CCC Food - Part 2


| 6/12/2012 10:54:00 AM


Tags: CCC, Civilian Conservation Corps, WPA, Vogel State Park, A.H. Stephens State Park, Tree Army, Janann Giles,

“He won’t eat his vegetables!”  What mom hasn’t said that?  The Civilian Conservation Corps (CCC) didn’t have any moms around but the leaders in charge of the camps knew that in order to keep the young men working they had to serve healthy food.  Serving the food was one thing, making sure the workers ate it was another.  

Vegetable SoupOne solution at several camps was to serve vegetable soup, every night. The catch was each person had to eat a bowl of soup before he could have the rest of your meal.  CCC workers recall every soup having at least one above ground vegetable and one below ground one.

CCC dining hall construction for state parkThe CCC boys may have built sturdy dining halls for state parks but rarely ate in them.  The beams and rafters are at A. H. Stephens State Historic Park in Georgia.  The dining hall and cabins built specifically as a recreation area are still in use by scouting organizations, family reunions and other groups.  The CCC camp was located at another location in the park.

Food was served in the field or at the camp’s own dining hall.  Laid out in the style of Army units the first camps were tent structures but progressed into actual structures for the workers.  Whether it was during the summer using mattocks to prepare the ground or planting seedlings in the fall there was no shade available so when the noon meal arrived workers started looking for the coolest spots they could find.  It was every man for himself and the best spots were usually in the shade under the trucks. 

Throughout the nation, camps were individualized to the region.  Many camps served food in a traditional chow line; take your metal plate and head down the line.  Other camps were more civilized with china and a home-style approach.  Eight men sat at a table and then the food was brought to each table on platters. 

Being a cook in a CCC camp did have its benefits.  Gordon Eck who was moved from his home state of Georgia to Oregon had a 4 day shift; 4 a.m. until 9 p.m. Then his time was his own; it’s where he learned to play golf.  Other cooks spent their free time hiking in the mountains where the water was still so clear they could watch the trout flashing by. 

JANANN GILES
6/13/2012 2:18:20 PM

Dave - I am constantly amazed that as an old coot, so to speak, how much more energy I have than the younger folk. Yes I agree with you. Let's start a chant "Two Four Six Eight, what do we apprecaite? Honest work and simple Food. Rah Rah Rah!


NEBRASKA DAVE
6/13/2012 3:43:21 AM

Janann, perhaps we should return to the days of hard work and simple food. What do you think? Have a great day remembers those that made this nation great.





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