Tag Archives: Lawsuit

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 […]

A deaf man in California tried to communicate with AccountNow via e-mail.  He had recently become deaf due to a stroke.  The company insisted on communicating with him via telephone, and he was unable to use the phone.  Richard Halaviais, who had difficulty with paying his medical bills due to not being able to get […]

According to a lawsuit against some state agencies, Deaf and hard-of-hearing state employees have had lack of access and have faced discrimination.  The lawsuit against state agencies was filed last Friday by Joshua Konecky in the San Francisco Superior Court.  Mr. Konecky is seeking other state employees who want to get involved with this class action lawsuit.

The New York Times The Bloomberg administration has asked a federal court to clear the way for a plan to eliminate 15,000 emergency-help boxes on New York streets, setting aside concerns that it might discriminate against deaf residents.

Former Viable employees claim they are owed back wages Gazette (Maryland) by Kevin James Shay | Staff Writer As a trial in the federal criminal fraud case involving John T.C. Yeh and Joseph Yeh, executives with Rockville deaf services company Viable,

Deaf patients sue Jacksonville hospital over lack of interpreters

Seven hearing-impaired patients say Baptist Health violated the Americans with Disabilities Act.

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

Baby Green Salad with Dates, Walnuts and Wasa

Ingredients

1 package (4 ounces) mixed baby salad greens
1 cup fresh dates, chopped
1 tablespoon oats
1 cup toasted walnuts, coarsely chopped
3 tablespoons canola oil
1 tablespoon red wine vinegar
Salt to taste
Freshly ground black pepper to taste
6 pieces Wasa Multi Grain Crispbread

Directions

Coat dates by rolling in oats to prevent sticking together. Set aside.
Place mixed greens in a salad bowl. Add walnuts, dates, canola oil, red wine vinegar, salt and pepper.
Toss greens and serve as salad with crumbled Wasa Crispbread pieces or spoon onto individual whole crispbreads.

Prep time: 15 minutes

Serves 2

Nutritional Value Per Serving

Calories 255
Total Fat 15 g
Saturated Fat g
Cholesterol 0 mg
Sodium 86 mg
Total Carbohydrate 25 g
Dietary Fiber 5 g
Protein 6 g
Calcium 3% of daily value

In the Beginning

Thanks to all who have stopped by and/or left comments as the Wasa blog gets underway.

A couple people mentioned that this blog has inspired them to try yoga. I know the feeling. My husband inspired me to try yoga years ago after I watched him ease into a backbend with grace. I’ve mentioned that before, but what I failed to mention was the fact that I didn’t like my first yoga class. Or my second. Or third;

I knew the benefits of yoga – flexibility, awareness, inner stillness – were practices I needed in my life, but during class I couldn’t hold the poses. It takes time to find balance and build strength. Also, the teacher wasn’t a good fit. Plus, I kept slipping on my mat because I was wearing socks. Not to mention my loose-fitting t-shirt flipped over my head when I’d bend over for Downward Facing Dog.

So my first suggestion is to wear comfortable “stretchy” clothes. Slip off your shoes (and socks) before entering the studio. Bare feet help you “stick” to the mat. If you don’t have a mat, you can rent one. Sometimes they’re free, sometimes $1.

Okay, now you’re in the studio before class has begun. Believe it or not this can be the most intimidating part.

A few years ago I remember encouraging a friend to try a yoga class. We were traveling in San Francisco and the class was at 6am. I couldn’t attend because of another obligation (um, I believe it was sleep), but my friend was a super early riser and decided to try yoga for the first time. Ten minutes later she clamored back into the room complaining that when she walked in the studio all the students were gathering foam blocks, long white straps, and bolsters, and she had no idea what these were, if she needed any, and, if so, which ones she should take.¼br />

Oh gosh, I felt awful for sleeping in. I had completely forgotten how many times I’ve felt that exact same way when I’ve tried something new. Like the first time I tried a spinning class. I was standing in the cool dark studio when a group of women walked in all holding biking shoes (biking shoes? Oops! I didn’t have those). Then they began turning knobs, lowering the seats, and adjusting the handlebars. I was outta there in 30 seconds (I went back the next day – it turns out you don’t need biking shoes and the instructor showed me how to adjust the parts – but still).

Even just a few weeks ago I tried a new yoga studio and noticed the students folding blankets in a manner I’d never seen before. I’ve been practicing yoga for years and I still felt a bit out of place. I wasn’t sure if I should fold the blanket “my” way or “their” way. That question was answered when the teacher began class and showed everyone what she wanted us to do.

So, a few more suggestions: don’t worry about the blocks, straps, and blankets. They are props to help people (like me) adjust in certain poses. If you need a prop during a pose, the yoga teacher will bring it to you, or you can ask her before class begins. Also, consider brining a friend to your first class if that would make you feel more comfortable (a friend who has practiced before can show you the ropes; if not, you two can navigate the waters together).

Now class has begun . . . and you don’t understand a word the teacher is saying. Chaturanga Dandasana? Urdhva Mukha Svanasana? Virabhadrasana II? The same thing happened to me in a dance class once where the teacher was using terms I’d never heard. The students around me began spinning and hopping and twirling about as I stood there, motionless and a little annoyed (it was a “beginners” class). Finally I gave up and tried to sneak out of the room. A woman came over and touched me on the shoulder, “You just don’t know the lingo yet. You’ll get the hang of it,” she promised.

And I promise – you’ll get the hang of yoga lingo. I do, however, recommend finding an “intro to yoga” course if you’re trying it for the first time. After trying yoga and not liking it, I finally went to this 2-day orientation at Yoga Works. Instead of jumping right into sun salutations, we sat in a circle and talked. The teacher showed us how to breathe, answered our questions, and walked us slowly through the fundamental poses. That’s when yoga began to change to my life.

Wasa with Smoked Salmon and Goat Cheese

Ingredients

2 tablespoons goat cheese
1 tablespoon capers
1 tablespoon chopped chives
2 slices smoked salmon
1 teaspoon olive oil
1 teaspoon lemon juice
Freshly ground black pepper to taste
2 tablespoons mixed baby salad greens
2 pieces WASA Light Rye Crispbread (may substitute any WASA variety)

Directions

Sread 1 tablespoon of goat cheese on each crispbread. Sprinkle each crispbread with 1/2 tablespoon of capers and ½ tablespoon chopped chives. Cover each with thinly sliced salmon.
Mix olive oil and lemon juice together. Sprinkle ½ of the oil mixture on each crispbread. Sprinkle with fresh ground pepper.
Top with baby salad greens and sprinkle with remaining olive oil and lemon mixture.

TIP: Substitute cream cheese or low fat cream cheese or feta cheese for goat cheese.

Prep time: 15 minutes

Serve 1

Nutritional Value Per Serving

Calories 98
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 10 mg
Sodium 371 mg
Total Carbohydrate 6 g
Dietary Fiber 2 g
Protein 6 g
Calcium 3% of daily value

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