A food memoir about women in the kitchen and history in the making. Food = Story.
I’m writing a historical food memoir about my great-grandmother and grandmother who ran The Community Kitchen in Evanston, Illinois. It started in summer of 1918 when the Evanston Woman’s Club canned 7,000 jars of fruit and vegetables during WWI as a food conservation project. They donated half of the jars to local charities and sold the other half, netting a profit of $250 for the club’s Wartime Emergency Fund.
In the fall of 1918, when the Spanish Influenza had reached Northern Illinois, the same women in the Evanston Woman’s Club made home-made soups in the club’s basement, delivering them piping hot to sick families in the community.
These two seeds grew into The Community Kitchen, which drew national attention to the city of Evanston as the national model for a successful centralized kitchen.
Please follow along on my blog or facebook, as I write this fascinating history about women in the kitchen and history in the making.
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