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
Summer Squash and Basil Pasta with Chick Peas
From GLSS TV Episodes 2 and 11
Click here for a printable version
Makes 6 servings
1/4 cup olive oil
3-4 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, chopped
1 teaspoon Black Pepper, plus more for serving
12 ounces paccheri, ziti, or other large tube pasta
2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
1 tablespoon fresh lemon juice
1/2 cup basil leaves, divided
1 14-oz can of Chickpeas
Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12–15 minutes. Toss in 1 tsp. Black pepper. Strain and add chick peas.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
Transfer pasta to skillet with squash using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
Divide pasta among bowls and top with more Parmesan and black pepper and remaining basil.
Recipe submitted by
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