As a Disabled Cook, I Need Adaptable Recipes
When it comes to food prep, I have to be honest with myself about what I’m capable of—and, more importantly, what I’m not.
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How badly do I want to cook with this ingredient? If I chop this onion now, will I still be able to write an email later? How much will this exhaust me?
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More by this author
The Unbearable Anxiety of Grocery Shopping
The problem wasn’t that I was lazy or easily stressed out. It was that grocery shopping is often inaccessible to neurodivergent people.
Unlearning the Ableism of Cookbooks and Kitchen Wisdom
When I developed nerve problems in my hands, so much of what we do in the kitchen was suddenly inaccessible to me.
Why Full-Time Freelancing Isn’t For Me
In the face of dire job prospects, freelancing felt like it might be a solution; a way to be a writer on my own terms.
More in this series
The Pioneer Woman and the Fairy Tale of Country Cooking
What does the word “country” mean? Does it mean anything on its own or does it just color in Americans’ fuzzy sense of what constitutes Americana?
Korean Comfort Foods of Our Pandemic Dreams
Columnist Noah Cho on pandemic food cravings, home cooking adventures, and much-missed restaurants.
Kalbi, Maybe
Sure, the food is delicious, but it’s that sense of community that makes Korean barbeque what it is.