Blueberry Coconut Quinoa
¾ cup quinoa, rinsed and drained
½ cup shredded, unsweetened coconut
1 tablespoon honey
1 (13.5 ounce) can coconut milk
2 cups blueberries
Put the quinoa in a crockpot. Sprinkle the coconut over the top and then drizzle with honey. Stir the coconut milk until it’s smooth and an even consistency. Pour over the quinoa and coconut. Cover and cook on low for three hours. Stir the quinoa mixture, then scoop into bowls and serve topped with blueberries
A TASTEFUL RIDE THROUGH EQUINE HISTORY Regardless of discipline, horsefolk love to share good food
By L.A. Sokolowski
As a horsewoman, Gloria Austin reflects, “I quickly realized the most enjoyable equestrian events were all structured around the fellowship of sharing a meal with one’s buddies with similar interests – horses of course!”
Horse shows require eating something to keep up energy up for the day’s competition. And when the classes are done, the tack polished and the horses happily in their stalls browsing on hay, says Austin, “the sometimes formal, sometimes casual dinner parties were an opportunity to share the days’ activities in conversation.”
A horse-loving girl whose childhood memories include
riding the hills and fields of rural Steuben County, Austin
grew up to become an entrepreneur and an internationally
known horsewoman. With ex-husband Tom Golisano
she founded Rochester-based Paychex, which provides
payroll services to small businesses. From a simple idea,
it has grown to a corporation with more than 100 offices,
and its financial success allowed Austin to become an
accomplished four-in-hand coach driver and a
philanthropist who founded the Equine Heritage
Institute in Florida.
Her passions come together in A Cookbook for Horse
Lovers: Recipes, History and Culture Surrounding Horses
and Feeding Their People, which generously serves
good horsemanship, equine history and great food.
The title is a mouthful, but the cookbook whets the
appetite and imagination. Austin eloquently underscores
each chapter with her message that something very
special happened 6,000 years ago when the horse was domesticated.
As horses became part of the human journey. the world was transformed. Tribes became empires. Distance travel became viable. Cultures and languages raced around the known world. Yet despite the horse’s enormous contributions, its presence remained largely absent from history textbooks and curriculum across educational landscapes.
Enter Austin’s unique take on the traditional cookbook: A 279-page ride through the evolution of cooking and our relationship with the horse – from cooking on a spit, to chuckwagons and on to elegant horse show fare.
Many recipes were submitted by horse lovers says Austin’s researcher, Mary Chris Foxworthy They met in the 1980s, when the Walnut Hill Farm Driving Competition outside Rochester was the largest pleasure driving show in the country. She has been a frequent and uniquely qualified researcher—Foxworthy is the founder and owner of Equifit – and a collaborator on several of Austin’s other equestrian and coaching-related books.
“Long before the Food Network existed, I worked for a test kitchen
in Michigan,” Foxworthy says with a laugh. “I was that lady who
came to your Home Economics class and showed you how to
operate the ovens.”
Their editorial connection began when she replied to a ‘writer
wanted’ ad posted by Austin on LinkedIn that said successful
candidates “must know horses and how to write.” She was asked
to submit 1,500 words on horses and history, and the next thing
Foxworthy knew, “Gloria was sending me her PowerPoints.”
Their decades-long collaboration has been a recipe for friendship
and ideas, often over meals hosted at Austin’s Florida home and
superbly prepared by its cook. “Everything … was delicious. So,
one night I said, ‘Gloria, we should do a cookbook.’”
It made good horse sense. Before the pandemic,
cookbooks already consistently ranked in the
nonfiction Top 10 on Amazon, and according to
Publishers Weekly, since April 2020 sales of cookbooks
have skyrocketed 93%.
Austin says two recipe collections inspired them.
The Original White House Cookbook written in 1887 by
Hugo Ziemann, the White House steward under President
Grover Cleveland, was found by Austin in an antiques
shop. The second was closer to home: a collection shared
by the cookbook’s graphic artist, Abby Davis, of her
grandmother’s kitchen tips and notes.
Food planning, portability and presentation are
Austin’s Three P’s of equestrian hospitality: “Tailgate
coaching picnics require packing cold and hot foods,
plus table settings in the rear boot, and the proper wine
is a wonderful addition. All this food needs to be transported on the coach, but how?”
One chapter’s answer leads to a humble modern-day appliance: the crockpot. Food could be carried in crocks inside insulated tin chests on the interior floor of a coach. Wine was stored in a Cellarette that slid out onto a tailgate lowered for service. (And we thought adding a drop leaf to a holiday dinner table was fancy).
A gregarious horsewoman who has always relished filling her own table for eight with friends, Austin says it’s the company that makes the meal.
“If you study sociology, you understand the cultural importance of sharing a meal,” she says. “We only eat with the people who are important to us. This is my way of sharing recipes -- and culture -- surrounding horses and the feeding of their people. We all love horses and we all love food.”