The file that I have included is a description of how My wife and I were essentially forced to resort mostly on canned and frozen foods for our meals rather than using fresh ingredients.

I think my story in the attached document details how someone coped with the monotony of restricted activities from COVID-19, as well as the shutdown of social drinking.

I was given the assignment to share a recipe I made during quarantine that started March 2020. However, the reality was that as an essential worker, I had no time to cook. And in my tiny, conservative town, we rallied together to support local business. We ordered more take-out foods during that time, to support our friends and family who owned restaurants, but also, just didn't have time to cook.

I had just quit my job on February 28, 2020 since my military spouse and I were about to PCS (Permanent Change of Station) from Camp Lejeune, North Carolina, to New Orleans, Louisiana in late March. Mid-March the DOD issued a Stop Movement order for all troops so we ended up not moving until it was lifted on July 1. During the wait, we were in limbo not knowing what would happen with our moving situation, but fortunately we still had our house and stuff. My spouse picked up Covid on our house-hunting trip to New Orleans the first week of March before the Stop Movement was issued, but was never diagnosed since there were not enough tests to go around in North Carolina. For about two months we stayed home together, enjoyed each other's company, and made the best of it. I spent a lot more time in the kitchen than was previously normal, and loved every minute of it. Two years previously, my spouse gave me an ice cream maker for Christmas, but I never took it out of the box and it ended up in one of my difficult-to-reach upper cabinets. When I was organizing my pantry and kitchen cabinets one day to prepare for the time we would actually get to pack up and move, I spied it and thought I would finally give it a try. I have wonderful childhood memories of sitting around with my family and grandparents outdoors while the homemade ice cream my mom and grandmother made, churned in the electric ice cream maker on a hot summers day. I called my mom for her recipe and found a similar one online to reference (published by the Taste of Home test kitchen). The military commissary was out of a lot of groceries, so I made an online order at Sams since they had still had milk and heavy cream, and picked it up. I already had plenty of sugar and vanilla in my pantry. Before Covid, I rarely had time (because of work and school) to make desserts, so this dish was a real treat, a simple recipe, and was super fun to make. The taste of homemade ice cream was so lovely and smooth, with texture velvety, eating it right from the churn. It brought back all the wonderful memories eating homemade ice cream with my family as a childhood, to comfort me during a time I could not travel to see them. Food memories like this can transport one to a time when the world was full of closeness with one's family, when forced to separate due to a world-wide pandemic.

Due to school closures because of COVID-19 in the spring of 2020, I finally had time to start a vegetable garden. This was something that I had wanted to do for years, but by the time I was out of school in June and had the time, it was too late in the season to begin. As a side note, the fact that school buildings were closed in no way means we teachers were not working hard to try to continue the education process for our students. The pandemic did change how we taught, though, giving me more time to finally begin my vegetable garden. This story is specifically about my tomato plants and the green tomato pickles I made from them. I originally began my tomato plants from seeds on my kitchen windowsill in April. In mid-May, when they were about 8 inches tall, I transplanted them to a raised garden bed. This was my first experience growing a garden, so I overdid it with the number of vegetables I attempted to grow in my 4’ x 4’ space. Besides the tomatoes, I planted green beans, carrots, onions, beets, squash, zucchini, and cucumbers. The tomatoes and squash took over and that was all I got. For some unknown reason, the first set of blossoms on the tomato plants didn’t produce any fruit. Late in the summer, I finally started to see some fruit, and it was early September before I was able to harvest any. At that point, though, they exploded with fruit. I live in the high desert north of Los Angeles and our weather is not quite as mild as the rest of LA County. We go our first freeze in mid-October. At that point I harvested about 5 lbs. of green tomatoes. A friend of mine had the same issue and decided to make green tomato salsa. I decided to make green tomato pickles. I used a combination of recipes. I have a Little House on the Prairie Cookbook that I experiment with from time to time, but I modified some of the spices that recipe called for because I wanted dill pickles. So, I played around with it until I had what I wanted. They were excellent! Then I did one more thing that I had never done before. I experimented with hot water bath canning so that I could preserve them longer. I ended up with eight jars of green tomato dill pickles, some of which made their way into Christmas gift baskets for friends and family. All of this was because I had more time on my hands due to COVID-19 and California’s Stay at Home order.

Pre-Pandemic, my small family of three went shopping altogether at our local Frys Grocery every Sunday. As the type of person that lives inside their head and has difficulty multi-tasking when distracted, this was usually an overwhelming experience. It involved avoiding people parked sideways in aisles, answering questions from my wife and daughter (somehow usually at the same time), and being interrupted by loud intercoms. To me it was sensorial overload every week of my hearing and vision to the point where I wanted to leave. When the pandemic really started up in April of 2020 my wife and I decided that my daughter should stay home and we would take turns shopping every week individually to decrease the chances of affecting the employees, the other customers, and ourselves. Along with this was my increased effort to come up with meals and recipes on my "turn." The recipe attached, gluten-free orange chicken from https://www.evolvingtable.com, reminds me of this interesting evolution in shopping that still takes place, as it is my turn to shop today. While my wife looks upon the idea of shopping individually as a loss and misses it...I am able to shop without being overwhelmed. Between less customers in the store (due to ordering online and pick up), the store progressing to using handheld radios, and being by myself, I can really focus and no longer am stressed and overwhelmed to the point where I just want to leave. Every time I make this recipe and taste the delicious orange flavor and smell that hot sesame oil that I had never used before the pandemic, it reminds me of how a stressful pandemic has strangely (and selfishly) made one recurring weekday of my life less stressful.

Back in December of 2019, my wife and I were visiting my parents and grandparents in Mesa, Arizona. It was Christmas time, so we were enjoying a bit of leisure time that we typically didn't have. I had just graduated from Brigham Young University-Idaho with a degree in History Education, and my wife just finished a rigorous semester in her study of English at the same school. We were ready for a break. Before meeting up with the family, my grandmother brought up the idea to teach my wife and I how to make homemade bread. It was her grandmothers recipe, and I loved it, as she would occasionally make the dough to make scones or kraut biscuits. This particular recipe made a lot of dough and needed to rise three times. Because of this, making bread was an all day event. Just a few short months after learning to make bread in my grandmother's kitchen, COVID-19 shut down the world. We were living in Rexburg, Idaho at the time-a small town of around 28,000 people located in south-east Idaho. Given that we were in a rural location, we didn't feel the immediate effects of the virus like Seattle, New York City, and Los Angeles. However, around early March, schools shut down and we were told to stay indoors whenever possible. Given that I was a teacher, I was suddenly learning how to run applications like Google Classroom to teach from home. The school district wasn't sure how long I would be working from home for. Initially, they only wanted to close for two weeks to deep clean the school. However, this ended up lasting through the end of the school year. My wife was now also at home. Her studies switched from in-person courses to online courses. Professors who had spent their life in the classroom were suddenly figuring out how to teach via a new medium. It was challenging for all, but everyone seemed to be more patient with each other. Given that my wife and I were home, and given that we had more time, we decided that we would make the bread recipe that my grandmother had taught us over Christmas break. Everyone was encouraged to only shop when absolutely necessary, so we added the flour and yeast to our shopping list. However, when we went shopping only a few days later, the baking isle had been decimated. The only types of flour that were left were expensive bags of specialty flour that came in much smaller portions. Yeast was nowhere to be found. Even things like baking soda were gone. When I think back to the early days of the pandemic, I think of panic. While my wife and I were able to remain calm, many people worried they would not be able to find basic necessities. Grocery stores ran short on many items-toilet paper, canned food, flour, sugar, paper towels, cleaning supplies, amongst other things. Many things that were taken for granted were now an uncertainty. So while we did have more time on our hands, baking bread wasn't an option.

During the pandemic, Still Life Studio in Santa Monica had to shut down. I set up a studio at home and used my ceramic work to cope with the pandemic. The epic quality of a world wide pandemic soon became the theme of the work itself. I wanted archeologists to dig up these vessels a thousand years from now and know what we had gone through. The "Covidian Amphora" tells the story of things we were doing during the pandemic. The "Vaccine Brewpot" was done about a month before the vaccine was available. I was excited and so made a giant sized (14" x 20") brew pot for it. After I got my shot, I made ceramic vials for antibodies as an ode to the antibody dragon searching through our system.

The world changed as we Alabamians knew it on Friday, March 13th, 2020, as that was the last day that our school systems remained physically open before our governor mandated forced early system closures ahead of the approaching COVID pandemic. As a high school teacher, I uneasily said goodbye to my students and promised to see them on ZOOM the following Monday. When I arrived home, I found that my wife had contacted each of her family members to invite them to a seafood feast planned in our home for the next day, Saturday the 14th. We had recently purchased a tremendous variety and quantity of seafood for a planned early summer river gathering, including shrimp, crawfish, and fish; however, the pandemic was likely not going to allow for such a future gathering, and we knew of no way in which we could consume so much seafood ourselves, and were equally incognizant when we might gather as a family again, so this was essentially planned as a “McRight family last supper” (pardon the blasphemy, but that’s how we coined it). We had prepared each of the dishes before, save for Tamsie’s new experiment, her crawfish cheesecake. We had enjoyed crawfish and shrimp cheesecake at a wonderful restaurant, Roux 66, while traveling through Natchez, Mississippi several months previous; that culinary experience informed our desire to recreate the recipe at home! Thus, our sensory memory of better times and a delicious meal beckoned us to return to that sensory experience and give the recipe a try. We researched online recipes to combine basic ingredients, including shrimp, crawfish, cream cheese, onions, eggs, and bell peppers, with two cheeses, minced garlic, Creole seasoning, salt and pepper, heavy cream, and a shrimp boil mix. The cheesecake was delicious, and the combination of garlic, crawfish, and shrimp contrasted with the sweet richness of the cream and eggs to make for a delightful dish. To this day, the smell of shrimp makes me think of those early days of the pandemic because our kitchen was filled with the aroma of that decadent crawfish cheesecake, shrimp scampi, a shrimp boil, fried fish, boiled shrimp, and fried shrimp. We hosted approximately twenty-five family members, we laughed, we talked about the future, and we expressed concern over what the coming days might bring. Afterward, we dismissed pandemic talk to release our concerns for the shank of the evening, as we were living for the moment and celebrating our being together. I remember thinking but it might be a long time before we could get fresh seafood again, because we did not know if the opportunity to find fresh seafood would avail itself again in the near future, nor did we know if grocery stores would remain open. That was a time of complete uncertainty. I will likely never again enjoy a shrimp meal without thinking about March 14th, 2020, as the world in which we had lived mere days before somehow now seemed different, foreign, and unsettling.

How one Hispanic female dealt with the cooking challenges that took place in the early months of the pandemic. In particular, one meal she prepared on September 26, 2020.

If you had asked me if I was a baker prior to the year 2020, I would have unequivocally said no. A cook? Yes. But a baker? Absolutely not. But that was before the global Covid-19 pandemic. I worked in the cruise industry prior to the pandemic and I travelled a lot for my job. I was not home enough to really jump into and try to master baking. Following mandatory quarantine in March 2020, I suddenly had extra time on my hands. Further, I was laid-off from my job in early June and ended-up with even more time on my hands. Like so many around the world during quarantine, I took up baking. But unlike the many who tried sourdough, I started with making standard wheat breads and then went straight to enriched breads like babkas or challahs. The photos I am attaching here show my progression as a baker. My first babka was fine and tasted great, but as you can see, I have improved in technique and in flavor over time. My favorite babka recipe comes from King Arthur Flour. As a new baker, I relied on the King Arthur Flour website for flour and yeast tips, baking tools, and recipes. I was too hesitant to add walnuts the first time and I accidently used a quick-rise east instead of standard yeast. As time went on, I felt more comfortable adding walnuts and raisins. I also felt more comfortable working with the dough to perfect the twisting technique of the babka. I relied on trial-and-error for most of my recipes, but I also watched all episodes of the Great British Baking Show and found some videos that gave me the basics of flour, yeast, and water. My family were very surprised by this newfound baking skill. But they enjoyed tasting the results. I have enjoyed bringing people together over food – and I have enjoyed giving loaves as gifts. I am still trying new bread recipes and plan on continuing to bake even as life slowly returns to our new normal.

This is a complaint that I don't know whether to officially lodge about the treatment my partner and I experienced at the mass vaccination hub in Homebush. It is a complaint regarding ableism, and invisible illness.

This is a story of my family's experience with food and the pandemic. For us, it was a reflection of another difficult time in our lives.

A tiger at the Bronx Zoo has been infected with the coronavirus, in what is believed to be a case of what one official called “human-to-cat transmission.” “There is no evidence that other animals in other areas of the zoo are showing symptoms,” the Agriculture Department said. A pet cat in Belgium recently tested positive for the coronavirus, but the American Veterinary Medical Association said that not enough was known to change the current view that neither cats nor dogs appear to be able to pass the virus to people. The World Organisation for Animal Health says that there is no evidence that cats or dogs spread the disease to humans, but that anyone who is sick should take precautions in contact with their animals as they would with people.

While most people tried new recipes during the pandemic, what I remember most is the food shortages that forced me to constantly change what I was planning to make and how I made it. I began using grocery pickup before the pandemic, and since I am a full-time caregiver to my mother who is high-risk for COVID, we continued to use grocery pickup as much as possible to limit any exposure to the virus. Unfortunately, this meant that I could not get halfway through the store, realize that I could not make what I was planning due to unavailable items, and put stuff back and try to buy something else. Though I do have the store substitute most items when they can, especially during lockdown sometimes they couldn’t provide any substitutions, which would leave me without one or two crucial ingredients and unable to fix anything to eat. To combat this, I started getting enough food for two separate dishes for every meal, so if plan A didn’t work out, hopefully plan B would. I also started planning for meals that could be used with the same ingredients, except for one or two, and then get both options just in case one was out of stock. Beef and noodles and chicken and noodles would be one example of this, where the main recipe and ingredients are mostly the same, the only difference being the frozen chicken with chicken broth versus prepackaged beef tips with beef bouillon. Due to their minimal ingredients and their easiness to make, these two interchangeable recipes to me most represent the pandemic and what I fixed the most of during the lockdown and food shortages. I have attached the recipe for both.

- As people navigate feelings of uncertainty due to the current global pandemic and U.S. election on November 3rd, one thing is clear: pets are playing a more important role in people's lives than ever before. In May, Banfield Pet Hospital released a survey looking at the impact of people quarantining at home with their pets. Today, the practice unveiled a follow-up survey that suggests the human-animal bond is growing even stronger and a shared love of pets can bring people together.

According to Gallant’s survey, more than 68% of pet parents have spent more time with their pets than with people during the pandemic. An even higher number — 83% of pet parents — said they would continue to work from home after the pandemic. Finding a "fur"ever friend has been an unexpected silver lining during this challenging time. Gallant’s survey found that of the people who adopted since the pandemic began, more than 79% originally didn’t plan to adopt. More time at home means more walks around the neighborhood, too. About 40% of dog owners reported that they are getting more than 5,000 steps in every day compared to 21% of non-dog owners. "It’s not only safe to keep pets in the home, but also beneficial, as they can serve as a source of comfort during a crisis," Julie Castle, the CEO of Best Friends Animal Society, told PEOPLE back in March. "The companionship of pets has been shown to reduce stress and lower anxiety, helping people to feel calmer and more secure when the news from the outside world is distressing."

When Covid first started and we got the news we had to leave school for 3 weeks at first it was exciting because we just thought that we were getting extra fun weeks of spring break. After the three weeks, we didn't get to come back to school and it was rough because none of us knew what we were doing, we kinda had to learn by ourselves. All of my grades and begun to drop and it was not a fun time I would have rather been at school than that. Now a year later I have had and still have to retake classes to earn my credits and it really honestly sucks. Other than that literally right before school started we had taken a trip to Tennessee so that my younger sister and I could meet our older sisters and because of Covid we didn't get to go down there again until August of 2019 which was a whole year later.

During the pandemic, we were kept at home and therefore had to cook many of the foods that we normally would have gone out to eat. For my family we normally went out to have breakfast and one of the main things that we would have is pancakes. They taste so much better when they are served in a restaurant, with the warm syrup and butter. At home we tried to replicate them however could not find a syrup that we really like and had to buy a griddle to cook them. It was something that for my family we really missed and the taste and smell of fresh pancakes is now something that we cherish when we are able to go out and get them.

In late spring 2020, we begin to realize that it was too dangerous and too expensive to buy fresh produce and meat. The fresh produce was often out of stock for weeks at a time. Then other times the produce just seemed difficult to trust. The grocery store often had people without masks and the COVID numbers were rising. We really couldn't trust any fresh fruits or vegetables unless we cooked them. Eventually as the prices began to rise on fresh meats, we stopped buying those too. Eventually we found that the pandemic had completely altered our day to day eating habits. We didn't always trust restaurants for takeout since they had COVID outbreaks also. Living in a small rural town, we had limited options. This left us trying to buy a few canned foods at stores or ordering delivery of shelf-stable foods in bulk from online retailers. One of the things that I remember the most is how I began to struggle with my blood pressure. We were eating too many boxed and canned foods; not enough fruit and vegetables. My sodium intake was high and my potassium was low. We then decided we would start buying dehydrated vegetables and fruit. We tried not to buy canned versions that were preserved with salt. The main thing I remember is that one of the first meals that seemed so good and healthy was a meal of Anazazi beans. We had bought some in New Mexico the year before and really liked them. This time we bought a 10 lb bag and assumed that we may have to stock up as the pandemic continued on. We also bough dehydrated onions, dehydrated jalapenos, and other dehydrated mixed vegetables. We did an instant pot of the beans and what ingredients we had. We really enjoyed it. For the first time in weeks, it felt like a real meal. And this was a hot meal during a warm time of year, something we would normally never cook before 2020. Here is the instant pot recipe and with the ingredients we had, leaving out the ones we didn't have. We adapted as best we could. The original full recipe is linked for comparison. The recipe we found: Instant Pot Anasazi Beans Ingredients 2 cups. dried Anasazi Beans 6 cloves garlic, peeled and smashed 4 c. low sodium chicken stock 1 c. water 1 fresh bay leaf (or 2 dried) 1 t. cumin 1 t. dried oregano 1 t. dehydrated jalapenos 1/8 c. dried onion salt and pepper to taste Instructions: 1. Place dried beans, crushed garlic cloves, chicken stock, water, cumin, oregano, bay leaves, dehydrated jalapenos, and dried onion in instant pot. 2. Close lid and pressure cook at high pressure for 25 minutes, then pressure release for roughly 15 minutes. Open the lid carefully. 3. Switch pot to soup setting. Stir occasionally for about 10 minutes. Taste and season with salt and pepper. 4. Serve. http://eliotseats.com/2019/01/27/instant-pot-anasazi-beans/

I chose to focus on my garden and our chickens that we began right before the pandemic hit. I never realized how lucky I was to live in a rural environment until Spring 2020, when living in the country meant having a bit more freedom than in the city. Our garden and chickens provided us with foods that sometimes were out of stock in our small, local store. However, we also faced other things in our community that made the psychological aspects of the pandemic really hard, such as living with those who deny the reality of the disease and mitigation efforts that people like my husband promoted, as an ER physician. I suppose this story is a bit of a love letter to our little property out in the country, despite the differences in values that we have with our town.

While working from home I started snacking a lot as I frequently missed breaks and lunches due to the increased workload I also tended to work later than before so while I had no commute I stopped working around the same time I would have gotten home if I had been in the office most of June and July. I found snacking was a way to stay present in the physical world while living almost exclusively online during work hours and frequently replaced or at least supplemented some very hurried lunches. My favorite snack I had never tried before but it was suggested to me by someone who later passed from Covid and so now reminds me not only to be grounded but of them. My favorite snack is really simple but was new to me: wheat thins with light veggie cream cheese. It tasted like what the summer should have been instead of what it was. It was also a shift for me since I didn't eat a lot of convenience foods before COVID I took the time to make food so the idea of creating little snacks to replace generally more nutritious and regulated food was new to me.

The COVID-19 pandemic brought about many difficult changes to people’s daily lives, including self-quarantining. In 2020, I bought a pressure cooker. The pressure cooker is a device that has made cooking for my family easier. When we couldn’t go out to the store, it allowed us to use ingredients we had at home to make easy and hearty meals. Beef stroganoff quickly became a loved recipe in my house, and we would make it whenever we could not go out to the store. It required little effort and always tasted delicious. This was the perfect dish for when we were sick and stuck at home, and we felt rejuvenated after eating it.

This item is an update to item 45606 - "Diminished Quality of Veterinary Care During the Pandemic." My darling, beloved dog, Evie, passed away Sunday, August 1st, 2021. My family's hearts and mine are broken. Evie was with us for 10 amazing years. We got her the week my husband and I moved into our first home (we were unmarried at the time). She was a part of the marriage proposal. My husband literally said, "Evie and I would like to know if you would marry us." She was in our engagement photos. When I was pregnant and on bed rest for 6 months, she laid with me, her head on my belly. When our daughter was born and we came home from the hospital, she leapt the baby gate to come meet her and check on me (the only time she ever leapt that gate). During the pandemic, she was always at our sides from every Zoom meeting, for every missed holiday, for every tear of frustration and loneliness. We were blessed to have that extra time with her. When she was diagnosed with cancer, we were terrified we would lose her, but she made it through. Not this time. On July 11th, I noticed she seemed a little underweight. That night she started having diarrhoea. None of the usual remedies would stop it. I called the vet on the 13th. Due to the pandemic, they couldn't see her until the 17th. At that point that did a fecal and blood work and gave us metrinidozole for the diarrhea. That helped initially, but success was short lived. More blood work was needed, which was done a few days later. It took nearly a week to get results. They narrowed the problem down to the small intestine, but were not entirely sure what was causing it. They suggested perhaps it was IBS and all we had to do was find a food she could digest better. Meanwhile, her health continued to decline. The evening of July 31st, Evie looked terrible. I took her to the emergency vet the following morning. I had to call around because the wait times were hours long to be seen. I got her into one relatively close to our house, but due to the pandemic I was not allowed in. The vet who I never got to even see wanted to keep Evie over night, rerun a bunch of tests, and charge us $2,660. I had a feeling she would not make it through all that, so we settled on giving her IV fluids and antiemetics and sending her home with me. I intended to contact the vet immediately monday morning, but that was not to be. As soon as we got home from the emergency vet, Evie could no longer walk or hold her head up. I sat with her all day. After dinner, I picked her up and carried her over to the couch where we always snuggled. We had just laid down together, she took 3 deep shuttering breaths, and stopped breathing. Her eyes were shaking like she was having a seizure, but her body was still. Her heart was pounding, then it slowed, and two minutes later it stopped. My baby was gone. I will always wonder if it had not been the pandemic if we could have identified the problem faster. I will never know. Life will never be the same.

A press release from Banner Health announcing that hospitalists and specialists at all 28 Banner Health hospitals now can conduct virtual patient visits on COVID-19 units. This greatly preserves personal protective equipment (PPE) and allows for greater efficiency and patient and staff safety in these busy patient care units.The next phase of this telehealth technology rollout is underway at Banner Health Emergency Rooms.

A press release from Banner Health recapping Dr. Marjorie Bessel's press conference on June 6, 2020.

A press release from Banner Health encouraging people to not delay well-child visits due to COVID 19

A press release from Banner Health explaing the University of Arizona – Banner Health All of Us Research Program (UA-Banner All of Us) will join national cohorts from the All of Us Research Program, part of the National Institutes of Health, in the effort to leverage its significant and diverse participant base to seek new insights into COVID-19 through antibody testing, a survey on the pandemic’s impacts and collection of electronic health record information.

As COVID-19 cases continue to increase in Arizona, nurses from Banner’s North Medical Colorado Center in Greeley, Colorado, have joined other fellow frontline health care workers at Banner – University Medical Center Phoenix to help treat hospitalized patients.

In the last 10 years, a team of doctors and nurses at Banner – University Medical Center Phoenix has grown and expanded what is now one of the largest ECMO programs in Arizona and the southwest region of the nation. Extracorporeal membrane oxygenation, or ECMO, is a life-saving therapy used to help patients with acute respiratory failure who have not responded to the usual lifesaving treatments like a breathing machine.

A press release from Banner Health providing an update on COVID 19 on June 25, 2020

A press release from Banner Health warning of the dangers of homemade hand sanitizer and liquor.

A press release from Banner Health about Cox Business' donation of PPE and

A press release from Banner Health encouraging people to get the flu shot to stay safer.

a press release from Banner Health encouraging cardiac screenings for student-athletes as new research has revealed potential heart damage as an after effect from the virus.

A press release describing Banner Thunderbird Medical Center in Glendale and Banner Estrella Medical Center in West Phoenix each recently discharged their 1,000th COVID-19 patient this past week.

A press release stating that Banner Health changed its visitor restrictions at hospitals in the metropolitan Phoenix, Tucson and Casa Grande areas.

A press release from Banner Health opposing the lifting of mask mandates.

A press release from October 27. 2020 giving an update on COVID-19 in Arizona.

A press release from Banner Health providing safety tips for those who wish to travel during the holidays.

A press release describing how " Banner Health further modified its visitor restrictions to allow patients at Banner ambulatory settings, such as clinics, surgery centers and urgent cares, to have a companion (family member or friend) accompany them on the visit. Patient companions are also now permitted at Banner hospitals for patients in the emergency room or receiving outpatient treatment."

A press release from Banner health on November 10, 2020, giving an update on Covid-19 in Arizona.

A press release describing Banner Health enhances visitor restrictions in Northern Colorado

A press release in which Banner Health recommends alternatives to in-person gatherings on Thanksgiving. Banner Health advises that individuals evaluate the risk level of their Thanksgiving plans and consider safer alternatives for those activities that present a higher risk of contracting or spreading the virus.

It all started with the news of the outbreak. It was the day before spring break and the news had spread that the virus was infecting the surrounding states. Teachers were giving open ended warnings about the following days. There was a buzz in the air,and it felt like dread and excitement. I wasn't scared but I was worried. No one knew it would end up like this. The following week was Spring break and then it became extended even further. A month into this "temporary" spring break and I was sick and tired of seeing just my room. The laws had cracked down and the fear in my stomach felt like millions of butterflies wanting to get out. The smell of the required mask smelt sanitized and sickly at the same time. It was dreadful going out side and being so distant from everything. It was like the entire world was on pause. It felt like nothing grew, I felt trapped. After the months of being stuck in my house not being able to see my girlfriend starved me of affection. Being around my family should've been enough to fill that starvation,but we were never close to begin with. I hated the virus and the news surrounding it,especially the political side of the virus. It didn't make sense to give a disease a political stand point. The ambiance of my house was creaking wood and heavy sighs,we were all tired. Cabin fever had set in,and it was bad.

Lesson plan for HIST 301 students of California State University Channel Islands, taught by Hanni Jalil

The start of Covid really hitting was about February of 2020. We all went in cheerful for the new year but all it brought was plague. Covid only started a little before 2020 I think, my dad, friends, and myself all ended up getting sick around the end of 2019, probably about December or sooner when it was starting to get cold. The first things they did was give me medicine for pink eye, from my eyes being pink and veiny. Besides for that I didn´t really feel bad at all, i just had a cough that would kick in every so often, usually after activities. That all ended about two weeks into taking medicine and nasal drops.

In 2020, everything I had planned for school and summer came to a halt. Even though we were forced to stay home, I still went to friends houses and played community league sports. The air smelled cleaner because there were no vehicles in sight for miles. Everything you touched was soaked in disinfectant and cleaning supplies. All you could hear was just pure silence other than the animals that live out in the woods. The birds were chirping and animal density grew due to no one being active and scaring them away. I would tend to head to my friends' house quite often. Me and him would help his father fix up a house then head to my friend's house to go fishing, trail riding, and practice baseball. We even went to the store where there were only workers inside.2020 was a completely different feel to my life than my past years, but will go down in history and my best year for trying and learning new things.

I always get a reality check of how different Arizona is handling the pandemic when I visit my family in California. Life has been back to "normal" here in Arizona for a while now. Masks are rarely seen, the number counts are not reported as much and coverage of vaccination sites is rare. In California, it is obvious that life has not yet returned to normal. There is no distinction between vaccinated and unvaccinated, since no one is allowed to ask, everyone is asked to still wear masks. I was surprised to get this public safety alert while at my cousin's house last week. I feel like it was a reminder that life shouldn't be "normal" that we are still living through a pandemic and the storm has not yet passed. I wonder how people in Arizona would react to public safety messages like this one.

My cousins shared this adorable picture of her masked dog on social media. Although masks are a thing of the past here in Arizona, they are still very much used in Los Angeles. People here in Arizona are dreading the idea of having to put them back on and in Los Angeles people are almost glad that they never really let them go.