It's been about 100 years since the News Tribune reported, deep on Page 3, that the cost of making a traditional Thanksgiving meal was about to plummet to record levels.
"Oh, Boy!" read the headline on Nov. 2, 1921. "Turkey Dinner on Skids; Price Cut Half."
Retailers advised readers that the essential provisions would be "reduced materially" within the next 10 days. The projected prices, according to the News Tribune, were: turkey, 50 cents a pound (about $7.66 in modern times); ducks, 49 cents a pound; chickens starting at 22 cents a pound; and sweet potatoes, 8 cents a pound.
The one holdout: cranberries.
"The cranberries, for some reason or other, have not been sufficiently liquidated and there is a short crop, or in the verbiage of the finance page, it is a bull market," the News Tribune reported.
At the present time, there were few turkeys and ducks available for purchase, but more were expected to "pour in" during upcoming days and decrease prices.
The News Tribune offered another T-Day tip: Duluth grocers were still carrying a few bottles of B.T.W. sauce for plum puddings. According to the report: "This 'before the war' stock has been overlooked by the thirsty public and the aroma is said to be of sufficient quality to please even the old time bottle scarred veterans."
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November 01, 2021 at 05:40PM
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Once Upon a Time in Duluth: T-Day ingredients were trending toward cheap, except cranberries - Duluth News Tribune
"ingredients" - Google News
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