Historic, Archive Document

Do not assume content reflects current

scientific knowledge, policies, or practices.

TYPICiiL STiiTE OhG.JJIZi.TIOij PL.JIS

FOR

FOOD PKESiirX.TIOlj PIvOJECTS

"l 1 B R A R YRECEIVEDSEP 2 1943 ^

U. S. Department of Agriculture

Publishud By:

S,F''^OD DISTRIBUTION a.DkliJISTP^.TION /

GPJE..T REGIOH /

5 SOUTH H..Bx.S>i'

CHia.GO, ILLIKOIS 3-23-^3

}0

I

453662Pago 1.

CONraCTICUT

The v\?ritor in company vd.th Mr., Fitch Bronnan, our State Supervisor,arranged for a meeting v/ith Mr. E. G. Woodv/ard, Dean and Director ofthe College of Ai^riculture at Storres, Connecticut, and vathMissEdith Mason, State gome Demonstration Agont, for the purpose of dis-cussing a proposed or anticipated Food Conservation Progrtjn. As aresult, a meeting was called by Mr. Henry B. Mosle, Director of FoodConservation for the State. The matting v/as held in the State Armoryat Hartford. A list of the people present is a part of this report.

Committees v/ero set up for the purpose of drawing up a procedure to

opor.-.'.te the program throughout the State; and a copy of the same is

cx so CI. part of this report.

As a rosult of a pre-arr.jiged m.-.-eting I called on Governor Baldwinto discuss the program in detail as I felt that the procedure as set

up by his committee v/as not far reaching in effv^ct cjid that some minorchanges might be made. The Governor agreed v/ith my suggestion andassured me that j.n appropriation had L.lrwady b^^jn set up in theState Departmi-.nt of EduG;..tion to carry on this program. GovernorBaldvdn is tremo-ndously interesti^d in this program and asked the

y;rit^r to b^ his guvist r.t a luncheon v/hile hu is calling in the nearfuture, at which time he vdll describe the program to the StateNutrition groups and ask for their /.ssistanco -\nd support of thisprogrcjn in making it a successful operation in the Statu- of Connect-icut,

STATE DEFENSE COUNCILSTATr. ^liORY

HARTFORD, COiNECTICUT

THE CO::i-.ECTICUT FOOD PRESERVATION PROGPAM .

Stutemunt of Policy

1. To enaouragc Connecticut people to make themselves as nearlyself-sufficient as possible in respect to food by encouraging"home and community canning :-.nd the preservation of foodstuffsby other me^Jis such as storap>, dehydration and freezing to meetpotential shortages next winter.

2. To provide . ample technici.l info nuc.tion, including demonstrationsand equipment \vhere needed for these purposes.

Page 2.

COri'IBC TICUT

Suggested Organization

To put the Connecticut Food Preservation Plan into operation it- is

important to get all interested parties in the State behind one plan.

There is bound to be local divergence, but to the extent that thispan be minimized it will facilitate makir^ the program effective.The State Defense Council would undertake to provide an integratedorganization for putting the program in operation.

State Advisory Committee

Heading such an organization would be the State Advisory Committeeconsisting of representatives of the public and of the State such aswould be interested in developing a program for Connecticut FoodPreservation and an executive secretary. It is suggested that theselection of this committee might well be left to the ExtensionService and the State Defense Council. Its functions vrould be to

define and interpret policy, develop and administer the program andsupervise its execution acting either as a v/hole or through suitablesub-committees

.

Technical and Administrative DivisionsTechnical Division

Under the advisory coramittee there would be a teci-mical committeeheaded, it is suggested, by Miss Mason as technical director of the

plan. The committee would also include representatives of Horae-

I'/Iaking Education, Nutrition and Consumer interests, and such othersas might be required. This committee would be appointed by the StateAdvisory CoiTiraittee,

The Technical Coinmittee, working through existing channels such as

the County Farm Bureaus, would provide plans for Connecticut FoodPreservation and storage. An important part of its work would be to

encourage the planting of crops suitable for winter use.

Administrative Division

This division, it is suggested, would be headed by the ExecutiveSecretary representing the State Defense Council. Since organiza-

tion is required for promoting a state-wide program, such an organi-

zation will have to be created, utilizing as much as possible exist-

ing organizations and interests in th^ various communities of the

State,

Tovm (or Local) Committees

The working unit would be the Local Committee. Tj^jpically this

would be a Town Committee. In city areas it vail be necessary to

subdivide townships according to individual circumstances. Each of

these v;ould be headed by its own Local Committee, Where convenient

these committees might well work out means of mutual cooperation.

Page 3*

CONl'ISCTICIJT

Town Conimi ttees would be selected by the Local Defense Council Mem-ber for Agriculture from among interested persons and would consistof this member and others to a number not to exceed seven (typicallyfive). The coraiiiittoe vrould elect its ovm chairman and the preserva-tion Committee would work closely vjith the War Garden Committee.Where desirable one coiiimittee might serve as the Preservation andWar Garden Committee.

The function of the local comjnittee would be to survey its territory;acqaint the local public with the program; obtain the backing of civilauthorities, service clubs, m.anufacture rs

,schools, churches or other

civic and private organizations; promote suitable community canningcenters and other food presorvo.ti on centers, enlist support; obtainfunds if necessary; guard against v/aste; arrange for equipment and

v;o rking quarters; and to arrange for adequate supplies of food pro-ducts for nd ^'Specially check upon final results. Town com-mittees would maintain contact v.dth the State Advisory Committeethrough the Executive Secretary, In enlisting members, etc., fulluse should bu mi\d.G of existing channels such as the Connecticut Vol-unteer System and the Block Plan, YJhere these are not availableotho-r means must bu dovoloped.

Community Canning and Food Preservation Cv.nters

Each Community Food Preservation Center shall have its own committee,the composition depending, upon its sponsors. To be recognized as anApproved Commmity Cv^nt-r the center must have a trained supervisorapproved by the Director of Technical Division and the Toi/m Committee.

This committee would be expected to obtain adequate financial

support where ne'-.ded, to find suit..ble housing, to enroll enoughmembers to insure its support and succ>^ss. The comiTiittee wouldalso have t-'> determine the basis upon wl.ich centers aro to bo c^in-

ductcd.

Community C^^nters might be sponsorod by Local Committees, Garden

Clubs, Service Clubs, Civil Authorities, Scho ols, Manufacturers,individuals, neighbo rh'j ids or t^'yms•

Page 4.CO^I-ijCTICuT

People Invited to Attend I'eeting

j 'iss ijdith kason. ......00... State Hone Denonstration AgentUniversit}'- of Connecticut, Storres

*i.rs. Cecilia C. L£:.s''oui'y. , . Diroutor of 'iorien' s ActivitiesHertford, Conn.

ArG, Janes R. Angell ...<,... Chaiman of the State ConsumerCoiTinittee, Aev: Haven, Conn,

Ars. AutA A. Lfedourian. .......... . i-ssist3.nt to Director of A'or.ien's

^-ctivities, lA.rtford

Ars . Joseph Alsop. .... o ..... o .... . Director of, Connecticut LandArn;', Ai.rtford, Conn.

Arc . Charles Ailler . .............. Fres , , of Federated GardenClubs, Stsinford, Comi,

Ars , Sherman Ives Aome Econoj:iics Chairman of

Stette Grange, :.orris, Corni.

i;r. L^dwin G. Woodv;ard Dean and Director of the Collegeof Agriculture, -Jniversity

of Connecticut, Storres\rs. Peter Cascio ................ . Garden Club, Hartford, Conn.i^r. Benjamin P. St orrs <,,........, . Director, Bureau of Aarket.s

Conn. State Dept. of Agric,L:iss Eleanor S. A.oss ............. . State Home Demonstration Agent

Litchfield, Conn.Arc, Edith Cusliman School Lunch Supervisor,

W.P.A. He-w Haven, Conn.*Ars, Thelma Currier....... Connecticut State Futrition

ComjTiittee, Tolland, Corji.

Aiss L'ary C . j3lodgett ............. State Supervisor,- Dept. of

Ed., Hartford, Conn.Ar. Pitch L, iBrennan. ............ . State Supervisor, ^agricultural

.-'arketing Adm. ;':artford. Conn.

Dr. Chester A. Hainan Prrional Chief, AIA, Hev/ YorkAr. Henry 3. Aosle Director of Food Conservation

7,.artford, Conn.

*Ars. Leslie R. Aathews .......... , Pres., Parent-Teacher Asso-ciation of. Conn. Inc. Hartford

iirs . Spiers Ch3.irmc,n, ConsuTiers Comi:iittee

S tamf o rd , C onn

.

Ar. i'Vard Ailliams Bureau of Aarkets, Sti.te Dept.

of >.gric., rtford. Com:.

liTS. Eelen Bensche ............... , Field Representative, State

Defense CouJicil

* Did not attend meeting.

Page 5.

DELAJAEE

Mr. George L. Schust'-.r, Diroctor of Extension, sent out a noticeinviting vari' Us gn ups t- t.ttv,nd a raceting at the University ofDelc.v7i.;.re . A list of th^' pers. ns invited t this meeting is a partof this roport. A cjnmittce then wsis set up by Dean Schuster to

study further the needs ;.nd requirements of such a program. Mrs.kcKinloy, Assistant Director of Extension m-.s appointed Chairmo.n.

Sincu that time the 5^ hav^ made their rocomnendati ons in regard to

tho equipment necessary and als<i the appropriation f'^ r carrying ona plan throughout the State. Their recommendati.:.ns include the set-ting up '.jf three cento rs; one in each County -- namely, Ne-// Castle,Kent and Sussex,

Pago 6.

DELAWARE

COOPEtJiTIVE EXTENSION M)RKIN

AGRICULTURE AND HOME ECONOMICS

STATE OF DELAWARE

UNIVERSITY OF DELAWAl-£ AND U. S.

DEPiiRMENT OF AGRICULTURECC^OPEtu.TING.

EXTENSIOJ^ DIVISIONUNIVERSITY OF DELAWARENEWARK, DELi.WARE

Dr. H. V. Holloway, State Supt. of Public InstructionMiss Emily A. King, State Supervisor of Home MarketingMr. Paul M. Hodgson, Acting State Supervisor of AgricultureMr. W. T. Derrickson, Director Bureau o-f MarketsMrs. L. S. Dutton, Chairman Victory Garden Committo-e

Miss Amy Rextrew, Profess jr Home Ec.:.n)mics, University of DelawareMr. Clifford W. Shedd, State Supervisor, Agricultural Marketing

Adm ini s t rat ionMr, Clarence E. Ocheltroe, Chairman State U.S.D.ri.. War BoardMr. Ge.), M» 7jorrilow, Acting Associicte Direct .^r of ExtensionMrs. Helen V. McKinley, Assisti.nt Director jf ExtensionMr. C. E. McCaulay, U-'R Club Supurvis^-r

Miss Pearl MacD.mald, Extension Nutritionist and C]^airman StateNutrition Committee

Mr. J. E. H, Lafforty. Extension Editor

One phase of the state-wide F'-od Production and C .ms ervati'-^n Pro-

gram in the State of Maine last vol^t was the Community CanningCuntur Prfiject, This project was supported by many jf the vr-

gt^nizati ms in the State. Thirty-eight cent^^rs canned 193> 093cans of vegetables at cost of f^mrtGon thousand dollars.

Home-canned fruits and vegetr.blt;s mail be m.ore important this

year than last in our f'^.>d ond nutritional program and I am in-

viting y u t attend a c ^nference tj be held in Wolf Hall,

University cf Delaware, for the purpose of discussing (l) the

advisability and feasibility of such a plan for Delaware, (2)

possible financial suppv)rt, and (j) possible organization of a

State Advisory Committee,

Mr. Chest'or Hainan, Chief .)f thu Distribution Division -if the

^igriculturfJ Marketing ^administration, will bo present t^^ explain

how this program h:is beun c.mducted in other areas.

I h'jpe y )U can be present and giv*. tho benefit of y.'ur thinking

and obso rvf ,t i> ns on this topic.

Very truly yours,

Geo. L, SchusterDirector

PagG 7,

A mooting v/as hold at rColloga Pr.rk Str.te University to discussa stEite community ccmning project. ^ list ':-if the .pe :)plo presentis included in this report. Dr. Symons, Dircotor of Extension,appointed a -committee t > draw up a procedure- which is included as

a purt of this report, iirrangement s are now being mad g to meet withGov>. m.ir O'Connor at Annap )lis f.^r the purpose of obtaining fundsto carr^.' out the program thr ughmt the State.

TENTATIVE PLJJS FOR COMIUKITY CiJ-ffllNG CENTER PROGRi.M

Purpose; ,

, .

'

Tht primary purposes ;"'f the program are to cinservo all the foodpossible; to can suiplus food for community us.e and to encouragecanning fo r hom,o ' use ; to use the latest approved .methods of canningso as to retain the greatest possible food ,value;, to enable communi-ties to prevent waste of food supplies; c^nd; .to meet possible publicemergencies including the feeding of sch./ol children.

Funds: —

It is proposed that state funds bo made available sufficient for the

establishment vjnd operation of canning centers well distributedthroughout, the". State, _ .

It is estimated that the sum of ^20,000 v\rould be needed for the car-rying '^.ut of this project.

It is further proposed that the director of. Extension work be heldresponsible fo r' the disbursement of funds appropriated f'^r the administration -of this program, -

Cooperating Agencies ;

The Community Canning Center Pro-gram contemplated, v/oiuld be a state-v/idu cjvtperative project, requiring the fullest cooperatiim andparticipation by all agencies and organ.izati .^ns having an interestin this' field of vc^rk. These should include the following!

1, Maryland Extension Service,

General state-wide supervision of the project including thelocation of centers and the selection if personnel,

2, State Department of Education,

Home Economics teachers, where; possible, to serve as direct-ors of community canning centers.

5« Office, of Civilian Defense (approprifite division).

^issistanco with the responsibility for local preliminaryorganization and volunteer parti cipati m on a servioe andexperience basis for the period of the canning prorjcct.

Pcige 8.

i|. jigricultural Marketing itdtnini strati on.

Surplus f. /od c jntributi )ns, when availablo, to supple-ment supplies in specific areas and t>;'> make availablelarger £im,junts, of canned f.))d for sch^'jol lunches andothi-r g r oups and instituti'-'ns that may be ' deemed eligi-ble.

5» Farm S.^curity iidministration, Sti,tG Board jo f Health,State Board of Public Welfare, and Yf.r Production Boards.

These gr .'ups are to c operc.te v/horcver possible in theoperation of the project in ordor that crJming- centers maybe of maximum benefit thr -ughout the State,

Other interested gr ups which will be invited to c mtributoand participate v;ill include the Farm Bureau, town and cityChambers of Cc^mmercc, the Grange, Garden; Clubs, Paront-'Teacher As so ci-ati )ns. Service Organizo.t i 'ns , Youth Gri'ups,

etc.. '

The tentative ^ advisory committoe includes the fc^llowing:'

Dr. F. B, Borrfbergur, C rrdinator of i'L.rkoting - University ofMarvz-lund, Extension Service, Chi.irman.

Miss Vunia M. Kcllar, State H>-me Dem.ms trr.ti'-n Leader - Uni-versity of Maryland,, Extension Sorvicc, Vic-e-Chairman.

Miss lEli'zab^^th j-ime ry,, Supervisor of H'^me Econo-mics - StateDepartmertt of Educatio>n.

Dr. H. F. Cotto-rmiin, St<---te Supervisor of ^agriculture - State

Department of Education._,Mr., N.. S, Baldrige - ^^.^criculturcil Marketing jxdminist ration,

U.S. Department of iigri culture

.

Mr. E. G. Jenkins, State Boys Club ^i-runt - University ofMaryl...nd, Extension Service.

Miss Dorothy Emers-m, Girls Club i^; ent - Universit^,^ of Maryland,Extension Service.

Miss Margaret McPhueters, Nutrition Specialist - University of

Maryland, Extension Service.

Miss Mario Mount, Dean of Home EC',>nomics Department, Universityof I4.ryland.

Miss Reha Galloway, Home Economics Suporvis^r - Farm Securityjxdminis trati )n.

J. Milton Pf.tterson - Board o. f Public V;'elfarc, St,.te -f Maryland.

Dr. J. Huntington VJillicjns - Stato Board .)f Health.

Procedure:

It is essential that the pr(;ject roceive th^ wh)lo-he:.rtud c-.> peration

of the people within the communities where co.nning centers nay be

organized. T~ effect this result, selected members .-^f the advisory

comiTiittee augmented by others, will c ntact interested c^)mmunity

groups -Jid will present plans for community particip'.ti m in the

establishment and oper.tion of canning centers.

Plans will be made for the training of personnel that will participate

in the direction of the centers organized in the vr.ri us communities.

Page 9MRYLAND

The Operation of the Center:

The canning center serves the community in which it is lo-cated and also the area immediately surrounding the community.

The .tovm or community used as an area center will organize

its program so that it mtxy contribute food and 'volunteer

vrarke.rs, retain proportionate amounts of material so

canned for emergency community use, plan a distributionbasis for such food reserves, provide payment for all cansused for food canned for community use, and arrange withthe, local school departmonts for the us'e of home making

• department fucilities and nosessary janitor service.

The state project will pay for the use of fuel, the purchase• of necessary : Qquipmont, the salaries' of directors and/orassistant directors of local canning centers, and othercosts incidentul to the establishment and operation of suchcenters, .

Food Retained by Center and Contributing Tovms;

In states where community canning programs have bsion in opera-tion, the canning center and the contributing towns or com-munities retain a percentage of all food, canned,

".•Jhe re the' housewife does her own canning -at -the. center, sheloaves one can out of every four with the center, ""Jhe ro

food is donated to the canning center by a community or is

, .donated by the Agricultural Mt'.rketing Administration, all

.of it is retained for the center.

.Where food' is sent from a contributing town or communitywithout labor contribution from that to-wn or community,half of the food* so canned is retained by the center andhalf of the canned food is returned to the contributing tovmor community,

VJhe re food is sont from a contributing to-wn or communityand home makers or volunteer workers from that tovm or

community do the canning at the center, one can ia four is

retained by the center, and the rest is returned to the

c mtributing town or community.

Local Center Rosp ;nsibility:

The director t>f the cunter is in ch^.rgo und has responsi-bility for all administrative problems, allocati ms ofwork, and keeping '>f records.

Pago 10.

Type of Records: •

' •

1, The typo'jf rcc.rds maint c.incd sh uld includo tho. fi;lljwing: dc.ily ^.ppcint ru'^nt blank shewing the

nwmo if tho voluntoor vi irla^r, date, number ofv/orking h^urs, kind ..nd am)unt )f fj ^d contributed.

2, Yieekly ruports t tho advisory c./mrnitt^e sh ewingtho- number 'f voluntuer workers, the numbur 'f t 'vms

-ir c )mm.unitie s participating, the t 'tal ani:'unt -f

f "'d cc^nned, tho am rant retained by individuals,• ' tho am lunt rety.ined by tho canning cont>-r, and the

amo"unt returned t ^ th o c -ntributing t'^^'^ms ^^r com-munities,

3. A report or record of f od receipts .and distributionsh/vdng date, t 'vm., person bringing in fo ,'d, kind ofproduce, quantity, c^nditims, type of c >ntainerbr .ught, number jf canned f d containers retained

• by -ivme r, by the canning center and by the c -nt ributing- t'.)vm.

Distributi 'in -^f Canned F )od Retained by the C'^'mmunitys

This should be the responsibility ')f a local distributioncommittee mc-de up, preferably, :'f the sch;. 1 superintendentor' his app:iinted repre s^:-ntative s as chairman, a CivilianDefense rupresontative', the pers m in charge if sch'^ '1

lunches in the public or parochial sch ols or tho h >ne

economics teacher, and a person representing the v/elfare

interests :'f , the t jwn )r community.

Persons attending the ineeting at College Fa

xdss Venia L. KellarAsst. Lirector of Extension Service

College Park, Md«

Dr. 1'. li, BoTnberger

Coordin3.tor of ilarketing

Univsrsit-^^ of ilaryland

C o 1 1 e ge Vark , l.id ,

I'liss Elisabeth AmerySupervisor of home EconoinicE Education

Department of EducationLexington Building

Baltimore, lid.

Hiss Esther L, Enoavles

Home liana-^enent SpecialistCollege Park, lid,

I:iss Dorothy EmersonGil' Is' Club Agent

College Park, Nd,

Eiss i'.argaret EcPheetersITutrition Specialist

College x-ark, Md,

I

Dr. iliarie EountState Eutritionist

College Park, L^d,

Paul E. EArstrom

County Agent LeaderCollege Park, Ed,

Dr. H. F, Cotterire^n

In Charge Vocational EducationUniversity of Earyland

College Park, Ivld»

iirs. Re ha E, Gallovifay

Home Supe rv i s or

Farm Security Ad^^i-inis trationClaggett BuildingUpper '.iarlboro, lid.

Dr. T. B. S;;"mons, DirectorExtension Service

University of MarylandCollege Park, Md.

Chester A. Hainan

Niles S. Baldrige

MSSACHUSETTS

Mr, John Sullivun, our State Suporvis^.r, cjid the v.'rittir called onGoveni'jr Leverett Sal t jns ti^l 1 for the purpose ijf '.-utlining a odConservation Program. The Governor v/as very much interested in sucha program and suggested that wo discuss the matter v;ith Mr. LouisA. li^rfebster of the Department of Agriculture, wh > v/as his representa-tive on the State Garden Gommitteo which he had already appointed.A meeting of this Cv^mmittee v^as held last week in Boston and w-^s

attended by the writer. A v^i'y extensive program can be expected inMassachusetts. Many of the cities and tovms have canning units v/hich

v;ere formerly "operated by the W.P.a. They v/ill be taken over this

year by the F',-'Od C.nservation gr;>up and application for funds to

operate these centers and any other centers that might be establishedthroughout the state has been submitted to the Governor. The quosti'in

of necessan^ funds to operate the program in Massachusetts is not a

problem iis the Governor is directly behind the program £.nd the finan-cial needs can be easily t'oken care of, A list of the Food Conservati ,>n

committee appointed is a part of this report.

Mr. Cole of the State C')llege, who is an expert canning, vail havethe responsibility of supervising the vari^ms community centers v/hich

will insure a g .od ope rati .>n.

Baker, Hugh P., Massachusetts State College, i\mherst

Decatur, Joseph, Massachusetts Farm Bureau Fedoratim, Inc., VJayland

Doaraey, Walter F., Department of Educo-ti ;n, 200 Newbury St., BostonFarrington, Edward I., Massachusetts Horticultural Society, 3OO

Massachusetts Avenue, Boston

Gilbert, George H. , Bristol County Agricultural School, Segreganset

Hoftyzer, Ernest, Boston H-ime Garden Committee, Boston Record-^^merican, Boston

Kemp, Charles V,'., Norfold County iigri cul tural Sch'^,!, Y/alpole

Koon, Ray M., Yfal tham Field Station, Massachusetts State College,

Yial thara

Mostrom, Harold A., Essex County jig ric-ultural School, HathomeMunson, ?/illard A., Extensi-n Service, Ifcssachus etts St^i-te College,

iJTiherst

Rotch, Arthur G., Department ^^f Public if.'elfare. State House, Eos t^m

Simps':m, A. Kenneth, Berkshire Garden Center, Stockb ridge

Spear, Mrs. Fred, Massachusetts Fode-rati-on of Yvomen's Clubs, I5

Green Street, MedfieldTuckerman, Bayard, New England Council, Statler Building, Boston

Turner, Harvey P., M^issachusetts State Grange, South Main Street,

xindover

I'Vamer, Mrs. Roger S., Massachusetts Committee on Public Safety,

101 Mt. Vem.m fitreet, BostonWebster, Louis A., Department of Agriculture, State House, Boston

Whipple, Mrs. Sherman L. Jr., Massachusetts Federation of Garden

Clubs, 50 Clyde Street, Br.)oklinG

Pc.ge 13.

l^EW ELilvIPSHIRB

A meeting v;ith the vc.rious intorustod gr mps vins called at the

University >f Nev/ Hampshire by Mr. Henry Stevens, State Director-if Extensi>'n at v/hich time a p .od C mservation Program v/as dis-

cussed and a committee app.:'inted t; further study the matter. A't

this m>:.eting I outlined the pr^sition and the interest of the Depart-

ment of ^igriculture in such a program CJid as a result a procedure

w;is Sot up to be submitted to Governor Bloud for his approval, Acjpy .if the procedur 0 XS (X pU. rt of this rep':^rt. Later I me t withG.-vemor Bl ;od; Mr. Henry Stevens; Mr, Edgar Hirst, Chairman, Agri-cultural Productim Committee, Office ;f Civilian Defense, Mr, Noel

Wollman, Executive Secretary, State Defense C uncil and Mr. PhilipHoam, >ur State Supervisor. The meeting was held at the S^ate

Capitol at Concord f^jr the purpjse if outlining )ur plans and

proposed activities tj the Gjvemor. The program has the Gi"Vornor's

wholehearted end irsement, and ho has agreed to furnish the necessaryfunds to carry mt ihe program and to personally assume responsibilityf ir the entire program in the State of Keii Hampshire. There will beanothi^r meeting in the very near future a-j which time the locationof the centers vdll be decided upon and pj.ans to assemble the necessaryequipment are now under way. There is an 'jrganizati 'n kn )wn as the

Community Garden Gr .'up which is being c imbined v;i th the c. nservati'-n

cmmittees v;ho will report t.i the Govern )r fr^m time t>' time,

TENT..TIVE PL..NS FOR COi'Q/IUNITY FOO D COHSSRV...TI OIJ ..W Ci.FiJIHGCEHTLR PROGR;Si

Purpi.^se;

The purpose ^f this program is t provide the facilities for c )opera-tive actijn in the conservation of all possible fojds during thepresent crisis, tu enable communities ojid families t; prevent the

waste of f •..;,d supplies, t :> build up a state f .lod pile for communityuse including the fo'Cding ..f sch'ol children and t > meet possibleemergencies which might require mass feeding.

Funds:

It is proposed th;.t Community F lod C .-nservation and Canning CenterProgram b*^ financed in the f dl n'dng manner:

1. That Stp.te funds be made available in the amount ^^f "^10,000t ) covi^r the on st .if establishment, supervision, and mainten-ance of tv/onty-five canning centers c.nd the purchase of neces-sary equipment; the equipment thus purchased t^ become thepr ^perty . '-.f the State and the use )f vdiich w uld be directudby the Committee in charge jf thu program.

Page II4.,

IffiW HAL'IPSHIRE

A tentative budget based on twenty-five cente r's X s &. s follows;

Labor - 25 supervisors for two months ©75 pressure cookers @ ^15 each25 tin can sealers 3 *10 eachIncidental Expenses

300 each *7,5CO

1,125250

1,125

Total $10,000

Local sponsors to be responsible for theprovision of fuel, light, rent and power.

It is proposed that the State Director of Extension Service be respon-sible for the disbursement of the funds.

a. That such equipment as is purchased through Federal fundsprovided under the Rural War Production Training Programby the New Hampshire Department of Edu v'tion shall be avail-able for loan as required under the Coiui-vanity Food Conserva-tion and Canning Center Program.

2. In addition to the fund mentioned above, it is proposed that the

State of New Hampshire establish a revol'^'^ing fund in the amount of

'|Jl5,000<,00 for the purchase of tin can^; to be used in communitycanning centers to be sold as required to paixici pants in the pro-gram; the money realized from such sale to be deposited back into

the revolving fund.

Cooperating Agencies:

To be successful, it will be necessary that all the agencies andorganizations in the State which are interested in the conservationof food cooperate in this program. The follov;ing agencies have beeninvited to participate in this program, and this list will be expandedas the program progresses and the need for expansion is shown,

1. New Hampshire Extension ServiceGeneral supervision of the program including the location of cen-

ters and the selection of personnel,

2. State Department of EducationAssignment of home economics teachers v/here available to serveas supervisors of community centers, and to vro rk vd th Directorof Extension Service in providing school buildings where possible,

3. Office of Civilian Defunse (Through the Governor's j^efenso Council)Assistance in thu local organization of communities for volunteerparticipation and the dissemination of information regarding the

requirements and operation of the various centers.

Page 15*• m¥ HAi'/iPSHIRE

1+. Food Distribution AdministrationDonation .0 f„surplus foods v/hen eivailable to supploment sup-

plies in specific areas through surp lus -removal programs,

and the administration of local purchase programs whereby

sponsors of canning projects may bu able to buy certainspecified commodities on the local market -for the use ofeligible School Lunch Programs and other groups.

5» State Nutrition CommitteeTo act in an advisory capacity in matters relating to the

nutritional values of foods' and guidance v^/ith relation to

the emphasis to be placed on the canning of certain typesof commodities.

6. Food Production Committee"To report the progress of the o rgani zation -and establishmentof the Home and Community Garden Program, to advise in thelocation of community centers and to Ti'.phasize the CommunityFood Conservation and Canning Cent'>^r "ogram and the promotionof Victory Gardens, thereby encouraging people to plant "commodi-ties in excess of v/hat they might otherwise plan.

7. Farm Security AdministrationTo assist in the supervision and operation of the program wherepossible through its home managuir^cnt plan and supervisors,,

8. State Board of Ht:-alth, State Department of Agriculture, S-f-ate

D^-partment of Public V/"elfarc, Red Cross, and a local representa-tive of tho War Production BoardTo be, advisory members of the committee.

These groups are to cooperate in whatever v/ay possible in order to

insure a- . successful operation of a program that v/ill be of maximumbenefit to the community/" and the State,

Other interested groups which may be invited to contribute and parti-cipate are the Grange, Parent-Teacher Association, and serviceo rgani zations

•

The t'^ntativ"^ committer includes the following:

Mr. Henry Stevuns, Statu Director of Extension, Service andmember of th^ State Food Production Committee

Miss' Vema Payson, Temporary Chai rmt.n. Supervisor of HomeEconomics for the State Department of Education

Miss Elizabeth E. Ellis, Chairman of the State NutritionCommittee, State Extension Nutritionist, and memberof the State Food Production Committee

Page 16.

NEVJ HAi'iPSHIFE

Mrs." Helen McLaughlin, Suporvis-or of .Homo Economios forExtension Service.- ' - ••

Mr. L. A. Dougherty,, State Marketing Specialist for Exten-sion Service

Mrs, King, Home Demonstration Supervisor for Urban Areas

Mrs. Fruderick Preston, Head of the Household Division ofthe Consumers ' Interest Committee of the Govurnor's .

Defense Council (working in coope rat ion. with the Officeof Civilian Defunse),

Mrs. Marjorio Taylor, Home Management Supervisor, Farm SecurityAdministration .. .

Mr, Philip B. Hoarn, State Supervisor of x- Food DistributionAdministration '

, ; ...

Professor Hepler, representing the Food Production Committee

Procedure:

Since the successful operation of the project v/ill require the whole-hearted-cooperation of the people m thin the community v/herein the

canning centers are located, it is suggested .that selected raorabc.-s

of the committee will contact 'coTnmuhity group.s to arouse' "local in-"

terest and to present plans for community participation in theG stc-bl i shment and conduct of comjuunity centers,

'

Plans will be made for the training of personnel to direct the opera-tion of the centurs in the various communities.

The Operation of the Centers

Each community center v;ill serve the community in vihich it is loco.ted

and the surrounding area.

The town or community committee with jurisdiction ovur the communitycenter will organize to provide for the volunteer workers, the reten-

tion of proportionate amounts of commodities canned for community use

at the emergency or school lunch level, plan the basis of distribution

for such food reserves, provide fo r the payment of cans, and in coopera-

tion v/ith the State Directo r of Extension Service and the State Depart-

ment of Education, arrange with the local school departments for the use

of such home making department facilities and janitor services as may

be available, or make, arrangements for other quarters. The use of fuel

Ljid oth. r costs incidental to the operation of the centers to be provided

for by local committee. The purchase of nocess.a'ry equipment, and the

salaries of directors to be paid .for out of the fund set up by the State,

Page 17.

NEW Hi\MPSHIRE

Food Rv^taincd by Centur and Contributing Towns ;

Where the housewife does her own canning at the center, she vi 11

Icavo one can out of ov'.ry four at the center to be distributedunder the auspices of the local committee. "I'llhe re food is donated

to the canning center by the Food Distribution Administration, all

of it will be retained for the center.

Where food is canned at the center without labor contribution fromthat town, half of that food so canned shall be retained by thecenter ;\nd half of the canned food is return>jd to the contributingtown.

Where food is sunt from a contributing town imd home-makers or volunteer vrarkeg's from that tovm do the canning at the center, one canin four is retained bv the center, and the rest is returned to the

contributing town*

ilhere home-makers and volunteer vrorkers from a contributing townbring produce to the center for canning for their own private pur-poses, one can in eight is retained by the center, one can in eightis rutainod by the contributing town, rnd the remainder is for privause by such home-makers or volunteer workerso

Local Center Responsibility:

The director of the center is in charge and has responsibility forall administrative problems, allocations of Vvork, rjid keeping of

re c or d s

«

Type of Records:

1. The type of records maintained should include the following:daily appointment blank showing the name of the volunteerworkers, date, number of wo rking hours, kind and amount offood contributed.

2, Weekly reports shov/ing the number of volunteer workers, thenumber of towns participating, the total amount of foodcanned, the amount retained by individuals, the amount re-tained by the canning center, and the amount returned tothe contributing towns,

3. A report or record of food receipts and distribution show-ing date, town, person bringing in food, kind of produce,quantity, conditions, type of container brought, number ofcanned food containers retained by owner, by the canningcenter and by the contributing tovm.

PagG 18,M HAMPSHIRE'

Distribution of Cr.nned Food Rotr.inod by the Community;

This should bu the re; sponsibllity of a local distribution committeemcdo up,, preferably, of the scho'ol superintendent or his appointedrepresontativu as chairman, a Civilian Defense represent ativo, the

person in charge of school lunches in the public or parochial schools

or the home economics teacher, and a person representing the v^/elfaro

interests of. the town.

Page 19mM JERSEY

In company v;ith Mr. Lo.wroncc Bovans, Diructor of Sxtonsion, and

Mr, "'("aillis Morgan, our Stat^ Supervisor, tho writer attondod a

mooting ;.t the State Capital to discuss v.dth Mr. Olhman, ExocutivGSecretary to Governor Edison, a proposed conservation program for

the State of New Jersey. At the- suggestion of Mr. Olhman, it wasdecided the procedure would be dravm up covering the operation in

d'etail so th'.t it could be submitted at the next meeting of the Wa

'Council,

The matter of conservation has been discussed vdth the variousinterested group's throughout the State, ond has been generallyapproved by all parties interested. We then called on Mr. Jo J.

Spurr, Director of the Office of Civilian Defense, and discussedthe proposed program v/ith him, -He assured us that his interestswere particularly favorable. There does not seem to be any doubtin the minds of groups interested but th:-,t Governor Edison willallocate from his Defense fund the "550^ 000 requested to carry outthis program. The responsibility for supervision of the programthroughout the State will be assumed and carried out by Mrc Bevensand others v/ho may be assigned to report directly to him.

Page 20.

NEIY YORK

A meeting was called in Ithaca several weeks ago by Dean Simons ofCornell University, v.-hich was attended by approximately 25 peopleat the,re;quest of Dean Simons for the purpose of discussing a con-servation program for the State of I\fev; York, As a result of thismeeting "the matter was referred to the State Nutrition Committee forfurther development. The St^te Nutrition Committee met, £jid at thesuggestion of Dr. Edward Rogers, Dii^ector of the Office of War NutrL-tion Services,, a' sub-committee was appointed to handle developmentsof the program, .- .It i s my understanding that the State War Councilhas funds available which can' be used in the development of the pro-gram. A list'.of the cdmmittue set up to operate this program in thestatic- is a part of this report. Another meeting is to be held at

Albany, and at thc.t time, procedure will be developed covering the

operation of the program and all final arrangements vd.ll be completed.The program v/ill then bt, submitted to the Goverr.or as a matter of

courtesy, and it i s my belief that the program in the State of NewYork will be particularly active and efficient.

Page 21.NEW YORK

FOOD CONSERViiTION COMvIITTEE

Dr. Elizabeth M. GardinerChairman of the Nevv' York State Nutrition Committeo, Directorof the Division of I/Iatcmity, Infancy & Child Hygiene,Now York State Department of Health, Albany, N. Y.

Mrs. Martha H, EddySecretary of the New York State Nutrition Committee, Admini-strative Extension Speciali-st, College of Home Economics,Cornell University, Ithaca, N. Y,

Dr. Edv/ard S. RogersDirector of the Office of War Nutrition Services, New YorkState War Council, Albany, N, Ya

Mis s Marian Van Liev/

Chief, Bureau of Home Economics Education, New York StateDepartment of Education, Albany, No Y.

Miss Mame T. PorterNutritionist, Office of Y-Jar Nutrition Services, Now YorkStat^ War Council, Albany, N, Y,

Miss Dorothy DelanyAssistant State Leader, Junior Extension, Cornell University,Ithaca, N, Y,

Mr. Albert HocfferAssistant State Leader, Junior Extension, Cornell University,Ithaca, N, Y.

Miss Lillian ShabcnExtension Specialist in Foods & Nutrition, New York StateCollege of Homo Economics, Ithaca, N. Y,

Miss Pauline MurrahNutritionist, Araerican Red Cross

Miss' Mary Fitz RandolphField Worker, Office of War Nutrition Services, New York StateWar Council, x^lbany, N, Y.

'

Page 22.

PEMTSYLVaNIA

A meeting was held in Harrisburgh relative to discussing the prop-osed Food Conservation Program in the State of Pennsylvania whichwas attended b;/ 'many representatives of various groups interestedthroughout the State. A program committee was then set up for thepurpose of dravuing up a procedure as to hov; the plan v/ould operateand to include their recommendations. The names of the peopleappointed oh .this committee are a part of this report together withthe procedure, vvhich they ha\-^e proposed to carry out the program.

TENTATIVE PLAi^ FOR COmUKITY CANNING PROSRAM IN PEIHTSYLVAKIA

The welfare of this nation and of all the United Nations

demands not only the maximum production of food, but also

the optimum utilization of all the. food which is produced.To insure the accomplishment of the latter objective, it seems

essential for each State to undertake a program under whichlocally grown perishables may be preserved at the flush-

seasons and Gons-ume-d during the months v/hen fresh produceis dear. States throughout the Northeast and the rest of

the country have either already adopted such a program or

are in the process of adopting it, cjid the following out-

line represents a suggestion — based upon numerous confer-

ences between representatives of various Private, State,

and Federal aeencies — — as to how this program might operatein Pennsylvania. ..

'- , ,

I. Purpose

A. Provide proper facilities for pro se i-^/ation of locally-grownproduce through the establishraent and operation of community-sponsored canning centers. . •

B. Provide a m.ethod whereby the food preserved through the opera-

tion of Community Canning Centers v/ould be utilized not only byindividual citizens but also* by" School Li^nch Projects, Food Banks,

and Vvelfare Institutions..

.

' -

C. Supplement the work of existing agencies in providing education

in proper methods of canning.

Page 23.

PENNSYLVANIA

II. Doscription

A-. Location

1. The ideal would be a Canning Center accessible to every

person producing perishables beyond that needed for his

own fresh-food requirements and in excess of that which

could be marketed through readily available commercialchannels

.

2. The attainment of the above ideal is made infeasible by

certain practical considerations including dispersionsand concentrations of populations, the shortages of nec-

"jssary equipment and housing facilities, and the cost

involved in the establishment and operation of the centers.

3. In vie\7 of practical considerations mentioned, it wouldseem desirable to have ^00 Centers placed throughout theState in strategically located communities.

U* The Centers themselves v/ould best be located in the homeeconomics rooms, or cafeterias in local schools. Ininstances where such rooms v/oulo be unavailable, communitycenters, church recreation rooms, fire-houses, and lodgerooms offer themselves as possible substitutes.

B. Equipment and Supplies

1. Each Center should be equipped with at least two J 14. quartpressure cookers and v/ith two can sealers.

2, Each Center v;ould need to be supplied with sufficient fuelto operate the cookers and heat the Centers when necessary.

3« Each Center would need to be supplied with containers —metal (^,'3 cans) and glass (quart size).' Sdme' .of the con-tainers might be supplied by individuals bringing food forcanning, but this v/ould not take care of all the food.

U. Mi scellaneous supplies such as record forms, electric lights,chairs, work tables and benches, pots and pans, etc., v^ouldbe necessary,

5» It would be possible to secure priorities on the rationedequipment (cookers, sealers, containers) in view of thepui-pose for which this equipment would be used.

Pago 2U,PEMSYLVaKIA

C. Personnel

1. Each Center vrould be managed by a salaried full-time director,

v/ho should be a teacher of hom.e economics or some person simi-

larly qualified, such as a school lunch manager, a dietitian,

ore fonuer Extension v/orker,

2. The director would be assisted by volunteer vrorkers, the number• .necessary.' depending on the quantity of produce for canning,

3. The director would be responsible for the general operation ofthe Center -- its cleanliness, its records, the flow -of work,

the care of food, etc.

U' The supply of volunteer workers should be stimulated by the

Local Community Canning Committee through the various cooperat-ing agencies. (See III below)

D. Food for Preservation

1, Brought by adults and children, particularly those having Vic-tory Gardens.

2. Contributed from the gardens of 3tud';nts studying vocationalagriculture and from other school gardens.

5. Contributed physically by the Food Distribution Administrationthrough the vjarehousing system of the Department of PublicAs si stance

.

U» Purchased by the Director of each Center (from farmers, retail-ers, and other sellers) on the basis of a list of designatedfoods released by the Food Administrator- -- reimbursement forsuch purchases to be obtained through •submitting vouchers to

the Food Distribution Administration.

E. '

Di;gtrrbu1;j.0il Of FoQds Canned

1. Food furnished by individuals v/ould be divided between theindividuals and the Center in accordance with a schedule of

,percentages determined by the Local Community Canning Com-mittee. Some suggestions follow:a. If both labor and containers furnished, 90/« "to indi-

vidual and ICf/i to Center.. b. If labor furnished (and not containers), 30% to indi-

vidual and 20"'^ to Center.c. If containers furnished (and not labor), J0% to indi-

vidual and J)0% to Center.d. If neither labor nor containers furnished, '[40% to indi-

vidual and 60% to Center.e. An individual might wish to contribute to the Center a

greater proportion of cans then specified above.

Ps-cre 25.PSlIHSYLVxiNIA

Food furnished by gardens of vocational agrieulture students— 100 J to Center.

Food furnished physically by the Food Distribution Admini-stration or paid for by that Administration on the basis ofvouchers -- lOOVo to Center.

Fc'Od left to Center vv'ould be divided betvveen School Lunches(yCTj) and Center Reserve (10^^), unless some special circum-stances existed.

Food left in the Ct;ntcir Reserve would be available for Food

Banks, for distribution to Yfelfare Institutions, and for

other general welfart purposes.

All food in the Center, including that ear-mark&d for SchoolLunches, would bb available for use in case of a disaster.

The local Comraunitj'- Canning Comiuittes vrould make decisions,within the general framework outlined above, as to the

specific us^s to v\fhich the C^^ntur R-oserve v/ould bu put.

Food allotted for School Lunches would be distributed by theDepartment of Public Assistance to nearby schools in instancesin which more School Lunch cans £iru on hand than are needed bythe school in which the Center is located and when the LocalComi:iunity Canning Committee so permits.

F. Supervision of Program (General) .

1. State Level -- There should be a responsible agency oragonci^s to coordinate the activities necessary to promotethe program and to insur^; a proper disbursement of funds(See III oelow.

)

2, Local Level -- There should be a Local Coriimittee responsiblefor making decisions as to the use and division of foodbrought to the Center and responsible for having sufficientfunds to purchase necessary containers and to finance directpurchase, if necessary, in the interim between the time ofsale and the time of governmental payment of vouchers.(Vouchers would be submitted on a calendar month basis.)a. Membei's of this Local Committee should include the

Principal of the School in v;hich the Center is locatedand representatives of the Victo r^r Gardens Coi-amittee,

American Red Cross, Imtrition Council, Local Government,Consumer Interest Comi:attee, and Parent-Teachers Associ-ation. The Center Director should be an ex-officiomember of the Local Committee.

2.

3.

6.

7.

6.

Page 26.

Financing

1. State or Local expenditures ^//ould be necessary for "equipment(oookeis and se^^lers), fuel, containers, miscellaneous sup-plies, salaries of Center Directors, and possibly rent of space.

2. Equipment, salaries, and miscellaneous supplies v/ould be providedthrough a special Food Preservation appropriation to the Depart-ment of Public Instruction.

3. Pa^mient for containers (excepting those furnished by indi\'lduals

)

and for fuel (if these are not covered by State Appi'opriation)might be made by the Local Community Canning Committee which mayget its funds from, local government units or from interestedorganizations such as the American Legion and Parent-TeachersAssociations.

I4. Estimated Cost for a single Center for first summed' of operati'jn.

a. Equipment J5b. Suppliesc

.

Salary (8 v/eeks) 200

Sub-Total A-d. Fuel 50e

.

Containers (Not furnishedby indiviauals) 150

f

.

Mi scellaneous 50Sub-Total B

Grand Total250^530

5. As outlined above, Sub-Total A ivould be covered by the State

appropriation to DPI. Sub-Total B would be covered by the LocalCommunity Canning Committee.

6. It should be noted that some of the expenditures listed above

are fo r capita 1 goods the-t would not need to be repurchased in

order to operate this program in future years.

7. It should be noted that the Local Community Canning Committeevjould be permitted to purchase foods for canning in additionto tiiose obtained for pa;^aEent by the Federal Departm.ent of

Agriculture.

8. Multiplying Sub-Total A by 5OO (the expected number of Centers)

and adding '!.3,50^ fbx' expenses at the State Supervisory level,

one arrives at 0153, 5^0 as the desii'ed State' appropriation .

If it is desired to cover more expenditure items out of the

•State appropriation and to provide a contingency fund, it might

be well to request ^200,000.

Page 27.

H. iiliscellaneous

1. Late June, July, August, and early September would be the

months during which Centers v/ould operate.

2. The persons selected as Directors of the Centers shouldhave a "i-ef rushe r" course on sanning in June prior to actualoperations in the Center.- Such a "refresher" course mightlast three or four d-ays and be held at State College.

3. It will be necessary for the food canned in the Centers to

be oreserved in accorda ith reasonable standards of

cleanliness, method, etc.

Ill Statewide Organization

A. Functions of various agencies (aside from general coordination)

1. Victory Gardens Committ'oe (State Council of Defense)a. Statewide promotion through public information media.'

b. Organization of Local Community Canning Com-mittees.

c. Use of Centur cans as part of Food Banks.

2, Department of Public Instructiona. Administer funds to pay salaries of Centur Directors

•#ho v/ould normally be Home Economics Teachers.b. Lncourage School Boards to make Home Economics rooms

available for Centers.c. Administer funds to pay for purchase of pressure cookers

and oth., r equipment.d. Encourage prt:.servc-itiori of School Garden foods in Centerse. iidviso schools of opportunity of using Community Canned

foods in School Lunches,

3. Food Distribution Administrationa. Make gov^iriment-purchased perishables available to eerti

fied cunters.b. Assist in obtaining priorities on equipment,c. Assist in organizing Local Committees (if desired).d. provide inforaational material on Community Canning.e. Provide seeds to cooperating persons through Victory

Gardens Committee. (?)1. Such suuds to be providad upon pledge that certain

proportion of food grovm will b-o- contributed to theCenters.

U' Department of Public Assistancea. Dulive-ry of certain FDA foods to Centers.b. Pick-up of School Lunch cans from Centers when approved

in accordance mdth l8 above.c. Delivery of School Lunch cans to School Lunch programs

having deficit of canned items.

Page 28.

5. Ap-.i'icultural Lxttoiision S'^rvico

a. ri&lp Organizv,- ivf'rc sht.r " courS'.. on Cor^'^.unity Canning.b . Fur dvicti to Local Cominittuos and Diroctors.c. Ui-gu ii-tl Clubs to provide voluntoui- Labor,

'6, Fai^m Security Administrationa. ' .-i.dvicu to Local Coinmittees and Diructors from Field Homo

Managomont people.b. Urge cli>^nto to use Centers for canning and perhaps make

th^msulvos availablij as voluntuor labor.

7. Ame ri cs.n Icud Crossa. Local chapters vrould participate in planning the use of

^ the C'jntijr Reserve.b. Encourage volunt^^er participation, especially of those

Yifith iied Cross Nutrition and Cantov^n training.c. ii.s3ist xTL general promotion.

8. Volunteer Participation and G^^neral Publicitya. County e.nd Local Nutrition Councils.b. Consumer Interest Committee (Council of Def^nso)c. Parent-Toachers Association*dj American Legion (particularl-^'' i-.uxiliarv)*

e. i/iiscellaneous public-service organizations*

* It is felt that these oi'ganizations might ropres'^.nt a

source of funds, in addition to local units of gov^rn-munt, to finance activities for virhich Local CommunityCanning Committees would b^j responsible.

9. General Publicitj/- and Supporta. State Nutrition Council.b. Pennsylv£.nia Department of Agriculture. •

c. Pennsylvania Department of Health.

d. Pennsylvania State College.

., e . Others .

10.^Training for Leaders and Directorsa. Refresher Course --- State College

Pago 29.PElTrlSYLVAlHA

B. Overall Coordination Thoro are' throo possibilities:

1. By Victor,'" Gardens CommittGe, in which instance follov/ing

would be organizational picture:

a. Representatives of agencies describ>.d above, as members

of the Victory Garden Committee, would perform and haveperfoi-mod various functions described, under general

direction of Victory Gardens Committee Chairman, who

would bo responsible through Director of the State

Council of Defense to the Governor for the success ofthe overall operation.

b. DPI v;ould disburse funds as a service agency providingcertain tools (equipment and personnel) necessary for

the program and would be responsible for the properdisbursement of those funds. It would also be responsi-ble! for giving general supervision to the Directors of

the Local Canning Centers.

c. Local Community Canning Committees vould be Sub -Committeesof the local Victory Garden Committee but v/ould be so

constituted as to contain a representative of the localschool system.

2. By Department of Public Instruction, in v/hich instance fol-

lowing v/ould be organizational picture:

a. Agencies described above would perform functions out-

lined under general direction of a designated officialof the Department of Public Instruction acting as

Chairman of a Statev/ide Community Canning Committeecontaining representatives of all agencies listed

under III A.

b. The "designated official of the Department of PublicInstixic tion" would be responsible through the Secretaryof Public Instruction to the Governor for the overalloperation of ti-.e whole program, including the expenditureof the State Appropriation.

c. Local Community Canning Committees would be set up for

the Statewide Comjuunity Canning Committee by the Victory-

Gardens Committee, these local Community Canning Committeeto have membership described in II F above.

d. The Local Center Directors vaould be responsible throughthe Local Canning Conunittees to the State Department of

Public Instruction for operations in the Centers and

would receive general supervision from designatedofficials of the Department of Public Instruction.

e. At the state level within DPI, the responsibility wouldbe given to the Home Economics Education Section of the

Bureau of Instruction.

Page ^0.

3. By Victory Gardens Corninittee and Department of Public In-

struction as Co-Sponsors, in v;hich instance follov>?ing v/ould

be organizational picturea. Victory Gardens Committee would be responsible for

public promotion of Local Committees, v;hich vrould beSub-Committees of Victory Garden Committee and v;o uldbe headed by principals (or their representatives) of

schools in which Centers were located.b. Department of Public Instruction vrould be responsible

for the correct operation of the Centers organized bythe Victory Gardens Committee and for the provisionof the necessary services (equipment and salaries) to

those Centers.

c. The statewide programs v/ould be known as "The PennsylvaniaComraunity Canning Program sponsored jointly by the Advis-ory Victory Gardens Committee of the State Council ofDefense and the Home Economics Education Section of the

State Department of Public Instruction, with the coopera-tion of the " (all organizations listed underIII A above, besides DPI and Victory Gardens).

d. The head of the Victory Gardens Committee and the head ofthe Home Economics Education Seo^-lon of DPI (or theirsuperiors, or designated subordinates), with the. advice of

the cooperating agencies, should jointly work out the

basic policies of the programi and should jointly issueinformation as to these policies and as to the develop-ment of the Program.

Necessary Provisions of Procedure

1. Whichever agency or agencies (ill B 3) bbcomes the coordinatinggroup, it vdll be necessary for that agency (or agencies) to

certify to the Food Distribution Administration that the Cen-ters established arid desirous of preserving federal food arevalid and responsible.a. Either some one person for each Center or the coordinating

ai'ency must be,responsible for the proper utilization of

federally-granted food.s and for the proper disbursementof Federal funds under the local purchase program.

2. It will .be necessary for an arrangement to be v/orked out withthe Department of Public Assistance v/hereby that Departmentv;ill be informed of the needs of certified Centers as to

physically-distributed foods and be informed of instances inv;hich Centers have a surplus f School Lunch cans,

3. It will be necessaiy to work out a system of reports as to

the utilization of food brought to the Centers.

U' It will be necessary to work out a system for insuring aneven and sufficient supply of volunteer labor.

Page 31

•

PENNSYLVANIA

PKOGRilM COIMITTSE - COMiv!UI?ITY CaNUING CENTEKS

Agency or OfficialOrganization Representative Capacity

Agricultural Extension Miss rignes Brumbaugh Director, HomeService Economics Extension

American Rod Cross Miss Cecile Kennedy Liaison Representa-tive

Council of Defense Mrs. Hiram B, Eliason Chairman, "Victory

Gardens Committee

Farm Security Administration Mrs. Mills Home ?vlanagement

Supervisor

Food Distribution Admini- Mr, R. J. M. Ifetteson Assistant Statestration ' - Chairman - Supervisor

Miss Lennore Sourbier rLdministrative- Alternate - Assistant

Parent Teachers Association Mrs, Edv/in F. Yarnell State PTA President

Mrs. Ralph \Yalters Head, PTA Schoo-1

- Alternate - Lunch Committee

Pa. Nutrition Council Mrs. Anna DePlanter Bowes Chairman

Public Instruction, Dept. of Mrs. Anna Green Chief, Home Economic;

Education

The U. S. Office of Education has established a program now being con-ducted in the various states which offers vocational training for .naral

war production workers. The course is knovm. as "Production, Conserva-tion, and Processing of Food for Farm Families." liXi announcement issuedby the U. S. Office of Education regarding this course is included in

this report. Also, a copy of a letter received from Mr. W. T. Spanton,Director, Rural rJar Production Training, U, S. Office of Education out-lining the scope of the program.

Arrangements have been made in many of the states to combine the facili-ties and equipment v;hich v/ill be provided for conducting the variouscourses in the Rural War Production Training Program. This will tend

to improve and enlarge our Conservation Program.

Page 32.

RHODE ISLALID

Mr. Edv/ard Barrj/', our, .State Supervisor and the Vifriter attended a

m-oeting held at the State College in Kingston for the purpose of

discussing thy plans for a Food Conservation Program for the Stateof Rhode Island. At that rneeting, after all interested groups hadapproved the plan. Dr. Honicr Stuart, Director of Extension; Mr.

Barry, and myself called on Governor McGrath for the purpose of in-

forming him as to the proposed plans and to ask his assistance in : .

setting up an operating fund necessary to carry out the program.The Governor requested that ;ve submit a procedure of operation to

him and this v/as done. The procedure is included in this report.The Govt^rnor stated he v/ould request the Defense Council to allocatefunds necessary for the operation of the program. As GovernorMcGrath rticularly interested in this pi'ogrtun, it will bereasonable to assume that a ve.ry .efficient and effective conserva-tion program can be expected in the State of Rhode Island,

TEHTATIvTI PLANS FOR CavE'IUIIITY CAKHINGCENTER PWGTiMi

purpose

:

The primary purposes are to conserve all the food possible, to can

surplus food for community and to encourage canning for home use, to

use the latest approved mv.thods of canning so as to retain the great-est possible food value to enable communities to prevent the v;aste of

food supplies and to meet possible emcrg^oncies including the feedingof school children.

Fund s

:

It is proposed that state funds be made available sufficient for the

establishment and operation of canning centers y/ell distributedthroughout the state.

It is estimated that the sum' of ^20,000 viould bo needed for the carry

ing out of this project.

It is further proposed that the director of Extension work be held

responsible for the disbursement of funds appropriated for the conduc

tion of this program.

Page 35.PJiODE ISIi3JD

Cooperating Af>ncies:

The community canning center program contemplated would be a

state-wide cooperative project, requiring the fullest coopera-

tion and parti cipiit ion by all agencies and organizations having

an interest in this field of v/ork. These should include the

following:

1. Rhode Island Extension Service

General state-wide supervision of the project includingthe location of cunturs and the selection of personnel.

2. State Department of Education, Vocatiojial Division

Home Economics teachers where located to serve as directorsof community canning centers.

3. Office of Civilian Defense (appropria'ce division)

Assistf-2ice with the responsibility for local preliminaryorganization and volunteer participation on a service andexperience basis foi the period of the canning project.

U' Agricultural Marketing Administration

Surplus food contributions when available to supplementsupplies in specific areas and to make available- largeramounts of canned food for school lunches £ind other groupsand institutions that may be deemed eligible,

5. Farm Security Administration, State Nutrition Association,State Board of Health, State Department of Agricultiiro,St;ate Department of Socio.l Welfaru, and the local repre-sentative of v\'ar Production Boards.

These groups are to cooperate v/herevcr possible in the con-duction of the project in ord^^r that canning centers may be

of maximum benefit throughout the state.

Other int-. rested groups v/hich vdll be invited to contribute and

participate vri.ll include the grange, garden clubs, Parent-Teacher

associations, service organizations and youth groups.

Page 3U.RHODE ISLAIjD

The tentative advisory committee v/ould include the follov/ing:

H,. 0. ..Stuart, Acting Director of Extension Service, ChairmanMiss Violet B. Higbee, Nutrition Specialist, Extension Service,

Vice ChairmanMiss Grace C. Whaley, Supervisor of Home Economics in Public

Schools, State Department of EducationRepresentative of the State Office of Civilian DefenseMr. E. H. Barry, Agricultural Marketing AdministrationMr. L. F. Kinney, Jr., State J4-H Club LeaderMr. James F. Rockett, Director of State Departm.ent of Educa-

tionDr. R. G. Bressler, Director of State Department of Agriculture

and ConservationMiss Olga P. Brucher, Head of the Home Economics Department,

R. I. State CollegeMiss Sara E. Coyne, State Home Demonstration Leader, Extension

ServiceMiss Florence Case, State Nutritionist, State Board of HealthMiss Doris Paquin, Home Economics Super\'l3or, Farm Security

AdministrationMr. Clemens J. France, Director of Department of Social .Welfare

Procedure

:

It is essential that the project receive the whole-hearted cooperationof the people vd-thin the community where canning centers may be. organ-ized. To effect this result, selected members 0 f t he advisory commit-tee augmented by others v;ill contact interested community groups, and

vdll present plans for community participation in the establishmentand conduction of canning cunters.

Plans vvill be made for the training of personnel that will participate

in the direction of the centers organized in the various com^iuniti es

.

The Operation of the Center:

The canning center serves the community in vAiich it is locatedand also the area immediately surrounding the community.

The tovm or community used as an area center will organize its

program so tliat it may contribute food and volunteer workers,

retain proportionate amounts of material so canned for emergencycommunity use, plan a distribution basis for such food reserves,

provide payment for all cans used for that food canned for com-

munity use, and arrange with the local school departments for

the use of home making department facilities and necessaryjanitor service.

The state project will pay for the use of fuel, the purchase

of necessary/ equipment, the salaries of directors and/or

assistant directors of local canning centers, and other costs

incidental to the establishment and conduction of such centers.

Page 35.RHODE ISL/lND

Food Rotaino'd by Cent or"""and"-Gont.-ri-but ing Towns ;

In states where eompmnitj'- canning prograras have been in operation,

the canning center and the contributing towns retain a percentage

of all food canned. -

Fnere the housevdfe does her own canning at the center, she loaves

one can out of every four with the center. Where food is donated to

the canning center by that community or is donated by the ^igricultur al

Marketing Aa-ninistration, all of it is retained for the center.

liYhore food is sent from a contributing town without labor contributionfrom that town, half of that food so canned is retained by the centerand half of the canned food is returned to the contributing town.

Where food is sent from a contributing town and home makers or volun-teer workers from that tov/n do the canning at the center, one can in

four is retained by the cunt-^^r, and the rest is returned to the con-tributing tovm..

Whore home makers and volunteer v/orkers from a contributing townbring produce to the cent-o-r for canning for their ovm privatepurposes, one can in eight is retained by the center, one can ineight is retained by the contributing town, and the remainder is

for private use by such home makers or volunteer workers.

Local Center Responsibility:

The director of the center is in charge and has responsibility for

all administrative problems, allocatit^ns of work, and keeping ofrecords.

Type of Records:

1. The type of records maintained should include the following:daily appointment blank showing the name of the volunteerv/orkers, date, number of working hours, kind and amount offood contributed.

2. Weekly reports shov/ing the number of volunteer vrorkers,

the numbor of tovms participating, the total amount offood canned, the amount retained by individuals, the amountretained by the carjiing cent'or, and the amount returned to

the contributing tovms.

3. A report or record of food receipts and distribution showingdate, town, person bringing in food, kind of produce,quantity, conditions, type of cent ainc r b rought , numberof canned food containers retained by owner, by the canningcenter and by the contributing town.

Page 36.

FJiODL ISLuil®

Distribution of Canntd Food Retained .by..the Community:

This should be the responsibility of a local distribution committeem.ade up, preferably, of the school superintendent or his appointed .

representative as chaiman, a Civilian Defense representative, theperson in charge of school lunches in the public or parochial schoolsor the home economics teacher, and a person representing the Y/elfare

interests of the tovm..

Page 37.VEMOJW

I called on- Governor Wills to discuss the Food Conservation Pro-

grara sometime ago. As a result a meeting was held at v/hich time

a Food Conservation committee v;as formed consisting of CommissionerNoble, State Department of Education, Joseph Carrigan, Dean of the

Extension Service, Mrs. James L. Bromley, Chairman, Women's Division,

Office of Civilian Deferise, and Mr. Harry i/Jatling, our State Super-

visor. At this meeting it y;as decided that a committee vrould drav/

up a procedure to be submitted to Governor ?fills for his approval

as requested. There have been very 'active garden groups in "Vermont,

and there is considerable interest in the Conservation Program inthis state, A meeting v/as hold recently v;ith the Governor at whichtime a final report was submitted for his approval. The writer at-tended this meeting at the request of the Governor, Included in thisreport is a list of the members of the committee appointed at themeeting. Provisions will be made to allocate sufficient v/oricing capital to carry out the program. It is expected that 20 to 30 communitycanning centers vdll be set up throughout the state, and the super-vision of these centers will be directly the responsibility of theExtension Division. Included in this report is a copy of the proposeprogram to be conducced in this state,

' THE VICTORY GARDEN AND FAIvilLY FOOD SUPPLY PItOGRAM

The committee established by the Vermont State U. S.D.A. War Boardto deal with problems of the Family Food Supply has determined thefollowing objectives towards the achievement of viiich its effortswill be directed,

1, To stimulate the economic use of land and labor resourcesto secure the greatest possible production of food.

2. To aid all families to produce and conserve an increasedportion of their food supply.

Organization

State Level

Representatives of all orgsjiiz ati ons which are in a position to offerprograms in support of the objectives are to bu invited to a statemeeting, the purpose of which shall be:

1. To present the problem.

2. To present information on the services v/hich are availableto 'families in the state,

3. To secure suggestions for further development of services. .

U' To develop ideas for' a comprehensive state-wide supportingprogram which will be conducted through the several non-professional organizations.

Page 33,

County Level ,

,

The extension a;;^.ertts in each County shall.

1. Soc that a list of persons desiring help on Home FoodProduction (indicated in War Work Survey conducted byAAA) program is compiled.

2. Arrange to have each of those fam.ilies contacted by theN. V. C. v;ho vvill:

a. Give them needed help, if possible.b. Inform then of the opportunities to secure adci-

tlonal asjistance.c. Supply to local leaders a list of persons desiring

additional assistance,

3. Evaluate rhe coverage v/ithin thu county and refer to- theState Executive Committee the names of tov/ns v/hich need'attention.

Arrange to have each village fainily contacted by Blockloaders (O.C.D.).

Community Level

The extension agent shall take the initiative in calling a meeting.The school officials should bo contacted prior to calling such a

meeting to determine whether or not they have establish jd a commun-it;^^ advisory committee on this program.

The decision as to the need for and type of organization at the

community level shall be left to the follovang persons constitutinga community council.

1.. One extension agent

2. District superintendent "

3. Tov/n committeeman (N, V. C.)

4. One vocational teacher (selected by superintendent),

5* One tovm comiTiittt.eman A.A.A. (by extension agent)

6. Community Civilian Defense chairman7. F. S. ^i.. supervisor

The ^U(Fpp-^upc and £vAofmans .. o

£

-i

t

he; Ibcalocommi.titfijdi "may he;y_ j^:

1, To evaluate, needs2. To suggest action on the part of local arencies

3» To make sviggestions to county and state groups

I4.. To provide a medium for exchanging information on programs.

Page 39.

VEPMONT

State- Level

County-

Level

CommunityLevel

ExtensionService(only)

ExecutiveCommittee

by,

XS.S.'D.A,

War Board

7\

Representative oforganizations in

4 the State

Communityj

Council

/

All programs sponsoredor supervised throughabove crouDs

J1«£L

Local Units

Suggested Activities

1. Standards of Production and Conservation Needs(Mail to each boxholder)(in the form of a record and score card and also to havemonthly suggestions)

Page UO,VEMOOT

As a result of a meeting held in Morrill. Hall at the University ofVermont, attended by the following: J. 'E. Carrigan, Dean of theCollege of Agriculture, and Director of the Vermont Extension Ser-

vice snd Vermont Experiment Station; Harry W. Watling^ State Super-visor, Agricultural Marketing Administration; 1/Y. Hov/ard Martin, State

Supervisor, Agricultural Education; Miss Helen R. LeBaron, StateSupervisor, Home Economics Leader; and Frank C. Essick, AssistantState i4-H Club Leader; Mrs. James L. Bromley, Chairman, Women'sDivision, Office of Civilian Defense; the following recommendationswere made:

1. We recommend that concerted effort be, made by all agencies'including the following: Agricultural Mariceting Administra-tion, Agricultural Extension Service, Vocational Education,

public Education, Womens ' Participation in Civilian Defense,

Town Governments, Parent- Teachers Associations and Fam Se-

curity Administration, and others, to stimulate and encouragethe production and conservation of the family food supplyfor the coming year in order to make the people of Vermontas self-sufficient as possible in regard to fruit and vegetablesupply,

2. We commend the past efforts of homemakers in conservation of

family food supply and encourage intensified efforts alongthis line,

3. We recommend that several agencies concerned cooperate v.l th

the community'' food conservation progreim.s that are sponsoredby the Rural Yjar Training Production Program through the

State Department of Education.

14., TVe believe that it would be advisable to have establisheda revolving fund ^^ereby tin cans may be m.ade available at

the community level and that this revolving fund be made

available for the duration of the emergency as it applies

to the food supply. It has been estimated that if lOO^^o

cooperation is obtained at community level, that 500>000cans vd 11 be necessary.

Page Ul,WEST VIRGINIA

A meeting was held at the State House in Charleston, Y/est Virginiafor the purpose of discussing the Food Conservation Program in the

State of West Virginia, A list of those present is a part of this

report. At that meeting Mr. J. 0. Knapp, Extension Director wasmade Chairman for the group. Since that time a second meeting has

been held for the purpose of setting up a procedure for theirproposed operation. A copy of the procedure is included in this

report. It is expected that a meeting v;ill be held this week withGovernor Neely for the purpose of acquainting himvdth the programand asking his assistance for setting up a fund of approximately

v25,000 to operate the program throughout the State,

PLAN R)R A COMMUNITY FOOD PRESERVATION CENTERPROGM IN W^S'£ VIRGINIA FOR 19k3

Purpose ;

The purpose of the project is to conserve surplus food produced in

I9U3 to be used in the school feeding program, and for emergencyrelief and disaster.

Due to the need for an accelerated program on food conservation in

19U3j much use should be made of these centers for Food Preservationdemonstrations.

The center will also offer an opportunity for canning food by and forindividual families of the community.

Cooperating Agenc ies;

The program, to be successful on a state-v^ide scale, will requirefullest cooperation and participation of all agencies and organi-zations having a'n interest in this field of work,.

1, State Department of Education

a. Should furnish a person on full-time basis to supervisethe project,

b. County Superintendent's Office,1 - Should have charge of canning equipment.

c. Vocational DivisionHome economics teachers should serve as directors ofcommunity can.ning centers upon the appointment ofthe county .superintendent.

2, Agricultural Extension Service, West Virginia University

a. Should prepare and publish information on food conservatiob. Should assist with Food Preservation demonstrations;c. Should furnish specialists for training schools.d. Should assist in' locating surplus food.

Page i42c

YJEST VIRGINIA

3. Food Distribution Administration

a. State and district personnel should assist vdth promo-tion and guidance of the project,

b» Should supply surplus food ^-ihen available to supplementsupplies in specific areas.

U. Office of Civilian Defense

a. Should assist v.dth responsibility for local 0 rgaaiKation.b. Should provide volunteer service (on experience basis)

for the period of canning activity.c. Should disseminate information and provide facilities

for collection of surplus food,

5. Other Agencies

a. Farm Security Administrationb. State Nutrition Committeec. State Department of Healthd. State Department of Agriculturee. State Department of Public ^^1.3 s is tanc

e

f. State Congress of Parents and Teachers.

These agencies should cooperate whenever possible in theactive support, promotion and guidance of the project.

6. Organizations which should be invited to participate are;

a. 7/est Virginia Farm Bureaub. West Virginia Farm Womens ' Bureauc. Wost Virginia State Grangedc West Virginia Garden Clube. Rotary, Kiwanis, Lions, ^nd other service clubsf. Boy Scouts £.nd other youth groups

State Advisory Committee:

This committee should consist of one representative from each of' the

follov\fing agencies or organizations. These repi'esentatives v/ill be

names by thu person officially hot.ding up th.t organiz r.tion In theState, as shown' below;

1. Food Distribution Administration -- Y'J. R. J. Zimmerman2, State Department of Education --- V/. W. Trent

5, State Board of , Education -- W. W. TrentIj-. Agricultural Extension Service -- J. 0. Knapp

5. Office of Civilian Defense -- Carl G. Bachmann6« Farm Sucurity Administration -- R. G. Ellyson7. State Department of Health -- Dr. C. F. McClintic8. State Department of ^i-r ri culture -- J. B. McLaughlin9. Department of Public .^ls si s tunc e -- Raymond Kenny

10* State Congress of Parents and Teachers -- Mrs. 7v. ii.. MeConnell

PagG k3'mST VIRGII-IIil

County ComKiittee:

In order to correlate bhe v/ork on a county basis there should be

appointed by the State ^^dvisory Coranittee a County CoTiraittee con-

sisting of representatives of those agencies and organizations

interested in this field. The committee should include*

1, County Superintendent of Schools (should serve as chairman)

2, Representative of Office of Civilian Defense

3, Representative of county Agricultural Extension OfficeRepresentative of county Farm Security .administration

5» Representative of county Department of public ^^.ssistancG

6. Representative of county Department of Health

7. Representative of county Parent and Teacher Association Council8. Representative of civic clubs, jimcrican Legion, et al

Ex e cut iv o Co 'T.ii 11 e

e

The County Committee should appoint an Executive Committoein order to expedite tho v;ork of the com:nittee.

Local Center Responsibility:

1. Local Conmittb-e

A Local Committee should be appointed by the County Committeein each community v-;here a Food Preservation center is located,and should include the follovdng,

:

a. Principal of Schoolsb. Representative' of Parent-Teachers' 2i.ssociation

c. Representative of FarmTjomen's Club

d. Vocational ^ig ri culture Teacherc. Home Economics Teacherf. Representative of other local groups interested

It i s essential tiriat thu project i-eceive the wholehearted coopera-tion of the people within the community wh^^re the center is located.If no home economics teacher is available to serve as director of thelocal center, the County Committee should select a qualified personto sei've in that capacity.

The director of the center should have charge and be responsible forall administrative, problems, allocL-tion of v/ork, and the keeping ofre CO rds

.

2. Typo of Recordsa. The type of records maintained should include the follov;ing

daily appointment blank stiovang the name of the volunteer'workers, daue, number 01 working hours, kind and amountof food contributed.

b. Weekly reports sho^.dng the numbe:.r of volunteer workers,tne total amount of food canned, the amount retained byindividuals, tho amount rutt.ined by the. center.

l^ST Vir,GIl!lA

3. The Opt; ration of the Center

a. The Food Preservation center should serve the communi-ty in v/hich it is located and also the area surroundingthe comraunitv.

b. The cornmunity used as a center should organize its pro-grari so that it I'lay contribute food and voluntebr v/orkors,

retain proportionate araounts of mat.., rial so canned foremergency community use, plan a distribution basis for

such food reserves, and arrang'^ v/ith the local school

departments for the use of home making department facili-ties and necessary janitor service.

Finances:

The State Coramittee Gstimat.os that the minimum amount of money needed

for this ])rojL.ct ".vould bu ^25,000. Th'j money v/ould bo used to pay for

fuel ustod at the various centers; for the purchase of necessan/ sup-

plius and equipment and pay obh^r costs incident to the establishmentand operation of the centcrso

The amount of money needed will' depend upon the equipment that is now

available, or can b^ made available; also on how cans and jars will

be supplied for the project.

Food Retained by -Canning C^nt'or;

Wheixi -food . i.s donat'.:.d to the c-^ntor or is raised in school or communi-

ty gardens., .or is sup-plied the Food Distribution ^idminis tration,

all of it should bvj rotairitjd in the community to bu distributed bythe Community Committee.

Yvhere housewives do their ovm canning at the c>jnter, one can out of

everj." foui' should be left at the center and v;ill belong to the com-

munity stock pile.

I-ar.e U5V]T:gt yiHCin;^

j-.eetinr, oi' I'Vcet Virginia Food Conservat iorx and C>XLLAnr ri orrs.m

£.t C-ie.rieston, -.'est ir rinia , Ja.nuary 13, l^Ii-J

John Lov/e, State Supervisor, VO^iG , Charleston, V/. "Va,

liaryin Z. Snyder, State Dep^rtvaent of A /;ri culture , (Laboratory)Charleston, Va,

Pauline Stout, State Supervisor, llorae Lcononics , Cliarleston, Vv. Va,

rltor R. Ilitchell, Asst. Director OCD, Charleston, TV. Va

,

H. .L', Baer, Si'pervisor l^lementaiy Schools, Charleston, A. Va

.

U. A. i-.napp. Asst. L::. Lirector, State Office of Civilian Defense,Ch'.rle stoT; , V/. Va ,

A. T. Ao;"er, Ad:.. J.sst. FSA, Lor^anta.'n, Ti . Va.J. 0. hnapp, Directci , A^r. Extension, j...organtown, ".J. Va.

G. A. Robertson, Adiii. J.ss't., State DepartiTLent of Arrriculture

,

Charleston, ';[, Va,

A. C. Ilandlan, Department of Agriculture, Charleston, ¥. Va

.

Willian Vfaggy, Departr.ient of Public AssistanceC. A, Hainan, Cl^ief of tlie Distribution Di"vision of the Food

Distribution Adniinistrat ion,

Chair-Tian J. 0, Enapp Survey Coin-:;ittee

;

Vice " Y[. R. J. Zirnnernan YI.R.J. Zirnierran, Chairi^an

Sec';^', Miss Pauline Stout i_iss Pauline Stout, Secretarjr

Mss Gertrude AunphriesProcedure Coin ittee Ti'illian Yfagey

J. 0. Knapp, ChairmanA. A. 3aer']ajor-U, A, lAiapp

FOOD co::si:;rvatioa aad gaaaij^g program

Pauline Stout - Secretary

At the request of Ar. V7. R. J. ZiFaTiernan, State Supervisor of theFood Distrib'ut i on Ad'-; inistration, a repi'esentative corx iittee of personsT/'/ere invited to attend a confererce for the purpose of or.'^ariizing a

state-v/ide Food Conservatior and Canning Prograiu in the Office of theColli: lis sicner of Agriculture. The organizations represented at thisorganization ineetin'" were s .'i-gri cultural hntension Service, State I.e-

part.aent of ^^":ri cu Itui e ; State Departnert of Education, and VocftionalDivision of z'lie 5"A:,te Department of Education; Department of Public.assistance ; Fan : oe'jianty .^dninistration. Office of Civilian Defense,

in-. C. A. Aalnan, a r sentative of the United States Dep3rtr.ient ofAgriculture presentee. prop;ra:'L on Food Conservation and Ca:nA:igCenters available to 'vyest Virginia,

At this v-eeting Vr . J, 0. hnapp of the Extension Service was appointedChainiian and Pauline Stout of the Vocational Division of the StateDepartiTient of Education v.'B.s appointed Secretary,

?ii:sT viiiGiriA.

Tv/o comiPLittees v/ere appointed. One to nie.ke a survey of the presentcanninrr equipment available in the State, i.eiiberG of this co:mitteev.'cre ] T , ZiiP-i.ieriian to report on available equipr:ient frori ,

I'.i'. \ie.'2^y to report for D?A, '. :iss Ilunphreys for Extension Service,and pL.uline Stout for home economcs teachers in the State,

A second cormnittee was appointed to v/ork on a plan for the coramunitycanninr -center prcgran. hei:;;bers of this comriittee were hr. J. 0,

Knapp, It. John Y\. LoT'e, Supervisor of Vocational Arriculture

,

;hr, li, K. Baer, Supervisor of Eleiientary Education, and hr„ Brevrer

of the State bcpartment of gr icu.lture ,

A neetinp of the entire c ore/iittee was scheduled in the Office of theCoiicfiiiis; loner of J.",rioulture •

Pauline Stout - Secretary;'

A second iiieetinp of the coiiii'.dttee on Food Conservation and Canningconvened in Charleston, Those present were: J. 0. ijiaop, .Di^'^^ctor

of Extension Service, Chair.::"ian, hr. V;, R. J. Zirmricrraan, Supervisorof Food ListribLiti on Adi:ii:iiKtrat ion, f.ajor hnapp of Office of Ci-

vilian Defense, I.r. ,'jilliai:i "liapp^'. Chief of Bureau of Cornnodit^r Dis-

tribution, Departvaent of P'jblic J^ssictance, llrs . Halbritter, !Tome

Supervisor, Fariri Security: ..d/'inistration, Ilr, h. E, Baer, State Super-

visor, Elensntary Education, hr, ?/, W, Trent , State Superintendent of

Schools, 1 r. John k. Lo'v/e , State Supervisor of Agriculture, KissPauline Stout, State Supervisor T;_one EconoTiilcs, Jir . M. C. Ilanlln,

and r, Carl Brei;or, State Dopartirient of Aprlculture,

peports were r:lven b^'^ two coranittees previously appointed. Th.e survey

made for a^-ailable cannlnp equipment indicated the following:

YJPA - Pr. ZiirirAerman reportlnf,. Each county b:as hand sealers and small

[;arden equlpm.ent. The P'FA i:r_dlcated all of such equipment for canning

as they ovmed would be retui'n,;d to th.e sponsor on loan basis. 12 re-

torts were also reported as available,

DPA - I'.Ir. bjap'^y reporting. Used state canneries at Pruntytovvn,

..Aoundsvllle , La]:.in and Rornney. Also. DPA' has a cannery at b'heellng.

The^.^ have availal'le 25 palvanized pans for hot v;ater-bath canning.

Driers are available in every county. The canneries :t t-he State

.Institutions can be used to some extent for comrp.odit;''- canning.

Jlome Economics Teachers - Pauline Stout reporting. Only replies

from 51;^ of teachers In State. 50 of l63 schools reporting have

pressure cookers, 2^ less than 7 quart size, 15 of sevexi quart size,

and 12 of ll|. quart or more size. There arc 101 hot water baths and

9 steam cookers, 55?^ o^ '^'^^ teachers reporting indicated their

community would profit from a c omm.xnltA' caixning center.

Page U?.VffiST VIRGINIA

The- comini ttee on the Plan for Coimnunity Canning Center Pi-ogram

as ' repo^-ted by Chairman J. 0. Knapp pressntsd a v.-ritten report -

a copy o'f Vvhich is attached. The conraittee asked for suggestionson this report. It was agreed that the purpose set forth in

the report v/as adequate. The cooperating agencies were agreedupon as being representative of the gx'oups viho might be interested

in such a program, hov^ever, such discussion arose as to the. super-

vision of the type of program and authority under v/hich supervi-sion would operate. It v/as recommended that the State Depart-ment of Education, and the County Superintendents of schools in

each county be the channel through v/hich such a program in eachcounty would operate. Some changes in the plan at this points turned necessary.

Local center responsibility as outlined in plan v/as approved asbeing necessary. Questions were asked r^^lative to availabilityof cans, and use of glass to a greater extent for canning purposes.It was discussed that individuals might use the center and payfor the use of the equipment, by leaving some earned food. The

DPa v;ill continue to pi'ovide cans for relief families if there is

a need for such service also, DPA have on hand some nevj tin and

glass jars. Som-- of the no. 3 and 10 cans are of a tj.^e to beused a second season.

The financing of such a program v;as discussed. Starve sourcesfrom v/hic}i funds might be available for necoosary expenses werediscussed, such as an approach to the Governor, the Legislatureor the State Department of Education. The olO,000 previouslyusud by DPA for purchs.se of cans and equipment for school lunchv;as transferred to State Dv:,partment of Education as of July 1,

19k3, v/ith an increase of ^-5,000 making a total of ';;15,000. It

was further r conmiended by group that the "^20,000 rt^quested in theplan be increased to ^25,000.

Mr. H. K, Baer made a motion that an order be placed v;ith F.D.A.for 2'00 pressure cooko-rs, 100-1/+ quai't size and 100-18 quart sizej

oO pressure cookers for demonstration purposes of 7 Tt. capacity -

(25 liquid quarts) and 200,000 tin cans of I'lo. 5 size. The Motionv;as accorded by Mr, Trent,

Attention v/as brought to the group that a State coordinating com-mittee had not been proA/ided for,

Mr. Trent moved that the plan presented by the coi:nmittee, boapproved, subject to revision by the committee th:-.t is appointed,with pow..r to act in r-ccordEmce v./ith suggestions made today. Mr.Brev/er seconded this nomination oxid group gave unanimous approval,

A committee was appointed to revise the Plan for Community CanningCenters consisting ofMr, Lov;e, and Mr. Knapp. ivir. H. K. Baer wasappointed chairman of the Committee.

Pago UQ,YJSST VIRGINLl

Mr. Baor movfad that the chairman and thr-jG mombors, Mr. itiggs oftho OCD, Mr. ZiaTnGrman and Mr. Trent prusi^nt to the. Governor a re-

quest for monoy needed for canning centers in '.'vest Virginia,

It was suggested that such funds as night be available for carining

centers be allocated to the State Dopartnient of Education for dis-burs^-.Taent

.

f-ULT'thur recommend:.tion wi s made that euch agt..ncy concurned ivith

this prog-ram be ;-.sk'..d to designate on'- person to be a permanentraombjr of this State Committer on Food Conservation and Canning.

Mr. Trent movud that Mr. J, 0. Knapp bo authorized to call thonext meeting of this State committee. This v/as unanimously approved.