With Gratitude...

A reminder that we won't be sending a weekly newsletter on Friday, November 28, the day after Thanksgiving, but that doesn't mean the news stops. This week we reported on a coalition of publishers, librarians, and advocates pushing back on a plan in Tennessee to review public library collections for "age-appropriateness." And after a federal judge in Rhode Island permanently blocked the Trump administration from dismantling the IMLS, DOJ lawyers were back at it in court this week in a parallel case filed by the ALA. We also wanted to share this lovely piece on the power of libraries from Heartland Masala cookbook author Auyon Mukharji, who also shares his family's craveworthy recipe for Masala Brussels Sprouts. OK, I get that "Brussels Sprouts" and "craveworthy" may not be two things that go together for many of you, but trust me, if you're looking for a last-minute addition to your Thanksgiving table, this fits the bill.

We're off to spend a few days with our friends and families. But before we go, we at Words & Money wanted to take this opportunity to express our deepest thanks for the work you do, and for your support and readership in 2025. We remain committed to our mission of centering libraries in the 21st century reading and writing enterprise. If you're a subscriber (thank you!) please do share this newsletter with your friends, and ask them to subscribe as well. And if you can, please consider upgrading to a paid membership.

And with that, we wish you a happy and healthy Thanksgiving holiday! We'll be back at it next week. And really, try the Brussies...

These Brussels Sprouts from 'Heartland Masala' Are Absolutely Craveworthy

Masala Brussels Sprouts

Serves four. Cook time 45 minutes.

Jyoti Mukharji: Brussels sprouts were unfamiliar to me until I moved to the United States in the 1970s. When I finally got my hands on some, I had a lot of fun experimenting with different Indian-style preparations. This version emerged as one of my favorites, and it has since become a sought-after recipe among my students as well. The sour tang of the dried mango and the creaminess of the potatoes complement the nutty, spice-darkened sprouts marvelously. No need to peel the potatoes for this one—as with all of our recipes, potatoes should remain unpeeled unless indicated otherwise.

⅓ cup (80 ml) canola oil
1 tablespoon cumin seeds
1 large russet potato
(11¼ ounces // 320 g), cubed into 1-inch (2.5-cm) chunks (see above)
2 tablespoons ground coriander
1 tablespoon amchoor (ground dried mango)
1 teaspoon ground cumin
1 teaspoon salt, plus more to taste
¼ teaspoon ground cayenne (optional)
1 pound (455 g) Brussels sprouts, trimmed and quartered lengthwise
(if some or all of your sprouts are shorter than 1½ inches // 4 cm, halve
them lengthwise rather than quartering them)

1. Heat the oil in a large, lidded (but uncovered for now), nonstick pan over medium-high heat. Once the oil starts to shimmer, add the cumin seeds and
   sizzle, giving the pan a shake or two, until they darken a couple of shades and become fragrant, about 30 seconds.
2. Add the potato and cook, stirring frequently, until the potato is lightly fried all over and starting to brown on all edges, 5 to 7 minutes.
3. Reduce the heat to low and add the coriander, amchoor, ground cumin, salt, and cayenne (if using). Try to sprinkle the spices evenly over the whole pan to avoid clumping. Stir well to combine, and then immediately add the Brussels sprouts. (The ground spices should cook in the hot oil for a second or two
   before the sprouts join the pan, but they will scorch if you wait too long, so move quickly.)
4. Stir thoroughly again. Increase the heat to medium, cover, and cook, stirring every few minutes to make sure every vegetable piece is eventually coated with ground spices. Keep the pan tightly covered between stirrings to preserve the steam. The dish is done when the potato pieces are totally soft but still keep their shape, 10 to 15 minutes (if the potato takes a bit longer than that to soften, reduce the heat to low and stir often for any additional time to ensure the spices don’t burn). The sprouts should be cooked through, but can have a bit of bite, and the spices should darken a few shades but not blacken.

5. Taste for salt and serve hot.

Reprinted with permission from Heartland Masala by Jyoti Mukharji and Auyon Mukharji (The Collective Book Studio, September 2025).