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The German prisoners took care of their own cooking, baking and even had a very large "Victory Garden" that produced more than their own needs required. |
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The Atlanta prisoner of war bakery
was operating full blast. With ovens like those in fighting zones, the
bakery was turning out 1,044 pounds, or 522 loaves, of white bread daily.
For variety, rye bread was baked in limited quantities several times a
week for consumption by both American personnel and German POWs.
Food was shipped to Atlanta from the quartermaster section at the Kearney Air Field since it was the closest major base to the POW camp. The prisoner population changed a great deal with the seasonal farming work. Also, it was never known in advance exactly when newly captured prisoners would be arriving. |
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