Episode 18 | January 2022
In January, GLSS TV tackles the chill by making sure we stay active and healthy even in winter! We'll visit Nahant Beach and increase flexibility and strength while we're there. We'll offer a few more details about the Phoenix Food Hub in Lynn and learn ways to gently usher in the New Year, without huge expectations. As part of our Spotlight series, we'll look at some Opioid-use treatments that are having positive effects in the Commonwealth. And from the kitchen — Chef Joey treats us to a perfect and cozy winter soup.
Episode 17 | December 2021
In this month's episode of GLSS TV:
CEO Kathy Burns announces news of Phoenix Food Hub in Lynn receiving the green light with support from Mass General Brigham, Tufts Health Plan Foundation, and local sources.
Kelly Daugherty gives a gentle nod to the holidays in Kelly's Corner by offering some tips to make it through the month with ease.
We’ll learn about treatment recommendations for people living with Parkinsons Disease.
Rose MacDonald offers Travel Training exercises for strengthening your upper body.
And on The Way it Was, we look -- and listen back to some spirited singing truck drivers from the 1940's. You'll have to see it to believe it!
Episode 16 | November 2021
This November we observe and celebrate two important holidays and events. Our North Shore region boasts large numbers of family caregivers so this month we recognize their efforts and challenges as part of National Family Caregivers Month. We also remember the sacrifices made by the many thousands of American men and women who served in the Vietnam War. We'll flip the calendar pages back one hundred years to compare and contrast the Spanish Flu of 1918 to the COVID-19 pandemic. Travel Trainer Rose MacDonald takes us on a tour of Belle Isle Marsh in Winthrop to learn some wise safety tips when leaving the city asphalt behind. And, learn to make the easiest and most timely baked item of the season: Pumpkin Pie!
Episode 15 | October 2021
From this month's episode of GLSS TV: More than seventy jaw-dropping works of art cover the walls and sides of buildings in areas all around the city of Lynn - we'll get the low down on how they came to be, from the ground up; October is Emotional Wellness Month so we'll explore some of the effective and very simple ways you can incorporate Mindfulness in your daily routines to reduce stress in workplace or home environments; We look at how families are dealing with uncertainty around emerging information related to the Delta variant; And, we give our feet and ankles a break! Not a literal one but a chance to stretch and show off flexibility, as part of our ongoing Travel Training program.
Episode 14 | September 2021
This month's GLSS TV episode features the Phoenix Food Hub. Phoenix is a one-stop food and nutrition center that's coming together with many partners in the former Senior Center space. September is Falls Prevention Month so we're going to stay on our toes in the safest ways possible with Travel Trainer Rose MacDonald. One of the most popular forms of stress reduction centers around visualization and guided imagery techniques. Kelly Daugherty explores the benefits and offers viewers the chance to try it. And, how to cook without heat! Chef Joey makes the simple and simply delicious Caprese Salad. Get your basil ready!
Episode 13 | August 2021
The August episode of GLSS TV celebrates one year on the airwaves! In this first anniversary episode, we take a look back at some of the stories that have resonated over the past twelve months.
Episode 12 | July 2021
It's July and summer is here! In this month's episode of GLSS TV, Rose offers some simple tips for adding more movement to your daily routine; James McKowen talks about a concerning increase of cannibis usage among adolescents; Kelly looks at how COVID continues to impact the way we gather in groups; and Chef Joey shows us how to prepare a fancy salmon and spinach dish in less than half an hour.
Episode 11 | June 2021
June is here and the official start to summer is just around the corner. In this month's episode of GLSS TV: some tips from Rose about choosing the best footwear to enjoy walks in the mild weather; a look at the services provided by North Region LTSS Partnership and OneCare with Nicole, Juan, and Maria; a trip back in time looking at movie theater newsreels; and a light summer squash, chick pea, and pasta recipe from chef Anna.
Episode 10 | May 2021
May is Mental Health Awareness Month, and in this episode, GLSS TV visits with Meredith and Lynn from the Mobile Mental Health program; also featured are segments about Borderline Personality Disorder and parenting during the pandemic; Rose shows us how to use the MBTA Trip Planner and Chef Joey makes a delicious and easy chicken piccata!
Episode 9 | April 2021
The April GLSS TV episode features some information about Parkinson's Disease for Parkinson's Awareness Month. Other features include: a trivia question; some mind and body relaxtion tips from Kelly and Rose; a look back at the 1939 World's Fair; and a spring roll recipe with chef Joey!
Episode 8 | March 2021
March is here and spring is just around the corner! In this episode of GLSS TV: A spotlight on the contributions of social workers through the words and thoughts of some of our colleagues as we observe Social Worker Month; How society has treated viruses in the past, compared to today; Increased travel on public transportation means the need for increased safety awareness with ways to stay safe and strong; It's beloved and easy - how to make your own pizza!
Episode 7 | February 2021
As we move into February, GLSS TV is pleased to be broadcasting on the Saugus Cable TV as well as LCTV! In this episode: we celebrate Black History Month with a visit to the Lynn Community Minority-Multicultural Center with Darrell Murkison; Kelly Daugherty talks about Pandemic Fatigue; Chef Joey shows us how to make tasty roasted brussels sprouts; and we get some tips about winter hydration and exercise from Rosemary.
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
Episode 4 | November 2020
Episode 3 | October 2020
Episode 2 | September 2020
Episode 1 | August 2020
Lynn Community Television (LCTV)
COMCAST: Channel 3 | VERIZON: Channel 38
For air dates and times check the LCTV website at
Swampscott Government Access Television
COMCAST: Channel 22 | VERIZON: Channel 41
For air dates and times check the Swampscott Cable TV website at
Public: Channel 8
For air dates and times check the Saugus TV website at
From GLSS TV Episode 5 and 18
Click here for a printable version
- 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
- 1 can of cannellini or white kidney beans
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!.
Recipe submitted by
Chopped Caprese Salad - Episode 14
Baked Salmon and Sautéed Spinach- Episode 12
Chicken Piccata- Episode 10
Spring Rolls- Episode 9
Brussels Sprouts- Episode 7
Ribollita- Episode 5
Pumpkin Pie- Episode 4
Pizza- Episode 3
Summer Squash and Basil Pasta with Chick Peas- Episode 2