Items
Mediator is exactly
Foodways
-
April 2020
pandemic coffee trend
One famous recipe from the pandemic that got everyone talking was whipped coffee (aka dalgona coffee), a simple beverage made using equal parts instant coffee, sugar, and water, until you get a super fluffy concoction. If you haven’t tried it yet, I suggest you do! -
March 2020
Unprecedented wiped-out store shelves
As I remember now, around mid of March 2020 my undergrad school pushed all students and faculty to an immediate break while college administration had figured out the transforming in-person classes into online ones. Meanwhile, I was thrown into a new reality of Covid19 lockdown in NYC. As a part of it, there were empty shelves in supermarkets and grocery stores. On the first days of the officially declared lockdown, supermarkets became rapidly overcrowded by New York residents who had to rush to buy essential food supplies that could be preserved for a long time. The atmosphere of common panic at the beginning of the pandemic and lockdown seemed to be everywhere in New York. Hence, supermarket shelves naturally turned to be aisles with wiped-out shelves. Besides the essential foods, toilet paper and disinfection items (sanitizers and wipes) also run out with the speed of light. During the lockdown times, I remember challenges in finding these sanitizing wipes and sanitizers in the stores which were extremely needed. I made a joke once in my conversation with a store employee that I would have a time machine to travel to the recent past and buy all needed things and return. Supermarkets’ management decided to limit the sales items to avoid the absolute lack of necessary products in their stores. I could never imagine seeing such a lack of necessary food products in an economically advanced country like the US. In contrast, today and in pre-Covid times I did regularly head to do shopping in supermarkets, and I was able to view fully packed shelves and fridges with all types of various foods and products. -
2020-02-23
Return to Travel After Covid
Enduring COVID restrictions impacting travel. -
2020-03
Zoom, Kraft Mac & Cheese, and Avatar the Last Airbender
These three things basically sum up how I spent my days during the lockdown of the pandemic. I would go on Zoom for class, would typically make some Kraft mac & cheese for lunch or dinner, and would binge watch Avatar the Last Airbender on Netflix. Sometimes I did a combination of both; I remember eating mac & cheese and playing hangman with my friends on Zoom. These are three things that I associate with quarantine. -
2020-08-08
Relearning to Cook
I have loved to cook for as long as I can remember, but I had a few rough years and stopped cooking. With the onset of stay-at-home orders for the COVID-19 Pandemic, I went from 60-hour work weeks between my two jobs to nothing. My mind and hands were itching to do something, anything. As many of the grocery stores started to have supply shortages and I now had a much more limited budget; I had to get creative. So, I began to cook. I started slowly with fancy coffee drinks and eggs and moved to bread and pasta. Nationally people were baking bread so I thought well I’ve got the time I might as well try. What started as something I had learned to dread suddenly became my day’s highlight. I was cooking again! The dance of moving through my small kitchen. The clank of pots and pans and knives and wooden spoons in metal bowls playing in time to Otis Redding. The joy of tasting a recipe and nailing both the flavors and the serving size (many recipes serve 4-6, I live alone). It was truly a full-body experience. I soon realized that I hadn’t repeated any meals in about two weeks and decided to challenge myself to go as long as possible without repeating a recipe, if a meal required a repeat that portion simply didn’t count in my tally. I ended up making over 225 different recipes. -
2020-03-29
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. -
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. -
2020-09-01
Incense, Prayer, and Wool
One of the most profound sensory experiences I had over the course of the COVID-19 pandemic was the new yet comforting experiences that engaged all the senses of visiting St. Anthony the Great Monestary in Florence, Arizona. My first visit, I stayed for a long weekend. Visitors remaining at the monestary for more than a day are put to work on the grounds, aiding the monks in their daily work. I was put in the kitchen due to my previous experience in a commercial kitchen setting. The diet at the monastery is remarkably simple; a bean and rice soup, bread, and tangerines grown at the monastery. None of the smells of these foods were new or remarkable to me, but instead this provided an interesting aural experience. The monks pray constantly in everything they do, and kitchen work was no different. Low, repetitive Greek prayers were the only auditory input in the kitchen, aside from the hum of the dishwasher and the clinking of utensils against pots. Services were held in the early morning, around 3:00am. While making my way from the guests' lodging to the church, I heard a rhythmic wood-on-wood striking, reverberating across the monastery. I saw the source. A monk was striking a wooden board, suspended in the air by two chains, with two wooden mallets. This was essentially the call for the service to start. I later learned from another pilgrim that this practice was adopted by Greeks living in Ottoman-controlled Greece when restrictions on church bells were implemented. The service itself, too, was a sensory experience unlike any other. Sonorous Byzantine chants, clouds of aromatic incense, all lit by candlelight and a handful of small oil lamps. The sense of touch was also engaged; I felt the wool prayer rope in my hand, each knot a tactile counter for the number of prayers completed. Nearly every sense was full engaged in this temporary and much needed respite from the chaos of the outside world during uncertain times. -
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. -
2020-04-12
TexMex Easter
Easter 2020 was very different, but as it turned it out different in a good way -
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. -
2022-04-27
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. -
2022-04-05
US obesity rates increased during COVID pandemic, doctors weigh in
This is a text story from WITN by Justin Lundy. This is a news story on the increase in obesity rates since COVID started. In a study published by the American Journal of Preventative Medicine, the average BMI in US adults increased by 0.6% between March 2020 and March 2021. This increase happened even as exercise participation rates increased by 4.4%. -
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. -
2020-12-10
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. -
2020-01-08
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. -
2020-03-17
An abundance of shortages
On March 17, 2020, I went shopping for the first time since schools and facilities closed nationwide just four days earlier. Much to my dismay, upon entering my local Target, I noticed that shelves in every part of the store were empty, however, I specifically remember shortages of canned goods, paper towels, and tissue paper. I continued to shop and collect what I could, all the while wondering what else would be in short supply in the coming days. During this time, families across the nation (including mine) began to ration food and focus on purchasing essential items when they became available. In retrospect, the mass shortage not only demonstrated how the pandemic impacted all parts of life, but it also revealed how accustomed Americans are to having various items available in abundance, which I believe is sometimes taken for granted. -
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. -
11/24/2020
Amy Burgoyne Oral History, 2020/11/24
C19OH -
2020
Cooking During Quarantine
As a 14 year old kid during quarantine, I had not much to do. I was separated from my friends and longing for ways to feel free. At times, I even found myself begging to go into school, wanting to go back to the old world. Now, everyday would be the same routine. I would wake up and get on my zoom class, eat, and repeat. Yet soon, I began cooking. I found a way to connect and find myself through the foods I baked with my family. Now, I cook whenever I can. -
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. -
2020-03-29
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. -
05/02/2021
Brenda Sawyer Oral History, 2021/05/02
-
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. -
2021-10-13
Evolving Traditions at Ormond College
Pictured here is the 2021 Ormond College Scholar’s Dinner. This event has a long history at the College as a celebration of academic excellence. Yet in 2021 it looked a little different than in previous years. In this image you can see the hallmarks of the COVID-19 pandemic – mask wearing, seated social distancing and individual, single serve drinks. Nevertheless, many of the rich traditions of the College can still be seen – a formal hall, the use of the original dining hall and the wearing of academic gowns. There is both continuity and change within this image. In this, it gives insight into a tension felt by many during the pandemic – the desire to hold onto the past, but the need to be adaptive. HIST30060 -
2020-03-21
Bakery queue March 2020 HIST30060
In March 2020 during the first covid-19 lockdown, we heard a lot about toilet paper shortages, queues and fights for it at supermarkets. What surprised me to see on a walk around Brunswick was a substantial queue at a local bakery. It was also one of the first social distanced queues I had seen and certainly the first I had taken a photo of. It summed up the new state of affairs to me, while reminding me of the importance that bread holds in our diets. In some ways I was relieved to see a queue for it rather than something more trivial such as toilet paper. The fact it was a local bakery highlighted to me the importance that people in Brunswick place on locally made produce. This also reminded me of the historical importance of bread, for instance the riots that occurred when bread and flour prices increased in France in the late 1780s or Lenin's promise to the Russian people of 'Peace, Bread, Land' in 1917. To me this photo captured how despite circumstances changing immensely, the importance of accessing staple foods remains more or less constant. -
2021-08-24
Every story matters – Burgers with the Brothers 2021
Burgers with the Brothers is a tradition at St. Mary’s University. Once a year the students and the Marianist brothers get together to build community and enjoy some delicious burgers made by the brothers and students. For 2021 authorities made it possible after a year without it and made students and brothers able to make memories once again. The Marianist Leadership Program made also a contribution to Burgers with the Brothers. MLP is an organization of servant leaders that are willing to help wherever help is needed. As a student doing service with the Marianist Leadership Program, I am happy with how the event took place. As students, we were able to connect with the brothers and other students while using facemasks and gloves to serve the burgers, give out chips and water bottles. I am thankful to live experiences like this one because even if it is not like it used to be, it helps St. Mary’s Spirit be alive and be in continuous connection with the university. Burgers with the Brothers is a very special event for students and brothers to connect and have a little bit of fun on campus. Because it is a tradition is very important for older generations and younger generations to feel the community and experience the Marianist environment. -
2021-04-13
HIST30060: Pandemic cookbook
I bought this cookbook earlier this year from a local Melbourne lady. During the 2020 lockdowns, she decided to write a cookbook celebrating cooking and sharing food with friends during eased restrictions. Whenever I cook from this cookbook, I am reminded of how the pandemic was also an opportunity for many people to pursue new hobbies and interests, often creative ones, that they previously wouldn't have. -
2021-10-17
A taste of my motherland with a new twist - Rose Tteokbokki
Amid the COVID-19 pandemic, my favorite pastime was watching various cooking and food story-time videos on YouTube. Yet, there was one video in particular that caught my full wide attention. I remember on May 6th, 2021, at around 10:45 pm PST, this video appeared on my YouTube recommendations. The video thumbnail showed one of my favorite Korean street foods, Tteokbokki (Korean spicy stir-fried rice cakes), but with a new twist! Growing up, I associated Tteokbokki with flavor notes such as the spiciness of the Gochujang and Gochugaru (Korean chili paste and chili powder), the sweetness of the Mulyeot (Korean corn syrup) in which also helps give the rice cakes its glossy shine, as well as using Sogogi dashida (Korean beef stock powder) to further enhance the umami tangy flavor. Of course, there are other variations of Tteokbokki such as Jjajang Tteokbokki (made with Black bean paste) and Gungjung Tteokbokki (made with both Soy sauce and beef) but the modern recipe with the Gochujang never failed to hit all my tastebuds. Well, that was until I discovered the video. The video used the modern Tteokbokki recipe, but also adding in a new twist with ingredients such as heavy cream and milk to give the Tteokbokki a pink color. Because the Tteokbokki resembled the pink colors of a Rose pasta sauce, it became “Rose Tteokbokki.” After watching the video and doing some research on Rose Tteokbokki (I ended up staying up till 3 am) I became convinced and made some for brunch. Making Rose Tteokbokki for brunch was the best decision I ever made because it still kept the delicious flavor notes of the modern recipe but with the extra creaminess and cheesiness thanks to the heavy cream and milk. Also, adding in meats such as sausages and bacon along with Korean wide glass noodles gave the Rose Tteokbokki a unique chewy texture combo. Once I finished up the Rose Tteokbokki, I posted a picture of the Rose Tteokbokki on my social media accounts, and one of my friends who live in Seoul replied with, “Jungeun! You’re also joining the Rose Tteokbokki bandwagon?! Everyone in Korea is rushing to make their own and/or ordering from the delivery apps because of Covid! Once Covid ends, come visit me and let’s eat Rose Tteokbokki together!” Reading my friend’s response left me with a big smile on my face, and it felt great to connect with the motherland even without physically being there through Rose Tteokbokki. -
2021-09
The comforting smell of cardamom and cinnamon on a Sunday morning
One of the most defining characteristics of my quarantine has been learning how to bake. After a year and a half, I am finally comfortable kneading, proofing, and baking. I have learned the tell-tale signs of under-proofed and over-proofed bread by touch (slightly indent the bread with the end of your finger and how the dough springs-back will tell you all you need). I have learned to listen for the hollow sound of fully cooked bread. However, one of the greatest joys I have found with baking is filling the house with the smell of cinnamon, sugar, and cardamom on a Sunday morning with my slightly adjusted cinnamon roll recipe from our well-used Betty Crocker’s 1961 New Picture Cookbook (it was my mum’s before me). My family is Scandinavian, and the smell and taste of cardamom is ever-present in Scandinavian baking. Kanalsnegl, klejner, and fødselsdagboller are all delicious Danish and Norwegian cardamom classics. But Betty Crocker’s cinnamon rolls are also highly popular in my house. From this, a fusion roll was born. On Sunday mornings, the house is filled with cinnamon and cardamon of these classic buns. The Betty Crocker recipe calls for two teaspoons of cinnamon filling, but I sub one teaspoon with cardamom. I also add a pinch of cardamom to the butterscotch topping. In a time of stressful uncertainty, the smell of freshly baked rolls with cinnamon and cardamom is like wrapping up in a comfortable blanket. I have attached the recipe if you want to try this sensory smell experience, too. -
2021-10-03
The Scents of a Homecoming
My maternal grandfather passed away late last year amidst a relatively heavy pandemic lockdown, and our family has since tried to fill in for him in caretaking for my grandmother. If he could have asked something of us, I know it would have only been to look after her. He was that kind of man. He didn’t need for anything for time with his family and friends, and his utmost concern was her welfare, even when she angered him. Recurring and cyclic apprehension and uncertainty over transmission rates, long-term vaccine efficacy and inoculated antibody generation have forestalled several attempted return trips to my hometown. Data-driven doubts have eroded my wife’s confidence that our collective vaccinations will protect her aging parents from life-altering illness and death have prevented her from traveling with me, even though she wont readily admit that outside our home. In addition to everything else the pandemic has altered or taken from us, it’s also complicated my family’s efforts to care for each other. My grandmother turned 86 recently, and her birthday was also their anniversary. They would have been married 63 years this month, and we wanted to make sure the day didn’t pass like any other lonely Tuesday since his death. My cousins and I put together a birthday dinner at the best restaurant in town, and I traveled back to New Mexico for a week to visit and help where I could. The trip turned out to inspire a self-reflection on the power of scent in my life, emotions, and memory. *** I drove straight to my grandmother’s home on Blodgett Street. I pushed the front door open, and an unpleasant stink hit my nostrils. Throughout my life, that home had particular smells that transitioned over time. Everyone in my family but the children smoked cigarettes while I was growing up, and it wasn’t unusual for a blue-gray haze to hang in my grandparents’ home during family holidays. It wasn’t uncommon for their 1000 sq. ft. home to sleep ten or fifteen people when we had something to celebrate or grieve. Ashtrays often overflowed if late night poker games grew too intense to step away from the dining table. I recall one Thanksgiving from my early childhood in which heavy cigarette smoke obscured my view of the backdoor while I stood near the front door. Even through those early years, I associated their home with the smell of sweets. Baked goods, chocolate cakes, snickerdoodles, and sugar cereals, although I’m now surprised any of us could smell anything. I never ate Fruity Pebbles anywhere but their house. Word reached my family in the mid 80s that hotboxing the house was bad for everyone’s health, and they began smoking outside. Grandad hated that; he’s the one who paid off the mortgage, so he oughta be able to smoke wherever he damned well pleased. Still, he took it outside for the grandkids. Since they stopped smoking in the house, and especially since they quit smoking fifteen years ago, I associated their home with a particular and pleasant fragrance. I never placed it, and I’ve never smelled it anywhere else. It wasn’t solely the scented wax my grandmother leaves on warming plates for too long, which are almost always homey food scents, like apple pie. The scent of their home welcomed me back to a place I am unconditionally loved, missed, and wanted. My jokes always hit, my cooking never failed, and everyone was always glad to see me. They were also glad to take my lunch money at the poker table, which I imagine might have contributed to my perpetual welcome. As of this trip, that unique aroma is gone, replaced by a light odor of stale animal waste. My grandmother took in a low functioning chihuahua about three years ago, and the dog is slowly and thoroughly ruining all the flooring surfaces in her home. It won’t housebreak, and it’s incapable of turning right. Seriously. The dog might be a reincarnated Nascar driver. It only turns left. When it’s excited, anxious, fearful, doesn’t matter. The only emotional arrow in its quiver is a left turn, and the only dichotomy is the circumference. The dog can run around the whole room or spin in place, but only and always left. Lefty shit on one of my most important and reassuring emotional stimulants. ** I also stayed with my parents, who live across town, and we share a love of food, especially comfort food best consumed with big spoons or served in casserole dishes. Because we’re New Mexicans, that means a heavy dose of Hatch green chili goes in everything produced in our kitchens. Throughout the week, my folks made all the staples for fall: red beef enchiladas, fire roasted salsa, smoked burgers, and green chili chicken stew. While I associated backed goods and sweets with my grandparents’ home, I’ve always associated the aroma of meals with my parents, and especially the foods that take a day or two to get just right in a crock or stockpot. Bubbling green chili anything reminds me of the best parts of my childhood, and I have no unfond memories or emotions associated with it. I never caught a beating over the dinner table, never fought over a kettle of green chili. Comfort foods have historically made all the hurt and misery of the outside world go away. That’s their magic, isn’t it? No matter what the day and the world brought to your doorstep, the right foods and aromas improved everything they touched. ** As such, the consistent and predictable wonderfulness of my parents’ home helped buttress my emotions and the loss of the Blodgett Street Scent. The disappearance of that emotional, olfactory experience altered my perception of the trip. I regarded its replacement as a bellwether of things to come, a foreshadowing of my grandmother’s seemingly imminent decline into managed in-home care. My concerns over what the light stink meant conspired with her increased hearing loss, the occasional repeated story, and the often-repeated questions to erode my confidence in her long-term stability. Although she’s now 86, she remains independent and self-sufficient. There’s nothing she can’t accomplish on her own with enough time and naps between exertion. I think I’ve taken that for granted, though, and I should begin managing my expectations. Thanks to a left-leaning chihuahua, I have to confront my grandmother’s increasing fragility and forthcoming dependence. I regret having never attempted to define its source ingredients, although I doubt I could recreate it at any other time or place. In the meantime, I need to get her out of the house long enough to have the flooring scrubbed and sanitized. If you’re in the market for a left-loving fecal factory, please inquire within. -
2021-10-14
Smell of Covid in South Carolina
Until recently I worked for Campus Security at a small college in the upstate of South Carolina. Before Covid, my job mainly consisted of patrolling the campus on foot and by vehicle. I would let students into their dorm rooms when they were locked out, perform traffic duty, write parking tickets, and occasionally perform searches if we thought a student had a weapon or some other kind of contraband. When the virus began to make itself known on campus, our job descriptions changed. Oddly enough, we were expected to deliver meals, three times a day to students who either had the virus or were in quarantine due to exposure. At first, we only had a small handful of students to feed but by the Fall of 2020, we were delivering meals to nearly one hundred students. Keep in mind, there were at the most, only four officers delivering these meals at any given time and the student to be fed were spread all over campus. The one thing that really stands out in my mind during this time is the smell. I have never been a huge fan of breakfast but the smell of scrambled eggs that never seemed to go away, almost ruined the first meal of the day for me. No matter how quickly you delivered the meals, by the time you finished, the patrol vehicle smelled like scrambled eggs. If it was a warm day, which it usually was in South Carolina, the smell was particularly heavy. House Keeping had to sanitize the dorms daily. One particular dorm building had a smell of its own due to the fact that a large trash bag burst in the elevator and spilled its contents all over the ground floor lobby. Many of the quarantined students lived in this dorm and I can still remember the rancid smell when walking through the front door. No matter how much they cleaned, house keeping never could quite get the smell out. While working at the college, I was like most, worried that I would contract the virus. To help prevent this, I sanitized my hands on a regular basis. The smell of alcohol wipes and Lysol will always remind me of this time. I also wore a mask wherever I went and would sometimes spray different scents on the mask to make it smell nice. Smell, above all other senses, will remind me of Covid and my time as a Campus Safety Officer. -
2020-04-07
Rediscovering the tastes of my childhood
Some of my earliest memories are of the sights, sounds, and tastes of my grandmother’s kitchen. She passed away almost exactly one year before the stay-at-home order was put in place in Washington State. At that time, I was already an online student working from home and my partner was driving across the state every weekend to work and come back home. When lockdown started, I didn’t realize how cooped up I would feel. I decided I needed to revisit the feelings of my grandmother’s kitchen. Around the same time, my family got a trailer full of boxes of my grandmother’s things. In this box was a handwritten cookbook filled with the recipes and stories from my childhood. There were handwritten letters from my great-grandfather to my grandmother, recipes she had clipped out of newspapers in the 1970s and 1980s, and family recipes I thought were lost when she passed. One of which was a Spiced tea, also known as friendship tea, recipe. For me, this tea is the epitome of Christmas time spent with my grandma. This recipe exists on the internet, but it was never as good as the one my grandmother made. When I found these recipes, I set out on cooking my way through them to pass my time during lockdown. My partner was working remotely so he was home to try them with me. It was an emotional experience for me after the loss of my grandmother and it reminded me how much food can bring people together. This recipe no longer represents Christmas and my grandmother, it now is something that makes me think of lockdown with my own family and how it brought us together. If it wasn’t for the stay-at-home order, I probably wouldn’t have connected to these recipes again and I definitely would never have had to buy tang. The pandemic has brought a greater connection to history and sensory history. The pandemic has also changed the way we experience our senses and even changed those senses for some people. Sensory history shows how people experienced the world around them during the pandemic. If you try this recipe, don’t be afraid of adding more or less of what you like. I don’t know what measurement a scoop is, but as my grandmother always told me, we don’t measure to be perfect we measure with our hearts. My best guess is that there are about 2 tablespoons in a “scoop”. Ginther’s Spice Tea 1 ½ cup Tang 6 scoops lemonade ½ cup instant tea ½ cup sugar ½ teaspoon cloves (or fresh whole cloves) 1 tablespoon cinnamon (or fresh sticks) Combine the above ingredients. Add 2 Tablespoons of mix per cup of hot water.