• Kayla Tabb is the new chef-in-residence at the Boston Public Library's Roxbury branch, where she runs the Nutrition Lab.
• The Nutrition Lab focuses on increasing nutritional literacy and providing cooking classes for the community.
• Tabb is also conducting research on Mashpee Wampanoag foodways to inform future library classes, emphasizing indigenous food cultures.

Kayla Tabb, a MIT graduate with a diverse background in STEM, pastry, and research, has taken on the role of chef-in-residence at the Boston Public Library's Roxbury branch. In this position, she leads the Nutrition Lab, a teaching kitchen dedicated to enhancing nutritional literacy and providing community cooking programs. Her work also includes researching Mashpee Wampanoag foodways, enriching the library's culinary offerings with indigenous culinary traditions. This initiative highlights the library's commitment to becoming a comprehensive hub for education and knowledge, providing hands-on learning experiences and community engagement.

• What: Kayla Tabb runs the Nutrition Lab at the Boston Public Library in Roxbury, offering cooking programs and teaching nutritional literacy. She is also conducting research on Mashpee Wampanoag foodways.
• Who: Kayla Tabb, the Boston Public Library, the Roxbury community, and the Mashpee Wampanoag tribe.
• When: Tabb recently assumed the role of chef-in-residence. The Nutrition Lab is currently offering a Winter Soup Club program.
• Where: The Boston Public Library's Roxbury branch, specifically the Nutrition Lab.

The appointment of Kayla Tabb as chef-in-residence at the Boston Public Library signifies a progressive approach to community engagement and education. By focusing on nutritional literacy and incorporating diverse culinary traditions, the library is positioning itself as a vital resource for holistic well-being. Tabb's unique background in STEM, pastry, and research enables her to bridge the gap between scientific knowledge and practical cooking skills, making nutrition accessible and engaging for the Roxbury community. Her research on Mashpee Wampanoag foodways also highlights the importance of cultural preservation and inclusivity in culinary education.

The Nutrition Lab is a space for us to be excited about food and cooking holistically, outside of counting calories.

I learned how to cook from reading cookbooks and checking out books from the library, and now there’s just a space for somebody to do that, hands-on, with a demonstration and with an actual teacher.

Kayla Tabb's leadership at the Nutrition Lab promises to bring innovative and culturally relevant culinary education to the Roxbury community. By focusing on nutritional literacy, diverse food traditions, and hands-on learning, the Boston Public Library is solidifying its role as a community hub for education and well-being. Her ongoing research and community engagement will likely shape the future of the Nutrition Lab, creating a space where people can connect with food in a meaningful and empowering way.