The year 2020 will be remembered for the COVID-19 pandemic, the election, and social and political unrest. But when we share our 2020 remembrances in the future, we might also mention the run on toilet paper — and maybe that 2020 was the year of the sourdough starter. Maybe not everyone baked sourdough, but the truth is that food was an important part of what changed in our lives last year and what has continued to be different in 2021. As more people have struggled to put food on their tables, food banks have faced unprecedented demand.
Restaurant owners have suffered financial loss. Curbside and delivery services have become a norm. Food production and grocery workers have faced significant exposure to the virus. Holiday meals that were times of connection for families and friends have been canceled, postponed, or modified. During times of stress and difficulty, cooking and sharing meals, even virtually, have been ways people have found connection. Making bread has been a hobby, but also a comfort. We know this has been a hard season, and that’s why we wanted to talk about something that connects us all: food. Here you will find recipes from students, campus clubs, and alumni that you can try out at home!