It's illegal unless there's a bonafide occupational qualification that your disability prevents you from performing. Like you couldn't apply for a job as a furniture mover if you're a quadriplegic and cry discrimination when they don't select you. And the employer can ask things like "this job requires that you lift heavy objects of up to 600lbs with the assistance of another person and a back brace. Do you have any medical or other reason you could not perform these duties?".
Now if that weren't a real occupational qualification, that'd be discriminatory. Like if they said you had to be a man for that moving job - there's no reason you have to be a man, you just have to be able to move 600lb things.
That said, labels do shape perception - especially among poorly educated people who just have a passing knowledge of the thing in question. Like if it were common to call the civil war "the war of northern aggression" like some people in the South historically have, that would be inaccurate as a label and would be misleading.
I don't like calling plantations labor camps. While they were labor camps in part and needed forced labor on the premises to exist, they were also quite distinct from labor camps in many ways. Similarly, we don't refer to Auschwitz as a labor camp, typically we'd say that it was a death camp - a specific type of concentration camp, which is an important facet not present in "Labor Camps" more broadly.
Plantations also typically had large manor houses on their grounds and used slave labor not only to achieve economic goals but also to maintain the slave-owner's house. Additionally, they often had small-scale economies and cultures where slaves were either issued tokens to trade for essentials or bartered among themselves. I see plantations as a farm-labor camp with a slave-owning family's home present on the premises and elements of village life for enslaved workers. Plantations were typically too large to contain the slaves in locked barracks or in a walled/fenced section, so their imprisonment was enforced by a system of bounty hunters, legal enforcement for the return and punishment of runaway slaves, and other legal and cultural mechanisms that made escape difficult and dangerous rather than (typically) by physical confinement. Those are features not adequately captured by "Labor Camp".
Learn what you need to do to follow recipes, and then you'll learn the rest over time. Cook things you like to eat.
Don't get a bunch of junk for your kitchen. You only need basic things and can buy them as you go.
Knives - you only need a chef's knife (8" or 10") for most kitchen tasks and a paring knife for small things. Optional: bread knife (i just use a chef's knife), filet knife, boning knife, cleaver.
Pots and Pans - get all stainless steel and/or cast iron/enameled cast iron. Don't buy aluminum or nonstick. Frying pan. Saucepan. Big pot and/or Dutch oven (can use as a soup pot on the stove or in the oven for other things, enameled recommended). Baking sheet (and a silicone matt for nonstick).
Other: peeler, box grater, garlic press (way easier than mincing garlic), citrus juicer, steamer insert for a pot, measuring cups and spoons, cutting board (plastic is OK - bamboo is another good budget option, one for meat and one for plants recommended)
Know what it means to steam, boil, simmer, sautee, bake.
Keep your knives sharp.
Learn the basic cuts (dice = .5 - 2cm cubes, mince = very tiny little pieces, julienne/batonnet/chiffonade - strips of stuff of various sizes).
The key to cutting anything is to break it down into manageable, regular pieces that you can easily turn into cubes or rectangles.
Since you have difficulty tasting:
Don't over-salt. You can always add more, but you can't remove it.
Acidity and fat are important to make food taste good. Vinegar is often a hack to make food taste better.
Adding MSG to your food is also a great way to make it taste better.
Learn what herbs and spices belong in different kinds of food. Some can go in a lot of different cuisines and dishes - like salt, pepper, garlic, onion, parsley, and chives. But others have more niche uses, and some combinations are very typical of specific cuisines. Buy individual spices, not spice mixes. Dry spices are stronger than fresh spices, so if substituting dried for fresh, you will use less than you would use if they were fresh.
The head chef of Alethea (3 star michelin restaurant) totally lost his sense of taste for years and still ran one of the best restaurants in the world.
I largely analyze data and create software to automate business tasks. This allows people in my company to make informed decisions about the business, how money is or should be spent, who & where to hire, helping non-techical people automate repetitive tasks. I also present/interpret data and influence decision-making.
This might mean creating forecasts. Automating data analysis with reports. Building data sources (gathering and manipulating data from different places and compiling it). Building interactive software or excel sheets for non-technical users. Creating white papers or presentations on analysis I've done. Etc.
I use excel, google sheets, google app script (basically javascript), tableau, python, and SQL.
The existence of publishers for scientific literature is completely unnecessary in the modern era. They exist only to make profits to continue their existence. They don't actually provide value anymore when research institutions can just conduct peer review and then let researchers self-publish.
They create negative value (a bottleneck) by limiting who can access research for just... aggregating and hosting articles.
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