Tag Archives: Police

A Deaf woman in San Diego was robbed early in the morning on August 17th.  She gave some information to the police, and she gave even more information to a police officer who knew American Sign Language.  She identified the vehicle, and three people were arrested as a result of the information she provided about […]

A home video shows security guards fighting with two men who appear to be deaf.  Police said one of the men apprehended by the security guards, Alejandro Rea, was charged with robbery. Two security guards are seen in the video, with one of them on the ground holding one of the Rea brothers in a choke hold.  […]

Educational Video for Police Officers

Many police officers don’t know how to communicate with Deaf and hard-of-hearing people.  Lack of communication can lead to tragic results such as shooting someone who seems to be ignoring them (and simply did not hear them).  A training video was made by DEAF Inc. to help them solve communication issues.  DEAF Inc. worked with […]

Emomotimi Azorbo charged with assaulting a police officer, resisting arrest, but friends say he couldn’t hear and follow police instructions

Wasa with Zucchini, Cherry Tomato, and Goat Cheese

Ingredients

¼ cup cherry or grape tomatoes, sliced
1 small zucchini, sliced thin lengthwise
2 tablespoons goat cheese
2 pieces WASA Hearty Rye (may substitute any WASA variety)

Directions

Sauté zucchini in a non-stick skillet until soft and golden in color.
Spread 1 tablespoon goat cheese on each crispbread.
Top with sliced tomatoes and layer zucchini on top.

TIP: Substitute eggplant or yellow squash for zucchini.

Prep time: 5 minutes

Serves 1

Nutritional Value Per Serving

Calories 205
Total Fat 6 g
Saturated Fat 4 g
Cholesterol 15 mg
Sodium 260 mg
Total Carbohydrate 34 g
Dietary Fiber 7 g
Protein 9 g
Calcium 94 mg

The Plan: Finding the Path to Clean Eating

Once I decided to adopt a Clean Eating lifestyle I realized I needed a Plan. ASAP.

I broke my Plan into three parts.

Part One

I read a number of books and browsed websites (including Mercola.com, DrWeil.com, Pritikin.com and EatWasaFeelGood.com (the Best Life page has good snacks/recipes)). Then I sat down Saturday morning and outlined a meals for the week as well as guidelines for eating. In a nutshell: I want to wildly increase my intake of vegetables, drastically decrease my consumption of animal products (a maximum of one serving per day), and eliminate sugar, refined flour, caffeine, and alcohol.

Let me add a disclaimer: I’m not a doctor, a nutritionist, or a dietitian. I am simply a 33-year-old woman trying to eat clean foods after discovering that the third ingredient in my “healthy” cereal was sugar and my 100% whole wheat bread contained high fructose corn syrup. Also, I fully intend to tweak my eating habits as I explore what works for my body.

So – back to the Plan. Some changes would be easy. For example, I already found nearby farms to frequent. Eating locally grown grass-fed chicken would hopefully be smooth sailing. Some changes would be hard. I’ve spent the last few weeks weaning myself off of the very large cup of coffee I drink each morning and replacing it with caffeine-free herbal tea. I miss the aroma of those Kona beans! Some changes I’m still on the fence about, like dairy products. I’ve heard all sorts of arguments and ideas (both pro and con) when it comes to milk, cheese, and eggs. This is going to require more investigation. I’m heading to a farm in Virginia next week to learn more about raw milk.

Part Two

The second part of my plan involved making a list of my ailments. I want to track my physical problems over the course of a year and observe improvements. I’ll spare you the entire litany of conditions, but here are a few:

Eyesight: will drinking fresh homemade vegetable juice and eating clean foods restore my eyesight to the point where my prescription is weakened or obsolete?

Skin Problems: in addition to acne (yes, I’m still breaking out at age 33), my skin doctor is constantly chopping off “suspicious” looking moles. She says they’re benign but she also calls them a not-so-pretty word that I can’t pronounce. I’d love to start getting a clean bill of health during my annual dermatology appointments.

Colds: I’ve heard of people who haven’t had a cold in 30 years. Sign me up. No more colds!

Endometriosis/Infertility: This will be the most personal challege. Endometriosis has not only caused severe physical pain, but has resulted in surgery where the doctor had to remove a cyst the size of a cantaloupe as well as most of my ovary. Plus it has caused problems with fertility. I’m thinking…will Clean Eating restore my hormone balances and clear the way for a healthy pregnancy? We’ll see.

Part Three

The final part of my plan seemed crucial: restaurants. I Googled all the restaurants within 30 miles of my home that serve local, organic fare. Then I taped the list to our refrigerator. If I’m ever too exhausted to cook or if I completely demolish a recipe as I experiment in the kitchen, my husband and I can escape to these spots – one of which is a restaurant that serves vegetarian Indian cuisine. Score!

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

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