1902-Campbell’s Soups expanded its product line to 21 varieties-for the next 30 years.

Also, the National Biscuit Company (later better known as Nabisco) introduces Barnum’s Animals (P.T. Barnum had no connection to this product nor did he receive any pay for the use of his name)-those animal-shaped cookies in a box designed to look like a cage. The string attached to the box is intended to make it easy to hang on a Christmas tree.

And in Philadelphia, then New York, the first food automat opened (a self-service eatery).

In 1906, Kellogg’s Corn Flakes were invented.

In 1908, James L. Kraft launched a wholesale cheese business in Chicago.

1916-Piggly-Wiggly, the first self-service grocery store was founded by Clarence Saunders in Memphis, Tennessee.

Also, fortune cookies are introduced to the world by David Jung, a Los Angeles noodle maker.

In 1930, The Continental Baking Company changes the course of commercial bread products forever when it introduces loaves cut into slices.

Also, the Birds Eye label appears with the official intro of commercially packaged frozen food, named for scientist Clarence Birdseye, who perfected the method.

1931-Twinkies debuted!

Also, Bisquick.

1933-Kraft Caramels debuted.

1934-Ritz Crackers debuted.

1937-Kraft macaroni and cheese dinners debuted.

In 1941, General Mills launched Cheerioats; four years later, the product was renamed as Cherrios.

In 1942, America’s first yogurt company, Dannon, was founded.

Also, in Jan. of that year, the U.S. government began food rationing.

1945-A patent was filed for the process of cooking food with microwaves.

1946-The National School Lunch Act is passed to help raise the dietary standards of children, especially those from economically hit families.

Also, the U.S. government lifts restrictions on rationed items.

In 1947, Redi-Whip debuted.

In 1949, General Mills and Pillsbury began selling instant cake mix.

Also, the first Pillsbury Bakeoff “rises” at the Waldorf Astoria Hotel in New York City. It was originally called the “Grand National Recipe and Baking Contest.”

1950-Earl Tupper decided to sell his plastic kitchen containers directly to consumers by way of “Tupperware parties.”

Also, high school dropout William Rosenberg opened a small doughnut and coffee shop in Quincy, Massachusetts called Dunkin’ Donuts. He licensed the first of many franchises in 1955.

1951-Health officials recommended the fluoridation of public drinking water as a means of reducing tooth decay.

1963-Schlitz began selling their beer in the new tab-opening aluminum cans.

Also, Ronald McDonald made his first TV appearance (played by Willard Scott).

And the Oscar Mayer “Weiner Jingle” debuted on the radio.

In 1964, the first Arby’s fast-food restaurant opened.

1970-Hamburger Helper debuted.

Also, Eggo Waffles debuted.

Did You Know That…..

Geese are anatomically different from other poultry.

It was Thomas Jefferson who brought the early American forerunner of macaroni and cheese to the U.S.

Okra has always been very popular in the American South and especially in Creole recipes.

Herbs and Spices: What Goes Best With What Food

Allspice-Pot roast, fish, eggs, pickles, sweet potatoes, squash, and fruit.

Basil-Tomatoes, noodles, rice, beef stew, pork, meatloaf, duck, fish, veal, green or vegetable salad, eggplant, potatoes, carrots, spinach, peas, eggs, cheese, and jelly.

Cayenne pepper-Pickles, vegetables, cheese, eggs, fish, chicken, pizza, spaghetti, and meat dishes.

Chili powder-Eggplant, corn, bean casseroles, chili (of course!), cheese, marinades for meat, chicken, meatloaf, stews, egg dishes, dips, tomato, or BBQ sauces.

Cinnamon-Beverages, bakery products, fruits, pickles, pork, ham, lamb or beef stews, roast lamb, and chicken.

Garlic-Tomato dishes, soups, dips, sauces, salads, salad dressings, dill pickles, meat, poultry, fish, stews, marinades, and bread.

Ginger-Asian dishes, soups, beverages, fish, poultry, veal, pork, lamb, beef, baked products, vegetables, baked or stewed fruits, conserves, and pickles.

Nutmeg-Conserves, pickles, vegetables, eggs, seafood, chicken, fruits, baked products, puddings, and hot beverages.

Onion powder-Dips, soups, stews, all meats, fish, poultry, salads, vegetables, stuffing, cheese dishes, egg dishes, bread, and rice dishes. Using Onion salt? Reduce the amount of salt in the recipe.

Oregano-Tomatoes, pasta sauces, pizza, chili con carne, BBQ sauce, vegetable soup, egg and cheese dishes, onions, stuffing, pork, lamb, chicken, and fish.

Paprika-Pickles, vegetables with no color, cheese dishes, egg dishes, poultry, fish, game, sausage, lamb, veal, pork, and beef.

Red Pepper-BBQ’d beef and pork, tamale pie, dips, curried dishes, spaghetti sauce, vegetables, poultry, pickles, sauces, cheese dishes, soups, and meat.

Rosemary-Lamb, poultry, veal, beef, pork, fish, soups, stews, marinades, potatoes, cauliflower, spinach, mushrooms, turnips, fruits, and bread.

Sage-Potatoes, cheese, tomatoes, eggplant, onions, lima beans, marinades, veal, pork, beef, fish, poultry, chowders, soups, sauces, stuffings for poultry, fish, and other meats.

Thyme-Vegetables, fish, poultry, and meat.

Vanilla-Baked goods, beverages, and puddings.

Additional Info

Spices are the parts of plants, like the dried seeds, buds, fruit or flower, and plant bark or roots; they’re usually of tropical origin.

 Herbs are from the leafy parts.

Spices can be sold in whole or ground form. Both spices and herbs should be stored in a cool, dry place in air-tight containers; always tightly close the container after each use. Under favorable conditions, spices will keep for up to 6 months; whole spices will keep almost indefinitely.

Herbs will lose flavor more rapidly (than ground pepper, ginger, cloves, and cinnamon). But if properly stored, they’ll keep for several months.

Ground spices can be added about 15 minutes before the end of the cooking process; whole spices are best in slow-cooking dishes (like stew), so they can be added at the beginning of the cooking process.

Source: “United States Department of Agriculture-“Seasoning With Spices And Herbs” Fact Sheet-December 1978