Legislative Hotlines, current issues for blind persons:
CALIFORNIA CONNECTION: 800-221-6359, after 5 PM and weekends
WASHINGTON CONNECTION: 800-424-8666, 3–9 PM and weekends
DISCLAIMER: This publication contains announcements from the Silicon Valley Council of the Blind and is also a forum for opinions relating to blindness issues. Signed articles reflect the views, and research, of their authors.
STATUS: SVCB is a 501(c)3 non-profit, tax-exempt organization under the California Council of the Blind.
Monthly meetings are held at the Santa Clara Valley Blind Center (Vista Center for the Blind and Visually Impaired San Jose). Meetings run 9:30 AM to 1 PM the third Saturday of the month and are open to all.
I'm on the CCB Convention Planning Committee. Our 2021 virtual convention will be held Wednesday through Sunday, April 21 through 25 2021. Affiliate meetings and other business will be held throughout April. If you have suggestions for speakers or panel topics, let me know and I'll pass them along.
A trip down memory lane: Recently Mike and I were talking about books we had both read. We enjoyed books by Jack London including "Call of the Wild," "White Fang," and "The Sea Wolf," and a short story titled "To Build a Fire." This reminded me of a very pleasant memory. I worked at a community-minded insurance company as a computer programmer. In the early 1990's, they had an arrangement with a local junior high school where employees could volunteer to help students with reading and math. My student was struggling with reading. One of the short stories we read together was "To Build a Fire." She had her print copy and I had my braille. We took turns reading. At some point I must have told her that it was my birthday. The next time we got together, she gave me a birthday card with happy birthday in raised uppercase letters. She did this with glue and string. That told me she was grateful for my help, and now it's a very pleasant memory.
I look forward to speaking with you at our November virtual meeting.
Well, we're stuck at home! About 10 days ago our car was damaged in an accident. Not sure whose fault it was, but our insurance company decided it was not our fault and paid most of the repair bill. "I was sleeping, sad! Could have stopped it." Perhaps all of us were. Adding insult to injury, Star's license expired on her birthday, October 13. But we found out that it was extended a year. Not bad, eh, and our prison period will be over soon! "That will definitely be nice. Mike and Star are getting boring!" Ah, King!
I got very familiar with Instacart, which is quite easy to use once you get used to it. Sometime in 2016, there was an Instacart presentation done by the Turners and John Glass at an SVCB meeting. If you want to hear it, drop me a line for the URL.
Our November meeting is SVCB's 33rd anniversary. It will be virtual, and will feature a silent auction (check out the Fund-raising Report), and the election of 2021 SVCB officers and one director. The slate of candidates is:
President: Rob Turner
Vice President: Mike Keithley
Recording Secretary: Gale Roe
Corresponding Secretary: Carol Silveria
Treasurer: Victor Clifford
Director: Naomi Grub
Let's thank Susan Glass and Alice Turner for their work on the Nominations Committee.
Our October membership meeting featured a presentation of the Energy Upgrade California Initiative. Mr. James Collins heads this program, and CCB gets funds for administering it to the blind community. It wants to make sure you are getting the most out of your power bill, and Mr. Collins has lots of information to help you do that. you can hear the program at:
http://svcb.cc/psaudio/20/ps1020.mp3
Let's wish happy November birthdays to Naomi Grubb, David Hoffman, Perla Kohs, Rob Turner, Vivian Younger, and Steve Lehnhoff. And if you need another reason to come to the November meeting, you can sing a Happy Birthday to them there.
Be on the lookout for the fall membership list. And it's renewal time! Dues are $20, or $10 for CCB life members. You can pay your dues by check, or by using the brand new PayPal page from our SVCB website:
If you have PayPal, it's the way to go! You can pay your dues, make donations, and give a nest egg to SVCB. "I can even donate bones, ha ha." Put some gold in there!
If you're paying by check, send it to:
SVCB, P.O. Box 4116, San Jose, CA 95125
We learned that Sharon Vaughn is in the hospital. No one knows what's the matter or where she's staying, but send healing thoughts her way, and come to the weekly SVCB Social Hour at 4 PM every Wednesday. See the Event Calendar for call-in info.
SVCB approved and made a $50 donation to the Lions Clubs of Lawrence Foundation, in honor of our deceased chapter member Tamara Kearney. See the email below for further information.
From: McKenzie, Beth <bethmckenzie@ku.edu>
Date: Fri, Oct 23, 2020 at 9:41 AM
Subject: Re: Donation to Tamara Kearney Technology Fund
To: Victor Clifford <svcb@gmail.com>
Good morning,
Thank you so much for reaching out. Tammy was such a wonderful person, and it's still hard to believe she's gone. One of the many amazing things she did was to create and manage a fund to help match blind and low vision folks with assistive technology that will work best for them based on their individual situations and comfort levels. It also provided education and training for people to become more proficient with technology and thus more independent, more marketable as an employee, etc.
A donation via check would be payable to the Lions Clubs of Lawrence Foundation.
The Fundraising Committee had a meeting in the early part of October, and we came up with a social distance fund-raising idea that we would like to try. We are having a silent auction, and the highest bidders will be announced at our meeting in November.
The first item is a Toshiba 1 terrabyte portable USB 3.0 drive, which powers from your device's USB port. A Legacy 3.0 to 2.0 cable is included. The starting bid is $10. This item was donated by Mike Keithley.
The second item is two single, 100% polyurethane foam mattresses. They are 26 inches wide by 72 inches long when unfolded. Both of them have 100% cotton covers. One cover has an autumn floral pattern on a rust-colored background. The other cover has a pattern of scattered flowers on a blue, gray, and black patterned background. The tags say that they do not meet California Bureau of Home Furnishings flammability requirements. Care should be exercised near open flame or with burning cigarettes. They would be great for camping or if you need an emergency mattress for guests or grandchildren. You can bid on them together or separately. The starting bid is $20 each. These items were donated by a friend of Carol Silveria.
The third item is two new Berkshire holiday throw-type blankets. The dimensions for both are 55 inches by 70 inches. One blanket is solid light blue, and the other blanket has a snowman pattern on a light blue background. Both blankets would be perfect as gifts. You can bid on them together or separately. The starting bid is $10 each. These items were donated by a friend of Carol Silveria.
If you would like to bid on any of the above items, you can call me or send me an email. The phone number is 1-408-978-2348, and the email address is csilverbug@sbcglobal.net. Arrangements will be made for payment from and delivery of the items to the highest bidders. For those who join the SVCB social hour each week, there will be updates on how the bidding is going.
As a committee, we decided to have more frequent meetings. Our next Fund-Raising Committee meeting will be on Tuesday evening, November 10, 2020.
We will continue to keep all of you informed of changes as they occur. As always, please stay safe and well!
Please note that this column is for information, and not medical advice. Please consult your physician in regards to information concerning personal medical conditions. If anyone has any areas of nutrition or types of recipes they want information on, feel free to email me, and I will be happy to assist you.
Now is the time for us to have the best immune systems possible. The coronavirus continues to be uncontrolled, and flu season is coming. Diet plays an important part in a strong immune system. For me, concentration on adding vegetables and fruits to my diet started a long time ago. There wasn't much information or many research studies to help individuals know how to put together a healthy diet. It has been in the last seven years that I have continued to refine my diet, and find the best ways to use diet for health. Here are some of the benefits I have experienced: elimination of high blood pressure and blood pressure medication; elimination of high cholesterol and cholesterol medication; after testing in the prediabetic range, testing out of the prediabetic range; weight loss; consistent better testing in my right eye from 20/800 to 20/70 range; straight hair with a slight curl to curls plus; the best blood lab results in the last 20 years of records; excellent dental check-ups; and no cold or flu in the last 7 years.
Some people change their diets after a medical scare, or to improve their health before health problems begin. Many health problems take years before the results of poor nutrition show up as disease. Changing a diet in small amounts can be as easy as adding more helpings of vegetables daily, and seeing the difference it is making in one's life. What percentage of your diet comes from the produce aisle where you will find healthy foods?
Bread is a staple of fast foods. There are many breads on the market. A good choice is Ezekiel 4:9 Whole Grain Bread. Here are the ingredients: organic sprouted wheat, filtered water, organic sprouted barley, organic sprouted millet, organic malted barley, organic sprouted lentils, organic sprouted soybeans, organic sprouted spelt, fresh yeast, organic wheat gluten, and sea salt. One slice of bread is 80 calories, and has only 75 mg. sodium.
Ezekiel 4:9® Low-Sodium Sprouted Whole Grain Bread has all of the same ingredients, except no added sodium. The company, Food for Life
also has Ezekiel 4:9® Sesame Sprouted Whole Grain Bread, Ezekiel 4:9® Cinnamon Raisin Sprouted Whole Grain Bread, Ezekiel 4:9® Flax Sprouted Whole Grain Bread, as well as some other options: e.g. hamburger buns, wraps, and English muffins. Most grocery stores carry Ezekiel 4:9® products, and they can be found in the freezer section or refrigerated bread section. The only store where I have seen them in the bread aisle is at Trader Joe's. Not all grocery stores carry the full line of products.
I watched a recent video by Chef AJ. At one time, she taught vegan cooking at the Braille Institute. Information about her on Google: "Chef AJ is a culinary instructor in Los Angeles who has followed a plant-based diet for more than thirty years. She is the author of Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight.
In making the muffins, she said that many viewers don't have high-speed blenders or food processors. For this recipe, she used only a potato masher. In the recipe, she uses a date paste product called Wanna Date Pumpkin Pie Spread. Date Paste is made with Medjool dates and water. Chef AJ wanted to show that if you don't want to make your own date paste, there is a product on the market you can use. The Pumpkin Spice Date Spread's ingredients are dates, water, pumpkin pie spice (ginger, nutmeg, cloves, cinnamon), and lactic acid. Below the video, she says that if you use the code CHEFAJ, you get 15% off the first order. The other flavors that the company has are: Cinnamon Date Spread, Vanilla Date Spread, Chocolate Date Spread, and Original Date Spread.
Written under the video, Chef AJ noted the equipment she used in the video, with links about each item on Amazon: Silicone Muffin Pan:
Using a potato masher, mash the banana, pumpkin puree, Wanna Date, and pumpkin pie spice until all ingredients are well incorporated. Stir in oats, millet, and raisins, and distribute evenly among 12 muffin cups.
Bake for 40-45 minutes. Let cool completely before removing.
Ingredients:
For the Frosting:
1 cup roasted Japanese sweet potato flesh
1/4 cup Wanna Date Pumpkin Spice Date Spread
Mix ingredients together until smooth. Frost cooled muffins. Sprinkle with unsweetened coconut, if desired. Keep in the refrigerator.
1 (16 ounce) bag frozen corn (fire roasted if you can get it)
3 (15.5 ounce) cans salt-free black beans, including liquid
1 tablespoon oregano
1 tablespoon ground cumin
1/2 tablespoon SMOKED paprika
1/2 teaspoon ground chipotle powder
Preparation:
Using the sauté function on the InstantPot, sauté onion until browned, about 10 minutes, adding small amounts of water to prevent sticking. Then add garlic, and sauté another minute or two. Turn the sauté function off, and add the remaining ingredients except for the corn, and cook on high pressure for 6 minutes. Release the pressure, stir in the corn, and sprinkle with Enlightened Faux Parm.
Chef's Note: If you have the 8-quart InstantPot, you can put the corn in right at the start. If you cook your beans from scratch, you can use 1.5 cups COOKED beans in place of each can of beans, and add an additional 1/2 cup liquid per can. If you want this chili less thick, you can add 1/2 to 1 cup water or salt-free vegetable broth. For a meaty texture, you can pulse the mushrooms in a food processor fitted with the "S" blade instead of slicing them. If you are in a hurry, skip the sauté step and just throw everything in the InstantPot.
1 teaspoon Dr. Fuhrman's MatoZest or other no-salt seasoning blend, adjusted to taste
1 teaspoon paprika
1/4-1/2 teaspoon cayenne pepper, or to taste
2/3 cup water
1 tablespoon Dijon mustard
1 head cauliflower, cut into florets
Instructions:
Preheat oven to 350 degrees F.
Combine flour, nutritional yeast, and seasonings in a bowl. Using a whisk, add water gradually. Stir in mustard. Mixture should resemble a thick batter.
Toss cauliflower florets with the coating. Place on a parchment-lined baking sheet, and bake for 20-25 minutes, until coating is dry and cauliflower is tender.
Per Serving: CALORIES 235, PROTEIN 13g, CARBOHYDRATES 15g, SUGARS 4g, TOTAL FAT 15.4g, SATURATED FAT 1.3g, SODIUM 99mg, FIBER 7.7g, BETA-CAROTENE 177ug, VITAMIN C 71mg, CALCIUM 109mg, IRON 2.1mg, FOLATE 101ug, MAGNESIUM 111mg, POTASSIUM 640mg, ZINC 2.9mg, SELENIUM 3.1ug.
Dr. Fuhrman labels this as Kid-Friendly, Diabetes Reversal, Quick and Easy.
Serves 6
Ingredients:
1-1/2 cups cooked or 1 (15 ounce) can no-salt-added or low-sodium chickpeas, drained
olive oil
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon oregano
pinch cayenne pepper, or to taste
Instructions:
Preheat oven to 350 degrees F.
Brush chick peas very lightly with olive oil, and then toss with spices. Spread on a baking sheet, and bake for 40-45 minutes or until crispy, stirring occasionally.
Per Serving: CALORIES 67, PROTEIN 4g, CARBOHYDRATES 11g, TOTAL FAT 1.1g, SATURATED FAT 0.1g, SODIUM 3mg, FIBER 3.1g, BETA-CAROTENE 7ug, VITAMIN C 1mg, CALCIUM 20mg, IRON 1.2mg, FOLATE 71ug, MAGNESIUM 20mg, ZINC 0.6mg, SELENIUM 1.5ug. Roasted Spicy Garbanzo Beans
Dr. Fuhrman labels this Aggressive Weight Loss, Kid-Friendly.
Serves 4
Ingredients:
1 medium onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1 cup chopped fresh tomato
1 teaspoon ground cumin
2 teaspoons chili powder
1/4 teaspoon crushed red pepper flakes
1 large carrot, chopped
5 cups low-sodium or no-salt-added vegetable broth
1/2 cup quinoa, rinsed
3 cups cooked black beans or 2 (15 ounce) cans low-sodium or no-salt-added black beans, drained
4 cups spinach or thinly sliced kale
1/4 cup chopped cilantro
1 tablespoon fresh lime juice
1 avocado, chopped
Instructions:
In a soup pot, heat 2-3 tablespoons water, add onion and green pepper, and sauté until tender, about 5 minutes, adding more water if needed to prevent sticking. Add garlic, and saute another 30 seconds, or until fragrant.
Add the tomatoes, cumin, chili powder, and red pepper flakes, and cook for 2-3 minutes, until tomatoes soften. Add carrots and vegetable broth, bring to a boil, stir in the quinoa, reduce heat, cover, and cook for 10 minutes. Add black beans, and continue cooking until heated through and quinoa is tender, about 10 minutes. Add spinach or kale, and stir until wilted.
Remove from heat, and stir in cilantro and lime juice. Serve garnished with chopped avocado.
Per Serving: CALORIES 372, PROTEIN 19g, CARBOHYDRATES 65g, SUGARS 4g, TOTAL FAT 5.6g, SATURATED FAT 0.8g, SODIUM 244mg, FIBER 17.9g, BETA-CAROTENE 8221ug, VITAMIN C 118mg, CALCIUM 203mg, IRON 6.4mg, FOLATE 286ug, MAGNESIUM 178mg, POTASSIUM 1279mg, ZINC 2.8mg, SELENIUM 4.9ug.
Tabard's next show is called Trying, and is a livestream production directed by Tabard favorite Doug Baird. It will play for three weekends, November 6 through 22. Each performance is live that night, so you can experience the unique energy and nuance the actors bring to the stage. According to the Washington D.C. Scene, the play is "Literate, compelling, uplifting."
Nearing the end of his life in 1967, Judge Francis Biddle is a cantankerous, set-in-his-ways patrician with little patience for change, or women. An eminent former Attorney General and Chief Judge of the American Military Tribunal at Nuremberg, Biddle is trying to complete his memoirs, but his female aides keep quitting.
Enter Sarah Schorr, a feisty young Canadian writer who fearlessly matches him wit for wit. As Sarah battles for enough respect from Biddle to allow her to do her job, what results is a touching portrait of generational and political reconciliation. Based on the real-life experience working for Judge Biddle during the final year of his life, Trying is told with a grace and humor that will take audiences on a journey to examine what constitutes the measure of a person's worth.
Trying is included for All-Access and Mainstage Subscribers. You can go to the Tabard website
to see the performance calendar, then email Marilyn Watts with the date you would like to view it. Or, as always, you can call the Tabard box office at (408) 679-2330 if you prefer to order by phone.
This show is presented as a high-quality multi-camera livestream presentation. Due to the pandemic, Tabard Theatre is closed to patrons and operating as a broadcast studio only.
This recipe is a nice, healthy muffin to enjoy in the Fall. I got the recipe from Fast and Healthy Ways to Cook with Vegetables, a booklet available from Storey Communications, Inc., Dept. 9300, Schoolhouse Road, Pownal, Vermont 05261; phone: 800-827-8673 or 802-823-5811.
Ingredients:
1 cup whole wheat flour
1 cup all-purpose flour
1 tbsp baking powder
1/4 tsp salt
1/4 cup brown sugar
1/2 tsp cinnamon
1/8 tsp allspice or ground cloves
1 cup carrots, coarsely grated
1 tsp grated orange rind
1 egg
1 cup milk
1/4 cup molasses
1/4 cup oil or melted butter
1/2 cup raisins
1/4 cup chopped nuts
Instructions:
Preheat oven to 375 degrees.
Measure the dry ingredients into a large mixing bowl. Stir in the carrots and orange rind.
In a small bowl, beat the egg with the milk, molasses, and melted butter. Add to the dry mixture, and stir just enough to moisten. Fold in the raisins and nuts.
Fill greased muffin tins 3/4 full, and bake for 20 minutes or until done. Makes 12 large muffins.
3-Ingredient Brownies
Submitted by Michelle McGrew
This recipe from Food Network Kitchen popped up on my iPhone news feed not long before we moved from California. I didn't get a chance to try it then, but not too long ago I was looking for a simple dessert to make in the midst of unpacking our kitchen. These chewy brownies are delicious!
Ingredients:
Nonstick cooking spray, for spraying the pan
2-1/2 cups chocolate-hazelnut spread, such as Nutella (I discovered that the 26.5-ounce jar of Nutella is 2-1/2 cups exactly!)
1 heaping cup all-purpose flour (I probably used about 1-1/8 cup flour.)
3 large eggs
Directions:
Preheat the oven to 350 degrees. Spray a 9 by 13-inch pan with nonstick cooking spray. (Since I was using a dark-colored pan, I reduced the temperature to 325 degrees.)
In a medium bowl, stir together the chocolate-hazelnut spread, flour, and eggs. Pour into the prepared pan, and spread the mixture to the edges.
Bake until the surface looks set and slightly crisp, about 25 minutes. Let cool slightly, then cut into squares and enjoy!
Yield: 9 large brownies (I cut mine smaller, so I got 16 brownies.)
Zucchini Casserole
Submitted by Lynne Laird
Ingredients:
1-1/2 pounds zucchini
1 medium onion, diced
1/2 pound cheddar cheese, shredded
1 can cream of mushroom soup
1/2 cup milk
1-1/2 pound ground beef
salt and pepper to taste
Instructions:
Trim, slice, and cut up zucchini. Cook in small amount of boiling water until just crisply tender, and drain.
In dry skillet, cook ground beef until lightly browned, and pour off excess fat. Add chopped onion. Season to taste with salt and pepper. Cover and cook over low heat until onion is tender.
In lightly buttered 2-quart casserole, arrange layers of zucchini, meat, and cheese. Repeat layers, ending with cheese.
Combine soup and milk, and pour over all. Bake at 350 degrees for 35 minutes, or until bubbly.
FREED Center for Independent Living: Are You Ready If the Power Goes Off?
Dear Community Member,
FREED is joining with the California Foundation for Independent Living Centers (CFILC) and PG&E to support people with disabilities and older adults during the activation of a Public Safety Power Shutoff (PSPS) event or other emergency. The goal is to enable them to remain safe while independent in their residences and communities. We are coordinating various programs for those who depend on power for durable medical equipment or for their livelihood.
FREED is available to assist in 4 major ways:
Medical Baseline Enrollment: FREED can assist clients enroll in the PG&E Medical Baseline Program. This is not an income-based program. If you or someone in your community requires the use of a medical or life support device due to a disability or health condition, we can help you apply for PG&E's Medical Baseline Program. If approved, clients receive a lower rate on their monthly energy bill, as well as extra notifications in advance of a Public Safety Power Shutoff.
Disaster Kits and Training: FREED can also help individuals put together a personalized disaster plan. Emergencies, including power shutoffs, can interrupt your normal routine and support systems. Planning ahead will increase your safety.
Portable Battery Program: FREED can provide access to backup portable batteries to qualifying customers who use electrical medical devices or assistive technology. Individuals who use life-sustaining electrical support will be our highest priority, and supplies are limited.
Other Emergency Resources: If you rely on power to operate life-sustaining medical devices, FREED may be able to assist in covering the costs associated with accessible transportation, lodging, and food during a PSPS event.
Preparedness takes time, so it is important to reach out to FREED in advance.
Please note: FREED does not operate in an emergency response posture, and people experiencing a life-threatening emergency should dial 911.
For information about how to prepare for a PSPS, please contact Brian Snyder, brian@FREED.ORG, or (530) 477-3333, ext. 206. Also visit
Working together, we can ensure that all community members remain independent and safe during a PSPS, Shelter in Place, or other emergency.
Thank you,
The FREED Team
The California Alliance on Aging and Vision Loss (CAAVL) will begin weekly Friday phone calls on Friday, October 30 at 10 AM.
From Lorraine Brown
I have told the CAAVL Membership Committee about the SVCB social calls on Wednesdays, and they really like the idea of getting others in the state to call in. I guess SVCB is the only chapter that is doing it. They were particularly concerned about those living by themselves, and wanted to touch bases with anyone who would like to call in.
If anyone wants the call-in information/invitation, please tell people to contact either Margie Donavan or Robert Acosta:
The Bay View Chapter invites the San Francisco Chapter and the Silicon Valley Chapter to join us for a dynamic presentation at our meeting on November 14.
Cindy Hollis, Membership Services Coordinator, ACB, will be speaking to our chapter at 1:40 pm, immediately after our role call, to share information regarding recruiting new members, keeping our current members, and encouraging the entire chapter membership to be more involved in committees and other activities. She will also be commenting on the ACB Community calls.
Individuals can join the Bay View meeting in any of the following ways:
If you want to participate in these conferences, visit ltlv.cclvi.org.
Bay Area Association of Disabled Sailors
Departs every Sunday at noon from Pier 40 in San Francisco. Call 415-281-0212 for information and reservations, or visit www.baads.org.
Bay Area Outreach and Recreation Program (BORP)
BORP believes that everyone should have access to the unique challenges that outdoor recreation provides, and makes every effort to accommodate each person's needs, including providing transportation and volunteer support. For event listings, call Lori Gray at 510-843-4398, or visit www.borp.org.
Calendar
November 3: National, state, and local elections.
November 5, 7 to 9 PM: SVCB board meeting; call-in: 800-662-6992, with ID 1184109. If you're not on the Board but wish to attend this meeting, contact Rob Turner.
November 6 through 22: Tabard Theatre presents TRYING, see notes.
November 10, 5:30 to 7 PM: Breast Cancer Support Group; call-in: 605-715-4920; ID: 2776167. For questions, call Lori Scharff at 516-887-1336, or lorischarff@gmail.com.
November 14: Let's talk Low Vision conference, Hadley 2.0, see notes.
November 21, 10 AM: Virtual 33rd anniversary SVCB meeting. See notes and Fund-Raising Report.
November 27, noon: December newsletter deadline.
December 1, 5:30 to 7 PM: Breast Cancer Support Group meeting.
December 3, 7 to 9 PM: SVCB Board meeting.
December 15: Let's Talk Low Vision conference, Gifting the Low Vision Person in Your Life, see notes.
December 19: SVCB virtual holiday party.
December 28, noon: January, 2021 newsletter deadline.