The Time the U.S. Government Banned Sliced Bread

iStock.com/scorpp
iStock.com/scorpp

Around 1928, a Missouri jeweler named Otto F. Rohwedder invented the automatic bread-slicing machine and became the darling of American kitchens. Bakeries began advertising the pre-cut loaves as "the greatest forward step in the baking industry since bread was wrapped," prompting Americans to coin that immortal phrase: "The greatest thing since sliced bread."

But America's love of sliced bread wouldn't stop the government from later banning it.

Starting January 18, 1943—the midst of World War II—sliced bread was barred from American bakeries and homes. New baking regulations set by the Office of Price Administration had boosted flour prices, and the government wanted to prevent these costs from getting passed down to the consumer. By banning the use of expensive bread-slicing machines, the government was hoping bakeries could keep their prices low. Officials were also worried about the country's supply of wax paper—and sliced bread required twice as much paraffin wrapping as an unsliced loaf. (It prevented the slices from drying prematurely.)

The decision was extremely unpopular. On January 26, Sue Forrester of Fairfield, Connecticut wrote a letter to the editor of The New York Times complaining on behalf of the country’s housewives [PDF]. "I should like to let you know how important sliced bread is to the morale and saneness of a household," Forrester wrote, saying she was forced to hand-cut more than 30 slices of bread every day for her family. It was a waste of American time and energy, she argued. It was also a waste of money: A good bread knife was difficult to find, let alone afford, during the war.

The rule was so disliked that nobody in the government apparently wanted to confess to having the idea. The ban was ordered by Food Administrator Claude R. Wickard, but the office of Price Administration blamed the idea on the agricultural department, which blamed the baking industry.

"The 'off-again-on-again' ban on sliced bread today has all the earmarks of a bureaucratic thriller," Illinois's Belvidere Daily Republican reported. "The mystery over 'whodunnit' in the first place is surprised only by the confusion in high places and the pointing of fingers at the next guy or any one within pointing distance."

The rule also apparently took everybody by surprise. (Or, as the Daily Republican put it, "[B]akers were caught with their wrappers down, so to speak.") According to the Chicago Tribune, "[T]he governmental ban on the sale of sliced bread, effective yesterday, caught hundreds of Chicago housewives by surprise and sent them scurrying to hardware stores to raid depleted supplies of bread knives."

The ban applied to everybody except hotels, restaurants, and railroad dining cars, which were awarded a 60-day reprieve to prepare. Bakeries that refused to abide by the regulation and continued using their bread slicers faced steep fines. The New York Area Supervisor of the Food Distribution Administration, John F. Conaboy, warned bakeries that the government was "prepared to take stern measures if necessary."

But even the law's biggest proponents couldn't seem to get behind it. Emil Fink, a prominent baker and member of the New York City Bakers Advisory Committee, pushed hard for the bread-slicing ban. But one year later, Fink was in court—for slicing bread. According to The New York Times, a U.S. Attorney chastised the bakery-owner: "[Fink] called upon the Government to enforce the regulation rigidly and, at that very time, his bakery was violating the law." Fink was fined $1000.

According to a February 1943 report in the Harrisburg Telegraph, the ban wasn't even saving money—in fact, bakers in the area saw sales drop as much as 5 or 10 percent. "While all bakers have varied reasons for the prevailing decrease, they all agree that the absence of sliced bread is at least playing some part in the drop," the paper reported.

Not only did the rule fail to save money, it didn't even save that much wax paper. On March 8, 1943, the ban was rescinded, prompting jubilant headlines across the country. As The New York Times trumpeted: "Sliced Bread Put Back on Sale; Housewives' Thumbs Safe Again."

Winner of Reynolds Wrap Contest Will Get Paid $10,000 to Sample the Country's Best BBQ

iStock/bhofack2
iStock/bhofack2

Which American city has the best barbecue is the root of one of the country's oldest culinary debates. As Thrillist reports, Reynolds Wraps is looking for one unbiased individual to travel the United States sampling barbecue ribs to determine which location makes them best—and the aluminum foil brand will pay them $10,000 for their trouble.

The winner of the 2019 Reynolds Wrap contest will take a two-week trip to "some of the most notorious BBQ cities," which last year included Nashville, Memphis, Kansas City, Dallas, and Austin. As Chief Grilling Officer, the smoked meat connoisseur will be tasked with identifying the best barbecue ribs in America, with Reynolds providing travel, lodging, and a $10,000 stipend for them and a guest to make the journey as smooth as possible. In return, the company asks that the CGO share grilling tips, techniques, and photos of their feasts to its website and social channels.

According to Reynolds Wrap, the position is perfect for anyone who doesn't mind "being paid to taste test some of the most delicious BBQ ribs across the country, posting envy-inducing pictures of your food and falling asleep every night dreaming about your next rack of ribs." Anyone can apply by submitting a photo of themselves grilling their favorite recipe along with 100 words pitching themselves for the job to careers@ReynoldsWrapCGO.com. The application deadline is June 19 and the barbecue tour starts sometime in August.

If you're not selected the contest winner, that shouldn't stop you from planning your own barbecue-themed road trip this summer. Here are some of the best barbecue cities in the country and where to eat in each one.

[h/t Thrillist]

8 Things You Might Not Know About LongHorn Steakhouse

Mike Mozart, Flickr // CC BY 2.0
Mike Mozart, Flickr // CC BY 2.0

Since its founding in 1981, LongHorn Steakhouse has become a familiar destination for those seeking sirloins and strip steaks. With more than 500 restaurants across the country and a 5 percent total sales growth in 2018 [PDF], LongHorn has definitely branded itself as a cut above in the steakhouse market. Dig into these facts about the dinner chain.

1. The original LongHorn location was once an adult bookstore.

George McKerrow Jr., a part-time bartender, opened the first LongHorn Steaks Restaurant & Saloon in Atlanta in August 1981. Before remodeling the building as a restaurant, though, it was an x-rated video- and bookstore. McKerrow added tablecloths, a jukebox, and bumper stickers to the walls, but he kept the back-lit booths that were once used for watching short peepshow videos.

2. LongHorn almost never got off the ground.

After LongHorn opened, it had a rough time taking off. "I had quit my previous job, fronted a lot of my own money, had a young daughter, and I was spending my days building that restaurant, literally, with my own two hands," McKerrow told The Atlantan in 2018. At the end of the first month, LongHorn was serving just a handful of meals a day, with McKerrow cooking, waiting tables, and washing the dishes.

3. A snowstorm saved the restaurant.

By January 1982, McKerrow was weeks away from shutting down LongHorn. But then one night, it started to snow—something that is a real rarity in Atlanta (and that particular storm is still known as the Snow Jam of '82). Drivers soon abandoned their cars on the roads, and LongHorn became a shelter from the freak blizzard. "We pulled a sign out front that said 'Drinks $1 While It Snows,'" Dave George, a former president of LongHorn Steakhouse told AirTran Magazine in 2006. "So all these people forced to pull over walked in 'til they filled the place up. And over the storm's three days, the steaks plus the genuinely friendly atmosphere surprised people, generating loyalty." By springtime, word-of-mouth had gotten LongHorn off the ground.

4. LongHorn really is all about the meat.

A slab of steak on a white plate with a knife
Yelp Inc, Flickr // CC BY-NC-ND 2.0

It was McKerrow's passion for grilling and dream of serving the perfect steak that led him to open the restaurant. Today, menus revolve around including ribeyes, T-bones, their signature porterhouse, a slow-roasted prime rib, and Flo's Filet, which LongHorn says was named for a server who loved that particular cut.

5. McKerrow didn't stop with LongHorn.

After the success of LongHorn, McKerrow expanded his steakhouse empire by opening Capital Grille. In 2002, he teamed up with Ted Turner to launch Ted's Montana Grill, which he is still the president and CEO of today.

6. Employees must complete extensive training to become a LongHorn Grill Master.

Every LongHorn location has two or three employees who have completed the training to be considered "Grill Masters." Once these grill chefs are certifiably ready to tackle any meat order, the best of the best can compete in a company-wide "Steak Master" competition. During the yearly contest, multiple "grill-off" rounds narrow 5000 Grill Masters down to seven for the final showdown. If you live near Cuyahoga Falls, Ohio, congratulations—your ribeye might have been seared by 2018 reigning champion Michelle Cerveney.

7. LongHorn has a grill hotline for holiday weekends.

To take some of the pressure off family grill masters during the Fourth of July, LongHorn launched a call-in helpline to answer anyone's burning questions about the art of preparing dinner over flames in 2013. Called the Grill Us Hotline, the program put 25 Grill Masters on call during the evenings of the holiday weekend. The hotline has since continued and been expanded to cover Memorial Day weekend as well.

8. On the web, LongHorn is in an imagined relationship with Denny's.

In one of the more bizarre corners of the internet exists a community of users, especially on blogging site Tumblr, that create anthropomorphized accounts for various restaurant brands. In June 2013, two months after Denny's launched their official Tumblr account, an unofficial Tumblr was created for LongHorn Steakhouse. Whoever ran the site, which has since been deleted, began making references to being in love with Denny's. As things tend to do on the internet, the idea took off and resulted in a community of users who spent their time shipping "Denhouse."

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