A gentle start out of Bled, after a walk up the hill to the castle and a coffee with a view of the lake in memory of my old man! Our destination for the day was Dubrovnik, and we were all fascinated to learn about the new bridge that has been opened so one doesn’t have to pass through Bosnia & Herzigovina while driving through Croatia. Always amazed at the progress we have achieved as humanity, though in this case disappointed I couldn’t have the planned traditional Bosnian cuisine, particularly Ćevapi, a mix of meats, and Bosanski lonac, known as The Bosnian Pot. These combine the diverse influences that have shaped Bosnian cuisine through the years, blending Turkish, Arabic, Austro-Hungarian, Greek, Muslim, Catholic, and Jewish elements.

In fact, I never had Cevapi, as I had a tough time getting a version without pork, which I don’t consume. Made me think about how travelling must be challenging for neurodivergent folk with food sensitivity, and the idea of inclusive cuisine!How can we, as a society, create culinary experiences that welcome the needs of individuals with IDD? It’s a matter of understanding that everyone’s relationship with food is unique and not necessarily simple. Eating can be different for individuals with IDDs, like autism. Factors such as sensory defensiveness, a need for routine and sameness, and visual overstimulation can make the process of expanding palates challenging. For individuals on the autism spectrum, trying new foods and embracing culinary variety can be a complex journey.