COVID-19

Students fight for stricter campus COVID-19 regulations

Photo by Carmen Mickelson ’24.
Pictured above, the COVID-19 Testing Center, which isn’t currently operating. While students were required to test twice a week during the last school year, they are not required to test at all this year.

By Rebecca Gagnon ’23 & Jesse Hausknecht-Brown ’25

Features Editor | Managing Editor of Layout & Features Editor

Content warning: This article discusses ableism.

Petitions, signatures, demands and fear are just a few of the reactions that arose in the Mount Holyoke community when the announcement of relaxed COVID-19 regulations were heard.

After three semesters of required twice weekly testing for COVID-19 in addition to masking in virtually all public indoor areas, the College has now determined that these regulations and procedures will be removed for the 2022-2023 academic year. 

On July 28, 2022, Interim President Beverly Daniel Tatum distributed a newsletter to the community about the new expectations in place for the upcoming semester, under which COVID-19 regulations were loosened. In the newsletter, Tatum wrote, “While we have not yet reached a point where we can officially say that COVID-19 has moved fully from a pandemic stage to an endemic one, strategies are shifting, locally, nationally and internationally, toward policies that help us live with COVID-19 as an ever-present part of our daily lives. To that end, we are aiming to return to pre-pandemic operations as much as possible, with some additional precautions in place for the launch of the semester.” 

Under these new guidelines, students were required to have a negative COVID-19 test before arriving on campus. However, weekly testing is no longer required for students throughout the school year. Instead, only those who are symptomatic may receive a test through College Health Services. Employees faced the same expectation of arriving on campus with a negative COVID-19 test, and have been asked to obtain their own tests locally. 

I remember reading [the new guidelines] and being like — we could do better. We can do better. Why aren’t we doing better? Since then, it’s kind of become my goal, my mission, to do better because if the school can’t do it,
I can do it.
— Soli Guzman ’24

As for masking — contrary to the Spring 2022 semester when students were required to wear masks in any non-dining, indoor public space at all times — mask mandates for this semester tentatively end on September 30, as announced by the College’s Health and Safety Committee on Sept. 14. Another change is that visitors are now welcomed back to the College at any point. All guests are asked to self assess symptoms while overnight guests must be registered and fully vaccinated. 

After reading the newsletter, students, faculty, staff, alums and parents of the Mount Holyoke community have expressed concerns about the new guidelines and their ability to keep people safe.

“I was really frustrated about it because I felt like in the past couple of years, … this was kind of a bubble that was safer,” Sophie Coyne ’24 expressed. “That was something that made me feel a lot safer … being on campus and more comfortable, at times relaxing my own [COVID-19] restrictions because I was aware of what the [COVID-19] rates on campus were like, or if the people around me were getting tested.”

For Soli Guzman ’24, the new policy did not meet the needs of vulnerable students in the College community. “I remember being extremely angry because the school is constantly saying that ‘We care about our students, we care about our trans students, we care about our disabled students’ and they pull shit like this,” Guzman stated.

Coyne feels the new policy is potentially dangerous for the health and safety of disabled and immunocompromised members of the Mount Holyoke community. “Also, generally — as somebody who is potentially immunocompromised or at least chronically ill — it’s really scary,” Coyne said. “I know for other chronically ill and disabled students on campus this can be very much a life or death thing. But also … [COVID-19] can disable anyone.”

From these concerns arose an idea to begin a petition demanding that the College return to its previous guidelines to keep the entire community safe. This petition was started by Coyne and Guzman on change.org and circulated to a variety of members of the Mount Holyoke community throughout the summer of 2022.

“I remember reading [the new guidelines] and being like — we could do better. We can do better. Why aren't we doing better?” Guzman said. “Since then, it’s kind of become my goal, my mission, to do better because if the school can’t do it, I can do it.”

Coyne expressed a similar idea as to why they chose to begin the petition. “We were like, ‘If we’re going to email [the College], it will look better if there are more people on that side.’ It also gets the word out to students who, coming into the year, weren’t thinking about how [COVID-19] might be on campus, since there is [such] broad support, at least, for testing. Also for continuing masking if there’s no testing, because people liked the peace of mind of it.”

In the introduction of the petition, Coyne and Guzman call to all students, faculty, and staff to truly think about the guidelines for the upcoming year and if they keep the community safe. The document states, “Previous relaxing of COVID-19 restrictions led to increased cases on campus, particularly toward the end of spring semester 2022, and it is deeply concerning that [COVID-19] precautions that proved effective this past year are not going to be available this upcoming semester.” 

To this extent, Coyne and Guzman asked for the reinstatement of mandatory asymptomatic testing twice a week for all students and staff, that mask mandates remain in indoor facilities — especially classrooms — to reduce the risk of the spread of airborne diseases and a call for “a more detailed action plan” on the emergent monkeypox virus.

At the commencement of the Fall 2022 semester the petition had accumulated 346 signatures. In addition, several of those who had signed it were inclined to comment on their reasoning for returning guidelines to their previous state.

“Without required asymptomatic testing it’s impossible for anyone to make informed decisions — also rendering it impossible for the College to make changes if there were (and with conditions as they are, this is very likely) a large-scale break out on campus,” an anonymous Mount Holyoke junior wrote in the comment section of the petition. “No required asymptomatic testing = no information. If no changes are made to the current plan in time for the semester to start, student, faculty and staff safety is going to be actively undermined.”

After returning to campus, the aforementioned student’s worries have only gotten worse. They described feeling like they know COVID-19 is going around campus and are scared that there is no way to know the full extent of the problem without regular testing. “As recently as this week, I’ve spoken to an RA who told me that their residents have come to them, panicking, when their roommate has [COVID-19], not knowing what else to do,” they said. “One student has even gone as far as to sleep in the common room to try and avoid infection.” 

Community members, not just those physically on campus currently, are concerned about the College’s new policies. Anneke Craig ’22 added a comment on the petition which read: “I’m a ’22 grad. Last year, MHC’s exceptional COVID policies kept me, my fellow students, and my loved ones — including immunocompromised and health care worker family members — much safer. Without the testing program and masks, my parents and sibling would not have been able to see me graduate. I urge the college to reconsider this decision and restore the testing and masking policies for this year. Protect disabled students, faculty, staff and community members now!”

Another alum, Lauren Fuller ’22, stated, “I signed the petition because I support the Mount Holyoke community, and I believe that everyone in our community deserves to access our spaces with minimal risk. I feel we have an obligation to minimize [the] risk of contracting COVID-19 wherever possible. … Mount Holyoke was the only place I lived in where I had the assurance that everyone in my community was not only masked, but tested frequently. I think it was the only place I've experienced during the pandemic where I was not very worried about contracting it.”

Also, generally — as somebody who is potentially immunocompromised or at least chronically ill — it’s really scary. I know for other chronically ill and disabled students on campus this can be very much a life or death thing. But also ... [COVID-19] can disable anyone.
— Sophie Coyne ’23

With the signatures and concerns from fellow students, alums, faculty and parents from the petition in mind, Conye and Guzman brought their efforts to the school’s attention in an email sent to Dean of Students Amber Douglas, Health Services, Medical Director Cheryl Flynn, the Office of the Provost and Dean of Faculty and Disability Services.

In this email, Conye and Guzman brought up the three main points in their petition, expanding their reasoning. They remarked on the impacts of relaxing guidelines last year and the effect it had on students, including an uptick in COVID-19 cases. They went on to state that students who catch COVID-19 not only will be unable to make it to class, fall behind and potentially lose academic standing, but they run the risk of passing it on to other students, especially if they are asymptomatic. In addition, both Coyne and Guzman emphasized in their email that this virus, doesn’t just affect disabled students but can cause disabilities as well, citing a Time article which states, “A study posted online in June as a preprint (meaning it had not yet been peer-reviewed) found that reinfection adds ‘non-trivial risks’ of death, hospitalization and post-COVID health conditions, on top of those accumulated from an initial SARS-CoV-2 infection. Organ failure, heart disease, neurologic conditions, diabetes and more have been linked to SARS-CoV-2 infections.” 

The anonymous student echoed this sentiment and explained that they feel unsafe as a chronically ill, high risk student. They stressed the fact that all students — including able-bodied ones — are at risk of severe health complications. “Even if one believes that they will not get severely ill if they contract [COVID-19], more and more studies are showing the incredibly dangerous, long term impacts of this disease, even [in] mild cases. … The risk of all of this is known to only increase with each repeated infection.” 

Without free testing provided by the College, Coyne and Guzman are concerned about the inaccessibility of COVID-19 tests. Pioneer Valley Transit Authority buses and shuttles are offered at times that may not align with local business hours to obtain testing. In addition, a great number of pharmacies are now prioritizing drive-thru testing, which makes it difficult for students without access to a car to get tested. Coyne and Guzman’s email also reflects on the impact that insurance may have on one’s ability to obtain a test and the effect purchasing a test would have on low-income families.

In their email, Coyne and Guzman also mentioned the effectiveness of masking, drawing attention to a Boston University study published by the American Medical Association that demonstrates the importance of masking in a classroom.

To conclude the communication, Coyne and Guzman reminded the College about the importance of providing accommodations for the students most at risk from COVID-19 and ensuring that all students feel comfortable and safe returning to the campus for another semester.

“As a school that claims to be so progressive, we should be on the forefront of protecting disabled students and protecting students from becoming disabled, potentially,” Coyne stated. “I don’t want to wait until we have a student die of it, because that would be horrific. Luckily, nothing like that has happened yet, but you shouldn’t have to be forced to walk into a classroom where you might catch a deadly illness, and none of your classmates are potentially protected from it either.”

Guzman is passionate about fighting for this issue because they have seen that other students are worried about the new policies as well.

“I think our biggest push was seeing disabled students on Instagram complaining and being like, ‘I don’t feel safe.’ On top of that, seeing people on Twitter being like, ‘This doesn’t feel good for us,’” Guzman stated. 

Speaking from personal experience, Guzman went on to point out that it is not possible to know which community members may be impacted by shifts in COVID-19 restrictions. “I’m disabled [and] I don't look it. … I already have an autoimmune disease and for me — as someone who took an entire year online — the most important thing is for me to have a normal college experience. I have worked too hard to get here and not have that.”

Although Coyne stated that they had low expectations for their email to the College, they and Guzman did receive a response from the Health and Safety Committee. In their response, the Committee stated that vaccinations are still “one of the most effective ways to limit spread and severity” of COVID-19 and to that extent, “The College will continue to require all students and employees to receive a primary COVID-19 vaccination series and one booster for the 2022–2023 academic year.” In addition to this, the email also expressed that, since the CDC changed their guidelines to reflect that an asymptomatic person who has not knowingly been exposed to COVID-19 does not need to be tested, the College would not mandate it. However, every student may obtain a test through College Health Services. 

In addition, the Committee stated that they plan to monitor Hampshire County’s COVID-19 levels and make determinations based on their statistics. Finally, if any students wish to mask, they may. Immunocompromised students can contact Disability Services to discuss any accommodations that may be made in the classroom or help them through these guideline changes. 

After receiving this email, Conye and Guzman responded again to the Health and Safety Committee asking questions for clarification such as, “Does Mount Holyoke intend to increase or create shuttle services to locations providing PCR tests?” to help lower-income students and students without their own transportation on campus; “Will Health Services be providing PCR tests or rapid antigen tests to students with symptoms?” since PCR tests are the ones that are more likely to identify COVID-19 and “We ask: why is Mount Holyoke unable to offer optional, asymptomatic testing for students who may want it? If cost is a barrier, can you give us evidence that all COVID-19 mitigation funding the College received from the government has been used?” In addition to their questions, Coyne and Guzman stated that if testing was no longer an option available this academic year, mandatory masking in classrooms is the most effective alternative proven to keep students, faculty and staff safe. 

In the final email sent by the Health and Safety Committee, they once again stated their determination to monitor cases and indicated that Health Services would be available for testing for symptomatic or recently exposed individuals, additionally stating that masking was always welcomed in the community, even if not mandatory. 

This response was not satisfactory to Coyne or Guzman.

“They responded,” Guzman stated. “They responded to us like we didn’t read their email and [like] we didn’t read the current [COVID-19] policies. … Their response was basically sending us everything [they had already sent].” 

Guzman went on to state that although the Committee cited the CDC and stated that they were going to enforce vaccinations and boosters, the College hasn’t sent out any reminders of those things, which further upset them.

“I think what was frustrating was, it felt as if they didn’t really read our email or consider what we said, particularly in the second email they sent us. It genuinely looked like they hadn’t even read what we’d written,” Coyne expressed.

Members of the College administration could not be reached for comment by Mount Holyoke News. 

Although Coyne and Guzman have not responded to the last email the Committee sent, they do not plan to stop here.

“We are now considering what other methods could be potentially [used],” Coyne stated. “Maybe going through SGA or something like that to continue to raise the concern since it’s clear that the email route isn’t really working.”

Both students feel as though student voices are not being heard under the COVID-19 guidelines and wish to keep pursuing the matter. Coyne and Guzman want to stand up not only for their concerns, but also the concerns of parents, alums, faculty and other students who do not feel able to stand up for themselves.

“I want the student body to fight for this,” Guzman finished. “My biggest worry is that we’re just [going to] give up and people are gonna get sick. … We’re saying this because we want to live, and we’re not going to be able to live without caring about other people. It’s just a simple form of humanity, and that’s why I think we need to get [testing and masking] back.”

Aaron Wilson ’24 and Camden Breckenridge ’24 begin mask making business

Aaron Wilson ’24 and Camden Breckenridge ’24 begin mask making business

Dinosaurs, periodic tables, Blanchard bees, treble clefs and more have all begun to grace the faces of Mount Holyoke students this semester. This semester, Aaron Wilson ’24 and Camden Breckenridge ’24 have been making and selling masks with a myriad of different patterns at a table outside of the Community Center.

The readjustment: students return to Mount Holyoke after gap years and semesters

The readjustment: students return to Mount Holyoke after gap years and semesters

Like many colleges and universities around the United States, Mount Holyoke offered almost exclusively remote courses during the 2020-2021 academic year as a result of the COVID-19 pandemic. This turn of events prompted some students to choose to take a gap year or semester instead of attending online classes. Mount Holyoke students who took one semester off were able to remain a part of the class year they entered college with. However, some who took a full year off are adjusting to a social life in flux and sometimes to a new class color and mascot, which has complicated the return to the College.

The return MoHome: Students divided over College’s COVID-19 protocols

The return MoHome: Students divided over College’s COVID-19 protocols


Whether you’re a first year stepping onto campus for the first time or a senior experiencing waves of nostalgia while walking around the Mount Holyoke campus, there are new experiences to discover as the College welcomes back the full capacity of students for the new academic year. Although a majority of students seem glad to be back, some feel anxious about returning. Opinions vary widely on how the school is handling the COVID-19 pandemic and the protocols that should keep our community safe.

Residential Life navigates Mount Holyoke’s return to full capacity

Residential Life navigates Mount Holyoke’s return to full capacity

Life at Mount Holyoke has not been the same since COVID-19 spread across the world over a year ago. One area of the community that endured substantial change was Residential Life, constantly needing to shift the number of students allowed to live in dorms during the 2020-21 academic year. The College’s plans changed from allowing the full number of students on campus, to partial capacity, to almost no students during the fall semester and then back to partial capacity during the spring.

Professors reflect on the year online

In the fall of 2020, fully remote learning and the new module system meant professors were uncertain about what challenges the semester would bring. Remote learning continued through the winter into the spring semester as we witnessed rising COVID-19 cases in the U.S. Mount Holyoke is now in its final fully remote module, and the College community is able to reflect on the remote year: the difficulties, successes and new practices that we will implement moving forward.

No Waste, No Problem

Once COVID-19 hit, my zero-waste lifestyle started to fall apart. Suddenly, waste was one of the last things on my mind and maintaining this lifestyle became unimportant. Some zero-waste influencers, like Lauren Singer, @trashisfortossers on Instagram, felt the same.

Finally MoHome: Student Experiences Returning To Campus

Ten months after Mount Holyoke’s campus was forced closed due to COVID-19, many students have been able to return to the College.

Though a small number of students lived on campus during the fall of 2020, nearly 800 students are now physically at Mount Holyoke. For some new students, this is the first time they have ever seen the campus in person. For others, it is their final semester.

COVID-19 Safety for the Holiday Season

As the holiday season continues and classes end, COVID-19 safety is especially important. While the holidays often mean traveling and spending time with loved ones, limiting these actions as much as possible will save lives. It’s important to remember that these constraints are temporary and, if all goes well, this will be the only holiday season not spent around friends and family.

MoHome Sickness 4: In-Person Classes

I’m writing this week’s edition with a bit of caution — it may be too emotional, too nostalgic. If, like me, you perform better in structures and routines, online classes aren’t ideal. Joining Zoom meetings or Discord channels for office hours just doesn’t cut it for the conversations that happen in professors’ actual offices flooded with books.

Mount Holyoke Students Share What They Have Been Cooking and Baking From Home

Photo by Ava Provolo ‘22

Photo by Ava Provolo ‘22

By Woodlief McCabe ’23

Staff Writer

Without the ease of dining halls and takeout, Mount Holyoke students have found themselves more responsible for their own meals than ever during the pandemic. Restaurant prices and the additional fees of food delivery services have pushed many students to start cooking for themselves. 

Tsela Zoksang ’24 started cooking for herself when she moved out of her parents’ house and into an apartment with a roommate. As a first-year, she has been navigating living alone without the buffer of a dorm experience. At first, she was making instant ramen and ordering takeout, but it started to add up. She realized, “Spending a lot of money on a whole bunch of groceries is probably financially unwise when I could just spend $2 here and there on little things.”

However, Zoksang added, “When you have that every day, like two or three times a day, it ends up getting to be way too much. I didn't want to be spending money so recklessly.” 

Grocery shopping is a very daunting task for Zoksang. She said that she is able to avoid vegetables and other perishables going bad before she could use them by making large batches of each recipe. “When you make a lot of one thing, you can just leave the leftovers in the fridge, and it will last a long time if you make a lot of it,” she said. This doesn’t mean eating the same thing all week, she clarified. 

Aside from being financially beneficial and time-saving, making food provides much-needed downtime. “Cooking is a pretty stress-relieving experience,” she added.

Other students, like Anna Chait ’23, have been cooking since March, when they went back home after campus closed. Chait said, “I started cooking at this time in my life out of force by the pandemic, but honestly, it’s good because cooking is so important and I had been wanting to get into it for years.” 

Although for some students cook for themselves only temporarily in college, it can become a lifelong skill. “Cooking has given me a new life skill, and it has let me get more creative with my dishes,” Chait said. “Also, cooking has helped me to achieve a healthier and cheaper eating lifestyle.” 

Zoksang spoke about “pockets of control,” a concept which explains ways we can find more peace of mind by creating habits and routines. It doesn’t have to be complicated, “working out or whatever it may be, reading a book a certain time in the day, just one or two things to bring a little more consistency to your life and make you feel like you’re in charge,” Zoksang said. For many students who have lost the consistency of simply leaving the house for class, making meals is a good way to reclaim a sense of time and purpose. 

Ava Provolo ’22, who has also been cooking since March, said that she has gained more than just cooking skills and a renewed sense of routine. “I’ve learned my strengths, how to be creative, the importance of food as being joyful. I love making homemade bread and making meals around that,” Provolo said. “Seeing people’s faces when I give them a meal or a platter of something sweet is a great moment.” 

Jaia Colognese ’22 has had a love of cooking since childhood when she spent time at her parents’ Italian bakery in Rhode Island. “My parents have instilled in me an appreciation for food that is homemade and handmade,” she said. “I was taught to cook by example, mostly from watching my parents cook dinner together every night.” 

Cooking is a passion that she has gotten even closer to these past several months. “I spend hours in the kitchen inventing recipes or modifying ones that I come across,” she said. She finds joy in both the process and the end result. To Colognese, sharing her food “is the best part of cooking.” 

Still, as a college student, the recipes she inherited from her family are not always as doable as she would hope. “I grew up in a household that uses the freshest, highest-quality ingredients,” she explained. “If I want to replicate these authentic dishes that my parents and grandparents make, then I need to use these same ingredients, which are often much more expensive.” 

Her lifelong love of cooking has taught her as much. “I've learned that there’s a huge difference between fresh basil and dried, fresh versus canned tomatoes, ripe fruit versus supermarket-ripe fruit, and so on,” she said. “High-quality cheese, fruit, vegetables and meat are definitely a barrier for a student, but I try to use these ingredients because it improves the taste of the food significantly.” 

While the pandemic has separated many from their loved ones, mealtimes are still one of the best ways to connect with others. For some, the pandemic has brought opportunities to make these times even more personal. “Cooking and baking are my love language[s],” Provolo said. She has been experimenting with her own veggie burger recipes. 

Chait has been making all sorts of pescatarian meals and other meatless dishes for her partner, as well as baking, which she says has been a pastime of hers since before the pandemic. Provolo is also baking, preparing for a “12 type [of] cookie marathon” come December, as well as making a fudge and chocolate cake. 

Despite the physical distance, some students, like Zoksang, are connecting to their families through recipes. Zoksang thinks of her father when she cooks. Her father fled Tibet to a refugee school in India where he wasn’t able to cook for himself. 

“Once he actually had the resources to start cooking, he always loved to,” she explained. “In Tibetan culture, cooking and having family time for eating and drinking tea together is a big deal, and so he’s always cooked much more … than my mom did. And I always liked to help him as a kid. We’d make what’s called momo, which is like dumplings.” 

Provolo, who has Italian roots, also recognized the great familial bond that cooking can bring. “Food connects my family together every day at supper,” she said. “I also learned a lot about how to cook from my grandmother, who has shown me most importantly how to put love into food.” 

The way we feed ourselves can help us find routine in the chaotic lives we have been thrown into. We can have time to think about loved ones far away and show our appreciation for the ones we have the fortune to be close to. If you aren’t cooking with your family, friends or partner in the room, the things we add to the food and the people we share it with can still bring the warmth of a shared meal. 

Cooking is an incredibly meditative and productive act in a way that few others are. It also opens up room for creativity through experimentation with new ingredients and ideas. We can make mistakes and burn our food and spill everything and make huge messes. We will never not need to have meals, so why not take the time to create joy and warmth when we can? 

Food is filling, but cooking has the power to be fulfilling.

• Anna Chait — Pumpkin Cookies

 Ingredients

For cookies:

1 cup butter, softened

2/3 cup packed brown sugar 

1/3 cup granulated sugar 

1 egg 

1-1 ½ teaspoons vanilla extract 

1 cup canned pumpkin

2 cups flour 

1 ½-2 teaspoons of cinnamon 

1 teaspoon baking soda

½ teaspoon salt

¼ teaspoon baking powder 

Walnuts (optional)

 For frosting: 

¼ cup butter

4 ounces cream cheese 

2 cups confectioner’s sugar 

1 ½-2 teaspoons vanilla extract 

Tip: I usually add 2 teaspoons of vanilla extract (especially if using imitation vanilla extract). Also, if you need more frosting but don’t want to double the recipe, you can just add more confectioner’s sugar! 

 Instructions

Preheat the oven to 350 F. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. In a separate bowl, combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to the creamed mixture and mix well. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake for 8-10 minutes or until edges are lightly browned. Cool completely. In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies and store in an airtight container in the refrigerator. 

• Tesla Zoksang — Jigae (Korean Stew)

(Meat can be substituted for tofu or anything else.)

Serves 2-4

Ingredients

1 medium potato, peeled and cut into ½-inch cubes (about 1 cup)

1 medium onion, cut into ½-inch pieces (about 1 cup)

1 small zucchini, cut into ½-inch pieces (about 1 cup)

1 green Korean chili pepper (cheong-gochu), stemmed and chopped

4 garlic cloves, minced

4 large shrimp, shelled, deveined, washed and coarsely chopped (about ⅓ cup)

2 ½ cups water

7 dried anchovies, guts removed

5 tablespoons fermented soybean paste (doenjang)

6 ounces medium-firm tofu, cut into ½-inch cubes (about 1 cup)

2 green onions, chopped

Homemade doenjang (집된장)

Instructions

Combine the potato, onion, zucchini, chili pepper, garlic and shrimp in a 1½-quart (6 cups) earthenware pot or other heavy pot. Wrap the dried anchovies in cheesecloth (or a dashi bag, a pouch for stock-making sold at Korean grocery stores) and put them into the pot with other ingredients. Add water and cover.

Cook over medium-high heat for 15 minutes or until it starts boiling. If you use a stainless steel pot, it will take less than 15 minutes, about 7 to 8 minutes.

Stir in the soybean paste, mixing well. Cover and cook for 20 minutes longer over medium heat.

Add the tofu and cook for another 3 minutes. Remove the anchovy pouch and discard.

Sprinkle with the green onions and serve as a side dish to rice. Serve it directly from the pot or transfer to a serving bowl. Everybody can eat together out of the pot or portions can be ladled out into individual bowls for each person.

To Zoksang, the most important ingredients are the condiments, like the spices and pastes. That way you can keep your cooking interesting and new without spending a ton of money. She finds the pastes for her Korean cooking at H-Mart, an Asian grocery store near her apartment in Manhattan. 

• Jaia Colognese — Blue Cheese Steak with Cracked Black Pepper

(Serves 2)

Ingredients

2 high-quality (preferably local) ribeye or New York strip steaks

¼ pound of blue cheese, such as Cambozola

3 tablespoons room temperature butter

1 teaspoon finely chopped chives (optional)

2 teaspoons freshly cracked black pepper (or to taste)

2 teaspoons finely minced garlic

Instructions

Preheat your grill or prepare a cast iron pan for cooking. Pat the steaks dry, cover with a light salt/pepper rub and allow them to sit for about 10 minutes. In the meantime, prepare the butter. Mix room temperature butter with cheese, garlic, chives and black pepper. Set aside for later.

Cook the steaks to your liking, allowing them to rest for about 5 minutes once removed from heat. Plate the steaks, slathering them in blue cheese spread.

Sides to enjoy this with:

Caramelized onions and brussel sprouts

Balsamic-glazed carrots

Oven-roasted potatoes


Pandemica

Graphic by Anjali Rao-Herel ‘22

Graphic by Anjali Rao-Herel ‘22

By Woodlief McCabe ’23

Staff Writer

Staple Meal

If you’re living at home again, or even living in your own place off-campus, making sure you eat well and often may seem like an unattainable goal. There are plenty of ready-made single-serving meals out there that you can microwave or pour boiling water over — but you already knew that, you’re a college student. 

These Troubling Times have thrown us unexpectedly from the coddling arms of the educational institution to the cold harsh world of Getting Groceries Every Week? Oh My God, When Does It End? 

One of the best ways to survive is off of leftovers. What you’re going to want to do is make a large helping of a meal, preferably something simple that will last in the fridge. I make several cups of rice seasoned with lemon pepper and a little tomato paste for color and flavor. I heat up some beans, put it in a bowl with cheese, tomatoes, sour cream and avocado (if I just got paid). It’s filling, tasty and contains the major food groups. Once you’re done, put the rest in the fridge and all you have to do is heat it up when you’re hungry. 

Keeping rice on hand is a lifesaver. If your vegetables are about to go bad, throw them in a stir fry with the rice and an egg, and boom! Fried rice. A pot of soup is also a great choice. Be sure to eat bread or rice with it to feel fancy and make the meal more substantial. 

Bonus tip: dipping pretty much any toasted bread in olive oil will make you feel like you’re a European aristocrat and not someone sitting in their kitchen eating four slices of bread for dinner.

Go Find a Dog

“Go for a walk, get out in nature, go outside!” These are things we always hear when it comes to self-care. And while they are admittedly effective, motivation can be hard to come by. Sometimes it feels like wandering aimlessly outside doesn’t make sense, especially when there are plenty of things to do inside. Instead, make a partial plan. You can run an errand, or find a place to stop and make art, or take photos or eat lunch. If you’re stressed out, sometimes the solitude of just leaving your house spontaneously can really help get your head back on straight. 

The other great thing about the outside is that there are dogs there. 

Figure out where people in your area walk their dogs. You might live near a trail or a walking path. Parks are usually a great spot since you can stop and watch all the dogs come through the park. As long as you have a mask on, a good portion of people will let you pet their dogs or even throw a ball or frisbee for them. Make sure to always ask before you pet the dog, and hold out the back of your hand for them to sniff first.


College Announces Virtual Mountain Day in the Module Break

College Announces Virtual Mountain Day in the Module Break

As Mount Holyoke traditions began to stray far from traditional, the suspicion of a reimagined remote Mountain Day arised. On Sept. 30, an “MHC This Week” update email was sent to students with a memo about Mountain Day 2020. Within the Mount Holyoke community, students had already begun making their own plans, creating Facebook events and listing their Mountain Day ideas in shared Google Sheets. Now, students are also able to share an official Mount Holyoke Mountain Day virtually with other students.

Clubs and Organizations Adapt To the Remote Semester

The majority of Mount Holyoke students are living off campus this academic year, including first-years and transfer students who have yet to experience Mount Holyoke in person. Methods of finding community have evolved and look radically different from years past. Despite the online format, many Mount Holyoke clubs and organizations are still up and running.

Virtual M&CS Hint at the Future of Online Mount Holyoke Traditions

Virtual M&CS Hint at the Future of Online Mount Holyoke Traditions

An essential part of the Mount Holyoke experience is the traditions, from Milk and Cookies in residence halls to Convocation and “Dirty Dancing.” It may be harder to create a sense of community through the pandemic; however, Mount Holyoke College is attempting to keep the connection intact by continuing some beloved traditions online.