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Jewish Homemakers Speak
P A G E 3
“We imported the kosher meat from Minneapolis, but when it came out by train, and our store was across the street from the station, the stationmaster said, ‘Jake, your package came.’ [My father] said, ‘I know, Pete. Dump it. It smells way over here already.’ No refrigeration. How my mother managed to feed all those kids with very little meat, I still don’t know.”
Blanche Halpern Goldberg, oral history, 1976. The Halpern family owned a store in Hebron, North Dakota, in the 1910s. Courtesy of the Minnesota Historical Society.
“[My] Mother never set foot inside a ‘trayfe’ (non-kosher) meat market. She always insisted that my father do this shopping... But even though the meat came to her unkosher, she still used to salt and soak the meat... in the orthodox way she had been trained to do, and thus she lived up to her religious beliefs as best she could.”
Florence Shuman Sher, manuscript, 1976. The Shuman family lived in West Union, Iowa, during the first several decades of this century. Courtesy of the Minnesota Historical Society.
“I started kosher with four sets of dishes-no, five. [G]lass dishes for Passover... and the other was a good set for fleishig [meat] and an everyday set... And gradually they merged. I don’t know what happened, but they all merged... And the same with the silver.”
Anne Garon Greenberg, oral history, 1978. Courtesy of the Jewish Historical Society of the Upper Midwest.
top photo: Soo Line Depot; Wilton, North Dakota, about 1920. Courtesy of the Jewish Historical Society of the Upper Midwest.
inset photo: Salting meat to draw out the blood. Courtesy of the Jewish Historical Society of the Upper Midwest.
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