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Dear KCSB listeners and Daily Nexus readers,Â
Over the course of the COVID-19 pandemic, UC Santa Barbara and Isla Vista community members have had to adjust almost all aspects of their lives to help mitigate the spread of the virus.Â
As Isla Vista slowly re-opens, KCSB and the Daily Nexus have decided to work together to document the ways in which our community has changed over the past 18 months. Beginning August 2, we will be releasing a new series, âUnmasking Isla Vista: A COVID-19 Community Archive.âÂ
This collaborative, multimedia series is made up of six components which will be released over the span of six weeks beginning August 2: Human Struggle, University & Students, Testing & Vaccines, Local Businesses & Essential Workers, Community Reflection and Community Activism.Â
Spencer-brandtAsumi-shudaYulene-teagleKelly-yanAlex-rudolphChannah-appelEmerson-domingoLuca-disbrowAtmika-iyerSanta-barbaraJennifer-yoshikoshiDaniel-huecias4 tablespoons powdered sugar
Note: You can also add green food coloring to make the whipped cream greenÂ
Directions:
Preheat the oven to 350 degrees F and oil a 9-by-5 loaf pan.
Combine and sift dry ingredients together in a medium bowl (flour, matcha powder, baking powder and ground pistachios).
Melt the butter in the microwave.
In a separate bowl, cream the eggs, yolks, sugar and honey until pale and frothy.Â
Fold the dry ingredients into the wet mixture and gently stir until fully combined. Add melted butter and combine.
Pour the batter into the pan. Bake for 30 minutes.
Let the cake cool on a rack.
Jennifer-yoshikoshi