In September 1961, the Charlotte News ran a column by food editor Marie Adams about preparing dishes that looked “as appetizing as possible—without benefit of cooking or heating.” But Adams wasn’t writing for people on a camping trip or weathering a long power outage at home. These recipes were intended for the “fallout shelter housewife.” In her column, Adams provided a full heatless menu made with canned or jarred ingredients, like vichyssoise topped with dehydrated chives, and a spread for Saltines made with deviled ham, dried parsley, and canned mushrooms….
