{"id":10419,"date":"2022-06-27T15:26:52","date_gmt":"2022-06-27T19:26:52","guid":{"rendered":"https:\/\/sites.bu.edu\/gastronomyblog\/?p=10419"},"modified":"2022-06-28T17:40:37","modified_gmt":"2022-06-28T21:40:37","slug":"recipes-for-accessibility-recap","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2022\/06\/27\/recipes-for-accessibility-recap\/","title":{"rendered":"Recipes for Accessibility Recap"},"content":{"rendered":"

In spring 2022, the Gastronomy Program presented a three part event, Recipes for Accessibility, as part of the Boston University Diversity and Inclusion\u00a0Learn More<\/a>\u00a0series and sponsored by BU D&I. The goal of this series was to highlight the culinary prowess and experiences of disabled chefs, while also sparking conversations and a deeper understanding of how ableism, as well as adaptability, function in food spaces. This blog post features the recordings of the three virtual events, which included two cooking demos and one roundtable featuring disabled folks and allies. \u00a0\u00a0<\/span><\/p>\n

Cooking Demonstrations: <\/strong>Every day, people with disabilities prepare delicious, nourishing food for themselves and others\u2014yet food media hardly ever portray the disabled cook. In these virtual events, <\/span>Alexis Hillyard, creator of Stump Kitchen, and <\/span>Brian Charlson, former Director of Technology at the Carroll Center for the Blind each demonstrated a recipe that is important to them, and spoke about their culinary approaches. This event aims to celebrate the skills and experiences of disabled cooks, while also cultivating an understanding of how ableism and adaptability function in food spaces.\u00a0<\/span><\/p>\n

Cooking Demo with Alexis Hillyard, creator of Stump Kitchen<\/strong><\/strong><\/span><\/p>\n