With quarantine canceling our usual lives, we are all looking for new ways to fill our time, and get off the couch. Here is a food haul from members of the Urban community who have been experimenting with the art of cooking.
Courtney Rein: Rein, the English Department Chair and an English Teacher at Urban, made Falafel, a delicious but messy endeavor. “Made at home for the first and last time,” said Rein. “We panic-purchased a LOT of chickpeas, so this falafel recipe gave me a chance to use what we had in the cupboard, and try something new,” she said.
Eve Meehan: Meehan 20’, an aspiring chef, made homemade cream cheese spread on boiled bagels, all from scratch. “I have been cooking more in quarantine because I’m bored and I don’t know what else to do,” she said, adding that “cooking gives [her] control over [her] food.”
Palmer Dean: “This is a spicy Asian rice noodle dish topped with veggies,” said Dean ‘22. “It is both healthy and delicious as well as a nice comfort food during this unsettling time,” she said.
Rachel Herbert: Herbert, the Director of Learning Services at Urban, called the dish, “Edible Mashed Potato Islands,” which she made from mashed potatoes and other assortments of foods with her three-year-old daughter. It’s an “activity designed for preschoolers, but fun for everyone” she said.
Harrison Sharp-Craig: “I got into cooking about a year ago,” said Sharp-Craig 21’, who has an Instagram dedicated to his food. Scallops and homemade pizza are among the many dishes Sharp-Craig has cooked during quarantine. “Now that I am stuck at home,” he said, “I have far more time to continue cooking and learning new recipes.”
Ratna Kamath: During quarantine, Kamath, an English Teacher at Urban, has shared pictures of the dishes she has made, including Coconut Shrimp Curry, a Spinach and Black Eyed Peas dish, and Chiu Chow Chili Sauce. “I have started Zoom cooking lessons as a way to stay connected, occupied, and indoors,” Kamath said. She has been using cooking during quarantine as a way to keep in touch with her mum. “I feel like I’m developing better intuition, learning all about ingredient substitutes, and getting more in touch with my heritage and family.