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Joined: May 2010
Posts: 14,989 Likes: 4
Campfire Outfitter
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Campfire Outfitter
Joined: May 2010
Posts: 14,989 Likes: 4 |
--- CAUGHT IN THE CROSSFIRE --- A Magic Time To Be An Illegal In America---
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Joined: May 2003
Posts: 31,298 Likes: 11
Campfire 'Bwana
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Campfire 'Bwana
Joined: May 2003
Posts: 31,298 Likes: 11 |
Don't remember ever getting liver at school, but ate a lot of it at home. My Dad worked at the Swift & Co meat plant in East St Louis, and workers could get things like liver, brains, heart, bones, and even ribs for free. Back then, ribs were considered (I'll use the language of the times) n-i-g-g-e-r food and were generally thrown out.
As an aside, you could hardly drive a mile back then without passing a BBQ pit run by some Black man. Low cinderblock walls with screens to the roof, a rickety door, and a brick pit inside. A sign out front that universally said "Ribs and Snouts" and some of the most lip-smacking BBQ on this planet...
Cleverly disguised as a responsible adult.
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Joined: Jan 2005
Posts: 22,884
Campfire Ranger
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Campfire Ranger
Joined: Jan 2005
Posts: 22,884 |
Every high-school athlete that I know these days does one thing before practice--run home and get something to eat.
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Joined: Dec 2003
Posts: 86,349 Likes: 34
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,349 Likes: 34 |
Nostalgia report:
My grade school days were 1953-1961 (the late Holocene Epoch) and cafeteria lunches were vastly different than now. I'm not positive what my parents paid for my daily meal, but I have a vague memory of 35� a day. For that princely sum, one of my favorite menus was:
Beef chili
Cornbread
Milk
Rice pudding
The generous bowl of chili was thick with beef and beans, "kid" spicy, and richly filling. The cornbread was hot from the oven and came with a slab of butter. The rice pudding dessert (which several kids always gave me) was an inch-thick slab with rice on the bottom and a layer of rich egg custard on top, nicely browned at the edges. All made fresh daily right there in the school, probably. Not like the cheeseburger made at 7am and trucked all over the district prior to making it on a plate 5 hours later - dry, hard, and tasteless.
If you take the time it takes, it takes less time.
--Pat Parelli
American by birth; Alaskan by choice.
--ironbender
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