Items

• 
  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.
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  03/11/2021

  Tom Dickinson Oral History, 2020/03/11

  “Chef” Tom Dickinson is the Culinary Instructor for Fairfield High School in Northern California. A native of Oregon, Tom shares his journey in overcoming his personal challenges as a student with Autism who was often dismissed by his educators, to becoming a beloved teacher himself. He is currently organizing the development of a comprehensive culinary program that teaches students essential life and job skills. Tom reflects of the effects Covid-19 has had on his life, community, and students. He reflects on the challenges of online learning and shares the creative ways he has tried to connect with students using technology during the pandemic.
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  05/11/2020

  Charles Redbird Oral History, 2020/05/11

  Charles Redbird, a chef from Osseo, Wisconsin, reflects on his experience being laid off and filing for unemployment during the COVID-19 pandemic. As a single father to a two-year-old boy, Charles shares his frustrations with delayed processing times and bureaucratic red tape as his financial savings dwindled during the initial months of Wisconsin’s stay-at-home order. Charles describes the steps taken by the Ho-Chunk Nation to ensure economic stability and longevity among tribal members and employees. Citing increased time spent with his child and the opportunity for personal growth, Charles shares positive aspects of the COVID-19 pandemic that are often overlooked. Additionally, Charles notes the positive impact of internet celebrities and charitable giving, specifically mentioning the work of David Dobrik and h3h3. Comparing the experience of working as a chef before and during the pandemic, Charles provides insight into the changes that restaurants have implemented to ensure health and safety. Looking ahead, Charles expresses a belief that the social isolation experienced during the COVID-19 pandemic will improve his familial relationships in the future.