Food historian Sarah Wassberg Johnson gives 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.

About the presenter: Sarah Wassberg Johnson is a museum professional and food historian. She has an MA in Public History from the University at Albany and a BA in History from Concordia College in Moorhead, MN. She is a member of Southeastern’s Digital Advisory Committee and is in the editing stages of her book on food in WWI New York. You can find out more by visiting thefoodhistorian.com.

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