Step back into the kitchens of the 1930s and discover how families survived the Great Depression with strange, thrifty, and resourceful recipes. From Hoover Stew and Mock Apple Pie to cornbread, beans, and vinegar pie, this episode explores what people really ate when money and food ran out. Learn about the history of the Depression, the economic collapse, the Dust Bowl, and how different regions of America cooked with whatever they could find. Featuring true survivor accounts, WPA interviews, and authentic Depression-era recipes, this storytelling episode uncovers the resilience and creativity that kept families alive during one of the hardest decades in American history.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Picture this. It's October nineteen twenty nine. You've just finished dinner,
maybe roast beef, mashed potatoes, and green beans, a normal
weeknight meal. You kiss your kids good night, sit down
with the evening paper, and read the shocking headline, stock
market collapses. You don't know it yet, but the world
(00:21):
you're living in is about to vanish within weeks. Banks
will close within months. Neighbors will lose their jobs within
a year. Entire families will wonder not what they want
to eat, but whether they'll eat it. All. Tonight, we're
telling the story of food in the Great Depression, not
(00:41):
just what people ate, but how they survived through ingenuity, foraging,
and recipes that sound strange to us today. Along the way,
we'll hear true accounts from survivors, walk through the kitchens
of the nineteen thirties and discover how food was both
the greatest hardship and the strongest glue holding families together.
(01:03):
So grab your plates. Dinner is about to be served
Depression style.
Speaker 2 (01:08):
The crash that emptied the pantry.
Speaker 1 (01:11):
The Great Depression wasn't caused by a single event, but
historians often mark its beginning at Black Tuesday, October twenty
ninth nineteen twenty nine, when over sixteen million shares of
stock were sold in a frenzy. Banks had over extended credit.
Ordinary people had borrowed money they couldn't repay, and the
(01:33):
speculative bubble burst. By nineteen thirty three, unemployment hit twenty
five percent nationwide, over nine thousand banks failed. Farm prices
fell by sixty percent, meaning crops rotted in fields, while
families starved. Average household income plummeted by forty percent. Those
(01:53):
hit hardest farmers in the Midwest and South, factory workers
in industrial cities, and black and imas grant families who
already lived closer to poverty before the crash. One Kansas
farmer told a WPA interviewer in nineteen thirty six, we
had food, yes, but no money. I could grow one
hundred bushels of corn, but I couldn't get five cents
(02:15):
for it, so I fed it to the hogs, And
sometimes we just ate the corn meal ourselves.
Speaker 2 (02:22):
Empty plates, new recipes.
Speaker 1 (02:25):
When money dried up, food traditions had to change. Families
learned to stretch ingredients, swap in cheaper substitutes, or forage
what they could find. But this wasn't just about feeding
the stomach. It was about dignity. Many depression recipes were
about pretending to have something better. Fake it till you
make it, but with food. Let's look at some of
(02:46):
the most popular and strangest depression dishes.
Speaker 2 (02:50):
Hoover stew the Politics of Hunger.
Speaker 1 (02:54):
Named mockingly after President Herbert Hoover, blamed for the Depression.
This dish was cooked in soup case across America. Here
is the recipe, as recorded in a nineteen thirties community cookbook.
One box of macaroni cheapest pasta available, two cups canned tomatoes,
one sliced hot dog, sometimes stretch to feed six people,
(03:16):
one cup canned corner beans if available. Boil macaroni, add
everything else, Simmer until it looks edible. A woman named
Clara Canucchari, later famous on YouTube as Depression Cooking with Clara, remembered,
my mother would take one hot dog, slice it into
seven pieces, and tell us each it was enough. We
(03:38):
knew not to complain. You don't complain when there's food
on your plate. Mock apple pie dessert without fruit. Apples
were expensive in cities, so Nabisco pushed a recipe that
became legendary mock apple pie. The ingredients were simple, thirty
six ritz crackers broken up, two cups sugar, two teaspoons
(03:59):
cream of time harder, two tablespoons lemon juice, a few
pats of margarine. You boiled water, sugar and tartar into syrup,
poured it over crackers, added lemon juice, and baked the
crackers softened to mimic apples. Nibisco even printed the recipe
on the ritz box, bragging that it was as good
as grandmother's apple pie. Vinegar pie and water pie. When
(04:24):
you don't have fruit, butter or eggs, what do you make?
Pies made from almost nothing? Vinegar pie sugar flour, butter
substitute water, and a splash of vinegar for tartness. The
water pie was literally just sugar, flour and water baked
into something resembling custard. One Missouri woman remembered it didn't
(04:45):
taste like much, but it was sweet and sweet was something.
Bread and gravy, the meal that defined the era For
many children. The most common meal wasn't a recipe at all.
It was just bread with gravy, flour, lard, and water
made a thin sauce poured over stale bread, filling, cheap
(05:06):
and at least in memory, comforting. In nineteen thirty seven,
the WPA interviewed someone in Kentucky. My mama used to say,
as long as we got flour, we got supper. She
made biscuits out of lard and water, and we ate
them with milk gravy. That was breakfast, lunch, and sometimes
dinner too.
Speaker 2 (05:27):
Regional survival recipes.
Speaker 1 (05:29):
The Great Depression didn't look the same in every state.
What you ate depended on where you lived and what
you could scavenge.
Speaker 2 (05:36):
What it looked like in the Midwest and dust Bowl states.
Speaker 1 (05:40):
The dust Bowl nineteen thirty to nineteen thirty six turned
fertile land into barren dust. Families ate cornmeal, mush, fried potatoes,
and beans. Recipes included cornmeal mush, cornmeal boiled into a porridge.
When cooled, it was sliced and fried, milk toast, toast
(06:01):
soaked in hot milk, sometimes with sugar. True account, an
Oklahoma mother told her children to choose slowly so they'd
feel full longer. Then we get to the South. In
the South, cornbread and beans ruled. Hunting and foraging were
common squirrel, stew, rabbit pot pie, poke salad, boiled pokeweed leaves,
(06:23):
and kilt lettuce, wild greens wilted with hot bacon grease.
One Tennessee man said, we ate squirrel three times a week.
We joked we knew each one by name.
Speaker 2 (06:35):
The Northern States and cities.
Speaker 1 (06:38):
City families relied on soup, kitchens, church charity, and immigrant traditions.
Italians made cabbage pasta, Jewish families made potato coogle. Polish
families relied on pirogies stuffed with potatoes. In Detroit, auto
workers who lost jobs often scavenged bruised produce tossed behind
grocery stores. One woman recalled, We'd wait until after dark
(07:01):
to gather the lettuce leaves the grosser threw away. We
made salad out of garbage.
Speaker 2 (07:06):
The wild Wild West.
Speaker 1 (07:09):
Migrants fleeing the dust Bowl to California often lived in camps.
They survived on beans, tortillas, and oranges. One California boy
later recalled, we ate oranges until our mouths were raw.
But we were lucky. Other kids had nothing. Nineteen twenty nine,
the fall. At first, the depression wasn't obvious. Families still
(07:32):
had savings store shelves were full, and most believed the
crash was temporary. Dinner tables still looked normal, a roast
chicken on Sundays, bread and butter, maybe apple pie. But
behind the scenes, the ground was shifting. The average wage
dropped by three percent in nineteen twenty nine, and in
rural states like Kansas, wheat prices collapsed from one dollar
(07:55):
in three cents a bushel in nineteen twenty eight to
sixty four cents by the end of the following year.
Farmers suddenly couldn't afford their own harvests. Recipes stayed familiar,
but families started cutting corners, watering down milk, saving bacon
grease in a tin on the stove, reusing coffee grounds.
Speaker 2 (08:13):
Twice nineteen thirty, hunger arrives.
Speaker 1 (08:18):
By nineteen thirty, unemployment doubled, banks began collapsing, and for
the first time, families really felt it. One Chicago man
told a WPA interviewer, we had sausage once a week before.
By nineteen thirty, it was only potatoes, onions, and bread.
You could make one hundred meals with a loaf of
bread if you tried. Here is a typical recipe from
(08:41):
nineteen thirty potato soup, four potatoes, one onion, water, pinch
of salt. That was it. Maybe a splash of milk
if you were lucky. This was the year bread with
milk gravy became a staple. Flour, lard, water, and whatever
milk was available.
Speaker 2 (09:00):
Nineteen thirty one, Shanty kitchens.
Speaker 1 (09:03):
Shantytowns mockingly called Hooverville's sprang up around cities. Families built
stoves out of bricks and cooked whatever they could scavenge.
Unemployment hit fifteen point nine percent. Farm prices continued to fall.
Cotton dropped to six cents a pound, wheat to thirty
eight cents a bushel. Recipes turned into foraging meals, dandelion greens,
(09:28):
wild onions, cattails. One woman in Ohio remembered, we ate
dandelion salad every spring. Daddy said God put it there
for poor folks.
Speaker 2 (09:39):
Nineteen thirty two rock bottom.
Speaker 1 (09:43):
This was the worst year of the depression. Unemployments soared
to twenty three point six percent. Soup kitchens fed thousands daily.
Kids wrote in school essays that their favorite meal was
bread with sugar water recipe nineteen thirty two, two milk toast,
one piece stale bread, one cup hot milk, sprinkle of sugar.
(10:06):
It was called comfort food. To us today, it sounds bleak.
One boy in New York remembered crying when his teacher
offered him an extra serving of soup he hadn't eaten
in two days.
Speaker 2 (10:17):
Nineteen thirty three, fdr and hope on the plate.
Speaker 1 (10:22):
Franklin D. Roosevelt became president and launched the New Deal.
Relief began to trickle in. The Federal Surplus Relief Corporation
started distributing flour, beans, rice, and canned beef. School lunch
programs expanded. Kids got bean soup, cornmeal mush, and peanut
butter sandwiches. Here's a recipe from the nineteen thirty three
(10:44):
WPA cookbook, Cornmeal mush one cup cornmeal, four cups water,
one teaspoon salt, boil, pour into a loaf pan, Let set,
slice and fry the next day. Suddenly, many families could
count on something every day, even if it was the
same mush. Over and over.
Speaker 2 (11:06):
Nineteen thirty four, dust Bowl desperation.
Speaker 1 (11:10):
The dust bowl reached its peak. Crops failed, livestock, dyed,
dust storms buried fields. Families abandoned farms by the thousands.
One survivor from Oklahoma remembered, we ate cornbread three times
a day, sometimes with molasses, sometimes with beans, sometimes with nothing,
(11:31):
just cornbread. An example of a recipe from nineteen thirty
four corn bread without eggs or milk. One cup corn meal,
one cup water, one tablespoon lard, pinch of salt, baked
in a skillet. Hard, flat, but edible. Nineteen thirty five,
Government beans the Work's Progress Administration WPA expanded relief. Families
(11:56):
received sacks of navy beans, flour, lard, and powdered milk.
Government beans became both a joke and a lifeline. What
did they do with all those beans? Here is a
recipe from the nineteen thirty five WPA Homemaker Guide. Baked beans.
Two cups dried navy beans, one tablespoon lard, two tablespoons
(12:17):
molasses or syrup if affordable, salt, slow cooked all day.
This is also when Eleanor Roosevelt became infamous for promoting
thrifty White House meals like prune pudding and cottage cheese salad.
Critics mocked her, but her point was clear. If the
First Family could eat cheaply, so could you.
Speaker 2 (12:37):
Nineteen thirty six, kilt lettuce and wild food.
Speaker 1 (12:42):
Appalachia and the South leaned heavily on foraging and garden greens.
I swear I paid eighteen dollars for this very salad
last week at a local restaurant. It's a recipe from
nineteen thirty six. Kilt lettuce, one bunch wild lettuce, two
tablespoons hot bacon, grease or lard if no bacon, splash
of vinegar, the hot fat over the lettuce, making a
(13:05):
warm salad. WPA interviews from Kentucky described entire families living
off pokeweed, beans and cornbread. Meat was rare, reserved for Sundays.
Speaker 2 (13:17):
Nineteen thirty seven stretching meat.
Speaker 1 (13:20):
By nineteen thirty seven, unemployment had improved to fourteen percent,
but meat was still expensive. Enter the meat stretcher recipes
meat loaf with oats or rice, hamburger gravy over mashed potatoes.
Bolgonia stew, a recipe from the nineteen thirty seven Community
cookbook Oatmeal meat loaf one pound ground beef, one cup oatmeal,
(13:45):
one onion, one egg if available, salt, bacon loaf, pan
slice thin.
Speaker 2 (13:52):
Nineteen thirty eight. Mock Foods Boom.
Speaker 1 (13:56):
As the economy recovered slightly. Mock recipes explode in popularity.
People had more ingredients, but habits of thrift remained. Mock
apple pie, mock chicken made with veal or even rice,
and mock banana sandwiches appeared in cookbooks. One Nebraska woman
laughed in an interview, I didn't taste a real banana
(14:18):
until I was twelve. Before that, it was turnips with
banana flavoring.
Speaker 2 (14:23):
Nineteen thirty nine the turning point.
Speaker 1 (14:27):
The depression wasn't fully over until World War II, but
by nineteen thirty nine, food security improved. The food Stamp
program launched that year, letting families buy surplus goods cheaply.
Menus grew more varied. People still ate beans and cornbread,
but meat and fresh produce slowly returned. One WPA diary
(14:50):
ends with the line, we had chicken on Sunday, first
time in four years. Tasted like heaven.
Speaker 2 (14:58):
School lunches a life.
Speaker 1 (15:01):
For millions of children. School lunch programs saved lives. Menus
from WPA reports that kids survived on Monday navy bean soup,
bread apple, Tuesday cornmeal mush with milk, prune pudding, Wednesday
peanut butter, sandwich, carrot sticks, milk. One boy in West
(15:22):
Virginia told a reporter, he ate so fast because I
ain't had nothing since yesterday.
Speaker 2 (15:28):
The strange sweet tooth.
Speaker 1 (15:31):
Even in hard times, people crave dessert, prune pudding promoted
by Eleanor Roosevelt, water pie, sugar, flour, water and butter,
baked thin vinegar pie tart, custard like using vinegar instead
of fruit. These weren't luxuries, they were morale. A spoonful
of sweetness made hunger easier to bear.
Speaker 2 (15:54):
The legacy of depression cooking.
Speaker 1 (15:57):
Strangely, many depression foods never left us. Meat loaf, mac
and cheese, casseroles, even ritz pies. These became comfort foods.
They remind us of a time when America learned to
live with less and found dignity in making something out
of nothing. As one survivor, missus Ruby Davidson of Arkansas, said,
(16:21):
it didn't matter what it was. If Mama put it
on the table and we were all there, it was
a feast. The Great Depression was more than an economic collapse.
It was a daily struggle at the dinner table. But
it also showed us the resilience of families the ingenuity
of home cooks and the way food, no matter how simple,
(16:41):
can hold us together. My parents were born right after
the depression ended, so as a result, their parents were
still in thrifty mode. They made do with less and
made the staples in the pantry stretch. My dad always
had a coffee can next to the stove with bacon
grease in it. My mother stretched me up with pasta
and potatoes. We never went without, but the signs that
(17:03):
they came from a generation that did go without was
very apparent. There are entire generations of us out here
that have no idea how good we have it, and
that may be a good thing, but it also may
be a bad thing, as we live for today and
never for tomorrow. The older generations have some stockpiles and
food stores just in case. So if you are young
(17:24):
and you are listening to this episode, next time you
grocery shop, pick up an extra bag of rice, a
few extra cans of something you love, because you never
know what is around the corner. We are always just
one historical event away from economic strife. So the next
time you sit down with a hot meal, remember history
(17:45):
isn't just written in books. Sometimes it's simmering quietly in
the kitchen. Give us a like, subscribe, tell your BFFs
to listen. It all helps. Till next time, my dear
strange listeners, be well and in joy your eighteen dollars
wilted salads because apparently it's a historic recipe,
Picture this. It's October nineteen twenty nine. You've just finished dinner,
maybe roast beef, mashed potatoes, and green beans, a normal
weeknight meal. You kiss your kids good night, sit down
with the evening paper, and read the shocking headline, stock
market collapses. You don't know it yet, but the world
(00:21):
you're living in is about to vanish within weeks. Banks
will close within months. Neighbors will lose their jobs within
a year. Entire families will wonder not what they want
to eat, but whether they'll eat it. All. Tonight, we're
telling the story of food in the Great Depression, not
(00:41):
just what people ate, but how they survived through ingenuity, foraging,
and recipes that sound strange to us today. Along the way,
we'll hear true accounts from survivors, walk through the kitchens
of the nineteen thirties and discover how food was both
the greatest hardship and the strongest glue holding families together.
(01:03):
So grab your plates. Dinner is about to be served
Depression style.
Speaker 2 (01:08):
The crash that emptied the pantry.
Speaker 1 (01:11):
The Great Depression wasn't caused by a single event, but
historians often mark its beginning at Black Tuesday, October twenty
ninth nineteen twenty nine, when over sixteen million shares of
stock were sold in a frenzy. Banks had over extended credit.
Ordinary people had borrowed money they couldn't repay, and the
(01:33):
speculative bubble burst. By nineteen thirty three, unemployment hit twenty
five percent nationwide, over nine thousand banks failed. Farm prices
fell by sixty percent, meaning crops rotted in fields, while
families starved. Average household income plummeted by forty percent. Those
(01:53):
hit hardest farmers in the Midwest and South, factory workers
in industrial cities, and black and imas grant families who
already lived closer to poverty before the crash. One Kansas
farmer told a WPA interviewer in nineteen thirty six, we
had food, yes, but no money. I could grow one
hundred bushels of corn, but I couldn't get five cents
(02:15):
for it, so I fed it to the hogs, And
sometimes we just ate the corn meal ourselves.
Speaker 2 (02:22):
Empty plates, new recipes.
Speaker 1 (02:25):
When money dried up, food traditions had to change. Families
learned to stretch ingredients, swap in cheaper substitutes, or forage
what they could find. But this wasn't just about feeding
the stomach. It was about dignity. Many depression recipes were
about pretending to have something better. Fake it till you
make it, but with food. Let's look at some of
(02:46):
the most popular and strangest depression dishes.
Speaker 2 (02:50):
Hoover stew the Politics of Hunger.
Speaker 1 (02:54):
Named mockingly after President Herbert Hoover, blamed for the Depression.
This dish was cooked in soup case across America. Here
is the recipe, as recorded in a nineteen thirties community cookbook.
One box of macaroni cheapest pasta available, two cups canned tomatoes,
one sliced hot dog, sometimes stretch to feed six people,
(03:16):
one cup canned corner beans if available. Boil macaroni, add
everything else, Simmer until it looks edible. A woman named
Clara Canucchari, later famous on YouTube as Depression Cooking with Clara, remembered,
my mother would take one hot dog, slice it into
seven pieces, and tell us each it was enough. We
(03:38):
knew not to complain. You don't complain when there's food
on your plate. Mock apple pie dessert without fruit. Apples
were expensive in cities, so Nabisco pushed a recipe that
became legendary mock apple pie. The ingredients were simple, thirty
six ritz crackers broken up, two cups sugar, two teaspoons
(03:59):
cream of time harder, two tablespoons lemon juice, a few
pats of margarine. You boiled water, sugar and tartar into syrup,
poured it over crackers, added lemon juice, and baked the
crackers softened to mimic apples. Nibisco even printed the recipe
on the ritz box, bragging that it was as good
as grandmother's apple pie. Vinegar pie and water pie. When
(04:24):
you don't have fruit, butter or eggs, what do you make?
Pies made from almost nothing? Vinegar pie sugar flour, butter
substitute water, and a splash of vinegar for tartness. The
water pie was literally just sugar, flour and water baked
into something resembling custard. One Missouri woman remembered it didn't
(04:45):
taste like much, but it was sweet and sweet was something.
Bread and gravy, the meal that defined the era For
many children. The most common meal wasn't a recipe at all.
It was just bread with gravy, flour, lard, and water
made a thin sauce poured over stale bread, filling, cheap
(05:06):
and at least in memory, comforting. In nineteen thirty seven,
the WPA interviewed someone in Kentucky. My mama used to say,
as long as we got flour, we got supper. She
made biscuits out of lard and water, and we ate
them with milk gravy. That was breakfast, lunch, and sometimes
dinner too.
Speaker 2 (05:27):
Regional survival recipes.
Speaker 1 (05:29):
The Great Depression didn't look the same in every state.
What you ate depended on where you lived and what
you could scavenge.
Speaker 2 (05:36):
What it looked like in the Midwest and dust Bowl states.
Speaker 1 (05:40):
The dust Bowl nineteen thirty to nineteen thirty six turned
fertile land into barren dust. Families ate cornmeal, mush, fried potatoes,
and beans. Recipes included cornmeal mush, cornmeal boiled into a porridge.
When cooled, it was sliced and fried, milk toast, toast
(06:01):
soaked in hot milk, sometimes with sugar. True account, an
Oklahoma mother told her children to choose slowly so they'd
feel full longer. Then we get to the South. In
the South, cornbread and beans ruled. Hunting and foraging were
common squirrel, stew, rabbit pot pie, poke salad, boiled pokeweed leaves,
(06:23):
and kilt lettuce, wild greens wilted with hot bacon grease.
One Tennessee man said, we ate squirrel three times a week.
We joked we knew each one by name.
Speaker 2 (06:35):
The Northern States and cities.
Speaker 1 (06:38):
City families relied on soup, kitchens, church charity, and immigrant traditions.
Italians made cabbage pasta, Jewish families made potato coogle. Polish
families relied on pirogies stuffed with potatoes. In Detroit, auto
workers who lost jobs often scavenged bruised produce tossed behind
grocery stores. One woman recalled, We'd wait until after dark
(07:01):
to gather the lettuce leaves the grosser threw away. We
made salad out of garbage.
Speaker 2 (07:06):
The wild Wild West.
Speaker 1 (07:09):
Migrants fleeing the dust Bowl to California often lived in camps.
They survived on beans, tortillas, and oranges. One California boy
later recalled, we ate oranges until our mouths were raw.
But we were lucky. Other kids had nothing. Nineteen twenty nine,
the fall. At first, the depression wasn't obvious. Families still
(07:32):
had savings store shelves were full, and most believed the
crash was temporary. Dinner tables still looked normal, a roast
chicken on Sundays, bread and butter, maybe apple pie. But
behind the scenes, the ground was shifting. The average wage
dropped by three percent in nineteen twenty nine, and in
rural states like Kansas, wheat prices collapsed from one dollar
(07:55):
in three cents a bushel in nineteen twenty eight to
sixty four cents by the end of the following year.
Farmers suddenly couldn't afford their own harvests. Recipes stayed familiar,
but families started cutting corners, watering down milk, saving bacon
grease in a tin on the stove, reusing coffee grounds.
Speaker 2 (08:13):
Twice nineteen thirty, hunger arrives.
Speaker 1 (08:18):
By nineteen thirty, unemployment doubled, banks began collapsing, and for
the first time, families really felt it. One Chicago man
told a WPA interviewer, we had sausage once a week before.
By nineteen thirty, it was only potatoes, onions, and bread.
You could make one hundred meals with a loaf of
bread if you tried. Here is a typical recipe from
(08:41):
nineteen thirty potato soup, four potatoes, one onion, water, pinch
of salt. That was it. Maybe a splash of milk
if you were lucky. This was the year bread with
milk gravy became a staple. Flour, lard, water, and whatever
milk was available.
Speaker 2 (09:00):
Nineteen thirty one, Shanty kitchens.
Speaker 1 (09:03):
Shantytowns mockingly called Hooverville's sprang up around cities. Families built
stoves out of bricks and cooked whatever they could scavenge.
Unemployment hit fifteen point nine percent. Farm prices continued to fall.
Cotton dropped to six cents a pound, wheat to thirty
eight cents a bushel. Recipes turned into foraging meals, dandelion greens,
(09:28):
wild onions, cattails. One woman in Ohio remembered, we ate
dandelion salad every spring. Daddy said God put it there
for poor folks.
Speaker 2 (09:39):
Nineteen thirty two rock bottom.
Speaker 1 (09:43):
This was the worst year of the depression. Unemployments soared
to twenty three point six percent. Soup kitchens fed thousands daily.
Kids wrote in school essays that their favorite meal was
bread with sugar water recipe nineteen thirty two, two milk toast,
one piece stale bread, one cup hot milk, sprinkle of sugar.
(10:06):
It was called comfort food. To us today, it sounds bleak.
One boy in New York remembered crying when his teacher
offered him an extra serving of soup he hadn't eaten
in two days.
Speaker 2 (10:17):
Nineteen thirty three, fdr and hope on the plate.
Speaker 1 (10:22):
Franklin D. Roosevelt became president and launched the New Deal.
Relief began to trickle in. The Federal Surplus Relief Corporation
started distributing flour, beans, rice, and canned beef. School lunch
programs expanded. Kids got bean soup, cornmeal mush, and peanut
butter sandwiches. Here's a recipe from the nineteen thirty three
(10:44):
WPA cookbook, Cornmeal mush one cup cornmeal, four cups water,
one teaspoon salt, boil, pour into a loaf pan, Let set,
slice and fry the next day. Suddenly, many families could
count on something every day, even if it was the
same mush. Over and over.
Speaker 2 (11:06):
Nineteen thirty four, dust Bowl desperation.
Speaker 1 (11:10):
The dust bowl reached its peak. Crops failed, livestock, dyed,
dust storms buried fields. Families abandoned farms by the thousands.
One survivor from Oklahoma remembered, we ate cornbread three times
a day, sometimes with molasses, sometimes with beans, sometimes with nothing,
(11:31):
just cornbread. An example of a recipe from nineteen thirty
four corn bread without eggs or milk. One cup corn meal,
one cup water, one tablespoon lard, pinch of salt, baked
in a skillet. Hard, flat, but edible. Nineteen thirty five,
Government beans the Work's Progress Administration WPA expanded relief. Families
(11:56):
received sacks of navy beans, flour, lard, and powdered milk.
Government beans became both a joke and a lifeline. What
did they do with all those beans? Here is a
recipe from the nineteen thirty five WPA Homemaker Guide. Baked beans.
Two cups dried navy beans, one tablespoon lard, two tablespoons
(12:17):
molasses or syrup if affordable, salt, slow cooked all day.
This is also when Eleanor Roosevelt became infamous for promoting
thrifty White House meals like prune pudding and cottage cheese salad.
Critics mocked her, but her point was clear. If the
First Family could eat cheaply, so could you.
Speaker 2 (12:37):
Nineteen thirty six, kilt lettuce and wild food.
Speaker 1 (12:42):
Appalachia and the South leaned heavily on foraging and garden greens.
I swear I paid eighteen dollars for this very salad
last week at a local restaurant. It's a recipe from
nineteen thirty six. Kilt lettuce, one bunch wild lettuce, two
tablespoons hot bacon, grease or lard if no bacon, splash
of vinegar, the hot fat over the lettuce, making a
(13:05):
warm salad. WPA interviews from Kentucky described entire families living
off pokeweed, beans and cornbread. Meat was rare, reserved for Sundays.
Speaker 2 (13:17):
Nineteen thirty seven stretching meat.
Speaker 1 (13:20):
By nineteen thirty seven, unemployment had improved to fourteen percent,
but meat was still expensive. Enter the meat stretcher recipes
meat loaf with oats or rice, hamburger gravy over mashed potatoes.
Bolgonia stew, a recipe from the nineteen thirty seven Community
cookbook Oatmeal meat loaf one pound ground beef, one cup oatmeal,
(13:45):
one onion, one egg if available, salt, bacon loaf, pan
slice thin.
Speaker 2 (13:52):
Nineteen thirty eight. Mock Foods Boom.
Speaker 1 (13:56):
As the economy recovered slightly. Mock recipes explode in popularity.
People had more ingredients, but habits of thrift remained. Mock
apple pie, mock chicken made with veal or even rice,
and mock banana sandwiches appeared in cookbooks. One Nebraska woman
laughed in an interview, I didn't taste a real banana
(14:18):
until I was twelve. Before that, it was turnips with
banana flavoring.
Speaker 2 (14:23):
Nineteen thirty nine the turning point.
Speaker 1 (14:27):
The depression wasn't fully over until World War II, but
by nineteen thirty nine, food security improved. The food Stamp
program launched that year, letting families buy surplus goods cheaply.
Menus grew more varied. People still ate beans and cornbread,
but meat and fresh produce slowly returned. One WPA diary
(14:50):
ends with the line, we had chicken on Sunday, first
time in four years. Tasted like heaven.
Speaker 2 (14:58):
School lunches a life.
Speaker 1 (15:01):
For millions of children. School lunch programs saved lives. Menus
from WPA reports that kids survived on Monday navy bean soup,
bread apple, Tuesday cornmeal mush with milk, prune pudding, Wednesday
peanut butter, sandwich, carrot sticks, milk. One boy in West
(15:22):
Virginia told a reporter, he ate so fast because I
ain't had nothing since yesterday.
Speaker 2 (15:28):
The strange sweet tooth.
Speaker 1 (15:31):
Even in hard times, people crave dessert, prune pudding promoted
by Eleanor Roosevelt, water pie, sugar, flour, water and butter,
baked thin vinegar pie tart, custard like using vinegar instead
of fruit. These weren't luxuries, they were morale. A spoonful
of sweetness made hunger easier to bear.
Speaker 2 (15:54):
The legacy of depression cooking.
Speaker 1 (15:57):
Strangely, many depression foods never left us. Meat loaf, mac
and cheese, casseroles, even ritz pies. These became comfort foods.
They remind us of a time when America learned to
live with less and found dignity in making something out
of nothing. As one survivor, missus Ruby Davidson of Arkansas, said,
(16:21):
it didn't matter what it was. If Mama put it
on the table and we were all there, it was
a feast. The Great Depression was more than an economic collapse.
It was a daily struggle at the dinner table. But
it also showed us the resilience of families the ingenuity
of home cooks and the way food, no matter how simple,
(16:41):
can hold us together. My parents were born right after
the depression ended, so as a result, their parents were
still in thrifty mode. They made do with less and
made the staples in the pantry stretch. My dad always
had a coffee can next to the stove with bacon
grease in it. My mother stretched me up with pasta
and potatoes. We never went without, but the signs that
(17:03):
they came from a generation that did go without was
very apparent. There are entire generations of us out here
that have no idea how good we have it, and
that may be a good thing, but it also may
be a bad thing, as we live for today and
never for tomorrow. The older generations have some stockpiles and
food stores just in case. So if you are young
(17:24):
and you are listening to this episode, next time you
grocery shop, pick up an extra bag of rice, a
few extra cans of something you love, because you never
know what is around the corner. We are always just
one historical event away from economic strife. So the next
time you sit down with a hot meal, remember history
(17:45):
isn't just written in books. Sometimes it's simmering quietly in
the kitchen. Give us a like, subscribe, tell your BFFs
to listen. It all helps. Till next time, my dear
strange listeners, be well and in joy your eighteen dollars
wilted salads because apparently it's a historic recipe,
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