Sunday Paper Recommends—Week of June 18

At The Sunday Paper, we want to inspire you to gather—virtually or with friends and family—and open your heart and mind to conversations that will move the needle and spark inspiring change.

This week, we're highlighting several works that feature tenacious people and movements that have changed history. We hope these suggestions, plus a summer recipe, will encourage you to come together for meaningful conversations.

What We're Watching

Intimate and unflinching, hopeful and tragic, the documentary film titled As Far As They Can Run follows the lives of Ghulam, Sajawal and Sana three teenagers living in rural Pakistan over the course of a year. Will participating in a Special Olympics Pakistan athletic program help them become accepted, and even valued, by their families and communities?

What We're Excited About

Sally Ride accomplished an unparalleled mission. On June 18, 1983, Ride became the first woman to fly into space. This feat followed her joining Astronaut Group 8 in 1978, NASA's all-female group of scientists that became astronauts.

Ride's mark continues to inspire. On July 4, a statue of the remarkable astronaut will be revealed outside the Ronald Reagan Presidential Library and Museum. We encourage you to read more about Ride and her enduring place in history.

What We're Reading

Our Sunday Paper Book of the Week is a literary revolution. Young and Restless: The Girls Who Sparked America's Revolution by Mattie Kahn tells of the girls and women who were instrumental in our nation's most critical social movements, from suffrage to civil rights to reproductive rights. Kahn tells of these women with clarity and wit, highlighting their outstanding efforts.

What We're Making

This summery treat from Laurel Gallucci of the famed Sweet Laurel is perfect for cook-outs and outdoor dinner parties.

To prepare the crust:

Ingredients
3 cups almond flour
3 tablespoons coconut oil
2 tablespoons maple syrup
1/2 teaspoon salt
1 egg

Directions

Preheat the oven to 350°F. Mix all ingredients in a bowl until soft dough forms. Take the dough, and roll it out between two sheets of parchment paper. Divide the dough into two pieces, one large piece for the crust and a smaller piece for the dough cut outs. Roll the larger piece of dough into a ball and then refrigerate it for about 10-15 minutes. Roll the dough out between two pieces of parchment paper. Remove the top parchment paper and flip the dough into a pie pan.

For the cutouts

Roll the smaller piece of dough out between two pieces of parchment paper. Using a star shaped cookie cutter, cut out star shapes and reserve for topping the pie. Set in refrigerator while you prepare filling.

To prepare the filling:

Ingredients
4 cups frozen or fresh cherries, pits removed
1/2 cup maple syrup
1 lemon, juiced
1 tablespoon arrowroot powder
1 egg, for egg wash

Directions

Place cherries in a pan with maple syrup and lemon. Cook for about 10 minutes until mixture begins boil. Remove the cherries from heat and add arrowroot powder. Pour the mixture into pie crust, then top with dough cut outs, and bake for about 20-25 minutes. If crust begins to brown too much, cover the crust with foil and continue baking. Allow to cool and enjoy!