Photo: Bayse Family
Emerson Bayse, a transplant patient at Boston Children’s Hospital (BCH), is undergoing fluid restriction as is common with cardiac patients, which also has the common side effect of making them crave salty foods. She had always loved pickles, but never knew how they were made. Chef and program manager of culinary services, Sarah Bryce, has often used cooking as dual-use therapy of sorts for kids like Bayse. Bryce asked Bayse if she knew how pickles were made and the child was over the moon at the idea of learning to make pickles. And so they spent a whole morning pickling various vegetables in various brine mixtures, including dill, garlic, and even Italian Dressing. They pickled cucumbers, but also onions, carrots, and watermelon. They also hosted a pickle tasting party for others at the hospital. Bryce described it as the best 2 hours of her life.
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