Abbey News
Sunday, November 1, 2009
ALL SAINTS DAY
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Let us all rejoice in the Lord,
celebrating a feast day
in honor of all the saints,
on whose solemnity
the angels rejoice,
and join in praising
the Son of God!
Exult, you just in the Lord;
praise from the upright
is fitting!
Entrance song
for today's Mass
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In and Out
Last week we had Msgr. Gerard Krieg of the Rochester Diocese with us for a few days retreat. He began making his retreats with us over twenty years ago while he was vicar of religious for the Diocese. This week we welcome Br. Diego Riveria of the Friars of Renewal for retreat.
Having come to the end of his first year of junior profession our Br. Edward, feeling called to a more solitary life, will not renew his vows. Instead, he will be going to the Carthusians in Parkminster, England to enter upon the life of a hermit. While we miss his presence in our midst we take heart in the fact that his vocation has clarified during his time with us and we accompany him along his journey with heartfelt support and prayer.
Finally, Abbot John is currently at our monastery of Our Lady of Joy in Lanto, Hong Kong giving the brothers their annual retreat. Unfortunately the community does not have a web site but the folks at Wikipedia have a brief sketch on their Trappist Haven Monastery page. Fr. John is due back late November 11th with, no doubt, considerable expertise in the Chinese language.
A.I.B. Inspection Due
There is a flurry of activity in the bakery these days as we prepare for our first American Institute of Bakeries inspection due this coming week. A lot of work and effort by our bakery management team has gone into bringing our plant up to the high standards set by A.I.B. This past week a meeting of the monastic community together with our bakery employees was held. The meeting took several hours and was chaired by Kevin Baker. A.I.B. videos were shown outlining those standards and the expectations of everyone working there were clarified by questions and answers.
Speaking of the bakery, yesterday we  baked our first batch of holiday bread for the Christmas season. It is now available in our on-site discount bread store as well as on our on-line bread store.
Just what is holiday bread, you ask. Well, it is made with a sweet dough containing cinnamon bursts and a generous sprinkling of chopped candied fruit. Now there's a delicious combination that's hard to beat.
Our bread store's winter hours:
Monday to Saturday
9:00 AM to 5:00 PM
Sunday
8:30 AM to 9:30 AM
After Mass to 12:00 AM
Closed All Afternoon
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