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Food and Funerals Traditions Part 3 Indiana
Courtesy of the Library of Congress

Courtesy of the Library of Congress

I have been going through my collection of WPA food sources from the Great Depression era found in the archives of the Library of Congress in Washington DC. In our series on food and funeral we turn to the Indiana folder titled America Eats Notes, Reports, and Essays and the story “Pitch-In Dinner After a Funeral Service.” As always I have attempted to produce the content in a paraphrased format when necessary to make them legible and direct quotes as often as possible. In rural Indiana when someone died, neighbors and relatives brought formal table settings including their best silver and and lots of food. “There was a kettle of thick vegetable soup to warm up, baked potatoes, cold roast beef and cold roast pork, two roasted chickens, home canned tomatoes, home canned succotash made with green beans and lima beans and sweet corn, sweet pickles and sour pickles, jellies, strawberry preserves, apple pies and cherry pies and cakes and cakes and cakes and plenty of coffee.”

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Food and Funerals Traditions Part 4 Indiana

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