When James Coke was in his twenties, playing soccer suddenly made his left leg weak. Even walking became so painful that he limped. In 1997, doctors confirmed what Coke suspected–he had Multiple sclerosis.
The diagnosis enhanced Coke’s passion for cooking, and for encouraging others to get in the kitchen for improved health. He branded himself “The Disabled Chef” and started blogging. The name “The Disabled Chef” was partly a play on words because of statistics that while the average person is not disabled, they are unable to cook more than six dishes from scratch. On the site, you’ll find recipes for low-cost meals like Pumpkin Soup and Spaghetti Bolognese.
“I’m not saying cooking has cured me from primary progressive Multiple Sclerosis (Ppms), it hasn’t–that’s confined me to a wheelchair,” Coke writes on his website. “But 20 years on from diagnosis, I’m still punching above my weight, holding the line and fueling my body the home-cooked way.”
In an interview, Coke dished on his mom’s cooking, climate change, and medical marijuana. He spoke with Darah Thompson–who is curator of The Sweet Remedies online bakery based in Pittsburgh.
Since Thompson’s focus is desserts–most of which contain spirits like Hennessy in cinnamon buns–she asked Coke about his preferred sweets. One favorite is his wife’s blueberry baked cheesecake. They even add clotted cream, which, he half-jokingly adds, could cause a heart attack. His website also has a list of other treats.
And while American pies are more often considered dessert, that’s not the case across the pond. Coke says his mother cooked lots of savory English pies.
“There’s a couple recipes on my website for steak and ale pie, and she used to make a lovely, lovely pork pie,” he says. “She used to make great crumbles.”
Yet Coke doesn’t eat as much pork pie as he used to. His colorful curry vegetable recipe (pictured) is one way he tries to reduce the use of foods that may be less of a drag of the planet. Exotic dishes and spices like curry inspire him.
“In society, we eat too much meat. I think we all have the opportunity to change,” Coke says. “The world is getting immersed by Co2, much of which is due to farm animals’ flatulence, so this dish is not only nice and healthy but good for your carbon footprint.”
In his writing and videos, Coke also discusses universal kitchen design. His adjustable stovetop cranks up or down to accommodate his height seated in a wheelchair and that of his wife, who sautees while standing up.
Coke grew up eating local produce and eating fresh vegetables from his home garden that his parents would prepare. He still likes supporting local markets and maintaining a balanced diet. That doesn’t mean he’s not a fan of desserts.
Besides writing about cooking, Coke’s a vocal advocate for medical marijuana. His writing on the subject is published in The Guardian.
Coke says America is “light years ahead of where we are in the U.K.” in legalizing medical marijuana.” He says the only licensed cannabis drug in his home country is very expensive.
“It’s the one thing that is really good for my body,” Coke says of marijuana. “My spasms are better at night, I can sleep a lot better… it gives me more of an appetite.”
Although Coke doesn’t use cannabis in his cooking, he says he might try it. A new muffin recipe might even be featured on his website.
The Center for Media Innovation at Point Park University in downtown Pittsburgh enables us to train people with disabilities in media and to publish their work. Free workshops are supported by The FISA Foundation.
