Sarah Archer

You're kind of changing the ratio and that basically, and I think, I don't believe they had a victory garden.

I could be wrong about this because I do remember actually my grandmother who grew up on a farm saying that she didn't really understand why anyone would grow something that you couldn't eat.

Like she didn't really understand flower gardens.

Like she just didn't, it wasn't anti, just didn't understand it.

Mm-hmm.

You know, it was a lot of like shelf-stable stuff and macaroni and cheese, figured beefaroni, like a lot of the sort of stuff that we now associate with like young kid food is my understanding is that it was kind of perfected as a genre during the war.

And also I imagine in part due to advancements in, you know, food preservation technology due to the needs of the troops in World War Two.

Yeah.

And I think like I think I learned in a Carmen San Diego that canned food was innovated due to wartime needs.

Interesting.

Well, that's also there's a great book.

Combat Ready Kitchen, which we can link to in the notes.

That is a whole history of like food innovations in wartime kind of throughout history.

That sounds great.

Anastasia Marx de Salcedo.

I wanted to double check this to make sure I was getting it right.

Sorry.

So Combat Ready Kitchen is great.

It's like super fascinating, kind of a lot of the innovations in preservation, packaging, you know, kind of understanding what people needed in terms of nutrition, all of that stuff.

And so that eventually filters into, I mean, a lot of the technology that we have even now for keeping things shelf stable originates in that time.