From Shulman's Eat the City: “The High Line, an elevated freight line, had to be constructed from Thirty-Fourth Street down to Spring Street, cutting right inside of warehouses to make second-story meat deliveries.” In this image, the High Line runs through the former Cudahy Meatpacking plant. Photographer unknown.
Journalist Robin Shulman, author of Eat the City, will lead a unique walking tour of the High Line’s fascinating food history on Wednesday, June 5. To whet your appetite for Robin’s tour, we’ve included an excerpt from her book below. Learn more about ‘Eat the City’ High Line Meat Tour and purchase tickets today.
In the 1870s, the Chicago clearinghouses shipping beef and pork to East Coast cities realized it would be cheaper to send dead meat than live steers. They built massive stockyards and slaughterhouses where they could “disassemble” cows and pack the carcasses to travel efficiently. In a leap of technology, they harvested ice from the Great Lakes and stored it in stations along the train routes to cool the meat they sent in rail cars all the way to eastern cities. Prices went down, and Harper’s Weekly heralded a new “era of cheap beef.”