Written By Adrian Paradis EAT Magazine News / Folks / The Big Picture / Victoria Apr 28, 2020 The New Normal—Reflections and Stories from the EAT Family—Cooking for Comfort by Adrian Paradis SHARE VIA: Facebook Twitter PinterestAs the world shifts and changes below our feet right now, EAT thought it might be a good time to check in with our family of contributors, supporters, and friends to see how they are dealing with daily life in this new reality. This is a temporary stage in the world timeline, we realize, but one few of us will forget. Read on for the eighth story in our series. Cooking for Comfortby Adrian ParadisI am fortunate enough that my other job is still ongoing from home. With my partner in the same boat, we find that between working from home, trying to stay active in our living room turned home gym/yoga studio, and regular online meetings with friends and family, we are still as busy as we were pre-pandemic. Cutting through this busyness is an anxiousness for my friends and service industry workers who are out of work. I am also grateful I still have scheduled hours when I am forced to change out of pyjamas — albeit just for Zoom meetings.Still trying to support local businesses as much as we can, we are getting deliveries somewhat regularly. Our budget for going out to eat — in what feels like a past life — is now spent on ordering local coffee, beer, charcuterie, chocolate, dumplings, and build-your-own meal boxes. It seems very luxurious to have such artisan products being delivered to your door while the world is in a crisis situation, but we would rather have them than not; we usually had them in the kitchen before, so it’s comforting.Perhaps unconsciously, we have been cooking comfort foods, but also those that preserve or ferment. Through our food, we are preparing for the long term but are hopeful for the future. We have been making sourdough starter, kimchi, jams, as well as fresh pasta sauces, gnocchi, and cobbled together birthday cakes. We are collecting vegetable ends to make into stock, or to regrow in our makeshift windowsill garden. Having nowhere to go, food seems to have become our entertainment, comfort, and pastime — for instance, the Bon Appetite YouTube channel has become an essential resource. Honestly, this time would be quite pleasant if it were not for the constant underlying anxiety.covid-19isolationpositivitystoriesthe new normal SHARE VIA: Facebook Twitter Pinterest Written By: Adrian Paradis ... Read More You may also like Correction / EAT Magazine News May 16, 2022 Correction — May|June 2022 The article on L’Apéro in the May|June issue should have stated Chef Andrea Maiolo staged at The Courtney Room and Zambri’s and that he held the ... Read More 2022 Issues / Drink / EAT Magazine News / Food / Magazine May 6, 2022 May|June 2022 May|June issue on the stands. Read ... Read More 2022 Issues / 2022 Issues / EAT Magazine News / Magazine February 28, 2022 March | April 2022 March|April issue is on the stands! Pick up a copy, or read the digital version. Read ... Read More 2022 / EAT Magazine News / Magazine January 3, 2022 January | February 2022 January|February issue is on the stands! Pick up a copy, or read the digital version. Read ... Read More 2021 Issues / EAT Magazine News / Magazine November 2, 2021 November|December 2021 November|December issue on the stands. Read ... Read More 2021 Issues / EAT Magazine News / Magazine August 31, 2021 September | October 2021 September | October issue on the stands. Inside: Mocktoberfest The Bread & Butter Collective Toratiki The Root Cellar Comes to Cook Street ROAR ... Read More Comments are closed.