About me

Samie P is a freshman at the George Washington University. She is passionate about the culinary arts and has an interest in food history due to inspiration from her father, who is a chef (a very good one at that!) The subject of rationing piqued her interest when she had to substitute several ingredients when making dinner, mostly due to budget limitations. This sparked curiosity in how civilians managed to get similarly creative with cooking when government implemented rationing.

Incidentally, the omurice (shown on the right) she made for dinner that night still tasted fine despite the usage of spam instead of ground beef.