In recent weeks, many of us have transitioned from having a vague awareness of something bad happening out there in the world, to other people, to realizing that we ourselves need to make serious changes to how we live our daily lives, including how we get our food, how we cook and how we eat.
In recent weeks, many of us have transitioned from having a vague awareness of something bad happening out there in the world, to other people, to realizing that we ourselves need to make serious changes to how we live our daily lives, including how we get our food, how we cook and how we eat. As I placed my first grocery order in this new reality, my usual meal planning strategies of checking the sales and searching cookbooks for inspiration gave way to selecting ingredients that would store well, be versatile, and might be picked over by other shoppers. I filled my virtual cart with dried beans, canned sardines, relatively unpopular root vegetables like beets and fennel, and whatever flours were available.