Interactive programming that is rooted in educational theory and research. Lovable characters and playful storylines.
When children engage with content from educational television, learning comes alive! PBS KIDS series are developmentally appropriate, safe, and effective learning tools. The best part? It’s free and accessible to all New Yorkers – on-air, online, and in the community.

This message was part of the New York State Education Department’s Early Learning Institute on Thursday, August 7. During an afternoon keynote presentation, Lauren Moore, Assistant Commissioner for Libraries and State Librarian, highlighted public broadcasting as a vital part of our state’s education ecosystem. She was joined at the event by Cara Rager, Director of Early Learning at WXXI Public Media based in Rochester, NY. Ms. Rager presented a breakout session to event attendees and shared this:
“Stations around the country and here in New York are early learning partners in their local and regional communities. We work collaboratively alongside libraries, schools, and early learning programs to support young children and families and their foundational learning experiences.
At WXXI, our education team’s job is to bring PBS KIDS to life in our real community spaces. This allows families and providers to see how PBS KIDS content can be used to compliment and amplify early learning opportunities. In all our work, we are guided by the needs of local children and mindful of developmentally appropriate practices around media usage, literacy and numeracy, social skills, and emotional literacy.”

Educational television stations in New York broadcast PBS KIDS content every weekday during carefully curated daytime schedules on their primary channel. Most local viewing markets also feature a 24/7 PBS KIDS secondary channel which is available at no cost to families. Access to this educational on-air programming, and online games and apps, provides all New Yorkers with daily opportunities to learn – regardless of income.

It also promotes and encourages age-appropriate and healthy media habits. When this is combined with child/adult co-viewing of PBS KIDS content, a wonderful environment of joyful learning awaits!
To learn more about the connection between early literacy and educational television, visit the New York State Educational Television Early Learning Brief (PDF).
























August is National Sandwich Month, and here at the NYS Library, we’ve been celebrating in style by searching our unparalleled collections for information on sandwiches. To kick off our celebration of this deeply personal food and its place in American gastronomy, let’s consume Seven Hundred Sandwiches.
Some Sort of Filling, Obvious or Mysterious
In 1928, reporter and newspaper editor Florence A. Cowles published her book Seven Hundred Sandwiches (available in the NYS Library’s Digital Collections) in response to what she calls “a constant and insistent demand for new ideas in sandwiches, new combinations in fillings and new and attractive architectural plans for construction” (p. vi). Cowles’s work in newspapers allowed her to compile hundreds of recipes, many of which were not otherwise available in print. She lays out the state of the sandwich in 1928 as follows:
The book's introductory chapter orients the reader to some basic rules of sandwich-making, including careful bread selection and the preparation of spreadable butter. Cowles insists on even, tidy, and well-seasoned sandwiches that do not “ooze out disastrously” when eaten. There is considerable space given to the merits of mayonnaise versus boiled salad dressing and when each should be employed. If these details seem persnickety, consider Cowles’s insistence on page 3 that these techniques are the secret to a satisfying sandwich. Without them, she cautions, the resulting sandwich is “merely a mournful and irritating reminder of how good it might have been.”
Many classic sandwiches appear in this recipe book, some trailed by a series of creative variations. The remainder of the sandwiches range from pleasantly novel to genuinely startling, at least for modern readers and eaters. Highlights include the Mystery Cheese Sandwich—“so called because the ingredients blend so harmoniously that it is hard to tell just what is in it” — and the Emergency Sandwich, a combination of eggs, peanut butter, mustard, and pickles that is reportedly good on rye bread. The nature of the emergency that precipitated this sandwich is not clear.
As a guidebook to sandwich culture in the United States up to 1928, Seven Hundred Sandwiches is an invaluable resource for food historians and sandwich completists. Thanks to the style and wit of its author, the book captures sandwich-making as a science and an art, as well as an essential facet of the American diet. As it turns out, just like Florence Cowles’s ribbon sandwiches (p. 193), this topic has layers.
Find Your Sandwich Center
In the 1940s, the New York State Emergency Food Commission drew on the popularity and flexibility of sandwiches in an effort to boost home front nutrition and morale during World War II. The cover of the resulting booklet, Wartime Spreads and Sandwich Fillings, depicts two women eating sandwiches out of metal lunch boxes, evidently so productive that they haven’t bothered to leave the factory floor for lunch. The booklet’s introduction from Commissioner L.A. Maynard discusses the need for nutrition and variety in sandwiches when traditional fillings like meat and butter may be scarce. “This calls for sandwiches,” Maynard writes, “— sandwiches that are top-notch in taste as well as in nutritive value, — sandwiches that will not grow tiresome when eaten day in and day out.”
Wartime Spreads and Sandwich Fillings is heavy on nutritional information but does not skimp on recipes or the minutiae of sandwich craft. Included in its tips for sandwich-making are points on choosing good bread, spreading fillings to the crusts, wrapping sandwiches appropriately for a lunch box, and creating a sandwich station, a dedicated and optimized sandwich preparation space in the home kitchen.
The cover of a slightly later NYS document, Pack a Good Lunch, features a man in cap and coveralls toting a metal lunchbox under his arm against the backdrop of a large factory with billowing smokestacks. Pack a Good Lunch forgoes specific recipes and instead provides sample box lunch menus for school-age students and adults working various jobs.
There are recommendations for equipment one should have on hand, as well as the suggestion to have plenty of space allotted for efficient sandwich making (no mention of a dedicated sandwich center here). The brochure fully acknowledges the importance of an enjoyable (and not just nutritious) packed lunch, and provides tips for maintaining sandwich freshness, flavor, and aesthetics. The overarching theme is careful planning. In Pack a Good Lunch, the art and science of sandwich-making as defined by Florence Cowles prevail. Both Wartime Spreads and Sandwich Fillings and Pack a Good Lunch are available to view in our Digital Collections.
Sandwich Evolutions
Per the Oxford Encyclopedia of Food and Drink (NYS Library call number 641.3003 qO984 205-8232), sandwiches were popular in America during the first half of the nineteenth century. The sandwich effectively exploded in popularity in the mid-twentieth century when several industry innovations made it possible to produce large quantities of wrapped (and sometimes sliced) bread loaves that would retain their freshness for longer periods.
In Seven Hundred Sandwiches, Florence Cowles pays brief tribute to the sandwich’s supposed inventor and namesake, John Montagu, 4th Earl of Sandwich, said to have invented the first sandwich during a marathon card game. The etymology of “sandwich” as provided by the Oxford English Dictionary even provides a citation for this tasty story. The tale of John Montagu’s twenty-four hours at the gaming table appears in the late 18th century text Londres (the title of the English translation is A tour to London; or, new observations on England, and its inhabitants—you can find it on microfilm at the NYS Library) by travel writer Pierre Jean Grosley. In a passage describing the elite mania around gaming tables in 18th century England, Grosley provides the following:
Florence Cowles imagines the “astonishment and lively interest the sporting earl would manifest could he see the development his invention has undergone since then and its evolution from a hasty improvisation into a thing of art and intricacy.” The earl’s non-sandwich legacy was subject to its own evolutions over time, especially his record as First Lord of the British Admiralty during the American Revolution.
Gambler’s Buffet
As it turns out, the earl may not have been all that astonished to hear the story of the club sandwich, though he certainly would have taken lively interest in its place of origin. The Oxford Encyclopedia of Food and Drink in America tells us that the club sandwich was a popular menu item at the Canfield Casino in Saratoga Springs, NY, during the 1890s. The entry reads: “The casino’s dining room was known for its fine cuisine and for its gambler’s buffet, which provided delicious food for those who wanted minimum interruption of their gaming pursuits.”
The 1940 Federal Writers’ Project text, New York: A Guide to the Empire State (NYS Library call number 917.47 W95), goes even further, stating that: “Canfield solitaire was originated in the Casino’s gaming rooms, and the club sandwich in its kitchen.” A competing club sandwich myth places the first instance in dining (or club) cars on trains. It also introduces a new layer to the sandwich’s controversial backstory (or in this case, takes one away): While Cowles assures the reader that club sandwiches can comprise one to five layers, or stories, this is far from settled. Another reference title, the Oxford Companion to Food (NYS Library call number 641.3003 qD252 200-13537), introduces the argument that the original club sandwich was a two-decker sandwich, not a three-decker, and was stylistically aligned with the two-decker club cars running on U.S. railroads in the 1890s.
Menus from the NYS Library’s collection help to provide some perspective on the club controversies but fail to provide definitive answers. A menu from the New York Central System Dining Service does not list a club sandwich, let alone indicate the number of toast slices used in its construction. Menus from historic locations such as the Adelphi Hotel (also in Saratoga Springs) and the Saranac Inn Tea Room list club sandwiches but do not account for the layers. However, a menu for the Park View Restaurant opens with a dedicated section of seven separate “toasted club” sandwiches. This menu helpfully indicates that its sandwiches comprised “3 tiers.” They also came with french fries.
Other titles available in the Library provide a glimpse into the restaurant industry in the early 20th century from the purveyors’ point of view. Ideas for refreshment rooms; hotel, restaurant, lunch room, tea room, coffee shop, cafeteria, dining car, industrial plant, school, club, soda fountain; a ready reference to catering methods, covering a wide range of practice compiles articles from a historic trade journal, The Hotel Monthly, to create an inspiration book for culinary entrepreneurs. The book provides photographs, sample floorplans, inventory templates, and some recipe tips from establishments across the country.
Much of the book's focus is given to large restaurants, but the sections of the book that explore lunch counters, dining cars, and gentlemen’s clubs help to fill in some details around the sandwich scene in America at that time. One section about lunch counters describes a saloon in Chicago which found great success during Prohibition by converting to a “sandwich and soft drinks bar” (p. 127). Says the description: “The hundred or more feet of bar are unchanged…The bar offers soft drinks, near beer, milk and buttermilk. The cigar stand is in its old place. In the center of the room are carving stands for the making and sale of sandwiches. At the far end of the room is a table for pickles and other relishes.” Despite the book's attention to dining cars and clubs, there are no clues available as to the number of toast slices in a club sandwich or its supposed origin.
Without definitive answers to these enduring club questions, we can only invoke the unfailing wisdom of Florence Cowles, who writes: “Who invented and christened the club sandwich? And how, why, when and where? No authoritative answers to these questions are available... Anyway, who cares, and what difference does it make?”
All the good things of life—both big and small
Other iconic sandwiches are altogether easier to track down in the historical record, such as the comically tall and eclectic Dagwood sandwich. This teetering creation regularly appeared in Chic Young's Blondie comic strip and usually involved Blondie’s husband Dagwood clearing the fridge of leftovers to create a zany layered sandwich for himself. Readers hungry for details can read the 1944 strip titled “A Burp Special” for the specifics of Dagwood Bumstead’s craft. In the comic, Dagwood loads his arms from fingertip to shoulder with leftovers, constructs a gigantic sandwich, and dowels it together with a hot dog for added stability. This strip is available to view online as part of the Blondie Gets Married! exhibit from the Library of Congress.
In the early 1950s, the NYS Department of Mental Hygiene (which would later reorganize into a few related state agencies) leveraged the popularity of Blondie, Dagwood, and their family to build awareness around mental health. The Department of Mental Hygiene’s 1952 annual report describes one of these mass education campaigns. In partnership with King Features Syndicate, Blondie’s publisher, the Department published a Blondie comic book with stories exploring mental health topics. The comic book was distributed at the New York State Fair alongside other educational resources, including a Blondie bookmark. The bookmark, titled “Let’s ask Blondie and her happy family, what is mental health?” (available to view in the Library’s Digital Collections) features mental health prompts and tips alongside charming drawings of the Bumstead family in their daily lives. One illustration depicts Dagwood (the man) staring down a larger-than-life Dagwood (the sandwich), complete with multiple layers of veggies, cheeses, something resembling spaghetti, fried eggs, and a whole lobster.
Bonus: Is it a sandwich?
Aside from questions of sandwich provenance and just how many pieces of toast are appropriate, there is one enduring question about sandwiches that captures the imagination more than any other. That question is, with regard to burgers, hotdogs, and tacos: is it a sandwich?
If you don’t have the time to debate the merits of this argument (perhaps because you need to plan and execute an exquisite packed lunch), you can consult NYS Tax Bulletin ST-835 (TB-ST-835). It explains which food items are considered sandwiches for sales tax purposes in New York State.
More to Try at the NYS Library
There are many resources at the NYS Library to help you get started with your own culinary research, sandwich-themed or otherwise:
National Sandwich Month
Observance of National Sandwich Month began in the 1950s at the insistence of industry groups like the National Restaurant Association and the Wheat Flour Institute. It sometimes included a Sandwich Month recipe contest. Curious readers can find extensive coverage of the National Sandwich Month and its recipe contest in the New York Times from the 1950s to the 1980s. These articles can be retrieved from New York Times – Historical, part of the NYS Library’s extensive collection of databases.
Food Encyclopedias
The reference materials on the NYS Library’s 7th floor are available to visitors for onsite use. These stacks are open for browsing. Plan your visit—in addition to titles like the Oxford Encyclopedia of Food and Drink in America, you'll find titles such as The Business of Food: Encyclopedia of the Food and Drink Industries; Fast Food and Junk Food: An Encyclopedia of What We Love to Eat; and Nectar & Ambrosia: An Encyclopedia of Food in World Mythology.
New York State Menus
In Manuscripts and Special Collections, the Menu collection (QC16500) comprises menus from commemorative dinners, hotels, railways, and more culinary touchstones from New York’s history. New York’s cultural institutions are home to many additional menu collections! While you can use the NYS Library catalog to identify collections found in the Historical Document Inventory (HDI), it’s important to note that HDI items are not located at the NYS Library. Please be sure to contact the individual repositories before planning a visit.
New York State Documents
Since its creation in 1818, the NYS Library has been a repository of official State publications of the legislative, executive, and judicial branches, commissions, public authorities, and other agencies of State government. Sandwiches are only one example of the countless topics addressed in NYS publications. Use the Library’s catalog to search our collection of New York State documents—the largest in the world.