Food for fellowship
Food for fellowship
- page 69
The Rotary Balita no. 749 (July 8, 1954)
With whale meat being offered commercially these days, it is probably only a matter of time until some Rotary Club somewhere on earth stages a great whale dinner and has a comparable good time doing it. For down through the decades Clubs everywhere have been gathering at times around some special or typical local viand to eat and celebrate it, yes, but more so to get "the fellows" together. Burlington, Iowa, and Stuttgart, Ark., stage annual wild-duck dinners. Several New England Clubs hold annual clambakes Dover and Portsmouth, N. H., and North Attleboro, Mass. among them but Allentown, Pa.; Red Bank, N. J.; and Riverhead, N. Y.; hold extraterritorial clambakes. Corn roasts are regular features in Connellsville, Lancaster, and Bessemer, Pa., and Saskatoon, Sask., Canada. St. Michaels, Md., holds a crab feast (no "erabbing" permitted during dinner); Towson, Md., holds an annual oyster roast. Es- canaba, Mich., Rotarians will not let you forget smelt. Then there are venison dinners in North Canton, Ohio; Carlisle, Pa.; and Chilliwack, B. C., Canada, among other places. A buckwheat rodeo is an annual Rotary affair in New Wilmington, Pa., as is a sauerkraut supper in Wilkes-Barre, Pa. Ham-Virginia and otherwise a lot of places notably the red-ham-and-gravy dinner appears in corner in Centralia, Mo. And Birmingham, Mich., has been known to roast a whole ox. A rattle-snake dinner was once held in Marion, N. C. Occasionally a Club will find a menu suggestion in the biography of its speaker. Thus, when the late Jim Thorpe, noted American Indian athlete, addressed Paterson, N. J., Rotarians, the menu included buffalo meat. Gainesville, Fla., sticks to its own region with "hushpuppies," but the Club which hasn't eaten both its own regional cooking and specialities from elsewhere is rare. It's enough to blast to bits that old canard about the creamed-chicken-and-peas circuit. More likely it'll be snails and bird's nest soup! - From THE ROTARIAN.
The Rotary Balita no. 749 (July 8, 1954)
With whale meat being offered commercially these days, it is probably only a matter of time until some Rotary Club somewhere on earth stages a great whale dinner and has a comparable good time doing it. For down through the decades Clubs everywhere have been gathering at times around some special or typical local viand to eat and celebrate it, yes, but more so to get "the fellows" together. Burlington, Iowa, and Stuttgart, Ark., stage annual wild-duck dinners. Several New England Clubs hold annual clambakes Dover and Portsmouth, N. H., and North Attleboro, Mass. among them but Allentown, Pa.; Red Bank, N. J.; and Riverhead, N. Y.; hold extraterritorial clambakes. Corn roasts are regular features in Connellsville, Lancaster, and Bessemer, Pa., and Saskatoon, Sask., Canada. St. Michaels, Md., holds a crab feast (no "erabbing" permitted during dinner); Towson, Md., holds an annual oyster roast. Es- canaba, Mich., Rotarians will not let you forget smelt. Then there are venison dinners in North Canton, Ohio; Carlisle, Pa.; and Chilliwack, B. C., Canada, among other places. A buckwheat rodeo is an annual Rotary affair in New Wilmington, Pa., as is a sauerkraut supper in Wilkes-Barre, Pa. Ham-Virginia and otherwise a lot of places notably the red-ham-and-gravy dinner appears in corner in Centralia, Mo. And Birmingham, Mich., has been known to roast a whole ox. A rattle-snake dinner was once held in Marion, N. C. Occasionally a Club will find a menu suggestion in the biography of its speaker. Thus, when the late Jim Thorpe, noted American Indian athlete, addressed Paterson, N. J., Rotarians, the menu included buffalo meat. Gainesville, Fla., sticks to its own region with "hushpuppies," but the Club which hasn't eaten both its own regional cooking and specialities from elsewhere is rare. It's enough to blast to bits that old canard about the creamed-chicken-and-peas circuit. More likely it'll be snails and bird's nest soup! - From THE ROTARIAN.