[57] For partial list of kitchens and dates of closing, see Sixth Annual Report of the American National Red Cross, 1910, p. 43.
It must be borne in mind that the kitchen system was introduced after the bread line had been reduced to less than one-half its greatest length, and that it threw into conspicuous relief those who were without power to re-establish themselves or unwilling to try to do so.
The hot meal kitchens caused no sudden drop in the amount of food distributed. On May 12 when, as has been already commented upon, there was a marked decrease in the number of persons receiving rations, there were but five kitchens in operation; but the new method did effectively help to weed out those who no longer needed free rations. Colonel Febiger wrote late in June that “by the operation of these hot food camps thousands of dollars were saved for future relief; probably 95 per cent of the 15,000 persons now being supported by food relief were absolutely in need of it, those not in need either having withdrawn or having been forced out.”
The kitchens were at first run exclusively by the Desmond Construction Company under contract with the Bureau of Consolidated Relief Stations; that company, which had already made its experiment, having been the only one willing to undertake what was considered by the contractors to be an undesirable job. When by June 21 the number of kitchens had been gradually increased to 27, two other contractors were operating under the Bureau.
The Bureau and the Red Cross provided police protection, furnished sites for the kitchens, and supplied fuel and water. Each contractor provided his own buildings or tents, equipment, and service. The contractor agreed to furnish a wholesome meal, and to submit his daily menu to the relief officials for approval.
An open air dining room
In Golden Gate Park
Hot Meal Kitchens