The Richmond Virginian. (Richmond, Va.) 1910-1920, 1919-06-14
Ia UDR FOOD COMES
MN, AND why 50 HIGH
Z Answeru to Latter Question 60
Ne Further Than Grocer.

FAshinKton, y. c. June ls.-Nhy Us
~ cost OF food so hiEh2
fIs9 Most answers to that question. &C
i1tnG to a bulletin frem the Ma
EiAl Geographic society. so nc
Sther than the grocer. the whole
II RJNr or PERHAPS the cost of farm labor,
l EsS Hut 70 trace to their sources many
Mknple edihies found on the American
&$Q11nner table one must 20 beyond state
III national lines and frequently across
1SsaDko- ocean, il is pointed out The bull
&1A&tu quotes from a communication 10
AAkN society from William Joseph
#hcwalter as follows;
.-Couid we turn loose our fancy as
sc dine we could see a great army
SIX men and women working that we
n &hf9ht eat The appetttes Of men now
4 levy tribute upon all The continents
{ and all the seas, and where once SIl
q reads led to Rome, now they come dl'
\ Iectiy TO our dinner tables
3 ss ssIft us sit S6wn 20 dinner aud 20
over the menu and Try to list thoeH
rho have assisted IN the preparation
I N our meal,
SAT the top Of the iist comes olives
80 salsed nuts Tire olives rayh@o
I ~ nom snaln. the almonds from Cal
Srnia. and the rscaas from Texas
- salt en- the nuts was prepared IN
X ~ York state Also we have celery
4 SnAt came from Michigan
'Then comes the soup Without a
66okhcok ST hand. this writer Will not
pree as an suthcrity on the inzre-
dents Of sonp. but It nay he Chess-
rAake Bav clam chowaer. which GER
xAfnav has some pepper from Africa
III 1t ard other Ingredients from far
anH wise
ss sour asA is salmon from Asssa
Ind our rriae ribs ~ beat came to
4 .
-raskfnS towr Cur potatoes came
from Nelre. Cur boiled rice from Chtra
eursstrirg beans from Florida. and car
tomatoes tram Maryland
.eNexs oeaaea our salad. ard q con
feine--tf a man NAY guess at the con
4Nnts - salads anf dressinE S- Nexl-
ran pepgers. Hawaiian pineapple. Stcl-
Han cherries. Pennsylvania lettuce,
fnwa eggs, Spanish olive oil, Ohio vim
agar. california mustard ard Guiana
r~d pepper.
wien w-A get down 20 the Tee GREG n
re ess yirg MIA cream, Cuba sugar,
Eeuadorezn vanilla. and Mexican cN"c-
gate. The cake that goes with Il Is
rsade of butter from Illinois. four from
I Ninnea polls. made from wheat grown
= North Dakota: baking powder from
Fennsylvanta. and other ingredients.
when IL comes 10 coffee. II we are
1 s1atidious we will have issued dra e.
1 On both Turkish Arabia and Dutch
lava or II we are only folk Of every
& Say taste we will content ourselves
with the BRAZILIAN product
"a. when We caInA to reckon M
those who have helped produce the raw
materials Of which our foods are made,
we find the cioated African savage
md the American stock grower. the
4 South American Indian and the Cali
I tErnia truck farmer. the Iayarese cof-
1-fee picker ard the Virginia GaSryman
4 the turhaned Arabian and the New
Il York orchardist; the Chinese coolie
Y and Tia Dakota wheat farmer; the
! Mexican peon and the Chesapeake Bay
v Asherrn an the Porto Rican planter and
I 4he Hawaiian sugar grower; the Spa n
4 ish olive packer and the Alaskan
4 Eskimo fisherman.
Yet all these neglect the matter Of
4 transportation. Our food comes to Us
/ IN the heads OF Indians. on the backs
\ pf dcnkeys. drawn in carts by huge
4 water buffaloes. aboard the ship n
Il $he desert on wheelbarrows propelled
Y by Chinese coolies Steamships. rail
u road trains. auto trucks and deliver!
ri ears have all played their part in tn
"a kreat work of catering to oiscriminat
II ane appetites.
Truly the man who dimes well ough
q to be a deep student of geography. 70
y Ill races, all nationalities. all types o
4 peoples. all points Of the compass. al
I. latitudes--continent. island, river ant
u AeH--aff must come to him as he looki
Z over the bill of fare and tries to hnf
h those things that delight his palate.