Items
Tag is exactly
bread
-
2020-03-13
Bread?
Before this was taken, I found out school would be online for the rest of the semester heading home for spring break plus two weeks. Boy if only I knew what I know now... -
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. -
2020-05
Silence in the Morning
At the beginning of the pandemic, I was working at a hotel on a US Military base in Stuttgart Germany where I typically worked the overnight shift. As such, my commute home in the mornings was usually the noisiest part of my day. I would often pass by the local bakery on my way home, one of the busiest places in town in the morning. I would hear the sounds of the shuffling of feet of the people in line, the clink of coins on the counter, the crinkle of paper bags filled with the daily bread the Germans would buy or the pastries they would eat for lunch, and the whine of the coffee machine for their morning coffee. In the background was the constant droning of the morning rush hour traffic. After the lockdown, when the German government shut down businesses, I had to continue working as the military converted the hotel I worked at into a quarantine facility. I continued with my overnight shifts and my commute home in the mornings while everyone else stayed home. What struck me the most about my new commute home was the silence. The utter lack of noise was practically oppressive. I could close my eyes and the only difference with the dead of night was the warmth of the sun beating on my skin. What was once the noisiest part of my day was now the quietest. -
2020-03-31
Banana Bread Madness
Like a lot of people when the pandemic hit, there was a great deal of uncertainty. I didn't know how to function really, not teaching school, so like a lot of people, while thinking about my kids shortened year, I turned to baking. I tried Banoffee Pie and that was a huge faliure, but then , I stumbled on this Banana Bread recipe. I made upwards of 25 loafs in the months that follow. Every time I taste that sweet banana goodness, I think of how much I both enjoyed having that time (I mean, daily naps, what is there not to love) and how much uncertainty there was. -
2021-12-17
Cooking During Covid
These photos are a couple of many foods I have created during the Covid-19 pandemic. Although these times were depressing and lonely in ways it was a gift for me to be given the time to find my passion as a chef. Homemade pasta takes 2+ hours, and homemade bread takes 4+ I never would have had the time to do this before Covid. I think that during this time it is very important to find a little bit of light in a time of darkness, and that's what I did. -
2020-03
Baking: Impossible
Back in December of 2019, my wife and I were visiting my parents and grandparents in Mesa, Arizona. It was Christmas time, so we were enjoying a bit of leisure time that we typically didn't have. I had just graduated from Brigham Young University-Idaho with a degree in History Education, and my wife just finished a rigorous semester in her study of English at the same school. We were ready for a break. Before meeting up with the family, my grandmother brought up the idea to teach my wife and I how to make homemade bread. It was her grandmothers recipe, and I loved it, as she would occasionally make the dough to make scones or kraut biscuits. This particular recipe made a lot of dough and needed to rise three times. Because of this, making bread was an all day event. Just a few short months after learning to make bread in my grandmother's kitchen, COVID-19 shut down the world. We were living in Rexburg, Idaho at the time-a small town of around 28,000 people located in south-east Idaho. Given that we were in a rural location, we didn't feel the immediate effects of the virus like Seattle, New York City, and Los Angeles. However, around early March, schools shut down and we were told to stay indoors whenever possible. Given that I was a teacher, I was suddenly learning how to run applications like Google Classroom to teach from home. The school district wasn't sure how long I would be working from home for. Initially, they only wanted to close for two weeks to deep clean the school. However, this ended up lasting through the end of the school year. My wife was now also at home. Her studies switched from in-person courses to online courses. Professors who had spent their life in the classroom were suddenly figuring out how to teach via a new medium. It was challenging for all, but everyone seemed to be more patient with each other. Given that my wife and I were home, and given that we had more time, we decided that we would make the bread recipe that my grandmother had taught us over Christmas break. Everyone was encouraged to only shop when absolutely necessary, so we added the flour and yeast to our shopping list. However, when we went shopping only a few days later, the baking isle had been decimated. The only types of flour that were left were expensive bags of specialty flour that came in much smaller portions. Yeast was nowhere to be found. Even things like baking soda were gone. When I think back to the early days of the pandemic, I think of panic. While my wife and I were able to remain calm, many people worried they would not be able to find basic necessities. Grocery stores ran short on many items-toilet paper, canned food, flour, sugar, paper towels, cleaning supplies, amongst other things. Many things that were taken for granted were now an uncertainty. So while we did have more time on our hands, baking bread wasn't an option. -
2021-03-21
A tale of the babka
If you had asked me if I was a baker prior to the year 2020, I would have unequivocally said no. A cook? Yes. But a baker? Absolutely not. But that was before the global Covid-19 pandemic. I worked in the cruise industry prior to the pandemic and I travelled a lot for my job. I was not home enough to really jump into and try to master baking. Following mandatory quarantine in March 2020, I suddenly had extra time on my hands. Further, I was laid-off from my job in early June and ended-up with even more time on my hands. Like so many around the world during quarantine, I took up baking. But unlike the many who tried sourdough, I started with making standard wheat breads and then went straight to enriched breads like babkas or challahs. The photos I am attaching here show my progression as a baker. My first babka was fine and tasted great, but as you can see, I have improved in technique and in flavor over time. My favorite babka recipe comes from King Arthur Flour. As a new baker, I relied on the King Arthur Flour website for flour and yeast tips, baking tools, and recipes. I was too hesitant to add walnuts the first time and I accidently used a quick-rise east instead of standard yeast. As time went on, I felt more comfortable adding walnuts and raisins. I also felt more comfortable working with the dough to perfect the twisting technique of the babka. I relied on trial-and-error for most of my recipes, but I also watched all episodes of the Great British Baking Show and found some videos that gave me the basics of flour, yeast, and water. My family were very surprised by this newfound baking skill. But they enjoyed tasting the results. I have enjoyed bringing people together over food – and I have enjoyed giving loaves as gifts. I am still trying new bread recipes and plan on continuing to bake even as life slowly returns to our new normal. -
2020
Humorous memes about 2020
These memes humorously sum up the way 2020 went for us. We were stuck at home. Many of us baked bread and didn't get dressed for days. Our poiticians told us one thing one day and then contradicted it the next. -
2021-03-19
#JOTPYPhoto from wanderlust_wilsons
So much bread during quarantine times #jotpyphoto 🍞🍞🍞 -
2019-03-17
The Smell of Bread
I have uploaded a story of scent. During the first part of the stay-at-home order in Washington state, March 2019, I baked fresh bread daily to help my family during the food shortages. The amazing aroma of bread filled my home and brought hope to my family that everything would be well. -
2020-05-31
Finding Creativity in the Unexpected: Bread Art
There have been many ways people have chosen to let their creative energy loose during the pandemic. The story that I have uploaded is about a woman, named Manami Sasaki, who found her niche during Covid-19 to be turning bread into works of art. Sasaki designs bread with replicas of art as well as traditional Japanese imagery. Sasaki says that this practice keeps her calm and in good mental spirits. I chose to place this object in my mini archive because I feel as though this source attempts to fill an archival silence as well as amplify the voices of marginalized groups. This is an incredibly niche practice that amplifies Japanese culture -
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. -
2020-04
Celiac Disease and Quarantine
In April of 2020 I was diagnosed with Celiac Disease and had to immediately stop eating anything that contained gluten, so no wheat, barley or rye. Gluten is in EVERYTHING. Bread of course, but sauces, candy, condiments, cheese dips, frozen foods, you name it. It is even in beauty products and lotions. Learning to live with CD meant learning how to change the recipes to some of my favorite dishes. I started with a Gluten-Free loaf of bread, which ended up being a disaster. Unlike a regular loaf, GF flour is not sticky or elastic, but acts more like a batter. The “dough” was ultra soft and wet, and especially hard to form. I followed the instructions, but the bread came out hard on the outside and dense and wet on the inside, like an old 50s cake recipe. Quarantine and baking hasn’t been the greatest combo. -
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? -
2020-10-12T09:40
Our Six-Week, COVID-19 Baking Crisis
My wife and I were both home from our jobs by mid-March because the COVID-19 pandemic had, for all effective purposes, practically shut down our home state of Alabama. During our long sequestration from the world, we often baked together to pass the time. Tamsie has a sourdough bread starter that was handed down from her grandmother, so to keep the starter “alive”, she has to bake bread every month or so, which of course requires yeast. I believe that millions of Americans were at home baking during that time because we were out of dry yeast for her bread and, though we searched every grocery within a 20-mile radius of our home, we looked to no avail; additionally, yeast was back-ordered on Amazon, Walmart online, and every other online store. We were beyond desperate for that yeast, and the starter had to be near death when, at long last, I discovered an in-stock yeast on Amazon and ordered six pounds of it. Needless to say, I ordered entirely too much and thus unintentionally became that obligatory hoarder with which we’ve all had to deal during the last seven months. Thus, we had to bake dozens of loaves of sourdough bread to use that yeast! My wife is a dentist, so we baked bread for all her employees and left it on both their front porches and garages. We also baked for our neighbors and our families. The sweet smells of sourdough bread and sticky buns filled our home for nearly six weeks, as baking became an inane, daily ritual in the Rogers household! Today, whenever I smell fresh bread or cinnamon rolls, I think of our time spent together with our puppies in the kitchen, laboriously prepping, waiting for the yeast to rise, baking, and cleaning on a daily basis. I am thankful for this time, and though we now laugh about and much fun is had at my expense over my overzealous yeast spending-spree, whenever I smell fresh bread, I will forever be transported to our happy kitchen along with its aromatic sights and smells during the early weeks of the pandemic. It is truly amazing to ponder what we take for granted in our daily walks, and though I am obviously glad we are standing on firmer ground than in spring in relation to COVID-19, I miss our time together in the kitchen, which seems lonely and destitute without the sweet aroma of fresh sourdough bread. My association with this simple, yet happy memory during the pandemic is reflective of the joys we should be seeking in small things. Our daily lives are measured by our relationships, our serenity and contentment, and the joy we both provide and glean from others. The extended time at home with Tamsie allowed us a “factory reset” of sorts in our lives, one that brought our already-happy marriage much closer together; consequently, we no longer take life’s simple, quiet moments for granted. In some ways, the lasting human effects of the pandemic on relationships have been positive, in that each of us has had ample time to again focus on those whom we love. -
2020-04-07
Buckwheat bread fail
During the first few weeks of COVID-19, I found myself not wanting to grocery shop and to focus on making do with what we had. However, as I have a number of food allergies, I have to be careful about what I eat. So I attempted to make bread—not in the TikTok viral-trendsetting-sense, but rather as a means to an end. My efforts were shortlived. I tried three recipes. Each was a disaster. Here is buckwheat bread that is vegan and gluten free. It tasted like dirt. -
2020-04-17
Life In Isolation: The Coronavirus... Rachel Von Stroup
A virtual exhibition by the Evansville Museum of Art, History and Science -
2020-04-17
Life In Isolation: The Coronavirus... Kakuru Raymond
A virtual exhibition by the Evansville Museum of Art, History and Science -
2020-05-20
Making My First Sourdough Starter
I decided to start making a sourdough starter a couple months into quarantine like just about everyone else. I had a fairly large stockpile of flour in my cupboards because I bake fairly often, so I didn't have to worry about dwindling supply at the supermarket too much. My grandma taught me how to bake from a pretty young age, and my mom made bread with an electric bread maker for years, but I'd never attempted my own loaf without a bread maker, let alone a sourdough starter. A starter always seemed like something out of reach and far too difficult for an inexperienced bread maker, but with armed with encouragement and tips from some friends via Discord, I set out to make my own. These are photos of my process, from my beginning mixture of flour and water to my first sourdough loaf (and my starter's permanent 'home'). I'm fairly proud of it. It took me about 2 weeks to get the starter to really start; I'm guessing in part because I only had all-purpose flour and not the suggested rye flour. There was a lot of troubleshooting involved before it really started to mature. It's been an interesting process, and I'm really glad I tried it. Starters are far more resilient than I had previous believed, and the bread is fantastic. It's been a somewhat calming respite from everything, even though I feel fairly selfish giving myself that with everything that's happening. -
2020-07-07
Demster's Bread Packaging Says Thank-You to Frontline Workers
For the first time since coming home to live with my parents for the summer/the pandemic my mom bought the brand of bread and thickness of slice I like (she prefers thin slice Wonderbread.) Demster's is a well known and established Canadian brand. It was only when about 3/4 of the way through the loaf that I noticed the message on the bag for grocery and food chain workers. In red font to match the Canadian Maple Leaf which if part of the company's logo and reflect the patriotic nature of the message it reads: "OUR FRONTLINE SHOWS STRENGTH. / OUR FRONTLINE FEEDS FAMILIES. / OUR FRONTLINE SERVES COMMUNITIES. / TO OUR BAKERS, FRANCHISEES, DISTRIBUTORS, AND GROCERS HELPING TO KEEP CANADA GOING / THANK YOU. -
2020-06-16
Quarantine's Progression
This tweet encapsulates the mindsets of many people from the beginning of quarantine in March to the present day. I would describe the first stage as optimism/depression as the full reality of being stuck inside set it. Then came the phase of trying to learn productive skills or keeping busy; for many that meant taking up baking or cooking. Most recently, as restrictions have been eased people have poured into the streets to protest racial injustice. This item was added TAGS v6.1.9.1. I originally searched under the hashtag #coronavirus. Within that search, I have chosen to add the following tweet because it describes the emotional states that people have progressed through as quarantine has dragged on. -
2020-06-17
Peasant Life
Old history books are full of random pictures and quotations of what life was like in whatever the period in question was. It seems as though the average life of a normal person during the pandemic has consisted of: avoiding coronavirus, baking bread, and most recently revolting against systemic oppression. Seems as though the cycle is repeating itself. -
2020-05-12
Liminal
When trying to remember the year, I think of the last few weeks before we left. There was something in the air that made this semester — this particular semester — feel like the end. And so, maybe we laughed harder and louder than we did before. And we cried so much more and we tried to do what we could to enjoy ourselves — to hold onto what we had left. And we had dance parties and dinner parties that made us feel alive and supported — no one was alone. Although we’ll be back at some point, it will feel like starting over again. And maybe that’s good, maybe that’s necessary. And maybe we’ll come back and say, “Hey, it’s nice to meet ya! My name is ...” because things have changed. We all will have changed. But maybe, just maybe, it will be better than before. -
2020-04
Survival Bread Recipes
I found this recipe on a Facebook group for people sharing their quarantine recipes. I thought this recipe was important to share because not only did so many people become really interested in baking bread during quarantine, but these recipes call for the sort of bare-bones ingredients that many might have attended to during some of the flour shortages. -
2020-05-08
Local Grain Supply and Curbside Pick-up Setup
Photograph taken while parked outside the Ottawa Valley Grain company waiting for our order to be delivered from inside the mill to our car. With the increase in interest in back-to-basics hobbies like baking (especially bread) it is near impossible to get any kind of flour in grocery stores or large online suppliers. While they too have been sold out at intervals, this company of local grain producers milling their own goods, has been offering large bags of a variety of flours during this time. The sign on the left reads "Ottawa Valley Grain/ ONLINE ORDER PICK UP HERE/ ONLINE ORDER PICK UP PARKING" followed by their phone number to call when you arrive to let them know you're there. The one on the right "Thank You/ Ottawa Valley Grain/ For Still Working/ During This Hard Time" -
2020-05-31
The Bread Influencers
I've been a baker in some sense of the word since 2006. I could not have foretold a day when Instagram influencers would make thousands of dollars a day or charge $70.00 for a private bread baking lesson. I love making bread more than I love eating it. The skill it takes to create the perfect crumb structure takes years to master. The practice of creating the perfect ear with a lame seems endless, a perfect ear is worthy of celebration. With the coronavirus pandemic, people are slowing down and taking notice of this art and those who've mastered it. People want to know how to create it for themselves and I'm all for it. It's about time bread made a come back from the wicker basket on the sidelines. Just remember to leave some yeast and flour on the shelf for the next person. Submitted by Stephanie Berry, curatorial intern for Arizona State University, HST 580. #ASU #HST580 -
2020-05-31
Yeast Shortage due to Covid-19
With lots of time on our hands, people are turning to hobbies they have been putting off like baking. One of the hallmarks of being a good baker is making bread. This has created a shortage of yeast, which as the article points out, is a living ingredient that can only be rushed so much. Baking has it's seasons, and as a professional baker, you learn when to expect shortages of ingredients, and when orders for products will increase. Typically this is around the fall and into the Christmas season. With the coronavirus pandemic and many bakeries closed, people are baking like it is the Christmas season when most ingredient manufacturers have cut down their output to reflect the coming summer. The shortage of yeast is most likely why many people are turning to sourdough starters. However, the quickest way to get a starter started is by using dry yeast. Contributed by Stephanie Berry, curatorial intern for Arizona State University, HST 580. -
2020-05-21
I will learn to make bread
Meme image of black type on white background. "My favorite part of quarantine is that we were all forced to be alone with our thoughts for a little bit and everyone was like 'Absolutely not. I will learn to bake bread from scratch.'" #ASU #HST580 -
2020-03
Greed causes the Caos
As the news outlets and the media flood fear into the public eye, greed and human nature show their true colors. Mid-March 2020 -
2020-04-13
Learning to cook during the pandemic
This video was taken by Mrs Uma Pujar and shows her daughter learning to make sorghum bread the traditional way. While COVID-19 is wreaking havoc in the outside world, this video shows that people inside the house get to spend some quality family time together. -
2020-03-13
Empty Bread Shelves
The State of Ohio had just announce d the shutting down of schools and some businesses and recommended social distancing. People responded by stockpiling food. Bread was one of the first to be exhausted -
2020-03-18
Americans flood into Mexico in search of toilet paper, food, and water
An online news article about people from the USA (California) crossing the US-Mexico border in order to purchase high-demand products such as toilet paper, bottled water, and food. -
2020-03-14
Can’t live by bread alone
Panic shopping for food. Malibu, California, Whole Foods on the Saturday after a state of emergency was declared.