The eating facilities in the camps were large mess halls with long lines and crowded tables. Group living tended to erode family solidarity, as teenagers escaped parental authority by eating with friends rather than family. The quality of the food was poor and milk and fresh meat were constantly in short supply. Inexpensive foods such as wieners, dried fish, pancakes, macaroni and pickled vegetables were served often. The diets of the camp inmates improved only after they began growing some of their own food.
This material is based upon work assisted by a grant from the Department of the Interior, National Park Service. Any opinions, finding, and conclusions or recommendations expressed in this material are those of the author(s) and do not necessarily reflect the views of the Department of the Interior.