Flour demand is up

After investing about a week into making my very first sourdough starter, I am now planning to use that starter as the base of my first whole wheat bread loaf. It won’t be that sour given the starter is still young, but it will be my starting place for 100 percent fully homemade bread, no commercial yeast. And in order to make whole wheat bread, I’ll need to have… whole wheat flour, which I don’t have. I was planning to take a walk to Central Park today, but en route, I realized that the line at Whole Foods had only six people, so this was my chance to finally pick up the flour I wanted. When I got in, I noticed that nearly ALL of the all-purpose flour was gone except for two 5-lb. bags. A woman just took the second to last bag on the shelf. And for the whole wheat flour, all the name brand (Bob’s Red Mill, the related) bags were gone, and only Whole Foods brand organic was left… and only about four bags. This was really surreal, as the flour shelves are usually fully stocked. I usually the only one buying flour!!!!!!! So I grabbed a 5-lb bag and went on my merry way.

The COVID-19 pandemic has really made people crave pasta, rice, bread, and other carb-heavy foods like never before. Gluten-free is not currently particularly popular anymore, is it? But then, you know the anti-gluten people are coming for you when someone like me, who has been doing a ton of sourdough starter reading and research, gets targeted on Instagram for “probiotic gluten-free starter.”

NOOOOOOO. STAY AWAY FROM MEEEEEEEEE.

All our money is spent on food now

With all the refunds being issued back for purchases on theater tickets and even flights, it’s almost like we’re spending money on nothing now other than food. Our grocery runs have been the biggest they’ve ever been. In the past, I was so used to making a quick stop by Trader Joe’s or Whole Foods en route home for just a handful of items whenever I needed them. Now, I’m thinking about food that we’re going to eat tonight, tomorrow, in a week, and even weeks from now, just so that we have it in stock and that I don’t have to think about it… and so that I don’t have to queue up in yet another long line for groceries the way I did last week when I waited over 40 minutes just to enter Trader Joe’s. While it was nice to shop in a nearly empty Trader Joe’s on the Upper West Side given that they are limiting the number of people entering for social distancing reasons, it was also quite eerie and surreal.

Chris is so used to having barista made coffee at work when he’s not doing work travel, so now we’re spending a lot more on fancy coffee beans than ever before. I used to rely on my office for things like bananas, morning yogurt, or even oat/cow milk for my morning tea, and now I have to buy more of all of that now. We led such frou-frou, privileged lives before in our white-tower tech companies that we never really thought much about all the “savings” we got by working at these places. And don’t even get me started on kitchen/bathroom supplies like toilet paper and paper towels. When you only use one toilet for all your bathroom runs… that toilet paper really goes much quicker than you’d think. I’ve been getting better at not using kitchen paper towels and instead relying on cloth towels, but with toilet paper, there’s really no other alternative, is there?

We’re also eating more at home, which means we are running the dishwasher more, which means more dishwasher tablets need to be purchased. And with always being home and being on high alert for the virus, we’re washing our hands even more than before, which means we need more soap. The cycle never seems to end during a pandemic of all the things you use more of that you need that you never really thought much about before.

Social media followers

I feel like my YouTube channel and Instagram followers for Yvonne meets Food are stagnating. I was able to get a good chunk of my Instagram followers from my personal handle to follow my new food and travel handle, but that’s actually not what I want most: I want new people who have no idea who I am in real life to follow me. This hasn’t been faring so well on either platform in the last few weeks.

I spent some time reading and even doing free courses on how to build up my social media presence, and none of that seems to be helping. How do people do this for a living, anyway? How do you convince a total stranger that you, a no-name, non-celebrity, are worth following?

Then, there’s my friend who has a Tahitian dance handle, and she’s managed to get up to 5,000+ followers in a matter of two weeks. She said she hasn’t done anything differently than she normally does, but she consistently posts dance videos and has started creating content on TikTok.

TikTok. Ugh. I created an account on that platform a couple months ago, but I feel like I am just old. I don’t “get” how to use it, and I’m probably going to need to take some time to figure all this out. Short form cooking videos, anyone?

Online proctor companies

I was never a great test taker. It didn’t matter if it was math, science, English, whatever — I always hated them, and the pressure of the clock always irritated me to no end. Standardized tests, particularly the SAT, were the biggest things I dreaded while in school.

The scariest exam I ever took was in college — it was my sophomore year when I was taking my final exam for intermediate microeconomics, the most difficult course I’ve taken in my entire life. It didn’t seem to matter how many hours I studied, how much time I spent 1:1 at office hours with my professor, or what study groups I went to — I just really sucked at it. On final exam day, I opened to the first page of the test, and it said in huge capital letters: “BREATHE. DO NOT PANIC.” Too late. I already was.

So you can imagine how freaked out I was when I started reading about the recent influx of online proctor companies that are getting all kinds of money from closed colleges across this country. Student surveillance is becoming the new norm during this current pandemic. The proctor forces you to enable screen sharing and your web cam, but you are not able to see them. At any time, they have the right to force you to move your camera to your desk, your wall, the back of your room — anything. And for some, when you look away from the computer screen for more than four seconds, you get flagged for cheating and could fail the entire course. Because, of course, that makes a lot of sense when you’re taking a MATH exam and need to crunch some numbers by HAND with a pencil and paper on your DESK. Because, no one ever allows their eyes to wander when contemplating a test response.

These companies are absolutely insipid and short sighted. They’re certainly raking in the money right now and taking advantage of a pandemic when people are dying every single day and gloating over it all. But I think what is even worse are the universities that are hiring them in droves.

This would only add to any student’s stress given the pandemic and trying to finish a course now. If I were living as a student during this time, I would be completely miserable and likely sweating buckets. Because, yeah, I really want to have some random stranger who I cannot see stare at me nonstop for a 1-3-hour-long exam and rate me with a “suspicion” score on whether I may or may not have cheated based on where my eyes wander.

Sourdough studying

In addition to video editing, cooking, and reading, I’ve been spending a good amount of my free time now studying sourdough and understanding how different recipes work. A few fun facts I’ve learned about making bread from a starter: it tends to be a bit more forgiving than dry active/fresh yeast, it doesn’t “rise” doubly the way commercial yeast does, and it also seems to develop more of a… “personality.” That last part can be a good or a bad thing depending on who you ask, but the die-hard bread makers will say it’s definitely a good thing. This is when cooking truly is a science, when everyone starts taking out their scales, instant read thermometers, and setting timers down to the last minute to keep track of proper, exact proofing and hydration. I’m not completely into that level of exact science (I’m also at a disadvantage now, in this very moment, because even if I wanted to be, I am not currently in possession of a scale), but this whole process is so fascinating. It’s also been interesting to see this domestic science side via our Breadheads Slack channel of a number of my fellow colleagues, who are engineers, data scientists, and statisticians by profession.

Sourdough is an art and a science. I’ve already appreciated the art, but I am still navigating the science, especially reading recipes written by these maniacally exact chefs (where everything has a gram measurement and a temperature, even the flour you use!).

Sourdough starter looks promising on Day 2

I held my breath a little this evening as my alarm went off to remind me to check and feed my sourdough starter. I wasn’t sure how well it would do in our apartment given that our apartment, without the heat on, is not usually 70-75 F, but a friendly colleague let me know a hack: turn the oven light on and place the starter in there. The small space with the heat of the light would be able to do the trick. So I did that, and wow, what a difference that little light made! As soon as I opened the oven, my hands felt warm, so I knew the starter baby would be quite comfortable and cozy in there.

I stirred the starter with chopsticks and noticed that the top had crusted over, but the inside was sticky, a little sweet smelling: that’s the exact description my guide said it would ideally be today! So I fed it and placed it back into the oven. The crusty part could be avoided by making sure the towel placed on top is wet, so I wet the towel, too.

I’m on my way to becoming a sourdough starter queen!

Sourdough starter baby

Well, tonight is the night when I finally face one of my biggest kitchen challenges and fears: making my own sourdough starter. I’d read about this from Michael Pollan during college, that I could actually make my own starter just from filtered water and all-purpose flour given that there are all kinds of wild yeasts in everything from flour to our hands, but the thought of it kind of scared me. This would actually be a living thing, in my apartment, that would require daily and/or weekly feedings. It seemed like too much maintenance, so I pushed it off “to another time,” I thought then.

Well, “another time” has come, and I’ve started the process tonight. I didn’t have a scale like my bread-making colleagues advised me to get (I mean, Amazon isn’t really prioritizing scale orders now, right, nor is Sur La Table three blocks away considered an “essential business”), but I decided to wing it with my cup measures. If all goes well, I may be giving birth tonight to a new member of our family that will require a weekly feeding and a permanent spot in our refrigerator.

What I really want to make, though, is whole wheat sourdough, and I don’t actually have whole wheat flour. Buying flour online seems to be difficult since most places have seen a surge of demand and many are low in stock. I guess that challenge will need to wait until at least another week once this starter has (fingers crossed) ripened, and I won’t have to wait a ridiculous amount of time at Whole Foods to get whole wheat flour (the other markets around us do not seem to carry it!).

When the best video conferencing app fails

I’ve used a lot of different video conferencing software during the last nearly 12 years of working full time. I’ve used WebEx, Go-To Meeting, Join.me, Google Hangouts, Clearslide (truly the worst, and of course, predictably, the very worst company I worked at licensed their disgusting software), among others that I cannot even remember now. But until I joined my latest company, I had never experienced the beauty and glory that is Zoom. Zoom is truly everything amazing and everything one can ask for when it comes to video conferencing software. It is so intuitive that it pretty much defines “intuitive.”

You do not need to download any new software or apps; if you simply have the meeting link or dial-in number, you can click on the link, immediately be added to the conference, and listen in via your phone if you prefer phone audio. No stupid plug-ins or applications to install. The app is the most intuitive. Want to screen share? Click the big green “SHARE SCREEN” button on the bottom. Want to end the meeting? Click the red “LEAVE MEETING” on the bottom right. Want to raise your hand to ask a question and not seem rude to to the presenter? There’s that option, too! On top of that, you can even create a white-board, sub-conference rooms. Concerned about not getting enough sleep last night? Well, there’s a solution for that, too: enable airbrushing on your video! And the sugar on top for fun: you can change your video background (in the event you don’t want your colleagues to see what your bedroom looks like if that’s the only available room in your house to take a video call). Lately, I’ve been spending a lot of time (or so it looks like) in Newfoundland in my work meetings.

So while it was great news to hear that Zoom decided to make their app free for non-businesses during the current COVID-19 pandemic and allow the world to easily connect with their loved ones while we all self-quarantine, it was frustrating this morning to find out that my meeting quality was not as high; the audio was failing. Other times, the video was not working. Screen-sharing was lagging. I ended up rescheduling a meeting today for another time because of this failure. I don’t think they had enough bandwidth to cover for their extreme generosity, and so now, even if only temporarily, people like me have to suffer a little.

Invisible Women

A friend of mine who normally isn’t particularly opinionated and has responded very passively to my comments around feminism has been chiming in more about this in the last couple of years. It’s likely because she’s finally noticing that she’s not getting treated fairly as a female person of color, so she’s feeling the pain directly. At her office, she participates in a book club where they read Invisible Women: Data Bias in a World Designed for Men by Caroline Criado Perez. After she mentioned it, I put it on my NYPL Libby app request list and got to digitally borrow it this weekend.

Here’s an interesting fact that I learned from this book: For most of the 20th century, the New York Philharmonic was nearly 100% men. Then, in the 1970s, the numbers of female players started to go up… due to blind auditions. The hiring committee would not be able to see who was playing in the audition because there would be a screen between them and the player. The screens had an immediate impact: by the early 1980s, women began to make up 50% of the share of new hires. And today, the proportion of female musicians in the New York Philharmonic stands at over 45%.

So, wouldn’t it be amazing if we could do this for all job interviews?! It’s hard in practice given you cannot really give a presentation or even a phone call screen without hearing the person’s voice/seeing the person’s face, but it really brings into question all the biases, whether conscious or subconscious, that we have when evaluating candidates and defining “meritocracy.” The concept of meritocracy is a complete myth in the workplace no matter what any Human Resources team tells you, as anyone who has half a brain knows that women do not get treated the same way that men do at work. We get criticized for our behaviors, emotions, personality at a far higher rate than men do. And the situation only gets worse when it’s a female person of color, not a white woman.

I’m not completely sure this was the best time to be reading this book given that during the day, I’m angry about the failure of our federal government in acknowledging the gravity of the Coronavirus sooner, for de-funding the CDC, and for calling this “Chinese virus” a hoax; I’m also angry about the level of racism/violence against Asians as a result of this global pandemic (I do not recall anyone getting angry and having racist fits at white Americans when swine flu happened?!). So, in other words, during the day, I’m angry about politics and racism against my own kind, and during the evening, I’m angry while reading this book to think that something as basic as the design of restrooms and cars, office temperature settings, and even city infrastructure planning are biased against women (I actually once asked my driving instructor about the design of air bags and whether they would really protect women given that on average, they are smaller in stature than men, and therefore the airbags are not designed for that smaller sized person…), and that the ‘norm’ has and will always be considered “male” and women, as Aristotle once famously said, are just “mutilated men.” To this day, our medical communities across the world do not think there’s a reason to spend more money and time on research to ensure that both men AND women are included in clinical trials… because how on earth can women’s bodies respond differently to drugs and treatments than men’s?

Yep, women are screwed. And women of color are even more screwed in the world. And this is 2020.

Recent observations of what is currently in high demand

Some things are predictable when it comes to pandemics: you know before it descends upon us that citizens across the world will freak out and panic buy items such as canned and dried goods, shelf-stable items, and toilet paper/paper products, but what about all the random items that you don’t necessarily think are necessities, but somehow have increased in purchases and general demand/inquiry? Here is a list of items I’ve seen across multiple news sources that have been a little surprising to me:

  1. Thermometers (I guess we all think we have the virus now, huh?)
  2. Raw chicken (boneless chicken, particularly breasts, and mince make sense, but even whole! Whole chickens never sell out.. until now!)
  3. Dried beans (but even more peculiar are the heirloom varieties run by small family businesses across the country)
  4. Flour (the gluten-free fad totally bites the dust when a pandemic happens…)
  5. SOURDOUGH STARTER – bakeries and sourdough starter companies that have 50-100-year old starters are reaching their peak demand!! I guess I wasn’t that original in wanting to use this time to begin my sourdough journey)
  6. Live chicks / hens: People suddenly think they want to self-provide food by raising hens to lay eggs for them to eat, not to mention have their own mini farms. Do these people have ANY idea what they are getting into? Do they even have the proper space/conditions for this to not kill the chicks…?!)