All in Food Writing
"Carvel Ice Cream, that was a suburban thing man! Growing up in the South Bronx [in the 1970s] we never had luxuries like Carvel or Mc Donald’s. Those companies never considered opening franchises in the Bronx, they were too scared. When we thought of Carvel growing up, we thought of about the suburbs, you know Long Island, Westchester, and places like that.”
Feasting at the Big Quarterly began early in the morning and continued throughout the day. The varied menus consisted of fried chicken, chicken pot pie, ham and cabbage, hot corn pone ....
In writing my first food history book Hog and Hominy, I interviewed my father Fred Opie Jr. Out of that conversation came a story about an ice cream related job he had as a boy growing up in the Hudson Valley’s Village of North Tarrytown (later renamed Sleepy Hollow) in New York. My father’s description of the job he had helping the town’s ice man make deliveries reminds me of an ice cream production and preservation system unknown to his two grandchildren.
