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This is a coping mechanism for plenty of others on or near the front line of the pandemic response.
這也是很多其他同樣奮戰在抗疫一線二線的人的應對機制。
Jeremy Konyndyk, 42, a pandemic preparedness expert and senior policy fellow at the Center for Global Development,
42歲的杰里米·科寧迪克是全球發展中心的大流行防備專家和高級政策研究員，
took up baking five years ago while he was director of the United States Agency for International Development Office
五年前，時任奧巴馬政府下美國國際開發署外國災害援助辦公室主任的他
of U.S. Foreign Disaster Assistance under the Obama Administration and was helping to lead the U.S. response to Ebola.
正忙著指揮國內抗擊埃博拉病毒的工作，也是在那時，他開始走上了烘焙之路。
He continues to research disease response and policy.
時至今日，他仍在從事疾病響應及政策方面的研究。
While Mr. Konyndyk no longer bears the burden of responsibility for leading the national charge against a pandemic, these are still anxious times for him.
盡管科寧迪克如今已經卸下了領導全國抗擊大流行的重任，他也絲毫不覺得輕松。
When his thoughts are spiraling, Mr. Konyndyk resets his focus by baking.
思緒萬千的時候，科寧迪克就會通過烘焙調整自己的注意力。
"The nature of my job was: You're trying to make some very, very bad things somewhat less bad, constantly trying to stave off harm and damage.
“我工作的本質是：你要試著讓原本非常、非常糟糕的事情變得不那么糟糕，還要經常規避傷害和損失。
What I began to appreciate about baking was it was just very different from that," Mr. Konyndyk said.
我欣賞烘焙的點是它和我的工作完全不一樣，”科寧迪克說。
"It's all about creating, and you have a tangible product at the end."
“烘焙整個就是一個創造的過程，最終你得到的也是一個有形的成果。”
"In disaster relief — famine, war, epidemics — the crisis goes on and on and on. There's no point where you're finished," he said.
“而救災——諸如饑荒、戰爭、流行病等——的工作危機是一個接一個一個接一個地來，根本就不存在結束一說，”他說。
"Baking lets you take a project from beginning to end."
“烘焙你是可以從頭到尾地經手一個項目的。”
For similar reasons, Lily Adams, a fellow at the Institute of Politics and Public Service at Georgetown University,
基于同樣的原因，喬治敦大學政治與公共服務研究所研究員，
and a former staffer for the presidential campaigns of Hillary Clinton and then Kamala Harris,
先后擔任過希拉里·克林頓和卡馬拉·哈里斯總統競選團隊工作人員的莉莉·亞當斯
spent a recent day of social isolation making croissants.
最近趁著隔離做起了牛角面包。
She used a many-step recipe with requirements she’d seen on "The Great British Baking Show."
她參考的是她在《英國家庭烘焙大賽》里看到的一個步驟十分繁瑣，要求也很多的食譜。
"I thought, it kind of looks impossible, so I might as well try it, because who’s going to know if it’s a complete failure?" Ms. Adams, 33, said.
“我想著，看起來根本就不現實嘛，倒也不妨一試，誰知道會不會被我搞得一塌糊涂呢？”33歲的亞當斯說道。
"It’s not like I’m having a dinner party."
“反正也不是什么滿漢全席你說是吧。”
"In politics, if something goes wrong, there are a million possible explanations for why it didn’t go as planned," she said.
“就政治而言，如果出了什么問題，我們能找出一百萬種原因來解釋事情為什么事情沒有照計劃進行，”她說。
"But baking is a science. It’s all about chemical reactions.
“但烘焙是一門科學，左不過是一些化學反應。
So, if something doesn’t turn out like you’d hoped, there’s usually a very quick explanation.
就算出了岔子，一般也能很快找到原因。
It’s nice certainty in a life or a career path that doesn’t have that."
在缺乏這種確定性的生活或事業面前，烘焙就變成了一個特別美好的事情。”
Recipes don’t need to be complicated to offer a respite from chaos.
食譜不需要很復雜就能讓你從混亂中獲得片刻的喘息之機。
Desiree Stennett, 31, a business reporter in Memphis,
31歲的蒂茲爾瑞·斯滕內特是孟菲斯市的一名商業記者，
said she decided to spend part of a recent weekend on a no-knead loaf after a grueling week of on-the-ground reporting.
最近連續做了一周高強度的實地報道后，她決定周末花點時間做做免揉面包。
"I picked this recipe because the YouTube videos promised it would not go wrong,
“我選這個食譜是因為YouTube上的視頻說這個食譜閉著眼睛做都不會失敗，
and I don’t have the mental capacity to fail at bread-making right now," she said.
現在我已經承受不了做面包都做失敗的打擊了，“她說。
Dr. Spencer’s current routine is to proof his loaves overnight, bake them in the morning, and while they’re in the oven,
斯賓塞醫生最近的日常已經變成了等他的面團隔夜發酵，然后早上烤成面包，趁著面包在烤箱烤制的空當回應媒體的提問。
tend to media requests that have been rolling in since Barack Obama retweeted (and praised) Dr. Spencer’s account of a day in the E.R.
自從奧巴馬轉發（并點贊）了他描述急診室的一天的推文后，媒體提問就不斷地朝他涌了過來。
Then he will enjoy some wonderful bread with his family before heading back to the hospital for the next shift.
回答完媒體提問便是和家人一起享用美味的面包，然后趕往醫院繼續輪班。
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