The brain continuously monitors speech output to detect potential errors between its sensory prediction and its sensory production (Daliri et al., 2020). When the brain encounters an error, it generates a corrective motor response, usually in the opposite direction, to reduce the effect of the error. Previous studies have shown that the type of auditory error received may impact a participant’s corrective response. In this study, we examined whether participants respond differently to categorical or non-categorical errors. We applied two types of perturbation in real-time by shifting the first formant (F1) and second formant (F2) at three different magnitudes. The vowel /ɛ/ was shifted toward the vowel /æ/ in the categorical perturbation condition. In the non-categorical perturbation condition, the vowel /ɛ/ was shifted to a sound outside of the vowel quadrilateral (increasing both F1 and F2). Our results showed that participants responded to the categorical perturbation while they did not respond to the non-categorical perturbation. Additionally, we found that in the categorical perturbation condition, as the magnitude of the perturbation increased, the magnitude of the response increased. Overall, our results suggest that the brain may respond differently to categorical and non-categorical errors, and the brain is highly attuned to errors in speech.

For those families that rely on food banks as their main source of groceries for the week, it is not uncommon for the parents or children to not know how to prepare the ingredients in a way that can provide as much nutritional value as possible. A cookbook with a collection of recipes that specialize in using ingredients commonly found in food banks would be one way to help improve the physical and mental health of families while also teaching children how to cook and prepare nutritious meals at home. I was inspired to create these recipes because I wanted to work with food banks and pantries to help educate their clients about healthy eating and cooking techniques. I wanted to show families that they can cook various meals using many of the same ingredients in different ways. I also wanted to develop recipes that encourage children to cook, become more familiar with different food items, and improve their relationship with food since a significant portion of clients are children, meaning they grow up relying on the ingredients food banks offer. After finding out which recipes and other nutritional aid programs currently exist, I spoke with a few different food banks to learn what types of food are typically distributed from food banks. From there, I drafted a list of recipes, worked with AZ Health Zone to analyze the nutrients for each recipe, and revised the recipes to better meet the nutrition standards of AZ Health Zone. As of now, a handful of food pantries, including the AZ Health Zone, agreed to share my total of 9 recipes (in English and Spanish) with their clients.