Embracing the Plants

Recipes

Once the pandemic was in full swing, food became rather scarce out in the county where I live. Frozen meals? Gone. Frozen vegetables? Gone. Meat? Gone. Dairy products? Sparse. What I could find in abundance were fresh fruit and vegetables. Largely because these do not store long term and people were stocking up on everything that they could hoard for the long haul. Could I really sustain my meat-loving family of 4 on fresh fruits and vegetables to help stretch our very thin stock of meats and dairy products? I have included some basic recipes that I used to help get through the pandemic. This massive change in diet left a lasting impact on my experience of the pandemic through my sense of smell, taste, and hearing. Meals no longer smelled like warm cooked meat with roasting potatoes. Meals became light and fresh. My house began smelling more like a garden every time I prepared a meal. I also no longer smelled the warmth of the stove or the smell of a pan heating up, since we chose to eat a lot of the plants and fruits in a more raw style to get the maximum nutritional value. The taste of meals and snacks changed from processed foods to natural snacks like nuts, dates, and dried fruit. I could taste the change from the pandemic. Everyday noises that would occur in my pre-pandemic household were no longer present in my pandemic household. No longer was there the sound of the oven turning on, the microwave running, or oil popping in the pan on the stove top. Instead, the new normal sounds were that of the food processor to make hummus, the sound of the blender making smoothies, and the sharp tap of the knife colliding with the cutting board. The recipes I chose to include are ones that we started with that have changed the way we eat. These were the easiest to sustain with readily available produce in my rural area.

Arizona State University, HST 643, Sensory History, Diet Change,

Sarah Soliz

2020-06-14