Items

• 
  2021-08-25

  ASU vaccine promotion banner

  Classes at ASU started last week, since then, this banner has been hanging over the intersection of Mill and 5th in downtown Tempe. It reads, "Welcome Sun Devils, Forks up sleeves up." This banner is meant to encourage people moving through the area to get the COVID-19 vaccine.
• 
  2021-08-21

  Mask trash

  I went to Sedona to celebrate my birthday with some friends. We decided to do the bell rock hike and as we were hiking and enjoying nature it felt like life before Covid. It was an odd feeling of normalcy. That feeling quickly fled as we got lost on our way back to the parking lot. We ended up walking on the highway back to the parking lot instead of walking through a random trail. As we walked I came across this mask, there’s no way of knowing if it came from a car or a hiker but I was quickly reminded that we are still in the midst of a pandemic. Seeing left behind masks always makes me wonder how much mask trash has impacted our environment.
• 
  2021-08-22

  The choice is yours

  More and more I am seeing signs like this all over businesses in Arizona. Although the state of Arizona no longer has a mask mandate, businesses are going the extra mile to make it clear that mask wearing is now a personal choice. I liked this sign because it asks customers to be respectful of the choice to wear a mask or not now that it is no longer a requirement.
• 
  2021-08-11

  Exposure to covid in the classroom

  I came across this conversation on a neighborhood app (Nextdoor) of a grandmother pleading for masks and vaccines after learning that one of her grandchildren was exposed to the virus in the classroom. I added a bit of the thread as well to show the different opinions on the matter.
• 
  2021-08-10

  COVID meme

  I think what makes Covid memes so funny is that they are sometimes based on truth...
• 
  2021-08-10

  Mask Required for Service

  Signs have become so common these days that I often catch myself making sure if a business requires masks or prefers customers not to (I've seen those too). I take an extra moment to enjoy personalized signs like these. I love the solutions to the dumb questions at the end. If everyone would just wear a mask I wonder how low our numbers would be. My favorite part is the last sentence of the paragraph "Do not choose to be the reason the rest of the world is laughing at us."
• 
  2021-08-11

  First day of school

  While many on my social media feed are in arms about tighter vaccine regulations, some realize that the pandemic is not over. As the new school year starts there are many mothers who share in my fear. Covid is still alive and well, new strains continue to form breeding in the bodies of the unvaccinated. The worse part is that this time the elderly seem much safer than our children. Our children are being sent back to school, life has returned to "normal" as the number of hospitalized children continues to rise. I share my fears with this friend who popped up on my feed this morning. Will our kids be safe? Will my daughter get infected? Will there be another lockdown? I too feel like it's become too much to ask for my kids to simply be happy and healthy because both now depend on the actions (or misactions) of others.
• 
  2021-08-08

  Cooking with Canned and Frozen Foods

  The file that I have included is a description of how My wife and I were essentially forced to resort mostly on canned and frozen foods for our meals rather than using fresh ingredients.
• 
  2021

  Home Brewing Beer During The COVID-19 Pandemic

  I think my story in the attached document details how someone coped with the monotony of restricted activities from COVID-19, as well as the shutdown of social drinking.
• 
  2020-03

  No Time to Cook During the Pandemic

  I was given the assignment to share a recipe I made during quarantine that started March 2020. However, the reality was that as an essential worker, I had no time to cook. And in my tiny, conservative town, we rallied together to support local business. We ordered more take-out foods during that time, to support our friends and family who owned restaurants, but also, just didn't have time to cook.
• 
  2020-04-14

  Sweetness At Home During the 2020 Covid Pandemic

  I had just quit my job on February 28, 2020 since my military spouse and I were about to PCS (Permanent Change of Station) from Camp Lejeune, North Carolina, to New Orleans, Louisiana in late March. Mid-March the DOD issued a Stop Movement order for all troops so we ended up not moving until it was lifted on July 1. During the wait, we were in limbo not knowing what would happen with our moving situation, but fortunately we still had our house and stuff. My spouse picked up Covid on our house-hunting trip to New Orleans the first week of March before the Stop Movement was issued, but was never diagnosed since there were not enough tests to go around in North Carolina. For about two months we stayed home together, enjoyed each other's company, and made the best of it. I spent a lot more time in the kitchen than was previously normal, and loved every minute of it. Two years previously, my spouse gave me an ice cream maker for Christmas, but I never took it out of the box and it ended up in one of my difficult-to-reach upper cabinets. When I was organizing my pantry and kitchen cabinets one day to prepare for the time we would actually get to pack up and move, I spied it and thought I would finally give it a try. I have wonderful childhood memories of sitting around with my family and grandparents outdoors while the homemade ice cream my mom and grandmother made, churned in the electric ice cream maker on a hot summers day. I called my mom for her recipe and found a similar one online to reference (published by the Taste of Home test kitchen). The military commissary was out of a lot of groceries, so I made an online order at Sams since they had still had milk and heavy cream, and picked it up. I already had plenty of sugar and vanilla in my pantry. Before Covid, I rarely had time (because of work and school) to make desserts, so this dish was a real treat, a simple recipe, and was super fun to make. The taste of homemade ice cream was so lovely and smooth, with texture velvety, eating it right from the churn. It brought back all the wonderful memories eating homemade ice cream with my family as a childhood, to comfort me during a time I could not travel to see them. Food memories like this can transport one to a time when the world was full of closeness with one's family, when forced to separate due to a world-wide pandemic.
• 
  2021-08-08

  Green Tomato Pickles

  Due to school closures because of COVID-19 in the spring of 2020, I finally had time to start a vegetable garden. This was something that I had wanted to do for years, but by the time I was out of school in June and had the time, it was too late in the season to begin. As a side note, the fact that school buildings were closed in no way means we teachers were not working hard to try to continue the education process for our students. The pandemic did change how we taught, though, giving me more time to finally begin my vegetable garden. This story is specifically about my tomato plants and the green tomato pickles I made from them. I originally began my tomato plants from seeds on my kitchen windowsill in April. In mid-May, when they were about 8 inches tall, I transplanted them to a raised garden bed. This was my first experience growing a garden, so I overdid it with the number of vegetables I attempted to grow in my 4’ x 4’ space. Besides the tomatoes, I planted green beans, carrots, onions, beets, squash, zucchini, and cucumbers. The tomatoes and squash took over and that was all I got. For some unknown reason, the first set of blossoms on the tomato plants didn’t produce any fruit. Late in the summer, I finally started to see some fruit, and it was early September before I was able to harvest any. At that point, though, they exploded with fruit. I live in the high desert north of Los Angeles and our weather is not quite as mild as the rest of LA County. We go our first freeze in mid-October. At that point I harvested about 5 lbs. of green tomatoes. A friend of mine had the same issue and decided to make green tomato salsa. I decided to make green tomato pickles. I used a combination of recipes. I have a Little House on the Prairie Cookbook that I experiment with from time to time, but I modified some of the spices that recipe called for because I wanted dill pickles. So, I played around with it until I had what I wanted. They were excellent! Then I did one more thing that I had never done before. I experimented with hot water bath canning so that I could preserve them longer. I ended up with eight jars of green tomato dill pickles, some of which made their way into Christmas gift baskets for friends and family. All of this was because I had more time on my hands due to COVID-19 and California’s Stay at Home order.
• 
  2020-04-09

  Pandemic Dinner of Gluten-Free Orange Chicken is a Sensory Reminder of Evolving Grocery Shopping and the Effect on My Mental Health

  Pre-Pandemic, my small family of three went shopping altogether at our local Frys Grocery every Sunday. As the type of person that lives inside their head and has difficulty multi-tasking when distracted, this was usually an overwhelming experience. It involved avoiding people parked sideways in aisles, answering questions from my wife and daughter (somehow usually at the same time), and being interrupted by loud intercoms. To me it was sensorial overload every week of my hearing and vision to the point where I wanted to leave. When the pandemic really started up in April of 2020 my wife and I decided that my daughter should stay home and we would take turns shopping every week individually to decrease the chances of affecting the employees, the other customers, and ourselves. Along with this was my increased effort to come up with meals and recipes on my "turn." The recipe attached, gluten-free orange chicken from https://www.evolvingtable.com, reminds me of this interesting evolution in shopping that still takes place, as it is my turn to shop today. While my wife looks upon the idea of shopping individually as a loss and misses it...I am able to shop without being overwhelmed. Between less customers in the store (due to ordering online and pick up), the store progressing to using handheld radios, and being by myself, I can really focus and no longer am stressed and overwhelmed to the point where I just want to leave. Every time I make this recipe and taste the delicious orange flavor and smell that hot sesame oil that I had never used before the pandemic, it reminds me of how a stressful pandemic has strangely (and selfishly) made one recurring weekday of my life less stressful.
• 
  2020-03

  Baking: Impossible

  Back in December of 2019, my wife and I were visiting my parents and grandparents in Mesa, Arizona. It was Christmas time, so we were enjoying a bit of leisure time that we typically didn't have. I had just graduated from Brigham Young University-Idaho with a degree in History Education, and my wife just finished a rigorous semester in her study of English at the same school. We were ready for a break. Before meeting up with the family, my grandmother brought up the idea to teach my wife and I how to make homemade bread. It was her grandmothers recipe, and I loved it, as she would occasionally make the dough to make scones or kraut biscuits. This particular recipe made a lot of dough and needed to rise three times. Because of this, making bread was an all day event. Just a few short months after learning to make bread in my grandmother's kitchen, COVID-19 shut down the world. We were living in Rexburg, Idaho at the time-a small town of around 28,000 people located in south-east Idaho. Given that we were in a rural location, we didn't feel the immediate effects of the virus like Seattle, New York City, and Los Angeles. However, around early March, schools shut down and we were told to stay indoors whenever possible. Given that I was a teacher, I was suddenly learning how to run applications like Google Classroom to teach from home. The school district wasn't sure how long I would be working from home for. Initially, they only wanted to close for two weeks to deep clean the school. However, this ended up lasting through the end of the school year. My wife was now also at home. Her studies switched from in-person courses to online courses. Professors who had spent their life in the classroom were suddenly figuring out how to teach via a new medium. It was challenging for all, but everyone seemed to be more patient with each other. Given that my wife and I were home, and given that we had more time, we decided that we would make the bread recipe that my grandmother had taught us over Christmas break. Everyone was encouraged to only shop when absolutely necessary, so we added the flour and yeast to our shopping list. However, when we went shopping only a few days later, the baking isle had been decimated. The only types of flour that were left were expensive bags of specialty flour that came in much smaller portions. Yeast was nowhere to be found. Even things like baking soda were gone. When I think back to the early days of the pandemic, I think of panic. While my wife and I were able to remain calm, many people worried they would not be able to find basic necessities. Grocery stores ran short on many items-toilet paper, canned food, flour, sugar, paper towels, cleaning supplies, amongst other things. Many things that were taken for granted were now an uncertainty. So while we did have more time on our hands, baking bread wasn't an option.
• 
  2020-03-14

  One Last Family Gathering

  The world changed as we Alabamians knew it on Friday, March 13th, 2020, as that was the last day that our school systems remained physically open before our governor mandated forced early system closures ahead of the approaching COVID pandemic. As a high school teacher, I uneasily said goodbye to my students and promised to see them on ZOOM the following Monday. When I arrived home, I found that my wife had contacted each of her family members to invite them to a seafood feast planned in our home for the next day, Saturday the 14th. We had recently purchased a tremendous variety and quantity of seafood for a planned early summer river gathering, including shrimp, crawfish, and fish; however, the pandemic was likely not going to allow for such a future gathering, and we knew of no way in which we could consume so much seafood ourselves, and were equally incognizant when we might gather as a family again, so this was essentially planned as a “McRight family last supper” (pardon the blasphemy, but that’s how we coined it). We had prepared each of the dishes before, save for Tamsie’s new experiment, her crawfish cheesecake. We had enjoyed crawfish and shrimp cheesecake at a wonderful restaurant, Roux 66, while traveling through Natchez, Mississippi several months previous; that culinary experience informed our desire to recreate the recipe at home! Thus, our sensory memory of better times and a delicious meal beckoned us to return to that sensory experience and give the recipe a try. We researched online recipes to combine basic ingredients, including shrimp, crawfish, cream cheese, onions, eggs, and bell peppers, with two cheeses, minced garlic, Creole seasoning, salt and pepper, heavy cream, and a shrimp boil mix. The cheesecake was delicious, and the combination of garlic, crawfish, and shrimp contrasted with the sweet richness of the cream and eggs to make for a delightful dish. To this day, the smell of shrimp makes me think of those early days of the pandemic because our kitchen was filled with the aroma of that decadent crawfish cheesecake, shrimp scampi, a shrimp boil, fried fish, boiled shrimp, and fried shrimp. We hosted approximately twenty-five family members, we laughed, we talked about the future, and we expressed concern over what the coming days might bring. Afterward, we dismissed pandemic talk to release our concerns for the shank of the evening, as we were living for the moment and celebrating our being together. I remember thinking but it might be a long time before we could get fresh seafood again, because we did not know if the opportunity to find fresh seafood would avail itself again in the near future, nor did we know if grocery stores would remain open. That was a time of complete uncertainty. I will likely never again enjoy a shrimp meal without thinking about March 14th, 2020, as the world in which we had lived mere days before somehow now seemed different, foreign, and unsettling.
• 
  2021-08-07

  A Virtual Visit to Yunnan

  How one Hispanic female dealt with the cooking challenges that took place in the early months of the pandemic. In particular, one meal she prepared on September 26, 2020.
• 
  2021-03-21

  A tale of the babka

  If you had asked me if I was a baker prior to the year 2020, I would have unequivocally said no. A cook? Yes. But a baker? Absolutely not. But that was before the global Covid-19 pandemic. I worked in the cruise industry prior to the pandemic and I travelled a lot for my job. I was not home enough to really jump into and try to master baking. Following mandatory quarantine in March 2020, I suddenly had extra time on my hands. Further, I was laid-off from my job in early June and ended-up with even more time on my hands. Like so many around the world during quarantine, I took up baking. But unlike the many who tried sourdough, I started with making standard wheat breads and then went straight to enriched breads like babkas or challahs. The photos I am attaching here show my progression as a baker. My first babka was fine and tasted great, but as you can see, I have improved in technique and in flavor over time. My favorite babka recipe comes from King Arthur Flour. As a new baker, I relied on the King Arthur Flour website for flour and yeast tips, baking tools, and recipes. I was too hesitant to add walnuts the first time and I accidently used a quick-rise east instead of standard yeast. As time went on, I felt more comfortable adding walnuts and raisins. I also felt more comfortable working with the dough to perfect the twisting technique of the babka. I relied on trial-and-error for most of my recipes, but I also watched all episodes of the Great British Baking Show and found some videos that gave me the basics of flour, yeast, and water. My family were very surprised by this newfound baking skill. But they enjoyed tasting the results. I have enjoyed bringing people together over food – and I have enjoyed giving loaves as gifts. I am still trying new bread recipes and plan on continuing to bake even as life slowly returns to our new normal.
• 
  2021-08-07

  Food Is Not Always Comforting

  This is a story of my family's experience with food and the pandemic. For us, it was a reflection of another difficult time in our lives.
• 
  2020-05

  Food Shortages During a Pandemic

  While most people tried new recipes during the pandemic, what I remember most is the food shortages that forced me to constantly change what I was planning to make and how I made it. I began using grocery pickup before the pandemic, and since I am a full-time caregiver to my mother who is high-risk for COVID, we continued to use grocery pickup as much as possible to limit any exposure to the virus. Unfortunately, this meant that I could not get halfway through the store, realize that I could not make what I was planning due to unavailable items, and put stuff back and try to buy something else. Though I do have the store substitute most items when they can, especially during lockdown sometimes they couldn’t provide any substitutions, which would leave me without one or two crucial ingredients and unable to fix anything to eat. To combat this, I started getting enough food for two separate dishes for every meal, so if plan A didn’t work out, hopefully plan B would. I also started planning for meals that could be used with the same ingredients, except for one or two, and then get both options just in case one was out of stock. Beef and noodles and chicken and noodles would be one example of this, where the main recipe and ingredients are mostly the same, the only difference being the frozen chicken with chicken broth versus prepackaged beef tips with beef bouillon. Due to their minimal ingredients and their easiness to make, these two interchangeable recipes to me most represent the pandemic and what I fixed the most of during the lockdown and food shortages. I have attached the recipe for both.
• 
  2021-07-02

  1. Missing Breakfast

  During the pandemic, we were kept at home and therefore had to cook many of the foods that we normally would have gone out to eat. For my family we normally went out to have breakfast and one of the main things that we would have is pancakes. They taste so much better when they are served in a restaurant, with the warm syrup and butter. At home we tried to replicate them however could not find a syrup that we really like and had to buy a griddle to cook them. It was something that for my family we really missed and the taste and smell of fresh pancakes is now something that we cherish when we are able to go out and get them.
• 
  2020-05

  In 2020 We Ate Certain Foods Because We Stopped Buying Fresh Produce and Meat

  In late spring 2020, we begin to realize that it was too dangerous and too expensive to buy fresh produce and meat. The fresh produce was often out of stock for weeks at a time. Then other times the produce just seemed difficult to trust. The grocery store often had people without masks and the COVID numbers were rising. We really couldn't trust any fresh fruits or vegetables unless we cooked them. Eventually as the prices began to rise on fresh meats, we stopped buying those too. Eventually we found that the pandemic had completely altered our day to day eating habits. We didn't always trust restaurants for takeout since they had COVID outbreaks also. Living in a small rural town, we had limited options. This left us trying to buy a few canned foods at stores or ordering delivery of shelf-stable foods in bulk from online retailers. One of the things that I remember the most is how I began to struggle with my blood pressure. We were eating too many boxed and canned foods; not enough fruit and vegetables. My sodium intake was high and my potassium was low. We then decided we would start buying dehydrated vegetables and fruit. We tried not to buy canned versions that were preserved with salt. The main thing I remember is that one of the first meals that seemed so good and healthy was a meal of Anazazi beans. We had bought some in New Mexico the year before and really liked them. This time we bought a 10 lb bag and assumed that we may have to stock up as the pandemic continued on. We also bough dehydrated onions, dehydrated jalapenos, and other dehydrated mixed vegetables. We did an instant pot of the beans and what ingredients we had. We really enjoyed it. For the first time in weeks, it felt like a real meal. And this was a hot meal during a warm time of year, something we would normally never cook before 2020. Here is the instant pot recipe and with the ingredients we had, leaving out the ones we didn't have. We adapted as best we could. The original full recipe is linked for comparison. The recipe we found: Instant Pot Anasazi Beans Ingredients 2 cups. dried Anasazi Beans 6 cloves garlic, peeled and smashed 4 c. low sodium chicken stock 1 c. water 1 fresh bay leaf (or 2 dried) 1 t. cumin 1 t. dried oregano 1 t. dehydrated jalapenos 1/8 c. dried onion salt and pepper to taste Instructions: 1. Place dried beans, crushed garlic cloves, chicken stock, water, cumin, oregano, bay leaves, dehydrated jalapenos, and dried onion in instant pot. 2. Close lid and pressure cook at high pressure for 25 minutes, then pressure release for roughly 15 minutes. Open the lid carefully. 3. Switch pot to soup setting. Stir occasionally for about 10 minutes. Taste and season with salt and pepper. 4. Serve. http://eliotseats.com/2019/01/27/instant-pot-anasazi-beans/
• 
  2021-08-06

  Covid Gardening Story and Okra Recipe

  I chose to focus on my garden and our chickens that we began right before the pandemic hit. I never realized how lucky I was to live in a rural environment until Spring 2020, when living in the country meant having a bit more freedom than in the city. Our garden and chickens provided us with foods that sometimes were out of stock in our small, local store. However, we also faced other things in our community that made the psychological aspects of the pandemic really hard, such as living with those who deny the reality of the disease and mitigation efforts that people like my husband promoted, as an ER physician. I suppose this story is a bit of a love letter to our little property out in the country, despite the differences in values that we have with our town.
• 
  2021-08-06

  Food and working from home during Covid-19

  While working from home I started snacking a lot as I frequently missed breaks and lunches due to the increased workload I also tended to work later than before so while I had no commute I stopped working around the same time I would have gotten home if I had been in the office most of June and July. I found snacking was a way to stay present in the physical world while living almost exclusively online during work hours and frequently replaced or at least supplemented some very hurried lunches. My favorite snack I had never tried before but it was suggested to me by someone who later passed from Covid and so now reminds me not only to be grounded but of them. My favorite snack is really simple but was new to me: wheat thins with light veggie cream cheese. It tasted like what the summer should have been instead of what it was. It was also a shift for me since I didn't eat a lot of convenience foods before COVID I took the time to make food so the idea of creating little snacks to replace generally more nutritious and regulated food was new to me.
• 
  2021-08-06

  Pressure Cooker Comfort Food

  The COVID-19 pandemic brought about many difficult changes to people’s daily lives, including self-quarantining. In 2020, I bought a pressure cooker. The pressure cooker is a device that has made cooking for my family easier. When we couldn’t go out to the store, it allowed us to use ingredients we had at home to make easy and hearty meals. Beef stroganoff quickly became a loved recipe in my house, and we would make it whenever we could not go out to the store. It required little effort and always tasted delicious. This was the perfect dish for when we were sick and stuck at home, and we felt rejuvenated after eating it.
• 
  2020-02-27

  Renal transplant, a New Diet, and the COVID-19 Pandemic

  Before the COVID-19 nationwide, and worldwide shut down, I underwent a renal transplant. This required a significant shift in my eating patterns and dietary needs. What I present herein is my story and an easy recipe.
• 
  2020-02-01

  Starbucks Egg Bites @ Home?

  While this may be a trivial struggle, the pandemic minutely affected my morning traditions. As someone who wakes up with just enough time to get ready and run through a drive-thru before work, the closure of my go-to Starbucks caused an abrupt halt in my morning routine. I could no longer grab my morning coffee and signature egg bites or great my favorite baristas as I headed off to work. After the swift investment in an Instantpot, I read through numerous recipes in an attempt to get my mornings back to "normal." As I located a sous vide egg bite dupe for those made at Starbucks, I quickly began experimenting with numerous combinations of veggies and meats for my sunrise snack. After several attempts and failures, I eventually mastered the egg bite, and now I consider them a staple of my repertoire. While my mornings were still far from "normal" due to the numerous restrictions set because of the pandemic, a little piece of me felt the comfort that stemmed from the creation of these little egg bites and my coffee in the morning. This experience that spawned out of the events caused by the pandemic forced me to become a better cook and an ingredient-conscious one at that! I've found the kitchen to be a place of comfort and artistic expression now that I know how to appreciate my ingredients, tools, and desire to learn more about cooking!
• 
  2021

  HST 515 ASU assignment prompt

  screenshot, pdf, and doc of ASU HST 515 prompt given to students by instructor Katy Kole de Peralta
• 
  2021-08-02

  Macaroons

  The COVID-19 Pandemic led me to try a new and challenging recipe of Macaroons. This is my experience.
• 
  2020-11-30

  Creating New Traditions in a Pandemic

  One of the traditions in my family is to make lefse, a type of Norwegian flatbread, at Christmas time. This tradition was started by my grandmother, because it was one of the foods that she associated with her childhood Christmases as the child of Norwegian and Swedish immigrants. Every year, no matter what was going on, we gathered together as a family at the start of the Christmas season to make lefse. If you’ve made lefse before, you can attest to it being a labor-intensive process, which involves ricing pounds of potatoes, rolling out dozens of balls of dough until they are paper thin, and frying them one by one on a hot griddle. It’s one of those recipes that works better if you have several people to help. In my family, everyone had a job to do. The youngest children of the family were put in charge of popping air bubbles that rose from the dough while it cooked. The older kids took turns flouring the rolling boards and rolling out the dough. The adults were responsible for cooking the lefse, a process that involved transferring huge rounds of dough to the hot griddle using long turning sticks. Even family members who were not culinarily inclined were put to work, folding the finished lefse and packaging it up so that it could be frozen, so that it was available for Christmas morning. It was a family affair, that filled the kitchen up with laughter and stories and more than one flour fight. Family lefse day is one of the most enduring memories of my childhood. When the pandemic made it unsafe to travel or even to visit my family, I found myself facing a Christmas without being able to participate in my family’s lefse making tradition. There were many teary video calls to family members as we all came to terms with the fact that we would be missing this tradition for the first time in nearly 40 years. At this point, after enduring months of isolation because of COVID-19, I was devastated. It didn’t feel like the holidays without this tradition and making lefse by myself felt overwhelming. I was telling my friend Mike about how sad I was over missing out on this tradition, when he offered a solution. We would both quarantine for 14 days, purchase all the ingredients we needed and have them delivered, and then he and I would make as much lefse as we could. I was stunned by his generosity. After all, this was not his tradition. In fact, he’d never even eaten lefse before. But he saw a way that he could help a friend feel better after such a trying year. So, we did just that. With only two of us, it took us about six hours, but we ended up with nearly thirteen pounds of lefse that eventually got sent to family members in four different states. The best moment came when we all video chatted from our homes on Christmas morning, just to eat the lefse together. It was different than normal, but it was a joyous moment. Mike joined us on the call and shared some of the challenges we had making thirteen pounds of lefse in a tiny apartment in the middle of a pandemic. This year, he’s been invited to my parents’ house to join in on the family lefse making day. After all, it’s tradition.
• 
  2021-08-02

  Chicken (or Turkey) Curry

  The attached text story is a curry recipe that my wife and I 'perfected' while experimenting with new recipes during COVID-19. With the additional time to cook it was fun to try new things in the kitchen.
• 
  2020-03

  How to lighten the mood? Homemade brunch!

  Before the pandemic, one of my favorite ways to celebrate a special occasion was by going to brunch in New York City. Understandably, once the pandemic began, I knew that it would be a long, long time before I would see those city lights again. Rather than get down in the dumps, I decided to improvise and bring the brunch experience to my family home as a way to lighten the rather grim mood. A few weeks into the lockdown mandate in March 2020 I told my family to stay away from the kitchen. I organized a brunch with avocado toast, bacon, fried potatoes, and the centerpiece, a meal I had never made on my own, and a brunch staple, eggs benedict. I learned how to poach an egg for the first time with a few failed attempts. I then decorated the plates with the hollondaise sauce as if it were at a 5 star city restaurant. I made menus with drink options ranging from mimosas to bloody Mary’s and served my family, pretending I was out in the city for a celebratory brunch, despite the lack of celebrating going on in the world at the moment. Even if for an hour, this experience eating brunch lightened our moods and reminded us that despite what was going on outside our home, we at least had each other.
• 
  2021-08-02

  A Souper Way to Arm yourself against the Virus

  When the Pandemic first broke out, I was concerned that I would catch the virus since I was working in an elementary school at the time. I thought of various ways to boost my immune system and I thought making healthy soups sounded like the best idea. I looked through the internet and I found this healthy quinoa soup recipe. I tried it and absolutely loved it. It was savory, hearty, and contained a rich blend of rustic flavors. This dish became one of my favorites throughout 2020 and I still cook it from time to time. For anyone looking for a healthy way to fight the virus, I recommend this recipe.
• 
  2020-08-17

  Comfort Food in an Uncomfortable time.

  In the midst of the chaos of: at home learning, quarantine, and the endless stream of commercials asking to support major corporations such Mcdonalds and Taco Bell, the epiphany that fast food could be made...slower, safer, but just as nostalgic, came to mind. No longer will you have to put your life, or an essential workers life, on the line for mediocre fast food! In order to emulate the staple dish of a CrunchWrap Supreme, the following ingredients are necessary. Recipe Ingredients: - 16 oz of Ground Beef - 4 Large Tortillas - 8 medium size tortillas - 1 head of lettuce - 4 oz of tomatoes - 2 oz of peppers - 4 tablespoons of sour cream - 6 oz of cheese - 1 tablespoon chili powder - ¼ teaspoon garlic powder - ¼ teaspoon crushed red pepper flakes - ¼ teaspoon dried oregano - ½ teaspoon paprika - 1 teaspoon salt - 1 teaspoon black pepper Steps to Make It 01 Layer skillet with oil and heat to medium or medium-high heat. Allow the oil to heat before adding the medium tortillas. Once the oil has begun to "pop" place one tortilla into the pan. It should sizzle immediately, cooking for about 10 to 15 seconds. Repeat until 4 medium tortillas have been cooked. 02 On Medium Heat place the ground beef on the skillet. Add powders, spices, as meat cooks. 03 As the beef is cooking, dice the tomatoes, peppers, and place in a small mixing bowl. *note a food processor may be used as a substitute 04 As the beef has finished cooking, set aside for 5 minutes 05 Assembly: Place 2-4oz of the cooked beef in the center of an uncooked large tortilla, 06 Apply a spoonful of cheese, and diced peppers and tomatoes, and lettuce 07 Place a medium fried tortilla atop the meat,cheese, and lettuce mixture 08 Spread ½ tablespoon of sour cream, place another spoonful of cheese, diced tomatoes and lettuce 09 Place a medium uncooked tortilla atop the fried medium tortilla 10 Begin to fold the large tortilla’s outer edges over the filling, creating a five sided shape 11 Reheat the skillet to medium heat and place the CrunchWrapSupreme, seam side down, on the hot pan. Cook until lightly golden. Flip and cook on the other side for 1-2 minutes. 12 Repeat steps 5-11 13 Enjoy!
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  2020-04-20

  Nature can boost your mental health during COVID-19 pandemic

  The pandemic has negatively affected many individuals' mental health. This article describes the benefits nature can provide in improving one's mental health during this time.
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  2020-04-09

  'It has become our sanctuary': The calming power of nature in a pandemic

  Many have turned to nature to combat the stresses and concerns of the pandemic. This collection of photographs from around the world illustrates the beauty of nature, the changes to the environment during the pandemic, and the human appreciation of the natural world.
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  2021-02-25

  The Role of Community Gardens During the COVID-19 Pandemic

  The pandemic has brought the issues of food insecurity and the fragility of our food system to the forefront. This article discusses how household food insecurity disproportionately affects lower-income families and Black and Hispanic communities. Community gardens are one way to address these issues, providing mental health benefits, social and emotional support, and public health benefits during the pandemic.
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  2020-04-19

  Home gardening blooms around the world during coronavirus lockdowns

  Gardening and growing one's own food is a major trend resulting from the pandemic. In Russia, the U.S., Singapore, and Great Britain, people are turning to gardening to combat fears of food shortages and going to grocery stores and to provide a fun activity for adults and children who are working or attending school at home.
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  2020-07-19

  14 Working from Home Memes That Are Hilariously Accurate

  Humor is one of the best ways to deal with stressful situations, such as working from home. This collection of memes take a humorous look at the teleworking lifestyle.
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  2021-07-15

  Dr. Marissa Rhodes, Oral History, July 15, 2021

  Curator for the JOPTY program, Angelica S Ramos interviews mother of three, Dr. Marissa Rhodes. In this interview she discusses her role as a professor and how COVID-19 halted all the plans she had for her classes. She also discusses her pregnancy with her third baby and the struggles that came with prenatal care and birth during the COVID-19 pandemic. Dr. Rhodes also relates her birthing experience and how different the pandemic made it from her first two pregnancies; she discusses the complications that she faced and the stresses she dealt with. Dr. Rhodes also discusses how her social life was impacted and the struggle to find a balance between work, children, virtual-learning and a new baby. Lastly, she reflects on her personal silver lining and the lessons that she hopes will be learned from this experience.
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  2020-07-17

  Study reveals gender inequality in telecommuting

  This article discusses findings from the COVID Impact Survey conducted by the National Opinion Research Center at the University of Chicago. The data show gender inequality associated with working from home. The survey found that mothers working from home spend more time on housework and childcare than fathers working from home. Mothers also report increased levels of anxiety, loneliness, and depression.
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  2020-06-19

  Is Working Remote A Blessing Or Burden? Weighing The Pros And Cons

  This article discusses the pros and cons of changes to productivity caused by the shift to teleworking during the pandemic in countries around the globe. Major themes are mental health and work-life balance.
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  2021-02-13

  Six Key Advantages and Disadvantages of Working from Home in Europe during COVID-19

  This article discusses an European study investigating individuals’ experience of working from home during the pandemic and the disadvantages and advantages of this work model. The advantages were a better work-life balance, improved work efficiency, and greater work control. The disadvantages were home office constraints, work uncertainties, and inadequate tools.
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  2021-03-21

  Working from home has its advantages, but employees miss their coworkers

  This article and accompanying video discuss what employees miss most in the new teleworking situations created by the pandemic and what aspects of this situation they hope to have addressed after the pandemic recedes. The lack of interaction and socializing with coworkers is viewed as the major disadvantage to teleworking for individuals in the survey cited.
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  2020-08-03

  U.S. History Classroom 2020

  When I came home from my last deployment in December 2019, I began to look for teaching jobs- I was for the first time preparing for the teaching job market. Suddenly, when Covid-19 hit the streets, most business and shops closed their doors and were only open for carry-out. In May 2020, I was worried because most school corporations announced that they would presume classes virtually or through a mix of hybrid days that would consists of both synchronous and asynchronous learning for the first portion of the school year. I thought that this would be a learning curve for me if I ended up getting a position. By August 2020, I got a position as an 11th-grade high school teacher in my hometown. Before the bell rang on 03 August 2020, I put the rubber gloves on that the school’s office gave me and sprayed each desk down with bleach. The tight latex gloves did not fit my hand properly but worked for its purpose. The disinfectant left an aroma in the air, similar to a hospital. Brinnnnng, the bell sounded, and the students began marching into the building as I watched them from my window. My forehead began to bead up with sweet (I was nervous for my first day). Then, I put on my mask and stood outside my door. As I waited at the door, I remembered the old days when I was a student at that same school, I was now a teacher. Back then, the hallways were filled with my peers, there were lots of hugging and other high schoolers interaction going on. Everywhere I turned, my peers were smiling and excited to share summer stories. In a blink of eyes, when I looked at the hallways, my peers were no longer there. Neither was the high schooler me. Now, I look through the hallways and it is filled with faceless students. The unnatural phenomena brought forth by Covid-19. The wearing of a mask in the U.S. society is unnatural. The students tried to stay six feet away and tried not make physical contact with anyone. The masks covered their faces, and many wore gloves to open their lockers. As I greeted my students entering my class first period, they seemed happy to be in school in-person since all surrounding corporations had announced they would have online instruction. As they seated, they soon realized that each desk was coated in residues from the cleaning products. I then went to the front of my class and tried to write my name on the board. The marker streaked the board. The cleaning products from wiping each room down from the cleaning staff had left a clear coating that made it impossible to write on. This was a common theme for each class that entered my room. By the end of the day, the room was filled with body and cleaning supplies odors. The coating on the board ruined my marker. My hands shriveled from the gloves, and my ears were red and irritated from the mask. I thought to myself, “this is the new norm now. I must get used to it, so students do not feel overwhelmed.” I chose this story because I felt that this was a challenging year for all first-year teachers. I wanted to bring insight on how difficult it was to try and keep calm and push students to strive to their potential without making students have the extra worry of Covid. This story shows how Covid affected not only adults but everyone in our society.
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  2020-07-09

  The Unkempt Lockdown Beard

  Over the past year, I found myself for the first time extremely isolated from most of the outside world. As opposed to my entire life previously, where I was always around other people and tried to make my appearance presentable, I no longer had to worry about what I looked like. As a result, I stopped shaving and let my beard grow for weeks and months on end. I will never forget the strange feelings associated with the different stages of my beard. Running my fingers across my face and feeling the sharp pricks from the stubble of a short beard, or the fuzzy and puffy feelings from touching my medium-sized beard, or straitening out the matted hair of my longish beard. As I had never tried to grow a beard before, these feelings were new to me and something I will not forget. The picture I uploaded was shortly after I had shaved my cheeks and left the rest of the hair on my face and neck, which felt stubbly and sharp on the sides but more silky and smooth in other areas. This is something I would have never done if I had to be around people. The isolation I experienced during the lockdown allowed me to grow this strange beard and experience the feelings that came with it. This is representative of the experiences of so many people who all of a sudden found themselves in a new situation of solitude as a result of the Covid lockdowns. For once in a lifetime, your appearance didn't have an effect on your professional life and you could just let things like beard growth go completely uncared for. As I will probably never experience this kind of isolation again, I will probably never experience the feelings of running my fingers across and through an unkempt beard as I did during the Covid-19 pandemic.
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  2020-03-20

  The Signal of Approaching Silence

  On Friday, March 20, 2020, I was grocery shopping at Hy-Vee in Canton, Illinois when my mobile phone pinged with an alert from a local news app: the Illinois governor had officially issued a stay-at-home order to prevent the spread of Covid-19. Rumors of the impending order had been circulating for the past few days. I teach English at Canton High School, and we were scheduled to start a week of Spring Break that Friday. That morning the principal had cautioned us to take home our computers and any teaching materials that we might need, just in case we did not return to school after Break. So, the text message confirmed a stark reality. Talk of the stay-at-home order overtook the conversations of shoppers around me. People were speculating about what would come next, now that schools and businesses would be closed. I remember passing the meat counter where I overheard the department manager taking a phone call from a gentleman who wanted to place an apocalypse-sized order of beef. This is it, I thought to myself, trying to figure out what kind of groceries to buy that would sustain my family over for an indefinite period of time, because even though the stay-at-home order was for just two weeks, I had a sinking suspicion we were not going to best Covid-19 in two weeks’ time. I began pushing my cart up and down the aisles faster, a little more frantically, in response to a burgeoning awareness that the virus could already be circulating within our community. Looking back now, I see that we were somewhat cocooned in Fulton County, Illinois, a mostly rural county. The health department announced the first positive case on April 10; the first death occurred on October 21. The virus was slow to take a foothold, but eventually it did. In late July, our school district’s board unanimously voted to start the school year fully remote. Each school day, teachers reported to ghost-town school buildings and holed up in their empty classrooms, with admonitions from administrators not to co-mingle with each other. During that time, I dutifully logged onto Google Meets for each class period, where various avatars greeted me because students were not required to turn on their cameras, so none did. Sometimes I got to hear tinny student voices, which sounded a lot further away than across town, and I wondered if each voice matched the person I pictured in my mind’s eye. I had never met the majority of my students in person, and the photographs on our school’s student management system had not been updated since the fall of 2019. I remember the frustration I struggled to keep capped when I would call on students and be met with silence. Were they even sitting by the computer? Were they afraid to say something in front of their classmates, lest they look stupid? Were they just willfully ignoring me? Were they okay, physically and mentally? I pulled more words out of students through written assignments and chat boxes than through Google Meets. Although part of the student body returned to in-person school in January of 2021 while the rest remained remote by choice (we taught both groups concurrently), it was still difficult to get students to speak, even to each other. Sadly, many of our students had become so accustomed to the idea of school as a radio broadcast—one from which they could easily disengage if they so wished—that they no longer felt it necessary to contribute their voices. In Illinois, we’ve been told that all students will return to in-person learning in the fall of 2021, with few exceptions, but I fear the virus has done irrevocable damage to our students’ speech.
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  2020-03-13

  Last Costco run before shutdown

  It was two days after the NBA had shut down and the first day our school district had shut down. Not sure about what was to come next (and honestly pretty scared to go) I took on last trip to Costco to buy supplies for the lockdown of unknown duration that was about to begin. The scene was chaos, with the lines running the full length of the store. The most eerie part, though, was someone who decided to “play us off” in a sort of Titanic-style farewell to our old life. Having endured the line for longer than I can remember, I chose to record the moment (which I felt would be one to remember.
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  2021-07-02

  No kids in the hallways

  I work as a director of a Boys & Girls Club in Cleveland, Tennessee. For anyone unfamiliar with the Boys & Girls Club, we are a Department of Education-certified after-school and summer program. Our organization is comprised of fourteen Clubs across four counties and, prior to COVID-19, we served over 1,000 Club members every day. Immediately following the outbreak of COVID-19, the hallways of our Clubs were empty. In a matter of hours, an invaluable local resource became inaccessible to hundreds of families who depended on our support. This was an extremely difficult time. Fortunately, our organization has an exceptional leadership team. From the moment our doors closed in March 2020, our administration began working around the clock to adapt our program into one that was both virtual and accessible. Clubs began having daily ZOOM calls with their members, calling families to just check in, making silly YouTube videos and connecting with teen members on safe and secure social media platforms. Even further, our administration ensured that no one was laid off and employees still had plenty of work to do. With our hallways emptied, we were divided into small teams that could easily work in a socially-distanced manner and were assigned to a number of facility maintenance projects. We knew that one day our Club members would return, and when they did, we wanted their Clubs to be fresh, clean, and updated. I was assigned to the floors team. This team was charged with stripping and waxing all of the floors in each of the fourteen Clubs. For about eight weeks straight, I became overly familiar with the burning, sterile scent of Zep Heavy Duty Floor Products. Even with an industrial mask, the sharp and bitter aroma of the cleaner was pungent. Now, anytime the floors need to be done in my own building, I am taken back to those 14 weeks there were no kids in the hallways. Fortunately, we re-opened our doors to our Club members on June 1st, 2020 with strict health and safety protocols, and only at half capacity. We remained at half capacity until June 1st, 2021 when we were finally able to fully re-open our sites. Our numbers have still not returned to what they were, but we are slowly getting there. The important thing to us is that we are able to safely provide much-needed services to our community.
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  2021-07-02T12:30:00

  The Life of a University Campus During the Pandemic

  How quiet can a campus of normally 21,000 students get? I will let you in, you can hear a pin drop. When the pandemic began, the school shut down the school Union. On top of that, I was placed on furlough from my job from March until August last year because my job is located in that Union! When I was able to come back to campus, masks and hand sanitizer were required (still are) and the other thing that was noticed was...the silence. Normally, the Union has about 1,000-2,000 students and staff in it at a time, but due to the pandemic, it was completely dead inside. Not only that, the hours that we were open cut in half until some of our workers were let go based on the amount of time that they had spent in their position. In the midst of the pandemic, it would become extremely eerie because there would be times we would not see a single customer for over an hour when normally, it would be steady (and during peak hours extremely busy). Due to the pandemic, our manager left the business and that left me and another co-worker (now the manager) in charge of a store that normally has 8 eight employees. Normally during this time of year, even though it is summer, the Union is completely full due to Freshman Orientation, camps, and campus tours. Currently, as my photo suggests, the Union is a ghost yard....there are no students during the lunch hours, no restaurants open other than the convenience store, and no staff walking around. Ever since last March, this is not only how the Union has been, but also the campus itself. I chose to take a picture of the Student Union Courtyard because this is normally where events are held during open hours in the Union. This is not to show that there are no individuals in the building, what I specifically want to bring attention to is because of no people in the building, it is completely silent 95% of the time. In addition, this is where the Freshman Orientation stations would be where they go to get information about classes and other events on campus. It is very weird to have no one in the building when two years ago they had roughly 2,000 people in the building during the lunch hour period when I worked for Follett's convenience store. It would be extremely loud, at all times and the shifts would go by quickly. Now...there is nothing but silence about 95% of the time on a public campus of 21,000 students!
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  2020-07

  Silence and Isolation

  This is important because it speaks to the daily struggle of living through the pandemic. I was not touched by the disease itself, but my life was changed by it. My submission describes my sensory experiences of isolation during the pandemic as I moved to a new city for work. It expresses how the pandemic brought more than health issues but social issues to society as well.