|Japanese Americans working in a US government operated Butcher shop at the Manzanar Relocation Center in California, 1943, Courtesy of the Library of Congress|
Traditionally, North Americans barbecue meats on Memorial Day, a day in which we remember those who gave their lives on the battlefield for the country. What about during wartime, when government officials establish rations and meat prices soar making a barbecue an expensive way to celebrate the holiday? In 1942 Alice B. Winn-Smith published Thrifty Cooking For Wartime. She suggested to barbecue pit masters that they use “the less expensive cuts of meat” such as organ meats and perhaps brisket and ribs which had been less important in providing meat to the soldiers fighting overseas. “Remember much of the meat is needed by ‘our boys,’ and the use of some these meats cuts that are less important for supplying the armed forces, definitely helps in the conservation program,” said Winn-Smith.
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