Wait, what? The Comical actually sends reporters out into the field, rather than just putting their bylines on press releases? and was it my ex-student who stopped showing up for work because she was too busy working for the paper, in which case, go her, but don't tell my boss I said so?

So the human garbage disposal aspect is too, right? (Explains my brother & nephew.)

I can't say I'm picky. I've got some texture issues and some stuff that I just don't digest well (there is a direct hereditary line there) so therefore avoid now (ice cream is SO OUT,) but I'd say I'm pretty adaptable. Um, except seafood. Don't much like it. I'll mostly try anything but know immediately if it is so not for me. There is no maybe. It's ok or so very not to the point of it isn't going to stay down. But it can be revised. I used to hate pickles. Love 'em now. Didn't used to be able to tolerate chile. HAH! Vinegar used to be ok, but now it does weird things in my mouth (and yet pickles are now ok? and most other pickled things are ew. Beats me.)

And then there is the color thing.

Dunno, it was a little Asian woman. Didn't get her name. Look at the byline tomorrow?

Noah's OT tried to convince me that food texture issues was related sensory integration problems. She said she doesn't like custards and flans, but that she really liked crunchy foods. I said it was a sweet/salt issue probably more than texture.

Why would you think it's sweet/salt rather than texture?

(Not to be confrontational, obvs, but I'm just curious -- texture has always been a way bigger factor for me than any flavor extreme I can name, but I have no idea if that's just me.)

She's Japanese. I asked if she had low blood pressure, and she did along with low pulse. Generally speaking, the asian folks I've encountered, particularly with low BP crave salt to compensate for the BP.

When I said sweet/salt, she said that she really didn't like any sweets at all. That's not to say that the gooey texture isn't also ick (which I think it is). But she said she liked gravy (gooey but savory).

Because of her background she sees things through a sensory integration/development thing and I think some food stuff is biochemical.

Gravy should not be gooey. That's ick right there.

But gravy IS gooey. It's thick and pastey in the way a bad pudding can be.

But .. it shouldn't be! Not good gravy, anyway.

I like crunchy salty foods AND sweet gooey foods.

God, now I want some potato chips and a hot fudge sundae.

ETA: I agree that good gravy is not gooey or pasty or in any way like pudding.