Run the Gamut

RTG students made pork chops with a homemade glaze, green beans, and mashed potatoes for lunch!

RTG students plan their lunches for the week. They work with our instructors to create a shopping list, which they take to our local grocery store to shop for. When they’re ready for their cooking group, they follow a recipe to cook their lunch!

Social skills, travel training, and budgeting — all in a trip to Shy Bird in Fenway!

Each RTG student researched a local restaurants, then came back together to share their findings on the cost of the restaurant, travel plans, and what the menu is.

After all the restaurants were presented, RTG students voted to visit Shy Bird!

At Shy Bird, RTG students ordered their lunches independently and had a great time talking about pets, movies, and music. After lunch, the crew took a stroll through the park!

The RTG crew joined REquipment Inc at the Boston Marriott Long Wharf last Friday to support their first wheelchair wash!

Yesterday RTG welcomed John Verlinden, co-owner of Mucho Gusto Café, the first Cuban-American restaurant in the heart of Boston, to teach a class on plantains and tostones!

RTG students learned everything from the history of plantains to the process of double frying. Working in groups of two, they helped each other cut, peel, and fry their plantains as Chef John instructed.

Thank you, Chef John, for coming to RTG and we hope you come back soon — RTG students loved your recipe so much they made it today during open kitchen!

RTG students attended the opening day of the Brookline Farmers’ Market! When they arrived, they went directly to the ice cream truck to get a sweet treat to beat the heat.

Ever wonder what a student’s day at RTG looks like?

RTG students receive personalized schedules based on their interests, skills, and long-term goals. This is a glimpse of everything an RTG student can do!