Blind Cooking

This December 7 you surpassed previous years with your support for the Colorado Center for the Blind and our programs for blind people of all ages, making 2021 one of the best we’ve been lucky enough to experience on Colorado Gives Day. And we’ve been part of it from the very beginning.

So, we are more grateful than ever for the incredible support of our community in one of the more difficult years any of us may have experienced.

We’re proud of our senior programs and how they have changed the lives of seniors who have lost vision and the people who love them. We’re excited about how those programs continue to grow – from the residential Seniors in Charge (twice a year), to four support groups (one in Spanish), to ever-expanding opportunities to provide outreach services.

And so we’re proud of our new Senior Program video, made with filmmaker and long-time collaborator Djuna “DJ” Zupancic. The video doesn’t talk about all the program details as much as it endeavors to tell what those programs and services have meant to five seniors in particular.

Embodied in these seniors and in their stories are the values that drive our Senior Services – indeed everything we do at CCB – skills that build belief in ourselves, a community that supports us, hope where there was uncertainty and maybe just a skosh of defiance!

Thanks to DJ for her highly professional and creative work. She gets us!

They had both kitchens to themselves on Tuesday as Home Management staff took other students on shopping trips in advance of the NFB of Colorado convention next week. Daniel and Marcus spread out and did their work – both preparing for their mini-meals, which is the second of three major meal requirements in Home Management.

They’ve been cooking for fifteen and, as with all of the required meals they must find the recipes for three dishes, calculate the portions and the shopping list, and then do the shopping – all within the allotted budget.

Daniel’s meal was served on Wednesday and it was an all-vegan triumph of a black bean and tortilla casserole featuring homemade tortilla chips, a vegan sour cream-substitute, and a peach cobbler for dessert.

Marcus went another direction. His meal served Thursday was barbecue ribs with a homemade barbecue sauce, a salad with a homemade dressing and apple cheesecake.

“I’m doing Montana proud,” said the student from the Big Sky.

And that is a true statement!

Both of them did it proud for the guys.