On the Rise, Syracuse, NY

On the Rise started in 1980 in an abandoned warehouse district which is gradually being reclaimed as a retail and residential area. We are a five-person collective. We have a special commitment to using whole, regional, seasonal foods defining what a healthy food economy would look like without massive processing and transportation.

On the Rise grew out of the progressive political community in Syracuse. Bonds of mutual support between our collective and other collectives and individuals in our community have made it possible for On the Rise to grow and prosper over the past 5 years, and to make our contribution to a healthier, more peaceful world.

We also try to bake low on the food chain. We have developed substitutes for milk and eggs we want to share.

Eggless Baking

Combine one part flax seeds with 3 parts water and blend until fax seeds are completely decimated. This should have the consistency of eggs. Use 1/4 cup in place of egg in cake, muffin and cookies recipes.

Raw Soymilk for Baking

Soak 3/4 pound of dried soybeans overnight. Drain and grind in mill or pulverize in blender with a small amount of water. Pour 8 cups boiling water over beans and let stand for 5-10 minutes. Strain. Use this rich milky liquid as a substitute for milk in baking.

Potato Water

Pour 9 cups boiling water over 1# finely grated potato. Let sit 5-10 minutes. Strain and use.

10 thoughts on “On the Rise, Syracuse, NY”

  1. I really miss On The Rise bakery in Syracuse, NY. Looking for the receipt for their Chico’s 3-Seed bread. It was an amazing bread which I would love to try to duplicate. If anyone has it, could you share it?

  2. Chico’s Three Seed Bread
    Originally created in the On the Rise Bakery, Syracuse

    350o 45 minutes
    Two rises, one in the bowl, one in the pan
    Makes two standard sized loaves.
    See bottom of recipe for variations

    Grate one medium sized potato and boil in 2 cups of water until soft. Let water cool to lukewarm.

    Mix then let rest for 15 minutes:
    1 TBLSP. Baking yeast
    3 cups warm water including potato water and potato shreds
    ¼ cup honey
    2 cups hard whole wheat flour

    Add and stir well:
    ¼ cup oil (original recipe called for 3/8 c. but I think that is why it wasn’t baking in the middle)
    ¼ cup additional honey
    3/8 cup poppy seeds
    3/8 cup sesame seeds
    3/8 cup sunflower seeds
    1 tsp. salt (I think it needs a little more salt, maybe 1 ½ tsp.)
    1 ½ cups of rolled oats
    2 + cups more of flour (I use white bread flour for this but you can use whole wheat)

    Knead for 10-15 minutes, slowly adding enough flour until the dough is no longer sticky. It is important to knead whole wheat bread for a longer time than white bread to develop the gluten.
    Place dough in a clean, greased bowl. Cover with towel and let rise until double in bulk, approximately 45 minutes.

    Punch down, knead out the air bubbles, divide into 2 pieces and then let the dough rest for 5 minutes.

    Shape into loaves. Place in pans and let rise until above the pans.

    Bake in a 350o oven for 45 minutes or until the bottoms sound hollow when thumped.

    Variations:
    Sweetener in place of all or part of honey: molasses, malt, barley syrup, maple syrup
    Flour: Any combination of whole wheat, white, rye, corn meal, or oat. Need some white or whole wheat for gluten.
    Other: Add fruit such as raisins, craisins, or dates. Nuts or other seeds such as pepitas.
    Spices: cinnamon, cloves, ginger in small quantities

    1. Beth, Are you one of the woman who started On the Rise? I would love to know who those women are and where they are now. It was/is such a wonderful concept. I have a pamphlet of their recipes I bought back in the 90s after the bakery was closed. I think I got it at the food coop.
      If you have any info I’d appreciate it. Thanks, Angela

      1. Angela-
        See my note as a separate reply on the On the Rise section of the Uprisings site. If you’re still in Syracuse you may be able to find OtR founder and Syracuse Cultural Workers artist at SCWs.
        She deserves showers of honors for everything she contributed to the City of Syracuse.
        Peace-

  3. Beth! WOW! thank you SO MUCH. It’s been almost a year since I posted my question, and I’d all but given up hearing from anyone. Can’t wait to give this recipe a spin. Bless you!

  4. Awww, I was feeling nostalgic for a time in life when my politics were more closely tied to my job. I am proud to have been a member of the women-own worker’s co-op On the Rise back in the late 80’s early 90’s. What a great business! I know Karen Kearney was one of the original owners, and Janet Schneider was another. Janet left Syracuse around the time I was there, but I believe Karen is still in the area. Look for her at Syracuse Cultural Workers. I know she worked there in the early 2000’s.
    So glad to find this online in 2016- years after they shuttered their doors. Was so sad to hear they did.

  5. I adored On the Rise when I lived in Syracuse. I, too, am saddened by the collective’s departure.

    Ms. Walker, thanks for posting the recipe of my favorite bread EVER. You have made my life measurably more livable.

  6. Please disclose the recipe for the vegan pizza. I remember when I worked for Walden books on Salina Street, going there for lunch was such a treat.

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