As the youngest child in a family of nine children, June was not pampered. There was no room for pickiness. She ate what was on her plate, didn’t go to MacDonalds, and rarely ever saw soda or candy. Her treats were popcorn and Kool Aid. But she didn’t feel she was missing out. There were holidays, backyard barbecues, and Sundays filled with delicious food with her aunt and grandmother. When the family moved to the country, her mother canned food from their large garden. And her naturally inquisitive father was always exploring new foods. She didn’t know it then but she was on her way to becoming immersed in food culture.
Her mother was such an unhappy cook that Charlotte almost lost all interest in food as a child. Meat and potatoes, overcooked frozen vegetables, balogna on Wonder Bread. Lucky for her she lived near the ocean. In the summertime there were scallops, quahogs, and all kinds of seafood. Clambakes on the beach with lobsters and crabs and potatoes and corn steaming in an underground pit. But it wasn’t until college that she began to experience a wide range of food. Before long she was learning how to produce most of her own food. Nothing was the same after that.
She was only six years old but Jane loved ice cream so much that one day she and a friend got lost walking all the way downtown to get some. She craved candy too, but it was forbidden by her father who was a dentist. Yet she was never short of sweets. Her home was fragrant with baking — cakes, cookies, brownies, pie made with apples from local orchards. She loved desserts, along with the good meat and bread and vegetables her mother served. And especially the seafood on Nantucket where her family spent the summer. She was eager to help her mother in the kitchen. She found food fascinating and wanted to learn how to cook it.
When Maria was a young girl her mother began taking her along to family gatherings with her mother’s sisters and sometimes her brothers. Those were days of cooking and eating the kinds of food that reflected the family’s Mexican heritage. But at home Maria’s mother disliked cooking and turned out bland meat and potato meals with tasteless overcooked canned vegetables. It was a relief on weekends when the family turned to fast food chains like McDonalds or Wendy’s, but even better when they went over to an aunt and uncle’s house on Sundays for a delicious home-cooked dinner.
Sitting in a red leatherette booth, Elizabeth, just 10, sipped her cocktail of lemon soda and grenadine garnished with a maraschino cherry on a toothpick. She really didn’t need the menu to decide what she wanted – her favorite, spaghetti with meatballs. The meatballs had strange green stuff inside that she might have picked out at home, but for now she would eat everything just like it was. She took a piece of Italian bread from the basket. Then, when no one was looking, she cut off a piece of butter from the little waxed cardboard square and stuck it straight into her mouth. This was heaven. She loved eating in restaurants.
It was so hot on the prairie that 9-year-old Benjamin’s leather chaps stuck to his legs as the horse trotted around on the dry earth. It was the first time he’d worn a genuine cowboy outfit and rode a horse on a real working ranch, so he ignored the flip-flops in his stomach as he bounced along. At lunch he still felt queasy. He drank the ice cold glass of dark red juice his friend’s mother gave him to settle his stomach but it had just the opposite effect. He decided then and there he would be very, very cautious about trying unknown foods in the future and he would never drink currant juice ever again.