Archive for November, 2008

Auction Bargains and Entertainment!

November 24th, 2008 by Eric Brotman

The Louis Braille School’s 3rd Annual Benefit Auction is coming up on March 21, 2009, from 1 to 3 in the afternoon. It will take place at the South County Senior Center, located along the Edmonds’ waterfront on Railroad Avenue, directly across from the Amtrak station and just south of the ferry dock.

From the main dining room where the auction will be held you can look out the wall-sized windows and see Puget Sound. At high tide the water is just yards away, with the Kitsap Peninsula in the background.

One of Seattle’s finest barbershop quartets, the SeaSharps, will perform at the auction. If it’s been a while since you’ve heard sweet vocal harmonies created without instrumental accompaniment, you’ll enjoy the SeaSharps. There’s a compelling spirit about barbershop quartets that appeals to young and old.

Food and refreshments at the 2008 auction were tasty and completely devoured by the crowd. 2009’s spread should be even more appetizing.

We’ll keep you informed of auction items and event details as March 21st comes closer.

If you have a business, know someone who does, or if you make home crafts, and you or your friend would like to donate to the 2009 auction, contact Eric Brotman at (425) 778-2384

Classroom Notes – November 2008

November 6th, 2008 by Louis Braille School Staff

Putting Math Facts into Action

by Dianne Ferrell

I am continually trying to think of ways in which we can make our lessons more relevant.

Since I work in a private school, I have the luxury of being more flexible in accommodating student needs.

For example, this afternoon during living skills class, we accompanied our students to the nearby grocery store to practice some math skills involving money.

It was fun selecting a special treat costing less than $1. Then the clerk had to be paid and change was checked.

The next day we talked about different coins which the clerk might have used in making the change.

What could have been more relevant, and tasty to boot?

Read an overview of our math curriculum.

Wheelchair Speed Bump, Begone

We’ve never encouraged students or visitors in wheelchairs to attempt NASCAR speeds as they enter the building, but even slowpokes felt their bones rattle as they came over the old bumpy threshold. Oftentimes the wheelchair had to be halted and tilted upwards for the wheels to clear the aluminum plating that rose abruptly from the sidewalk outside and ended just as precipitously above the inside carpet.

Thanks to handyman extraordinaire John Sarginson, the way has been smoothed. On a Friday afternoon last month, he volunteered his skills and donated the materials to fix both the front and back door thresholds.

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John seems to know every trick in the book. He had to leave some exposed adhesive in the middle of the back threshold and that prompted him to ask, “You want this door shut for the weekend, don’t you?”

“Well, yes, John, we want it shut.”

“Okay, then here’s what I’ll do.” He pulled a few paper towels from the bathroom dispenser, laid them gently atop the adhesive, and then carefully closed the door.

“Now the door won’t be stuck to the threshold when you open it on Monday. And if the paper towels stick, they’ll wear off over time.”

We were eagerly awaiting the first wheelchair rider to test John’s handiwork. Jordan, who enjoys learning Spanish, was numero uno. He likes the smooth transit. Joining him in the spirit of satisfaction are Michelle, his mother, and Eric Brotman, Development Director of the Louis Braille School.

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A Trip to a City Farm

On Thursday afternoon, October 23, cars filled with students, their parents and guests, left the parking lot of the Louis Braille School and headed north on Hwy 99 for the Fairbank “Hands-On” Animal Farm and pumpkin patch.

The destination was in sharp contrast to the journey.

Highway 99 is lined with all sorts of modern commercial enterprises, including car dealerships, restaurants, a casino, and gas stations, to name a few. The farm is not quite two miles off the highway, and as we turned into the driveway it looked like we were entering a photograph on an old farm calendar. Five acres of gardens and various animal pens stretched into the distance.

We immediately smelled the animals and their droppings, odors that city folk rarely encounter anymore these days. No one complained or made a face. There must be something in our brains that recognizes those smells as traditionally close connections to the earth, and after almost no time at all they blended into a general, pleasant fascination with the livestock and plant life.

Farmers Janet Fairbank and Jerry Jennings greeted us on our arrival. Janet’s family created the educational tours for school groups twenty-six years ago. “Back then, we knew people who were teachers,” she recalled, “and they kept saying, ‘Kids would love this.’”

Farmer Jerry started the tour by telling us about the pioneers who came west and how frugal they were with everything they grew. “They didn’t waste anything,” she said while holding up gourds that had been hollowed out to serve as soup ladles and water canteens.

“And I’ll bet you’ve never seen a basket made of corn cobs and husks.” None of us had. Nor had we seen a basket with a handle made from a dried length of vine.

Farmer Jerry showing us a basket made of corn cobs

Farmer Jerry pointed out several exotic animals, including White Silkie Chickens, Guinea Hens from Madagascar that sound an alert when strangers or intruders approach, peacocks, and Landrace pigs. Three of the pigs were sleeping when the children were given apple pieces to toss in their pen. A chunk of apple skittered in front of one of those large pink snouts and a second later the trio rose with astonishing speed. The kids were delighted.

The Pygmy Goats we saw lived down to their name. Farmer Jerry wasn’t sure why the breed was bred to be so small, but thought it might have something to do with a low center of gravity enabling them to keep their balance and climb extremely steep hillsides in the part of Africa they’re found. They don’t stand much higher than a child’s knees.

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Geese in one of the pens made quite a racket as we passed by. “That’s the chorus line,” said Farmer Jerry.

Later she flapped her arms and asked everyone to do the same as we walked by a duck. “If you flap like you mean it, the duck here in the pen just ahead of us will move his tail back and forth,” she said. And he did.

Before leaving we went to the pumpkin patch and the children picked out their Halloween pumpkins.

Thank you, Farmer Jerry and Farmer Janet. We’ll be back next year!

Giving with Their Hands

Staying ahead of weeds, fallen leaves, roof moss, and parking lot trash is a lot of work at the Louis Braille School. If you’ve ever tried to empty a bathtub by using a teacup, you know how we feel sometimes.

Fortunately, we had many helping hands at the school last Saturday, October 25th.

The Putaansuu and Ullerich families, along with Adam Thompson, worked at a variety of jobs, all of which were executed so quickly, efficiently, and with such smooth coordination, that the list of their accomplishments seems surprisingly long when you consider everything was done in just a few hours.

They raked, swept, dug, bagged, turned the soil, edged out weeds, cleared the roof and rain gutters, began the process of killing roof moss (which they’ll complete at a later date), and laid down compost and bark mulch.

Just shaking hands with a member of that work crew could cause a lazy person to lose consciousness.

Noel and Corine Putaansuu were joined by their sons Aidan, 12, and Thayer, 9. Corine is Cub Master of Cub Scout Pack 300, chartered by Westgate Elementary PSO, to which Thayer belongs.

Jeff Ullerich is Scout Master of Boy Scout Troop 301, chartered by Edmonds Noon Rotary. Jeff was accompanied by his wife, GayLynn, and their son, Josh. Josh and his friend, Adam Thompson, both of whom are 15, belong to Troop 301, along with Aidan Putaansuu.

“We teach the boys things in addition to what they learn in school,” said Noel Putaansuu. “I like to drive by the building and see that we’ve done something good.”

All the adults share the belief that teaching children the value of community and charitable service is important. Some of the parents learned the belief at a young age.

“We did projects like this when I was a kid,” said Jeff Ullerich.

GayLynn Ullerich said her parents taught her the value of working beside her kids, a commitment founded in faith. “The Lord says we’re supposed to help people and this is one way we’re doing it,” she explained. “And it’s good to give help with our hands,” she added while digging with a trowel. “We’re not meant to give only with money.”

“[The Louis Braille School] is part of our neighborhood,” said Corine Putaansuu. “It’s important for us to help other groups, and important for the boys to be aware of that connection.”

To hear the scouts speak, that awareness is well developed. “Doing something good for the community is something good to do,” said Adam Thompson. His friend, Josh Ullerich, noted other benefits as well. “It gets me outside, gives me a chance to exercise and be with my friends, and to help people.”

As the work crew finished up their labors, Noel Putaansuu looked at the row of trees still heavy with yellowed leaves. “All the leaves will come down soon, and once we get some rain on the roof the treated moss will start to die,” he said. “I plan to have the work crew return in a few weeks to take care of those jobs.”

We’ll be waiting for them gratefully.

Scout riding in back of truck hauling away debris

A Tradition Birthed by Beans

November 6th, 2008 by Eric Brotman
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Eric Brotman, Frijoles Refritos Chef

Some traditions follow in the wake of grandiose events. Some stem from an ordinary occurrence.

There aren’t many things much more prosaic than beans. A simple bowl of them brought us together last Thursday, the day before Halloween. And we were inspired. Everyone agreed we should meet for lunch around the big classroom table once a month from now on.

It all started with kindling a student’s interest in the Spanish language. He hadn’t been taught Spanish before he came to the Louis Braille School. But he loves learning it now.

I’d been reviewing basic words and phrases with him for a couple of weeks. His favorite is the colloquial expression for ’see you later,’ especially the version made famous by Arnold Schwarzenegger and tagged with a word of English: Hasta la vista, baby!

One day I looked out the window at the Mexican restaurant across the street and thought of using the Spanish word for beans. “Amigo,” I asked, “have you ever had frijoles?”

“No,” he said.

“No? You’ve never had frijoles refritos? Refried beans?”

“Never.”

“I’ll have to make you some and bring them in for lunch, okay?”

It was more than okay. With each passing day he asked me when the frijoles were coming. I offered and now I had to deliver.

Beckie Wearing a Spider Hat
Beckie Wearing a Spider Hat

On October 30th I brought in the goods. One of the children wouldn’t be in on Halloween, so we all celebrated a day early. With a pirate on my right, a construction worker on my left, and others wearing spider hats and carrying bat hand puppets made from brown paper lunch bags, I placed the bowl of hot, refried beans on the table.

Eating Frijoles Refritos
Eating Frijoles Refritos

Portions were spooned onto plates. The purists ate the frijoles as is. Other enthusiasts liberally sprinkled the creamy mass with grated cheese (queso). A few diners didn’t waste time and said “yum,” others inhaled before digging in and said “ah!” Soon the room was made quiet by satisfied palates. I thought about the old saying, “Silence is the chef’s greatest compliment.”

After a while, Miss Jennifer said, “Isn’t it nice that we’re all sitting down together? We’re always off in different parts of the school doing different things. We should do this [sharing of lunch] more often.”

And that’s when someone proposed, and the rest of us agreed, that we all would have lunch together once a month.

A school tradition birthed by beans.

Recipe for Frijoles Refritos

1 cup of pinto beans (dry)
1 medium tomato
Scant ¼ C of canola oil
Non-iodized salt (sea salt , Celtic salt, etc.) to taste
Optional: 1 small onion and/or herbs (bay leaf, oregano, etc.)

Remove cracked and wrinkled beans, along with any small stones, from the dry measure. Rinse well in cold water. (If you like bay leaves, add a leaf or two to the cooking vessel.) Cook the beans, either in a pressure cooker or regular pot, until the beans are soft and are barely starting to split. Remove them from the heat and let them rest, still in their water, uncovered.

Chop the tomato—along with an onion, if you wish—and place it in a small skillet that has been heated with a tablespoon or two of canola oil. Sauté for a short time over medium-high heat, then turn off heat and cover the skillet, but leave it on the stovetop.

Drain the beans and save a few cups of the liquid separately.

Add the remaining canola oil to a large skillet over medium heat, then add the cooked beans. Add a half-cup of the reserved water. Using a potato masher, vigorously mash the beans. (You can use a large fork if you don’t have a masher, but it requires much more work.) Don’t be delicate. Render the beans to look as though they all have been roughly puréed. As you mash, the beans will absorb the water. Continue to add water as necessary to maintain a texture that is neither crispy nor runny, but thickly creamy. The mass should be slightly simmering as you work.

When the beans have been properly mashed and are of the right texture, remove the skillet from the heat

Add the sautéed tomato to the beans, along with any herb(s) you wish (oregano is good).

Add salt to taste. Quickly stir everything together. Serve immediately.

Note: Refrigerated frijoles will keep for a couple of days, but congeal when cooled. You may need to add a little water to the skillet or microwavable container in which they are reheated.

A Two-Fer Halloween

November 6th, 2008 by Eric Brotman

Years ago, I had an adult friend who dressed up as an early American patriot for Halloween. He wore a three-cornered hat and calf length stockings of the sort popular during the time of the Revolutionary War.

My friend became instantly enamored of his costume, so much so that he continued to wear it after Halloween. He even wore it to his workplace. His employer, a large insurance firm staffed with managers who were straightlaced in thought and garb, demanded he confine his “fantasy” to evenings and weekends. When he refused, he was let go.

I thought of my friend this past Halloween when Ethan, a Louis Braille School student, dressed as a pirate on October 30th, the day we celebrated Halloween early because one of the students would be absent on the 31st.

Ethan so much enjoyed the chance to try something different that he came in with another head piece the next day. His “hair” was brilliant and silver in color. Everyone agreed it suited his lively and often sparkling personality. He wore his new locks throughout the school day and was very pleased, especially while practicing his writing or using the computer.

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We didn’t mind at all that Ethan pursued his fantasy two days in a row. He did his work and was happy, and that made us happy. If the day after Halloween hadn’t been a Saturday, who knows, maybe Ethan would have celebrated Halloween three days in a row.

That would have been okay, too.

Using Pasta and Beans to Make Art

November 4th, 2008 by Louis Braille School Staff

Workers sitting around table ready to make tactile skeletons

Delta Gamma alumnae and their children joined the UW collegians at the DG Beta house last month for the annual Halloween Party. Several activity stations were set up where DGs of all ages could get creative and “Do Good” for the Louis Braille School and Children’s Hospital.

workers making tactile skeletons

The skeletons were a big hit as each person chose pasta and added their individual personalities to the project.

pictures of five tactile skeletons, each one is unique

This is the finished work of tactile art given to the Louis Braille School.

Our thanks to Kara Dyko for caption text and photos.