This essay reflects on comfort food in the US as a response to stress during the pandemic. Not everyone finds food comforting, and discomforts being experienced highlight inequalities existing in American society and the mainstream food system as well as individual identities and situations. Using preliminary data from an international oral history project on the subject, we look at the category itself, which, as developed in the US, reflects an American morality attached to food along with a privileged position of having choices around food consumption. We suggest expanding food to foodways in order to systematically recognize the activities of producing, procuring, preserving, preparing, consuming, and even disposing of food. Findings demonstrate that individuals are finding both comfort and discomfort through food, and that comfort is tied to several opportunities: to make one’s own choices around food; to interact with others through food; and to contribute to other people’s comfort. These opportunities then translate into feelings of control, agency or efficacy, connectedness, and significance, all of which then give comfort in return and can be added to our understanding of the needs met through comfort food. Furthermore, for some, comfort food seems to create an awareness of their own privilege. As a liminal period in which old rules no longer hold true but new ones are not yet established, this time of the coronavirus offers opportunities for creating positive changes in the food system as well as our own relationships with food.