[nabs] kitchen labeling

[Starner, Alicia]

Ashley,

 

For frozen, cold, or even items on the shelf, I would suggest you make a Braille label out of an index card and use a rubber band to hold it on the item. You could also use tape to do the same thing as well. For sturdier index card labels you could use laminated index cards, which would mean you would have to get them laminated, and then place a Braille label on the coated index cards with dymo tape. When you open the meat to cook, you can place the label in a container that will help you make a grocery list when it is time to shop. For the knobs on the stove, you could use bump dots and a Braille label. What I do is have a bump dot in front of the Braille label (a small one) and then a Braille label could tell me the temperature or setting that dot corresponds with. I used to have some raised dashs that you peel off the adhesive backing and stick it to the surface that I used as well, but I don’t know if they still sell them or not. I would place the dash every 100 degrees and especially at 350, because I use it a lot. I hope this helps.

 

Alicia

 

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