There are times in the life of any cook, in any kitchen, when a recipe you’ve been wanting to try for years is suddenly possible because one final ingredient is available at last. In this case, the key ingredient arrived in 2016 when Calgary Family and Community Support Services (FCSS) received an increase in funding from the Government of Alberta. This increase allowed FCSS to run a rare call for proposals, through which Momentum was able to enhance and expand its FCSS-funded programs.
From Calgary FCSS:
- A substantive increase in funding available
- The Social Sustainability Framework’s funding priorities: strengthening neighbourhoods and increasing social inclusion
- A long commitment to three-year funding investments and covering the full costs of funded programs
- Experience with Momentum as an effective organization
- An understanding of poverty from her childhood, her career and her travels
- A passion for social justice and equity
- A very high-level awareness of where FCSS funding can make a difference
- Thirteen years at FCSS, and eight years as a Momentum planner
- A 25-year commitment to addressing the root causes of poverty
- Alignment with FCSS strategies: community development, policy and systems change, and prevention programs
- Strong proposals with clarity about goals and what we need to achieve them
Gathering the ingredients for this recipe has taken many years. Now the directions are straightforward: combine well, and pour into the changes that will make the biggest difference.
Mix the additional funding that FCSS received with the appreciation Heather White, City of Calgary Social Planner, and her FCSS colleagues have of Momentum’s very ambitious and grounded vision. Be sure to identify long-term investments aligned with the FCSS Social Sustainability Framework.
Take the resulting three-year funding contract for over one million dollars per year, and invest in three areas of Momentum’s work: asset-building, a thriving local economy, and public policy.
- 2 cups granola or muesli
- 1 egg
- ½ cup butter or margarine
- ½ cup coconut sugar
- ½ cup all-purpose flour
- ½ cup walnuts, chopped
- 1cup raisins
- ½ tsp baking powder
- ½ tsp ground cinnamon
- 1 cup peanut butter
- 1 pinch of salt
- Preheat the oven to 350°F. Grease a baking sheet. Put the butter or margarine in a bowl.
- With an electric mixer, cream the butter or margarine and sugar until light and fluffy. Beat in the peanut butter, then the egg.
- Sift the flour, baking powder, cinnamon and salt over the peanut butter mixture and stir to blend. Stir in the granola, raisins and walnuts. Taste the mixture to see if it needs more sugar, as granolas vary in sweetness.
- Drop rounded tablespoonfuls of the batter onto the prepared baking sheet about 1 inch apart. Press gently with the back of a spoon to spread each mound into a circle.
- Bake for about 15 minutes, until lightly coloured. With a metal spatula, transfer to a wire rack and allow to cool.