At Seattle Central College, where I’ve worked for the past three years, a few steps separate the main hallway from the Atrium Cafeteria. From there, it’s a straight shot to Seattle Culinary Academy’s One World Café and Square One Bistro. (An important aside: I’m a big fan of any and all SCA products. Last week I brought home Rugbrød, a seeded, malted sour rye; a few spiral sugar cookies with cardamom and candied orange peel; Kouign-amann which tastes like a cross between a croissant and baklava; half a dozen Mexican Wedding Cake cookies, and a traditional French baguette. All for under $10 and procured easily at the accessible pastry case where I regularly engage students around culinary matters. My go-to line, “What goes well with tea?” The answer is always delicious.)

Until now, I’ve had to take a circuitous path to get to the other goods. And I was a skeptic about change. It’s a tight space for ramping. The entrance features a stunning (and sprawling) fountain by George Tsutakawa. It’s a work of art that I love. So I was resigned to the back way. Last year, a group of students took action on my behalf and on behalf of anyone who has trouble tackling stairs. The first order of business to get things changed on a college campus? Call for a committee. A newly-formed Accessibility Committee did their homework: calculate the extra time and effort required to get to lunch spots, cost out other options, create catchy infographics, and put up signs that quantified that extra effort. Question: How many extra turns does a wheelchair user have to make to access the cafeteria? Answer: More than five and less than ten. (Plus don’t under-estimate the steepness of the ramp at the top of the hallway.) Student Leadership at Seattle Central made this project a priority. They brought the issue to the administration and found the funds to fix the problem. Allies in action!

The majority of the renovation work happened this summer while I was back East visiting family. I test-drove the improvements when I returned for duty in September, right before the Fall quarter started. I was cautiously optimistic, so I brought some muscle with me: a spry, petite powerhouse of a colleague. She gave me a bit of a boost, though now that I understand the grade, I just increase my speed at the initial approach so I can go solo. I have joyfully (and safely) transported hot lunches in take-out containers, cool lemonade in glass bottles, and delicate desserts without fearing lap spillage or collisions. When it comes to lunch, now, I have never been happier to follow the crowd.