Dating is complicated. Finding love while living abroad can seem impossible.
23.08.2024 - 13:43 / nytimes.com
After decades of caring for his autistic son, Ryan, Adam Murphy, a 51-year-old father of three from Gloucestershire, England, noticed that Ryan, 27, was becoming a bit more open to trying new things. His son, Mr. Murphy realized, might be able to take his first airplane ride.
But traveling would not be without difficulties.
“Going to our local supermarket could be a challenge,” said Mr. Murphy. “So how do you do that?”
Travel, by nature, brings with it changes in routine and environment, unpredictable situations, and oftentimes, sensory overload — all of which can be overwhelming to neurodivergent children and adults, which can include those diagnosed with disorders including attention deficit hyperactivity disorder, obsessive compulsive disorder and autism.
Some 78 percent of families with autistic members, as well as people who are themselves autistic, said they were hesitant to travel in a 2022 survey by the International Board of Credentialing and Continuing Education Standards, an organization that trains and certifies travel professionals to assist families and individuals with special needs. But 94 percent of those surveyed said they would travel more if they had access to options that are certified to recognize and understand the needs of people with autism.
Those options are increasing. In recent years, the travel industry has worked to become more inclusive of neurodivergent travelers, with airports offering sensory rooms and trained staff, hotels and resorts changing booking processes and accommodating those with special needs, and destinations becoming certified, by autism specialists specifically, to serve autistic visitors.
But travelers and families still need to choose itineraries that fit their needs, factoring in details like flights, hotel menus and floor plans, noise and crowds, and proximity to activities.
Dating is complicated. Finding love while living abroad can seem impossible.
Koji, the mold that transforms soy beans and wheat into soy sauce and rice into sake, is so beloved in Japan that it has its own holiday. And lately, chefs have been finding new uses for the fungus, which has a fruity aroma and an ability to make “anything it touches better,” says Jeremy Umansky, 41, the owner of Larder deli in Cleveland. He uses koji for almost everything: to cure pastrami; to ferment Chinese-style black beans, which are ground and swirled into chocolate babka to embolden the chocolate; and to sprinkle over salads and fries in the form of what the restaurant calls Special K, a seasoning of dried ground koji. “It’s a harmonizer,” he says. Bartenders, too, are taking note. At Nancy’s Hustle in Houston, the bar manager, Zach Hornberger, 32, adds it to the nonalcoholic Silver Brining cocktail, a sweet-sour-salty mix of pickle brine, grapefruit and lime juices, koji and tonic. “It brings this umami background to beverages, and it plays well with citrus, taming the high acid notes and rounding the drink as a whole,” he says. At the restaurant Fête in Honolulu, the bar manager, Fabrice McCarthy, 41, infuses rum with shio koji (a slurry of koji, water and salt) and shakes it into a mai tai to add salinity — the effect, he says, is similar to how salted peanuts make you want to drink more beer. Ryan Chetiyawardana, 40, the owner of the bar Lyaness in London, experiments with koji in multiple forms — for one cocktail, he ferments parsnips with koji, which he says unlocks the sweetness and delivers “a huge tropical brightness.” While koji often plays a supporting role, at Paradiso in Barcelona, it wraps around the entire lip of the glass used for the Fleming, named for Alexander Fleming, the discoverer of penicillin, another influential mold. For this fungus-inspired cocktail, which includes grapefruit, tequila and miso, the manager of Paradiso’s research lab, Matteo Ciarpaglini, 30, one-upped a classic salt rim with a fluffy cloud of koji, its floral fragrance accompanying every taste. —
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