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Monday, February 09, 2015


Margaret Lambert

I do remember my grandmother preparing beef tongue with spices, pressing it and peeling it, to make sandwich meat. That was quite a process to observe, as my mother barely cooked at all. American grocery stores became dull places after WW II, with everything packaged so that nothing was recognizable. Only bakeries retained fragrance and display which inspired actual consumption. I've been so entranced with the care taken in arranging ordinary vegetables or fruits in Britain and the rest of Europe, I surreptitiously photograph it when I'm there. We should honor our food. Effort and sacrifice has gone into every bite.

Jamie Chavez

Loved this article, Roz!


Very nice post, Roz! I have always admired women of that era--they worked miracles to raise a family.

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