Breadlines and soup kitchens
Breadlines and soup kitchens are critical components of social support systems aimed at providing free food to individuals facing economic hardship. Historically significant during the Great Depression, these initiatives emerged as vital resources in urban areas, where long lines of unemployed individuals often formed outside locations offering basic nourishment. Breadlines typically distributed bread and minimal food items, while soup kitchens provided heartier meals, primarily soup, due to its cost-effectiveness and ease of preparation. These kitchens served a variety of hot dishes, with meals often supplemented by beverages and desserts when available.
Soup kitchens were generally operated by established nonprofit organizations, relying on donations, surplus food, and community contributions. Noteworthy instances, such as Al Capone's soup kitchen in Chicago, illustrate the diverse origins of these programs. While some individuals felt shame in accepting free food, others found community and camaraderie in the experience. The impact of these services has been a point of discussion, with critiques suggesting they may inhibit self-sufficiency; however, the overarching belief in the importance of feeding the hungry often prevails. Today, the legacy of breadlines and soup kitchens informs modern relief efforts, as similar programs continue to address food insecurity and support vulnerable populations.
Breadlines and soup kitchens
Centers for the distribution of free food to the hungry
With millions homeless or without income during the Great Depression, simple and direct measures for the relief of hunger sprang up in various cities. Although these measures were criticized as stopgaps, they eased the plight of many desperate people.
Providing free food to impoverished citizens has been seen as a duty by numerous civilized societies. At various times, this work has been done by government entities, religious or civic groups, labor unions, and, occasionally, by individuals. During the 1930’s, breadlines and soup kitchens became a feature of most urban landscapes.
Typically, breadlines formed outside a given location, with the operators handing out bread of varying quality and sometimes other basic foodstuffs. Recipients took the food home or, sometimes, ate on the spot. Soup kitchens served simple meals, usually in indoor facilities. Soup was the default choice for menus because it is economical and expandable. Large quantities can be cooked and served with a minimum of utensils, and soup recipes can be stretched or varied depending upon what donations come in. The Depression-era cooks at the kitchens were adept at making hot meals from a variety of inexpensive ingredients. Hot dishes such as macaroni and cheese, casseroles, and simple sandwiches were often served. Coffee, tea, or fruit drinks and desserts such as cake or pastries were added when available.
Any place preparing and serving meals to large numbers of people requires a kitchen for food preparation, certain hygiene precautions, and several people to manage, cook, and serve the meals. For this reason, soup kitchens were usually run by established groups. Food was obtained from donations, government commodity banks, retail outlets’ surpluses, and community gardens. Although the majority of sponsoring groups were nonprofit and well established, some unexpected operators also ran food programs. The gangster Al Capone set up a soup kitchen in Chicago that served around three thousand meals per day. The meals there were said to be excellent.
Many impoverished people were ashamed to take free food. Men hid their faces when photographed in breadlines. On the other hand, at least one Depression survivor wrote a essay about the camaraderie of waiting in a local breadline on Saturday afternoons. Neighbors exchanged gossip and jokes and, after a few hours in line, collected high-quality bread, milk, butter, and cheese to take home to their families. Songs, stories, and other popular lore circulated about the experience.
Impact
Some criticize soup kitchens as “band-aid” measures or say they undercut self-reliance. However, the reasons for feeding the hungry often outweigh the objections. Feeding the hungry is not only a tenet of most religions but also a tactic for combating social unrest. The Depression-era soup kitchens provided a model for future relief projects during hard times. Breadlines that handed out basic foodstuffs later mutated into a large government-commodities program that distributes surplus food items to both schools and individuals. In the midst of economic distress, food pantries and their predecessors continue to aid the impoverished.
Bibliography
Marchant, John, et al. Bread: A Slice of History. Charleston, S.C.: History Press, 2009.
Terkel, Studs. Hard Times: An Oral History of the Great Depression. New York: The New Press, 2000.