Monthly Archives: March, 2011

PRESS RELEASE FOR IMMEDIATE RELEASE Austin Sertoma Presents National Heritage Awards to Texas School for the Deaf Middle Schoolers Austin, Texas – March 31, 2010 The Austin Chapter of Service to Mankind (SERTOMA) recognized middle school students today at the Texas School for the Deaf (TSD) as part  of Sertoma’s National Heritage Freedom & Democracy […]

UberGizmo By Edwin Kee 03/31/2011, 6:36 am PT Can the condition of being deaf be reversed? A group of boffings from the University of Utah that has Richard Rabbitt at the helm has come across a method that uses lasers to offer deaf people the ability to hear. This is made possible using a…

‘Exposure’ performance sheds light on Deaf culture

Campus Times (University of Rochester) By Siobhan McLaughlin · Published on March 31, 2011 12:36 AM · Uncategorized Junior Justin Gumina, president of the ASL club, performs along with some Vocal Point members. Hannah Bazarian- Photo Editor The “Exposure” show, put on by UR’s American Sign Language performance group, Sign Language Associated Performers (S.L.A.P), accomplished […]

Court Upholds Decision Requiring Redskins To Provide Close Captioning For Deaf Fans

SB Nation by Mike Prada • Mar 30, 2011 12:08 PM EDT The Washington Redskins will be required to provide close-captioning on the scoreboard and texts of announcements made by the public-address announcer from now on after a federal appeals judge ruled in favor of three deaf fans earlier this week. The fans sued the […]

“Black Sand”

We will host ASL Film titled, “Black Sand” held at Model Secondary School for the Deaf, Washington, DC on April 8/9, 2011. Click here for flyer

Democrat and Chronicle (Rochester, NY) The Rochester area has the nation’s highest per capita concentration of deaf and hard-of-hearing residents – a remarkable demographic, approached only by Washington, D.C. So we’re a natural home for a festival that features films by and about deaf people. For the fourth time, the biennial Deaf Rochester Film Festival […]

SPrint – The Celebrity Apprentice –>

Watford Observer (United Kingdom) 4:57pm Wednesday 30th March 2011 By Adam Binnie » A regular event for deaf people, held in South Oxhey, is celebrating after a successful first year. The “Deaf Pub”, a night out for people with a hearing disability, takes place every two months in the Ox Pub. The event is organised […]

http://www.youtube.com/watch?v=xIuSN3pAcgU West Palm Beach resident Peter Rozynski, a deaf softball umpire, inspires members of the deaf community – especially children – every time he calls a game. Story by ESPN 760′s Herb Uzzi on FOX 29.

Ohio Deaf Cornhole Association News Please spread the News to everyone! Need counts of how many teams will play. Partners can wear their shirts as team. Give me your names and the name of your team. See Attached: DEAF SERVICE CENTER BENEFIT YOUTH PROGRAMS CORNHOLE TOURNAMENT Admission Fans $10.00 – Includes Admission, Prizes, Soda, Chips, […]

On the Road

Had my first cup of coffee in a long time the other day (well, a month, which is long for me!). I was on an airplane heading to Los Angeles and there is nothing I like about planes. Can’t stand the smell, the sounds, the uncomfortable seats, the bathrooms. Can’t stand how my head feels when I read (dizzy) and how my body feels no matter how still I sit (woozy).

I wanted something pleasant. The coffee smelled good, and I figured a cup or two wouldn’t hurt (I mean, heck, those cups on the plane are so little). Well, the next day I had a massive headache. So much for my theory that it wouldn’t hurt – it hurt a lot. I think on the flight home I’ll opt for decaf.

Since arriving, I’ve been sipping non-caffeinated herbal teas like crazy – it’s cold and rainy. Anyway, one of the many things I love about California is the fresh produce. With year-round farmer’s markets and a city full of restaurants that serve up lots of organic fare, it’s great to be here again.

I visited my old book club group the other night where there was a delicious raw veggie salad from Wolfgang Puck’s. Been eating fruit medleys (yum – it’s been awhile since I’ve had fresh, flavorful fruit – wish I could share it with all of you braving the winter snow back east). Today I enjoyed an organic greens salad at my favorite lunch spot, Coral Tree Café (I also had a big, ol’ brownie there – not so healthy, but very tasty).

I do miss cooking though. I’ve really come to enjoy making homemade meals. My husband was shocked when he looked at our budget the other night and realized how much we’ve cut back on eating out at restaurants. Ends up I have a mini-fridge in the hotel out here. In the morning I’ll be off to the local grocer to cobble together some wholesome goodies I can make right in my room. Š

Not Quite Tuna

Tonight for dinner I made tuna salad…without tuna…or mayo.

How, you might ask, did I make such meal?

With vegetables and seasoning.

I’m trying to incorporate as many veggies into my diet as I can, so I’m always on the lookout for new recipes. One of the most interesting I’ve seen so far is “Better than Tuna” from this book. First, I whipped out my food processor. Then I discovered my food processor was broken, so I whipped out a knife and cutting board. I finely chopped three big carrots, two celery stalks, a quarter of an onion, half a red pepper, and a tomato. I drained the tomato and threw all the veggies in a bowl.

For the seasoning I mixed in one-half teaspoon Celtic sea salt, one Tablespoon parsley, one-half teaspoon kelp, and three Tablespoons of Vegenaise.

Looking at the concoction, I wasn’t sure what to think. It looked pretty appetizing, but there was only one way to find out for sure. I served the “tuna” in a toasted whole wheat hamburger bun. I also set out a platter of blue corn tortillas with hummus (I cut the tortillas into “chips” and baked them in the oven first). To drink? Fresh vegetable juice.

Numma, numma, numma. It was delicious. I highly recommend it (hopefully your food processor is working though because all that chopping was labor intensive). I’m so excited for lunch tomorrow to eat the leftovers.Š

Big on Arms

We are in Virabhadrasana II (Warrior II) and the teacher is walking us through the pose nice and slow. She has us begin in Tadasana (Mountain pose) and then tells us to touch our fingertips together in front of our chest. As we jump our legs apart, our arms open up too (so they are parallel to the ground).

Next, the real instruction begins. She focuses on our feet, making sure they are spaced far enough apart and turned in the proper direction. She reminds us that our back heel should be aligned with our front heel.

She pauses as we breathe.

Inhale, exhale.
Inhale, exhale.

She moves onto our legs. She makes sure that our right knee is bent so that it’s directly over the right ankle. We need to press our thigh back so we can see our second toe. She keeps us focused on our lower body, giving us directions on our tailbone, butt, and – again – our thighs. She mentions that second toe again.

Inhale, exhale.
Inhale, exhale.

You can practically hear the thoughts of every student in the studio: My arms are tired. My arms are so tired! When will this pose be over so we can put our arms down? Are anyone else’s arms tired? Or am I just a wimp? How much longer do we have to hold our arms up?

Finally, the teacher says, “I know your arms are tired.”

Her acknowledgement is a relief even though she encourages us to keep those arms lifted. “Stretch them out even further, reeeaaaaching for the walls,” she says.

She moves onto our shoulder blades – are they scrunched up by our neck? Release them.

Lengthen our torsos.

Broaden our chests.

She knows exactly what we’re doing – allowing our minds to be consumed with thoughts about our arms.

“Your brain starts to panic first,” she says. “Your body is strong and your arms can handle this.”

That’s the extra motivation we need for the last few breaths until she finally has us step our feet back together and place our hands on our hips.

I’m working out in LA for a couple weeks – my old hometown – and it’s great to be back in my favorite teacher’s class. Now that I’m here, I remember she was always big on arms.

Wilted Spinach Salad with Raisins, Pine Nuts, and Walnuts

Ingredients

1 tablespoon raisins
1 tablespoon olive oil
1 tablespoon pine nuts
½ bag (4.5 ounces) fresh baby spinach
1 clove garlic, crushed
Salt to taste
Freshly ground black pepper to taste
2 pieces WASA Fiber Rye Crispbread (may substitute any WASA Variety)

Directions

Soak raisins in a small bowl with boiling water for 10 minutes. Drain and set aside.
Heat olive oil in a 12 inch skillet. Add pine nuts, garlic and sauté until garlic turns yellow.
Add spinach and cook for 2 to 3 minutes until spinach is slightly wilted. Add raisins and toss.
Serve on platter with WASA on side or crumble WASA crispbread into salad.

Prep time: 20 minutes

Serves 1

Nutritional Value Per Serving

Calories 250
Total Fat 18 g
Saturated Fat 1.8 g
Cholesterol 0 mg
Sodium 253 mg
Total Carbohydrate 23 g
Dietary Fiber 16 g
Protein 7 g
Calcium 109

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