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<h3>From city roots to country soil, I've dedicated my life to service, community, and meaningful connection.</h3><img src="https://run.imgix.net/240806ae-01e1-443a-ba83-d73dd4f1797d/f89fe43f-c91d-451d-8222-5ed733246396/f89fe43f-c91d-451d-8222-5ed733246396.jpeg?ixlib=js-3.8.0&amp;bri=0&amp;con=0&amp;sat=0&amp;high=0&amp;shad=0&amp;usm=0&amp;rect=0%2C0%2C640%2C480&amp;w=1500" alt="" caption="" align="left" alignwidth="40" tiltdirection="left" variant="framed">Originally from Brooklyn, NY, I spent my early years in Margate, NJ, just outside of Atlantic City. I attended Rutgers University for my undergraduate studies and later earned my graduate degree from the Rutgers School of Social Work, specializing in Violence Against Women and Children. Since 2004, I have been a proud resident of Raritan Township, where I have dedicated my career as a Licensed Social Worker to serving Hunterdon County non-profits.For the past 15 years, my family has been deeply involved in the Flemington-Raritan School District (FRSD) and later Hunterdon Central Regional High School (HCRHS). As a committed advocate, I have been a consistent and outspoken presence at Board of Education meetings, an active PTO member, and a dedicated volunteer for various booster clubs. My oldest child has gone through both FRSD and HCRHS, while my younger child is still in FRSD.Outside of my professional and volunteer work, my husband and I have built a small homestead where we raise chickens and honey bees, tend to fruit trees, and maintain a large garden. We met at Rutgers as undergraduates and have been together for 26 years, married for 23. Our passion for homegrown food extends into our kitchen, where we enjoy cooking together, canning, and baking all of our bread from a sourdough starter.Having transitioned from city life—where cement playgrounds, subways, and city water were the norm—to the open spaces of Hunterdon County, I've embraced a lifestyle of wood-burning stoves, well water, pickup trucks, and even shooting ranges. This blend of experiences has shaped my perspective, giving me a deep appreciation for both urban energy and rural tranquility.

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<h5>Sourdough English Muffins Recipe</h5>Recipe by Amy DuskaThese easy sourdough english muffins cook up light and fluffy, with a delicious sourdough flavor! Mix everything the night before and wake up to a beautiful dough that's ready to be cut out and cooked to "nook and cranny" perfection!PREP TIME 20 minutes minsTOTAL TIME 1 day dCOOK TIME 8 minutes minsSERVINGS 10EQUIPMENTMixing BowlStand Mixer (optional)Baking SheetParchment PaperTea towelNon-stick skillet with coverINGREDIENTSIngredients to make ½ cup (100 g) of Active Sourdough Starter:▢ 1 tablespoon (15 g) sourdough starter▢ ⅓ cup + 1 tablespoon (50 g) all-purpose flour▢ 3 ½ tablespoons (50) waterDough Ingredients:▢ ½ cup (100 g) active sourdough starter▢ 1 tablespoon (20 g) honey or maple syrup▢ 1 cup (240 g) milk or light coconut milk▢ 3 cups (360 g) all-purpose flour▢ 1 teaspoon (5 g) fine sea salt▢ ¼ cup (40 g) cornmeal for sprinklingINSTRUCTIONSFeed Your Sourdough Starter12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.Make the DoughAdd 100g of the active starter and the rest of the ingredients (except corn meal) to a large bowl and use your hands to mix until well combined. Cover and let rest 30-60 minutes. Turn the dough out onto a floured surface and knead the dough by hand for 5 minutes. (A stand mixer with a dough hook attachment can be used on the lowest speed.)Place the dough back into the bowl, cover and let ferment on the counter at room temperature 8-12 hours. (Room temperature is 65-70°F)Cut and CookTurn the dough out onto a floured surface, flour the top of the dough and press it out using your fingertips until it is ½" in thickness.Use a 3" biscuit cutter to cut rounds and place them on a parchment lined baking sheet that's been sprinkled with cornmeal. Sprinkle the tops with cornmeal, cover with a tea towel and allow to rise for 1 hour at room temperature.Preheat your non-stick skillet over LOW heat. Place 4 muffins into the skillet spaced 2" apart, cover and cook the first side for 4 minutes. Turn the muffins over and cook for an additional 4 minutes. (When done, the center of a muffin should register about 200°F on an instant-read thermometer.)NOTESUse the scoop and level technique to measure your flour if you do not have a kitchen scale. To do this, use a spoon to fluff up the flour in the bag. Use a spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top. This should give you the most accurate measurement for flour.If you live in a very warm or humid environment, you may need to make adjustments in the recipe. I recommend reducing the milk by 30g and using granulated sugar instead of honey to help the dough from being too sticky to work with. Add more liquid if the dough is too stiff.Store at room temperature for up to 5 days in a container or freeze for up to 3 months.NUTRITIONServing: 1 muffinCalories: 161 kcalCarbohydrates: 32gProtein: 5gFat: 1gSaturated Fat: 1gCholesterol: 2mgSodium: 299mgPotassium: 70mgFiber: 1gSugar: 3gVitamin A: 39IUCalcium: 33mgIron: 2mg

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For over 20 years, Raritan Township has been my home — as a mom, social worker, and advocate, I’m committed to putting our community first and building a future that works for everyone.

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<h2>Sourdough English Muffins</h2>I triple this recipe because they freeze well and are easy to defrost and use immediately. We eat them toasted with toppings, use them for breakfast sandwiches, and make them into mini pizzas.

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Join us for light refreshments and meet Rachael White, candidate for Raritan Township Committee.

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Join us for light refreshments and meet Rachael White, candidate for Raritan Township Committee.Reserve your spot by following the<a href="https://secure.actblue.com/donate/rachael_white_710?refcode=ab_qr_code&amp;utm_source=qr_code" target="_blank" rel="noopener noreferrer"> link to ActBlue</a> or email us at <a href="mailto:Rachael4Raritan@gmail.com" target="_blank" rel="noopener noreferrer">Rachael4Raritan@gmail.com</a>.

Raise your glass to Rachael White forRaritan Township CommitteeOur hosts are Allen and Susan Funk, owners of Slippery Slope Vineyard, a 3+ acre organic vineyard here in Raritan Tup. atop Thatcher's Hill. In addition to farming the vineyard, Allen is also a Certified Specialist of Wine and accredited as a French Wine Scholar. The event will feature small production, highly sought after wines from each of the four top Pinot Noir growing areas:Oregones Willamette alley, Burgundy (France), the West Sonoma Coast (California) and the Central Otago region on the South Island of New Zealand. Allen will share some tasting notes and give a brief discussion of each wine. A local cheese monger, will offer cheeses to pair with the wine selection to complete the experience.Click <a href="https://secure.actblue.com/donate/wine_cheese_sept5" target="_blank" rel="noopener noreferrer">HERE</a> to Register via ActBlue:$125 perperson$200 per couple

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