Food and the First World War in the Hudson Valley

On Monday, June 1, 2020, food historian Sarah Wassberg Johnson jaoined us for an overview of food rationing, conservation, and production efforts during the First World War, with special focus on the Hudson Valley, from community canning kitchens around the Valley to farmerettes and special instruction trains. Included in the talk is a discussion of the archival resources she uses in her research and how libraries and archives can help connect researchers to their collections.

See below for a recording of the webinar and other information from the presentation.

You can view the slides here