Dayton’s historic Edgemont neighborhood is cocooned inside a crook in the Great Miami River, a winding waterway that snakes through the heart of southwest Ohio. Two miles from downtown, with its air of industry, the community hearkens to a time when Dayton was hailed “The City of A Thousand Factories.”
In the early 20th century, inside a foregone factory on the corner of Concord and Cincinnati Streets, Green & Green cracker company cooked up its Edgemont product line, a collection of grahams, crackers and gingersnaps that were shipped across the region. But of the company’s four Edgemont products, only one, in particular, a flaky one-by-one-inch cheese cracker, would revolutionize snack time. On May 23, 1921, when Green & Green decided to trademark the tasty treat’s unique name, the Cheez-It was born.
“In 1921, Cheez-It didn’t mean anything, so Green & Green marketed the cracker as a ‘baked rarebit,’ ” says Brady Kress, president & CEO of Dayton’s Carillon Historical Park, a nationally recognized open-air museum centered on the city’s history of innovation. (Inside Carillon Brewing Company, a fully operating 1850s brewery at the park, costumed interpreters still bake crackers over an open hearth.) “People were familiar with rarebit, a sort of melted cheddar beer cheese spread over toast. Cheez-It offered the same great taste, only baked down into a cracker that will last.”
Cheez-It’s 11-month shelf life is impressive, but so is the company’s history. This month, America's iconic orange cracker turns 100. But the Cheez-It story stretches even further back than that.
In 1841, Dr. William W. Wolf moved to Dayton to practice homeopathy, a branch of alternative medicine that believes in the healing power of food. Hailed Dayton’s “Cracker King,” Wolf concocted the Wolf Cracker, a curious hard-butter snack made for medicinal purposes.
“In the 19th century, crackers were linked to Christian physiology and sectarian medical practitioners,” says Lisa Haushofer, a senior research associate at the University of Zurich’s Institute for Biomedical Ethics and History of Medicine. “Christian physiologists like Sylvester Graham, of Graham Cracker fame, were concerned about a modern diet that contained too many stimulating substances.” (In addition to being a cracker evangelist, Graham was also a pro-temperance Presbyterian minister who preached a vegetarian diet). Wolf echoed Graham’s concerns that food was far too rousing (though Graham also dubiously believed his crackers could cure licentiousness), so he launched the Wolf Cracker Bakery to churn out his wholesome snacks.
“They believed there was too much nourishment per food unit in modern bread, too much excitement,” says Haushofer. “So they recommended grain products made from coarse flour, which, they believed, contained a more natural ratio of nourishing and non-nourishing parts. Crackers were considered health food.”