Food

Food focuses on recipes, restaurant reviews, and other culinary fun.

A pit-perfect dessert: making avocado smoothies

by Sandra Ximen (’26) | March 22, 2024 From guacamole to the popular avocado toast, avocado is a beloved ingredient in cuisines all over the world. With its light flavor and creamy texture, it’s no wonder that the avocado has become a world-wide phenomenon. But what if I told you that your favorite fruit has…

Stan’s Donuts: glazed to perfection

by Srivalli Adarapu (’26) and Mahi Raithatha (’26) | March 22, 2024 Americans love delicious deep fried treats, especially donuts. Over 25,000 shops in the United States serve these delectable desserts, which originated in New York during the 17th to 18th century. Dutch immigrants in the area fried balls of dough and, since the inside cooked slower than the…

At the Teacher’s Table: vinha d’alhos with Mr. Carroll

by Amélia Ávila (’24) | March 22, 2024 When he’s not lecturing for AP US Government or analyzing classic cinema with his Film as Lit class, Mr. Carroll enjoys sampling different cuisines. After seeing my previous column featuring his newspaper co-moderator, Mrs. Sherrard, Mr. Carroll challenged me to make vinha d’alhos. Vinha d’alhos is a dish traditionally…

At the Teacher’s Table: cinnamon swirl bread with Ms. Sherrard

by Amélia Ávila (’24) | March 1, 2024 In AP English Language class last year, I remember how Ms. Sherrard talked frequently about her latest baking adventures. After my last experience baking egg custard pie for Ms. Yang, I was excited to practice some different baking techniques. When I asked Ms. Sherrard what I could…

A Walk Down Castro Street: Fu Lam Mum

by Kylie Chen (’24), Sophia Tran (’24), Amélia Ávila (’24), and Valerie Wong (’24) | March 1, 2024 Several crabs waved at us from an aquarium-like tank as we poured ourselves a warm cup of jasmine tea. The crisp white walls and the smell of delicious food created an inviting atmosphere at Fu Lam Mum,…

You can brew it: cafécore in your home

by Coco Rothenberg (’26) | March 1, 2024 Every January, Pinterest looks into the future to predict the big trends that will dominate the new year, with an astounding 80% accuracy. From the ethereal jelly aesthetic and knockout workouts to coquette bow stacking and cafécore, the variety of predictions for 2024 promise interesting new trends.…

The battle for butter chicken: a fight for the origin story of a global staple

by Sandra Ximen (’26) | March 1, 2024 Butter chicken. I know, I know. My mouth is watering just as much as yours. The delectable buttery and fragrant tomato curry fuses beautifully with the aromatic chicken. Matched with a side of steaming basmati rice or freshly made naan, butter chicken makes the perfect pairing. Besides…

The cookie conundrum: is Costco’s new cookie really worth the hype?

by Jessica Kwandou (’25) | March 1, 2024 The launch of Costco’s Double Chocolate Chunk Cookie has ignited discussion among food enthusiasts, especially in Costco-themed subreddits where customers converge to scrutinize the chain’s latest offerings. Priced at $2.49, this dessert has sparked debates about its potential to dethrone the beloved churro, a long-standing favorite in…

A Walk Down Castro Street: Amarin Thai Cuisine

by Kylie Chen (’24), Sophia Tran (’24), Amélia Ávila (’24), and Valerie Wong (’24) | February 2, 2024 Centered on Castro Street for over twenty years, Amarin Thai is a go-to restaurant if you’re craving comfort Thai food. Its warm interior features walls adorned with traditional Thai statues, ornate golden frames, and top-to-bottom mirrors that…

At the Teacher’s Table: egg custard pie with Ms. Yang

by Amélia Ávila (’24) | February 2, 2024 During my virtual English class the day before Thanksgiving break, I noticed a message in the Zoom chat from Ms. Yang referring to the previous article for my column: “The chicken dish you made for Mr. Quinn looked delicious! I must say, I’m jealous!” Surprised she had seen the…

Decadence defined: in honor of National Chocolate Cake Day

by Mahi Raithatha (’26) | February 2, 2024 A delicious and decadent delight, chocolate cake is always a favorite and surprisingly has lots of variety. Lava cake, fudge cake, ice cream cake, and truffle cake are some of the most well known and, of course, delectable types of chocolate cake. This dessert especially deserves to…

So many pasta-bilities: making a three course Italian meal

by Aanya Singh (’26) and Anjali Kalia (’26) | February 2, 2024 For a majority of high school students, dinner is prepared by their parents, something many of us tend to take for granted. As we found out, cooking a meal for four is harder than it appears. We decided to challenge ourselves by creating…

A Walk Down Castro Street: Ramen Izakaya Yu-gen

by Kylie Chen (’24), Sophia Tran (’24), Valerie Wong (’24), and Amélia Ávila (’24) | November 17, 2023 Located in the heart of downtown Mountain View, Ramen Izakaya Yu-gen’s reliable favorites and friendly service make it a popular destination for everyone, from high school students to tech workers on their lunch breaks. The wooden design elements, noren (traditional Japanese curtains) that separate each…

At the Teacher’s Table: chicken saltimbocca with Mr. Quinn

by Amélia Ávila (’24) | November 17, 2023 Mr. Quinn’s reputation as a passionate chef precedes him. My friends who have had him as their English teacher have told me how he is an avid appreciator of cuisines from around the world, and that they love hearing his latest cooking stories. As such, when I reached out…

Girl dinner: an analysis of the the TikTok Trend

by Sandra Ximen (’26) | November 17, 2023 One of this year’s most popular TikTok audios is “This is my meal, I call it girl dinner. Girl dinner, girl dinner, GIRL DINNER.” All over the world, people have been posting their go-to meals with the hashtag #girldinner. In this article, I’ll tackle the origins of the “girl…

A sip of the holidays: a review of Starbucks’ holiday drinks

by Aanya Singh (’26) and Anjali Kalia (’26) | November 17, 2023 When you step into a warm Starbucks this holiday season, you’re immediately surrounded by an aroma of gingerbread, peppermint, and various other festive scents. Starting each winter season, while standing in line, you may have difficulty deciding which limited edition drink to choose.…

It’s the bomb: making hot chocolate bombs

by Skye Dean (’27) | November 17, 2023 It’s time! The holidays have almost arrived. Mariah Carey has officially defrosted, Starbucks has started serving its holiday flavors, and there are only five more weeks until winter break. With the new season on its way, soon enough, we’ll have holiday food, time with family and friends,…

A Walk Down Castro Street: Phở To Chau 999

by Kylie Chen (’24), Sophia Tran (’24), Valerie Wong (’24), and Amélia Ávila (’24) Tucked within a rather secluded street rests Phở To Chau 999, a small Vietnamese restaurant squashed between a myriad of other Asian food hotspots. This quaint destination started our journey down Castro Street strong with its classic Viet dishes. Upon arrival,…

At the Teacher’s Table: chilaquiles verdes with Profe Brittain

by Amélia Ávila (’24) | October 6, 2023 During homeroom, Profe Brittain often talks about her love for watching Food Network shows like Halloween Baking Championship with her son, so she already had some experience watching judges critique contestants’ dishes, making her the perfect food critic for my first column. After agreeing to participate, Profe…

Waffles versus pancakes: the ultimate debate

by Akshara Panchumarthi (’26) and Coco Rothenberg (’26) | October 6, 2023 Waffles and pancakes are two classic American breakfast foods that everyone loves. With this widespread popularity, the controversial question arises—which one is better? Many argue that waffles are a superior breakfast food because of their unique consistency, ability to be customized, and convenience…

Pani Puri: filled with fond memories

by Srivalli Adarapu (’26) and Mahi Raithatha (’26) | October 6, 2023 Can you name a food that brings you happiness just by thinking of it? For us, that food is pani puri—an explosion of different flavors and textures, which simply exemplifies satisfaction. “Pani puri” translates to “water puffs,” but there is much more to…

I love you from my head to-ma-toes: an ode to tomatoes

by Skye Dean (’27) | October 6, 2023 What were you doing on April 6? I’m willing to bet you weren’t hosting a tomato-themed party or proclaiming your undying love for a certain red fruit to anyone who would listen. I’m also assuming that you weren’t watching heated debates about whether tomatoes should be bound…

Dumplings: small vessels of love

by Sandra Ximen (’26) | March 31, 2023 We all have our childhood nostalgia, moments in time we wish to freeze and experience all over again. For me, that moment is sitting on my favorite stool in the kitchen, carefully watching as my mom’s deft fingers folded trays upon trays of dumplings. Dumplings, pockets of…

Who takes the (cup)cake?

by Akshara Panchumarthi (’26) and Coco Rothenberg (’26) | March 31, 2023 What is better than a cake that is shaped like a cup? Literally nothing. Cupcakes are everywhere, from kindergarten birthday parties to graduation. They are the ultimate grab-and-go treat for any occasion, especially midnight snacks. But who makes the best cupcakes? We decided…

Battle of the boxed cake mixes

by Shriya Manchanda (’25) | March 31, 2023 Baking is my love language: I love seeing people’s faces light up when they receive their favorite treat. Baking also provides me an opportunity to relax; while baking, my only worries are measuring out ingredients and testing flavor combinations. Unfortunately, being a high school student means that…

Lights, Camera, Food: Food Served at the 2023 Oscars

by Eugenie Kim (’26) | March 31, 2023 Every year, A-List Hollywood celebrities like Dwayne Johnson, Michelle Yeoh, and Angela Bassett, gather at the Oscars, a renowned awards ceremony. At the Oscars, the Academy of Motion Picture Arts and Sciences recognizes the artistic and technical merit of the film industry as shown through various categories.…

I Love You a Latte: Saint Francis’s favorite coffee shops

by Coco Rothenberg (’26) | March 10, 2023 It’s common knowledge: coffee shops are a staple part of our lives. Coffee shops have the perfect ambiance for catching up with friends, studying, drinking coffee, and eating tasty treats; people chat, relax, and get work done.   Most importantly, coffee shops offer an amazing array of comforting…

In-N-Out Moves East

by Claire Marcellini (’26) | March 10, 2023 The most iconic West Coast fast-food restaurant, recognized by any Californian and envied by any east-coaster, is In-N-Out Burger. This classic restaurant not only uses the highest-quality ingredients, but also brings in extremely high revenues, averaging about $575 million per year. However, on January 10, 2023, the…

An open letter to Amausaan Uji Matcha

by Alexander Chang (’23) | March 10, 2023 Last week, an old friend of mine extended me an invitation to catch up over lunch—“Nothing fancy, just something nice nearby so we can chat.” It was an undoubtedly enticing offer, but concerns over where to eat and what to order swirled around in my mind. Perhaps…

Chicken tikka masala: more than a dish

by Akshara Panchumarthi (’26) | March 10, 2023 Food makes us who we are. It reflects everything from our heritage to our everyday lives. For instance, ethnic foods represent the story of a people and their culture, while national foods are meant to represent the population of a country and its tastes. England’s recognition of…

The verdict is out: the best BJ’s pizookies

by Will Li (’23) and Kyle Nguyen (’23) | March 10, 2023 As you stroll into a BJ’s Restaurant & Brewhouse, a medley of scrumptious scents wafts from the kitchen—ribs, burgers, pasta, chicken wings, and other delectable delights that await you on the menu. But no matter how full you feel post-entrée, there’s always room…

Food and Lunar New Year

by Emily Tang (’26) | February 3, 2023 Red and gold lanterns, sweet and spicy aromas, and the sounds of laughter and music envelope the street. With roots tracing back to the Shang Dynasty over three thousand years ago, Lunar New Year is celebrated across the globe, from its origins in China to the bustling…

It’s Not Impastable: Making pasta from scratch

by Amélia Ávila (’24) | February 3, 2023 I have seen a lot of pasta this past semester. From the pasta bridge project for physics class to the “aesthetic” pasta-making videos showing up on my feed, I sensed the universe was hinting at something. So naturally, as an avid trier of new things and a…

Glutinous rice balls in sweet soup

by Katherine Winton (’25) | February 3, 2023 Coming from a culture where food is one of the most important aspects of community and family, I find comfort in Cantonese desserts. Growing up, I always had a sweet soup paired with glutinous rice balls, otherwise known as mochi. My family would sometimes buy a pack…

Peach Cobbler Pie

by Paige Allen (’23) | November 18, 2022 Why did the pumpkin pie go to a dentist? Because it needed a filling! Pie season is here, and this time we are branching out. Apple and pumpkin pies are an absolute staple, but let’s try something new: a peach cobbler pie. Peach cobbler is such an…

Trader Joe’s Fall Foods

by Arhana Aatresh (’23) | November 18, 2022 Trader Joe’s and autumn are as closely linked as peanut butter and jelly. Annually, without fail, the chain practices what I like to call the “pumpkinification” of every food item from baking mixes to ethnic foods, resulting in many runaway hits but also some tragic misses. Regardless,…

What happened to the Great British Bake Off?

by Amélia Ávila (’24) | November 18, 2022 Lately, one of my favorite pastimes has been watching comfort television to calm down after a hectic week. One of my favorite shows is the Great British Bake Off, a competition between 12 British home bakers in a tent. However, as I watched the show’s new season,…

Viral TikTok food hacks and recipes

 by Vanessa Ko (’24) and Valerie Wong (’24) | October 7, 2022 Many creators on TikTok go viral by posting quick and easy food hacks that can improve anyone’s cooking game. We searched the internet for some of our favorite recipes and have included them here.  Though often eaten on special occasions, TikTok’s trending mug…

Mini pumpkin chip loaves

by Shriya Manchanda (’25) | October 7, 2022 Fall has officially arrived with the swiftly changing array of colorful foliage and the slight chill in the morning air. With the new season well on its way, I decided to mark the coming of autumn by baking a classic recipe with an autumnal twist: Pumpkin chocolate…

Periwinkle Twinkle Ice Cream

by Megan Wang (’25) | October 7, 2022 With the weather cooling down, I want to treat myself to my last few scoops of ice cream before it is time for sweaters and hot chocolate. Out of the great array of stores to choose from in the area, I turn to a classic, my favorite…

Tiana’s Beignets

by Aanya Mittu (’25) | October 7, 2022 While watching my favorite movie, The Princess and the Frog, I felt inspired to make Princess Tiana’s beignets. Although various dishes from gumbo to swamp water punch are featured in the film, the beignets seemed the most interesting to make. The recipe is as follows: 1 cup…

The Spice of Life: polos

by Isha Karim (’22) | April 8, 2022 While spring and summer have us looking to fresh, citrusy dishes, I can’t help but crave a spicy rice-based dish, especially the kind that results in an afternoon nap. Internationally, many tropical regions have perfected this balancing beam of refreshing and filling, from jerk chicken to Ethiopian…

Worth the wait: baking the 100 hour brownie

by Aanya Mittu (’25) | April 8, 2022 With the weather warming up and our palates brightening, rich desserts seem to have gone out of season. Yet one baked good remains permanently affixed in my heart: the brownie. Perfectly fudgy and decadent, the all-American brownie is best achieved by the 100-hour brownie recipe. While the…

I Scream, You Scream: sampling the best ice cream in the Bay Area

by Semira Arora (’25) | April 8, 2022 There is nothing better than a bowl of cold, silky, and delicious ice cream on a hot summer day. With the weather warming up, I thought now would be the perfect time to find my favorite ice cream store for the summer. I decided to test three…

The Spice of Life: Greek squash tarts

by Isha Karim (’22) | March 21, 2022 I’ve been hearing the phrase “spring has sprung” for the last few weeks, and I can’t help but agree (and so do my raging pollen allergies). Floral and citric flavors tend to guide our spring palates, but this month, I’m looking to the crisp oranges and yellows…

The 48-hour cookie proves to be the ultimate cookie

by Aanya Mittu (’25) | March 21, 2022 Nothing says home more than a fresh batch of cookies right out of the oven. The delicious, captivating smells of toffee, brown butter, and fresh cookie dough permeate through any house with these 48-hour cookies. Now, I know what you’re thinking: 48 hours seems like a stretch,…

The Spice of Life: preserved lemons

by Isha Karim (‘22) | February 11, 2022 As our mild California winter comes to an end, spring flavors are back in season. Spring cooking demands citrus, leafy greens, and nutty notes of almond. For me, the essential spring ingredient is a lemon. Just a hint is enough to brighten any dish or drink. From…

Changing lives one restaurant at a time

by Amélia Ávila (’24) | February 11, 2021 One of Food Network’s longest running TV shows, Restaurant Impossible is a must-watch for those who want more insight on the food industry—with a little culinary drama mixed in. The series stars Robert Irvine, a British celebrity chef whose claim to fame is cracking garlic cloves with his…

Celebrating Lunar New Year with traditional dishes

by Sonya Bhagwan (’24) | February 11, 2022 Lunar New Year is among the most widely celebrated Southeast and East Asian holidays. Every year, family and friends gather to celebrate the beginning of a new year on the traditional lunar calendar which rotates a yearly cycle of twelve animal signs. “Every year we get red pockets,…

The Spice of Life: Tvorog

by Isha Karim (’22) | November 19, 2021 With Thanksgiving around the corner, I’m always the first to claim the charcuterie board at the potluck. Typically, my twist on this appetizer classic is vegetarian and ethnic: how can we substitute traditional ingredients for lesser known classics? I see the perfect charcuterie board like a globe,…

Dine-in or takeout: weighing in on the restaurant experience

by Lauren Kelly (’23)|November 19, 2021 As more restaurants open up and the eatery scene becomes more reminiscent of what it was in 2019, I can’t help but wonder if takeout was ever worth it. Yes, the easy relaxation of ordering food online can’t be matched by the in-person equivalent, but there is just something…

Breaking down the Diwali spread

Semira Arora (’25) | November 19, 2021 Diwali is a holiday widely known as the festival of lights that coincides with the Hindu New Year—but this special day includes more than what meets the eye. From praying to various gods for a prosperous year to lighting diyas and firecrackers, Diwali is a holiday that brings…

The Spice of Life: Molokhia

by Isha Karim (’22) | October 11, 2021 Soup really is a culinary masterpiece. Both the end product itself and the process of making it take me back to my childhood and cold evenings. It’s the perfect remedy for anything from a cold to a heartbreak, and I willingly swear by its transformative capabilities. With…

Adega is an incredible Portuguese culinary experience

by Amélia Ávila (’24) | October 11, 2021 In 2016, just a year after it opened, Adega became the first—and only—restaurant in San José to earn a Michelin star, one of the highest honors a restaurant can receive. Unfortunately, in 2017, the Michelin Guide dropped Adega from the official “Michelin Guide,” thus retracting its star.…

Watch what you eat: NYC’s FoodxFilm Festival

by Quincy Scott (’24) | October 11, 2021 As this year’s FoodxFilm festival wraps up, there are so many important lessons everyone can take away. The FoodxFilm festival was brought into global light by the United Nations and is now one of the leading organizations that spreads awareness about food insecurities and problems throughout the…

The Spice of Life: kukul mas maluwa

by Isha Karim (’22) | May 10, 2021 Despite May setting in, a chill seems to have descended upon us. For me, at least, that means an unexpected onset of cooler temperatures and the looming close to the semester, both of which require immediate attention, preferably in the form of warm, starchy dishes. In my…

The real dish on pasta shapes

by Ashton Liu (’22) | May 10, 2021 Pasta, a household favorite of many, is unique in a variety of ways. It’s a versatile ingredient as it comes in many different flavors, shapes, and dishes across the nation. In fact, each pasta shape was tailor-made with different strengths, all fulfilling a unique niche in a…

TikTok’s viral feta pasta recipe

by Quincy Scott (’23) | March 29, 2021 A new pasta recipe has taken over the internet by storm, and just as you would expect, it originates from TikTok. This viral feta pasta recipe is easy to make, calls for minimal ingredients, and, most importantly, tastes good, so naturally, I had to give it a…

King’s Hawaiian sued because rolls not from Hawaii

Seamus Mohan (’22) | March 1, 2020 Imagine it’s a warm summer afternoon at your neighbors’ barbecue. The sound of laughter and kids splashing on the Slip-n-Slide fills the air, and the smell of sizzling burgers and hot dogs wafts towards you. Excitedly, you reach for a delicious roll of King’s Hawaiian Bread to plate…

The Brits are back: “Great British Baking Show” returns with season 11

by Amélia Ávila (’24) | November 16, 2020 There are three things that make everyone happy during this chaotic time—food, TV, and Netflix. So during election err.. week, I needed something besides CNN to watch. Of course, I turned to the Great British Baking Show (GBBO), a favorite show of mine. If you’re a fan…

The Spice of Life: rujak

by Isha Karim (’22) | March 29, 2021 Spring has sprung. It’s my favorite time of the year, mainly because my favorite produce begins to come back into season after an awfully long winter. Armed with a boatload of fruits from my local grocery store, I’ve been on a journey to find something to do…

The Spice of Life: harira

by Isha Karim (’22) | March 1, 2021 There’s nothing better to close off winter than a nostalgic meal that takes us back to the crisp mornings and long nights of late November. As we enter the springtime, change is challenging, and I’m seeking comfort food to fall back on. Soups are something that I…

McDonald’s new partnership with BTS

by Da Hee Yang (’23)| May 10, 2021 Nowadays, musical artists are not just known for singing, dancing, and expensive music videos; they are also known for collaborating with fast-food chains. Celebrity partnerships with fast-food chains have considerably increased in number and have consistently proven to be successful. Last September, Travis Scott collaborated with McDonald’s…

A kernel of wisdom on the popcorn salad trend

Amélia Ávila (’24) | May 10, 2021 From Ayesha Curry’s Home Kitchen to Chopped, Food Network has been home to a wide variety of cooking shows and recipes: one of the latest being Girl Meets Farm. The cooking show follows Molly Yeh and her culinary adventures on her husband’s beet farm in North Dakota. The…

The Spice of Life: shiro

by Isha Karim (’22) | November 16, 2020 As we wrap ourselves in more layers and the days start to feel longer, nothing is more exciting than a warm Friday evening. I sink into a calming routine packed with familiarity: a good book, fuzzy socks, and comfort food. For me, comfort food is spicy food,…

Celebrating Pi Day, with pies

by Amélia Ávila (’24) | March 29, 2020 Every March, a special day comes around: a day for mathophiles to flex on all of us with their elite puns, and a day for bakers to, well, bake. Pi Day, an unofficial holiday that honors the number pi, takes place every March 14 in honor of…

The verdict on zero-calorie sweeteners

by Will Li (’23) | March 29, 2021 In the past few decades, obesity has become a widespread problem in America. According to the Centers for Disease Control and Prevention (CDC), 42.4% of American adults are obese. To remedy this issue, companies like Pepsi have replaced the sugar in their products with zero-calorie sweeteners like…

Lunar New Year foods

Ashton Liu (’22) | March 1, 2021 The Lunar New Year festival brings joy and hope to all that celebrate as they wish for a better year to come. Many look forward to the festivities and holidays that follow, but most are thrilled for the grand feast, one of the most important traditions when celebrating…

“Cake Wars”: chaos and cake… but mostly chaos

by Amélia Ávila (’24) | March 1, 2020 Food and TV are two of my favorite things—so when combined, they usually make an entertaining combination (keyword: usually). Food Network’s Cake Wars, an apparent rip-off of the more popular Cupcake Wars, has been airing since 2015, even though it was canceled two years later. Maybe fans…

A twist on “anabolic”: Greg Doucette’s anabolic cookbook

by Will Li (’23) | November 16, 2020 What comes to mind when you hear the word “anabolic”? Most people think about performance-enhancing steroids and the so-called “roid rage” that arises after people take steroids. However, after reading IFBB Pro bodybuilder Greg Doucette’s anabolic cookbook, you will think differently. Anabolic, simply put, means building larger…

Celebrity foods “for you”

by Quincy Scott | October 23, 2020 Celebrity food and drinks have taken over Tiktok’s “For You” page and the news, quickly becoming the new craze at America’s most popular fast-food restaurants. Travis Scott, the rapper known for his hit song “Sicko Mode,” has his famous burger, fries with barbeque sauce, and Sprite all for…

A twist on two common dishes

by Ashton Liu | October 5, 2020 Need a dish that uses common household ingredients? This twist on instant ramen is perfect for when your cravings are acting up, but you don’t have much to eat in the house. The ingredients you’ll need are instant ramen noodles, sesame seeds, seaweed snacks, green onion, an egg,…

The Spice of Life: spinach and chermoula pie (a Lebanese dish)

by Isha Karim | October 5, 2020 I hate nothing more than pies. Apple pies, sweet potato pies, pumpkin pies, pies galore are the quintessential American dishes. And yet, even to a sworn pie-hater like me, there is nothing more picturesque and heartwarming than a family gathered around a perfect piece of puff pastry and…

Top recipes to try in shelter-in-place

by Nikita Senthil | April 6, 2020 If you were lucky enough to get to Costco before the shelter-in-place ordinance took effect, you would have seen a good number of shelves empty as you rushed to stock up on the necessities. Your cart piled high with toilet paper, hand sanitizers, and lots of water bottles,…