They must have the truth that will make them free. They will listen to you if you can give them that truth. The Food Administration convinced civilians that food conservation was a just and selfless cause. They needed to make people feel good about what they were doing and how they were, in many ways, helping to win the war. Nationally, canning advice was given in journal and newspaper articles.
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Bigelow, wrote an entire journal article about storing partially opened canned foods. Children also contributed during the war to help with in food issues. This organization sought to organize the youth of the country to do volunteer work relating to food. The USSG set up school gardens that taught children how to grow and maintain a garden. After a crop was harvested, it was sold. Boys were not the only ones working to conserve food.
Food Army. At one point in the war, 7,, pounds of food was lost in New York City because of transportation complications. In the first year of World War I, Hartford significantly decreased the number of cubic yards of garbage it produced compared to the previous two years even though the city was growing.
Women were one of the main targets of the pledge cards. Woodrow Wilson was the first woman to sign this food pledge card. Later they sought out women who were unsigned, thus speeding up the process and gaining practice campaigning. This was especially true in Connecticut, with its numerous farms and orchards. Eggs and poultry were recommended to the local population, but most meats were to be avoided. He recommended that Americans eat potatoes daily and created new dishes using them.
The Food Administration used pamphlets, bulletins, books, and posters to spread their message. By listing the foods that should be avoided, the Food Administration made people morally accountable for their decisions. Propaganda posters created by the United States Food Administration also displayed the foods one should buy.
For example, one of the most common foods to be utilized by the American public was corn. Corn was popular because it could be grown in bulk and harvested quickly. Farmers could produce four times the amount of corn than wheat. The nutritional value of corn was emphasized in the literature as well because people could get a lot of nourishment out of corn.
Many substitutes, like corn, were used to assist civilians in their mission to eat better without consuming the needed foods. In literature like The American Food Journal , the process of making these new foods was documented. Wheat was easy to grow, ship, and process, so it was a priority for the soldiers.
The Hartford Courant ran Food Administration articles throughout the war. Combining those flavors with fresh, seasonal ingredients puts you far ahead of processed food, which has been dead for months or even years. Farmers markets tend to have exceptional ingredients, even more than pricey gourmet supermarkets, but a good greengrocer or ethnic market can be a treasure mine of inexpensive quality fruits and vegetables.
Last summer I decided to put these concepts to the test. It was an opportunity to visit different farmers markets, pick from their abundant offerings, and cook it all up as the weeks ticked off and the harvest progressed. My first stop was near Ithaca, N. Their pastured chickens spend their days outside, scratching the ground for seeds, insects, and plants and lay eggs with marvelous sunset orange yolks.
From the nearby Farmer Ground Flour, I purchased polenta ground from heirloom corn that I cooked with butter, extra-virgin olive oil, and grated Parmigiano-Reggiano. Dessert was a fresh peach-raspberry cobbler dusted with sugar, fresh-ground cinnamon and a crumble topping. Finally, the Portland dinner in August showcased the outrageous bounty of the Pacific Northwest. I shopped at the Saturday market at Portland State University, which has more than vendors. Unlike many farmers markets, there are few prepared food stalls and no crafts, so there is a tremendous selection of raw and artisanal foods to choose from.
Truth be told, I went wild. Being able to talk to vendors about their products, how they are produced, and ideas for preparation unleashed my imagination. Nearby, Liz Alviz of the two-year-old Portland Creamery suggested I serve peaches with her goat cheese, drizzled with goat-milk caramel.
It sounded like an ideal companion to pork. I spent hours talking to vendors, sampling wares, gathering ideas, and choosing the best ingredients. I picked up a bushel of fruit and produce, as well as blue cheese and butter from Jacobs Creamery, a 5-year-old business run by law-school dropout Lisa Jacobs.
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Dinner was in the garden of the home of Anne and Chris Prescott. I met them through Tom Kiessling, a friend from New York who happens to be a food scientist. Michelle and I spent about six hours making a feast. Silky cod and poached clams melded with potatoes and mushrooms like a pine forest rolling down to the sea.
The clarity of the pork resonated with a Chinese five-spice rub in a symphony with the peaches, goat cheese, and caramel. Tartly sweet pie, mounded with five pounds of Granny Smith apples, formed a straw-colored hill of tender flaky crust. To be fair, no one can cook, or would want to eat, like this regularly.
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There were nearly three separate meals in one. But it would be easy for a couple of people to whip up a few of these dishes in an hour of prep work for less than half the cost. It is true that artisanal products cost more than industrial foods. If the consistency of the pesto is too thick, add some of the reserved cooking water. Toss well and serve immediately.
Gnocchi with Fresh Tomato Sauce Homemade tomato sauce is so much tastier and healthier than its store-bought counterpart. Remove the tomatoes and rinse them quickly under running cold water. With a knife, peel away the skin. Cut the tomatoes in half, then cut around the crowns and remove them.
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Squeeze out the seeds and excess water. Chop the tomatoes. Heat the oil in a pot. Add garlic and brown. Add the tomatoes and a big pinch of salt. Cook for about 15 minutes, until most of the water has evaporated, turning with a wooden spoon a few times. In the meanwhile, bring a large pot of salted water to a boil. Once the water is boiling, add gnocchi.
They are ready when they start floating on the surface, about 2 minutes. Drain gnocchi well and toss with tomato sauce. Add basil leaves, torn roughly with your hands.
Sprinkle with Parmigiano Reggiano and serve. Season with salt and pepper and toss well. Break the tuna into bite-sized pieces and add to beans.
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Add parsley, mix well, and serve. Spinach Salad with Pears, Walnuts, and Gorgonzola In Italy, we eat this salad as a side dish but it can very easily become a main dish when you add a couple slices of grilled bread or grilled chicken breast.