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<blockquote type=cite class=cite cite=""><br>
Greetings, fellow federationists,<br>
At the semiannual convention, one of the recurring requests in our
development seminar was a desire for more regular updates to the
membership about goings-on. It is my goal to send out updates on a weekly
basis.<br>
I welcome any suggestions or feedback you haveboth about these updates
and the organization in general.<br>
<br>
<b>Board Meeting<br>
</b>
We were pleased to have our June board meeting at the home of Jan Bailey,
our Rochester president and a long-time member of our organization. Jan
informed me yesterday that this is the 33<sup>rd</sup> year she has
hosted the board.<br>
For those who haven’t had the pleasure of sampling Jan’s cooking, you are
truly missing out. (Take it from me. You will want to bid on her
offerings at the bake auction at our annual convention.) Yesterday Jan
laid on quite a spread, and for those of you who could not make the
meeting in Rochester, she was gracious enough to share her recipes with
me to distribute. See the end of this email for some salads you should
add to your own repertoire. <br>
Thank you, Jan, for being such a warm and welcoming host.<br>
Here are some highlights from the board meeting:
<ul>
<li>The board has approved holding our convention in St. Cloud for the
next two years. This will enable us to keep room rates low for convention
attendees, and it means we will be able to hold our 100<sup>th</sup>
anniversary convention in the Metro Area in 2020.
<li>We are exploring the idea of a leadership seminar to build a strong
group of federation leaders. I will send out more information about this
event as planning gets under way.
<li>We will once again be hosting an exhibit table with BLIND Inc. at our
national convention in Orlando. Instead of each chapter selling its own
items and keeping track of its own funds, we are going to sell NFBMN
coasters this year, and all chapters will receive a share of the
proceeds.
<li>Each year, we support BLIND Inc. in assisting students to attend our
national convention. I am honored that the board has once again voted to
provide that grant to BLIND Inc. Our national Convention is one of the
strongest ways we can share our federation philosophy with others, and I
am pleased the students will have the opportunity to share in that
experience.
<li>The board has also approved funding for members who are not students
at BLIND Inc. to attend the convention.
</ul> <br>
<b>Legislative updates<br>
</b>
The Foreign Relations Committee of the United States Senate voted
unanimously late in May in favor of advancing the Marrakesh Treaty to the
full Senate for its advice and consent. This treaty, if adopted, would
assist blind people all over the world in obtaining access to books in a
specialized format.<br>
Our space available bill, which enables veterans with a service-connected
permanent disability rated as total to travel on military flights with
available seating, was included in the senate’s version of the National
defense Authorization Act. This act has passed out of committee and now
needs to be voted on by the full senate. The house version of this bill
was passed on May 24, and it also included our space available
language.<br>
<br>
<b>State Convention<br>
</b>
We are in final negotiations with the hotel in St. Cloud for the next two
years. I believe we have nearly everything locked down, but I do not want
to send out full details until the contract is signed. I plan to have
dates and details to you before our national convention.<br>
As part of convention festivities, we are exploring the idea of having a
dinner social on Friday evening. It is often difficult to get dinner
right after the afternoon meetings and before the division meetings
begin, usually because the on-site restaurant is full of people. To solve
this problem, we would like to offer a low-cost dinner, provided by the
hotel, to be served over the dinner hour. The food and atmosphere would
be casual, and federationists would have the chance to mix and
mingle.<br>
I would like to hear from people who would be interested in attending
such an event.<br>
<br>
<b>Walk for Opportunity<br>
</b>
Our annual walk for opportunity will be held on September 22 in
Rochester. More details will emerge as the event gets closer, but I
encourage everyone to begin fundraising for the event now. This is one of
our largest fundraisers for the year, and we want to continue to make it
successful.<br>
<br>
If you have information you would like included in a future update, or if
I can help in any way, please don’t hesitate to email me at
<a href="mailto:president@nfbmn.org">president@nfbmn.org</a><br>
<br>
<b>Dates to keep in mind:</b>
<ul>
<li>July 3-8: NFB National Convention in Orlando
<li>August 25: BLIND Inc. Board of Directors meeting
<li>September 22: Annual Walk for Opportunity
</ul> <br>
Warmly,<br>
Ryan Strunk, President<br>
<br>
And now … the recipes<br>
<br>
Chicken and Brown Rice Salad<br>
1 c. brown rice, I used Jasmine<br>
2 c. chicken broth or water<br>
1/2 c. sliced water chestnuts<br>
1 sm. onion, chopped<br>
1 c. cooked & chopped chicken<br>
1 c. grapes, red or green, cut in half<br>
1 c. slivered almonds or cashew halves, I used cashew halves<br>
<br>
DRESSING<br>
<br>
2/3 c. mayonnaise<br>
Dash of lemon juice<br>
1/2 tsp. pepper<br>
<br>
boil rice in broth or water until tender and liquid is gone, 40 minutes.
Combine mayonnaise, lemon juice and pepper. Mix well and set aside.
<br>
<br>
Combine all of the remaining ingredients except the nuts. Stir in
dressing and chill. Add nuts shortly before serving.<br>
<br>
Watergate Salad <br>
1 package (4-serving size) Jell-O Pistachio Flavor Instant Pudding &
Pie Filling<br>
1 can (20 ounces) crushed pineapple in juice, undrained<br>
1 cup miniature marshmallows<br>
1/2 cup chopped walnuts nuts<br>
2 cups thawed Cool Whip Topping<br><br>
Stir the pudding mix, pineapple with juice, marshmallows and nuts in
large bowl until well blended. Gently stir in whipped topping.
Refrigerate 1 hour or until ready to serve. Garnish as desired.<br><br>
Makes 8 servings<br>
Jan’s note: I add maraschino cherries at Christmas time to this
salad.<br>
<br>
Tuna Macaroni Salad<br>
<br>
2 cups dry elbow macaroni, cooked and drained<br>
one 3 ounce can or packet tuna<br>
1 can of peas, drained<br>
1 stalk celery, chopped<br>
1 quarter medium onion, chopped<br>
salt and pepper to taste<br>
5 to 6 tablespoons Helman’s mayonnaise to hold salad together<br>
<br>
Mix all ingredients, and thoroughly cool before serving. <br>
<br>
Loaded Baked Potato Salad<br>
•
15MINPrep Time<br>
•
60MINTotal Time<br>
•
7Ingredients<br>
•
8Servings<br>
Ingredients <br>
3 lb red potatoes, cut into 1/2-inch pieces<br>
1 cup mayonnaise<br>
1/2 cup sour cream<br>
Salt and pepper to taste<br>
1/3 cup sliced green onions<br>
8 slices thick-cut bacon, cooked and crumbled<br>
1 cup shredded Cheddar cheese (4 oz)<br>
Directions<br>
1. Place 3 lb
red potatoes, cut into 1/2-inch pieces, in large pot; fill with water
until potatoes are just covered. Add a tablespoon of salt to water, if
desired. Heat to boiling; simmer 7 to 9 minutes or until potatoes are
fork-tender.<br>
2. Drain
potatoes; rinse with cold water until cool. Set aside.<br>
3. In large
bowl, beat 1 cup mayonnaise, 1/2 cup sour cream, salt and pepper to taste
with whisk until smooth.<br>
4. Add cooled
potatoes; stir to coat. Add 1/3 cup sliced green onions, 8 slices bacon,
cooked and crumbled, and 1 cup shredded Cheddar cheese (4 oz). Gently
stir to combine. Cover and refrigerate until ready to serve.<br>
<br>
Source: Pillsbury<br>
<br>
<br>
Ryan Strunk, President<br>
<a href="mailto:president@nfbmn.org">president@nfbmn.org</a><br>
<a href="http://www.nfb.org/" eudora="autourl">www.nfb.org</a><br>
<a href="http://www.nfbmn.org">www.nfbmn.org</a><br>
(612) 872-9363<br>
Live the life you Want.</blockquote><div id="DAB4FAD8-2DD7-40BB-A1B8-4E2AA1F9FDF2"><br />
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