Items

• 
  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.
• 
  2022-04-27

  Street tacos

  At this taco stand across the street from the Porongoche mall, there are signs saying that masks and social distancing are required. When you're handed your change it is sprayed with disinfectant and the bag that holds your food is also sprayed. Arequipa, Peru.
• 
  2022-04-26

  Street food snacks

  My daughter is attending 2nd grade in Arequipa, Peru for a few months. Today was her first day, and when we went to pick her up the school exit was surrounded by food vendors ready to sell a snack to the kids and parents. In the background of the photo, you can see two food vendors wearing masks, both offering deserts (the woman in the background has an ice cream cart).
• 
  2022-04-25

  Empanadas and COVID-19

  These are some photos showing the COVID-19 hygiene measures posted at an Empanada stand called Streat in Arequipa, Peru.
• 
  2022-04-20

  Travel and masks in Lima

  we just arrived to Peru This morning. Before we got on the plane we were told that we would have to show two masks because in lima we would need to double mask while walking around no one seems to be checking if you have one mask or two masks but everyone is wearing a mask. This is a photo of the free breakfast the airport hotel provided this morning after waking up. You’ll notice the sign that says Masks are obligatory. We’re staying at the Wyndham Costa Del sol hotel.
• 
  2022-04-07

  #ThrowbackThursday

  This is an Instagram post from therealfoodkitchn, which made efforts to deliver food to families and kids in need during the pandemic. Currently, this place is looking on how to better serve families now that things are opening up more.
• 
  2020-12-14

  Holiday Care Packages

  Three years ago, COVID-19 barred many people from traveling back home, and my roommates and I were one of those people. We all came from American Samoa, and while we planned to return home for the summer, thanksgiving, and Christmas, we could not do that. I remember working a part-time job during school to save up just enough to pay for my roundtrip fare, but unfortunately, COVID changed that. Although we could not have the chance to return home for the holidays, our families made it possible to bring the taste of island snacks to St. George with the constant sending of care packages. The photo I uploaded showed one of the many care packages my family sent me from home, which meant a lot to me. My roommates and I were very homesick, but our families came through with the snacks from home. I remember eagerly checking and refreshing the USPS app to track my package. It became my favorite thing to do during the COVID shutdown.
• 
  2020-12-10

  Lumpia During COVID-19 Shutdown

  This picture is when my roommates and I cooked lumpia in St. George, Utah, and classes were all moved online during the shutdown. We ended up with a lot of time on our hands during the shutdown, and we decided to cook and bake our favorite recipes, and lumpia was one of them. While COVID-19 changed our educational experience, it also changed our eating habits because we used to depend on ordering food a lot that we hardly used our shared kitchen in our dorm room together. This was one of my favorite memories with my roommates because, through food, we were able to spend more time preparing recipes, cooking them, and eating them together, unlike before. While COVID shut down everything, it gave us more time to bond together as roommates through food.
• 
  2020-12-25

  New Traditions

  The pandemic marked a turning point for my family. A few weeks before the March 2020 lockdown, my grandmother was hospitalized then placed in her final nursing home. Although my family knew the Alzheimers and cancer were progressing, we never expected a pandemic to make letting go even more difficult. Shortly after her arrival in the nursing home, the building closed down for all outside visitors. For the entire summer of 2020, my family and I had to watch grandma through a screened window. By the time we were finally able to go inside the nursing home to touch her again, it was only because her time was coming to an end. By then, my grandmother only recognized my grandfather, the rest of us were strangers. My grandmother was in many ways the glue of our family. To lose her at a time when we could not see each other in person at holidays was extra difficult, but we adapted and even started new traditions. As a Polish family, we always have pierogi and fish on Christmas Eve and we usually purchased our pierogi from local churches that handmade the delicious dumplings every year. However with the pandemic, most churches did not sell pierogi in 2020 to protect their older community members who made the pierogi. Therefore, we decided to attempt for our first time to make our own pierogi from scratch. Admittedly, the pierogi we made in 2020 were not the best (and we made over 300 of them!), but we did not give up. In December 2021, our families could once again gather in person – our first Christmas together without grandma. We made our own pierogi, and this time my cousins were able to join and help. Not only did the pierogi turn out much better in 2021, but a new tradition became cemented. Although the pandemic provided many hardships, I can't help but be thankful for the two years of stillness and uncertainty it provided. The pandemic allowed me to return to my hometown, reconnect with my family, and start a new chapter in my family's history. I think my grandma would be really proud of our new tradition.
• 
  2020-01-08

  Baked Breadfruit

  Baked breadfruit is a typical Samoan traditional food. Fully ripe breadfruit is baked or boiled for Samoans to enjoy as a common staple starch. Samoans eat breadfruit for everyday meals and in large feasts or celebrations. The video shows my family setting the baked breadfruits on the table to cool down before packing them to be sent over with my cousin leaving the island. Before the pandemic, whenever one of our close friends or family members left the island, my family always prepared baked breadfruits for them to bring over to us here in the states. Now, we could only enjoy the sight of it through video chats with my parents back home. To prepare for this delicious delicacy, we prepare everything the day before the cooking. If you are to visit Samoa, Sunday is the day when every family is baking breadfruit. Sundays are considered feast days or holidays in Samoa. We enjoy baked breadfruits every Sunday after church and other delicious home-cooked Samoan dishes. While we can also enjoy baked breadfruits here in the states using an oven, we can barely find any excellent, fully ripe breadfruits in-store in Washington. And besides, I know it will never bring the same taste as I grew up enjoying back home.
• 
  2020-05-09

  Successful Homemade Cake Donuts

  In May of 2020, it was the middle of the pandemic and I wanted to try and make homemade donuts. Everyone else in lockdown was making homemade bread, but I wanted to do something a little more sweet. With that, I searched on Amazon for molds that someone could use to make the circular donuts. I knew without them, the donuts would not come out well. Once the molds were delivered and using a box of cake mix, I tried to make donuts. Now, you would think the second picture of Devil's Food favored donuts was the first batch, but no it wasn't. My first batch came from Funfetti cake mix (my favorite boxed cake mix), but it was a disaster. The donuts got stuck in the mold and would not come out until I used a butter knife. It left a mess because only part of the donut came out sometimes. I was disheartened because since I had time on my hands, I thought I could make donuts because the recipe I found was easy to follow. I gave up for awhile but decided later on to try again. In January of 2021, the date for the second photo of the Devil's Food donuts, I succeeded. I had sprayed the molds thoroughly and took my Mom's suggestion to spread flour around in the molds. I was proud that my second batch of donuts came out successfully!
• 
  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.
• 
  2022-03-20

  Work, Food, Viki, and Home

  If there were anything that COVID changed in my everyday schedule, it would be helping me get closer to family. Ever since the pandemic, we have hardly gone outside the house unless it was for work or shopping for groceries. A typical day in my life would be waking up to check my emails and messages. After moving from Utah to Washington after graduating, I managed to find a job at a small business called Sozo Gifts while pursuing my master's program. I wouldn't say I am not a breakfast person, so I go straight to work after getting ready. After work, I go straight home to help my sister cook dinner. When I was living by myself, I ordered food a lot through Uber Eats and Door Dash. Being with my family during the pandemic helped me change my eating habits. We cook traditional Samoan food such as baked taro, pisupo, palusami, fai'ai pilikaki, or traditional chicken soup. After dinner, we all tend to gather around the living room and watch the latest episodes of our favorite Korean Drama. My sisters were never fans of KDrama before the pandemic, but I managed to introduce them to my favorite app, Viki Rakuten. Now, we binged watched a lot of KDramas through the Viki app, and it became our favorite thing to do as a family after dinner. I was supposed to go back home to American Samoa after graduating with my bachelor's. Unfortunately, due to the pandemic and strict lockdown and regulations back home, I wasn't able to return. But almost every evening, we would video chat with my parents and close friends back home. Now and then, my friend would send me pictures of the island. I never planned to stay in the states this long, but the pandemic has caused some setbacks and changes in my life. However, I learned to adapt to new changes, and it became a routine for me while also being grateful for letting me spend time with my family here in Washington.
• 2022-03-20

  A Day in the Life of a Delivery Driver in the South

  I deliver copier toner to various clients across Northwest Arkansas, so I am able to see the various ways COVID-19 has impacted businesses, both large and small. Particularly, I am able to see the various protocols of businesses relating to admission into their facilities. From the time I began delivering in March of 2021 to today, it is interesting to see the adjustments made by the community as cases would fluctuate. It is further interesting to see a southern perspective, as the south has been notorious for having a lackluster approach to the pandemic. I will detail six varying instances of businesses across NWA and how they have changed or not changed from a year ago. 1. Banks were an interesting study. My company supplies three major banks across NWA, and all three had very stringent protocol in March 2021, and as cases have declined, they have removed these protocols entirely. In early 2021, bank lobbies were closed to outside visitors with zero exceptions. In order to make my deliveries, I was required to call the bank and meet a staff member at the front door, and both myself and the staff member were required to wear facemasks and social distance. Now, in 2022, these protocols have vanished entirely. Bank lobbies are now open entirely, and masks and social distancing are a thing of the past. This directly correlates with a dramatic fall in COVID cases and deaths, as well as a rise in vaccinations across Arkansas. 2. Chicken plants and food processing plants are an essential part of the economy of Northwest Arkansas, being the home of Tyson, George's, and Cobb-Vantress foods, as well as many others. The protocol for processing plants were stringent in 2021, and they continue to be so in 2022. It is standard practice to not only wear masks and social distance, but also to take temperatures and answer a health questionnaire by security guards. The only change I have seen is a vaccination requirement. Nobody is allowed on the premises of many of these chicken plants without having had both dosses of the COVID-19 vaccine, and vaccination proof must be available whenever requested. Food safety is essential in preserving the health of workers and the community at large, so it is no surprise that these stricter protocols have remained in place. 3. Schools are similar to banks in that COVID protocols greatly shifted from 2021 to 2022. Many schools in 2021 had masks mandates for both students and staff and encouraged social distancing. Now, in 2022, masks and social distancing are no longer required, and school is entirely like it was pre-pandemic. Student's are free to wear masks if they so choose, but any protocol has vanished. This is particularly prevalent in smaller school districts. Depending on the district, many smaller ones had zero protocols to begin with, so things haven't changed in that sense. 4. Manufacturing plants are common in NWA, and many of them have maintained pandemic protocols in 2022. Temperature checks, masks, and social distancing are the norm. There are even a few plants that require appointments to enter their facilities in order to maintain security and prevent the spread of COVID. This is largely attributed to maintaining the health of the workers and preventing outbreaks in facilities that would limit production capabilities in a time when goods are so scarce. 5. Transportation is another major business in NWA, and interestingly, protocols have been minimal. Many transport companies had no original mask requirement, social distancing requirement, or a temperature check. This attitude has continued in 2022, despite the extensive traveling many truck drivers engage in. There were many concerns in the COVID conscious sectors of the community about the possibility of interstate infection, but no changes to trucking protocol were made. It is further interesting the extensive COVID regulations placed on truckers from other states, compared to states like Arkansas. 6. Hospitals and medical clinics, like many across the nation, have made minimal changes to COVID protocol. Washington Regional Medical Center, Northwest Medical Center, and Mercy Hospital all have bared the brunt of COVID in NWA, and masks, temperature checks, social distancing, and exposure questionnaires are the new norm, and medical administration has been unmoving in their insistence on these protocols. Indeed, medical facilities are the locations in which there is the greatest risk of exposure and many medical clinics are still closed to walk-in visitors. The only change really seen from 2021 to 2022 is the allowance of visitors. Previously, no outside visitors were permitted in the hospitals without special permission. As cases declined and vaccine rates grew, the hospitals lifted this restriction and now visitors are common place. It will be interesting to see when and if some of these protocols will change as the pandemic advances. Indeed, it is also interesting to see how and if protocols become a new essential part to admission to various facilities across NWA beyond the pandemic.
• 
  2022-03-19

  Change can be good? Sometimes.

  I am submitting my Day in the Life of COVID. This document shows how the aspects of my life have or have not changed. My life has changed a lot when we were put into lockdown, but it also changed again when I returned to working in person. Yet, work is not the only thing that has changed. I would like to think some of the changes I have discussed will inspire some positivity in my life and others' lives. I think that it would be good to add some more positive stories to the archive.
• 
  2022-02-25

  hermit HERALD, ISSUE 138

  Russia, more powerful than thought
• 
  2020-04-14

  Reflections of a Grocery Worker

  This photograph is a selfie photo from my time working at my local grocery store in Wakefield, Rhode Island, USA. I don't have many photos from this period that reflect the pandemic and my memories of it, but this photo represents the early days as the USA first began to adopt masking after the CDC realized that non-symptomatic spread was happening. Experiencing the pandemic through the lens of a grocery store was very interesting. It was a unique perspective for understanding different people's anxieties and doubts around the pandemic. It was also a strenuous place to be during the pandemic, having to constantly adapt to supply chain issues, worker shortages, and the mental strain of working in a likely unsafe environment. About a month into the pandemic I was asked to move from my home department of prepared foods, and help the grocery-stocking staff catch up with the unpredictable shipments coming in. Shortly after that, I was moved over to the front of the store to help keep count of the people in the store and encourage customers to use masks/hand sanitizer. I remember being met with a wide variety of gratitude, skepticism, resistance, and more--even including a lecture on covid as a conspiracy! At times, this role brought me anxiety as I saw news stories of door-people and security guards being killed or harmed for asking visiting customers to wear a mask. In a weird way, when I left my job to attend grad school at UMass Boston, I felt a bit of suvivor's guilt. Whenever I come home to Rhode Island, I hear that the folks at my old store continue to struggle even over a year deeper into the pandemic.
• 
  2020-03-24

  COVID-19: but make it McDonalds.

  March 2020 When the pandemic began, I was two weeks into my first job at McDonalds. At this point in the pandemic, masks cost $700 for the case we got at work. One day, when I walked into McDonalds, the manager called me back to the office. I thought I was getting fired since we were overstaffed, and I was trained to work at the kiosk in the now-closed lobby. To my surprise, she didn’t fire me. She explained that we have a new part of our uniform: a McMask. If I said I laughed, that would be an understatement. People were wearing them upside down, so they made a sad face. Even the customers laughed at us. I was always the first person to show my McSpirit, but the McMask would not be seen on me outside of a McWork setting. I noticed other changes at work aside from our spectacular new dress code. Since we were drive-thru only, customers started acting crazier than usual. Due to supply chain shortages, our menu was somewhat limited. While some customers took it for what it was (we’re in a pandemic, yanno?), some were not so understanding. I had money, drinks, and some very hurtful words thrown at me. Some may wonder: Did McDonalds take the proper precautions to stop the spread of COVID-19 within the restaurant? The short answer: McNo. During the beginning of my McWorking career, I stayed on the customer service side of things, so I wasn’t in the kitchen. However, the people in the kitchen rarely wore masks, since the lobby wasn’t open, and the customers couldn’t see them. Since we were during peak Shamrock Shake season when the pandemic began, there was rarely time between orders to change gloves or wash hands. In conclusion, McDonalds had quite a few McChanges during the pandemic. Although, none of them sacrificed the Mac’s dirty nature, it was quite the experience to hop into this new way of life with all my filthy McPals by my side.
• 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.
• 2020-04

  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.
• 
  2020-03-31

  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.
• 
  2022-02-02

  The Luxury of Eating at Restaurants

  My wife and I really like going out to eat at the local restaurants. Of course, when the pandemic first hit the Los Angeles area everything closed due to the stay at home order that was issued in Los Angeles county. Naturally we believed that this would just be a temporary situation and looked forward to the day that the order would be lifted, and we could go back to our regular way of life. I decided to use the time sequestered at home productively and to resume my education and I enrolled in Arizona State University to finish my degree while my wife was able to continue working remotely. Ten months later we were able to begin the long journey that was the return to “normal” as the stay at home order was lifted. Much to our surprise, many of the small restaurants that we like to frequent were now closed, out of business due to their loss of clientele and the fact that many were only staying open on a month to month basis when operating regularly. It is a sad thing that the collateral damage from this Covid virus impacted small businesses all over the world in a manner that would not allow them to continue to stay open. Even now, a year after the end of the stay at home order, mandates and medical rules are still limiting the amount of people that are able to enjoy eating good food at their local eateries and it is affecting those businesses that are struggling to continue to provide services. I recorded the interior of one of our favorite restaurants one morning as my wife and I went out to breakfast, but there were still plenty of empty tables.
• 2020-08

  Serving/Bartending in the Pandemic

  In the summer of 2020 I was able to go back to work. I have been a server and bartender for a few years now, and knew there were going to be some changes going back to work. For one, masks were required, and half or less capacity was the new normal. Every other booth or barstools were closed to promote social distancing. There would be many problems with customers not wanted to wear masks and social distance, making it difficult for the employees to deal with. Some restaurants only allowed take-out, due to not wanting customers to be hanging out in the restaurant too long. The restaurant scene in Feb 2022 so far has mostly gone back to normal besides mask wearing.
• 
  2020-09-27

  My First Pie and Other Sensory Snapshots

  I gave birth to my first child two months into the COVID-19 pandemic, and so to me, memories of this time are centered around life as a new parent. Because we live in a different state than most of our family, and because we had a newborn (whose immune systems are not well-developed the first several weeks of life) in a global pandemic, we did not go anywhere. I had a few months off of work and school to care for my son, so my experience of COVID-19 to that point was time spent just with my son. As any parent knows, those first few weeks are an exhausting blur consisting of the never-ending cycle of feeding your baby, changing them, and helping them sleep. But the sensory memories from this time of my life that have stuck with me the most involve the feeling of holding my baby; feeling his head on my shoulder, hearing his tiny little breaths and occasional squeaky coos in my ear, noticing the sweet smell of his baby shampoo on his head, feeling him stretch and reposition from time to time. Though it seemed like the days when he would sleep independently would never come, little did I know how quickly they would, and how much I would miss these quiet moments. When he started getting the hang of napping, I suddenly had these open stretches of time in my day, which I was not used to. What to do to fill this time, especially in the midst of a pandemic and with a baby to boot? Like many people, I developed a baking hobby while my little one napped. Now I associated his nap time with the sticky feel of flour and butter on my hands as I kneaded dough for soda bread, the smell of buttery, sugary deliciousness coming from the oven as scones were baking. On my husband’s birthday, I produced my most time-consuming bake so far: a strawberry rhubarb pie. This one required some cooperation on the part of my little guy, whose giggles I heard as he batted at toys in his baby swing while I chopped and prepped the filling and made the pie crust. The finished product wasn’t necessarily perfect, but I was proud of it, and the memory of making it will always stick with me since it is a representative snapshot of that moment in time, a few months into a global pandemic with my young son.
• 
  2022-02-01

  Bagged Snack

  This helps understand the history of the pandemic and the situation within elementary schools and that uneasy feeling is one that everyone throughout the school feels. As covid coutines to hit elementary schools hard. Teachers and staff are doing all they can to keep students safe as well as teach and help them learn. While at snacktime, we are reminded of our current times with our students pulling masks down just so that they could enjoy snacktime. We have to be aware that this pandemic is and will effect the younger generations in ways we can't understand right now.
• 
  2020-11-21

  Pandemics are the Pits: Olives and Fatherhood in Nov 2020

  This story describes the terrifying lengths a person will go to in order to address pandemic-caused boredom in their child.
• 
  2022-02-01

  The Toast of Covid

  The COVID-19 pandemic has been quite the sensory overload. Our sight, smell, and sense of sound were heightened as the world slowed down, paralyzed with fear. As I write this, I have just become one of the countless victims of COVID-19, revealed to me by a home test kit just this morning. My body is weak, I cough constantly, I get dizzy if I stand, and I find that my appetite has left me. When talking about the heightened senses of COVID, it would be easy to talk about the sounds of coughing, or the feel of masks pressed up against your face, but in this moment I find my most heightened sense is the smell of toast. Peculiar as it is, it seems to be the only thing I find remotely appetizing at the moment. My mother, who is a registered nurse on the front lines of the fight against COVID has loaded me down with a regimen of vitamins and assorted medicines. She is insistent that I keep something on my stomach to avoid getting more sick. But what to eat? Nothing looks, smells, or sounds satisfying except toast. The smell of heat and bread wafting from the toaster reminds me that it could be far worse. I could have lost my sense of smell completely, as so many have. It further gives me hope that I will move on from my sickness as society will move to manage COVID. What the smells of the pandemic can tell is, is that while it seems a collective struggle of society, it is an even greater individual struggle. How can we cope with sickness when our bodies are paralyzed with the inability to function as we once did? The smell of toast to me that provides hope, could be chicken noodle soup for another, or fresh air for another. These smells are enticing for a number of reasons to improve our health, whether that be toast to hold medicine down, or the smells of outside which bring about a healthy walk. In a world so panicked and overwhelmed, what I think will be ultimately remembered by the pandemic is the appreciation for simple sounds and smells, such as that of toast.
• 
  2020-08-02

  Sensory Overload in Brussels

  I was living in Germany when the COVID lockdown began in 2020. One of the big perks of living in Europe is the ease of travel and close proximity of many cultures to experience. Germany, and Europe as a whole, were strictly locked down from March to August 2020, they were not allowing border crossing and all tourist locations were shut down. In August of 2020, Europe opened back up for tourism. Three of my friends and I jumped in our car and drove six hours to Brussels, Belgium. Our goal for the trip was to do a city walking tour that included chocolate and beer tasting, the chocolate was in the early afternoon and the beer was in the evening. After being stuck in our homes in Germany for five months, experiencing the taste of fresh Belgian chocolate was almost a sensory overload. We walked up and down the main “candy shop” road, sampling every kind of chocolate and even world-famous macaroons. The smells of chocolate and bakeries almost punching our noses. Later in the evening we went to the Delirium Brewery and sampled seasonal beers that were only available on site. We all enjoyed the experience of fresh crisp taste of Belgian beer right from the keg that you cannot get from drinking out of a bottle or can. I never thought that the COVID lockdown would numb my taste and smell in a way that wasn't a symptom of the virus. Being stuck in one place eating and drinking the same things day in and day out really makes you long for something different. We were very lucky to be able to have the opportunity to venture out to such a historic and important city of Europe to experience fresh tastes and smells.
• 
  2022-01-31

  THE WISDOM OF TWO-YEAR-OLDS

  As I got out of my car last Sunday morning in pursuit of caffeine, I took one last deep breath of the freshly-brewed coffee emanating from my local barista's shop before pulling on my N-95 mask and entering the cafe. I live in California and masks are required in all shops in my part of the state. So snug was my mask’s fit, that the aroma instantly vanished. Masks and odor are tightly related, not in just snuffing out outside scents. For anyone who has ever pulled on a previously worn mask, you will have noticed an opportunity to smell used YOU, up close and nasally. Walking in to get my brew, I passed a family with two-year-old twins, bedecked in pink glittery princess gowns complete with wands, tiaras, and the newest in royal attire—tiny COVID masks. One skipped and the other twirled, both seemingly unbothered by their face coverings. And they are not alone. I am still stunned by the casual aplomb of the very young when it comes to mask-wearing. I first noticed this phenomenon several months ago at LAX. It was late in the evening—peak red-eye time. Preschoolers, some overtired and wired, others sleepily dozing in their parents’ arms, passed by. All wore COVID masks; Spiderman; Elmo; mini soccer balls, dinosaurs. None complained. Perhaps they welcomed the slight dulling of their sense of smell since young noses are far more sensitive to odors than mature ones. This makes me wonder why small children do not feel the need to evoke the Gestapo or Hermann Goebbels when it comes to a small piece of fabric that has saved millions of lives. Apart from a diminished sense of smell when wearing N-95s, will we miss mask-wearing when it is no longer a matter of life or death? I for one am not sure. I like the fact that there is no need to wear lipstick. I can skip makeup from the brow down and stop obsessing about new wrinkles. I welcome the feel of an extra layer of warmth on chilly mornings. But perhaps we should look to the two-year-olds who have accepted this bit of sartorial attire as a fun accessory—a tiara for your nasal passages.
• 
  11/04/2020

  Nigel Long, Oral History, 2020/11/04

  Oral History is an interview with and educator to discuss taking up initiatives to combat social justice and police injustice that has occurred during the pandemic.
• 
  04/22/2021

  Holly Settles Oral History, 2021/04/22

  C19OH
• 
  12/09/2020

  Reed Engle Oral History, 2020/12/09

  C19OH
• 
  11/24/2020

  Amy Burgoyne Oral History, 2020/11/24

  C19OH
• 
  12/12/2020

  Shawn Berg Oral History, 2020/12/10

  Shawn Berg was born in Milwaukee Wisconsin, and raised in La Crosse Wisconsin. Recently he moved to Altoona Wisconsin to begin his job as a service manager at Texas Roadhouse in Eau Claire. In this interview, Shawn discusses how COVID – 19 has affected his life personally along with how it has effected the local Texas Roadhouse regarding their employees as well as their guests that come in. Not only does he discuss the consequences for the employees, but he also talks about how the guests have reacted to the mask mandate and how the restaurant has handled it all.
• 
  05/19/2020

  Trent Jansen Oral History, 2020/05/19

  An oral history interview with Trent Jansen. Trent discusses how family and friends have been impacted by the COVID pandemic. He also talks about how his day-to-day work life has evolved during the pandemic. Trent additionally discusses his views that it is time to reopen businesses and get people back to work. He theorizes that mental health issues caused by shutdowns will result in worse long-term issues than the virus itself.
• 
  05/18/2020

  Stanton Webster Oral History, 2020/05/18

  An oral history interview with Stanton Webster who discusses his background opening a distillery in Knoxville, Tennessee before the pandemic. He discusses how his business reacted to the COVID-19 Pandemic and his efforts to keep employees paid while finding new revenue streams. In this business-focused interview he also illustrated how a small group of local business banded together to navigate the pandemic and government funding pitfalls. He also discusses family life and changing roles in the home.
• 
  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.
• 
  2020-04-10

  Cookies Over Covid

  When we were all in quarantine, I decided that I would perfect one of my favorite desserts, chocolate chip cookies. These cookies had some trial and error to be able to get to the right consistency and I worked on them all of the months we were inside.
• 2020-06-01

  Retail in Covid

  As someone who works at a grocery store I was considered an “essential” worker during the height of the beginning of the pandemic I witnessed quite a bit. First off when it first started and people weren’t aware of what was going on people were confused and didn’t have any guidelines to follow. And thus unknowingly were spreading to the general public within the walls of my work place. Later when the safety measures were instilled there was a lot of push back from ignorant people not wanting to conform and wanted to be difficult causing workers to feel unsafe. Eventually most people followed the safety guidelines. But weren’t pleasant about it. There were many complaints of customers arguing with each other in an attempt to police each other. Not to mention the mask mandate was another issue. As employees we had to wear a mask for 8-10 straight while working. And while customers were in and out they refused to wear a mask properly and weren’t understanding to the fact that is as employees had to wear one all day so there’s no reason they can’t for the quick 30 minutes they are in the store. Then there were the out of stocks. Due to manufacturing/supply chain issues we were unable to keep shelves full. We would regularly have customers not understand what was going on and argue with employees that we weren’t doing our job because we couldn’t keep the store stocked. All in all the pandemic has shown me that the general public is mean and inconsiderate. We were already dealing with the fears of being forced to work in hazardous conditions and to top it off most customer interactions resulted in the employe being unnecessarily harassed in some manor or the other.
• 
  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.
• 
  2021-12-13

  meme

  This meme shows how physically distant we stayed away from people during the beginning of the pandemic, and now the effects are seen now. Us humans are meant to interact with others always, and when we were stuck in our houses for months, it affected us a lot. We see high amounts now of depression, anxiety, suicides, etc. This is important to me because I believe that mental illnesses are just as serious of a problem that we should focus on.
• 
  03/19/2021

  Jeff Litsey Oral History, 2021/03/19

  Jeff Litsey is a resident of the Fountain Square Neighborhood in Indianapolis with his wife and two children. Jeff discusses how the pandemic has affected his family life and schedule while also discussing how the neighborhood dynamics have evolved during the pandemic. Jeff talks about the challenges of running a small, locally owned, coffee shop during the pandemic in the Fletcher Place neighborhood of Indianapolis. This includes revenue, business plan evolution, government assistance, adjusting employee’s hours and pay, and helping employees and customers feel safe during the pandemic. He also illustrates how the neighborhood community helped his employees through tips that rolled into a community employee assistance plan. Additionally, Jeff discusses his anxiety that increased during the pandemic from running a business and worrying about how his shop could affect others and himself. This extended to worrying about his family. He discusses how the hobbies of art, hiking, and birdwatching helped him feel better. The interview ends with his hopes for all people to have healthcare and a home.
• 
  04/10/2020

  Thomas Backus Oral History, 2020/04/10

  Thomas Backus of Tempe Arizona reflects on what life was like when the COVID 19 hit and how it impacted his life.
• 
  2020-08-12

  Lunch Time

  With the closing of schools, many students no longer had access to a warm and healthy lunch provided by the federal government. Kids from lower income families often rely on school to provide them with at least two meals a day, but because of COVID-19 they no longer could eat certain breakfast like oatmeal and lunch such as, carne guisada, that they have been used to consuming. In order to address this problem, schools began setting up times for parents to come and collect food for their kids three times a day. Ultimately, due to lack of personal time, parents were picking up breakfast, lunch and snacks for three days on Friday.
• 
  2021-08-05

  New Beginnings - Meal Vouchers for International Students

  The meal voucher was made for international students coming during the first weekend of August and did not have food, nor was the cafe open for them to eat. During the summer of 2021, communication between the University Cafeteria and the Center for International Programs was complex due to changes inside the Center for International Programs. No plans were made for the incoming students coming that weekend. For that reason, the Center for International Programs had to create a meal voucher to eat at Starbucks or Chick-fil-a inside the campus. Twenty students were coming in the weekend, and the CIP team had to check them in, bring food supplies, and pick them up from the airport.
• 
  2021-10-09

  HIST30060 Small business ownership during lockdown

  My parents own a small restaurant, and as such, were largely impacted by Melbourne’s various lockdowns. The restaurant is located on the outskirts of the Yarra Valley, in a peri-urban region known for tourism. As such, the location of the restaurant is isolated from major townships and shopping complexes. We were open for takeaway at the start of the pandemic, however when the 5km rule was introduced (in metropolitan Melbourne residents were only allowed to travel a maximum of 5km from home) it meant that only our very near neighbours were permitted to pick up takeaway; remaining open was thus unviable. As we transition into a post-COVID world, my Mum – the manager – in consultation with other local restaurant owners has reflected on common anxieties about the spread of COVID-19 and the process of verifying/mandating that each customer is double vaccinated (as per state government legislation). Will we receive resistance from anti-vaxxers? Will these rules impact how many customers we receive? There are many unknowns. Pictured is the interior of the restaurant – which has been packed up for nearly a year now – and our check-in QR code which customers must scan before entering.
• 
  2021-11-02

  Bunnings Sausage on Cup Day

  Melbourne Cup Day, 2021. My family has always made time for good food and good drink during the races. Today, though, started with a barbecued sausage in white bread from Bunnings. The return of the community fundraiser sausage sizzle at Bunnings hardware stores has been the subject of memes and jokes throughout yet another long winter lockdown: it is, so the joke goes, the best symbol of freedom we have. The sausage sizzle has a peculiar cultural import in Australia. In recent years, the election day tradition of fundraising has been called the “democracy sausage”, a signifier of the national democratic culture. The “freedom sausage” seems to be in the same category. After months at home, it is the simple things like browsing pot plants and lumber that are most appealing. Only select Bunnings, apparently, were approved to resume sizzles this weekend, so I was glad to take advantage of it. Submitted for University of Melbourne HIST30060, Semester 2 2021.
• 
  2021-10-10

  HIST30060: Frustrated Bar Manager

  This is a text message I received from the manager of the bar that I work at. It shows the frustration of beleaguered hospitality workers with the difficulties of enforcing government rules such as mask mandates and vaccination certificates as a condition of entry.
• 
  2021-04-22

  HIST30060: Anti-Lockdown Pub Menu

  This screenshot of a pub's 'freedom menu' captures the way that people's opinions lockdown measures have been expressed in strange ways. It also highlights the unusual propensity for anti-lockdown opinions to elevate their struggle to that of great civil rights movements of history with their persistent use of terminology like segregation.