October 2019

  Is this email not displaying correctly?
View this email in your browser
Our Mission: To empower adults with intellectual and developmental disabilities to realize their potential and pursue their dreams through innovative programs and community living.

September Activities

September proved to be a busy month with Family Day, art classes, and a week-long celebration of the Direct Support Professionals who work directly with the individuals supported at New England Village. Receptionist Nancy Morrison stepped out of her usual role at the Sollar Wellness Center to teach participants in an art class how to make an “Explosion” scrapbooking box. Some
individuals got crafty this month making two-sided wooden signs for the upcoming Halloween and winter seasons. NEV celebrated DSPs with an ice cream truck that delivered sweet confections to the staff as well as a breakfast for staff working overnight shifts. Each employee was given an umbrella, as a token of NEV’s appreciation for the work that they do. And once again, more than 400 people attended this year’s Family Day event. The day was filled with activities and lots of fun, including the musical stylings of entertainer, Laura James.  
Click here to see photographs from these events.

This Month's Blog

Think back to your first day
of school every year. The teacher
would call your name and you would
raise your hand and say, “here.”
You waited impatiently
Read More

Unique Program Teaches People With Disabilities To Be Care Providers

by Blythe Bernhard
Carmela Mack wants to help people with disabilities because she knows what it feels like to be excluded.
The 18-year-old with a hearing impairment is a student of the Direct Service Professional (DSP) Academy in Washington, D.C., where she plans to earn a certification to work in the field as an aide to people with disabilities.
“There are not enough people trying to advocate for people with disabilities,” Mack said. “I’m going to love this job because I’ve been through this and I know what it feels like to not be supported. I can connect with them because that was me.”
The academy is run by RCM of Washington, a company that provides support to people with disabilities. Its goal is twofold — provide career opportunities to people with disabilities while also addressing the shortage of home health aides and DSPs.
“Quite frankly from a business perspective, having an employee coming to you fully trained and qualified is good business practice,” said Susan Brooks, operations manager for RCM. She added that for the aide, “There’s a level of understanding and compassion and passion for what they’re doing as well as that strive to help someone achieve equity.”
The other 11 students in Mack’s training class have autism or other developmental or intellectual disabilities. The group is the second to enroll in the program, and the first adults. A group of nine high school seniors with disabilities graduated last spring from the course with at least one now working as an aide, Brooks said.
DSPs help people with intellectual and developmental disabilities live more independently by assisting with daily tasks like bathing, cooking, cleaning and transportation.
The DSP Academy is free to participants, with funding coming from Read More...

Recipe of the Month:
Kale, Apple, Almond and Chicken Salad

Here's a great dish from the website,, that allows you to enjoy autumn’s signature bounty—the apple—without adding to the waistline. A simple lemon vinaigrette doubles as a marinade. Make sure to pat the chicken dry before searing or the excess liquid will keep the meat from browning. This salad packs a serious crunch and is loaded with superfoods and antioxidants to keep you satisfied.


  • ¼ cup olive oil
  • 1 teaspoon grated lemon rind
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 12 ounces skinless, boneless chicken thighs
  • Cooking spray
  • 6 cups baby kale
  • 2 medium carrots, peeled and thinly sliced diagonally
  • 2 celery stalks, thinly sliced
  • 1 apple, halved and cut into ¼ inch thick slices
  • ¼ cup thinly sliced almonds


1. Combine oil, rind, juice, thyme, mustard, ¼ teaspoon salt, and ¼ teaspoon pepper in a bowl, stirring with a whisk. Place 2 tablespoons of the juice mixture into a large ziplock plastic bag; reserve remaining juice mixture. Add chicken to the bag, seal let stand at room temperature for 10 minutes.
2. Heat a large skillet over medium-high heat. Coast pan with cooking spray. Remove chicken from marinade; discard marinade. Pat chicken dry. Sprinkle chicken with remaining ¼ teaspoons salt; add chicken to the pan; cook 5 minutes on each side or until done. Place chicken on a cutting board and let stand 5 minutes. Cut across the grain into thin slices.
3. Combine kale, carrots, celery, and apple in a large bowl. Add remaining juice mixture; toss to coat. Divide Kale mixture evenly among four plates and top evenly with chicken. Sprinkle with almonds and remaining pepper.

View original recipe at:

Enrichment Calendar  Click  here  to download this month’s calendar.

Visit the new
Sollar Wellness Center website and see all of our course listings, Check out the website today!
Support New England Village when you shop with Amazon

Our next Memory Café is Thursday, October 31.

 Signup to  receive our Scoops Newsletter. Published biannually.
Like us on Facebook
Copyright © 2020 New England Village, All rights reserved.

Want to change how you receive these emails?
You can update your preferences or unsubscribe from this list.
Forward to a friend.