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This is a coping mechanism for plenty of others on or near the front line of the pandemic response.
这也是很多其他同样奋战在抗疫一线二线的人的应对机制。
Jeremy Konyndyk, 42, a pandemic preparedness expert and senior policy fellow at the Center for Global Development,
42岁的杰里米·科宁迪克是全球发展中心的大流行防备专家和高级政策研究员，
took up baking five years ago while he was director of the United States Agency for International Development Office
五年前，时任奥巴马政府下美国国际开发署外国灾害援助办公室主任的他
of U.S. Foreign Disaster Assistance under the Obama Administration and was helping to lead the U.S. response to Ebola.
正忙着指挥国内抗击埃博拉病毒的工作，也是在那时，他开始走上了烘焙之路。
He continues to research disease response and policy.
时至今日，他仍在从事疾病响应及政策方面的研究。
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.
尽管科宁迪克如今已经卸下了领导全国抗击大流行的重任，他也丝毫不觉得轻松。
When his thoughts are spiraling, Mr. Konyndyk resets his focus by baking.
思绪万千的时候，科宁迪克就会通过烘焙调整自己的注意力。
"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.
“我工作的本质是：你要试着让原本非常、非常糟糕的事情变得不那么糟糕，还要经常规避伤害和损失。
What I began to appreciate about baking was it was just very different from that," Mr. Konyndyk said.
我欣赏烘焙的点是它和我的工作完全不一样，”科宁迪克说。
"It's all about creating, and you have a tangible product at the end."
“烘焙整个就是一个创造的过程，最终你得到的也是一个有形的成果。”
"In disaster relief — famine, war, epidemics — the crisis goes on and on and on. There's no point where you're finished," he said.
“而救灾——诸如饥荒、战争、流行病等——的工作危机是一个接一个一个接一个地来，根本就不存在结束一说，”他说。
"Baking lets you take a project from beginning to end."
“烘焙你是可以从头到尾地经手一个项目的。”
For similar reasons, Lily Adams, a fellow at the Institute of Politics and Public Service at Georgetown University,
基于同样的原因，乔治敦大学政治与公共服务研究所研究员，
and a former staffer for the presidential campaigns of Hillary Clinton and then Kamala Harris,
先后担任过希拉里·克林顿和卡马拉·哈里斯总统竞选团队工作人员的莉莉·亚当斯
spent a recent day of social isolation making croissants.
最近趁着隔离做起了牛角面包。
She used a many-step recipe with requirements she’d seen on "The Great British Baking Show."
她参考的是她在《英国家庭烘焙大赛》里看到的一个步骤十分繁琐，要求也很多的食谱。
"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.
“我想着，看起来根本就不现实嘛，倒也不妨一试，谁知道会不会被我搞得一塌糊涂呢？”33岁的亚当斯说道。
"It’s not like I’m having a dinner party."
“反正也不是什么满汉全席你说是吧。”
"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，如果出了什么问题，我们能找出一百万种原因来解释事情为什么事情没有照计划进行，”她说。
"But baking is a science. It’s all about chemical reactions.
“但烘焙是一门科学，左不过是一些化学反应。
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."
在缺乏这种确定性的生活或事业面前，烘焙就变成了一个特别美好的事情。”
Recipes don’t need to be complicated to offer a respite from chaos.
食谱不需要很复杂就能让你从混乱中获得片刻的喘息之机。
Desiree Stennett, 31, a business reporter in Memphis,
31岁的蒂兹尔瑞·斯滕内特是孟菲斯市的一名商业记者，
said she decided to spend part of a recent weekend on a no-knead loaf after a grueling week of on-the-ground reporting.
最近连续做了一周高强度的实地报道后，她决定周末花点时间做做免揉面包。
"I picked this recipe because the YouTube videos promised it would not go wrong,
“我选这个食谱是因为YouTube上的视频说这个食谱闭着眼睛做都不会失败，
and I don’t have the mental capacity to fail at bread-making right now," she said.
现在我已经承受不了做面包都做失败的打击了，“她说。
Dr. Spencer’s current routine is to proof his loaves overnight, bake them in the morning, and while they’re in the oven,
斯宾塞医生最近的日常已经变成了等他的面团隔夜发酵，然后早上烤成面包，趁着面包在烤箱烤制的空当回应媒体的提问。
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.
自从奥巴马转发（并点赞）了他描述急诊室的一天的推文后，媒体提问就不断地朝他涌了过来。
Then he will enjoy some wonderful bread with his family before heading back to the hospital for the next shift.
回答完媒体提问便是和家人一起享用美味的面包，然后赶往医院继续轮班。
译文由可可原创，仅供学习交流使用，未经许可请勿转载。
