. Wells, and I happen to be a member of the Ida B. Wells Society for journalists. The store celebrates female authors, artists and activists, so it’s a perfect place to shop for my writer friends. This season, some of their specials are that you can buy three books and get one free; you can choose a used book for only $5; or you can purchase a children’s book and then donate one to BookSmiles, a non-profit in the Philadelphia area.

I saw some cute kids’ books I’ll be getting for my nephews, and a couple journals that I think my reporter friends would appreciate.

A newer favorite of mine that I learned about recently is Galerie Marie. Kimberly Camp founded this artistic boutique to make art available for everyone.

She sells original paintings, dolls, jewelry, artifacts and more at every price point. This season, I’m thinking of getting my mother a beautiful handmade leather handbag or tote made by master craftsman Alejandro Yeo, which was crafted exclusively for Galerie Marie. My aunt loves sophisticated décor, so I’m eyeing one of the authentic hand-carved statues from Egypt. Galerie Marie also has a great selection of hand-crafted steel home decor from Haiti, and these one-of-a-kind wall hangings can be placed indoors or outside. The hand-blown glass candlesticks and bowls are made in the USA, which means I’ll be getting one as a housewarming gift for my boss when I go to our holiday party.

I stopped into House Finch because my best friend and her husband are avid birdwatchers. I know they would appreciate a bird feeder, especially one that attracts birds while detracting squirrels. With them in mind, I also thought of my sister who likes to hike, so I checked out the field guides, picture books and nature journals. They won’t just stuff her Christmas stockings, they will also stuff her hiking backpack.

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Nearby is Blue Moon Premium Olive Oil & Vinegar, which is where I shopped for my foodie friends.

Aside from custom sampler packs, what caught my eye were the Aglio e Olio grater and dipping plate for my bestie, a grill masters set for her husband (summer can’t come soon enough) and a rubber pour spout that goes on top of a bottle for my friend’s mom. I, myself, am a sucker for anything flavorful, so I had to treat myself to some ginger and black garlic olive oil and the olive wood smoked olive oil. Who’s to say I can’t give myself a stocking stuffer?

One of my good friends and I were born a day apart, and she loves to write and do photography, so although I was looking in Wander Boutique for an outfit for myself for Christmas Eve, instead I came across a really cool camera crossbody bag to surprise her with. It has a vintage look which I know she’ll love. see GIFT GUIDE page 18 17

WINTER 2023

GIFT GUIDE 08108 from page 17 And speaking of vintage, as I walked further down Haddon Avenue, I came across Time Lapse, where I saw tons of toys, books and records that are both modern and retro. If I knew I could sell some items in advance of my upcoming trip, I definitely would have dug out my old Nintendo games for a resell. It never hurts to make some extra money this time of year!

Saving the best for last, I have the two cutest nephews on earth, so ExtraordinaryED was “the spot” to shop for them. The store is filled wall to wall with games, toys and puzzles. My older nephew, I think, is a scientist or engineer in the making, so the STEM-based toys interested me: the erector set, Flexi Crystals, the Kids First Science Lab and Genius Gems would be unwrapped pretty quickly on Christmas morning. I think he would like the A is For Arson puzzle or the I Got This game. My younger nephew is super active and also loves to cook, so for him I liked the Chocolate Studio, Pick-Up Sticks and the toy figurines we can play hide-and-seek with. I considered getting the Bouncy Bull but I figured they’d fight over it; maybe I’ll save that if my sister has a third child (wink wink).

My nephews have a tiny fur-sister, so I popped into The Principled Pet for a minute to get her a cute octopus-shaped chew toy – that way, both boys and she could grab a leg and pull for fun.

I also like to “gift” experiences, so I plan to grab my two sisters for a Girls Day Out and head to All Fired Up, where we will paint our own pottery. I love butterflies, my one sister likes vases and my other sister will make something sports-related for her sons.

Either way, we’ll turn on our creativity and make something we can put out as holiday décor.

I purposely waited until the end of my shopping trip to go to The Candy Jar by 1892, because I knew if I started there, all my money would be gone! I couldn’t get over the gummy candy charcuterie board – that’s the perfect snack to show off at my family’s annual cookie baking party. There were a variety of chocolate-covered snacks and assorted trays, some for just $10, that I got for my Friendsgiving dinner.

And, I always love to give a good gift card, so I just had to treat my parents to dinner at Nunzio by Chef Michael DeLone. They weren’t able to make it to Italy this year as planned, so this was the next best thing. The restaurant makes you feel like you’re sitting in a piazza in Rome, and the food is out of this world. I may have to intrude on their date night because it would be selfish of them not to invite me along for truffle gnocchi and zeppoli!

Overall, I’m glad I chose Collingswood to do my Christmas shopping because now I will make the season memorable for all my friends and family. — 08108 WINTER 2023

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Keeping up with Collingswood FRIDAY, DECEMBER 1

5-8 p.m.: Visit with Santa FREE at Extraordinary ED! 6-8 p.m.: Caroling! CHS Madrigals (6pm to 7pm), Collingswood Sound (7pm to 8pm).

6:30 p.m.: Parade of Lights - Fire trucks and floats strung in glittering lights at Knight Park

Galerie Marie 709 Haddon Avenue Collingswood NJ www.GalerieMarie.net (856) 858-0527 One of a kind paintings, dolls, jewelry, home decor and more every budget!

Stop in today!

SATURDAY, DECEMBER 2

1-3 p.m.: Visit with Santa FREE at Extraordinary ED! 5-8 p.m.: Visit with Santa FREE at Extraordinary ED! 6-7 p.m.: Caroling! Hampton Brass Quartet

SUNDAY, DECEMBER 3

9 a.m. to noon, 2-5 p.m.: Sensory Santa at Upcycle Fitness 1-3 p.m.: Visit with Santa FREE at Extraordinary ED!

NM-00021159

FRIDAY, DECEMBER 8

Specializing in Commercial and Residential Projects

BEFORE

5-8 p.m. : Visit with Santa FREE at Extraordinary ED! 6-8 p.m.: Caroling! Jersey Sound Chorus

SATURDAY, DECEMBER 9

1-3 p.m.: Visit with Santa FREE at Extraordinary ED! 5-8 p.m.: Visit with Santa FREE at Extraordinary ED! 5-9 p.m.: DecemberFest Pop-Up at Haddon and Woodlawn 6-8 p.m.: Caroling! Penn Pipers

AFTER

856-869-4980 | 900 Haddon Ave Collingswood NJ 08108 | rzallc.com WINTER 2023

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BITES 08108 from page 8 “The first time I took my husband to Puerto Rico, he fell in love with the Mallorca (a sweet bread).

Now he says I have to make it!”

Santiago exclaims.

So of course, Santiago created a new flavor: a Chocolate Mallorca with a cocoa twist that “you won’t find back home.”

Dulce’s display cases reflect not only local flavors, such as the Stout brownies, infused with coffee porter from a nearby brewhouse, Yum!, but also Santiago’s willingness to mix flavors from all over the world. For instance, he incorporates miso into his white chocolate cream.

“A pecan tart is a pecan tart,” he says, “but with the salt and miso on top, I give you a new flavor.”

His fresh-baked breads include semolina, brioche, challah, sour porter and garlic-cheese sourdough.

On weekends he uses them to create delectable sandwiches of ham, cheese, vegetables and chicken, and he’ll bake special items like bacon-beer quiche. Yum! Yes please!

“I want to be able to make food for people. I’m not making candies, I’m making food,” Santiago enforces. “I want to use ingredients that remind you of your childhood, but with a twist of today.”

Santiago has been a Collingswood resident for 15 years and has no intention of living anywhere else.

His visions are expanding. “In the future, I would like to open a café using our bread and all fresh ingredients, jams, preserves,” he smiles, “…and I definitely would like to make ice cream. These are my dreams to go.”

With his recipe of talent and innovation, there is a good chance that Santiago will continue to make his dreams come true. — 08108 08108

Hometown Favorites WHICH DO YOU PREFER? SUGAR OR GINGERBREAD COOKIE? WE ASKED OUR NEIGHBORS, HERE’S WHAT THEY HAVE TO SAY!

Heather: Normally I’m a sugar cookie girl all year round, but for the holidays, I like gingerbread cookies because it feels like the holidays, it gives that warm spice feeling. I like that, it’s nostalgic!

Eli: I choose gingerbread cookies ... it’s the holiday and makes me feel that way. I went with my family when I was very little to decorate gingerbread cookies and it reminds me of that time.

Jenna: Gingerbread cookie because it’s seasonal Dan: I choose sugar cookies because they’re delicious. (Baby) Teddy 21

Amy: I prefer sugar cookies just because I like the flavor.

Emma (daughter): Sugar, because I like the taste!

Karen Tanier I’m definitely a sugar cookie fan.

Gingerbread cookies are cuter but I’m really sure I like all that cinnamon gingerly taste.

Christina: I like sugar cookies because you get to decorate them for the holiday season.

Casey: I like gingerbread cookies because they have faces.

Amelia: Likes all cookies!

WINTER 2023

INTERIOR & DESIGN LLC PRESENTS

A WORKSHOP FOR THE RESIDENTIAL A N D S M A L L BUSINESSPERSON WHO WOULD LIKE TO DESIGN A SINGLE ROOM WITH ACCESS TO A PROFESSIONAL INTERIOR DESIGNER AND DESIGN TEAM. IN C LU D ES TR A D E ONLY SERVICES AND PRICING, LECTURE, CONSULT, SCALED FLOORPLAN. TO REGISTER GO TO:

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design INterrupted INTERIOR & DESIGN, LLC is a full-service interior design studio located in Collingswood NJ RESIDENTIAL HOSPITALITY

SUNDAY, DECEMBER 10

1-3 p.m.: Visit with Santa FREE at Extraordinary ED!

WEDNESDAY, DEC., 13

6 p.m.: Community Menorah Lighting. All are welcome!

Collings & N. Atlantic Avenues

FRIDAY, DECEMBER 15

5-8 p.m.: Visit with Santa FREE at Extraordinary ED! 6:30-7:15 p.m.: Caroling!

Cherokee High School Girls Ensemble 7 p.m.: The Nutcracker presented by Tricia Sloan Dance Center at the Scottish Rite

SATURDAY, DECEMBER 16

RELIGIOUS HEALTHCARE EDUCATION CORPORATE

info@interioranddesignllc.com

Keeping up with Collingswood

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856.269.0707

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2021

1-3 p.m.: Visit with Santa FREE at Extraordinary ED! 5-8 p.m.: Visit with Santa FREE at Extraordinary ED! 6:30-7:15 p.m.: Caroling!

Cherokee High School Concert Choir 2-7 p.m.: The Nutcracker presented by Tricia Sloan Dance Center at the Scottish Rite

SUNDAY, DECEMBER 17

1-3 p.m. : Visit with Santa FREE at Extraordinary ED! 2 p.m.: The Nutcracker presented by Tricia Sloan Dance Center at the Scottish Rite

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FRIDAY, DECEMBER 22

6-9 p.m.: Visit with Santa FREE! 6-8 p.m.: Caroling! Luminance Flute Quartet

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WINTER 2023

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NJ Lic. # 13VH05055400. MD Lic. # 148677. J&M Windows, Inc, d/b/a Renewal by Andersen of Greater Philadelphia. See complete information and entity identification at www.rbaguidelines.com. ©2023 Andersen Corporation. ©2023 Lead Surge LLC. All rights reserved.

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WINTER 2023

NA D E T S U R AT

ME FOR

s r a e y 0 0 1 Since 1924 Inglesby &

Sons has been the choi ce funeral service prov to Pennsauken and Mer ider chantville families.