Food + Culture
I live in an assisted living facility. Covid-19 has destroyed one of our central pleasures—food.
04.08.2020
by Lois Pritzlaff
As I shelter in place during Covid-19, my seder plate will be non-traditional
I’m observing Passover and CDC guidelines. My Seder plate will include wasabi, crackers, and barbecue tofu.
As I shelter in place during Covid-19, my seder plate will be non-traditional
04.08.2020
by Ari Saperstein
A pot of callaloo, an Afro Caribbean dish, cooks on top of a stove. An adapted American version is made with collard greens, frozen chopped okra, and butternut squash. April 2020
My Covid-19 disaster plan: cook callaloo, the traditional Trinidadian dish of perseverance
A pot of callaloo, an Afro Caribbean dish, cooks on top of a stove. An adapted American version is made with collard greens, frozen chopped okra, and butternut squash. April 2020
04.08.2020
by Rae Gomes
A rack of peanut butter cookies. April 2020
For my grandmother, who has Alzheimer’s, food is memory and connection. Now I’m not allowed to cook for her—or even visit.
A rack of peanut butter cookies. April 2020
04.08.2020
by Caitlin Dewey
Series of three images side by side showing a man hunting on the Ojbwe reservation in northern Minnesota. April 2020
I live on a closed Ojibwe reservation in Minnesota. As supplies dwindle, we’re turning back to our food traditions.
Series of three images side by side showing a man hunting on the Ojbwe reservation in northern Minnesota. April 2020
04.08.2020
by Elizabeth S. Barrett
Three side by side images of different Japanese dishes. April 2020
The legacy of Japanese internment looms over my family’s history. For me, cooking forges connection between that crisis and this one.
Three side by side images of different Japanese dishes. April 2020
04.08.2020
by Evan James
Individually packaged bread slices in the Princeton University college campus dining hall. (April 2020)
Covid-19 has sent most college students home from campus. I’m one of the few still here.
Individually packaged bread slices in the Princeton University college campus dining hall. (April 2020)
04.08.2020
by Jimin Kang
Spanakopita made during Lent on Maundy Thursday, during the Covid-19 pandemic
Holy Week meals are centered around community. This year, I’m eating them alone.
Spanakopita made during Lent on Maundy Thursday, during the Covid-19 pandemic
04.08.2020
by Anne Buzzell
During the covid-19 epidemic, the author is weightlifting with cans of gefilte fish
My gym is closed because of Covid-19. I’m doing bicep curls with jars of gefilte fish.
During the covid-19 epidemic, the author is weightlifting with cans of gefilte fish
04.08.2020
by Paula Span