Posts by Hilary Stace
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Sacha - is this what you mean? I've probably mentioned this before - dal Gourmet Cafe and Catering in Geelong, Victoria, which provides training, employment, research skills and peer related management for people with an intellectual disability.
I've seen a video and the food looks very nice too.
I would love to see something similar developed here. -
I've just read non-verbal autistic Australian woman Lucy Blackman's autobiography 'My story'. Great first hand insights into many autistic traits and behaviours, including sensory reactions to food and eating. As a child she hated chewing and swallowing and would gulp down a banana whole, which her sisters made her do for a party trick. Later she realised many panic attacks and melt-downs were linked to food allergies and so had to resort to one of her most hated foods, rice.
I guess some of the visceral comments about food upthread here are linked to that sensory stuff.
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If you have hyper sensitive aspie taste or touch, curry could be quite an interesting experience. Does he like it really hot?
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I've seen disability art but not disability cooking.
I like that It would also have to be frugal so you could to do it on a benefit.
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Sacha, probably not. It is common for autistic people to dislike mixing food flavours, textures, or even colours, and to have a preference for only a narrow range of foods.
That's one reason why I find O's food mixing initiatives so interesting.
But your toasted sandwich recipe further up thread does sound very nice to me.
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It's just interesting what he comes up with without any 'rules' of what should go with what (and he is on the autistic spectrum and so quite often original in his approach to the world). He does quite a lot of experimenting with the toasted sandwich maker (and fillings) because he feels comfortable with it.
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Continuing the food innovation theme. Two of my son's inventions: scones (not muffins) made with lime flavoured milk and Mars bars, and toasted sandwiches with pavlova filling.
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Not you, Giovanni, just mother guilt in general, for not doing that quality cooking parental thing.
After all, I spent a lot of time cooking with my own mother. We two almost vegetarians used to:
-Cook an enormous animal tongue which I would then peel and we would set in jelly
-Peel the membrane off kidneys and chop up the kidneys and steak. roll out pastry and put the china elephant in the middle of the pie dish to release the steam
-Cook up the bowl of white slimy brains in the fridge as a treat for my father
-Mince meat up in the hand-powered metal mincer (making Xmas fruit mince with tart homegrown gooseberries was even more fun - followed by making the pies)
-In summer go to the market in Tory St for boxes of Golden Queens for days of bottling. -
Sacha, thanks for that Herald link. Like everything else in special ed (I prefer to call it inclusive education in the hope that it will become so) it is complicated but of course ORRS and therapies are quite different and not an either/ or.
Giovanni, maybe I need to apologise for not actually encouraging those young men to make the pizza dough and cook up fresh tomatoes for the sauce. My son's father used to do that. He was a AFS scholar in Turin and he came back from Italy with the first pasta maker and parmesan cheese grater we had seen.
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My son and his friend have a ritual way to make their pizzas. Giovanni, sorry about the lack of culinary sophistication, but it is about autistic independence. It is all spread out on the bench and they assemble their own from bases (organic from the Kapiti coast are the best commercially available), and whatever pizza (or pasta) sauce we have, crushed pineapple, and ham, frankfurters, salami, cherry tomatoes, grated cheese, black pepper and oregano. Cooking and slicing and eating is all part of the process.
It may sound trivial but making pizzas is a significant part of their relationship. (Yes, he has said I can tell you this)