Pandemic cuisine: Odd pairings, old favorites on the menu
Associated Press
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This combination of photos shows Anne Alderete at a restaurant on Aug. 12, 2020, left, and a dish of natto and chives on gluten free sourdough bread. Whether its kimchi, beets or broccoli, the pandemic has had a strange impact on food cravings. Alderete is enjoying something she never thought she would: natto. Made of fermented soy beans, natto is popular in Japan but considered too slimy and stinky for some. (J. Alderete, left, and A. Alderete via AP)This photo shows Maeri Ferguson, 31, at home in Brooklyn on Jan. 26, 2021. While recovering from COVID-19, Fergusons sense of taste was re-awakened by pears. Whether its pears, kimchi, beets or broccoli, the pandemic has had a strange impact on food cravings that goes beyond the joy of comfort eating. (Maeri Ferguson via AP)This Jan. 30, 2021, photo shows Rex Chatterjee with an Oreo cookie in one hand and a glass of rose in the other at his home in Amagansett, N.Y. Whether its odd food pairings or the embrace of long-despised kimchi, beets or broccoli, the pandemic has had a strange impact on food cravings that goes beyond the joy of comfort eating. (Carlyn Coy via AP).Caroline Hoffman, 25, holding her homemade beet hummus in Chicago on Jan. 23, 2021. Beets never got a chance from Hoffman, until the pandemic arrived and she forgot to buy tomatoes for pizza sauce one day and blended up some beets instead. She has made beet hummus, beet pasta and beet salads since then. (Nathan Fleischer via AP)
This combination of photos shows Anne Alderete at a restaurant on Aug. 12, 2020, left, and a dish of natto and chives on gluten free sourdough bread. Whether its kimchi, beets or broccoli, the pandemic has had a strange impact on food cravings. Alderete is enjoying something she never thought she would: natto. Made of fermented soy beans, natto is popular in Japan but considered too slimy and stinky for some. (J. Alderete, left, and A. Alderete via AP)
