Once Upon a Time…02.24.2017

Posted on November 21st, 2017 by

The Baltimore Jewish Times publishes unidentified photographs from the collection of Jewish Museum of Maryland each week. If you can identify anyone in these photos and more information about them, contact Joanna Church by email at jchurch@jewishmuseummd.org

JMM 1995.142.31.16

JMM 1995.142.31.16

Date run in Baltimore Jewish Times: February 24, 2017

PastPerfect Accession #: 1995.142.031.016

Status: Dueling Identities! Some callers identified the man on the right as Rabbi Vitsick, while others identified him as Alexander Davis, a butcher who worked at Shapiro’s. What’s your vote?

Thanks To: Reva Sufel, David Shapiro, Isaac Samuel (nephew of Alexander Davis), Phil Shapiro

 

Posted in jewish museum of maryland




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~

Posted in jewish museum of maryland




Family Fare: Baltimore Jewish Food Businesses Part 2

Posted on May 10th, 2017 by

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

Part II: Immigration: “In the United States they would have an opportunity.”[1]

Missed part I? Start here.

The streets of America may not have been paved with gold at the beginning of the twentieth century, but immigrants flooded into the United States looking for opportunities.  A large number of Jewish immigrants chose food as their opportunity.  New arrivals could begin modestly and gradually build a business, supporting their families and even giving a boost to others.

Sol Grossfeld a baker from Radom, Poland immigrated to the United States in the 1920s and established the Warsaw Bakery with partner Solomon Hartman. Courtesy of Mrs. Gertrude Grossfeld Katz. JMM 1992.211.1

Sol Grossfeld a baker from Radom, Poland immigrated to the United States in the 1920s and established the Warsaw Bakery with partner Solomon Hartman. Courtesy of Mrs. Gertrude Grossfeld Katz. JMM 1992.211.1

Immigrants did not often arrive in America with much money, but even so many sought to support themselves rather than relying on employment in someone else’s business.  The Lozinsky family, for example, started as small as anyone could.  They “would take big baskets to the fish market, buy fish, and bring it back. Then they would stand on the sidewalk and sell the fish.”[2]   Others sold out of carts or stalls on the street or out of rooms in their homes.

These small shops supported more than just the immigrants who started them.  The benefits often spilled out to others in the immigrant Jewish community.  Once settled in America, men and women helped to bring over siblings and cousins and other extended family, sometimes giving them jobs until the new arrivals could move out on their own.  As Milton Schwartz of Crystal’s bakery explained, “Everybody that my parents would bring over from Europe, they gave them a job in the bakery. I had several cousins working there. Until they got their start in the New World and could go out on their own, they always had a job in our bakery doing something.”[3]

Nathan London, born in Russia, opened a kosher butcher shop on Lombard Street, c. 1900. Courtesy of George London. JMM 2001.109.1

Nathan London, born in Russia, opened a kosher butcher shop on Lombard Street, c. 1900. Courtesy of George London. JMM 2001.109.1

Some of the more successful businesses with large workforces gave jobs to new immigrants who were not relatives, perhaps remembering their own struggles trying to make a living.  Gustav Brunn (later the creator of Old Bay and owner of his own large company, Baltimore Spice) worked briefly for Wolf Salganik, the meat processor before striking out on his own.[4]  As late as the 1980s, Brunn’s workforce included a large number of recent immigrants from Europe and Asia.

In some cases settled immigrant families offered homes to newcomers.  Charles Bluefeld, whose wife later started Bluefeld catering, came to Baltimore without any connections.  When he immigrated in 1906 he boarded with the Schreiber family, who ran a meat business (and later a supermarket), though he had no connection to the family and did not work for them.  From earning money to providing a home food gave many immigrants a start.

Continue to Part III: Learning the Trade: “Baking was the only trade he knew.”

Notes:

[1] Dora Silber and Kathryn Sollins interview, n.d.,  OH 123, JMM.

[2] ibid.

[3] Milton Schwartz interview, November 9, 2005, OH 676, JMM.

[4] Louis and Philip Bluefeld, interview, August 6, 1979, OH 75, JMM; Gustav and Ralph Brunn interview, May 7, 1980, OH 112, JMM.

Posted in jewish museum of maryland




Next Page »