I graduated in 1934 at the age of 17, ready to join my dad for additional schooling. Writing and recalling that period, I am researching his past, in order to create for you an image of that time .
Pop, Israel Roth, was born in1885 and left Austria in 1902 at the age of 17. I think that he was brought to N.Y. by his older brother prior to being drafted into the army. He started his career in the dairy business and thrived on his own as a self employed businessman. Unfortunately, the depression destroyed his wholesale business. He re-enters the retail dairy business in 1930. The store was located around the corner of our house, which made it very convenient, for him and the family.
So, here I am at the age of 17, joining Pop who began his business career at the same age. My abiding regret is not being curious about his life in Europe and his voyage to the U.S. and his struggles to achieve some measure of success in a strange environment. He was close to 50 yrs. of age and had to start all over.
Dairygrocery stores in those days were entirely different to the present. There was no refrigeration. Large slabs of ice were brought in by icemen who delivered via truck, and put them in the compartment atop our dairy counters. We also had an ice-box on the floor, which housed a large milk can and another can for sour cream. We sold milk and cream loose. Customers would bring a glass container and buy these items by the measure . Butter came to us in a large wooden tapered container. To prepare it for sale to customers, we would open up the tapered cone shaped 50 pound or more slab of butter and prepare it for placement in the iced display counter. We would use a slicing tong, which was large enough to surround the slab of butter. The tong was made of steel and a steel wire was attached to this U shaped instrument. We would then slice through the butter making even layers. We re-boxed the slab of butter and put it on display in the glass enclosure. This made it possible to cut the butter to order. Little did we know, that in a short period of time small grocers would be outmoded. Frozen food was being introduced by Birdseye and self service stores were starting up. A&P the largest chain of grocers was starting to close small stores and converting to Supermarkets.
To adjust to this change, Pop started to bring in dried fruits, and appetizers, i.e,herring in barrels and smoked salmon. Because Pop closed his store on Saturday (he was Shomrei Shabbos) observed Saturday, he was permitted to be open on Sundays. (Sunday Blue Law was in effect. Retail shops were closed on Sundays). This created an opportunity for us to develop a good flow of sales in a specialty food business, while still maintaining the dairy butter and eggs and canned foods. Not only did I became an expert Lox slicer, but I got experience in marketing. Be aware of the changing markets and adapt to the change.
During this period, most immigrants were coming in from Europe, many of them Jewish So in order to earn money and support growing families, many went into food businesses. There were Kosher food shops, Deli ’s and dairy restaurants and fish stores. Now, 70+ years later, as I walk thru the city I see ethnic food shops and eateries of every nation in the world and only a few remaining Jewish places to eat. I can relate to all of the new shop owners, having gone through the same experience . But what amuses me is to see an Asian baking Bagels or a Latino slicing Pastrami in a Deli shop, etc. The new immigrants are taking over our ethnic foods. Even in this diner owned by a Greek family, that Mark and I go to on Route 17 for lunch, I get a kick when I order chicken soup with Matzo Ball.
During these four years, working with Pop, I became very close with him. He worked very hard and never complained. He had an optimistic attitude and was very jovial. He was pleasant with the customers, mostly women. In those days females were expected to stay home and raise children. (The good old days). He was observant of all Jewish holidays. Friday nights, the family ate dinner together, after he returned home from shul. Passover holiday was special. We would clean the entire house and change the dishes to eliminate all chumatz. There was also a religious program, where a store owner who owned food that was not for the Holiday,would sell his ownership to a non-Jew for the Passover period and re-take ownership at the end of Passover. I always thought this was strange. There’s a word for this procedure that allows one to maintain his Orthodox belief and still maintain his religious attitude. He cleaned out our stockroom in back of the store and displayed all Kosher for Passover goods, where we would write up special orders for delivery to customer’s homes.
This program was very successful and taught me to seek out special markets.