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Eating While Poor in the Jim Crow South

Eating While Poor in the Jim Crow South

Courtesy of the New York Public Library, 1935

Courtesy of the New York Public Library, 1935

The fall semester is winding down in most US colleges.  By this time in the year the students can start to complain about the cafeteria food look forward to a home cooked meal over the winter break. Students in the south wanted more variety in cafeteria menus but Jim Crow customs and traditions meant that black institutions received far less state funding than white institutions.  As a result administrators had to use leftovers in soups and stews to reduce their expenditures. As Lamenta Watkins Crouch a Virginia State alum recalled, “If there was chicken and vegetables served one day, we knew there was going to be chicken vegetable soup the next day.” 

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Teaching Cooking Skills During the Great Depression

Teaching Cooking Skills During the Great Depression

 Holiday Cookies During the Civil War

Holiday Cookies During the Civil War