Items

• 
  2020-03-25

  The Taste of Butter

  Class assignment for Arizona State University, HST 643, and Sensory History
• 2020-11

  Free drinks?

  I was working at Target in Fullerton, CA while I was going to school for my bachelors degree, as the first year of covid-19 was winding down to its end. On my lunch break, I would usually grab a drink from the Starbucks located inside the store at the front. Usually working there would be a young woman around the same age as myself. Around this time of year I would get myself an iced peppermint mocha, and the first time that I got one there, I asked how much it would be, but the barista smiled behind her mask and said there was no charge. I thought this was a nice perk of the job and thought nothing of it. This became a regular thing until one day I ordered a drink with a different barista working behind the counter. He took my order and then expectantly told me how much my drink would be. I expressed my confusion, but he insisted, and I did not argue. I paid for my drink and went back to the break room. I told some of my coworkers how the barista had made me pay for my drink, and I was met with a confused "yeah... we all pay for our drinks." I probed a little more, and they all assured me that it was not a part of our job to get free drinks at the Starbucks. I smiled as I thought of the usual barista and how special she had made me feel. I was the only one who did not have to pay for my drink while she was working. Maybe that meant that she had feelings for me, or maybe she just decided to express a subtle act of kindness to me in particular. Either way, I felt deeply appreciated in a way that almost no one else made me feel during that year. In a time when strangers could almost have no meaningful interactions, with their faces almost entirely obscured by masks, this person that I didn't even know made me feel more seen than any stranger had in previous years. That peppermint mocha tasted sweeter than any of the others had because of her, even though it was the only one that hadn't been made by her. I still remember the sensation of it.
• 2020-03-20

  A Theme Park on Day 1 of the Pandemic

  Disneyland popcorn comes in a variety of colors and flavors- and with the opening of Galaxy’s Edge in 2019, my new favorite popcorn stand was ushered into being. This stand carried popcorn that had fruity pebble flavoring on its salty kernels, a little sticky, but delicious nonetheless. It was spring break at ASU, and currently, I was enjoying this sweet-salty concoction with not a care in the world, in Disneyland with my family. I was standing under the sad shade of a newly planted tree when my father turned to me, mouth agape, and proceeded to hand me his phone despite the sticky residue I was attempting to warn him about. His cell phone screen, with its glaring blue light and notifications rapidly appearing across the top, shouted a message at me I would much rather ignore: “The CDC has declared COVID-19 a worldwide pandemic.” Given that my father works in medical software, he quickly snatched the vibrating, ringing phone back and began an onslaught of calls that sounded identical, almost always culminating in “I don’t know what this means.” All around us, the previously carefree park patrons were beginning to reach into their pockets to investigate the commotion, and finding the same or similar results. Gasps and shouts were heard all around us, and the sound of feet moving quickly increased. Coughs were now akin to fire alarms and sent crowds scattering on the wind. Large throngs of people began to move towards the park exit, but I was keen on finishing my treat. After all, why rush out with hundreds of people when you can stroll out with dozens? We only remained in the park for about an hour after that, my parents endlessly debating the pros and cons of driving to Arizona right that minute. Would they close the borders between states? Would they get a refund for the cost of the hotel? What would we do with my little sisters’ birthday cake, sitting in a mini fridge and awaiting a dull butter knife later that evening? Families all around us were having the same sorts of conversations, a concert of panic arising in the Happiest Place on Earth. As my parents squabbled and people scattered, I was struck by the monumental meaning of this moment. Disneyland was going to close- and it previously closed for events like 9/11 and the assassination of President Kennedy. Something was very, very wrong...and I figured I should stop eating my popcorn that had seen unknown hands and unknown places.
• 2020-08-01

  No Smell, No Taste

  In August of 2020 while attending a course in Virginia I lost both my sense of smell and sense of taste. For 6 months I tasted nothing, and smelled nothing in the food I ate, or the candles, soaps, drinks, I bought. I did not smell trees, or grass, or flowers. Only habitual hygiene assured me that I myself did not give off an odor that I could not even detect if it was there. I slowly "relearned" smell and taste (that is my theory anyway). Much like it is difficult later in life to learn a language or change your perceptions, now many things are lumped together for me in terms of distinction. All citrus smells the same to me. Onions, garlic, and often other people smell exactly the same. I can no longer stand the taste of anything peach or mango flavored, though I still enjoy the fruits themselves. Having gone so long without smell or taste, it negatively affected every day life. Relationships, conversations, memory, awareness, and even my ability to focus deteriorated and made me realize how integral our senses are socially and physically. Some smells that I distinctly remember initiating a sense of nostalgia no longer elicit the same reaction in me. This is deeply saddening, as I suspect a significant portion of my memories are inaccessible or at least markedly more difficult to recall without a fragrance to tease it out.
• 
  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.
• 2022-08-22

  Sensory Roadblock: Unexpected Detriments and Benefits of Mask-wearing in Gathering Food and Information

  During the pandemic, I opted to order all of my groceries online to be delivered. I have never been much of a take-out person and mostly cook at home, so I really love to pick my ingredients when grocery shopping. Missing the in-store grocery shopping experience over the past few years, I sometimes go out to gather my fresh foods, especially after the normalizing of social distancing and mask regulations. Though I still prefer to wear a mask, even when regulations are occasionally loosened, a sensory occurrence that I did not expect to miss or lack as a consequence of mask-wearing is the importance of smell in my food-gathering habits. Being able to check the ingredients for both flavor and freshness qualities by smelling them is such a natural instinct that most lifeforms use to find their food. I never considered myself someone who actively smells things very often, so this sensory roadblock surprised me, as I initially chose to go to the store to get better foods than those that had been delivered to me. I have often come home and found that the asparagus or meat that I had just bought had that unpleasant odor of food past its prime, even though its appearance and texture seemed just perfect. I also miss being able to smell the full intensity of the fresh-cut flower bouquets that proclaim the seasons when going out grocery shopping. This temporary lessening of sense-of-smell from wearing a mask has been a bit of a hinderance in such ways, but it has been beneficial in many others. For example, I have dust allergies and used to become very stuffy after visiting my library due to the book dust—especially since, as a history and art history graduate student, all the books that I want or need to check out are usually the oldest or dustiest ones! Not being able to smell or breathe-in these things has helped me dramatically in my experience of information gathering. I can now spend hours looking over books that I wouldn’t have thought of opening before and have found some wonderful sources for my research. Though of course many historical texts are fully available in online formats and an invaluable resource, I often feel the same way about visiting my library as I do visiting my grocery store—I hope to find something myself that might work even better for my own project, either culinarily or academically.
• 2020-03-16

  Rubber Gloves, Isopropyl Alcohol and the Arizona Heat

  Arizona State University employees, myself included, were sent home mid-March of 2020 due to the rising concerns of Covid-19. I recall driving home that initial day thinking that a sea change was upon us and that uncertainty lay ahead. How would I balance my concerns about this unknown virus yet help keep the peace in my house with my wife and our young boys as the country learned how to live with our new, unwelcome guest? Little did I know the biggest changes in our lives would be the small changes in our daily routines. In looking back at those first days, one scene that was routinely repeated in particular plays out in my memory. We quickly shifted our grocery shopping from in-person purchases to ordering on-line and picking up food curbside outside of the store. Before bringing the food inside our house, my wife and I had agreed that we would wipe down our new food packages with paper towels soaked in isopropyl alcohol. At the time it was unclear if the virus survived on packaging for long periods so we thought it best to disinfect the food. Looking back on it now, it seems silly but the scene still plays out in my memory: I can still smell the latex of the rubber gloves I would put on so as not to completely dry out or burn my hands. When pouring the alcohol onto the paper towels, the smell would sting my nose and a tingling sensation would pervade my nasal passages. When wiping the plastic packaging of say, frozen vegetables, I would hear the crinkling sound of the bag and it would resonate through my ears. To compound the smells and sounds of this process, I would be remiss to not include the fact that this was all taking place in our garage during one of the hottest Arizona springs and summers on record. The heat was oppressive that season, enough to identify with that 'oven blast' description we use in this region and I would be dripping with sweat by the time the task was complete. To say the least, it was a surreal experience; one where if you had told me two weeks earlier, I would be wiping down groceries in a stifling garage to prevent a possible infection of an unknown virus, I would have laughed at you but, alas, I was there and the senses surrounding the scenario were real.
• 
  2020-03-29

  Homemade Food Tasted Different During the Breakout of COVID-19.

  I have a love for baking and cooking which takes up lots of my time when I'm not doing schoolwork. I love trying new and exciting recipes because food from different parts of the world is like a new historical experience. I was a sophomore in college when the pandemic caused us to go into lockdown. We had just come back from spring break, and I remember getting an email saying that we would be moved to online instruction for the remainder of the semester. I was scared because it really hit me that school would not be the same ever again. Luckily, I did not get COVID, but my dad almost died from it. Everyone in my house was separated which meant I had no social life due to not being able to talk to anyone. I turned to baking as a way for me to not think about my sick dad. I basically lived upstairs from my parents. Whatever I made, I would leave for them on the steps to take. Even though my food was delicious, I lost a sense of taste because I wasn't enjoying it with anyone. Food is about culture and people; they go hand in hand. When you don't have that sense it changes how you feel on a social level. When you cook, you want people to enjoy what you're making.
• 
  2020

  Starbucks Barista in 2020

  I worked at Starbucks Coffee Company from 2019-2021. The company begging their workers to continuously go to work under awful conditions, with little regard for their safety, took a huge mental toll, not only on me, but every barista. We were told providing coffee to our community was an "Essential" job, when in all reality is was essential for us to work to ensure that company's made a profit. We had to work to pay rent and buy food because the united states government offered little support, but were not justly compensated for our work. These pictures of myself remind me how tired I was working from 3 am to 2 pm, in the middle of a pandemic, in order to be able to afford living.
• 
  2022-06-11

  Adolescents eating less ultra-processed food during COVID-19 pandemic

  This is a news story from Healio by Michael Monostra. During the COVID pandemic, adolescents are eating less processed food. "In an interim analysis of the Processed Intake Evaluation (PIE) study of 452 adolescents and young adults presented at ENDO 2022, participants reported eating less ultra-processed food during the first 2 years of the pandemic in 2020 and 2021 compared with prior to 2020. Ultra-processed food consumption dropped further in 2022 when COVID-19 restrictions eased."
• 
  2022-06-10

  From Sourdough to Inflation: How the Pandemic Changed the Way We Eat

  This is a news story from Eater by Jamie Feldmar. This chronicles the changing food habits of people throughout the pandemic. In 2020, there was a wave of panic buying for things like flour, canned soups, and frozen vegetables. The use of grocery store delivery apps also increased that year. Instacart, a grocery delivery app, saw a 229% sales increase. With the panic buying came people looking for ways to use up things like canned goods and dried pasta. Things like sheet pan dinners, salads, and other easy meals became sought after in that time. Another change that occurred was people trying food trends popular during the pandemic. Things such as sourdough and whipped coffee were major food trends of that time. Meal kit delivery rose during the pandemic. Blue Apron had subscriptions to their food service skyrocket. Hello Fresh did as well, and was forced to close down temporarily to hire 3,000 extra workers to tackle the rising demand. In 2021, other food trends occurred while many restaurants and other dining establishments could not operate at full capacity. Things like espresso martinis and the dalgona candy, and candy made popular by the TV show Squid Game, were just some of those food trends. The food trends were not without labor issues though. In October 2021, Kellogg's workers went on strike, which affected the supply chains of that brand. Supply chain issues have become an ongoing problem since the beginning of the pandemic. In February 2022, the US temporarily shut down avocado imports from Mexico, making the food more expensive. With supply chain issues comes rising inflation. According to the USDA, food prices in 2022 were expected to rise between 6.5% to 7.5% increases. The Russian war with Ukraine cited as one of those causes. May 2022 saw a baby formula shortage, where 40% of baby formula was out of stock. Today, the USDA is looking to learn from the pandemic and the food issues that are occurring. One way they are doing this is through "a framework to transform the food system," which has the focus on building a more resilient supply chain while providing for rural and underserved communities. My own prediction is that the supply chain issues will mean more local food and less imported food overall in the United States. This means opening more food processing plants and increasing work domestically within the food industry to meet demands. The global food system is very fragile to things like pandemics and war. If food prices are to ever get lowered as well, it is important that more food gets produced and used locally. It would have the added benefit of being more environmentally friendly too, as the food would not have to be shipped as far away to where it gets used.
• 
  2020-06-01

  The First Hug

  The pandemic was a time of separation for all of us. The two weeks of isolation to lessen the curve turned into months of remaining at home, at least six feet away from friends and loved ones. As an intensely social creature, this was a time of anxiety and loneliness, despite being quarantined with my husband and three children. The person I missed seeing most was my best friend, Allison. We spoke on the phone daily, and attempted FaceTime (though it felt awkward to both of us). Prior to Covid, we saw each other at least once a day, working closely together to serve our church and meeting at the playground after school with our children. In April of 2020, we planned a coffee date with our daughters as a way to see each other and get out of the house. We went through the drive-thru line of a coffeeshop, and drove to adjacent parking lot. We parked opposite of each other, climbed into the backs of our SUVs, and had the first "coffee date" in over a month. Seeing my best friend's face, in person, brought me to tears - as did the distance between us. I needed a hug, desperately. As I drove away that day, I wondered when I would ever get to hug someone outside of my immediate household, when I would shake hands with someone, when I could high five my daughters' friends. In June of 2020, our church cautiously reopened for in-person services. Masks were enforced, and the six-foot rule was heavily encouraged. However, when I was finally in the same room with my best friend, I couldn't maintain the six foot rule. With my mask on and my hands carefully sanitized, I gave her a hug. It was one of the best hugs of my life.
• 
  2022-05-21

  Hand washing station at Manuel Prado market

  This is a local neighborhood market where you can buy fruit, meat, juices, food, toys, keys, and other items. With the pandemic, this water tank and handwashing station was installed to encourage better hand hygiene.
• 
  2020-06-01

  Tastes like Home

  The pandemic changed so many things about everyday life, and even our food wasn't spared. Not only did the effects of COVID-19 attack our sense of taste, but it even affected those who hadn't contracted it. Going out to restaurants was completely out of the question, and to avoid spending too much money on take-out, my family continued to brave the grocery stores. There was a silver lining, though, because it started to change the way we felt about meals. I spent more time cooking with them back home in Vienna, VA, and now that I live here in Tempe I find a lot of those habits have stuck with me. I'm especially glad that I started baking more before I left home. Baking was a way to get the whole family together and give each of us something to look forward to that day, in a time when days kind of blended together and none of us knew what to expect. What's more, we'd all heard stories about how early COVID symptoms included loss of smell and taste, so I think there was a small part of me that was reassured by actually being able to taste what we'd all worked on together. I included a brownie recipe that I use a lot with this post, so you can try it if you like and get a taste for how it still offers me some comfort.
• 
  2022-05-23

  Empty Seating at Starbucks

  I have been to this Starbucks a few times over the years. This is a Starbucks inside Target. When I went there years ago, there used to be seating available for people to enjoy their beverages at leisure. Due to COVID, those seats are gone. I hope they get brought back eventually, because while I don't order from Starbucks that often, it was a nice place to sit while waiting for other people to get done shopping.
• 
  2022-05-23

  Sneeze Guard at Starbucks

  While at Target, I noticed a sneeze guard at the Starbucks inside it. I can't remember if the staff were wearing masks, but that is one COVID-era precaution I saw that is still in use. My sister was ordering something from there, so I took a picture while I was waiting for her to be done.
• 
  2020-04-12

  TexMex Easter

  Easter 2020 was very different, but as it turned it out different in a good way
• 
  2020-11-26

  Thanksgiving 2020

  This was the homemade stuffing I made for Thanksgiving of 2020. Due to social distancing my family had in order to protect people, my extended family ate at two separate locations. For me, that meant going to my parent's place next door and dining with my aunt and uncle. My grandparents had their own celebration with other family members. One interesting twist to this was that we all ended up eating the same food between both houses because it was split up. This is why I ended up making a lot more stuffing than I normally would for Thanksgiving. In addition to this, I brought over some homemade cranberry sauce and homemade jam. I had learned to make canned jam during 2020, and I had some leftover to give. Everyone enjoyed the food I made and my aunt said it was some of the best stuffing she ever tasted, and she isn't really a big fan of stuffing. Sadly, the stuffing was not enough to ease tensions on the politics happening at the time. Other parts of the day included my family getting into a political discussion on the 2020 election. I had different views on it than my family did, so I left once that started. Later on in the evening, me and my husband went over to my in-laws. My sister-in-law was sick with COVID, so my father-in-law gave her food from the evening for her to take home. I was bummed about that, but people did not want to take their chances of getting others sick, which I understood. My father-in-law invited someone that year from Egypt for the occasion. It also turned into a political discussion there. I felt more comfortable voicing my opinions there than I did with my immediate family, but it was still draining. It made an otherwise okay evening into something that I don't want to think about. 2020 was a hard year for many people, and the election being so close to Thanksgiving made it very awkward. It has toned down since then, but I think people being locked down and exposed to constant social media and news coverage made it harder for people to actually discuss things. I think it's a good thing to be informed, but I do not believe the information overload many dealt with during 2020 was healthy. It even took a toll on me, as it made my mental health worse. Between the lockdowns, protests, and election, it was hard for me to take all at once. My only real solace was school and my husband, as both forced me to think of things not happening at the very moment. As a history major, I find it easier to think of events in the past than I do the present at times. It's why I really like the medieval period in Europe because it is far enough removed from the current era, so I am less likely to get heated about some of the topics brought up. With current events, I need to take a break at times. It was very obvious that the Thanksgiving from 2020 was not something that really made my mental health better. I enjoyed the food and the company, but I had a hard time wanting to discuss politics with people that I interact with regularly. It's one thing to discuss with strangers I might never see again, but completely another to talk about it with people that you need to interact with daily. Now that things are back to normal, for the most part, the tensions are not as high. I find myself being able to discuss politics again with some family members without it going badly. Overall, I would say that Thanksgiving 2020 was a good social experiment on how much overexposure to media and lockdowns can be detrimental to personal relationships. Seeing things behind a screen too often and being away from others takes a toll on humanity. This is why I was so glad when things started opening up again because people need to be out more and with others. As much as technology has helped us communicate, it still can't make up for the human interaction everyone needs. My own mental health has been much better since the ending of the restrictions and I don't want to go back to them again.
• 
  2022-01-13

  A Day of Travelling

  I created this handwritten story that I wrote in the airport and never thought that I would share it with someone
• 
  2022-05-01

  Fresh juice at the market

  This photograph shows my son drinking fresh orange and pineapple juice at a market in Arequipa, Peru. The juice vendor works behind a plastic sneeze guard, wears a face mask, and disinfects change before returning it to you.
• 
  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.
• 2022-04-29

  Dementia and Covid

  Over the last two years, being away from people, and having to social distance, I have still taken care of my grandfather. He has Dementia. Now that things are starting to get a little better, and a lot of people have been vaccinated, I have been able to have him come stay the night at my house every Friday. The first couple of times he was confused, but now he seems to instinctively know the routine of it all. He likes getting to spend time with my stepdad and my girlfriend, and walk outside to see the horses. Covid has taken a lot, besides the countless lives. It rapidly increased my grandpa’s progression in memory loss. Most days he can’t quite remember my name or my mom's name. But at least he is happy, he laughs and smiles, and knows that he loves and trusts us. Him not being able to have as much social interaction as he used to has drastically changed his cognitive abilities. Today is a Friday. He was pretty quiet on the drive from his house to mine. I got him an ice cream cone. No matter where he is cognitively that man will always, always want an ice cream cone. Vanilla to be specific. We used to get ice cream cones from McDonald's when I was little when he would pick me up to spend the night at his house. I wonder how many ice cream cones we have left. I hate that his memory has been cut short and stripped from him. He had been slowly declining for the last few years before Covid, but once we hit the lockdowns, it was all over. He was good at hiding it for the first 6 months or so, but in the last year and a half it has been very clear. I miss who he was, I know we all do.
• 
  2022-04-29

  Need another reason to boost fruit, veggie intake? Try COVID-19

  This is a news story from the American Medical Association by Timothy M. Smith. Doctors mentioned in this article bring up the importance of diet and how it relates to fighting off COVID-19. According to a 2019 survey, researchers found only 1 in 10 adults meet the daily recommended intake of fruit and vegetables. There is a racial disparity as well. The researchers also noted that meeting vegetable intake recommendations was highest among those 51 or older. There were also differences in vegetable intake between groups defined by income level and race. While 12.2% of adults in the highest-income households got enough veggies, only 7.7% of those living in middle-income households did. Meanwhile, 6.9% of Black adults met vegetable intake recommendations, compared with 10.1% of white adults. Other barriers in getting the daily recommended intake have class issues, where some groups are more likely to have access to fresh food than other groups. “Perceived barriers to fruit and vegetable consumption include cost, as well as limited availability and access,” the report notes, adding that “for some persons, such barriers might have worsened during the COVID-19 pandemic related to economic and supply chain disruptions that could further limit ability to access healthier foods.” Dr. Kirley said she hopes the pandemic “will draw attention to this longstanding problem and that we’ll start to see more investment in innovative solutions to promote health through better nutrition.” With these things in mind, it demonstrates the barriers some people might have in fighting off COVID.
• 
  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.
• 
  2022-04-10

  How the pandemic brought together friendships

  Pre-pandemic I had a strong, close-nit group of friends who we frequently made time to spend together whether it was a get together dinner, lunch or breakfast once a month, going to concerts, festivals, wine night or "just hanging out". Once the pandemic hit and we were on lock down we could no longer get together obviously. I was single at the time and has a very strong bond with all my girlfriends. Not being able to see them and interact mad me feel sad, sometimes lonely and some days depressed. When I reached out to my friends I discovered that they were having the same feelings. From that moment on we decided to have a virtual girls night/wine night once a week to stay connected. For many months once a week we video chatted while drinking our wine. Even though we could not physically be there with each other, it was the next best thing. For me, just being able to see their faces made so much of a difference. I felt very isolated during the pandemic and it definitely made me feel happier, less lonely and have something to look forward too especially because at the time I barely left my house. For some the pandemic caused people to lose relationships and become distant, but for me my bond with my girlfriends became stronger which I am thankful for.
• 
  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.