I read an article about American cheese and have adapted it for Rotary Bulletin use (aka not total plagiarism). American cheese: it’s salty, it melts easily, and it doesn’t smell like feet. It also, interestingly enough, played a critical role in history. In the early 20th century, American cheese was first produced on a large scale when soldiers on the front lines of WW1 needed something that would fortify them without spoiling. The game-changing invention provided both nourishment and comfort to American troops abroad, fueling the first of our back-to-back world championships. And then something happened. Suddenly, it was acceptable to serve sushi at ballgames. Pretzel sticks took a backseat to whatever "charcuterie" is. Actually I like Charcuterie…just not at baseball games. Then society grew suspicious of words like “preservative” and “processed,” even though, at one point, those very things saved our country from going hungry. American cheese had lost its processed, shiny luster. In closing, as we all begin celebrating in backyards this summer, remember to invite a certain orange rectangular guest to the party (Kraft singles or the entire long block of Velveeta). And when your neighbor hosts a BBQ, and asks if you want Gouda or Roquefort on your burger, well, you just remind your neighbor of the individually wrapped cheese preferred by soldiers. Loudly demand that your burger come draped in a dairy-based slice of Americana, and then inhale that burger with pride and gusto. Finish it off with your favorite beer! |
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