Family Fare: Baltimore Jewish Food Businesses Side Bar 4

Posted on June 7th, 2017 by

Article by Jennifer Vess. Originally published in Generations 2011 – 2012: Jewish Foodways

Side Bar: Gordon Salganik: “People in Washington didn’t know what to do with a brisket”

Missed the beginning? Start here.

Polish women making sausage at Wolf Salganik & Sons, c. 1930. JMM 2004.27.4

Polish women making sausage at Wolf Salganik & Sons, c. 1930. JMM 2004.27.4

“My grandfather started with a butcher shop…on the corner of Lombard and Exeter.  It was a retail butcher shop…[and] they lived above the store…. Then a company was formed….[named] Consolidated Beef and Provision Company, also known as CeeBee…. [The property ran] down Lombard street towards Wartzman’s bakery and then along, up Exeter Street to the middle of the block.  Initially, I believe…their property [was] 104, 106 South Exeter Street where the first plant was built, loading right from the street….  The first floor was where they handled the beef.  The second floor was where they handled processing, manufacturing of all kinds of meat products – bolognas, sausage, meatloafs, curing hams.  Course the curing was done in the basement.  And on the third floor is where another area where the…manufacturing of the meat products took place…[and] where they smoked the meats.

I, as a kid, went in there on Saturdays and worked around the plant…. The building expanded [and] my grandfather eventually gave up the butcher shop… My grandfather…would go out to the stockyards and buy the cattle.  And, of course the cattle were killed right there…off of Brunswick Street and Wilkens Avenue.  Cattle were brought in from the country and sold on the spot there, and around the stock yards you had several abattoirs…and…the cow would be led into one of their plants and that’s where they slaughtered the cow, and my grandfather would have some slaughtered Kosher, some were un-Kosher….  Course then it was trucked into the plant at Lombard and Exeter, and that’s where they operated and sold the beef from.

My Uncle Lewis was more or less the one in charge of the beef and the beef sales….  My Uncle Isadore took care of the manufacturing for all the meat products.  And I suppose it was 1936 or ‘37 approximately that my Uncle Jerome came into the business.  He graduated from the University of Maryland College Park and he took over responsibilities in the office…. My dad Maurice was a salesmen and sold to some accounts in Baltimore, but many accounts in Washington.  Traveled over to Washington just about every day.  And one of the things he would do in Washington would be to visit all the meat houses in Washington and purchase plates [a cut of meat] and briskets.  In those days the people in Washington didn’t know what to do with a brisket or a plate.  And they were in excess over there, anxious to get rid of them.  And the trucks…would deliver orders to various stores in Washington and would pick up plates and briskets to carry back so they had a load going over and a load coming back.

Polish women making sausage casing at Wolf Salganik & Sons, c. 1930. JMM 2004.27.2

Polish women making sausage casing at Wolf Salganik & Sons, c. 1930. JMM 2004.27.2

I’m not sure, but I think…my Uncle Isadore [was]…one of the first ones to cure corned beef in the city. …The briskets…were cured, put in sweet pickle and processed …for…corned beef.  The plates…were boned and then…rolled – pastrami…. I remember my uncle going into various loaves – meatloaves …pepper loaves and things, just processing a loaf.  Well, it’s a bologna, glorified bologna with various ingredients added to it and cured in a different way or smoked in a different way, cooked in a different way.  And they cooked hams, smoked hams, cured bacon and…smoked bacon.  And we sliced the bacon and sold it to many of the stores in the city….Consolidated… was one of the biggest suppliers of meat products…Course all this was processed right there on Lombard and Exeter Street.”

~Excerpted from Oral History 318, Gordon Salganik, n.d.

~The End~

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Family Fare: Baltimore Jewish Food Businesses Side Bar 3

Posted on June 5th, 2017 by

Article by Jennifer Vess. Originally published in Generations 2011 – 2012: Jewish Foodways

Side Bar: Benjamin Bober: “Milkmen them days, it wasn’t like today”

Miss the beginning? Start here.

Unidentified woman posing with milk can, c.1924. JMM 1998.47.7.1

Unidentified woman posing with milk can, c.1924. JMM 1998.47.7.1

“We landed on Ellis Island, and they brought us from there here to Baltimore…to my aunt.  And her husband then was a milkman.  And milkmen them days it wasn’t like today.  It was small milkmen that used to go around with milk – two cans and a little pint measure.  And you had your customers.  There was a lot of them milkmen around…. And then when I came, the first thing my uncle did was, he took me along with him…. Now when it came to Highlandtown there was already bigger milkmen.  There was milkmen that had maybe fifty cows or more.  And they used to deliver to these little milkmen….  Everybody, amongst the Jewish milk people, mostly all walked.  I think there was one had a horse and wagon….. I used to carry a can and a pint measure.  And whatever the woman wanted I would come in the house and give her whatever she wanted…. I didn’t get paid from my uncle.  I just used to help him…

See now, my mother at that time she had a little milk store.  And there was some in that neighborhood they used to come for milk and she would also sell butter….

I was in the fourth grade when my mother married a man that used to have a little farm…. On Johnnycake Road.  And that was a little Jewish settlement, [Yaazor]…. Now my stepfather, he tried to make a living from the farm itself.  He used to raise what he could, like tomatoes and corn.  And he used to have a couple of cows.  They used to make cream and cheese…. Now later on, when I got older…stepfather allowed me to have cows.  And…my mother helped and I used to also make cream cheese and butter.  I used to come in town and I had my customers,….

And then I had a cousin that had a store in the city, a little dry goods store and…I used to take care of that little store…. it was easier for her to have somebody to look after the store while she was…in the house, she didn’t have to run back and forth….

I bought a great big farm with a hundred and seventy acres [on Old Annapolis Road].  And…course I had people working for us…. That was a different farm altogether.  That was a gentlemen’s farm…. And the men used to work on the farm.  The women used to do the picking….. And…we farmed in nineteen-twenty, twenty-one, twenty-two.  I think three years we farmed it…. I had a grocery store before I bought the farm.  I had a grocery store on Monroe Street.  That was during the war.  And the troops came out, and I had the flu, I was very sick.  A lot of people died.  When I came out I just wanted to get out…and that’s how this farm was advertised.  And we went and looked at it and we got together and we bought it.  We didn’t have enough money, we had to borrow money, get mortgages on the farm…. we used to send loads of stuff in.  To Marsh Market and they used to sell it…. Now when I bought the farm there was also a lot of cows.  I’d also run the dairy then…we used to sell the milk [to]…Snesil Dairy…. And then we used to raise a lot of vegetables, like we used to have mules and big wagons, we used to send them in to the wholesale market….

Then, we left the farm, and I went, went back to the grocery business.  And my partner was a baker and he went back to the bakery business…. I held onto the farm for about forty years…. I owned it.  And I, I had this farmer that used to farm it….”

~Excerpted from Oral History 161, Benjamin Bober July 29, 1982

Continue to Side Bar: Gordon Salganik: “People in Washington didn’t know what to do with a brisket”

 

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Family Fare: Baltimore Jewish Food Businesses Side Bar 2

Posted on May 29th, 2017 by

Article by Jennifer Vess. Originally published in Generations 2011 – 2012: Jewish Foodways – this sidebar was not included in the original print publication.

Side Bar: Gustav Brunn: “I thought I could make a better seasoning”

Miss the beginning? Start here.

White glass bottle of Old Bay brand Beef Flavor, c. 1950-1955. JMM 1993.59.130

White glass bottle of Old Bay brand Beef Flavor, c. 1950-1955. JMM 1993.59.130

“My first job, I was an apprentice…in a leather business.  [Then] I bought an old company in Germany…they had rawhides, a big outfit, and quite a number of employees.  I took that one over.  They had rawhide and furs, and besides that, they had a spice business, but in a very small way.  After that, the rawhide and fur business was not good, not much profit, so I built my spice business up.  In former years, I had only pure spices.  Then later I started out and made ready seasonings…for a special purpose.

My first job in America was in the sausage factory.  You heard the name Salganik?  He had a sausage factory on Lombard Street.  I tried to get a job here with a spice company, McCormick Company.  I was working there, but his chemist wasn’t much interested.  I didn’t talk enough English, my English was very bad at that time.  I was there, I believe two days or so, three days, and then when he said you don’t understand English, then he wanted to fire me.

Then I rented the second floor down on Market Place, across the street from the wholesale fish market, a cheap price on it, and I started out to install this little metal [grinder]….  First of all, then I didn’t know anything about here, what to grind, what to make.  So I went from one wholesale grocer to another, then I came to B. Green & Company [a local Jewish-owned business], existing today as a wholesale grocer on a much larger scale.  Old Bennie Green of B. Green & Company was very nice to me, and he showed me – I asked what spice sold here, I didn’t know anything about the American spice business.  So he showed me packing pepper, ten pound boxes, and in pails, 30 pound pails.  He gave me information, what he has to pay for, what they are buying on spices.

Crab pin, promotion from National Brewing. JMM 2007.54.16

Crab pin, promotion from National Brewing. JMM 2007.54.16

I thought I could make a better seasoning for the seafood people….I started to mix it and improved it and improved it more, and so when our product was ready for selling, I would go over in the wholesale fish market across the street from where I started out and I wanted to sell already seasoning to these people.  Oh, no, they didn’t buy the seasoning, they have the best shrimp and crabs in the city, and they had their own secret recipes, everybody, and they wouldn’t buy it….So finally, I got a man a few weeks later, a seafood wholesaler around the corner there on Water Street, and I talked him in, he should take five or ten pounds….And this man’s business increased with it.  You see they liked it, when he sold his crabs they liked it a whole lot better than the others….so I got one customer after another.  And these seafood men here in the city and in the whole area must have it today.”

~Excerpted from Oral History 112 Gustav and Ralph Brunn May 7, 1980

Continue to Side Bar: Benjamin Bober: “Milkmen them days, it wasn’t like today”

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