Items
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Cooking
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2020-08-08
Relearning to Cook
I have loved to cook for as long as I can remember, but I had a few rough years and stopped cooking. With the onset of stay-at-home orders for the COVID-19 Pandemic, I went from 60-hour work weeks between my two jobs to nothing. My mind and hands were itching to do something, anything. As many of the grocery stores started to have supply shortages and I now had a much more limited budget; I had to get creative. So, I began to cook. I started slowly with fancy coffee drinks and eggs and moved to bread and pasta. Nationally people were baking bread so I thought well I’ve got the time I might as well try. What started as something I had learned to dread suddenly became my day’s highlight. I was cooking again! The dance of moving through my small kitchen. The clank of pots and pans and knives and wooden spoons in metal bowls playing in time to Otis Redding. The joy of tasting a recipe and nailing both the flavors and the serving size (many recipes serve 4-6, I live alone). It was truly a full-body experience. I soon realized that I hadn’t repeated any meals in about two weeks and decided to challenge myself to go as long as possible without repeating a recipe, if a meal required a repeat that portion simply didn’t count in my tally. I ended up making over 225 different recipes. -
2020-04-24
Gluten-Free Vegan Perogies
My fiancé is vegan, so it's hard to find comfort foods that are also vegan and gluten-free. We spent a lot of quarantine days finding and messing around recipes that were gluten-free. We eventually ended up making the recipe, and even though the perogies were a little thick on the dough side (gluten-free dough can annoyingly do this sometimes). Many days were spent with my fiancé that I cherished, even though we never knew when I was going back to work. During this time, I'm sure most people felt like this. I think what was important was the reset we got when the stay-at-home orders were put into place. I think it made everyone realize the things we took for granted and the people that we saw every day. -
2022-03-20
Cooking During the Pandemic
This is one recipe I learned to make during the pandemic. It is a chicken pot pie with a biscuit topping (that I luckily did't have to make myself). I've made many things over the course of this pandemic. Restaurants became too much of a hassle for a while in 2020, and many weren't even open. I used to go out to eat more often before the pandemic, but with me starting school again in the fall of 2020, in addition to masks being very annoying for me to want to wear, I would either order takeout, or make food myself. Between school and the pandemic, cooking has become one of my favorite hobbies, as I need to eat anyway, and I have been able to try types of food I didn't know I'd like. Prior to the pandemic, I would not eat pickled things as often, but now I seek it out with recipes to try. I also learned some new skills, like discovering I can make the non freezer variety of jam, and how to use cast iron the right way. I maybe would have learned these skills later on anyway because I enjoy cooking, but being at home more has made me want to try more recipes. Contrary to the stereotype, I did not learn how to make sourdough from scratch during the pandemic, but my dad did, and now he's on a kick with making sourdough bread weekly when he is home. Cooking has been one constant I have had, and I did it before the pandemic, but currently, I am doing it more often to save money and learn more skills. I intend to teach my kids in the future on how to cook things. It's more than a hobby for me though, as the better I can cook, the less likely I am to want to spend money on takeout. With rising prices of food in 2022, knowing how to cook has been a blessing. -
2020-04
How Stuffed Peppers Kept Me From Killing My Roommates
In March of 2020, I had just turned 22. I was prepping to graduate from Loyola University Chicago and searching for a job in journalism — a notoriously tough field to start out in, pandemic or not. The virus started spreading, and the jobs started disappearing. Chicago, my once-vibrant home where people scattered like ants as the CTA trains screeched into the station, was deserted. It was eerie. The internet was swarming with newly viral recipes: banana bread, sourdough starters, homemade pizzas. I wasn't interested in those, they didn't strike my fancy. In a time of severe isolation for most, I was stuck with roommates. Don't get me wrong, we had our issues. The dishes were almost never done, and we disagreed on whose responsibility they were. But in my boredom, I took up cooking, and for once I didn't mind cooking for them as well. I was one of many COVID-induced chefs who began as amateurs and blossomed into connoisseurs that rivaled the best of takeout menus. The only problem was, I'm a vegetarian, and my roommates are born-and-bred Midwesterners, set in their ways of eating and enjoying meat at nearly every meal. But by April, I had sprung head-first into a phase of cooking stuffed peppers several times a week, and they had followed me down the rabbit hole. There were no disagreements about whether to put meat in the filling or not — we didn't need it, there was enough flavor and protein regardless. And the dishes were always done, somehow without a single argument or passive-aggressive slam of a door. The peppers were fun and colorful, Instagram-worthy in a time that lacked almost anything visually intriguing. They became a source of collaboration instead of the division that had seeped in through our 100-year-old Chicago apartment's walls, a result of being trapped with no one but each other for weeks on end. It's superstitious, maybe, but I think these peppers may have saved us from severing our relationship forever. We mended our fracturing friendships and became a family once again, eating dinner together and making sure the kitchen was clean. -
2021-02-04
New tastes during lockdown
During lockdown, like many others I came in need of something to pass the time, and also like many I turned to cooking. It was something I already enjoyed doing pre-Covid, but had much less time for it. But during lockdown, there was substantially more time to put into trying new things. Trying all these new recipes became a part of my everyday life, ranging from fresh pasta, to chicken parmesan, to birria tacos. Almost all of these were new recipes to me, and the experiences and sensations that came with making them became a core part of what got me through lockdown. The smells of braising meat and stock simmering became something to look forward to each week. The new tastes and smells were something that brought the family together as we were all home, and cooking in our house is not a solitary affair. And each new dish only pushed me further down the rabbit hole of what most would consider way too much effort for a weeknight dinner. The photos attached are final dishes of Chicken Noodle Soup, Chicken Parmesan, and Birria Tacos, along with an in progress photo of the birria taco meat after braising. For recipes, refer to Binging with Babish on YouTube. -
2020
Cooking During Quarantine
As a 14 year old kid during quarantine, I had not much to do. I was separated from my friends and longing for ways to feel free. At times, I even found myself begging to go into school, wanting to go back to the old world. Now, everyday would be the same routine. I would wake up and get on my zoom class, eat, and repeat. Yet soon, I began cooking. I found a way to connect and find myself through the foods I baked with my family. Now, I cook whenever I can. -
2020-03-29
Cauliflower Fried Rice
This cauliflower fried rice was the first of many recipes that my family cooked together during covid. It reminds me of the uncertainty we felt, cooking a new recipe during such a weird, unpredictable time. I still value the time that my family and I spent together during quarantine, and I sometimes wish that we could still cook together every night like we did during spring of 2020. -
2021
Food Industry Post-Pandemic
Given the changes the food industry had to go through to adapt to the pandemic, it is unlikely all of those changes will go away as vaccination rates continue to rise and positive COVID-19 cases go down. With an increase in consumers enjoying fresh food and home cooked meals, there is a possibility this decrease in eating out will continue even as restrictions are lifted. This could be due to new social norms, saving money, or even newly developed preferences. Only time will tell if these patterns are predicting the future, or if they will change once more as public spaces become safe again. -
02/20/2021
Peg Spangler Oral History, 2021/02/20
I recorded a mini oral history with Peg about silver linings and positives during the pandemic. -
2021-01-24
Almost a Year of Virtual Girl Scout Meetings
When our Girl Scout troop transitioned online in the spring, we never foresaw the entire year being online. When my best friend/co-leader and I made the calendar in the summer, we originally made it through the end of 2020, thinking that by January we’d be back in person. I guess that shows how short sighted humans can be, a virus doesn’t run on a calendar, so it was silly to think things would be dramatically different without widespread access to a vaccine. So here we are in 2021, pushing through every other week. It has been really great to maintain the normalcy of meeting together, though. All the girls are either going to school on a hybrid (half the week in person, half at home) schedule or a full distance learning schedule, so it’s just nice to have the regular interaction with each other just like they did before quarantine. This also was a perfect opportunity to give the girls increased ownership of the troop. Now that they’re in fourth grade, we have made leadership roles, so the girls are responsible for different parts of the meeting. This takes the pressure off me for having to fill two hours on Zoom in a way that is fun and meaningful and doesn’t feel like school! I absolutely love seeing their creativity in making up games, activities, snacks, and issues/problems in our community they want to help fix. There also are some girls who used to be passive who have really loved this platform and have really stepped into being leaders. I am, however, running low on badges they want to earn that are easy to do over Zoom. The one shared here ended up pretty fun. To earn the “Simple Meals” badge, the girls worked in virtual groups to make different breakfast, lunch, and dinner meals. Then they basically did their own cooking show by walking the other girls through making whatever the dish was. Bonus - everyone was nice and full by the end! I miss my girls terribly, but we are so fortunate to be able to have the girls continue to meet, share, and support each other while we patiently wait for the cases to decrease. -
2021-02-07
Kitchen Organization during Covid
During Covid, I started to cook a lot of different foods that I had never before. I was always cooking simple things with chicken and potatoes mostly, sometimes pasta and other easy dishes. During Covid, I started to experiment with new styles of cooking and cuisines. I quickly found that my small kitchen was filling up with items and ingredients which was causing chaos and disorganization. I bought a bunch of bins to get things organized. For all of the terrible things going on during the Covid year of 2020, I tried to take advantage of the time by upping my kitchen game as best as possible. -
2021-02-07
Brussel Sprout Failure
I have been growing Brussel Sprouts for a few years now. I love growing, eating, and cooking with them! I was looking forward to my harvest of Brussel Sprouts during the 2020 season, especially with the Covid lockdowns and all of the stress involved. It was terrible to see that pests ruined all of my Brussel Sprouts plants so I had none. It was the biggest failure of my garden this year and was made all the more disappointing with the Covid situation going on. Here's to the 2021 season and hoping that I can harvest delicious sprouts! -
2021-02-07
Instant Pot cooking
I bought an Instant Pot a year or two ago when it was the new and big thing in cooking. When I got it, I like many felt quite overwhelmed by the device. Therefor, I really only used it every once in a while to cook rice. Otherwise it stayed packed away in my kitchen. Then the Covid lockdowns started in March, which resulted in more time at home and a desire to do other types of cooking. I started to watch Youtube videos on the various functions and countless recepies. During the lockdowns, I have used my Instant Pot to make everything from soups/stocks/stews to tacos and all sorts of different types of dishes. I would say that I used the Instant Pot more than (or as much as) any other tool in my kitchen during the lockdown. -
2021-01-28
My Time with COVID-19
Well, it finally happened. After social distancing for the better part of a year, I caught COVID-19 from a trip to the grocery store (I think). At first, it started off as any other normal cold, but it soon degraded into the worst fever I have ever had in my life. It felt as though my entire body were a blast furnace, and the bodily fatigue I felt made the experience a lot worse. I was barely able to stand up to close my bedroom blinds for most of my illness. Thankfully, my family supplied me with plenty of love, good medicine, water, hot tea, and books to help me recuperate over the course of these last few weeks. As of January 28th, I no longer feel any fatigue or fever, but my sense of smell has yet to return. Hopefully, it returns soon because I miss the smell of my mom's cooking! This experience really put this pandemic into perspective, and I hope everyone stays safe and takes extra precautions to avoid catching this disease. It is no joke and it will knock out young people for the better part of two weeks. Protect yourselves! -
2021-01-24
Grabbing for Groceries
Grocery shopping is part of nearly everyone’s life. We’re used to going into a store at most hours of the day and night and finding what we need. Many of us eat out quite often so don’t stockpile food supplies at home and don’t cook at home very often. So grocery shopping pre-pandemic was a relatively easy and boring task. With the pandemic came restaurant closures and restrictions and people started eating at home more often. People started buying greater quantities of food and other grocery items (particularly toilet paper!), which led to shortages and quotas on the purchase of particular items. The grocery store became somewhat of a combat zone, with people battling each other for items and viewing others as the enemies who either were going to steal their food or give them the virus. The entire grocery shopping experience changed precipitously for most individuals and reflected a major shift in how society acquires and shares its food. -
2021-01-24
Home Food Delivery: What a Treat!
One of the most basic survival needs is food, so when the pandemic hit many individuals were struggling to meet this need with the changed food landscape. Restaurants were closing, grocery stores had restricted supplies, going grocery shopping could be dangerous in terms of exposure to the virus and exposure to people fighting over items, and many people weren’t in the habit of cooking at home every day. So this most basic of needs underwent significant shifts due to the pandemic. I dislike shopping, cooking, looking up a recipe, cleaning up the kitchen, and even eating. So I tend to eat out quite a bit. I pivoted during the pandemic to getting home food delivery and that change has been one of the few positive effects of the pandemic. It saves me time, reduces stress, and improves my health because of the healthy food choices. -
2021-01-19
The Happy Little Chef
The media focuses a lot on the losses children are facing during the pandemic. And while I certainly would prefer that the virus was contained and my son would be able to attend school in person, take piano lessons with his piano teacher beside him instead of on a Facetime call, and play with a friend outside of his older sister, my six year old son is genuinely enjoying quarantine. I realize this is a privilege - we have a backyard, space, two working adults who can afford food and technology, and a live-in grandma who can help with any distance learning issues. But my son seems to be thriving in this much simpler and quieter life. We always did a lot together as a family, but we did not spend a lot of time actually at home. Now that we’ve been home together for over ten months, we have settled into this new life that involves my son helping my husband make dinner every night. And he LOVES it. It’s not as though he had never cooked before, but to be able to do it every night, side by side with his dad is an experience he did not have in our pre-quarantine life that was much faster paced and on the go. Many nights, the little chef will bring me a menu that outlines the dinner and asks for my order. He takes such pride in telling all of us what parts of the meal he was in charge of. He assures us he is both the owner and the “cooker” of the restaurant and that his daddy is his employee. When dinner is over, he asks to take my plate, and has recently become very interested in washing all the dinner dishes himself (no complaints here). I certainly long for the day that we can go back out in the world, but I feel very blessed that my son will be able to look back at this year with happiness, even in the midst of such a dire situation. -
2020-04
Banana Muffins
When the pandemic began, the company I work for sent us all to work from home. While I did some baking and cooking before, I took it upon myself to grow and learn more. Plus, in the office we usually had some sort of food available, and now I had to provide that for myself. I began looking up recipes to make at home that were fast and easy, yet really good. I stumbled on this recipe and now it is my go to recipe. The smell from them baking and after they come out of the oven is great, and they don't take too much time. The smell lingers in the house the rest of the day as well, and the I love the flavor of these muffins. -
2021-01-12
My favorite things
This document contains several of my favorite things that have helped me get through the pandemic, such as video games, music, my banjo, cooking and my dog Dobbs! I submitted this from the ASU HST 580 internship course. -
2020-03-26
Stay Home
The photo includes a pie with the caption "stay the f*ck home" and therefore provides an insight into the mentality of many Canadians during the long months under lockdown. The pie also includes flowers and leaves which contrast to the firm caption. -
11/19/2020
David McKenney Oral History, 2020/11/19
David John McKenney lived in rural Michigan for most of his life. In this interview, David reflects upon the challenges that COVID-19 wrought on the rural school districts for which he works. He describes how he and his coworkers wrote code that helped transition students to remote learning and saved other districts countless hours of labor. David also touches upon his experience in Ukraine and the flu quarantine that occurred there seasonally. He contrasts this with the current American quarantine and highlights his concerns about freedoms of speech in reference to lockdowns. His concerns about freedoms of speech also extends to the future of Christianity and the church. He expresses his anger about the 2020 election season. In addition, David discusses his frustration with rioting in Portland, Oregon and Seattle, Washington. David remarks on the shift in real estate from urban areas to suburban areas and the rise in construction. Finally, David comments on his participation in pandemic trends (such as baking bread) and increased time spent with family. -
2020-09-14
Jewish Melbourne: Sholem Aleichem Grade 6s ‘Gast Oyf Shabes’ - with Bronia Koperszmidt making the traditional Sholem Aleichem College honey cake recipe in Yiddish
"Last Friday, the Grade 6s welcomed Bronia Koperszmidt as their latest ‘Gast Oyf Shabes’. Bronia, who is a former Sholem Aleichem College parent and current SACCEC student, taught the children how to make the traditional Sholem Aleichem College honey cake recipe in Yiddish. This recipe, which Bronia has been using since her children attending the school, is the recipe of Mira Zylberman (the former directress of the Sholem Aleichem Preschool and bobe of Lererin Reyzl Zylberman and Lererin Dvora Zylberman). The students were also taken on a photographic trip down memory lane to see how Bronia’s family connections to the College related back to the students themselves and their own journeys. We hope this will instill in them the understanding that our Sholem Aleichem College families remain a part of our community well-after leaving our college." -
2020-09-10
Jewish Melbourne: Sholem Aleichem ‘Gast Oyf Shabes’ - cooking from Fania Lewando's cookbook
"Last Friday, the Grade 6s welcomed vegan chef Michal Dawid Lachur all the way from Warsaw, Poland as their latest ‘Gast Oyf Shabes’. Michal taught the Grade 6s about vegetarian chef, Fania Lewando (1887-1941). Lewando ran a vegetarian restaurant in pre-WWII Vilna. The restaurant attracted figures such as Marc Chagall and Itzik Manger. She also had a cookery school, where she taught about vegetarian nutrition. Fania Lewando published the Vilna Vegetarian Cookbook (Vegetarish-Dietisher Kokhbukh) in 1938 in Yiddish. Many years later, it was translated into English and is available online. Michal led our students in a cooking workshop, where they learned to make a rice kugl and a prune tsimes. The students had a great time cooking with Michal and enjoyed learning to make Lewando’s take on these traditional dishes. A sheynem dank to Michal for joining us in the early hours of the morning to work with our students." -
2020-04-01
"The Coronavirus Is Bringing Back a 1,000-Year-Old ‘Cheese’ in Japan" - Atlas Obscura
Like other countries during the COVID-19 pandemic, Japan is experiencing a rising interest in learning new cooking recipes, particularly local culinary traditions. In a short article for Atlas Obscura, Makiko Itoh looks at how the recent cooking craze has hit Japan through the lens of a particular dairy product, known as so. Recently, the Japanese dairy industry had a problem with being unable to sell its surplus milk supply overseas due to the transit disruptions created by the pandemic. In response, Japanese consumers were encouraged to purchase more milk to save the industry and to use them for local recipes. One recipe in particular, known as so, has gained increased interest from Japanese foodies. According to Itoh, so is a cheese-like dairy product that was first created during the Nara and Heian periods of Japanese history, when dairy farming was at its height. So was popular among aristocrats, and even the Japanese emperors of the time were avid consumers. However, according to Itoh, the rise of the Kamakura Shogunate and the samurai warrior class caused the popularity of so and other dairy products to decline markedly. So making was recently revived by foodies and history buffs, who have helped popularize the recipe again for new consumers and amateur cooks. -
2020-05-04
Get This Bread
With so many people stuck at home, some working from home and some with more time on their hands than they know what to do with, baking has seen a surge in popularity. From simple loaves of bread to fancy layered cakes, a lot of people have tapped in to their inner baker. -
2020-08-17
Jewish Melbourne: online cooking
A photo taken by Peter Haskin and shared on the Australian Jewish News's facebook page: "As part of The AJN’s “Our resilient community during COVID” series, we feature Melbourne’s Racheli Naparstek who shares with us a dish she just made in her private online cooking lesson with Nitza Marom, Access Inc.'s hospitality program manager. Cooking classes are one of a suite of online programs developed by Access in response to COVID-19. For many members of our community who have disabilities, the challenges of the current situation are magnified. Access Online was developed to support participants in keeping their independence, employment and personal development goals front of mind despite the pandemic, and despite the reintroduced restrictions." -
2020-10
Cooking in the Fire Pit
Avoiding restaurants in an attempt to quarantine and social distance has led me to try new things. One of those new things is cooking over coals in my fire pit. I cut up a pineapple and seasoned it with Tajin, wrapped it up in foil and placed it in the hot coals for about 15 minutes. Took the pineapple out, let it cool for about 5. Delicious! Absolutely delicious! -
2020-07-15
Food Creations During Quarantine
Pre-Quarantine, there was the opportunity maybe once a week to cook something extravagant for dinner; it was always a treat coming home from work and having the house already filled with some aroma that made instantly remember just how hungry I was. As quarantine limited both other responsibilities and the opportunity to go out to eat, the chances to experiment became more frequent. My grandmother had previously run a restaurant years ago, so this became my opportunity to sous chef and learn some of the tricks of the trade. The infrequent aromas of 2019 were replaced by the almost daily culinary adventures that we went on, be it cooking, baking, or anything in between. For myself, and so many others, baking definitely become a type of release to combat the mood swings and general boredom that quarantine offered up on a daily basis. For my cooking escapades, I would usually stray towards the foods that offered comfort, either through their taste or through their smell. Not being restricted by a mask indoors made the simple act of inhaling that much more enjoyable. There was something that was comforting about having those smells wafting through the house, almost a sense of nostalgia not so much for pre-quarantine but for childhood maybe? -
2020
Jewish Melbourne - My Two Lockdown Experiences - Day by Day
I shared my thoughts, experiences and feelings: my family and me in lockdown. In both lockdown #1 and lockdown #2, in daily blog posts over many weeks. Many of the stories include Jewish-life aspects. -
2020-04
Coping with Quarantine
I must say 2020 so far was not what I expected it to be. I began Brooklyn College on January 30th, 2020 for spring semester after taking a 10 year break from when I received my associate’s degree.I enjoyed getting back into the swing of things and coming to campus, making new friends and getting to know my Professor’s and engaging in my classes. This was a new routine me and it was exciting but challenging as well, between work, home life and taking five classes to say I was super busy was an understatement. When I first heard of the Corona Virus and what was happening in China, the resilient New Yorker in me thought “ this is NYC that won’t happen to us, we are fine “ but I was wrong. I was truly blindsided when the virus started spreading and became a world wide pandemic. Sadly I realized that it was serious when the mass hysteria began and I could not find toilet paper, hand sanitizer and everyday cleaning products. Shortly after, College became remote and I found myself unemployed. My busy, hectic, challenging and exciting new routine suddenly came to a stop, but I would soon realize the blessing in disguise with this quarantine. I was now home with my Sixteen year old Son and we were both learning from home. It was not easy for me, I soon noticed that I learn better in a class setting. I found it difficult to give my full attention to my Professor’s and my assignments but I pulled through and found the discipline to pass all my classes. During the quarantine I needed to find ways to make life interesting for myself, my Son and Fiancé. We started spring cleaning early, I started cooking takeout dishes that we missed, such as Chinese fried rice and Magnolia Bakery’s Banana Pudding, and I even learned how to dye my roots blond. My family and I were blessed to not be affected by Covid-19 personally and the quarantine did bring us closer together and although 2020 was not what I expected I am thankful and blessed for what it has given me and I hope that we all can only move forward and I pray there won’t be a second wave. God Bless us all. -
2020-08-09
How food keep me from Alcoholism
struggling with alcoholism I found a outlet in cooking, this post shares some of the things that I have made over the last few mouths. I wanted to showcase some positive notes of this pandemic and how it has brought mental wellness to the forefront. -
2020-07-17
A Warm Meal Shared
It's my story in how something mundane like cooking a meal and the community of sharing a meal is affected severely by COVID 19. Since I live alone at present, it is difficult, let alone near impossible to share a meal with anyone else and the disconnect I feel affects me and possibly some people who have to live alone and no one to communicate with. It's also a story of longing forward to see my fiancée again and trying to live life with a semblance of normalcy in an uncertain world.