Welcome to the GLSS TV page!

Here you will find links to GLSS TV programs available from Lynn Community Television's video on demand page.

You will also find tips for healthy living, recipes, and other fun stuff featured on GLSS TV episodes.

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Episode 6 | January 2021

In the January episode of GLSS TV, we begin the year with a conversation with a leading epidemiologist about coronavirus vaccines and the safest masks to use for the best protection. We take a look at previous and notable presidential inaugurations, and get some safe and beneficial tips on ways to travel on foot when conditions are snowy or icy.  In our "Kelly's Corner" segment Kelly offers easy and valuable ways to stay positive during the dark of winter, and CEO Kathy Burns wishes viewers a Happy New Year!

 

Episode 5 | December 2020

GLSS TV offers some great tips for navigating December -- the busiest holiday month of the year. Most cultures and religions have their major holidays this month and with COVID restrictions, they will all be a little different this year. We'll look at ways caregivers can find relief; and we'll take a walk on the not-so-wild side of Lynn where we'll learn about best practices for pedestrian traffic. And finally, Chef Joey will cook a Ribollita soup for us -- it features chunks of bread in the soup itself! Can you say comfort food?

 

Episode 4 | November 2020

This month's episode of GLSS TV honors the strength and service of veterans, looks at a community partnership addressing food security, offers some tips on how to avoid falls, and whips up an easy and delicious pumpkin pie.

 

Episode 3 | October 2020

This month, GLSS TV features segments about some of the counseling services available from GLSS including the Mobile Mental Health program and the Women's and Family Abuse Program. We'll also provide tips about driving safely during the pandemic, and we'll take you through an easy, crowd-pleasing pizza recipe.

 

Episode 2 | September 2020

In this episode we'll focus on nutrition and eating well. We'll see what's available at the Farmer's Market and then prepare a tasty and healthy zucchini and pasta dish that you can make yourself! We'll also practice some simple stretching exercises and learn about breathing techniques to help you relax.

 

Episode 1 | August 2020

A look at how the Lynn Senior Center and the broader community have responded to life during the pandemic. The show includes updates and numerous helpful tips around effectively managing one's health during this time.

 

Schedule

Lynn Community Television (LCTV)

COMCAST: Channel 3  |  VERIZON: Channel 38

For air dates and times on LCTV for January
check the LCTV website at
http://www.lynntv.org/watch-online/public/channel-schedule/

 

 

This Month's Recipe

Ribollita
From GLSS TV Episode 5

Click here for a printable version

INGREDIENTS

• 1 onion, finely chopped
• 3 carrots, cut into 1/2” pieces
• 2 celery stalks, cut into 1/2” pieces
• 4 to 8 garlic cloves, smashed
• 2 bunches kale or spinach, stems removed and leaves cut or torn into 2” pieces
• 1 can whole peeled tomatoes
• 1 loaf crusty bread
• olive oil
• salt
• 1 can of cannellini or white kidney beans

RECIPE PREPARATION

Preheat your oven to 450 degrees while you prep your veggies.

Put chopped onions, carrots, celery, and garlic into a bowl.
Set aside your kale pieces in a different bowl.
Strain your can of tomatoes over another bowl and keep the liquid. Put the strained tomatoes into another bowl and squeeze and crush them with your hands.
Tear half of a loaf of crusty bread into 1 and a half inch pieces.

Add some olive oil to the bottom of a pan, and add in your onions, carrots, garlic, and celery. (You need to use a pan that you can put in the oven.)
Saute the mixture for around ten minutes or until the veggies start to brown; add about 2 teaspoons of salt.
Add in your crushed tomatoes. Stir occasionally for about 10 minutes and let everything carmelize.
Add the can of beans, the liquid from the canned tomatoes, and 4 cups of water.
When it starts to simmer add the kale, continuing to cook until the kale begins to wilt.
Add about a third of your bread chunks into your soup. This will help thicken it up! Stir and cook for about 5 more minutes.

Remove your soup from the heat and add the rest of your bread on to the top of your pan. Drizzle a little olive oil over the bread. Transfer the pan to the oven and bake for about 12 minutes. You want the soup to be bubbling and the bread to be a golden brown.

And now its time to feast on your delicious ribollita!

From Joey Sawyer Shaw

 

Recipies from previous shows

Pumpkin Pie- Episode 4

Pizza- Episode 3

Summer Squash and Basil Pasta with Chick Peas- Episode 2

 

 

Sandra Suarez

Sandra Suarez is a long-time staff member in the Community Programs Department at Greater Lynn Senior Services. Most recently, she served as Director of the Lynn Senior Center, a downtown gathering hub for people age 60 and older. In that role, she organized and oversaw the center's robust programming, including a broad range of activities, the daily lunch program, recreational trips, exercise classes, special events, and much more. Sandra's other roles at GLSS have emphasized outreach to the community, including coordination of an inter-generational program and a highly successful initiative to engage the local Latino population in Senior Center programming. She is fluent in Spanish.

Anna Sawyer

Anna Sawyer is a food enthusiast and has been a practicing vegetarian for almost ten years. Her favorite meal is Tacos and her favorite vegetable is Portabella Mushrooms.

Ben Graff

Benjamin Graff, MS, RD, LDN, is a Registered Dietitian and the Nutrition Program Manager at GLSS.  In that role, he oversees the delivery of hundreds of meals every weekday to congregate meal sites and through Meals on Wheels in the Agency's five-town service area of Lynn, Lynnfield, Nahant, Saugus, and Swampscott. Ben holds a Master of Science Degree in Human Nutrition from Drexel University and completed his Dietetic Internship at Simmons University. In addition to its meal delivery mission, GLSS’ Nutrition Program offers a monthly healthy food delivery program (the Brown Bag Project) in partnership with the Greater Boston Food Bank for low-income people and provides a range of other nutrition supports and counseling.

Vince Greco

Vince has a decade of experience as a physical fitness coach. After graduating with a Bachelor's in Communications from UMass Amherst, Vince was certified with a personal trainer's certification from ISSA (Integrated Sports Science Association) in 2009. He then expanded into teaching group fitness classes in 2015 with a focus on a power yoga regimen that he relied on to overcome many years of accumulated, weight room-related joint injuries. During that time, he has assisted many former athletes and older clients with reducing pain and extending their longevity in the gym. He has since branched out into teaching strength and conditioning in many gyms and fitness studios throughout Massachusetts and New Hampshire. Vince believes that with sound technique, proper breathing and the right attitude you can achieve anything.