On Monday, June 1, 2020, food historian Sarah Wassberg Johnson joined us for an overview of food rationing, conservation, and production efforts during the First World War, with a special focus on the Hudson Valley, from community canning kitchens around the Valley to farmerettes and special instruction trains. The talk includes 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.