MIT News is proud of the accomplishments of the world’s top STEM university’s alums, and none more so than when a DEI-admit makes good.
Meet Kayla Tabb, class of 2018, who “traded a potential career in STEM for anthropology, research, and cooking” according to a fawning article in the Boston Glob.
“Now, she shares her culinary and academic talents with the Boston Public Library, where she’s the newest chef-in-residence. She runs the Nutrition Lab at their Roxbury branch, cultivating cooking programs and teaching nutritional literacy. She’s also conducting research on Mashpee Wampanoag foodways to inform future library classes.”
As a female, obese, handicapped, lesbian BIPOC, Kayla was a shoo-in for acceptance under MIT’s illegal Diversity, Equity, and Inclusion program.
“It was insane to go there,” explains the DEI poster-child. “I originally enrolled as a chemical engineering major. I realized I didn‘t like STEM all that much, except for thinking about the chemistry of food. I took kitchen chemistry at MIT; I took food anthropology classes and things like that.”
“I definitely had time to eat. I ate a lot of burritos. I usually get the super burrito at Anna’s with cheese, carnitas, rice, beans, sour cream, guacamole, hot sauce, and fajita veggies. I’ve been consuming food in all forms, in all forms of media, in every single part of my life.”
‘There are a lot of people who are constantly confused by the messaging being put out by diet culture. There are lots of negative things around food and diet, and the Nutrition Lab is a space for us to be excited about food and cooking holistically, outside of counting calories.”
If you think that the Beaver made up a single word of this you, have been living under a rock.