Maca Yeast

I'm taking a step back with this post, because after we finished the 'Delicious Rolls', I started wondering about Maca Yeast. Specifically I wondered if it still exists and is there any difference between it and the Fleischmann's fast rising yeast we used in the recipe? I went on line to search. As far as I can tell, Maca yeast is no longer made (although there is someone with the last name Maca who is a yeast and fermentation scientist with MillerCoors - could he be descended from a family of yeast-makers?). I did find an amazing pdf file of the Inwood Herald dated January 25, 1945 which featured an ad for Maca Yeast. The photo you see here was at the top of the ad, and then followed three or four paragraphs of copy, extolling the features of this yeast that did not need to be refrigerated, was in pellet form and was quick-rising! So it was pretty much like the Fleischmann's yeast we buy today. The best thing about the Maca ad, however, was that there was a postscript. I tried to photograph it, but the type was too small. What it said was "Since Maca is serving the Armed Forces, your grocer might not always have it. If he doesn't, ask for Yeast Foam, your faithful standby..." Of course! It was 1945 and everyone and everything was focused on the war effort. For some reason reading that gave me chills, and I felt as though I had stumbled on a bit of treasure.

As far as my project goes, this helps me date my box of recipes. The oldest reference I could find for Maca Yeast, which was made by the Northwestern Yeast Company in Chicago, IL, was in 1937. I could find no record of when it stopped being produced, or any history of the Northwestern Yeast Company. If anyone out there knows more, I'd love to hear about it. In any case, based on the information I have, I'm guessing the recipes date from the 1940's.

Oh, and I was asked why I didn't include the recipe for rolls in the last post. I've chosen not to put the recipes on line just yet, but if anyone out there is interested, I'm happy to send it to you via email.