Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84 Page 85 Page 86 Page 87 Page 88 Page 89 Page 90 Page 91 Page 92 Page 93 Page 94 Page 95 Page 96 Page 97 Page 98 Page 99 Page 100 Page 101 Page 102 Page 103 Page 104 Page 105 Page 106 Page 107 Page 108These efforts to address the stigma and struggle of those with dementia in the Shankill area have extended to the Spectrum Centre, a large bustling community development space at the top of the Shankill Road which is supported by The Ireland Funds. With a grant from The Ireland Funds, the Centre collaborated with the residents of Hems- worth Court on The Bread an’ Jam Project. The project was a five-week joint venture that brought residents with dementia together to create a cookbook of favorite recipes. Over the course of those weeks, residents recounted recipes from their childhoods and earlier days, sang together, cooked each person’s dish, told stories and tasted their way across those shared memories, a vital exercise for those with Alzheimer’s and dementia. Sally Young, Arts Development Officer at the Spectrum Centre explains how the stimulation of memory was key to the project. “An old- fashioned rolling pin would be brought in, or a potato masher. These were things that everyone The Bread An’ Jam Project Ingredients: • Bag of Navan Spuds • 2 bunches of scallions • .25 lb butter • .5 pint milk • Onion • Salt & Pepper to taste • Cumberland sausages (or your preference) Directions: • Peel the spuds, cut into quarters & boil until soft (test with a knife) • Chop scallions and simmer with milk and melted butter until soft • Mash potatoes and stir into scallion mix • Season with salt and pepper • Coat Cumberland sausages in vegetable oil and bake for 40 min. at 180/160 F Belfast Champ & Sausages The Spectrum Centre connect 2017 • 34