Harry Slavitt was an unabashed admirer of the military. When he opened a liquor store in1932 at 509 Seventh Street SW, the Army War College (at the Washington Barracks) and Army Industrial College (where Fort McNair now stands) were within walking distance. Fort Myer was just across the Potomac River. In 1943, he left the…
[A COMMUNITY COOKBOOK STORY] Chow mein noodles and Jell-O molds? With flavors from abroad and quick mixes, 1950s cookbooks tell local community stories and set the menu for life after World War II.
Growing up in his parents’ District Grocery Store, Louis Fanaroff and his brother-in-law Stanford Steppa went on to own Magruder’s and expand the legendary DC landmark.
Hundreds of Jewish immigrants opened mom-and-pop grocery stores in DC and the suburbs, offering individualized attention to their customers—many learning English by reading the labels on cans in their stock.
For decades, Seymour Rich and his family gave DC residents a “Rich” selection of blintzes and deli fare at restaurants around town and even in the frozen food aisle at Giant.
Whose idea was it to make a soup of rhubarb, spinach and chicken broth? Where did this strange combination come from? A surprising recipe in a local community cookbook leaves many questions unanswered.
How do you tell if an egg is good? You “candle” it–hold it up to the light to check the yolk. The youngest IRS commissioner, a Jewish Washingtonian, started out his career this way.
Forget nasty cough syrup; just a spoonful of soda makes the medicine go down. DC’s pharmacies like Sirota’s used to mix both medicines and ice cream sodas.
During World War II, Washingtonians accepted rationing of liquor, coffee and butter to divert food production to wartime needs at home and abroad…far from the daily coffee runs some Washingtonians are used to today.
In 1948, Israel had neither enough milk nor honey to feed its starving immigrants. One Washingtonian rallied local residents to help put food on every table in the days before the country’s agricultural abundance.