Sketch by Estelle Ishigo of serving food in mess hall, ca. 1944

Inexpensive foods such as wieners, dried fish, pancakes, macaroni, and pickled vegetables were served often. But internees were able to supplement their diet by completing a 5,000-foot irrigation canal and clearing many acres of sagebrush to make way for peas, beans, cabbage, carrots, cantaloupe, watermelon, and other fruits and vegetables. Milk was supplied through a creamery in Powell, but the camp raised cattle, hogs and chickens for its own consumption.