To those who attended our latest cooking and culture session with Eugene, we hope you find all these links useful!

Here is the song from the session about the Amish (a parody of Gangsta's Paradise):

And below is the link to a film about the tragic event in one Amish community (that made national headlines, especially on the amazing compassion and forgiveness of this community) that was mentioned during the session:

Note: You can turn on subtitles in English but they are sometimes hidden by subtitles in another language that was overlaid on the film by the person who posted the film on Youtube.

Finally, here's the link to the Amish salad we all enjoyed (thanks to Alejandro, Nanda, and Isabel for their help!): https://www.tasteofhome.com/recipes/crunchy-floret-salad/

Some adjustments we made to the recipe:
- For our session, we used 4 cups of raw cauliflower and 4 cups of raw broccoli.  
- We also used only 2 tbsp of sugar (but feel free to add a little more if you prefer the dressing a bit more sweet).

And here's the link to the Amish pretzels we enjoyed (thanks to Jessica for her help with these!): https://www.food.com/recipe/aunties-delicious-soft-pretzels-amish-recipe...

Some adjustments to be made to the recipe:
- Knead the dough until it is fairly smooth.
- Let the dough rise for about 30 minutes.
- Use parchment paper to bake the pretzels. Be sure to allow them to cool completely before removing from the parchment paper.
- Bake your pretzels at 225 degrees C for between 6 to 8 minutes (taking them out when they were brown).
- If you want salty pretzels, after you shape the pretzels and after you dip them in the hot water/baking soda solution, sprinkle with rock salt (not regular salt... you need large salt crystals to sprinkle on the pretzels).
- If you want sweet pretzels, don't sprinkle salt on them before baking. After they have finished baking, brush with butter and sprinkle sugar and cinnamon on them.

And here's a short video on how to shape a pretzel: