Cook Away the Crazy A review of the food trends the sheeple followed over the last 12 months of lockdown-induced chaos, including us. Baaa. In a year of utterly unexpected isolation, as a people, we somehow managed to band together and do exactly the same thing that everyone else was doing. Funny how that works. At the one-year mark, it behooves us to look back at a time that was unfathomably tragic for so many real reasons, the most immature of which were the things we were willing to cook to keep ourselves from losing it. Banana Bread: The object of our affection in late March and early April, this holds a place of sweet, sweet innocence in our hearts. It’s the food equivalent of “Oh, honey”. As in, “Ohhhh honey, little did you know that this precautionary stay-at-home-for-just-two-weeks order would stretch into several months’ worth of anguish and angst.” It’s nice to take a moment to reflect on the times we were naive enough to buy produce that goes bad within a week or two, instead of stocking up on apocalypse-ready canned and dry goods that stay shelf stable for several decades.