Modern Times: 1900-1915 Jammin’ Preservationists: The First Foodies of Texas, NEW DATE! — March 24, 2013

The Neill-Cochran House Museum is all about preservation!  But the next installment of this season’s Modern Times series is about a different kind of preserving!  Putting foods by through commercial canning dates from the very early 19th century in France.  In the United States by the early 20th century home canning was all the rage; trained and helpful professionals from newly created local government departments taught home cooks safe ways to preserve food.  Young people got into the act as well.

 

Writer and private chef MM Pack returns to Modern Times by popular demand to talk about the role that preserving food played statewide and nationally.  Lending added flavor – literally with a demonstration and tastings – is Stephanie McClenny, owner of confituras, a line of artisanal preserves made with seasonal Texas farm products.  Ms. McClenny’s bourbon brown sugar peach preserves won the Good Food Awards in San Francisco in 2011 and 2012.  This Modern Times audience will absorb Ms. Pack’s scholarship and sample Ms. McClenny’s wares – it’s a talk for everyone with good taste!

 

Started in Texas, the first Girl’s Tomato Club launched a movement that spread through the country changing pre-Great War America and, once war began, continuing to nourish a distraught nation.  Supported by the U. S. Department of Agriculture, tomato clubs (corn clubs for boys), were responsible for the birth of 4-H along with the new connection between county extension agents and citizens.  Safe canning practices were taught to women and girls whose wares were for both family consumption and sales; all you needed was 1/10 of an acre! Girls displayed their products from Terrell to the Dallas State Fair (1913), and the Waco Cotton Palace. And when he lived in Texas, Dwight Eisenhower was a corn-clubber!