For Black History Month, we would like to spotlight four African American inventors who managed to persevere within the industries of science and innovation during slavery and segregation. Notably, these were fields of study that the black community had little access to. Yet, all four of these men modernized the foodservice industry in ways we benefit from every day.<\/p>\n\n\n\n
During segregation, the African American community were blatantly excluded from the science and innovation disciplines. Economics professor, Lisa Cook, researched how segregation laws made it difficult for African Americans to patent their inventions. \u201cThe offices of patent attorneys were in \u2018white-only\u2019 commercial districts<\/a>, hindering African American inventors from applying for patents.\u201d Professor Kara Swanson duly notes that many African Americans \u201csold the rights to white men<\/a> in part because they didn’t have the money to develop or because they were worried that people wouldn\u2019t want to buy what they were inventing.\u201d <\/p>\n\n\n\n Discriminatory patent laws were just one injustice African American inventors had to battle to see their visions come to life. To be certain, the scientific disciplines were far from fair. Scientific practices<\/a> have been used to justify the systemic racism African Americans faced even within their own field of study. Systemic racism<\/a> prevails today in the scientific community; a growing movement for inclusion, however, is making waves. The call for inclusion is partially inspired by the brave individuals who paved the way forward, including Alfred Cralle, John Stanard, Dr. Lloyd Hall, and Joseph Lee.<\/p>\n\n\n\n Born: 1866 in Kenbridge, VA<\/strong> Alfred Cralle was born in Virginia shortly after the Civil War ended. A businessman and inventor, Alfred Cralle discovered his interest in mechanics at an early age. First, he attended a school set up by the Baptist Home Mission Society for newly freed African Americans. After graduating, he settled down in Pittsburgh, PA and made history.<\/p>\n\n\n\n While working in a hotel, he observed people constantly struggling to dish out ice cream with a spoon. Basically, ice cream would stick to the spoon or ladles used by servers. Moreover, this method required servers to use two hands. Cralle intuitively knew this inconvenient and slow process could be improved upon with some simple ingenuity. And he set out to do just that.<\/p>\n\n\n\n In 1897, Alfred Cralle received patent #576395 for his original design called the Ice Cream Mold and Disher<\/a> or what we\u2019ve come to know as an ice cream scoop<\/a>. His simple, yet ingenious mechanical feat solved the problems servers encountered while working with ice cream. Chiefly, his ice cream scoop included a built-in scraper, required one hand to operate, and ice cream did not stick to the metal.<\/p>\n\n\n\n Cralle\u2019s winning equation of durability, ease of operation, effectiveness, and affordability was a winner. Moreover, his scoop required little to no maintenance: there were no delicate parts that were prone to malfunctioning or breaking. Consequently, he invented a perfect instrument that others have failed to improve upon in the 125 years since its inception. This perfect design in still used in homes and restaurants today, making it easier to dish up one of everyone\u2019s favorite treat. <\/p>\n\n\n\n Born: 1868 in Newark, New Jersey John Stanard (also referred to as John Standard<\/a>) modernized refrigerators and stoves with practical and useful changes.<\/p>\n\n\n\n In 1889, Jon Standard created a space-saving design addition to oil stoves. The purpose of the redesign was to improve how buffet-style meals were served on trains. Later, this improvement would turn out to be the fundamental design for today\u2019s portable catering stoves used in buffets, weddings, parties, and events.<\/p>\n\n\n\n Stanard went on to make massive functionality improvements in 1891 to the then \u201cice box\u201d in several ways. First, he changed the central cooling unit into a manually filled ice chamber. Second, he added cold airducts and perforations to strategic areas to ensure constant air circulation. This kept food fresher, longer. Lastly, he added a dedicated space for drinking water, so that it wouldn\u2019t pick up the essence (aka odor and taste) of the other food stored inside. His invention also included a tap on the front of the refrigerator, that provided cold, fresh water. <\/p>\n\n\n\n Little is known about the rest of Stanard\u2019s short life or cause of death. Sadly, he died around the early age of 31. We do know he beat the odds and fought institutionalized racism to bring about these inventions that we, over 100 years later, all benefit from.<\/p>\n\n\n\n Born: 1894, Elgin, IL A food chemistry pioneer, Lloyd Hall made several innovations to food preservation and sterilization that revolutionized the way the foodservice industry operates. His very long list of accomplishments range from Consultant for the Food & Agriculture Organization of the United Nations to Technical Director and Assistant Chief Inspector of High Explosives and Research for the U.S. Government during World War I<\/a>. <\/p>\n\n\n\nAlfred Cralle<\/h2>\n\n\n\n
Invention: The ice cream scoop
Patents: 1<\/strong><\/p>\n\n\n\nJohn Stanard<\/h2>\n\n\n\n
Inventions: Improvements to refrigerators and oil stoves
Patents: 2<\/strong><\/p>\n\n\n\nLloyd Hall<\/h2>\n\n\n\n
Inventions: Food preservation methods
Patents: Over 100 worldwide<\/strong><\/p>\n\n\n\n