The Campbell's Story

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TOMATO NET WT. 10.75 OZ. (305g)

THE CAMPBELL’S BOOK

introduction

Campbell’s

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— Founded by

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profile

Campbell Soup Company

Campbell Soup Company, also known as Campbell's, is an American producer of canned soups and related products. Campbell's products are sold in 120 countries around the world. It’s headquartered is located in Camden, New Jersey. Campbell's divides itself into three divisions: the simple meals division, which consists largely of soups both condensed and ready-to-serve, the baked snacks division, which consists of Pepperidge Farm, and the health beverage division, which includes V8 juices. Campbell's runs a program for schools, Labels for Education.

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Campbell’s journey

the campbell’s journey An insight of how Campbell’s has grown as a company over the years. With a rich and dense history, Campbell’s has made a name for herself.

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— 69: Joseph Campbell and Abraham Anderson form a partnership, Anderson and Campbell, in Camden, New Jersey, to can tomatoes, vegetables, jellies, condiments, and mincemeat.

— 76:Partnership is dissolved; Campbell buys out Anderson's interest, changing the name of the firm to Joseph Campbell & Company.

— 82: New partnership is formed under the name Joseph Campbell Preserving Company.

— 99: Company successfully develops method of canning condensed soup.

THE RISE century — 05

— 05: Company's name changes to Joseph Campbell Company.

— 11: Campbell's soups are first marketed in California, providing the brand with national distribution.

— 15: Franco-American Food Company is acquired.

— 22: Company is incorporated as Campbell Soup Company.

— 31: Campbell ventures into radio advertising WHICH WAS A SUCCESS. — 54: Company takes its stock public on the New York Stock Exchange.

— 55:Acquisition of C.A. Swanson & Sons, originator of the TV dinner, takes Campbell into frozen foods.

— 61: Pepperidge Farm, Incorporated is BEING acquired.

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— 95: Campbell pays

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for Pace Foods Ltd. — 98: Company spins off its specialty foods segment, including Vlasic pickles and Swanson frozen foods; Campbell is now focused on four core areas: soups, sauces and beverages, biscuits and confectionery, and foodservice.

— 70: Chunky ready-to-serve soups make their debut.

— 74: Campbell acquires full control of Godiva Chocolatier, Inc. — 78: Vlasic Foods, Inc. is acquired.

— 81: Prego spaghetti sauces are introduced.

— 01: Several European dry soup and bouillon brands are acquired from Unilever for

$900 MILLON

; under new leader Douglas R. Conant, Campbell launches major revitalization program

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mmm

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Vegetarian

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Campbell’s anatomy

ANATOMY OF THE CAN

— the iconic campbell’s soup can

condensed

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FLAVOUR

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SOUP

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Campbell’s advertising

First agencies Campbell also began to use agencies to create its advertising in the 1920s. The company's first agencies were based in Philadelphia, including the F. Wallis Armstrong agency, which worked with Campbell in the early part of the decade, and its successor shop, Ward Wheelock Co., with which Campbell worked into the 1950s.Campbell first entered network radio in 1934 with a modest budget of $205,000. By 1936, the company had become the No 11 network radio advertiser and was spending more than $1.3 million a year in that medium. Campbell's most notable radio coup came in December 1938 when, three weeks after Orson Welles' "Mercury Theater on the Air" startled the U.S. with its "War of the Worlds" dramatization.

Campbell bought the show, sponsoring it under the name "The Campbell Playhouse."

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The most significant development in Campbell advertising in the 1930s perhaps the most significant in the history of the company came with its first radio ads, which introduced the "M'm! M'm! Good!" jingle. It became a national catchphrase by the end of the decade and, while Campbell has used other slogans and campaigns, the "M'm! M'm! Good!" jingle has continued to be used regularly since its inception.In the 1950s, the company moved heavily into TV sponsorship. The medium allowed Campbell to combine its two most successful advertising creations, the "M'm!

M'm! Good!" jingle and the Campbell's Kids, who were depicted in animated form, eating soup and singing. Campbell used both in its first-ever TV spot in 1950. The company also advertised on several family-oriented programs, including "Lassie" and "The Donna Reed Show" (whose star also appeared in spots for Campbell).

In 1954, Campbell undertook a major restructuring of its agency affiliations. After ending its long association with Ward Wheelock, Campbell appointed a search committee to survey 15 agencies. The major winners were Batten, Barton, Durstine & Osborn and Leo Burnett Co.Campbell introduced two new lines of soup in the 1960s and 1970s. Manhandler soups, created in response to requests from homemakers for more substantial foods for their spouses, were introduced in 1968.

The jingle "How do you handle a hungry man? The Manhandlers!" was used to foster the image of soup as a satisfying main course. Chunky soups, which featured larger-than-usual pieces of meat and vegetables, were introduced in 1970 and promoted with the slogan "So chunky you could eat it with a fork."

In the 1970s, McCann-Erickson introduced a new jingle for Campbell: "Bring on the Campbell's.

Soup is good food." Created by Bill Backer, the ads created a slightly more adult, more modern image for Campbell. In the 1980s, Campbell added the Home Cookin' line under the umbrella of the "Soup — 14 is good food" campaign.

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Campbell’s andy warhol

Andy

Warhol's association with the subject led to his name becoming synonymous with the Campbell's Soup can paintings. Warhol subsequently produced a wide variety of art works depicting Campbell's Soup cans during three distinct phases of his career, and he produced other works using a variety of images from the world of commerce and mass media.

15 minutes.

Today, the Campbell's Soup cans theme is generally used in reference to the original set of paintings as well as the later Warhol drawings and paintings depicting Campbell's Soup cans. Because of the eventual popularity of the entire series of similarly themed works, Warhol's reputation grew to the point where he was not only the most-renowned American pop art artist, but also the highest-priced living American artist.

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Campbell’s

MERCHANDISE

merchandise

In 1962, artist Andy Warhol took the familiar look of the Campbell's soup can and integrated it into a series of pop art silkscreens, a theme he would return to off and on through the 1960s and 1970s. The first batch in 1962 were a series of 32 canvases. At first, the cans were accurate representations of actual Campbell's cans, but as his series progressed, they became more surrealistic, with Warhol experimenting with negative-reversed color schemes and other varied techniques (many of these which would be used on other Warhol paintings of the period, such as his celebrity silkscreens of the 1960s). The silkscreens themselves have become iconic pieces of pop art, with one in particular, Small Torn Campbell Soup Can (Pepper Pot) (1962), commanding a price of $11.8 million at auction in 2006.

In 2004, Campbell's themselves recognized Warhol's art by releasing in the eastern United States a limited-edition series of cans that were inspired by the coloring and silkscreen effects of Warhol's pieces. This marked one of the few times in the company's history that they would change the trade dress for their main canned-soup line in any substantial manner. In 2012, the Warholinspired cans returned to shelves, but only in Target locations on the East Coast. — 19

Campbell's Soup Cans, which is 50 years ago, Andy Warhol launched his fine art career with an exhibition featuring his iconic Campbell’s Soup Cans canvases. Now the canning giant is commemorating Warhol’s work and trying to revitalize its own brand by releasing special edition cans of condensed tomato soup that sport colorful, Warhol-print-inspired labels.

This is the company’s third flirtation with pop art as the AP writes, Warhol-inspired cans were previously sold in small quantities in both 2006, at New York City department store Barney’s, and in 2004, at Pittsburghbased supermarket Giant Eagle.

(Warhol grew up in the Steel City, as did yours truly. Let’s go, Bucs!)

Ironically enough, Campbell is replacing the label Warhol painted in order to celebrate the artist’s work.

The cans are just the latest way Campbell plans to try to attract younger customers. CEO Denise Morrison revealed to the Star-Ledger last week that she’s trying to reinvigorate her brand by making their products “more convenient, more ethnic, more hip,” in writer Susan Todd’s words.

Morrison’s biggest innovation is a new line of soups called “Campbell’s Go,” which come in exotic flavors like coconut curry and are packed in pouches sporting photos of goofy hipsters pulling faces.

Campbell’s strategy seems a lot like the one used by Old Spice a once-dowdy brand that used cheeky commercials and social media to reinvent itself. And the new products themselves do sound pretty tasty. Still, it might be tougher to make soup seem cool; if nothing else, Campbell’s ads are a lot less likely to feature hot guys taking showers.

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OSYTER STEW TOMATO VEGETARIAN VEGETABLE French Onion Bean with Bacon Minestrone ItalianStyle Wedding

CREAM OF SHRIMP

CHEDDAR CHEESE

ItalianStyle Wedding Manhattan Clam Chowder Chicken Noodle Fiesta Nacho cheese CREAM OF BROCO

Condensed soups

Campbell’s soups

Campbell’s make great soups that taste delicious and nourish families . Whether they are cooking dinner with one of Campbell’s Great for Cooking soups or eating one of their Classic Favorites, there’s something for everyone to enjoy! To create Campbell’s delicious Campbell’s® Condensed soups, their chefs simply add less water right from the start, so there’s more room for flavor.

Campbell’a starts with quality, farm-grown ingredients and cook them to perfection. By letting the consumers to add the water, Campbell’s can make the cans lighter and smaller, saving the consumers’s money. Easily recognized by the familiar red and whitecan, Campbell’s®Condensed soups have always been a staple in American pantries.

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And over the years, Campbell’s has grown along with their consumers. Not only do they have their favorite classic flavors, like Chicken Noodle , Tomato and Cream of Mushroom , but they have always coming up with new flavors and varieties to delight their loyal consumers’ senses. And when the consumer need to cook to impress, Campbell’s® Soup is the secret ingredient to their latest wowwinning dish. No matter where they are or who they’re with, Campbell’s make sure their classic products always fit into the consumer’s lifestyle.

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Chicken stock, chicken won ton broth enriched with flavours.

— Chicken Stock, Chicken Meat, Chicken, Salt Contains 2% or less of the Following: (, Water, Wheat Flour Enriched (Enriched With Niacin, Ferrous Sulfate, Riboflavin

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The soup with the famous taste you know and love is healthy, because Campbell adds a naturally flavorful sea salt that helps use less salt.

— Tomato puree (water, tomato paste), isoglucose, wheat flour, salt, spice extract, vitamin C (ascorbic acid), citric acid.

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chicken broth is added to this creamy chicken soup to enhance the flavour of the soup. strips of chicken are a bonus to further compliment the soup.

- Chicken Stock, Chicken Fat, Modified Food Starch, Wheat Cooked Ham - Water Added Flour, Cooked Chicken (Cured with Water, Salt, Sugar, Meat, Cream (Milk), Sodium Phosphates, Sodium Water, Salt, Cooked Ascorbate, Sodium Nitrite), Mechanically Separated Bacon (Cured with Water) Chicken, Margarine

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Cream of Asparagus soup in your casseroles, chicken dishes, or baked pastas for a flavor.

— Water, Asparagus, Vegetable Oil (Corn, Cottonseed, Canola, and/or Soybean), Modified Food Starch, Wheat Flour, Contains Less than 2% of: Salt, Dehydrated Whey.

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campbell’s split pea with ham + bacon soup is an easy way to get one of your daily vegetable servings. vegetables are essential for a balanced diet.

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— Beef Stock, Water, Seasoned Cooked Beef (Beef, Water, Salt, Sodium Phosphate), Mushrooms, Modified Food Starch, Contains Less Than 2% Of The Following Ingredients: Salt, Vegetable Oil.

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fresh, farm grown carrots, potatoes, and onions. Then we add a naturally flavorful lower sodium sea salt.

— Tomato Puree (Water, Tomato Paste), Potatoes, Carrots, Water, Peas, Corn, Diced Tomatoes in Tomato Juice, Green Beans, Enriched Macaroni.

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this is a thick and hearty soup with chunks of mince beef and mushroom to satisfies the cravings of a full meal.

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— A 10 ½ ounce can of Campbell's Condensed Oyster Stew contains mostly water, cooked oysters, and butter (milk).

It also contains less than 2 % salt, vegetable oil.

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meat, water, wheat flour, contains less than 2% of: modified food starch, vegetable oil (corn, cottonseed, canola and / or soybean oil), salt, monosodium glutamate, yeast extract, sodium phosphates, spices, flavorings (cod), shellfish extract powder (mussel meat, salt, sugar, soy sauce [soybeans, wheat, salt]), succinic acid.

golden osyter stew, with its base of potato soup and chunks of celery, onion, and mushroom, is heartier and better fits the definition of a stew.

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tender alantic clams with hearty potatoes processced in a nice soup.

— Clam broth, potatoes, clam

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In our soups, we begin with good, honest ingredients.

Good source of vitamin A. No artificial flavors.

— Tomato Puree (Water, Tomato Paste), Water, Rice, High Fructose Corn Syrup, Wheat Flour, Diced Tomatoes in Tomato Juice, Contains Less than 2% of: Salt, Vegetable Oil.

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Campbell’s products

R E H T O

S T C U D O PR

CHUNKY Chunky™ soup is on a mission to fill you up without weighing you down. There are over 30 varieties to choose from so you'll be sure to find one that's right for you.

Many varieties of Chunky soup are crafted to feed an NFL size hunger so... It Fills You Up Right®.Enjoy Chunky™ soup in a bowl or pour it over rice or mashed potatoes for a hearty dinner. And convenient Campbell's® Chunky™ Microwavable soups let you take your favorite variety to work, school or anywhere when you are on the go!

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slow kettle style soups Everything good takes time.

That’s why we slowly simmer the perfect combination of authentic ingredients to make our Campbell’s® Slow Kettle® Style soup. We’re passionately dedicated to the art of delicious cooking, and we’ve worked hard to make soup worth slowing down for.Campbell’s® Slow Kettle® Style soups are crafted by our chefs with high quality ingredients combined in creative ways, then patiently simmered to perfection for an indulgent taste experience. Look for us in the soup aisle of your favorite grocery store.

100% NATURAL All 37 Campbell’s®100% Natural soups promise great taste and no artificial ingredients, flavors, colors or preservatives of any kind. Expert chefs from Campbell prepare each recipe using natural ingredients such as roasted white meat chicken and flavorful herbs and spices. Whether you are looking for our new, indulgent varieties like Creamy Gouda Bisque with Chicken and Butternut Squash Bisque or our popular regionallyinspired varieties which capture the essence of some of the country’s most popular culinary traditions, Campbell’s® 100% Natural offers the perfect variety of go-to options to include in your lunchtime break!

gourmet bisques At Campbell we’ve always been committed to helping you build a complete and delicious meal. Our new bisques will assist you by enriching your already great menu. Our team of culinary experts has crafted the perfect blend of flavors, with velvety smooth richness. We’re dedicated to helping you shape an exciting and memorable course that will make your whole meal stand out, from start to finish. The deep flavors and creamy texture come together to give you a restaurantinspired dining experience – from the comforts of home!

mircrowable soups

campbell’s go soups

You can take the goodness and warmth of Campbell’s® soup with you even when you’re on the run. Our convenient microwavable soup bowls let you enjoy great, wholesome taste anytime, anywhere--in three minutes.

Choose from a selection of varieties from Chunky™, 100% Natural, Healthy Request® and Campbell’s® classics and enjoy warm soup anywhere, even at the office.

Even when you’re on the go at work or play and don’t have time to stop and eat there’s still a way to get that delicious Campbell’s® taste with Soup on the Go. Our heat-and-go cups let you enjoy sippable soup no matter where you are, no spoon required. With six delicious varieties you’ll be sure to find a favorite.

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Campbell’s SWOT

The

SWOT ANALYSIS of

CAMPBELL’S

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Campbell Soup Company. also known as Campbell's, is a well-known American producer of canned soups and related products. Campbell's products are sold in 120 countries around the world. It is headquartered in Camden, New Jersey. Campbells divides itself into three divisions the Simple Meals division which consists largely of Soups both condensed and ready to serve, the Baked Snacks division that consists of Pepperidge Farm, and the Health Beverage Division that includes V8 juices. The company was started in 1869 by Joseph A. Campbell, a fruit merchant, and Abraham Anderson, an icebox manufacturer.They produced canned tomatoes, vegetables, jellies, soups, condiments, and minced meats.

Douglas R. Conant took over the leadership of Campbell's in 2001, becoming its 11th president. As of 2010, Campbell's has an $8 billion portfolio focused on three areas: baked snacks, beverages, and simple meals.

Condensed soup remains its most popular product.

According to company records, three of its soups remain among the top 10 items sold in grocery stores in American each week. The company's brands also include Pepperidge Farm, Prego, V8, SpaghettiOs, and Swanson chicken.

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CAMPBELL NOW IS Emerging markets expansion THROUGHTOUT THE GLOBE AS THERE ARE Higher demand for organic products.

MOREOVER CAMPBELL HAS Continued product innovation. TO ADD, US economic slowdown shifting consumer habits from restaurants to retail food stores. Innovative products and packaging HAS HELPED BOOST PROFITS. THERE ARE Growth in Asia-Pacific markets AND Improved cost savings.

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CAMPBELL’S Revenues concentrated heavily on Wal-Mart (close to 15% of sales). THE Revenues heavily concentrated in the US (around 70% of total revenue). CAMPBELL HAD A Poor performance in the core domestic soup category AND WAS PressureDin working capital and cash flows. MOREOVER, THERE IS A RisE IN marketing expenditures.

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campbell’s has a Strong brand equity which makes it the Leading competitor in core category. IN ADDITIOn, it has a Diversified geographic operations and had Reduce debt burden. It has a Robust financial performance and currently Re-focusing on core operations through divestments of some business units. THERE are Fast new product introductions and a Strong performance in non-soup segments.

MOREOVER campbell has Improved its performance in international markets and is currently one of the Leading global brands.

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Campbell’s has private label growth & customer acceptance around the globe. To add, there was an Increasing commodity costs and production.

Campbell was also Associated with sexual pop culture humor which might affect business. They had also faced Strong pricing pressure from other competitors. THus they had to Low adopt rates for new products. IN ADDITION THERE ARE Fluctuations in raw material prices AND Public fears AND RISE IN CONCERNS over beef safety

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Campbell’s foundation

Since 1953, the Campbell Soup Foundation has provided financial support to local champions that inspire positive change in communities throughout the United States where Campbell Soup Company employees live and work.

The Foundation places particular emphasis on Camden, N.J., birthplace of Campbell's flagship soup business and home of our world headquarters. Each year, the Foundation donates approximately $1 million to a variety of organizations that are positively impacting the lives of Camden residents, especially through hunger relief, childhood obesity and youth-related programming. Nourishing the lives of the people of Camden is among our top priorities.Outside of Camden, the Foundation also supports charitable efforts in more than 20 communities where Campbell has operations.

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The Foundation's signature initiative, the Camden Summer Program, provides constructive activities for 10,000 Camden youth who might otherwise be idle during the summer months. The program, now in its 37th year, is focused on providing arts and culture, recreational, career exploration and educational programming for Camden youth. Twenty six partners include:

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— Boys & Girls Club of Camden County, who works with youth through its Healthy Habits project to manage and maintain a vegetable and herb garden while learning about healthy eating; — Camden City Garden Club, who provides employment and job training in the horticultural field to Camden youth ages 14-24; — Girl Scouts of Camden County, who provides a week-long summer camp experience for Camden girls which includes swimming, archery, outdoor cooking and more; — Perkins Center for the Arts, who works to develop the imaginations of Camden youth through experience in performing and the visual arts; and — Rails to Trails Conservancy, who works to teach Camden youth about bicycling and encourages them to become ambassadors and users of Camden's "trail" network.

— The Campbell Soup Foundation also supports 15 separate United Way campaigns hosted at Campbell and Pepperidge Farm operating facilities throughout the United States. Employee donations coupled with a match from the Campbell Soup Foundation generated more than $1.7 million for the United Way last year.

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Campbell’s

RECIPES

recipes

Shortcut Chicken Cordon Bleu

Beef Taco Skillet

This simple skillet dish Boneless chicken breasts are quickly sautéed and topped with a mouthwatering sauce starring cream of chicken soup, white wine, ham and Swiss cheese.

This simple skillet dish combines mac and cheese with sausage and peppers to make a family-favorite dish that's on the table in less than 45 minutes!

What You'll Need 1 tablespoon butter 1 1/4 pounds skinless, boneless chicken breast halves 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 2 tablespoons water 2 tablespoons Chablis or other dry white wine 1/2 cup shredded Swiss cheese 1/2 cup chopped cooked ham 1/2 of a 12-ounce package medium egg noodles (about 4 cups), cooked and drained

What You'll Need 1 pound ground beef 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®) 1/2 cup Pace® Picante Sauce 1/2 cup water 6 flour tortillas (6-inch), cut into 1-inch pieces 1/2 cup shredded Cheddar cheese

How to Make It 1 Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

2 Stir the soup, water, wine, cheese and ham in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.

PREP: 20 MIN COOK: 20 MIN TOTAL: 40 MIN SERVES: 4

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How to Make It 1 Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.

2 Stir the soup, picante sauce, water and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Stir the beef mixture. Top with the cheese.

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Cheddar Penne with Sausage & Peppers

Chicken Creole with Chile Cream Sauce

This simple skillet dish combines mac and cheese with sausage and peppers to make a family-favorite dish that's on the table in less than 45 minutes!

Lime juice adds a burst of freshness to this flavorful sautéed chicken dish, seasoned with Cajun seasoning and zesty green chiles.

What You'll Need 1 1/4 pounds skinless, boneless chicken breast halves 2 teaspoons Creole or Cajun seasoning 1 tablespoon olive oil 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1/2 cup water 1 can (4.5 ounces) chopped green chiles 1 teaspoon lime juice 1/4 cup sour cream

What You'll Need 1 tablespoon olive oil 1 pound sweet Italian pork sausage, cut into 1/2-inch slices 1 large green pepper, cut into 2-inch-long strips (about 2 cups) 1 large onion, sliced (about 1 cup) 3 cloves garlic, minced 1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup 1/2 cup milk 2 cups penne pasta, cooked and drained

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PREP: 20 MIN COOK: 20 MIN TOTAL: 40 MIN Serves: 6 ( about 1 1/3 cups eacH)

PREP: 10 MIN COOK: 25 MIN TOTAL: 35 MIN Serves: 4

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How to Make It 1 Season the chicken with the Creole seasoning.

2 Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides.

3 Stir the soup, water, chiles and lime juice in the skillet and heat to a boil. Reduce the heat to low.

Cook for 5 minutes or until the chicken is cooked through.

4 Stir in the sour cream and cook until the mixture is hot and bubbling.

How to Make It 1 Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until well browned, stirring occasionally. Remove the sausage from the skillet. Pour off any fat.

2 Add the pepper and onion to the skillet and cook until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 1 minute. Stir in the soup and milk and heat to a boil.

Return the sausage to the skillet. Reduce the heat to low. Cook until the sausage is cooked through, stirring occasionally.

3 Place the pasta into a large bowl. Add the sausage mixture and toss to coat.

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Campbell’s

Family Dinners

“"A meal is about civilizing children.

It's about teaching them to be a member of their culture."

Close your eyes and picture your family dinner.

Mama is in an her pristine and iron checkered red apron with her gorgeous pearls, Papa in a his knitted sweater and tie. The napkins are linen, the children are scrubbed, steam rises from the green-bean casserole, and even the family dog listens intently to what is being said.

This is where the family comes to share wisdom, embed expectations, confess, conspire, forgive, repair. The idealized version is as close to a regular worship service, with its litanies and lessons and blessings, as a family gets outside a sanctuary.

That ideal runs so strong and so deep in our culture and psyche that when experts talk about the value of family dinners. Just because we eat together does not mean we eat right. Just because we are sitting together doesn't mean we have anything to say: children bicker and fidget and daydream; parents stew over the remains of the day. — 37

Yet for all that, there is something about a shared meal that anchors a family even on nights when the food is fast and the talk cheap and everyone has someplace else they'd rather be.

And on those evenings when the mood is right and the family lingers, caught up in an idea or an argument explored in a shared safe place where no one is stupid or shy or ashamed, you get a glimpse of the power of this habit.

Says Robin Fox, an anthropologist who teaches at Rutgers University in New Jersey, about the mysterious way that family dinner engraves our souls. "A meal is about civilizing children. It's about teaching them to be a member of their culture."

“A shared meal that anchors a family even on nights when the food is fast and the talk cheap and everyone has someplace else they'd rather be.�

"Actually, a home is much more than a house. A home is made of love, sacrifice, and respect. A house can be a home, and a home can be a heaven when it shelters a family" stated,Thomas S. Monson, prophet of The Church of Jesus Christ of Latter Day Saints, the Mormons.Dinner is where we are fed, nourished, and replenished from the demands of the day.

That despite the challenges of getting the family together for a sit-down dinner, it is almost guaranteed to be worth the time and trouble. The dinner table is where children are civilized, at least in theory. They learn not to talk with their mouths full, to say `please' and `thank you,' and to keep their elbows off the table.

What these kids get along with their pot roast and mashed potatoes is a serving of safety, stability and a sense of belonging. The ritual of dinner tells kids there are some things in life you can count on.

It doesn't have to be every night, it doesn't have to be dinner, and it doesn't have to be complicated.

In the old days, kids stopped playing hopscotch in the alley when they were called for dinner. If it was still light out, they finished the game after dessert. Missing dinner was not an option. The food wasn't always great, the dinner wasn't always relaxed, but you could count on it.

— 38

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