“As a high-risk disabled food writer, I have mourned as the disabled community suffered blows and as chefs I admire permanently closed their doors. But I’ve also eagerly scrolled the menus available to us at home during the pandemic, knowing we have to get it while we can.”

How did becoming disabled teach chef Eli Kulp about resiliency? And what can able-bodied chefs struggling through the Covid pandemic learn from him?

I find myself returning to the list of ways to disconnect from tech that Amber fired out during our interview. Try one on for size.

Relationships shift when parts of the social world become less accessible due to illness. This essay for Cosmopolitan addresses some of this hardship.

If the bar won’t serve you beer, serve beer to the bar.

Marcia Polas believes “it shouldn’t hurt to do your job.” And she teachers chefs, bartenders, and servers how to use their bodies to their benefit, no matter how long the shift.

Jacqueline Raposo expected some drastic changes, but not the ones she wound up going through, so she hit up a neuroscientist, a doctor, and a sugar journalist for advice.

For Miro Uskokovic, the Serbian-born pastry chef of Gramercy Tavern in New York, sugar always meant one thing: a pure-white crystal. Then, he was diagnosed with Crohn's, a chronic inflammatory disease that targets the lining of the digestive tract. He started to explore how sugar affected his digestive symptoms, which led him to question what it was doing for his guests.

A parrot lives in my neighborhood. We have some things in common.

When illness causes weight loss, reactions from friends, family, and even strangers can be “positive” in the worst possible way.

I could blame it on my medical issues, but the truth is that I never wanted children.