One of the most striking things hearing people discover when they first learn about the Deaf world is the close sense of community and belonging that Deaf people have with other Deaf people.

If this is surprising to you, consider what is the meaning of a “community”? A group of people who share the same language? The same life experiences? The same interests, attitudes, behaviours and power status? The Deaf as a community are the natural result of a shared language and experience in a majority-hearing world. The capitalisation of Deaf acknowledges the personal identity Deaf people have to their “Deaf world”, just as someone might identify as English, Maori, Christian, Muslim, Chinese, Eskimo, etc. Deaf have their own community and culture complete with their own norms, traditions, folktales and pride. They are a minority community living a majority hearing world. Note that “hearing” is not considered a community as it is not a cultural identity. Likewise, someone may be considered medically deaf yet not necessarily identify as Deaf.

Victoria University has a strong presence of Deaf culture, supported by the opportunity for students to take Deaf Studies. Deaf Studies offers the opportunity for students to learn New Zealand Sign Language (NZSL), yet it also has a strong cultural focus, teaching the history of Deaf culture in New Zealand as well as norms for interacting in the Deaf world. Elliot Yates, a Deaf student who attended Victoria University in 2009 and 2010, says Deaf Studies is a “worthy subject”, and expresses the wish that more people would learn it, saying NZSL tends to be “neglected”. To support students learning Deaf Studies, Deaf students and those taking Deaf Studies meet up once a week for coffee at the Hunter Lounge to chat, practice signing, and celebrate Deaf culture at Victoria. Yates says he loved the atmosphere of Deaf Coffee: “It was a place where I could let rip.”

Mark Berry, a current Deaf student at the University, says that sometimes cultural ignorance can be life’s biggest barrier. “People patronise me, think I’m stupid. I don’t need that.” Deaf Studies has helped to foster a stronger cultural awareness at Victoria, which can then permeate into wider society through educating friends and family.

Outside of Victoria, the Wellington Deaf community is strong and alive at the local Wellington Deaf Club (or the Wellington Deaf Society), founded in 1938. Deaf people and learners of sign language meet at the club every Friday night. Part lounge, part bar, part dance club, the Deaf Club is a place for Deaf people to chat in their native language, share the week’s gossip, arrange events such as sporting competitions, and relax in an environment custom-made for them. Yates loved the “cool retro vibe” of the Club, the “engaging” people, and the cheap drinks! There are eleven regional Deaf Clubs nationwide, each with the same aim of fostering the Deaf Community. Deaf Clubs link to Deaf Aotearoa New Zealand (formerly the New Zealand Association of the Deaf), which is a national organisation with the goal to “raise awareness, access and advancement” of Deaf people. It also organises NZSL week (2-8 May 2011). NZSL Week aims to “promote awareness of NZSL and the Deaf community, including the barriers which stop its members from taking part in society”.

Deafness is considered grounds for discrimination under the Human Rights Act 1993, and in the past the Deaf community has faced severe oppression (see Hear This Now over the page). Yet most Deaf people do not consider themselves as disabled. For example, the Deaf community does not participate in the Paralympics, preferring to hold its own Deaflympics instead (the next Deaflympics will be held in Greece in 2013). The New Zealand Disability Strategy (2001) defines disability as “the process which happens when one group of people create barriers by designing a world only for their way of living”. In this way, people are only disabled to the extent that other people make them disabled. Victoria University’s Disability Services is founded on a philosophy of inclusion, and as such Deaf students at Victoria University are entitled to interpreters and note-takers in lectures. However, there is a shortage of interpreters across the country, so electronic note-takers are used when interpreters are not available. Berry says he prefers interpreters whenever possible because “it’s really hard to understand the jargon in a language that I’m not accustomed to “. Yates agrees, adding that he likes to see NZSL at a more advanced level as it helps improve his own signing.

The doors of the Accommodation Services are also open to help Deaf students wanting to live in a Hall of Residence. Accommodation Services Manager Nick Merrett says that “Weir House has a bedroom with a flashing alarm, and other Halls utilise other systems for evacuation”, adding the needs of each student are “determined on a case-by-case basis with the individual”. Merrett adds that Deaf residents “make a positive contribution to the life of the halls, and in one hall, a student has established an NZSL club for residents”.

The New Zealand Deaf community has faced severe oppression, akin to that of Maori culture, in the past. For almost a century, sign languages were prohibited and seen as inferior to learning to speak and lip-read English. Deaf children were punished for using signs, and made to sit with their arms crossed in school. Only relatively recently have sign languages begun to be acknowledged as legitimate languages.

Sign language is the natural result of a culture which requires visual communication. New Zealand Sign Language (NZSL) has its own history, originating from Australian Sign Language but over time evolving to reflect New Zealand’s unique culture. For example, NZSL includes unique signs for Maori terminology and concepts which no other sign language has. Neither are sign languages simply hand gestures to correspond with English words; they have a unique vocabulary and grammar.

Nearly every country in the world has its own sign language. One common question for hearing people new to Deaf culture is why there is not one universal sign language, to which I respond: why is there not one universal spoken language? Just as spoken languages have emerged and differentiated over time, so too have sign languages. Another common misconception is the idea that sign languages are somehow simpler languages than spoken ones. This is not the case: anything you can express in English, you can express in NZSL.

Greater cultural awareness in recent years has begun to acknowledge Deaf as a unique culture in its own right. The NZSL Act 2006 was a huge milestone for the Deaf as it finally acknowledged NZSL as a native language of New Zealand.

Many hearing people are often unsure how to behave when interacting with Deaf people. Not knowing the norms, one runs the risk of unconsciously offending someone. Should you raise your voice and talk slower? Should you get out a pen and pad? Should you give up and ignore them? (Do not give up and ignore them!).

It’s always best to begin by asking a Deaf person what mode of communication would work best for them. If you don’t know how to sign, it’s usually okay to write notes. Deaf students at university usually have high competence in English, but be aware that Deaf people you meet elsewhere may not have high literacy skills, so do not always write in standard English. In such instances, try to be understanding, patient, and explore other ways to communicate, such as with mimes and gestures.

If a Deaf person can hear and lipread well enough to have one-on-one conversations remember that face-to-face communication is important. Deaf people listen with their eyes, and sometimes backup speech comprehension with lip-reading (although pure lip reading is actually extremely difficult). If you react to environmental sounds and break eye contact (for example turning around if someone knocks on a door) it is analogous to cutting someone off mid-sentence. Focus on enunciation and projection rather than slowing down your speech and shouting.

Keep in mind too that you may be taken aback by the way a Deaf person speaks. It sometimes sounds different and can be harder to understand. But do not judge the person by their speech—if you assume a Deaf person is stupid because they talk differently this will be picked up, and many a business has lost Deaf customers forever because of such an attitude.

If you have a Deaf person in your class or tutorial, be mindful of including them—they’re here to learn just as you are. Talk one at a time. Get eye contact before talking. If you want to get a Deaf person’s attention, tap them on the shoulder or wave your hand in their eyeline. If a Deaf person is talking to someone else, don’t jump in and talk to the hearing person and make them distracted.

When a Deaf person is using an interpreter, always address the Deaf person directly. Do not ask the interpreter “Can you ask him/her…”; rather, ask the person themselves. This may feel weird because the Deaf person will be looking at the interpreter, yet you should still maintain eye contact with the Deaf person.

If you make the effort, most Deaf people take notice and really appreciate it. They also take notice if you don’t bother with the effort. If you do not understand something, pause and ask for clarification; don’t nod and smile like an idiot. Likewise if a Deaf person asks for clarification, don’t shrug it off saying “it’s not important”; this is basically saying “you’re not important enough for the effort”. Asking questions is fine: it shows you’re trying. It’s always wise for your work to have a supply of pens and paper on hand, and even an NZSL dictionary if possible. Talk to your boss about options to increase satisfaction of your Deaf customers.

Finally, please keep in mind that this is not an exhaustive list of Deaf cultural norms, but rather a beginner’s guideline to interacting with Deaf people. If you want to improve your relations with Deaf people, start with learning some basic sign language, and increase your awareness of Deaf culture. Learning simple signs like “nice to meet you”, “thank you”, and the alphabet tends to be appreciated. Or try learning “sorry, I don’t know sign language”. Signing what little you know, imperfect though it may be, shows you care.

I know it’s way too soon to be thinking about Christmas (I don’t care if some shops have started stocking Santas, it’s too early I tell you!), but seeing as Salient doesn’t have a Christmas special, I figured now was as good a time as ever to share my recipe for Christmas mincemeat (the fruity mince, not beef or anything).

Ingredients:
One medium-sized apple
200 grams (one cup) sultanas
200 grams (one cup) mixed fruit
Rind and juice of half a lemon
Rind of half an orange
Half-cup brown sugar
Half-teaspoon mixed spice
Half-teaspoon cinnamon
Half-teaspoon salt
Quarter-teaspoon ground cloves
Quarter-teaspoon grated nutmeg
3 tablespoons brandy, whisky or rum

Method:
Cut the unpeeled apple into about twelve slices, discarding the core.
Chop into pieces about the size of currants and sultanas.
Add to a food processor, along with the sultanas, mixed fruit and the thinly peeled orange and lemon rinds (use a potato peeler for these).
Process until the fruit is chopped fairly fine (but hasn’t turned to mush).
Add the lemon juice along with all the remaining ingredients and process briefly until everything is combined.
Spoon the mixture into sterilised jars. Pour a little extra brandy, whisky or rum over the surface, cover tightly, and store in a cool place.

Food Tip of the Week:
Christmas mincemeat can be made well ahead of time and left in the fridge in a sterilised jar for months (the alcohol prevents it going off ). It can then be used in classic Christmas recipes like mince pies and filo parcels.

This super-easy coleslaw is great for summer barbecues.

Ingredients
1/2 cabbage
3-4 spring onions
Noodles from two-minute packet (chicken flavour)
Variety of nuts and seeds (almonds, peanuts, sesame, sunflower, etc)

Dressing
Chicken noodle sachet
1/2 teaspoon salt
2 tablespoons sugar
3 teaspoons white vinegar
1/2 cup oil

Method
Roast the nuts and seeds in a saucepan. Leave them to cool a little before adding to the other ingredients.
Slice the cabbage into strips.
Mix all ingredients in a bowl.

If you’re making this ahead of time, don’t add the dressing until just before serving, otherwise the noodles tend to get soggy.

Food Tip of the Week: When making a salad dressing with vinaigrette, make it at least half an hour ahead of time and let the mixture sit to allow the flavours to ‘marry’. Pour salad dressing down the side of the bowl, not directly on the ingredients, to allow for a more evenly dressed salad.

A really easy, filling dinner. Goes great with mashed potatoes.

Ingredients:
1 pound topside mince
1/2 cup uncooked rice
1 onion
1 egg
One tin tomato soup

Method:
Mix mince, rice, onion, and egg together. Add salt and pepper if you like.
Form into balls.
Place in a casserole dish and cover with soup mixed with a half tin of water.
Cook for 1 hour at 180oC/350oF.

Food Tip of the Week: If the gravy is a too runny, add some flour to thicken it up.

An easy vegetarian dish. It also makes good leftover lunch. This recipe makes two ‘rolls’.

Ingredients
One medium broccoli head, chopped.
3 tablespoons butter.
2 beaten eggs.
1 cup chopped onion.
2 cups breadcrumbs.
2 cups grated cheese.
Juice from one lemon.

Method
Sauté onion in butter.
When transparent, add broccoli.
Sauté until broccoli is tender, but still bright green (about eight minutes over medium heat).
Combine all ingredients in a bowl.

Assembly
Place one rectangle of filo pasty down length-ways.
Brush generously with melted butter or spray with cooking spray.
Place another leaf on top and brush with more butter/spray.
Continue layering and greasing until you have four leaves. Grease the top leaf too.
Apply half the filling to the leaves.
Leave at least 1.5 inches from sides and bottom (see fig.1 for arrangement).
Fold the sides over and gently roll forward.
Place onto a greased tray.
Repeat this with second roll, then brush with butter/spray.
Sprinkle with sesame seeds.
Slash, with a serrated knife, three or four diagonal slices through the top to the filling.
Cool for 30 minutes at 180oC/350oF.
.

Figure 1.

Filo pastry is delicate. Here are some tips for use:

1. If thawing, keep the package closed, preferably in the refrigerator.
2. Filo pastry dries out and cracks very quickly when exposed to air, so prepare all other ingredients before you break into the pastry.
3. Cover unrolled pastry with a dry tea-towel or a sheet of waxed paper, then a damp tea-towel. This prevents it drying out.
4. Keep your hands as dry as possible when handling.
5. Buttering/spraying each layer helps it cook properly.
6. As soon as you’re finished with it, roll up any remaining sheets and cover with glad wrap to keep air out.

Stuffed mushrooms are very easy, but they look fancy, so they’re great if you have a formal dinner or something. This is another recipe where it’s easy to substitute ingredients and accommodate food intolerances.

Ingredients
2 slices wholemeal bread
1 clove garlic, peeled
1 tablespoon olive oil
1 tablespoon basil pesto
1 tablespoon grated parmesan cheese*
2-3 tablespoons chopped black olives
1/4 teaspoon thyme
1/4/-1/2 teaspoon salt
1/4 cup pine nuts
8 large flat, brown (or 12-16 smaller) mushrooms

Method
Crumb the bread in a food processor.
Add the garlic and process briefly.
Add the next six ingredients and process until just mixed (the mixture should stay as crumbs, not turn to paste).
Tip in the pine nuts and whiz again to mix evenly.
Remove and discard the mushroom stems.
Arrange the mushrooms (gills up) in a single layer on a pan.
Spoon the filling into the caps, dividing it evenly between the mushrooms. Leave it sitting ‘fluffed up’ rather than packed down.
Cook at 220oC/430oF for 12-15 minutes, or until the filling is golden brown.

*Don’t fuss if you don’t have parmesan cheese; a grated handful of your standard cheeses (Cheddar, Mild, Edam, etc.) will work just as well.

Snacks can be tricky. We all know we shouldn’t be stocking up on chippies and chocolate cookies, yet when we’re hungry and lunch is several hours away, few things seem more appealing than a Triple Chocolate Cookie Time. This week I’ve listed a whole lot of ideas to keep your lunchbox full and healthy:

• Fruit or vegetables: Fresh, sliced, dried, anything goes. Even frozen—try freezing grapes or a banana for something different.
• If you’re not a fan of “greens”, add something to make them more appetising, such as cheese, or make something like ants on a log (celery with peanut butter and raisins, it’s an American thing). One of my lecturers loves apples with peanut butter.
• Fruit kebabs are more interesting than “plain” fruit.
• If a salad isn’t filling enough for a “proper” meal, have one for a snack.
• Jelly! Your inner-child will rejoice. Add chopped fruit to jelly and leave to cool overnight.
• Add dips like hummus, cream cheese or salsa to veggies like celery or carrots.
• Add dip to crackers. There are endless options for crackers (I love tuna, avocado and pepper). Mix up different crackers, cheeses and relishes. For something different, try rice crackers or cruskits.
• Rice wafers are another option. Plain rice wafers are really nice with honey.
• Pretzels and plain popcorn are both great too.
• Fruit yoghurt (stay away from the “artificial” flavours like chocolate and caramel). Kill two birds with one stone and add fruit to yoghurt like sliced banana, berries, or almonds. Yes, almonds. Sliced almonds with yoghurt is one delicious flavour marriage.
• Make your own muffins—healthy flavours like blueberry or bran instead of chocolate chip.
• Try something different with toast. Maybe sliced tomato sprinkled with salt or grated cheese, or banana with jam.
• Make pikelets the night before, and have plain or with jam the next day.
• A plain boiled egg is a good source of protein.
• A few pieces of sushi are nicely filling. If you make sushi for dinner make extra for the next day.
• Make a smoothie and carry it around in a thermos (they’re not just for coffee you know).
• Make your own muesli bars—they’re healthier and often tastier.
• If you need something sweet, go for dark chocolate, or chocolate-coated raisins or peanuts. If you need fizzy, opt for the diet or “zero” options.
• Leftovers often make good snacks—raid your fridge.

One of the main battles when it comes to food is keeping up variety, so don’t be afraid to try something new. Find out whether your friends or flatmates have any “unusual” food loves (ham and peanut butter? Cheese and fried onion? Honey and marmite sandwich?) and give it a try. You never know, you might find your new favourite food.

Everybody should know how to make a good brownie, and banana cake is the best way to use up old bananas. They’re both very easy recipes.

Banana Cake

Ingredients:

• 2 tablespoons butter
• 1 cup sugar
• 1 egg
• 3 bananas
• 1 1/ 2 cups flour
• 1 1/ 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons milk

Method:

• Preheat oven to 175^oC/350^oF
• Melt butter
• Beat butter and sugar together, and add the egg
• Mash bananas and add to mixture
• Add flour and baking powder
• Dissolve the baking powder in the milk, and add to mixture
• Bake for 1 hour

Chocolate Brownie

Ingredients:

• 150g butter
• 6 tablespoons cocoa
• 1 1/2 cups sugar
• 3 eggs
• 1 1/2 teaspoon vanilla essence
• 1 cup chocolate chips (optional)
• 3/4 cups flour
• 3/4 teaspoon baking powder

Method:

• Preheat the oven to 180^oC/355^oF
• Mix flour and baking powder
• Beat sugar and eggs separately, then add to mixture with vanilla essence
• Melt butter in a saucepan
• Mix the cocoa into the butter, then add them to mixture
• Add chocolate chips (optional)
• Bake for 25 minutes
• When they’re baked and cooled, dust with icing sugar

Tip of the week:
When baking, I always mix the baking powder with the flour before adding it to the rest of the ingredients. It helps ensure the baking powder is spread throughout the whole mixture.

Gluten-free tip:
Just like my earlier choc-chip cookie recipe, these can be made awesomely gluten-free with the aid of mashed potato. Don’t ask me how it works, it just does! Add one small potato/half a large mashed potato to the recipe before you add your gluten-free flour. It may also pay to add an extra half-cup of flour to the recipe to prevent it being too runny after adding the potato.

I was taught how to make sushi from a Japanese home-stay we had at my house a few years ago, so you know this recipe is legit. The great thing about sushi is that you can customise it to include only what you love. Vegetarian? Hate capsicum? Have a lot of tinned tuna you don’t know what to do with? Make sushi!

Rice:

• Proper sushi rice is, for obvious reasons, best for making sushi. Find it in the international section of the supermarket.
• Rinse the rice with water a few times (until the water runs clear) to remove the starch.
• Cook the rice, bringing the water to the boil then letting it simmer on medium heat until all the water evaporates.
• Mix in a teaspoon of sushi vinegar or a sachet of sushi powder. I usually use Mizkan powder sachets.

Fillings:

• There are entire cookbooks dedicated to filling ideas. Avocado, carrot, cucumber, sesame seeds, spring onions, snow peas, and/or asparagus are popular. If you’re feeling uninspired, Google awaits!
• Cut your fillings into long, thin strips.
• Egg is another possibility—fry ‘em up like an omelette then cut into strips.
• Meat ideas include salmon, tuna, shrimp or crab. Tofu for the vegetarians goes well too.

Rolling sushi:

• Lay out a sheet of seaweed (also found in the international section).
• Spread the rice over the whole sheet.
• Lay your fillings in a narrow, lengthwise strip.
• Roll the sushi. The exact art of rolling sushi can take a bit of practice to get the hang of. A bamboo mat certainly helps. Try Youtube if you’re having trouble rolling—it’s easier to see rather than me trying to describe it.
• Cut the roll into about five pieces, and enjoy!

Food Tip of the Week: Sushi rice gets sticky. Keep your hands moist with water when using the rice to prevent it sticking to your hands.