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| Apple molasses bread, this is and other recipes below |
Our food systems (the process by which we produce, process, exchange, and make a food available) have undergone radical changes since World War II. Those changes occurred slowly as new technologies for, growing, processing, exchanging a product along with transporting it developed and people gained access to them at different times and in different regions depending on the availability of cheap labor and access to investment capital. Ella Baker's childhood memory of molasses in Virginia provides a good illustration. Born in 1915, Baker grew up in Cloverdale, Virginia. Every autumn, a one-legged African American man name Henry Lewis would go from house to house with a portable sugar cane grinder and a vat pulled on a horse drawn wagon. Those who cultivated sugar cane in the rural farming hamlet of Cloverdale bartered with Lewis to have him turn their small sugar cane harvest into cans of molasses. For example, Lewis would produce nine cans of molasses and receive three of them as his processing fee. In parts of Virginia where subsistence farmers did not cultivate molasses country store owners stocked large wooden barrels of black-strap molasses imported from Puerto Rico. In those instances customers brought glass jars from home to fill them with molasses. Here is an apple molasses bread recipe.
Apple molasses bread recipe:
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