Throughout the U.S., lives have been radically
upended by the COVID-19 pandemic. There is
worry and washing of hands. But one bright
spot is emerging from self-quarantine and
mandatory working from home: In this nation
that so often dines out or gobbles processed
food on the run, Americans are suddenly
cooking a whole lot more.
Before the coronavirus emerged, Kim Bierly
often worked late at her office and then met
her husband for a quick dinner at one of
the restaurants in their central Pennsylvania
neighborhood. If they didn’t eat out, they’d
reach into the refrigerator and choose
something packaged to heat up.
“I’ve always enjoyed cooking,” Bierly says.
“But it was being saved for weekends.
And by the time you get to the weekend
you had all the other things you need to
do. So it would be something quick or
something prepared.”
Now working from home, she’s pulling out old
recipes — the kinds of things she remembers
her mother making, like stuffed pork chops or a
bubbling pot of chicken and noodles.
“I think we need comfort right now,” she says,
“and food is comfort.”
Unavoidably, these home-cooked dishes come
with a side of stress. We’re trying to protect
ourselves from germs at the grocery store, and
may wonder whether supermarket shelves will
become emptier in the coming weeks. But those
worries are encouraging people to get creative
by trying new ingredients and sharing advice on
how to use unfamiliar vegetables or cuts of meat
bought out of necessity.