THE GREAT DEPRESSION SOUP KITCHENS &+ BREAD LINES

SOUP KITCHENS A place where poor and unemployed people went to eat. They were run mostly by charitable groups, like churches, salvation army, etc. They relied on donations and volunteers. The quality of the food depended on a lot of things: how big the kitchen was, how many food donations, and how many people to feed.

SOUP KITCHENS The more fortunate had “charity gardens” so soup kitchens could offer fruits and vegetables. They used soup because it was economical, simple to cook, easy to serve, you can use almost any ingredient, and it requires minimal clean up.

BREAD LINES A place where poor or unemployed people could go to get bread free or at a reasonably low price. Run by charities, church groups, etc.

WHY? Soup kitchens and bread lines were made because during the Great Depression, many people lost their jobs, money, and homes. Life was hard for about 50% of the population of the US.

COMMENTS "Soup kitchens and the missions state that they can always get meat scraps and day-old bread, frequently for nothing and always for very little, but the vegetables that make up the bulk of the soups and stews which they serve are few and far between, and those they can afford are poor and stale. Arrangements are being made to have baskets at the Grand Central and Pennsylvania Station to receive contributions of fruit and vegetables brought in on trains." ---Urges "Charity Gardens," New York Times, April 14, 1932

COMMENTS "Three meals are served each day, including Sundays. Breakfast consists of coffee and a sweet roll, and dinner and supper of soup, bread and coffee, with a second or third helping permitted." ---Capone Feeds 3,000 a Day in Soup Kitchen, New York Times, November 15, 1930

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