Monthly Archives: April, 2010

NECA Washington Watch

TRS Ex Parte—CG Docket No. 10-51 4/28/10—CSDVRS met with CGB and DRO staff to discuss a new rate structure for VRS.  CSDVRS said the FCC’s decision to move to a tiered multi-year rate was the right decision, but also said the methodology could be improved.  CSDCRS proposed adding a fourth and fifth tier to the […]

Interpreted show at Nazareth

Please share if appropriate with other deaf people: I saw the play today with an interpreter. It was deeply moving. They informed me afterwards that they have an interpreter (same one) assigned for this Sunday as well. Just show up half hour early to buy tickets. Nazareth Box office asked me to encourage more deaf […]

Harrisburg offers to take deaf students

Associated Press – April 30, 2010 8:55 AM ET HARRISBURG, S.D. (AP) – The Harrisburg School District is offering to take the five remaining students at the South Dakota School for the Deaf. The Board of Regents, which oversees the Siou To see the rest of article  click on http://www.kcautv.com/Global/story.asp?S=12403594

Fundraising for DWR

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Gloucester candidates take questions from deaf voters

Sign language interpreters were used to help with communication BBC News United Kingdom General election candidates for Gloucester have been taking questions from deaf people in the city with the help of interpreters. The panel included Conservative Richard Graham, the Liberal Democrat’s Jeremy Hilton and Parmjit Dhanda, who is defending the seat for Labour. Organisers […]

UM student wins $10,000 prize for video

WITHOUT A SOUND Bangor Daily News (Maine) 4/30/10 | By Jessica Bloch BDN Staff BANGOR DAILY NEWS PHOTO BY JESSICA BLOCH Samantha Danis ORONO, Maine — It seems fitting that on the night Samantha Danis found out she’d won a national award for her video documentary work, she was out to dinner with a group […]

Two Rochester School for the Deaf students won first-place

Democrat and Chronicle Rochester, NY Two Rochester School for the Deaf students won first-place in their team division of the 2010 Rochester Institute of Technology National Science Fair for Deaf and Hard of Hearing Middle and High School Students, held March 26-27on the RIT campus. Eighth-grader Allison Higgins of Leicester and seventh-grader Madilyn Smith of […]

Baseball team featured in ‘USA Today’; attends White House ceremony with New York Yankees

President Barack Obama greets Baseball Head Coach Curtis Pride at the White House. Photo by Sam Atkinson. Members of the baseball team and Athletics staff stand outside the White House’s East Room during their visit. Photo by Sam Atkinson. In less than 24 hours, the Gallaudet baseball team met President Barack Obama, Vice President Joe […]

Gallaudet University baseball team invited to the White House, witness New York Yankees ceremony with President Obama

Apr 26, 2010 Gallaudet University baseball team invited to the White House, witness New York Yankees ceremony with President Obama WASHINGTON, D.C. – The Gallaudet University baseball team had a front row seat to history on Monday afternoon as the Bison were special guest of U.S. President Barack Obama to attend a ceremony to recognize […]

Rockville, MD – Managing the Stress Related to Hearing Loss

Managing the Stress Related to Hearing Loss Speaker: Dr. Samuel Trychin psychologist, educator, author Saturday, May 15, 2010 10:00 a.m. – 3:00 p.m. Rockville Memorial Library 21 Maryland Avenue Rockville, MD 20850 Registration required. Online registration available at www.montgomerycountymd.gov/library For more information about this program, contact: Joan Kleinrock at <mailto:> Presented by Hearing Loss […]

Soul Food

It’s been raining ever since I arrived in Los Angeles. Pouring, actually. The weather reminds me of the 1997-1998 El Nino. It’s all good though. I’m here at a university working on a book project and the rain is keeping me indoors where I’m squirreled away in the library.

The last time I was out here to “work” I got a wee bit distracted and spent my days catching up with friends, visiting my old haunts, eating at my favorite places, etc. This time I’m being good.

“I picture you in a dark, dusty room all alone as you sort through archives,” my husband said to me on the phone the other day. Well, sort-of. I take the documents out of the dark, dusty room to a bigger, lighter conference room. And that’s pretty much where I’ve been the whole time – the exact same spot I was ten years ago as a grad student, typing notes on my laptop (do you ever have the feeling that you’re making no progress in life whatsoever? Anyhoo…)

Last Friday the weather channel called for rain Saturday and Sunday, so I planned to push through the weekend and continue working. But when I woke up Saturday morning, I felt sunlight on my face. I jumped up and ran to the window . . . sure enough it was a bright, shiny morning. The Pacific Ocean sparkled. I had to enjoy the sun while it lasted.

I was starving, so I gobbled down a veggie sandwich (tomato, California avocado, cucumber and sprouts on toasted whole wheat). Then I dashed to the bike path, buckled my rollerblades and – Zoom! – I was off. I bladed all the way to the end of the path, turned around and bladed back, and then turned around once again. I was like the Energizer Bunny . . . I kept going and going and going (‘cept for the part where I rounded a curve way too fast and hit an unexpected pile of sand).

It was the best. The veggie sandwich was certainly a tasty beginning to the day. But I tell ya, its sunshine that feeds my soul.

Baby Green Salad with Dates, Walnuts and Wasa

Ingredients

1 package (4 ounces) mixed baby salad greens
1 cup fresh dates, chopped
1 tablespoon oats
1 cup toasted walnuts, coarsely chopped
3 tablespoons canola oil
1 tablespoon red wine vinegar
Salt to taste
Freshly ground black pepper to taste
6 pieces Wasa Multi Grain Crispbread

Directions

Coat dates by rolling in oats to prevent sticking together. Set aside.
Place mixed greens in a salad bowl. Add walnuts, dates, canola oil, red wine vinegar, salt and pepper.
Toss greens and serve as salad with crumbled Wasa Crispbread pieces or spoon onto individual whole crispbreads.

Prep time: 15 minutes

Serves 2

Nutritional Value Per Serving

Calories 255
Total Fat 15 g
Saturated Fat g
Cholesterol 0 mg
Sodium 86 mg
Total Carbohydrate 25 g
Dietary Fiber 5 g
Protein 6 g
Calcium 3% of daily value

Wasa with Yogurt, Berries, and Pecans

Ingredients

¼ cup raspberries
¼ cup blueberries
¼ cup blackberries
1/3 cup pecans, slightly chopped
1/3 cup low fat vanilla or plain yogurt
3 pieces WASA Multigrain Crispbread (may substitute other WASA varieties)
Fresh mint leaves to garnish

Directions

Spread yogurt on WASA Crispbread. Top with equal amounts of berries and pecans.
Garnish with fresh mint if desired.

TIP: Store remaining ingredients in refrigerator for 4-5 days.
Substitute your favorite berries and nuts or your favorite yogurt.

Prep time: 10 minutes

Serves 1

Nutritional Value Per Serving

Calories 181
Total Fat 10 g
Saturated Fat 1 g
Cholesterol 1 mg
Sodium 144 mg
Total Carbohydrate 20 g
Dietary Fiber 4 g
Protein 5 g
Calcium 8% of daily value

Wasa with Poached Salmon, Basil and Tomato

Ingredients

1 filet (3.5 ounces) salmon, poached*
¼ cup sweet grape or cherry tomatoes, sliced
¼ cup thinly sliced scallions, thinly sliced
1 tablespoon (2 to 3 leaves) fresh basil
1 teaspoon fresh oregano
1 tablespoon capers
Salt to taste
Freshly ground black pepper to taste
1 teaspoon lemon juice
2 teaspoons olive oil
3 pieces WASA Fiber Rye crispbread (may substitute any WASA variety)

Directions

Mix together in a large bowl, tomatoes, scallions, basil, oregano, capers, lemon juice, olive oil, salt and pepper.
Add salmon chunks and mix gently. Serve with WASA on the side of salmon mixture.

TIP: To poach salmon, place in salted, simmering water for 6-7 minutes or until salmon is opaque in center. Do not boil water. Cool and remove skin.

Prep time: 15 minutes

Serves 1

Nutritional Value Per Serving

Calories 416 g
Total Fat 25 g
Saturated Fat 5.3 g
Cholesterol 65 mg
Sodium 476 mg
Total Carbohydrate 29 g
Dietary Fiber 9 g
Protein 28 g
Calcium 89 g

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