People with dementia are still people, with joys and interests of their own | Letters

A picture


Well said, Jo Glanville (Reading was the key to breaking through the fog of my parents’ dementia, 1 February),Our mother lived with vascular dementia for many years, but she wasn’t “dead” or “as good as dead”,Far too many people believe this, even people whose loved ones have had dementia, and it’s a dangerous belief that undermines the rights of people who are already extremely vulnerable,Mum was alive and herself right to the end, even when she had become bedbound and crippled, even when somebody who could once have chatted for England barely spoke any more,But in those last few years, when she could no longer read for herself, Dad or I (or my brothers when they visited) read to her every day, and even when she didn’t say much, I could tell by the expression on her face whether she was enjoying it or not.

We read to her even in her last four days after she’d been taken to hospital when she’d choked (vascular dementia can cause dysphagia, trouble with swallowing as well as speech) and had a heart attack, and never spoke again, and even then we could still tell what she was enjoying and what she wasn’t,In the hospital, as we had done at home, we even managed to play her some music, even though the overworked but wonderful hospital staff couldn’t get a separate room for her,And once the staff had got her painkilling medication right, she stayed peaceful right to the end,People with dementia are still people, and they deserve to be treated as people, not as some kind of zombies,Rowan AdamsDilwyn, Herefordshire Jo Glanville’s insights on her parent’s enduring love of stories deep into dementia truly resonated.

After his 2017 Alzheimer’s and vascular dementia diagnosis, Dad’s lifelong love of reading seemingly ceased,Instead of accepting it, I thought it would make a difference to change the format rather than the activity,I began to write short, illustrated rhyming books with optional audio with music,Exercises, based on cognitive stimulation therapy, were added to stimulate conversation,Working with Alzheimer’s Society, unlike Glanville’s experience of shared reading, we found that people with mild to moderate dementia could still read independently, while others could enjoy stories with a partner, in groups or through audio.

The results have been extraordinary,We’ve helped thousands,My father might not be able to remember breakfast, but he can recite from memory passages about the Beatles or the 1966 World Cup,And when he does, I get to tell him “I wrote that” and watch the joy and pride on his face once again,Matt SingletonGerontologist and director, Cognitive Books Jo Glanville’s sensitive piece about the power of reading to her parents, who both had forms of dementia, reminded me of the small success I had through music during lockdown, with my sister who had Alzheimer’s.

As three sisters growing up, our party piece was the song Sisters, sung by the Beverley Sisters.So on FaceTime with my sister in her nursing home, I would play our song and sing along, and she, whose memory had been shot to pieces, amazingly joined in, smiling and being released for a short while from her illness.Just wonderful.Catherine RoomeStaplehurst, Kent What an interesting piece about the hidden thoughts and perceptions of people with dementia.When my mother was in the last stages of dementia, we both enjoyed looking through a book of photographs of Victorian children.

She had been a teacher.And she liked getting letters.She had been a lifelong letter writer.Jo Glanville is right: people like this are not “dead”.The proponents of “assisted dying” deny that their bill is the thin end of the wedge – but we clearly see the wedge in the hands of the novelist Ian McEwan, who, as Glanville says, has advocated for its extension to people with dementia.

Jane LindenDarsham, Suffolk Have an opinion on anything you’ve read in the Guardian today? Please email us your letter and it will be considered for publication in our letters section.
A picture

What a ​four-​year-​old ​taught ​us ​about the ​magic of ​baking​ a chocolate ​cake

Valentine’s is on the horizon, which means we are about to officially enter chocolate cake season – that soft-focus part of winter when confectionery and romance blur together. For our four-year-old goddaughter, it is always that time of year. Just hearing the two words together makes her roll her eyes and roll out her little tongue in anticipation of pleasure, like a cartoon kid. When we told her we would come and bake a chocolate cake with her, there were squeals of joy.Settling on a recipe was the first challenge – Ravneet Gill’s fudgy one, Felicity Cloake’s perfect one and Benjamina Ebuehi’s traybaked one were all contenders

A picture

Rachel Roddy’s recipe for pork ragu with herbs (for gnocchi or pasta) | A kitchen in Rome

It’s 10.30am and steam carrying the smell of onions, beans, cabbage and braised meat escapes from the kitchen in the corner of box 37 on Testaccio market. In the small kitchen is Leonardo Cioni, a tall chef from San Giovanni Valdarno, midway between Florence and Arezzo, who, for the past three-and-a-half years, has run box 37 as Sicché Roba Toscana, which roughly translates as “therefore Tuscan stuff”. The escaping steam is effective advertising, leading eyes to the blackboard above the counter to discover exactly what is going on in the back.Always on the menu is lampredotto

A picture

Rich plums and ripe tomatoes: Australia’s best-value fruit and veg for February

Tomatoes ripe for cooking, cheap watermelon and cucumbers for $2 a piece – but it’s the final call for apricots, cherries and mangoesGet our weekend culture and lifestyle emailJuicy watermelon, deep-purple plums and ripe roma tomatoes are some of the vibrant fruit and veg highlights this month, says Graham Gee, senior buyer at the Happy Apple in Melbourne.“Tomatoes are plentiful, in particular the saucing varieties,” he says. “Roma varieties are sold nice and ripe, ready to make passata.” Cooking tomatoes are roughly $2 a kilo at the Happy Apple, with Australian field tomatoes going for about $5 a kilo in supermarkets.Watermelon is “very cheap”, says Michael Hsu, operational manager at Sydney’s Panetta Mercato

A picture

How to make moreish cookies from store-cupboard odds and ends – recipe | Waste not

I often eat a bag of salty crisps at the same time as a chewy chocolate bar, alternating bite for bite between the two, because the extreme contrast of salt from the chips and the sweetness of the chocolate fire off each other and create an endorphin rush. The same goes for these cookies, adapted from a recipe by Christina Tosi at New York’s legendary Milk Bar.Christina Tosi writes in Gourmet Traveller Australia how she first learned to make these cookies at a conference centre on Star Island, New England, where they’d bake them each week with a hodge-podge of different ingredients. Being on an island, they didn’t always have access to what they wanted, so they had to come up with a new recipe every week using whatever they had. In the spirit of the recipe’s origins, I’ve adapted Tosi’s recipe for the UK, and made it flexible, so you can raid your own store-cupboards and adapt and invent your own version from it

A picture

Camilla Wynne’s recipes for blood orange marmalade and no-bake marmalade mousse tart

If you’re intimidated by making marmalade, the whole-fruit method is the perfect entry point. Blood oranges are simmered whole until soft, perfuming your home as they do so, then they’re sliced, skin and all, mixed with sugar and a fragrant cinnamon stick, and embellished with a shot of amaro. Squirrel the jars away for a grey morning, give a few to deserving friends, and be sure to keep at least one to make this elegant mocha marmalade mousse tart. A cocoa biscuit crust topped with a chocolate marmalade mousse and crowned with a cold brew coffee cream, it’s a delightful trifecta of bitterness that no one will ever guess is an easy no-bake dessert.If you’re not up for preserving, make this using shop-bought thick-cut marmalade

A picture

The dump dinner: spaghetti is now being served straight on to the table – but why?

Name: Dump dinners.Age: Horribly new.Appearance: Feeding time at the zoo, but for humans.I’ve just Googled this. Apparently a dump dinner is a make-ahead slow cooker recipe