Carla Dollar Oral History, 2020/03


Title (Dublin Core)

Carla Dollar Oral History, 2020/03

Disclaimer (Dublin Core)

DISCLAIMER: This item may have been submitted in response to a school assignment. See Linked Data.

Description (Dublin Core)

I was given the assignment to share a recipe I made during quarantine that started March 2020. However, the reality was that as an essential worker, I had no time to cook. And in my tiny, conservative town, we rallied together to support local business. We ordered more take-out foods during that time, to support our friends and family who owned restaurants, but also, just didn't have time to cook.

Recording Date (Dublin Core)

Creator (Dublin Core)

Event Identifier (Dublin Core)

Partner (Dublin Core)

Type (Dublin Core)

audio file

Controlled Vocabulary (Dublin Core)

Curator's Tags (Omeka Classic)

Contributor's Tags (a true folksonomy) (Friend of a Friend)

Collection (Dublin Core)

Linked Data (Dublin Core)

Date Submitted (Dublin Core)


Date Modified (Dublin Core)


Interviewer (Bibliographic Ontology)

Carla Dollar

Interviewee (Bibliographic Ontology)

Carla Dollar

Location (Omeka Classic)

United States of America

Format (Dublin Core)


Language (Dublin Core)


Duration (Omeka Classic)


Transcription (Omeka Classic)

Carla Dollar 00:01
Hello, I'm Carla Dollar, and I am in History 515 food history at Arizona State University. And I have been given the assignment to share a recipe that I followed or that I, you know, made during the covid 19 pandemic, especially focusing on when we were quarantined. And so, before I share the recipe, I think that it's important to share a little bit about what our life looked like, during that time. I am, I live in Northeast California. We are a very small community that has made national news over the last couple of years, mostly because we are a very conservative community. We're in the middle of the Dixie fire right now. We have a prison that's being shut down. And we also have very conservative views and not so conservative state. Now, what does that mean in the scheme of all things, COVID. It actually factors in quite a bit, because of how we looked at and how we handled the pandemic. Now at first our community we, we did what everyone else was doing, we shut businesses down. I'm part of a local theater that shut down literally the day before our opening weekend. That was pretty painful. But our kids were sent home from school, they were sent home for the rest of the school year. And so yeah, we we did shut down. But over as time was kind of progressing and moving on, the more we loosened up. Now, while our public health was involved, and we couldn't open up businesses, we definitely have this rallying cry to support local business as much as possible. And that meant doing takeout doing whatever we could, because these restaurants were owned by our neighbors, our friends, our family, and we wanted to support them as much as possible. Now you add to the fact that I am an essential worker. And anyone who is an essential worker knows that during that time, not only did we work our normal hours, but we usually put in a whole lot of extra hours. So as an essential worker, I'm working a whole lot during this time, and then I'm also going to school. So I definitely didn't want to cook, I would come home pretty tired and then need to do school. Now my children are home and so my children would do some cooking, they would pick up the slack a little bit there. My youngest learned how to cook potatoes and how to make a eggs. She would read the back of a box and make a cake or make a frozen dinner or something along those lines. But I myself definitely did not want to cook. And so when I'm asked to share a recipe, I asked my kids what did I cook during that time I literally cannot remember cooking anything at all. I'm sure I cooked some but I definitely wasn't following any recipes I quite honestly ordered. It wasn't hellofresh but it was the green one because it's you know organic foods so so I kind of did that sort of thing we did the box dinners that would come home on occasion not often. And then my biggest thing quite honestly was to do takeout because of being in this conservative little town. We're wanting to support our friends and family who are owning these restaurants and we want to see them survive and and and thrive if possible. So I definitely don't have a recipe to share. And where does the the small town play a factor into that? Well, again, like I said, we we know everybody but it was short lived. You know by the time summer hit we were definitely moving back into restaurants, those spaced we were doing whatever we could to live as normally as possible by the following school year. Most Most of our kids were back in class. There were some fluctuating where they were sent home for a week or two, and then they would go back again. But for the most part out of the school year, our kids were in a classroom setting. Still working a whole lot of extra hours. So even though when we got back to normal-ish, for the most part, I still was not cooking. Definitely looking at that takeout so I go back to and I said it already, I didn't have a recipe to share. If anything, my children have learned how to be a little bit more self reliant, not necessarily eating the best foods, but because of where we live. It wasn't. It wasn't long lived and we spent a lot of time doing that takeout.

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This item was submitted on August 8, 2021 by Carla Dollar using the form “Share Your Story” on the site “A Journal of the Plague Year”:

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