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| Duration | 00:06:28.516 |
| Abstract | Mr. Rynning discusses the following topics: Storing food, ice boxes and salt rubs, 1900s -- Change in health concerns, food poisoning and injury, 1900s -- Food processing by hand, corn cutting and husking -- Steam locomotive to transport crops -- Types of crops available, La Crosse, Wisconsin, 1900s. |
| Interviewee | Rynning, Rolf |
| Interviewer | Fredricks, Howard R. |
| Owner | University of Wisconsin-La Crosse |
| Type of resource | sound recording |
| Genre | sound |
| Genre authority | marcgt |
| Publisher name | University of Wisconsin-La Crosse Oral History Program |
| Place of publication | La Crosse, Wisconsin |
| Date published | 1973-09-25 |
| Date captured | 2018-04-12 |
| Language | eng |
| Subject topic | Rynning, Rolf -- Interviews Authority: LCSH |
| Subject topic | Oral history Authority: LCSH |
| Subject topic | Oral history -- Wisconsin -- La Crosse Authority: LCSH |
| Subject topic | Interviews -- Wisconsin -- La Crosse Authority: LCSH |
| Subject topic | La Crosse (Wis.) -- History Authority: LCSH |
| Subject topic | Families -- Wisconsin Authority: LCSH |
| Subject topic | Work -- Wisconsin -- La Crosse Authority: LCSH |
| Subject topic | Recreation -- Wisconsin -- La Crosse Authority: LCSH |
| Subject topic | La Crosse (Wis.) -- Social life and customs Authority: LCSH |
| Content | 00:00:10—Storing food, ice boxes and salt rubs, 1900s | 00:01:20—Change in health concerns, food poisoning and injury, 1900s | 00:02:45—Food processing by hand, corn cutting and husking | 00:03:30—Steam locomotive to transport crops | 00:05:20—Types of crops available, La Crosse, Wisconsin, 1900s |
| Source note | Tape 4 of 4. |
| Use and reproduction restrictions | This material may be protected by copyright law (e.g., Title 17, US Code). For more information about the University of Wisconsin-La Crosse Murphy Library's copyright, fair-use, and permissions policies, please see https://digitalcollections.uwlax.edu/. |
| Collection | UWL Oral History Program Collection |
| ID | aa172543-df64-469f-9585-15a8bb4e56e4/wlacu000/00000018/00000123 |
| Doi | 18-0123 |