Each section of this piece is accompanied by song. Press play and crank it.
I stumbled out of the wormhole that was the first few weeks of freshman year and landed at a new member meeting for WKDU, Drexel’s student-run college radio station. A few dozen freshmen, overconfident in their music taste, gathered in an appropriately dingy meeting room. The guy directing the meeting had a pink sticker on his laptop that bore a faux Nike swoosh, underscored by the word “cunt.”
The (impossibly cool) DJs walked us through the basics: what they do, what the training process is like, what it means to be part of WKDU, and their longstanding policy of no top 40 music — from ever, forever. A group in the back sporting t-shirts of some such bands wrinkled their noses and pulled out their iPhones. I leaned in.
Like many of the pieces I write for Foodstuffs, this is a combined story of love and revulsion.* But unlike those pieces, this doesn’t reach back into history to pluck out Victorian funeral cookies or pre-microwave bachelor foods. No, this month I’m writing about recipes that are much more recent, but still forgotten — the recipes that fill locally produced cookbooks of the 70s and 80s.
I own a small collection of these cookbooks; I purposefully keep it small, because for every good recipe I find in them, there are usually three more that simply amount to mixing a canned soup with something else from a can and putting cheese on top. You’ve probably seen the cookbooks I’m talking about — you might even own one. Produced as fundraising projects or to celebrate a particular town’s “cuisine,” these typewritten or dot-matrix printed, spiral-bound collections… More…