Episode 12 | July 2021
It's July and summer is here! In this month's episode of GLSS TV, Rose offers some simple tips for adding more movement to your daily routine; James McKowen talks about a concerning increase of cannibis usage among adolescents; Kelly looks at how COVID continues to impact the way we gather in groups; and Chef Joey shows us how to prepare a fancy salmon and spinach dish in less than half an hour.
Episode 11 | June 2021
June is here and the official start to summer is just around the corner. In this month's episode of GLSS TV: some tips from Rose about choosing the best footwear to enjoy walks in the mild weather; a look at the services provided by North Region LTSS Partnership and OneCare with Nicole, Juan, and Maria; a trip back in time looking at movie theater newsreels; and a light summer squash, chick pea, and pasta recipe from chef Anna.
Episode 10 | May 2021
May is Mental Health Awareness Month, and in this episode, GLSS TV visits with Meredith and Lynn from the Mobile Mental Health program; also featured are segments about Borderline Personality Disorder and parenting during the pandemic; Rose shows us how to use the MBTA Trip Planner and Chef Joey makes a delicious and easy chicken piccata!
Episode 9 | April 2021
The April GLSS TV episode features some information about Parkinson's Disease for Parkinson's Awareness Month. Other features include: a trivia question; some mind and body relaxtion tips from Kelly and Rose; a look back at the 1939 World's Fair; and a spring roll recipe with chef Joey!
Episode 8 | March 2021
March is here and spring is just around the corner! In this episode of GLSS TV: A spotlight on the contributions of social workers through the words and thoughts of some of our colleagues as we observe Social Worker Month; How society has treated viruses in the past, compared to today; Increased travel on public transportation means the need for increased safety awareness with ways to stay safe and strong; It's beloved and easy - how to make your own pizza!
Episode 7 | February 2021
As we move into February, GLSS TV is pleased to be broadcasting on the Saugus Cable TV as well as LCTV! In this episode: we celebrate Black History Month with a visit to the Lynn Community Minority-Multicultural Center with Darrell Murkison; Kelly Daugherty talks about Pandemic Fatigue; Chef Joey shows us how to make tasty roasted brussels sprouts; and we get some tips about winter hydration and exercise from Rosemary.
Episode 6 | January 2021
In the January episode of GLSS TV, we begin the year with a conversation with a leading epidemiologist about coronavirus vaccines and the safest masks to use for the best protection. We take a look at previous and notable presidential inaugurations, and get some safe and beneficial tips on ways to travel on foot when conditions are snowy or icy. In our "Kelly's Corner" segment Kelly offers easy and valuable ways to stay positive during the dark of winter, and CEO Kathy Burns wishes viewers a Happy New Year!
Episode 5 | December 2020
Episode 4 | November 2020
Episode 3 | October 2020
Episode 2 | September 2020
Episode 1 | August 2020
Lynn Community Television (LCTV)
COMCAST: Channel 3 | VERIZON: Channel 38
For air dates and times check the LCTV website at
Swampscott Government Access Television
COMCAST: Channel 22 | VERIZON: Channel 41
For air dates and times check the Swampscott Cable TV website at
Public: Channel 8
For air dates and times check the Saugus TV website at
Baked Salmon and Sautéed Spinach
From GLSS TV Episode 12
Click here for a printable version
-1 Filet of Salmon
-5 Sprigs of Rosemary
-Preheat oven to 375 degrees Fahrenheit.
-Slice 1 lemon into circles widthwise.
-Brush salmon with a generous amount of olive oil, covering the entire fish.
-Season the salmon with kosher salt and black pepper on all sides.
-Place salmon on foil that is slightly larger than the size of your filet. The foil should be just big enough to slightly wrap around the salmon without completely covering it.
-Place the rosemary and cut lemon slices on top of the salmon.
-Wrap foil around the edges of the salmon to keep it moist. (Leave some of the top exposed.)
-Bake 15-20 minutes until the fish is flaky and opaque.
*Always be sure fish is done by checking that the internal temperature is 145 degrees Fahrenheit.
-1 Bag of Spinach
-2 Cloves of Garlic
-2 wedges of Lemon (optional)
-Finely mince 2 cloves of garlic.
-Heat 1 tablespoon of olive oil over medium heat.
-Add garlic to the pan. Stir occasionally for 1 minutes or until it begins browning.
-Add spinach to the pan stirring occasionally until all the leaves begin to wilt. This should take under 2 minutes.
-Season the spinach with salt and pepper to taste.
-Squeeze 1-2 wedges of lemon for an extra boost of flavor, and stir. (Optional)
Recipe submitted by
Chicken Piccata- Episode 10
Spring Rolls- Episode 9
Brussels Sprouts- Episode 7
Ribollita- Episode 5
Pumpkin Pie- Episode 4
Pizza- Episode 3
Summer Squash and Basil Pasta with Chick Peas- Episode 2