Tag Archives: hard of hearing

Signing Time Instructor Christine Fitzgerald is proud to announce that Emmy-nominated Rachel Coleman, host of Signing Time, will be performing for children and families in the Hollywood Hills this spring. The Signing Time Foundation Community Event on May 11th will be held at 2:30 p.m. at The Hall of Liberty. The VIP event starts at […]

The first annual Deaf and Hard-of-Hearing Wellness Fair will be in Indio (near Palm Springs) on May 16, 2013.  Here is some more info: Announcing the – First Annual Deaf and Hard-of-Hearing Wellness Fair DATE:    Thursday May 16, 2013    TIME:      4:00 p.m. to 7:00 p.m.   PLACE:  Riverside County Office of Education, 47336 Oasis St., Indio, CA 92201   THERE […]

The Statewide California Association of the Deaf meeting will be at the California School for the Deaf, Riverside (CSDR) on Sunday, May 5, 2013 from 9 to 5.  

Summer Institute at CSUN

California State University, Northridge will hold its 6th Summer Institute from June 17-21 and June 24-28, 2013.  It will be sponsored by the National Institute on Deafness (NCOD).  Early bird rates are offered between now and May 17, 2013, and they are offering 40 hours of courses for $400.00.  They will have classes such as […]

ADARA Conference To Be Held in Minneapolis, Minnesota

The American Deafness and Rehabilitation Association (ADARA) is having their conference in Minneapolis, Minnesota on May 29 to June 1, 2013.  The conference theme is “Blazing New Trails.”  They will have workshops in mental health/chemical dependency, rehabilitation, transition/independent living, and professional development.  The early bird registration fee for the whole conference is $325.00.

A group of students from CSUN won the software competition called, “ ”SS12: Code for a Cause” in San Diego earlier this month.  They designed a phone app alert system for the deaf.  

The National Training Conference from the Deaf and Hard of Hearing in Government will be held in Washington, D.C. from April 8-10, 2013.  The conference is free for deaf and hard of hearing Federal employees, and the theme  will be “Knowing Your Resources – Moving Forward.”

Deaf and hard of hearing people have one event later this month.  The Egg Olympics will be in Fremont at Mission Springs Community Church on Saturday, March 30, 2013. SFGate listed several events for April 2013. An anxiety workshop will be presented on April 3, 2013 at the San Francisco Public Library. UniverSoul Circus will […]

Sign n’ Run Festival at CSUN

California State University at Northridge (CSUN) will have their sixth Sign n’ Run Festival on April 21, 2013.  The fundraiser from the National Center on Deafness (NCOD) gathers money for student scholarships and programs.  

ViviTouch has come up with some technology to allow deaf and hard of hearing people to feel sounds.  The ViviTouch headphones produce very distinct feelings for different sounds.

Turkey and Avocado Wasa Sandwich

Ingredients

3 slices Havarti cheese, sliced thin
½ avocado, sliced thin
3 slices turkey breast
1 teaspoon olive oil
¼ cup tomatoes, finely minced
2 tablespoons purple onion, finely minced
1 tablespoon Italian flat leaf parsley, chopped
Salt to taste
Freshly ground black pepper to taste
3 pieces WASA Hearty Rye Crispbread (may substitute any WASA Crispbread flavor)

Directions

Combine olive oil, tomatoes, purple onion, parsley, salt and pepper in a small bowl. Mix and set aside.
Place 1 slice of Havarti cheese, 1 slice of turkey breast, 3 thin slices of avocado on each crispbread. Top with tomato and onion mixture.

Serves 1

Nutritional Value Per Serving

Calories 180
Total Fat 9 g
Saturated Fat 1 g
Cholesterol 34 mg
Sodium 150 mg
Total Carbohydrate 11 g
Dietary Fiber 3 g
Protein 13 g
Calcium 10% of daily value

WASA Turkey Jack Sandwich

Ingredients

1 slice Wasa Multi Grain Crispbread
1 slice of turkey breast
1 slice pepper jack cheese
1 fresh basil leaf

Directions

Layer each ingredient on the Wasa to create an open-faced sandwich. Break/cut into thirds.

Enjoy!

Mix it Up

Staying at our retreat home in the mountains of Colorado has me thinking about water. I constantly see large vehicles with oversized plastic containers strapped into their truck beds, full of water. Water is hauled all over the place. It’s dry out here.

I’ve actually become a bit paranoid about water. What is the healthiest way to drink it? Should I gulp tap water and risk consuming substances like chlorine and fluoride, not to mention whatever else the water might be picking up as it flows through the pipes? Or should I buy water in a bottle and risk consuming leeched chemicals from the plastic, not to mention hurting the environment (plastic water bottles take 1000 years to biodegrade)? And if I do opt for store bought water, what should I purchase? Spring? Distilled? Glacial?

The more I read about water, the more confusing the facts. I find this to be the case with fish too (Eat it – it’s good for you! Don’t eat it – tuna contains mercury, fish handlers get infections when capturing rockfish, etc.!)

Here’s my current theory: instead of devoting myself to one type of water (tap, spring, well) I mix it up. That way, I figure I’ll get a variety of chemicals but (hopefully) in miniscule amounts. I take the same approach with fish. I’ll eat tuna on occasion, but not too often. Same with salmon and shrimp and sole. So that’s my theory and I’m stickin’ to it.  Š

Cannellini Spread with Arugula and Lemon on Wasa

Ingredients

1 sprig fresh rosemary
1 clove garlic, minced
1 (14 ounce) can cannellini beans (1-1/2 cups) drained, do not rinse
1 tablespoon olive oil
3 tablespoons chicken broth
Salt to taste
Freshly ground black pepper to taste
1 whole lemon, freshly squeezed juice
1 cup arugula, chopped
1 piece red pepper strip (optional)
8 pieces WASA Multigrain Crispbread

Directions

Heat olive oil in a 10 inch skillet. Add rosemary sprig and garlic. Sauté until garlic is yellow.
Add rained beans and cook an additional minute or until beans are heated through. Discard rosemary sprig.
Place mixture in food processor with chicken broth. Process until smooth. Season with salt and pepper to taste.
Spread each crispbread with 1 tablespoon of bean mixture. Sprinkle with ¼ teaspoon of fresh lemon juice. Top with 1 tablespoon of chopped arugula. Sprinkle with additional ¼ teaspoon of fresh lemon juice.

TIP: Great for entertaining. Leftover spread may be stored in refrigerator for up to 3-4 days.

Prep time: 15 minutes

Serves 2

Nutritional Value Per Serving

Calories 410
Total Fat 9 g
Saturated Fat 1.0 g
Cholesterol 0 mg
Sodium 399 mg
Total Carbohydrate 69 g
Dietary Fiber 16 g
Protein 19 g
Calcium 83 mg

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