Lumber Camp Kitchen

This video is about cooking in the lumber camp kitchen at the Pennsylvania Lumber Museum with John and Jan.

[@Matt-416]

Firstly, excellent video. The fact that you are keeping such a rich heritage alive is beyond appreciated. My grandfather was a cookie in Carthage, Maine from 1936 at the age of 13. He held that job seasonally until 1939, when he became a feller's lackey, a position he held until a certain situation in Europe drafted him in '42. Returning in '45, he immediately became a feller until 1973, when he retired into farming. He always talked about the sugar. Well, more specially the prolific use of molasses. Beans were actually baked in "bean holes" every night, and day. Breakfast was eggs, baked beans, fried potatoes and molasses donuts. Lunch was usually sandwiches or lunch was completely skipped. Supper (dinner is only on Sundays) was pork or ham, sometimes chicken, and fish on Fridays), baked beans, fried dough and/or molasses brown bread, always potatoes (scalloped, fried, or baked), sharp white cheddar cheese, and a green (string-beans, cabbage, spinach, asparagus or chives). He cut wood all summer and fall, harvest ice all winter, floated logs all spring, repeat.

[@briansilkworth5486]

My grandmother was a lumber camp cook, probably in the ‘30s - ‘40s. I’ve been curious what her job was like.

[@mrwaterschoot5617]

in the woods the cook was always cooking after breakfast in camp the loggers whent it in the woods and hydration and food was brought to the oggers for lunch and by evening back to camp for dinner. the work ishard and the human body burned tons of calories. a differt pace in different times.