The Pumpkin Pie craft will be available on 11/3 and the Hibernating Bear craft will be available on 11/29.
Spice Bank Collaborative
Donate unopened spices and dried herbs to food pantries through the Boston Public Library! We’re collaborating with the Greater Boston Food Bank to provide access to cooking ingredients that we hope will allow more people to maintain their cultural identities and family traditions and discover creative, nutritious recipes.
ABCD NE/WE Food Pantry is accepting donations of shelf stable food at the West End Branch Library . Items can be brought by anytime the branch is open. As the Holiday Season is approaching, please consider donating spices, popular holiday foods, and special treats. Year-round there is a need for items like tuna, pasta, rice, chicken salad, beans, canned fruit, cereal, breakfast bars, shelf-stable milk, and more.
The West End Museum will host its third annual Heritage Night on Friday, Nov.12, at 6:30 p.m., honoring three people who have made a deep and meaningful impact on the neighborhood over the decades.
This year’s honorees are State Rep. Jay Livingstone, City Councilor Kenzie Bok and Donald Zerendow, who passed away in July 2021. RSVP Here
Monday, November 1, 2-4 pm
Join WECA outside of J. Pace, on Thoreau Path with members of Speak for the Trees Boston (https://treeboston.org/ ) to "measure" and identify the 200 trees that line Thoreau Path. Send a note to firstname.lastname@example.org if you are interested in joining, or learning more about our plans for the future.
Did you know...
Dia de los Muertos, Day of the Dead is a Mexican holiday, celebrated on the first two days of November. Its purpose is to celebrate the lives of the deceased on the days of the year when their spirits are believed to return to our world. Day of the Dead is rooted in the ancient religious traditions of Mesoamerica’s indigenous population. The holiday focuses on receiving the souls of dead relatives with joy and hospitality. In the days preceding the holiday, it is customary to build a shrine to honor one’s deceased relatives. These shrines, referred to in Spanish as “Ofrendas,” are bright, colorful, and ornate. They are adorned in orange and purple, the holiday’s traditional colors, and decorated with flowers, including marigolds, and decorated paper crafts, including the traditional “papel picado.”
call 617.248.0050 for more information
click the picture for a better view!
I always feel like November is the start of the Holiday Season! The weather has gotten colder, the leaves are turning, and it's almost as if the smell is in the air! Maybe all of the pumpkin scented things are sinking in!
Today marks the first day of Dia de los Muertos, learn a little more below. The history goes back further than you may know, and you can learn about the sounds of the day as well!
Don't forget to vote for the new Mayor of Boston tomorrow, November 2nd!
However you celebrate the season, enjoy your friends and family, be safe, stay warm, and enjoy!
~The West End Community Center
2021 Boston Mayoral Election
Tuesday, Nov 02, 2021 7:00a -8:00p
The 2021 Boston mayoral election will be held on Tuesday, November 2, 2021, to elect the mayor of Boston, Massachusetts.
Looking for a 5K before you feast? Here are a few around town!
The Gobble Gobble Gobble Gobble starts and ends in Davis Square (at the heart of Somerville), features a unique 4 mile course, and offers a fun opportunity to start Thanksgiving on a high and healthy note! Proceeds benefit Somerville Homeless Coalition, Somerville Track PAC, and Dilboy VFW Veterans Relief Fund.
Sign up early so you won't be shut out of this fun race!
Start: 9:00AM rain or shine.
Entry Fee: $35 (all processing fees included).
Race Day Check-In: 7:00AM - 8:30AM, Seven Hills
Park.Course: Classic 4 mile road course through Somerville starting and ending in Davis Square. (See the course map here.)
Big Night Live
Fri • Nov 05 • 7:00 PM Turkuaz
Fri • Nov 12 • 9:00 PM Fangirl Fantasy featuring the music of Taylor Swift vs Olivia Rodrigo
Fri • Nov 19 • 8:00 PM Gimme Gimme Disco
and many more!
:November 4 Ramy Youssef Live
November 5 & 12 Vir Das
November 6 Marlon Wayans
November 10 & 11 Mystery Science Theater 3000
November 13 Ronny Chieng
November 14 That Golden Girls Show! A Puppet Parody
and Many more!
1. Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds with a large spoon. Using a peeler, remove the skin. Rub with 2 tablespoons olive oil, season with salt and pepper. Place on a large baking sheet and roast until the squash begins to soften, 15 minutes.
2. Meanwhile, in a small bowl, stir together the butter, maple syrup, and chopped sage until combined.
3. Grab the squash from the oven and transfer to a cutting board. Using a sharp knife, slice through the rounded sides of squash halves, crosswise, going as deep as possible but without cutting all the way through. I find it helpful to position 2 spoons on either side of the squash to help prevent cutting all the way through (see above photo). Return the squash to the baking sheet, scored sides up. Spread half the maple butter over the squash, allowing it to drip into the slices. Season with salt and pepper.
4. Roast the squash for 30 minutes, then spread with the remaining maple butter, spooning any melted butter in the pan over the squash. Return to the oven and roast another 15-20 minutes, until the squash is tender.
5. At the same time, toss together the bread, 2 tablespoons olive oil, the sage leaves, and a pinch of salt and pepper on a separate baking sheet. Lay the prosciutto around the bread. Transfer to the oven and bake for 10-15 minutes or until toasted. Crumble the prosciutto into fine crumbs or pulse the mix in a food processor.
6. Remove the squash from the oven and transfer to a serving plate. Drizzle over any maple butter left on the pan. Top with breadcrumbs and sage. Serve warm!
Notes: To Make Ahead: roast the butternut squash through step 4, but only roast 30 minutes. Remove the squash from the oven and let cool. Then keep in the fridge for 1-2 days. To finish roasting, remove the squash from the fridge while you preheat the oven to 425 degrees F. Spread the squash with butter and finish roasting, another 20 minutes or so. The breadcrumbs can be made fully ahead and kept in an airtight container for up to 4 days.