The Leavenworth echo. [volume] (Leavenworth, Wash.) 1904-current, 1920-10-15
THE LEAvENWORTH ECHO

dine, we could see a great army OF
men and women working that We
might eat. The appetites of men
now levy tribute upon all the cont.
nentS and all the seas, and where
once all roads led to Rome, now they
come directly to our dinner tables.
Let US sit down to dinner and 90
over the menu and try to list those
who have assisted in the preparation
Of our meal.
AT the top of the list comes olives
and salted nuts The olives mayhar
are from Spain. the almonds from
California. and the pecans from Tex
as. The salt on the nuts was pre-
pared in New York state. Also we
have celery that comes from Michi-
gan.
"Then comes the soup. Without a
cookbook at hand. this writer will
not pose as an authority on the in
gradients of soup. but it may be
Chesapeake Bay Clam chowder.
which certainly has some pepper
from Africa in it and other ingred
cnts from far and wide.
"Our fish is salmon from Alaska.
and our prime ribs of beef same .
our table through the Kansas City
packing town. Our potatoes came
from Maine, our boiled rice from
China, our string beans from Flori-
da. and our tomatoes from Mary
land.
Next comes our salad. and it CON
tGins-if man may guess at. the
contents Of salads and dressings
Mexican peppers. Hawaiian pineap-
pie, Sicilian cherries. Pennsylvania
lettuce. Iowa eggs, Spanish olive oil.
Ohio vinegar, California mustard.
and Guiana red pepper
"When we got down to the ice
cream, we eat Virginia cream, Cuba
sugar, Ecuadorean vanilla. and Mex
lean chocolate. The cake that goes
with it is made of butter from Illinois
flour from Minneapolis. made from
wheat grown in North Dakota; bak-
ing powder from Pennsylvania, and
other ingredients.
when it comes to coffee. if we are
fastidious we will have issued a draft
on both Turkish Arabia and Dutch
Java. or if we are only folk of every
day taste we will content ourselves
with the Brazilian product.
"And so, when we come to reckon
up those who have helped produce
the raw materials of which our foods
arc made, we find the clouted African
savage and the American stock grow
err the South American Indian and
the California truck farmer; the ia
vanese coffee picker and the Virgin
IL dairYman; the turbaned Arabian
and the New York orchardist; the
Chinese coolie and the Dakota wheat
farmer; the Mexican peon and the
Chesapeake Bay fisherman: the Por-
to Rican planter and the the Hawaii
an sugar grower; the Spanish olive
packer and the Alaskan Eskimo fish
erman.
yet all these neglect the matter
Of transportation. Our food comes
to US on the heads Of Indians, on the
backs of donkeys, drawn in carts by
huge water buffaloes, aboard the
ship of the desert on wheelbarrows
propelled by Chinese coolies. Steam
ships. railroad trains, auto trucks,
and delivery cars have all played
their part in the great work of cater
ing 10 discriminating appetites.
"Truly the man who dimes well
ought to be a deep student of geog-
raphy, for all races, all nationalitie; :,
all types of peoples, all points of the
compass, all atitudes-continent IS
land, river, and sea-all must come
to him as he looks over the bill of
fare and tries to find those things
that delight his palate"