food fumble hotline podcast

Editor’s Note: With school online due to COVID-19 and social distancing measures being implemented across the country, things will sound a bit different here at the Emerald Podcast Network as we navigate recording from separate physical spaces. We’ve got limited recording technology, so join us as we figure this out.

In the inaugural episode of "Food Fumble Hotline," Em Chan and Jamie Diep discuss meal planning during COVID, settling roommate kitchen spats, and the best socially distanced picnic food. They go into the importance of cutting boards and talk about their kitchen go-to’s. Finally, they talk about free food resources in Eugene and Springfield for UO students and community members.

Here are the resources they discuss in this episode:

Food security resources provided by Dean of StudentsInstagram accounts

@feedtheflockuo and the Student Sustainability Center @uo_ssc

SNAP (Supplemental Nutrition Assistance Program)

or contact Student Sustainability Center’s Sophia at foodsecurity@uoregon.edu

UO ECM: food pantry open Wednesday and Thursdays from 4-6pm during the academic term to people who show their student ID

Facebook 

Hearth & Table: free meals available for pickup starting October 6, once a week

EMU Produce Drops: Fresh produce every Tuesday from 3:00–5:00 p.m. at the EMU Amphitheater during the academic term for those with a bag, UO student ID, and mask.

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Join Em Chan and Jamie Diep every other week as they answer your cooking questions and handle your kitchen mishaps on the Food Fumble Hotline. They believe food is best served hot and takes served even hotter. To ask a question, go here, email them at foodfumblehotline@gmail.com or find them on Twitter at @catchuptoemily and @jdiep2.

Intro music is “London Calling” by Ryan Andersen, modified under an Attribution-NonCommercial-ShareAlike License.

Outro Music is “Until the End” by Ryan Andersen, modified under an Attribution-NonCommercial-ShareAlike License.

Multimedia Desk Co-editor Jamie Diep edited this podcast.