Wait, but how did the food get made in World War II?
In this episode of Service, Navy veteran Ray Boutwell shares how he cooked at a training camp in New Jersey toward the latter part of the war: what equipment they had in the kitchen, what dishes they made regularly, and the difference between ingredients the government supplied and those officers of means could get the cooks to purchase on their own. With government experiments coming into the kitchen, we learn a little about innovation of military cuisine, too!
Ray worked in food service throughout his life, and opened a bakery at ninety-three. This episode is extra fun for cooks and bakers, who might hear themselves in this veteran’s story.
Find photos from this episode of Service and lots of nerdy details behind everything shared in this episode at Robert’s page at www.ServicePodcast.org, where you can also share your Service stories and leave messages for all of the veterans you hear on Service. And we’re always sharing extra audio and nerdy food history on social media - we’re @servicepodcast on Instagram and Facebook.
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