Tag Archives: interpreters

The Deaf Seniors of America will have their Conference and activities prior to the Conference in Baltimore from August 21st through August 27th this year.   If you pay for combo tickets before July 31st, you can save money.  

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 […]

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 […]

Michael Argenyi, a medical student at Creighton University in Omaha,  has filed a lawsuit against the school for not providing transcribers and interpreters.  Argenyi took out more than $110,000 in loans to pay for transcribers and interpreters during his first two years of medical school.  Then he left during the third year of medical school […]

Deaf Travel Cruises

A Deaf-owned travel agency provides Deaf travel cruises with interpreters.  Super Cool Deaf Trips is selling tickets for the California School for the Deaf, Riverside 60th Anniversary cruise.  The cruise will go to Catalina and Ensenada from June 24-28, 2013.  The video about this trip is available on YouTube.      The travel agency is also selling tickets for a Hawaii […]

Proposed FCC Action Threatens Future VRS Services

The Greater Los Angeles Agency on Deafness has asked people to “Save My VRS.”  Sorenson initiated the “Save My VRS” campaign in response to proposed regulations from the Federal Communications Commission (FCC).  The FCC has proposed to replace Video Relay Service (VRS) with Smart TV’s and IPADs, and those are not designed for deaf and hard of hearing […]

Dr. Edward E. Corbett, Jr., died on October 12, 2012 as a result of battling cancer.  He was the Superintendent of the Ohio School for the Deaf (OSD) from 1990 through 2010.  He also advocated for education and training for sign language interpreters.

I wrote some posts about some Deaf Awareness Day events taking place this weekend.  Deaf Awareness Day at California’s Great America will be on Saturday,September 22nd. It is in Santa Clara, which is close to San Francisco. Some of the events will be interpreted in American Sign Language (ASL), and the Singing Hands Children’s Choir will have a […]

Doctor to Pay Patient Because He Did Not Provide Interpreter

Dr. David Bullek of New Jersey settled a complaint from a deaf patient who made an appointment to see him in 2006.  The state Civil Rights Division said he also agreed to attend training to learn about reasonable accommodation for patients with disabilities.  

Welcome to California DeafTimes.  My name is Sarah Mathews, and I became the California DeafTimes Editor in February 2012.  I learned about DeafTimes when I lived in Ohio.  When I lived in Ohio, I got many announcements for events in various locations of Ohio.  For example, people from Ohio got announcements from the Ohio School for […]

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Acorn Squash Dip with Roasted Pumpkin Seeds on Wasa

Ingredients

2 cups acorn squash, cooked
1 tablespoon olive oil
2 tablespoons fat free half and half
½ cup diced onion
2 leaves fresh sage
2 teaspoons maple syrup
¼ cup freshly grated parmesan cheese
2 tablespoons roasted pumpkin seeds
1 package WASA Hearty Rye Crispbread

Directions

Slice open acorn squash and remove seeds. Place sliced side down in an 8 X 8 inch glass dish, cover and microwave on high until tender (approx 10 minutes).
Scoop out meat with a spoon when cooled and set aside.
Heat oil in a skillet. Add onion and whole sage leaves. Sauté until onions are transparent. Remove sage.
Add squash, half and half, maple syrup, and parmesan cheese. Mix well.
Spoon into bowl, sprinkle with pumpkin seeds and serve hot on a platter with crispbread.

TIP: May substitute WASA Oat, Sourdough Rye, Multigrain, or Rye Crispbread. Leftover dip may be stored in refrigerator for to 3 – 4 days.

Prep time: 20 minutes

Serves 6

Nutritional Value Per Serving

Calories 254
Total Fat 6 g
Saturated Fat 6 g
Cholesterol 1 mg
Sodium 257 mg
Total Carbohydrate 52 g
Dietary Fiber 8 g
Protein 6 g
Calcium 57 mg

Blue Zones

Blue Zones are places in the world where people live “astoundingly long lives” – for example, reaching the age of 100 three times the rate of Americans. And suffering a fifth the rate of heart disease. Imagine being able to hold your great-great-grandchild one day . . .

I first learned of Blue Zones when one of the editors I work with went on a “Quest” to the Nicoya Peninsula, Costa Rica, one of the four Blue Zones (the others are Okinawa, Japan, Loma Linda, California, and Sardinia, Italy).

Dan Buettner, a journalist who worked extensively on researching these communities, has come out with a book titled The Blue Zone. I want to read the book in context, so I’m refraining from skipping ahead, but based on the Blue Zones website and other articles I’ve read, I know some of the lifestyle practices of centurions are (1) plant based diets (not necessarily vegetarian, but plant-based); (2) laughter; (3) spirituality; (4) family; and (5) physically active lives (like gardening and laboring).

Just because Washington DC isn’t a Blue Zone doesn’t mean my body and my house can’t be one.

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

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