By Andrew George Jr., Robert Gairns
Conventional local recipes that includes items from the land, sea and sky, symbols of a permanent food that illustrate appreciate for the nurturing land, and acknowledgment of the religious energy nutrients may have in our lives.
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Extra info for A Feast for All Seasons: Traditional Native Peoples' Cuisine
When employment fell off, so did the nation's ability to buy farm products. As millions of unemployed workers and their families cut meat, milk, and fresh produce from their diets in an attempt to get by on savings or scanty relief, the food they could not afford piled up in warehouses or rotted in the fields, signaling deeper ruin in the countryside. As the Depression deepened, industrialists were able to protect their price structure to some degree by curtailing output. In agriculture, price rather than output bore the brunt of adjustment to the Depression-induced decline in demand.
23 per family. 93 is an allowance for food, . . 31 Some cities made no pretense of supplying a reasonable budget. Baltimore gave its needy families an average of eighty cents worth of commodities each week, and Atlanta provided sixty cents per week for white recipients and less for blacks. Dallas excluded both blacks and Mexicans from relief. Some cities ran out of funds; Cincinnati paid each family the weekly grant every other week in hopes that some other means of support might be found during an off week.
But local work relief, whether privately or publicly funded, could not keep up with the rising tide of unemployment. As the volume of need expanded, both municipal and private agencies modified their programs and sought ways of making the relief dollar go further. Community chest-supported agencies curtailed recreational and counseling activities to free funds for more tangible assistance. At first, the private family agencies continued the provision of cash grants for relief, a practice valued because it allowed some freedom of choice to recipients.
A Feast for All Seasons: Traditional Native Peoples' Cuisine by Andrew George Jr., Robert Gairns