Think ‘n Drink: Eating for Victory – Food Stories from World War II and Beyond
April 6, 2023: 6pm to 7:30pm
Please join us on April 6th at 6:30pm for our free Think & Drink series presentation “Eating for Victory – Food Stories from World War II and Beyond”.
One of the most important places on a submarine is the galley. Working in the heart of the boat, cooks face the task of feeding 80 submariners four times a day. Food is central to a crew’s survival and overall morale, but creating those meals under the waves comes with its own challenges. Join the Wisconsin Maritime Museum to hear from a panel of veteran cooks about what cooking in a submarine galley was like. Also, learn how Wisconsin’s kitchens changed during World War II to support the war effort.
Get a taste of the past with our featured drink: the Suffering Bastard, a gin and brandy buck! Invented in Egypt during World War II as a hangover cure for Allied Officers, the Suffering Bastard is credited with defeating the Nazis in Africa.
In 1942, the inventor of the cocktail, Joe Scialom of the Shepheard’s Hotel in Cairo, got a telegram asking him to send as much of the cocktail as possible to the front of the Battle of El-Alamein. Gathering up all the containers he could find, Scialom shipped 8 gallons of the hangover cure to the frontline. The rejuvenated soldiers were able to hold off the Nazi invasion of Africa.
Along with the Suffering Bastard, the bar will offer the Lucky Bastard, a non-alcoholic version of the drink, beer and wine for purchase. Doors and bar open at 6:00 pm. The talk and live stream portion begin at 6:30 pm. To access the live stream of this event, please register here: https://forms.gle/
Doors and bar open at 6:00 pm. The talk and live stream portion begin at 6:30 pm. To access the live stream of this event, please register here: https://forms.gle/
Admission is free both in-person and virtually. For more information about this talk and upcoming events at the museum please visit our website https://www.wisconsinmaritime.
The dates and information listed here are subject to change. Please call to verify dates and details.