​Fall is in full swing, and that calls for more tea recipes!  We adapted this recipe from Sandra McKenzie’s recipe in Taste of Home.  Happy fall!

Prep/Total Time: 15 min.
Makes 3 quarts

Cranberry Cheer

10 cups of Cranberry Cheer tea
5 cups unsweetened apple juice
2 cups cranberry juice
1/2 cup sugar
1/3 cup lemon juice
1/4 teaspoon pumpkin pie spice

Prepare the 10 cups of Cranberry Cheer tea.  Add the remaining ingredients to tea; stir until sugar is dissolved. Serve warm or over ice.

​Michael Porter has written several business books and is now focusing on the intersection of societal issues and corporate interest.  In his TED talk, he makes the case for letting businesses solve social problems.

Some business (like us!) are social enterprises.  

Jim Riley, a business writer and co-founder of tutor2u, said this about social enterprises:
Social enterprises complete alongside other businesses in the same marketplace, but use business principles to achieve social aims.

What do you think?  Is it possible for businesses in general to solve social problems or are other approaches more beneficial?  Let us know what you think!

We Asked Asylum-Seeking Kids Forced To Wait In Mexico What They Hoped Their Futures Would Look Like In The US
​By Adolofo Flores via Buzzfeed
Children everywhere have hopes and dreams.  Flores interviewed children awaiting asylum about their hopes for the future.

Number of Migrants Waiting at the U.S. Border Rises to 40,000
By Elliot Spagat via Time
Americans tend to think migrants at the border are only of Hispanic or Latino descent.  This article highlights not only the growing numbers but also forgotten migrant groups at the border, such as Cameroonians.

Mexico warns of ‘deep concern’ for migrants over intimidating armed groups on US border
By Daina Beth Solomon via Reuters
Laws and regulations are not the only difficulty facing people once they reach the border.  Armed groups attempt to frighten or extort groups of immigrants.  Solomon looks into what is being done to monitor the situation.

INGREDIENTS
3 large fresh peaches, diced into small slices or cubes
5 cups water, divided (you'll also need more water to fill the pitcher)
2 cups granulated sugar + more if more sweetness is desired
zest of 1 lemon (optional)
2-3 family-size tea bags 
INSTRUCTIONS
In a large saucepan, add peaches, 2 cups water, 2 cups sugar and lemon zest if using.
Bring to a light simmer and simmer covered until peaches are soft and the peach skins has lost it's dark peachy color, about 15-20 minutes.
With a potato masher, mash the peaches to release more of the juice and continue simmering for about 10 more minutes.
Strain the peach mixture through a mesh strainer and discard the solids. (You'll have about 3 to 3½ cups of peach syrup) Set aside.
Boil 3 cups of water.
Place tea bags in water and let them steep for about 10-15 minutes and then discard tea bags.
Add tea to a large pitcher, stir in the peach syrup, gradually add in water a cup at a time. (Be sure to taste the mixture as you increase the water until you find your perfect sweetness preference.)
If you find that your tea is not sweet enough add in ½ to ¾ cup of sugar. If it's too sweet increase the water(please note the sweetness will increase as it sits in the fridge)
Refrigerate until cold.
Stir before serving and pour over ice to serve.
Garnish with mint and fresh peach slices if desired.