Springtime Travels
Where in the World are Lucy, Kathy, and Fran?
This spring, Elm Street Placements’ educational and therapeutic consultants Lucy Pritzker, Kathy Nauta, and Fran Schlenoff traveled across the country to learn more about options for youth development. THRIVING IN SMALL BOARDING SCHOOLS Lucy, Kathy, and Fran traveled to The Gow School in South Wales, New York, for the Small Boarding Schools Association’s annual conference. Hosted by a different educational institution each spring, this conference encourages collaboration between small boarding schools. Each year, we look forward to the conversations this conference boasts. This year, a few of the many topics included aid for students with anxiety and support for students who have completed therapeutic programs. The students and faculty of The Gow School provided us with insight into their specialized learning environment. Founded by Peter Gow Jr. in 1926, the school helps students with varying language-based learning disabilities thrive through smaller learning environments and intensive teaching methods. UNDERSTANDING AUTISM Kathy and Fran’s April travels began with the Autism Symposium in Sundance, Utah. Keynote speaker, Michelle Garcia Winner, MA, CCC-SLP, was instrumental in providing
more background on teaching and treating those with autism. “She explained that social learning is not a linear process that can be taught in a fixed way,” Fran says. “It involves learning about our thinking as much as it is learning about our behavior. We need to help our neuro-atypical clients develop their social competencies, so they can live happier, more meaningful lives.” This spring, our three consultants traveled across New England to visit supportive boarding schools and learn more about their academic, social, and emotional support programs. Then, the trio
jetted off to Utah to visit clients and tour a number of residential treatment programs, therapeutic boarding schools, and wilderness programs.
For more information on Lucy, Fran, and Kathy’s engagements, or to learn how the expertise we glean from these events can help the families you serve, visit ElmStreetPlacements.com.
CHIPOTLE BLACK BEAN BURGERS
SUDOKU
INGREDIENTS • 2 cans black beans, drained and rinsed • 1/2 medium onion, roughly chopped • 3 cloves garlic • 2 tablespoons chipotle peppers in adobo sauce • 2 teaspoons cumin • 1 pinch salt
• tablespoon cornstarch • 1 handful fresh cilantro • 1 teaspoon Sriracha • 1/2 cup gluten-free rolled oats • 1–2 tablespoons olive oil
DIRECTIONS
1. Place half the black beans, onion, and garlic in your food processor. Blend for 20–30 seconds until combined. Add chipotle, cumin, salt, cornstarch, cilantro, and Sriracha. Blend for another 10–20 seconds. 2. Transfer to a large mixing bowl. Stir in oats and remaining black beans. 3. Heat olive oil in a large skillet over medium heat. Form mixture into patties and carefully transfer to skillet. Cook for about 5–7 minutes until bottom is browned and set. Very carefully flip and cook for an additional 4–6 minutes until opposite side is browned and set as well. 4. Serve immediately, or store refrigerated in an airtight container for up to 1 week.
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