A Year

 It's been a year since our lives have changed. What have we learned? A lot. Whether it was about our inequalities and how they affect our eating habits or learning how to cook and bake. These twelve months have been eye opening, that's for sure.

What is striking about the past year is that the pandemic and loss of income and jobs brought many people to the edge of poverty.Families were teetering already when their companies shut down. Luckily there were angels, people who put together care packages that helped those in need during rough times. These provided enough food for everyday meals along with holidays and birthdays. Imagine the richest country in the world having millions of starving people, of kids going without meals so their younger siblings or grandparents can have their portions. What this pandemic should have taught us is that many Americans are living just above the poverty line. We need to raise salaries and offer better benefits - maybe even food credits for those with kids but can't qualify for food stamps.The SNAP or Supplemental Nutrition Assistant Program is not the best and our government needs to improve it.Again the new administration is well aware of this and there will be changes. Some cities around the country offer free gardens which means free fruits and veggies to those who need them. We must institute this in every US city and town. The financially challenged will be able to get the valuable nutrition they need.

On the lighter side if there is one -we all learned how to be better home chefs and bakers. People who didn't even know how to boil water embraced their inner chef and experimented with all sorts of recipes. Kids joined in and a whole new generation of junior chefs was born. Generations cooking together also provided valuable bonding time as well as supplementing their educations. Measuring cups were great at showing kids fractions with a cup and a half of water or a quarter cup of flour. They learned about the world through international recipes as they mastered the West African fufu or Brazilian feijoada or black bean stew. Everyone embraced their air fryers and immersion blenders with gusto as they also created some of their own recipes.Baking took everyone out of their cooped in funk. It was so popular that the US experienced four shortages thanks to home bakers taking the sourdough challenge. That bread was the star of the lock down and no wonder. The chewy tangy crumb and crusty exterior was the security blanket we needed in the past twelve months. It was perfect , either warm with melty butter or filled with our favorite meats and veggies.

This past year was historic and not in a good way. We learned  a lot , about ourselves  and our communities. Has it made us more caring and more innovative? Let's hope so.

Summer Food Fights

Hot weather usually brings about heated - no pun intended - debates. Namely it's about one summer fave versus another. What's the best way to make a tomato sandwich?Or ice cream versus ice What's is the best of the summer?

Sometimes it's just about a sandwich -namely a tomato one. There is a huge debate about adding mayo or no mayo. Without the condiment, the earthy sweetness of the tomato takes over yet with it, the fruit's flavor becomes more vibrant. It also adds a creaminess to the bite as well. A second debate is the bread. Toasted or  not toasted. Toasted gives the sandwich crunch and makes for a more solid base to sop up the juices. Not toasted, it's a nice chewy feeling. You could really throw a monkey wrench into the work by suggesting sourdough or French or Italian bread. These are perfect for chewiness and absorbing all the juices along with adding to the flavor. Yet so many would never try a tomato sandwich made this way. Forget about adding the garlicky aioli, Provencale's France's go to for everything from sandwiches to grilled fish and meats.Then there's the tomatoes themselves. Do you just go for the plump and luscious beefsteaks or try the ever sweet vine ripes? Should you think outside the box and used sliced grape or cherry tomatoes? Again, many have definite ideas about what sort to use.

Another summer debate is ice versus ice cream. Which is the cooler, literally and the most refreshing? Ices are basically just shaved or crushed frozen water with some kind of fruit syrup or puree added in. They've been around since Roman times when servants would run into the mountains outside of Rome and bring back buckets of snow. Honey or crushed fruit were then heaped on top. Personally, I like ice more, namely the Slushies you can create with the Slushie cups. There's something infinitely refreshing about a cola that being transformed into cooling spoonfuls of ice crystals. Ice cream may do that for some people but not for me. Yet that's always been a big debate. Many prefer the creamy flavor and mouth feel of a scoop of vanilla or chocolate. Ice  cream is versatile. It can be easily topped with fruit and syrups along with whipped cream, nuts and sprinkles for a special sundae or parfait.Add a blob of vanilla to root beer for a special foamy treat.Unfortunately the more you eat  the thirstier you become. This is do to the sugar particles in it sucking out the water from the cells. Ice , somehow doesn't do that. Maybe because there's a good deal of water in the mix.

There will always be summer food fights.  Yet it's up to the individual to decide . Taste is always ours , whether others agree or nor.