Dale Shipp wrote to Jim Weller <=-
B&N is in the process of selling its college bookstore division
to Follett.
Those two companies have intertwined roots.
Another difference between our two countries: between myself,
Roslind and her 2 children the family has attended a total of 8
Canadian colleges and universities. All of them had non-profit
bookstores right on campus run by with the school itself or by the
student union, operating from reduced rent or rent free premises
owned by the school and staffed mainly by students. Consequently
books and other school supplies are more affordable here.
Which pretty much describes the book store where I did my undergraduate work -- and I worked for them as a part time job for a while. It was located in the basement of one of the main halls. I was never aware of any chain store affiliation.
My freshman and sophomore years in high school I was at a church-run
boarding school. The bookstore, in the basement of Whipple Hall was owned/operated by Follets. Follets also ran the bookstore at the U of I(llinois) as well as a stand-alone general bookstore in downtown
Champaign - next door to Kamerer's Drug where I first saw the Kingston
Trio live (at Kam's Annex, a campus hang out).
My personal take is that B&N are stepping on their bottom line with
football cleats ..... I'm amazed that their bricks & mortar stores have survived in this age of tee-vee, phone screens, e-readers and on-line competition. And cutting out the income from the captive audience of
campus stores has got to hurt their bottom line.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Kingston Meat Patties
Categories: Beef, Chilies, Vegetables, Curry
Yield: 8 patties
2 1/4 c All-purpose flour
1 ts Jamaican curry powder
1/2 ts Salt
1/8 ts Cayenne pepper; or more
3/4 c Shortening; chilled
1/3 c Ice water
2 tb Unsalted butter
1 lb Ground round
1 md Onion; chopped
1/2 Fresh Scotch bonnet; seeded,
- minced
1 cl Garlic; minced
1 tb All-purpose flour
2 ts Jamaican curry powder
1/2 ts (ea) salt & dried thyme
1/4 ts Ground allspice
2 tb Tomato paste
2 tb Water
1 lg egg; well beaten
MAKE THE PASTRY DOUGH: In a medium bowl, stir together
the flour, curry powder, salt, and cayenne. Using a
pastry blender or two knives, cut in the shortening
until it resembles coarse meal. Tossing with a fork,
gradually sprinkle in the ice water, mixing just until
the mixture is moist enough to hold together when
pinched between your thumb and forefinger. (You may need
to add more water.) Gather the dough and form it into a
flat disk, wrap it in waxed paper, and refrigerate at
least 1 hour or overnight.
MAKE THE FILLING: Heat the butter in a large skillet.
Add the ground beef, onion, chile pepper, and garlic.
Cook over medium-high heat, stirring often, until the
meat is no longer pink, about 5 minutes. Then add the
flour, curry powder, salt, thyme, and allspice, and stir
for 1 minute. Stir in the tomato paste and water and
cook until thickened, about 1 minute. Remove the skillet
from the heat and allow the filling to cool completely.
Position a rack in the top third of the oven, and set @
400+XF/205+XC. Lightly grease a baking sheet.
On a lightly floured work surface, roll out the dough to
form a 12" by 14" rectangle about 1/8" thick.
Cut it into eight 6" by 3" rectangles. Place about 1/4
cup of the filling in the center of each rectangle, fold
it over to enclose the filling, and press the edges with
a fork to seal them. Transfer the patties to the
prepared baking sheet, and brush them lightly with the
beaten egg.
Bake until golden brown, 25 to 30 minutes. Serve hot,
warm, or at room temperature.
Recipe: Eric V. Copage
RECIPE FROM:
https://www.cookstr.com
Uncle Dirty Dave's Archives
MMMMM
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