WWURA NEWS
Welcoming retired WWU Faculty and Staff and others
May 2022
President’s Notes
Springtime in Bellingham, when the duo of plentiful rain and invigorating sunshine result in plants bursting out of their winter doldrums. I returned from a 3 day camping trip (…which included a WWURA Zoom Board meeting that I attended via iPad while sitting in the parking lot of the Coupeville library) and the ornamental Japanese Maples had completely leafed out. That made me think that on those upcoming sunny 60 degree days I should be inviting people over to our little “plaza” for a tea, coffee, wine, and a few treats.
Which made me think about organizing a set of Summer “Informal” Informal Dining gatherings. Getting together outside with a few other WWURA members on our decks, patios, balcony, or perhaps inviting others to sit on the deck of our boat docked at the harbor. I’m interested in your thoughts about organizing such a program as we enter the summer season. Please call, text, or send me an email if you have any thoughts.
Looking forward to seeing you all at our yearly Annual Meeting/Picnic, July 16th. It’s time to get face- to-face (safely of course) again.
Kevin
(360) 733-8145
For Your Calendar
May 26 - WWU Give DAY
July 16 - Annual Picnic at Fairhaven Park
TRAVELOGUES
As usual, WWURA travelogues will take a summer vacation. Our next event will be Wednesday, September 21. At this time, it is planned as a Zoom presentation.
This is a group event and YOU are invited to participate. If you have any interesting pictures from your travels that you would like to share, save them! Next month the Newsletter will explain all about the September travelogue and how you can be a part of it.
- Writers Group poem for May -
Walking by Water on a Winter Morning
Whose fog this is I’ll never know.
It's covered up the landscape though.
The kitty feet that brought it here
Might well have just considered snow.
The dog beside me wonders why
There are no birds up in the sky,
Nor walkers handing him small treats
To prove that he’s a special guy.
The fog may go with rising sun;
Dogs and cats let out to run.
But “out” will never feel the same.
We know fog now - it’s not just fun.
Appreciate when days are bright.
But don’t forget to love the night.
And inward look when there’s no sight.
And inward look when there’s no sight.
Pat Clarke
February 2022
With thanks to Robert Frost.
Interest Groups
BOOK GROUP
We will meet May 17th at 2:00 pm on Zoom - Lina will send a link.
May's book: How the Irish Saved Civilization by Thomas Cahill - discussion leader - Suzanne Krogh
June's book: Facing the Mountain by David James Brown - discussion leader - Ev Kepler
July's book: One Long River of Song by Brian Doyle - discussion leader - Gail Adele
Donna Moore
360-733-5769
INFORMAL DINING
OPERA GROUP
MET Opera in Cinema (at Regal): starting times generally are 9:55 PST
- Turandot (May 7)
- Lucia di Lammermoor (May 21)
- Hamlet (June 4), new opera by Brett Dean
MET Opera Radio (10 am KING FM and 1pm on CBC radio 2)
May 7 (Puccini’s Turandot)
May 14 (Wagner’s Die Meistersinger von Nürnberg)
May 21 (Donizetti’s Lucia di Lammermoor)
May 28 (Glass’s Akhnaten)
June 4 (Dean’s Hamlet -- new opera and Network Broadcast Premiere)
June 11 (Stravinsky’s The Rake’s Progress)..
June 4 (Dean’s Hamlet -- new opera and Network Broadcast Premiere)
June 11 (Stravinsky’s The Rake’s Progress)
Selection of Arias:
Opera gala: the greatest arias from Mozart, Verdi, Rossini and others - Bing video
Don Pasquale: Don Pasquale- full opera with subtitles - Bing video
Evelyn Ames
360-734-3184
YouTube Suggestion
How about some wonderful humor from Anna Russell!
Her analysis of Wagner’s Ring of the Nibelung or her “The (First) Farewell Special”.
WRITER'S GROUPS
The first writer’s group of six (five at present) has an opening for one writer.
We have decided to keep our group all female. We meet on second and fourth Thursdays from 2p.m till about 4 p.m. If you would like to be part of a supportive group where your writing can be heard and receive feedback, as you wish, at every meeting, we welcome hearing from you.
Contact Lynne Massland
Lynne.Masland12@gmail.com
(360) 676-9821
A second writing group has started and is accepting new members. Unlimited gender. Usually meets twice a month, but recently has had one meeting every three weeks.
Interested?
Contact Bill Smith
billsmith1545@yahoo.com
360-920-5390
MAY'S BOOK REVIEW
My Life and Hard Times, James Thurber
In urgent need of something amusing, I’ve turned again to James Thurber, one of our most inventive American humorists, and to his great classic, My Life and Hard Times. Having lost my copy somewhere among several moves, I found quite a few at Henderson’s and one at the Bellingham Public Library, among other possible sources. Henderson’s also has the 1945 anthology, The Thurber Carnival, which contains the full text of My Life…, and it’s also in the Library of America’s collection of Thurber’s work chosen by Garrison Keillor.
Thurber isn’t really witty, though some have said he is; I don’t find clever one-liners to quote. His field, instead, is the calmly ridiculous. Although it’s true that he had parents and an older and a younger brother, the family he describes in My Life seems to have little else in common with his own, evidence that he scarcely owes anything to reality. In a characteristic incident, the police called to his home because of a possible burglar hear a noise from the attic, where James’ grandfather sleeps: “I realized that it would be bad if they burst in on grandfather unannounced, or even announced. He was going through a phase in which he believed that General Meade’s men, under steady hammering by Stonewall Jackson, were beginning to retreat and even desert.” And a bit later, “Somehow, we all finally got downstairs again and locked the door against the old gentleman. He fired once or twice more in the darkness and then went back to bed. ‘That was grandfather,’ I explained to Joe, out of breath. ‘He thinks you’re deserters.’ ‘I’ll say he does,’ said Joe.”
In his Preface, Thurber explains that “writers of light pieces” aren’t really happy and carefree. “They lead, as a matter of fact, an existence of jumpiness and apprehension. They sit on the edge of the chair of Literature. The little wheels of their invention are set in motion by the damp hand of melancholy." However that may be, the eyes of the reader grow damp only from too much laughing.
Upcoming ALL Talk on Zoom
911—When to Call and What to Expect
An inside look at our What-Comm 911 Center with Michelle Thomas
Master Dispatcher and Tactical Dispatcher
Friday, May 20, 2022
Noon - 1 p.m.
Online - Zoom
Free for Everyone, must register by May 13th
For more information about this and other ALL talks
[Recorded previous ones are available, too]
COOKING FOR ONE (OR TWO)
If you haven’t yet discovered Bellingham’s outdoor fish market, it’s time to get acquainted! The Dockside Fish Market takes place every first and third Saturday from 10am to 2pm, at Squalicum Harbor. Enter from Roeder St. next to City Mac and follow signs to Gate 5.
This is a rather recent discovery for me. Each time I’ve been, there were 4 or 5 booths, and occasionally a food truck. Sign up at their web site for advance notice about which fishermen will be selling and what they have caught.
For those of us cooking for one or two, it was great to learn that almost all the fish can be bought in single or double servings. I’ve enjoyed experimenting with different kinds of salmon and last week bought some mouthwatering halibut. The recipe below is easy and is inspired by the skinless fillet I bought at the market. There’s no need to measure anything.
- Suzanne Krogh
Easy Baked Halibut for One
4-6 ounce piece of halibut
Italian seasoning
Salt
Lemon juice
Mayonnaise
Grated parmesan cheese
Other than the halibut, the amounts of each ingredient are totally up to you.
Instructions
- Generously spread olive oil across a glass pie plate. Place the fish on the plate and smear it around a bit. Then turn it over and smear the other side.
- Sprinkle the fish with Italian seasoning, then with salt; squeeze a little lemon juice on; spread some mayonnaise on; finally, top with parmesan cheese.
- Place in a preheated 350 degree oven and cook for 15-22 minutes, depending on the thickness of the fish. As with most fish, a bit underdone is better than overdone.
Tips
- I like this recipe with a side of potato. Slice a potato in pieces ¼ inch thick. Flip and smear slices in the same olive oil. Shake on Italian seasoning and salt. Cook alongside the fish. The slices will take the same amount of time and won’t taste fishy.
- Go to www.portofbellingham.com/1002/Dockside-Fish-Market to learn more.
- Shop at Dockside 10 times to earn a large, insulated carry-all bag.
May Health Notes
Food Is Our Friend – Not Our Enemy!
Media headlines frequently focus on “telling” us what not to eat, implying that various foods are hazardous to health: “30 foods to avoid for better health according to science,” “ten foods you should never eat,” “50 things you should never eat,” or “10 fruits not to eat”.
It would be more helpful if emphasis were placed on the value and importance of proteins, fats, carbohydrates, and other nutrients such as vitamins and minerals. For sure, individuals with various health issues such as diabetes, gluten intolerance/sensitivity, sugar intolerance, lacto-intolerance, and cardio- vascular disease, under the recommendations of their primary care providers, refrain from various foods. For the vast majority, eating a variety of foods across the spectrum of nutrition categories is recommended. Limitations relate to the amount one consumes. A recap of nutrients might be helpful.
Grains
Any food made from wheat, rye, rice, oats, cornmeal, barley, or other cereal grain is a grain product. This includes bread and pasta, breakfast cereal, grits, tortillas, and popcorn. Along with fruits, vegetables, and dairy, grains contain carbohydrates, the body’s main source of energy. Some grain products are refined, which gives them a finer texture and a longer shelf life but removes fiber and nutrients. Most refined grains are enriched, which means that some nutrients are added back after processing. Examples of refined grain products include white flour, degermed cornmeal, and white rice.
Fiber
Did you know that fiber is a type of carbohydrate that the body cannot digest? It is found in many foods that come from fruits and plants, including vegetables, beans, and peas. Older Americans do not eat enough fruit. Adding more fruit to the diet can have significant benefits for overall health. Fruits, like vegetables, contain carbohydrates and provide extra fiber.
Proteins
Proteins are often called the body’s building blocks. They are used to build and repair tissues and help the body fight infection. Extra protein is used for energy. Nutritionists recommend older adults eat a variety of nutrient-dense proteins such as lean (low-fat) meats and poultry. Keep in mind that seafood, eggs, beans, nuts, seeds, and soy products provide protein. Recent research studies have found that older adults’ diets are low in protein. Confused about whether to count beans and peas as vegetables or protein foods? Consider these as vegetables if you regularly eat meat, poultry, and fish. Count them as proteins if you are a vegetarian or vegan or if you seldom eat meat, poultry, or fish.
Dairy
Consuming dairy helps older adults maintain strong bones and provides several vital nutrients, including calcium, potassium, and vitamin D. There are many low-fat or fat-free choices in the dairy group which provide important vitamins and minerals, with less fat. Other plant-based milks (for example, almond, rice, coconut, oat, and hemp milks) may contain calcium, but are not always fortified with the vitamins and minerals present in dairy. Check for added sugars in dairy alternatives. Reading labels helps one choose unsweetened or low-sugar options. Fortified soy milk and yogurt, which have calcium, vitamin A, and vitamin D added, are included as part of the dairy group.
Oils & solid fats
Oils & solid fats are high in calories but are important sources of nutrients like vitamin E. Oils contain monounsaturated and polyunsaturated fats which provide energy and help the body absorb various vitamins.
Extra notes for your information
iHealth COVID-19 Antigen Rapid Test Update
The FDA granted a three-month shelf-life extension for the iHealth COVID-19 Antigen Rapid Test, which extended the shelf-life of all iHealth tests with expiration dates on or before 2022-09-29 (YYYY-MM-DD) [Like the ones brought in our mail.]
More information at https://ihealthlabs.com/pages/news
Creative Aging Programs and the Frye Art Museum
The Frye Art Museum is a living legacy of visionary patronage and civic responsibility, committed to artistic inquiry and a rich visitor experience. The Museum is now offering programs for adults to engage in creative lifelong learning. Programs explore the rich potential of aging and offer opportunities to impact the community’s health and wellbeing.
About Western Washington University Retirement Association
Email: mal.iaap@clearwire.net
Website: https://www.wwu.edu/wwura/
Phone: (360) 733-6052