Great Depression Cooking - The Poorman's Meal - Higher Resolution
Clara's Poorman's Meal is one of my favorite dishes. It was the reason we began this channel. I could never remember just how Nana made it, and being a visual person, what better way to have the recipe than as a video.
This is a higher resolution version of Clara's Poorman's Meal video. It was shot in SD and now up-resed to HD. Not perfect, but a big improvement from the 2007 YouTube standard of 144p!
This was the very first meal we filmed for her show. We'll leave up the original and enjoy this one for improved clarity as well as a new ending message from Clara.
I recently rediscovered the original tape, dated April 10, 2007, just days away from its thirteenth anniversary. On June 2007 I posted it as the 4th video of our initial posts (saving the best for last, of course). At the time there were very few concept YouTube channels and it wasn't yet owned by Google.
As a filmmaker, I tried convincing TV studios that this was a great show idea. I was told that there wasn't really an appetite for a cooking show about the history of the Great Depression, hosted by an unknown 91 year old Grandmother.
I saw YouTube as a place I could make the show anyway and let people decide for themselves if they wanted to learn meals from the Depression and meet my amazing Grandmother. And you did decide. Thanks for watching and I'll try to continue to share Clara and her incredible cooking as best I can.
-Christopher
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Cultural & Historical Perspectives on Iraqi Cuisine
Two award-winning authors -- Annia Ciezadlo and Nawal Nasrallah -- discuss their work and Iraqi cuisine.
Speaker Biography: Nawal Nasrallah is an independent scholar and food author spreading the word about Iraqi cuisine and culture. Her book, Delights from the Garden of Eden was highly regarded by The New York Times, NPR, Newsweek and the Boston Herald. She is a native of Iraq who now lives in New Hampshire.
Speaker Biography: Author and journalist Annia Ciezadlo lived in the Middle East as a reporter for the Christian Science Monitor and The New Republic from 2004-2007. Her award winning book, Day of Honey: A Memoir of Food, Love, and War was widely praised by The Washington Post, NPR and The New York Times.
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Gin and Tonic with David Lebovitz, author of Drinking French
Join me making a gin and tonic, a classic drink.
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(From IGTV Apéro Hour Series by David Lebovitz, author of Drinking French: Iconic Cocktails, Apéritifs, and Café Traditions of France.)
Vintage Cookbooks from the 1920s to the 1960s
Trusty scored a haul of vintage cookbooks with the oldest dated 1929 through the most recent' edition from 1965. Explore how cookbooks evolved over time to match the needs of society - from the Great Depression through WWII to the party times of the 1950s and 1960s, hear some of the more interesting recipes and view the artwork and illustrations used to promoted them.
Recipe books include:
The Salad Bowl published by The Best Foods, Inc. copyright 1929
Three Meals a Day: Suggestions for Good Food at Low Cost published by Metropolitan Life Insurance Company, copyright unknown (likely 1930s)
Baker's Best Chocolate Recipes published by Walter Baker & Company, copyright 1932
Better Buymanship published by Household Finance Corporation, copyright 1934, revised 1938
Time for a Party published by General Foods, 1940
A Guide to Royal Success Baking by Royal Baking Powder, 1942
Recipes for Good Eating published by Proctor and Gamble, 1945
Betty Crocker Chiffon Cake Recipes and Secrets by General Mills, 1948
100 Prize Winning Recipes by Pillsburys, 1951
Recipes from the Borden Kitchen by The Borden Company, copyright unknown, likely 1950s
Creative Cookery with Chicken of the Sea Tuna by Van Camp Sea Food Company, 1964
Wonderful World of Cooking, volume 1, French by Harwood & Tjarden, 1965
Inspired by vintage cookbooks??? Join Trusty's Birthday Party Collaboration scheduled for 12 October 2021 with details described on this video:
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10 Interesting Facts About Ice Cream in the United States
We all love an ice cream cone on a hot summer day - but have you ever stopped to think about where that banana split, soft-serve waffle cone, or cherry-topped sundae originated from?
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