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</o:shapelayout></xml><![endif]--></head><body lang=EN-US link="#0563C1" vlink="#954F72"><div class=WordSection1><p class=MsoNormal>Greetings, fellow federationists,<o:p></o:p></p><p class=MsoNormal>It has been a quiet week in Minnesota, as so many of us are focused on the national convention in Orlando. For those who are going, I look forward to seeing you soon. For those who aren’t, there is still time to change your mind.<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal><b>National Convention</b><o:p></o:p></p><p class=MsoNormal>Convention is just 8 days from now, and it promises to be just as exciting and inspiring as ever. You can find information about the convention, as well as the full agenda, at the following link: <a href="https://nfb.org/convention/2018/agenda">https://nfb.org/convention/2018/agenda</a><o:p></o:p></p><p class=MsoNormal>This year, our Minnesota caucus will take place on Thursday, July 5, 5:30-6:30 PM, in Suwannee 19. I will have a full convention update for everyone shortly, but I wanted to make sure I got this important time in front of everyone as quickly as possible.<o:p></o:p></p><p class=MsoNormal>Finally, thank you to everyone who has responded to Debbie Hobson’s request for table workers, and thank you to Debbie Hobson herself for coordinating the exhibit table schedule. If you are still interested in helping with a shift, you can email Debbie at <a href="mailto:debrajensen@gmail.com">debrajensen@gmail.com</a><o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal><b>Welcoming New People</b><o:p></o:p></p><p class=MsoNormal>We talk a lot about how our federation is a family that looks out for one another. This is a wonderful thing, and it’s why we do what we do so well. We understand that we are stronger through our shared beliefs, and we hold each other up through difficult times.<o:p></o:p></p><p class=MsoNormal>As we bring new members into the organization, I would ask each of you to extend that same compassion and bond to them. If, at your next chapter meeting, you see someone you don’t recognize, please introduce yourself and get to know them better. Being the new kid on the block can be hard, and each of us should do our part to be sure that everyone feels like a true part of our movement.<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal><b>Bonus Recipes</b><o:p></o:p></p><p class=MsoNormal>After my June 10 update, Jan sent me two more recipes that our members prepared for us at the board meeting on June 9. You will find them at the bottom of this email. Thanks, Jan, for sending them to me, and thank you, Karen and Michaela, for sharing your cooking with us.<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal><b>Member Spotlight</b><o:p></o:p></p><p class=MsoNormal>If you are interested in sharing a bit about yourself with the rest of us, please feel free to write me. This week, we get to know John TeBockhorst, a member of our Metro Chapter.<o:p></o:p></p><p class=MsoNormal><span style='color:#1F497D'><o:p> </o:p></span></p><p class=MsoNormal><span style='color:#1F497D'>I was born in 1968 in Moline, Illinois. I grew up in Davenport, Iowa and I graduated from St. Ambrose University with a degree in Mass Communications. My plan was to be a newspaper reporter, but that never panned out. I have owned two small businesses, one was with my brother Tom, which was a small mail order catalog business, and I also ran my own vending business for 4 years. I am currently unemployed, but am currently looking for employment. In my spare time I enjoy reading, listening to music, attending plays and musicals, and singing in my church choir. I have been a member of the NFB since 1991. I have attended 27 national conventions. I am also a proud graduate of Blind Inc. Over the years I have served as chapter treasurer, secretary, public relations director, and for 3 years was a chapter president.</span><o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>John, we’re glad you’re here.<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>Dates to keep in mind:<o:p></o:p></p><ul style='margin-top:0in' type=disc><li class=MsoNormal style='mso-list:l1 level1 lfo1'>July 3-8: NFB National Convention in Orlando<o:p></o:p></li><li class=MsoNormal style='mso-list:l1 level1 lfo1'>August 25: BLIND Inc. Board of Directors Meeting<o:p></o:p></li><li class=MsoNormal style='mso-list:l1 level1 lfo1'>September 22: Annual Walk for Opportunity<o:p></o:p></li><li class=MsoNormal style='mso-list:l1 level1 lfo1'>November 16-18: Annual state Convention in St. Cloud<o:p></o:p></li></ul><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>Warmly,<o:p></o:p></p><p class=MsoNormal>Ryan<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>Deviled eggs by Michaela Moritz<o:p></o:p></p><p class=MsoNormal>6 eggs<o:p></o:p></p><p class=MsoNormal>¼ cup mayonnaise <o:p></o:p></p><ol style='margin-top:0in' start=1 type=1><li class=MsoNormal style='mso-list:l0 level1 lfo2'>tsp mustard and ¼ tsp. vinegar (white)<o:p></o:p></li></ol><p class=MsoNormal style='margin-left:.5in'>1/8 tsp salt<o:p></o:p></p><p class=MsoNormal style='margin-left:.25in'>Paprika for garnish<o:p></o:p></p><p class=MsoNormal>Directions:<o:p></o:p></p><p class=MsoNormal>Place eggs in a pan, single layer. Cover with cold water until there is ½ inch of water over top of eggs.<o:p></o:p></p><p class=MsoNormal>Bring to Boil. Reduce heat and boil for one minute longer.<o:p></o:p></p><p class=MsoNormal>Cover. Remove from heat and let stand for 14-16 minutes.<o:p></o:p></p><p class=MsoNormal>Place pan in sink and rinse eggs with cold water until cool.<o:p></o:p></p><p class=MsoNormal>Crack shells and peel. Slice eggs lengthwise.<o:p></o:p></p><p class=MsoNormal>Placed yolks in medium bowl. Mash the eggs yolks until fine. Check for lumps that won’t crumble and remove these.<o:p></o:p></p><p class=MsoNormal>Add all ingredients, except paprika.<o:p></o:p></p><p class=MsoNormal>Mix until desired consistency is reached. Egg mixture should be creamy, but not runny.<o:p></o:p></p><p class=MsoNormal>Place mixture in eggs, cover and chill until serving time.<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>Yield 4 servings<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>Note: If mixture of eggs is too dry, add ingredient in very small amounts until desired creaminess is reached.<o:p></o:p></p><p class=MsoNormal style='text-indent:.5in'>In this recipe, I used Jumbo eggs, so you will have to adjust the ingredients to reach desired texture.<o:p></o:p></p><p class=MsoNormal>Enjoy!!<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal style='margin-bottom:10.0pt;line-height:115%'>Chocolate Chip Cookies by Karen Cohen<o:p></o:p></p><p class=gmail-msonospacing style='margin:0in;margin-bottom:.0001pt'><span style='font-size:11.0pt;font-family:"Calibri",sans-serif'>½ cup butter (I use 1 margarine stick) softened<o:p></o:p></span></p><p class=gmail-msonospacing style='margin:0in;margin-bottom:.0001pt'><span style='font-size:11.0pt;font-family:"Calibri",sans-serif'>½ cup shortening (I use Butter Flavor Crisco)<o:p></o:p></span></p><p class=gmail-msonospacing style='margin:0in;margin-bottom:.0001pt'><span style='font-size:11.0pt;font-family:"Calibri",sans-serif'>1 cup packed brown sugar<o:p></o:p></span></p><p class=gmail-msonospacing style='margin:0in;margin-bottom:.0001pt'><span style='font-size:11.0pt;font-family:"Calibri",sans-serif'>½ cup granulated sugar<o:p></o:p></span></p><p class=gmail-msonospacing style='margin:0in;margin-bottom:.0001pt'><span style='font-size:11.0pt;font-family:"Calibri",sans-serif'>¾ teaspoon baking soda<o:p></o:p></span></p><p class=gmail-msonospacing style='margin:0in;margin-bottom:.0001pt'><span style='font-size:11.0pt;font-family:"Calibri",sans-serif'>½ teaspoon salt<o:p></o:p></span></p><p class=gmail-msonospacing style='margin:0in;margin-bottom:.0001pt'><span style='font-size:11.0pt;font-family:"Calibri",sans-serif'>2 eggs<o:p></o:p></span></p><p class=gmail-msonospacing style='margin:0in;margin-bottom:.0001pt'><span style='font-size:11.0pt;font-family:"Calibri",sans-serif'>1 teaspoon vanilla<o:p></o:p></span></p><p class=gmail-msonospacing style='margin:0in;margin-bottom:.0001pt'><span style='font-size:11.0pt;font-family:"Calibri",sans-serif'>2 cups all-purpose flour<o:p></o:p></span></p><p class=gmail-msonospacing style='margin:0in;margin-bottom:.0001pt'><span style='font-size:11.0pt;font-family:"Calibri",sans-serif'>½ cup whole wheat flour<o:p></o:p></span></p><p class=gmail-msonospacing style='margin:0in;margin-bottom:.0001pt'><span style='font-size:11.0pt;font-family:"Calibri",sans-serif'>1 12-ounce package (2 cups) semisweet chocolate pieces<o:p></o:p></span></p><p class=gmail-msonospacing style='margin:0in;margin-bottom:.0001pt'><span style='font-size:11.0pt;font-family:"Calibri",sans-serif'>1 ½ cups chopped walnuts (optional)<o:p></o:p></span></p><p class=gmail-msonospacing style='margin:0in;margin-bottom:.0001pt'><span style='font-size:11.0pt;font-family:"Calibri",sans-serif'> <o:p></o:p></span></p><p class=gmail-msonospacing style='mso-margin-top-alt:0in;margin-right:0in;margin-bottom:0in;margin-left:.5in;margin-bottom:.0001pt'><span style='font-size:11.0pt;font-family:"Calibri",sans-serif'>1.</span><span style='font-size:7.0pt'> </span><span style='font-size:11.0pt;font-family:"Calibri",sans-serif'> Preheat oven to 375 degrees. (I often set oven for 360 degrees and leave them in a little longer.) In a large mixing bowl beat the butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, baking soda, and salt. Beat until mixture is combined, scraping sides of bowl. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in chocolate pieces and, if desired, walnuts.<o:p></o:p></span></p><p class=MsoNormal>2.<span style='font-size:7.0pt'> </span>Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 9 minutes or until edges are light brown. Transfer to a wire rack; cool<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>Ryan Strunk, President<o:p></o:p></p><p class=MsoNormal><a href="mailto:president@nfbmn.org">president@nfbmn.org</a><o:p></o:p></p><p class=MsoNormal><a href="http://www.nfb.org">www.nfb.org</a><o:p></o:p></p><p class=MsoNormal><a href="http://www.nfbmn.org">www.nfbmn.org</a><o:p></o:p></p><p class=MsoNormal>(612) 872-9363<o:p></o:p></p><p class=MsoNormal>Live the life you Want.<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p></div></body></html>