Archive: June 2017

Fritatta cooking in the pan

The Accessible Kitchen: Healthy Eating and Vision Loss Part Three

June 30, 2017 | Leave a Comment

by Polly Abbott, CVRT

  PART THREE: Healthy Eating Usually Means Cooking from Scratch Cooking from scratch usually means following recipes. How are you going to save and access them? Do you need computer skills? Recipes on tape? A large print cookbook? An iPad with zoom or voice over? There are many options to explore. In the end a […] Read More »

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spices with large print and braille labels

The Accessible Kitchen: Healthy Eating and Vision Loss Part Two

June 15, 2017 | Leave a Comment

by Polly Abbott, CVRT

PART TWO:  Identifying Items in the Pantry and Reading Package Information Approach the organization of your fridge and pantry as you would any area of your home that you need to organize: Get rid of what you are not using or haven’t used in two years — old spices, that can of tuna, or the […] Read More »

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Client in Second Sense's cooking classes cuts up a green pepper

The Accessible Kitchen:  Healthy Eating and Vision Loss

June 1, 2017 | 1 Comment

by Polly Abbott, CVRT

  PART ONE:  You Can Learn All the Skills You Need to Cook Healthy Meals Does this recipe sound familiar? Take one person with vision loss and add two family members who don’t put items back where they belong.  Season with a dash of fear of knives and sprinkle with flour and assorted crumbs all over […] Read More »

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Chef Jim in his white jacket and chef hat

Time to Get Cooking!

November 15, 2016 | 1 Comment

by David Flament, Manager of Adaptive Technology

Here’s an exciting new app from Conversant Labs called Yes Chef – just in time for holiday cooking!  Yes Chef is an easy way to find and follow recipes.  Much like this developer’s Say Shopping app, Yes Chef is an app that you talk to and it talks back to you, no typing or swiping […] Read More »

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What’s Stopping You?

May 15, 2014 | Leave a Comment

by Polly Abbott, Director of Rehabilitation Services at Second Sense

Last year I had the big idea to offer cooking classes based on different ethnic themes.  From a skill-building standpoint, it worked as all cuisines need slicing, measuring, and organization to successfully complete.  Unable to face another electric skillet pizza, I decided to offer dishes from Korea, Japan, Thailand, Italy and India. Spring rolls! Noodles! […] Read More »

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