The Henry Ford Magazine Summer Fall 2023

WHAT HAPPENS WHEN OUR FOODWAYS AND OUR FUTURE MEET?

Gain perspective. Get inspired. Make history.

HISTORICAL RECIPE REFRESH KITCHEN TECH THROUGH TIME

THE HENRY FORD’S LEARNING KITCHEN

Ready to inspire the next generation of innovators.

Citizens is proud to sponsor Holiday Nights in Greenfield Village and to support The Henry Ford Museum of American Innovation for all of its unparalleled educational experiences.

THE COOKING CONNECTS US ISSUE

Gain perspective. Get inspired. Make history.

THE HENRY FORD: A NATIONAL TREASURE AND CULTURAL RESOURCE

The Henry Ford in Dearborn, Michigan, is an internationally recognized cultural destination that brings the past forward by immersing visitors in the stories of ingenuity, resourcefulness and innovation that helped shape America.

A force for sparking curiosity and inspiring tomorrow’s innovators, inventors and entrepreneurs, The Henry Ford fosters learning from encounters with authentic artifacts. Through its 26 million artifacts, unique venues and resources — Henry Ford Museum of American Innovation®, Greenfield Village®, Ford Rouge Factory Tour, Benson Ford Research Center® and Henry Ford Academy®, as well as online at thf.org, thf.org/inhub and through The Henry Ford’s Innovation Nation — The Henry Ford helps all individuals unlock their potential and shape a better future.

The Henry Ford leads the Invention Convention Worldwide community and works to make STEM + Invention + Entrepreneurship (STEMIE) learning accessible to educators and students worldwide. As part of our leadership in invention education, The Henry Ford powers events like Raytheon Technologies Invention Convention U.S. Nationals and curriculum and professional development.

For more information, visit thf.org.

Join us in our mission to inspire learners of all ages to unleash their potential. Donor support enables us to operate our world-class venues, create transformative educational experiences and advance innovation, ingenuity and resourcefulness. Every gift makes a difference, delivers impact and helps us take it forward for many years to come.

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Chair of the Board

Mark L. Reuss

Vice Chair of the Board

Linda Apsey

Members’ Chair

Christopher F. Hamp

Treasurer

S. Evan Weiner

President and Secretary

Patricia E. Mooradian

Board of Trustees

Paul R. Dimond

Henry Ford III

William Clay Ford, Jr.

William Clay Ford III

Alec Gallimore

Ralph J. Gerson

Eliza Kontulis Getz

Kouhaila Hammer

John W. Ingle III

Elizabeth Ford Kontulis

Richard A. Manoogian

Hendrik Meijer

Bruce Meyer

Jon Oberheide

Mark Truby

Alessandro F. Uzielli

Carla Walker-Miller

Trustees Emeriti

Lynn Ford Alandt

Edsel B. Ford II

Sheila Ford Hamp

Life Trustees

George F. Francis III

Steven K. Hamp

Roger S. Penske

The Henry Ford Magazine is published twice a year by The Henry Ford, 20900 Oakwood Blvd., Dearborn, MI 48124. Copyright 2023. All rights reserved. Reproduction in whole or in part without written permission is prohibited.

TO MAKE A DONATION OR A LEGACY GIFT

J. Spencer Medford

Senior Vice President & Chief Advancement Officer 313.982.6016 spencem@thehenryford.org

Sherri Howes

Senior Director of Institutional Advancement 313.982.6028 sherrih@thehenryford.org

Nicki Sharer

Major Giving Officer 313.982.6222 nickis@thehenryford.org

Kerri Hill-Johnson Individual Giving Officer 313.982.6167 kerrih@thehenryford.org

SPONSORSHIP INFORMATION

Amanda Hayes

Head of Corporate Partnerships amandah@thehenryford.org

MEMBERSHIP INFORMATION

The Henry Ford Contact Center 9 a.m.-5 p.m. daily 313.982.6001

GENERAL INQUIRIES AND GROUP RESERVATIONS

The Henry Ford Contact Center 9 a.m.-5 p.m. daily 313.982.6001

RESEARCH INQUIRIES

313.982.6020 research.center@thf.org

EDITOR-IN-CHIEF OF DIGITAL CURATION

Kristen Gallerneaux Curator of Communications & Information Technology DESIGN, PRODUCTION AND EDITORIAL SERVICES

313.974.6501

info@octanedesign.com

Bill Bowen, Creative Director

Julie Friedman, Art Director

Jennifer LaForce, Editor

Kathy O’Gorman, Copy Editor

MISSION STATEMENT

The Henry Ford provides unique educational experiences based on authentic objects, stories and lives from America’s traditions of ingenuity, resourcefulness and innovation. Our purpose is to inspire people to learn from these traditions to help shape a better future.

WHAT’S YOUR FONDEST FOOD MEMORY?

Our contributors share with us.

22CARROTS FOUNDER EUSTACIA HUEN

Baking with grandpa. I didn’t sift the flour, so he had to remove the clumps, which overactivated the gluten. I remember his playful smile when he said, “This is good.”

22Carrots is a digital publication that’s about all things that intersect with food. It was founded by Eustacia Huen, a New York- and Hong Kongbased writer whose work has appeared in The Washington Post, ForbesLife, The Wall Street Journal Asia and elsewhere. Together with a team of seasoned creatives, 22Carrots connects people to all things stylish and delicious.

Recipe Reboot, Page 18

RANDIAH CAMILLE GREEN

I used to live in a tiny fishing village in Japan called Minamiise. On my first fishing trip there, my friends and I caught a few months’ worth of mackerel, which was the best fish I’ve ever had. I was one of two English speakers in the whole town, but food was a universal language.

Randiah Camille Green is an internationally published journalist, poet and yoga teacher from Detroit. She has bylines in Planet Detroit, Escape Magazine, Detroit Metro Times, Bridge Detroit and Belt Magazine.

Lasting Legacies, Page 44

MICHAEL EUGENE

Growing up a picky eater, I had a college girlfriend who delighted in introducing me to new foods. After visiting Zingerman’s Deli, she made a pastrami sandwich on rye with asparagus and a spicy Dijon mustard. On the first bite, my eyes closed, overwhelmed — it was the best sandwich I’ve ever had, and I’ve never wanted to eat it again.

Michael Eugene, a Detroit-based illustrator and cartoonist, graduated from the College for Creative Studies in 2009. Experienced in advertising, print production and painting, his current interests are in narrative illustration, art direction and animation. A 2017 Kresge award winner for graphic novels, he is represented by Closer&Closer of Los Angeles. Passionate about storytelling, he searches for humor, joy and the profound upon this strange rock we find ourselves on.

Recipe Reboot, Page 18

In April, The Henry Ford announced the acquisition of Dr. and Mrs. Sullivan Jackson’s Selma, Alabama, home.

The historic home, known as the Jackson House, served as a safe haven where Dr. Martin Luther King Jr. and others worked, collaborated, strategized and planned the Selma-to-Montgomery marches of 1965.

It was in the Jackson House on March 15, 1965, when Dr. King watched President Lyndon Johnson’s famous “We Shall Overcome” speech. The speech announced the bill to be sent to Congress guaranteeing African Americans the right to vote, which would later become the Voting Rights Act of 1965.

As we begin the work to move this historic structure from Alabama to Michigan, we have been examining the meaning of home and connection. The gestures offered by the Jacksons — a comfortable bed, a safe place to think, a warm meal — were simple in nature but laid the foundation for a monumental movement that changed history.

Inside this issue of The Henry Ford Magazine, we continue to explore the theme of home and food as ways to connect and communicate with each other. On these pages, we take a closer look at sustainable food systems; celebrate local chefs, growers and food producers fighting for more equitable and inclusive platforms; showcase our historical food experiences in Greenfield Village; share a sampling of our kitchencentric artifacts over the centuries; and introduce the next steps in our edible education initiatives.

We also hope you notice and appreciate the references to chef Julia Child throughout this issue and check out the insider’s look at our new traveling exhibition, Julia Child: A Recipe for Life. The Henry Ford is the premiere venue for this comprehensive look at a true culinary pioneer through Sept. 10.

I hope you get a chance to visit us this summer and fall.

With deep gratitude,

PHOTO OF PATRICIA MOORADIAN BY ROY RITCHIE; JACKSON HOUSE PHOTO COURTESY OF JAWANA JACKSON

ONLINE Learn more about the Jackson Housec

PATRICIA E. MOORADIAN, PRESIDENT AND CEO, THE HENRY FORD

Thanks for putting art in the heart of the community

Bank of America recognizes The Henry Ford for its success in bringing the arts to performers and audiences throughout the community. We commend you on creating an opportunity for all to enjoy and share a cultural experience.

Visit us at bankofamerica.com/about.

WHAT ARE WE READING + WATCHING?

FIELDWORK: A Forager’s Memoir

Spence Medford, senior vice president and chief advancement officer, The Henry Ford, offers his observations of celebrated chef Iliana Regan’s latest book reflecting on her history, heritage and connection to the natural world.

I was drawn to Iliana Regan’s second book, Fieldwork: A Forager’s Memoir, out of curiosity more than anything. As a former Chicagoan, I never had the chance to dine at Regan’s restaurant, Elizabeth, in the Lincoln Square neighborhood. I wish I had as Michelin-starred chef Regan’s commitment to using regional, sustainably grown ingredients is very much in line with The Henry Ford’s focus on edible education and the work of our Carver-Carson Society.

Regan’s first book, Burn the Place, was longlisted for the National Book Award in 2019. The last chef to attain such an honor was none other than Julia Child. Regan’s latest book brings us back to the early days of the COVID-19 pandemic when she and her wife, Anna, decided to live off the grid and create a new culinary destination deep in Michigan’s Upper Peninsula called the Milkweed Inn. The vision for the inn was to create a remote culinary and lodging experience for about 10 guests every weekend, dining on dishes created from ingredients sourced directly from the Hiawatha National Forest. I’ve since discovered that, even if I did have the temerity to live off the grid for a weekend, my chances of nabbing a reservation are not that good as the Milkweed Inn is booked well into 2025.

Fieldwork is not a chef’s memoir about navigating the world of restaurants and a path to culinary glory. Nor is it a cookbook. It is part poetry, part love letter to nature and the forest, and part gut-wrenching self-reflection. Regan has the uncanny ability to take the reader from the anxiety-filled early days of 2020 to her complicated childhood growing up in Gary, Indiana. I found her writing to be brutally honest, vulnerable and, at times, extremely vivid.

Regan’s ultimate connection with the natural world and the role it continues to play in her life makes me certainly want to visit the Milkweed Inn and see the Hiawatha Forest for myself. Regan’s memoir is not for the faint of heart, but certainly a captivating and lyrical look into the private world of one of America’s most celebrated chefs.

The Henry Ford

The Boston Cooking-School Cook Book, 1896, by

Fannie Merritt Farmer

When we pick up a printed cookbook, we generally expect to find recipes organized by type, containing precise measurements and specific directions. This cookbook format was introduced by Fannie Merritt Farmer in 1896 and has remained prominent for more than a century. Published recipes from the 18th and 19th centuries often appear as part of books about running households. These “treatises” and “cyclopedias” were commonly written by women, for women, and assumed a level of skill learned from a young age. In the last decade of the 19th century, Farmer tapped into the growing interest in scientific knowledge and set out to produce a cookbook full of tried-and-tested recipes that could be reproduced by home cooks anywhere. She succeeded, and her cookbook has remained in print for more than a century.

I find that the original Boston CookingSchool Cook Book provides a bridge from historic to modern cuisine with hundreds of recipes — including two of my favorites: ginger punch and cheese straws — and dozens of menus. The next time you are looking for a cooking adventure, I recommend scanning through this book for inspiration.

Dawna LattenMcQueen

Banquet Manager

The Henry Ford yummly.com tasty.co

Every new year always comes with resolutions and ideas on how to make them happen. In trying to become more tech savvy and home efficient, I found two recipe websites at the beginning of this year that offer more than just pretty pictures of food that I probably can’t or won’t make. Yummly. com and tasty.co are not only easy to follow but motivational. Both offer ways to customize your menu based on what you like, what you have and your skill level (that’s the part I like the most). They can help you set up weekly menus and grocery lists with templates that you can download to your cellphone. Tasty.co even offers videos. I have not opted to go to the purchase level yet, but all the free stuff they offer was enough to get me going in the right direction. This New Year’s resolution might actually make it to year’s end.

Letters from the Stacks

KITCHEN INSPIRATION

What do you do when you fall into a cooking rut? Do you opt for carryout from your favorite restaurant, or go to your favorite blog or influencer for a quick burst of inspiration? The archives and library at the Benson Ford Research Center are full of tips, tricks and dinner ideas through the ages of American history. In need of a quick birthday dessert? Make an appointment to stop by and look through one of our recipe booklets published by Hershey. I’m sure you’ll find a great chocolate cake recipe there. If takeout is more your style, we have a collection of menus to whet your appetite that chronicle the whole 20th century — from fine dining to fast food. Of course, for the home cook, we have cookbooks from Julia Child and Martha Stewart to those inspired by TikTok sensations. These hidden gems of the research center are sure to inspire your food needs any day of the week.

— SARAH ANDRUS, LIBRARIAN, THE HENRY FORD

ONLINE

READ Other historical cookbooks that have recently been reprinted, including: Susanna Carter’s The Frugal Colonial Housewife, 1772, reprinted in 2016; Abby Fisher’s What Mrs. Fisher Knows About Old Southern Cooking, 1881, reprinted in 2020; Marion Harland’s Common Sense in the Household: A Manual of Practical Housewifery, 1871, reprinted in 2016; Frances E. Owens’ Mrs. Owens’ Cook Book and Useful Household Hints, 1884, reprinted in 2016; and the National Council of Negro Women’s The Historical Cookbook of the American Negro, 1958, reprinted in 2000c

Questions and Replies about Today’s Trends, Talk

READ Curator Debra Reid recommends these books as more environmental food for thought: The Great Acceleration: An Environmental History of the Anthropocene since 1945 by J.R. McNeill and Peter Engelke and The Anthropocene: A Multidisciplinary Approach by Julia Adeney Thomas, Mark Williams and Jan Zalasiewiczc

ILLUSTRATION BY JULIE FRIEDMAN; GETTY IMAGES

SEARCH, WATCH, DOWNLOAD

COMPILED BY SAIGE JEDELE, ASSOCIATE CURATOR, THE HENRY FORD

The experience of cooking has changed dramatically over the past 200 years. Dig into The Henry Ford’s Digital Collections and content to explore the evolution of American cooking, and discover what we might find in the kitchens of tomorrow.

Bank on It

Cookbooks reflect Americans’ wideranging and alwayschanging tastes. The Henry Ford’s Historic Recipe Bank, with nearly 200 examples selected from our expansive cookbook collection, traces that history — and just might inspire your next meal.

ONLINE In the historic kitchens of Greenfield Village, presenters demonstrate cooking techniques and recipes dating back to the 18th century. Follow along and give them a try at home with our “Historic Cooking” YouTube playlistc

dPRESTO CHANGE-O

Innovative kitchen products from appliance manufacturers like National Presto Industries Inc. anticipate and respond to evolving consumer demands. Presto’s distinctive styling and product names (think PrestoBurger and WeeBakerie) recall decades of change in the kitchen. Transport yourself to the ‘60s and ‘70s with Mel Boldt-designed examples from our Digital Collections

JULIA CHILD: A RECIPE FOR LIFE IS AT HENRY FORD MUSEUM OF AMERICAN INNOVATION THROUGH SEPT. 10. SEE PAGE 78.

WATCH What’s next in home kitchens? Will we create our own plant-based milk at the push of a button? Turn food scraps into fertilizer, right on the countertop? Use smart technology to track the lifespan of our leftovers? The Henry Ford’s Innovation Nation profiles inventors working to make these and other new ideas possible. Check out our “Kitchen Innovations” YouTube playlistc

Interact with The Henry Ford’s Expanding Digital World SCREEN

In these faces we see the future

Profiles of people curious enough to challenge the rules and risk the failures

INNOVATION GENERATION

The Henry Ford is committed to ALL audiences and to inspiring the next generation of inventors, entrepreneurs and innovators, regardless of backgrounds or barriers. Our Archive of American Innovation serves as the cornerstone for all of our innovation learning experiences, programs and curricula, which are designed to accelerate the innovative mindsets of all learners from across the globe.

ONE-OF-A-KIND CULINARY CLASSROOM

The Henry Ford’s learning kitchen is set to inspire a love for and understanding of garden-based foodways

Edible education (a term coined by activist chef and educator Alice Waters) calls for schools to involve students with food in every phase of its production — planting, harvesting, preparing, eating and repeating. Waters launched the idea in 1995 as part of the Edible Schoolyard Project at the Martin Luther King Jr. Middle School in Berkeley, California. Her work propelled a revival in school gardens.

In 2014, Waters visited The Henry Ford for the first time, sharing her vision of edible education and inspiring a call to action with The Henry Ford leadership. Now, nearly a decade later, with the generous support of the Carver-Carson Society, The Henry Ford has erected the restored Detroit Central Market in Greenfield Village. The Henry Ford is also developing its own edible education curriculum and, in 2024, will open a new restaurant and learning kitchen. This space is designed to encourage home-scale food conversations (and practical applications) between chefs and students as well as with visitors to The Henry Ford.

dWhen finished, The Henry Ford’s learning kitchen will be an edible education demonstration space within Greenfield Village’s newest restaurant. A classroom with basic cooking elements, it will be connected to a fullservice kitchen.

RENDERING BY QUINN EVANS

IMAGINE

The Henry Ford where students, visitors, local growers and guest chefs can gather to celebrate food. A place where you can learn about where food comes from and have real conversations about how it should be grown, prepared and enjoyed. A destination that encourages healthy cooking practices and allows you to experience foods grown locally with the community around you.

In spring 2024, The Henry Ford is set to open a new, yet-to-be-named restaurant in Greenfield Village (see rendering above) near the Detroit Central Market. Within that restaurant will be a learning kitchen equipped with a large demonstration area, teaching pods and food prep areas. The kitchen will be big enough to host 20-25 students or visitors — a center point of The Henry Ford’s edible education programming going forward, which is designed to help the next generation create healthier, more handson relationships with food.

The new restaurant and on-site learning kitchen are the next chapters in The Henry Ford’s edible education story. For decades, Greenfield Village has been sharing food traditions through its living history programming at the Firestone and Daggett farms. Nearly a decade ago, restaurateur Alice Waters visited The Henry Ford for the first time, planting the seed to create an edible education plan (see The Henry Ford Magazine). Now that “seed” has grown to fruition with the recent addition of the Detroit Central Market and the grand opening of the learning kitchen and new restaurant next year.

“Our learning kitchen and plans for a reimagined lunch program for our Henry Ford Academy students are examples of The Henry Ford putting philanthropy into action,” said Spence Medford, senior vice president and chief advancement officer, The Henry Ford. “Brought to life by the generous support of our donors and the members of what we now call our Carver-Carson Society.”

— JENNIFER LAFORCE, MANAGING EDITOR, THE HENRY FORD MAGAZINE

A SPACE AT

MAKING AN IMPACT

Founding chair Emily Ford shares what’s at the heart of the Carver-Carson Society

The final push for funds to erect the Detroit Central Market, which was saved from demolition on Belle Isle in 2003 by The Henry Ford, was the impetus for creating the all-new Carver-Carson Society. Now some 75 members strong, the society is passionate about building brighter food futures for the next generation. Emily Ford, the society’s founding chair, shares how the group came to be and its underlying goals going forward.

THF MAGAZINE: WHAT SPARKED THE FORMATION OF THE CARVER-CARSON SOCIETY?

EF: It started with a personal request from The Henry Ford in early 2020 and subsequent conversations with people like Lauren Bush Lauren of FEED Projects, chef Alice Waters and her daughter Fanny Singer, farmer Melvin Parson of We The People Opportunity Farm and The Henry Ford’s Debra Reid and Spence Medford. The Henry Ford had a gap in funding to bring the Detroit Central Market to Greenfield Village and asked me if I could help put together a fundraiser to bridge that gap. That fundraising event ended up being virtual because of the pandemic, but that didn’t stop it from being a huge success. We not only surpassed our monetary goal, but from that the Carver-Carson Society was born ... born out of the motivation of a group of people who are deeply interested in topics related to food, farming, education and the environment. The society’s beginnings all felt very fluid. It was the right time, the right topic and the right people. No one dislikes food, and I think that’s part of the reason why it took so well from the beginning. At the height of the pandemic, food security was front and center, and the issue really resonated with people. Our donors were receptive, hopeful and ready to put their energy toward something positive.

THF MAGAZINE: HOW HAS THE SOCIETY GROWN SINCE THOSE EARLY DAYS — IN NUMBERS AND PURPOSE?

EF: Three years later, we have 75 members and have raised more than $2 million toward The Henry Ford’s edible education initiatives. In fact, edible education has now become its own pillar within The Henry Ford’s Innovation Project fundraising campaign.

With that, we’ve set the bar high going forward and are motivated to continue to expand this initiative. We are putting healthy pressure on ourselves and our society members — whether they work in the food space, are philanthropists or are passionate about the topic — we share in wanting to be leaders in this space. Whenever we ask for help, our society members are at the ready.

Now we need to deepen our connections with the right talent and thought leaders to continue to bring the highest caliber of people to The Henry Ford, continue to transform Greenfield Village into our own version of Alice Waters’ Edible Schoolyard.

WHY IS IT CALLED THE CARVER-CARSON SOCIETY?

Yes, the name has a ring to it. Alliteration aside, the two individuals — George Washington Carver and Rachel Carson (photos at left) — inspired generations to take action to reverse environmental destruction. Both were curious, took risks and challenged the rules — essential habits of innovators. Both also recognized a need to identify problems, design solutions and inspire others — the hallmarks of innovators in action.

Carver led by appealing to impoverished farm families marginalized by racism to realize their power to make a difference. Carson led by helping readers see that they had to change the ways they used chemicals and pressure policymakers and businesses to do the same. Both galvanized individuals to organize, mobilize and model better practices. They inspired Americans to make informed choices, and they inspire members of The Henry Ford’s CarverCarson Society to support the edible education initiative.

— DEBRA REID, CURATOR OF AGRICULTURE AND THE ENVIRONMENT, THE HENRY FORD

PHOTO OF EMILY FORD BY GERARD + BELEVENDER

PROGRAMMING, RESOURCES + EVENTS

What to watch, read, do to inspire big thinking

LOIS KELLEY PAPERS

The age-old idea of a feast creating community is central to recent acquisition

In 2019, The Henry Ford acquired the Lois Kelley Papers. Lois, her husband, Robert Kelley, and their two children lived on a farm in Rockville, and later in Andover, both in Connecticut. Lois’ letters to her parents cover more than 50 years, from 1948-2001. Her writing speaks volumes about how individuals can come together around food.

In one vignette, grass-fed beef, seared on a restored fireplace in the Kelley home, helped forge a bond with Connecticut preservationist Frederick Palmer and collector Mary Dana Wells. The relationship began in early 1953 when Palmer and Kelley looked at the Daggett farmhouse together (yes, the very same structure that is in Greenfield Village today).

The Kelleys invited Palmer and Wells to supper. Lois recounted “… I made sweet bread, Joe Froggers [4-inch molasses cookies], and tried to finish some curtains … We had Mr. Palmer and Mrs. [Wells] (of the Sturbridge Village [Wellses] — she bought an OLD house here in Andover, Mr. Palmer is moving it to Union and rebuilding it ...) for a steak dinner.”

The Kelleys’ family, farm and community centered on their 1747 house. By December 1953, they had opened up the main fireplace. “We have worked out a nice system for broiling on the fireplace … Sunday we did one sirloin + one porterhouse steak — and oh my! ... It was so good that we immediately got busy and arranged a party. It started out to be just Jack + Mabel Hetzel. Then we got bold and asked Mrs. Wells. When she sounded tickled over the prospect, we went one step further and invited Mr. Palmer. The resulting party was really something — a whole porterhouse steak apiece ... “

Wells gave the Kelleys “an old gridiron — beautiful — as a housewarming gift.” Lois’ daughter Daisy Kelley has placed that gridiron — a symbol of the hearth as a home for family and community — with Connecticut Landmarks, strengthening ties among Wells, Greenfield Village’s Daggett farmhouse, the Kelleys, and the collections of Connecticut Landmarks and The Henry Ford.

MOVEABLE FEAST

Membership in the Carver-Carson Society provides opportunities and exclusive offers

September 2022 marked the inaugural CarverCarson Moveable Feast, a private event hosted in Greenfield Village that honored the accomplishments of the Carver-Carson Society, gave local chefs and growers the opportunity to shine and recognized the winner of the first Carver-Carson Award.

Last year’s honor was given to Alice Waters, who came to The Henry Ford to accept the award, which recognizes individuals and organizations that have made a significant impact on society in the areas of agriculture, food and the environment.

“Alice Waters is a food visionary and education innovator, and she has turned this into a lifelong pursuit,” said Debra Reid, curator of agriculture and the environment, The Henry Ford. “Her edible classroom has become a model for empowering students, expanding their consciousness of food as a foundation for all aspects of life. And we have launched our own edible education initiative in her honor. We were pleased to be able to present her with the first Carver-Carson Award in recognition of her inspiring work.”

The Moveable Feast gave Carver-Carson Society members, including founding chair Emily Ford, and The Henry Ford trustees, executive leadership team and select staff an opportunity to reflect on accomplishments related to The Henry Ford’s own edible education initiatives, including the restoration of the Detroit Central Market in Greenfield Village. It also put the spotlight on local chefs and growers. As part of the evening, up-andcoming metro Detroit area chefs were paired with growers, farmers and producers to create dishes featuring the grower’s products.

“Along with featuring local, seasonal and, when possible, organic ingredients, each dish created needed to focus on telling a story,” said Christy Sherding, director of donor relations and engagement, The Henry Ford. David McGregor, The Henry Ford’s executive chef, was a featured participant, for example, and highlighted a dish with ingredients straight from Greenfield Village’s Firestone Farm.

All Carver-Carson Society members were invited to attend the one-of-a-kind private event. Attendees and Carver-Carson Society members Robb and Kate Harper called the feast “absolutely electric,” given their opportunity to help pair up chefs such as Daniel Martinez from the Alley Cat restaurant with growers like Vincent Sanna of Give and Grow Mushrooms to serve up some short rib sliders.

For 2023, the Moveable Feast will follow a similar agenda, pairing up chefs and growers to create a curated menu.

— DEBRA REID, CURATOR OF AGRICULTURE AND THE ENVIRONMENT, THE HENRY FORD, AND DAISY KELLEY, CURATORIAL RESEARCH VOLUNTEER

ONLINE View artifacts from the Lois Kelley Papers collection in The Henry Ford’s Digital Collectionsc

PHOTO FROM THE HENRY FORD ARCHIVE OF AMERICAN INNOVATION

HOW TO JOIN THE CARVERCARSON SOCIETY

Become a lifelong member of The Henry Ford’s Carver-Carson Society. With a one-time $25,000 contribution to The Henry Ford, which can be pledged over five years, Carver-Carson Society members receive unlimited access to Henry Ford Museum of American Innovation and Greenfield Village for their financial support of The Henry Ford’s agricultural and foodways initiatives.

To learn more, visit thf.org/carver-carson -society or see Page 76 to link to more information about The Henry Ford’s other donor societies.

BECOME A CARVER-CARSON SOCIETY MEMBER

receive an invitation to the 2023 Carver-Carson Moveable Feast

Sept. 18 Greenfield Village

WATCH Alice Waters’ Visionaries on Innovation interview with The Henry Ford for more context on her Edible Schoolyard program c

cChef Alice Waters (right) receives The Henry Ford’s first Carver-Carson Award at the 2022 Moveable Feast in Greenfield Village. The event included a curated menu that paired local chefs, including The Henry Ford’s chefs (below from left) Eric Schilbe, David McGregor and Alejandro Garza, with growers to create one-of-a-kind seasonal dishes.

PHOTOS BY JOHN F. MARTIN PHOTOGRAPHY

Recipe Reboot

Cooks in the digital age are teaching people about traditional dishes from the past and showing them how to prepare them with panache

By 22Carrots • Illustrations by Michael Eugene

As a cooking show pioneer, Child was well loved in America and around the world. A big part of her appeal was the fact that anyone who enjoyed cooking — or eating — could relate to her as a person. She had no airs or graces, and her audience saw her as a humble home cook, spontaneously and excitedly experimenting in the kitchen, sharing her love of food with anyone who wanted to learn. Today Child’s lighthearted, trial-and-error approach to cooking continues to influence cooks in the digital age who are working hard to preserve obscure recipes from the past.

When the internet became mainstream in the early 1990s, the way people shared food and cooking knowledge began to change. Able to receive feedback from fans and critics almost instantaneously, online cooks developed a more interactive and dynamic relationship with their audience, and the content they created sometimes took on a life of its own.

One of Child’s greatest fans was American food writer Julie Powell, who started blogging on the news

and opinion website Salon in 2002 about her attempts to cook all the recipes in Julia Child’s book Mastering the Art of French Cooking. In 2005, Powell’s posts were compiled into a cookbook titled Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen Powell’s journey — which had a profound impact on her own personal growth — was adapted in 2009 into the Nora Ephrondirected film Julie & Julia, starring Amy Adams as Powell and Meryl Streep as Child.

Thankfully, Powell’s legacy, and that of Child, lives on. Today home cooks around the world have adopted their educational and exploratory cooking styles, using different online platforms to raise public awareness about historical recipes, stories, cooking methods and practices.

Through Instagram, TikTok, YouTube, podcasts, websites and newsletters, internet cooks are connecting with a wide audience to preserve foods from the past.

Way before the advent of the internet and reality cooking shows, California-born Julia Child was sharing traditional French recipes on her television show The French Chef, which aired from 1963 to 1973.

SANDWICHES OF HISTORY

The sandwich is probably one of the most convenient and frequently eaten foods around the world, and Silicon Valley-based Barry Enderwick has made it his mission to find as many historical sandwich recipes as he can.

In December 2018, Enderwick began creating a video series called Sandwiches of History — where he makes historical sandwiches with recipes submitted by fans — sharing them on YouTube, Instagram and TikTok. The idea for these videos came to him after he received a copy of Eva Greene Fuller’s 1909 book The Upto-Date Sandwich Book from a friend that year.

Ever curious about how people’s tastes and cooking methods have evolved over time, Enderwick said he particularly loves sandwiches for their portability and possibilities.

“Between two slices of bread, you can have a portable meal that can tap into all kinds of textures and cuisines,” he said.

Fans usually contact him to share sandwich recipes that their grandpa used to make or their mom loved. “It has been eye-opening to see how many folks think their particular relative had oddball tastes, only to see that same or similar recipe submitted by dozens of other people,” he added.

Though Enderwick is presently working on a print cookbook, he admits that he finds the immediate interactivity of social media more fun. He also sees online content as a great way to test the waters before entering the world of traditional publishing. “I love printed cookbooks and own close to 60, but with a print cookbook, you work on it for a year or so, it’s published and you hope it sells,” shared Enderwick. “But if you don’t have a built-in audience, it is destined to fail. By posting on social, I get to build up a base of passionate sandwich fans first, and by doing so, I get to understand what they would value in a book.”

VICTORY KITCHEN

Maryland-based writer Sarah Creviston Lee views cookbooks in a similar fashion to Enderwick. She agrees they are a great tool

for meal planning and inspiration but thinks sharing stories and recipes online is a more dynamic way to spread knowledge that is always changing and growing.

Creviston Lee said there are a lot of food communities that specialize in foods like sourdough, vintage foods or cooking from scratch. “There’s so much value to be gained from these platforms and communities,” she said.

Anyone curious about historical foods and what and how people ate during World War II will appreciate Creviston Lee’s podcast and blog. She writes, produces and hosts the Victory Kitchen Podcast, which is all about American food rationing during the war, along with its companion Substack newsletter. She also writes about the history of food in her blog History Preserved and engages with followers on Instagram for both of her online passion projects. A private Facebook group, Wartime Rationing, Recipes, & Cookbooks, connects Creviston Lee with members from around the world as well.

“Right now on the Facebook group, we are learning about global World War II rationing,” said Creviston Lee during a February 2023 interview. “Since the United States and the United Kingdom tend to get the majority of the focus when most people discuss World War II, in February we are looking at Australia for a change. Future months will include Canada, Mexico and Ireland and other countries.”

Creviston Lee thinks it’s a shame how so much of historic food culture is locked away in old books or newspapers and magazines sitting in private collections or in museums or in a box in someone’s basement. “Some of the really old stuff is now in public domain, but not all of it is available online. The easiest and best way to make these foods and recipes available to people today is to digitize them, which is what I am doing. And the best way to make foods of the past come alive is to recreate them. Food is such a powerful way to connect people through time and across cultures,” she said.

ONLINE Find out more about Sarah Creviston Lee, read her History Preserved blog and link to her Instagram, YouTube and Victory Kitchen Podcastc

WATCH Barry Enderwick’s Sandwiches of History video series and link to his Instagram, YouTube and TikTok channelsc

LEGOURMET TV

In June 2020, YouTuber Glen Powell further fueled this powerful connection during a period in history when most were feeling isolated and disconnected. He’s the man responsible for making netizens around the world pay attention and try out a 1932 recipe for Depression-era peanut butter bread. During the early days of the pandemic, a video of Powell baking this six-ingredient bread, which he found in a vintage Canadian cookbook, went viral — proof of the internet’s power to bring new life to old foods.

Powell formerly worked in television advertising, launching his YouTube channel LeGourmet TV in 2009 while he was still working in advertising. He used his cooking skills and film production knowledge to start the channel and play with ideas that he could bring back to his clients. He soon realized, however, that he could make his YouTube channel his primary job and leave advertising behind.

Powell has been an avid collector of old cookbooks since high school and owns thousands of community, church and professional cookbooks that were published from the 1600s to the late 1940s. “I use this massive resource to show how

recipes evolve over time as ingredients, methods and technology change the way we work in the kitchen,” he said. Because he had access to the equipment and a studio, as well as a desire to explore the internet as a medium to share his passion, video seemed like the most appropriate medium to clearly show the process of executing a recipe.

Like Sandwiches of History’s Enderwick, Powell appreciates how quickly he receives feedback on his work through online comments and how encouraging this can be. “People love to share how their family made the dish that I’m making. Or they might share that their grandmother had made it before but the recipe got lost and now they are happy they have a chance to revive that piece of their past,” he said.

Powell thinks that with globalization, multinational companies are creating a more homogeneous food landscape. We are in danger of losing what makes local foods local as well as variations in recipes and cooking methods.

His hope is that by recording and presenting these recipes to the masses, he and the growing online community of homegrown culinary historians will help keep them alive. l

“A mother once contacted me to tell me that she and her 8-year-old son enjoy listening to my podcast together. It made me really happy to know that Victory Kitchen was bringing different generations together to learn more about history.”

— SARAH CREVISTON LEE

Spend a Little Time on TikTok

With TikTok’s cook-centric community growing in popularity — there is a certain satisfaction in learning new cooking techniques in less than a minute here are a few TikTokers experimenting with historical recipes that might be worth your glance. These recommendations were graciously submitted by Emily Sovey, The Henry Ford’s supervisor of inspiring and living histories. All of these influencers are on Instagram too.

A Sandwich Side-by-Side

WE ASKED, THEY ANSWERED

B. Dylan Hollis Bdylanhollis tiktok.com/ @bdylanhollis

Hollis has nearly 10 million followers. He tackles obscure 19th- and 20thcentury recipes with personality. Think ambrosia, cowboy cookies and clam biscuits.

Afia Amoako eatwithafia tiktok.com/ @eatwithafia

Amoako pays tribute to her Ghanaian roots and shares traditional West African dishes as she looks for ways to incorporate a sustainable vegan lifestyle.

Jamie Burton the.slow.oven tiktok.com/ @the.slow.oven

Burton is building his TikTok presence and has been on-site recently at The Henry Ford to film for his social channels. He heralds himself as a “friendly neighborhood time-traveler, here to share my adventures in domestic history with you.” Focuses on 18th- and 19th-century cooking.

Townsends youtube.com/ @townsends

Although not on TikTok, Townsends has a very active YouTube presence and entertains more than 2 million subscribers with content related to 18th-century living and cooking.

Through Sept. 10, visitors to the Julia Child: A Recipe for Life exhibition in Henry Ford Museum of American Innovation can take a deep dive into the enduring career and legacy of iconic chef Julia Child. As part of the exhibition’s lessons on legacy, visitors can hear clips from some of today’s most popular celebrity chefs sharing in their own words how Child influenced their careers. It is obvious Child’s impact is far reaching. Here are a few reactions from this story’s featured cooks on the matter.

According to Barry Enderwick of the Sandwiches of History video series, spontaneity and learning from mistakes are part and parcel of the cook’s life. He shared that it was by watching Julia Child that he learned how to be thoughtful about technique and also how to go with the flow. “Things happen when cooking, and you need to be able to adapt and keep going,” he said.

Glen Powell of LeGourmet TV said lately he has observed that too many TV cooking shows seem to be prioritizing perfect plating over taste. Powell shared that one of the most important lessons he learned from Julia Child is, “It’s OK to make a mess in the kitchen; it’s OK to make mistakes; that cooking is sometimes a messy proposition, but in the end it’s the way the food tastes that really counts.”

Victory Kitchen’s Sarah Creviston Lee recalls watching the movie Julie & Julia when it came out in 2009 and really connecting with Julie Powell’s character. “I loved the idea of cooking my way through an entire cookbook as sort of a culinary and spiritual journey. In some way, Powell’s project inspired me to cook my way through World War II history and blog about it. I can definitely say that my life has never been the same again since then.”

PHOTO OF JULIA CHILD –PHOTOGRAPHY BY PAUL CHILD © THE SCHLESINGER LIBRARY, RADCLIFFE INSTITUTE, HARVARD UNIVERSITY

PHOTOS COURTESY OF B. DYLAN HOLLIS, AFIA AMOAKO, JAMIE BURTON, TOWNSENDS

Sandwich Side-by-Side

Sandwiches of History’s Barry Enderwick was kind enough to share his favorite historical sandwich recipe with The Henry Ford Magazine. It got us thinking about facilitating an all-in-good-fun sandwich war, if you will. We’re pitting Enderwick’s pick — Mrs. Rorer’s “My Favorite” Sandwich — against The Henry Ford’s visitor favorite chicken salad sandwich, served daily at Lamy’s Diner in Henry Ford Museum of American Innovation.

MRS. RORER’S “MY FAVORITE” SANDWICH

First published in Sarah Tyson Rorer’s 1894 cookbook Sandwiches — the first American cookbook focusing only on sandwiches. Born in Pennsylvania in 1849, Rorer was a wellknown cookbook author who has been called America’s first dietitian and a pioneer in the field of domestic science.

½ pound of American cheese

½ cupful of thick sour cream

1 teaspoonful of Worcestershire sauce

1 tablespoonful of tomato catsup

½ teaspoonful of salt

½ teaspoonful of paprika

Chop or mash the cheese, add gradually the cream, and when smooth add all the other ingredients. Spread this mixture on thin slices of buttered bread, cover the top with chopped cress, then cover with another slice of bread, press the two together, trim off the crusts and cut into triangles.

LAMY’S MAPLE CHICKEN SALAD SANDWICH

Lamy’s Diner is an authentic 1940s diner sitting in the middle of Henry Ford Museum of American Innovation. It has been serving classic diner fare to museum guests since 2012. Eric Schilbe, executive sous chef at The Henry Ford, tells us that this menu mainstay is always a crowd pleaser. “Chicken salad can be such a simple recipe,” said Schilbe, “but by adding maple syrup, a classic New England ingredient, and a touch of cumin, we set it apart from others.”

2 large chicken breasts, cooked and cooled

4 stalks celery, diced small

¼ cup minced red onion

1 tablespoon yellow mustard

1 tablespoon pure maple syrup

¼ cup mayonnaise

2 tablespoons sour cream

¼ teaspoon cumin

1 tablespoon fresh parsley, chopped fine

1 teaspoon pepper

CHEF’S NOTE

:

During the 1940s, the chicken was typically shredded very fine, and simple ingredients were used. When making this at home, make sure the chicken is not overcooked and that it is very well shredded. This will make the salad moist and flavorful; you can always add a touch more mayonnaise.

Cook, cool and pick the chicken. Place in a food processor and pulse until finely shredded. Add the chicken and all other ingredients together and mix well. Let set, refrigerated, for 1-2 hours before serving. Serve on sturdy white bread with lettuce and tomato.

ATCLOSE CLOSE RANGE

VISITING

EXHIBITION ABOUT CELEBRATED CHEF

JULIA CHILD INSPIRES INTIMATE LOOK AT THE HENRY FORD’S KITCHEN-CENTRIC COLLECTIONS

CLOSE

RANGE

A site not only for preparing meals but for doing homework, sharing good conversations and celebrating life’s daily accomplishments with family and friends. Food pioneer and beloved chef Julia Child even likened the kitchen to the beating heart and soul of a home — such a meaningful symbol of the way Americans think about and interact with food that Child’s Cambridge, Massachusetts, kitchen is reconstructed and currently on display in the National Museum of American History in Washington, D.C. (Child donated her custom-made kitchen and its contents to the Smithsonian Institution in 2001.) Sketches and photographic prints of Child's kitchen (see Page 38) are also part of The Henry Ford's collections. Constant innovation over the centuries has changed what we do in our kitchens and how we do it. They are a showcase for technology — think about all the kitchencentric appliances and gadgetry past and present — and a touchstone representing our ever-changing habits and lifestyles. Inspired by this year’s visiting Julia Child exhibition in Henry Ford Museum of American Innovation, this timeline showcases the kitchen through The Henry Ford’s collections, from patents and gadgets from the early 19th century to artifacts marking movements and preserving memories of food personalities — like Child — from the 20th century to the

DID YOU KNOW? / Julia Child is the focus of a visiting exhibition currently in Henry Ford Museum of American Innovation. Julia Child: A Recipe for Life is open through Sept. 10. Learn more on Page 78.

Today it’s not unreasonable to say the kitchen is the most active room in the home.

Compiled by Sarah Andrus, Saige Jedele, Jeanine Head Miller, Debra Reid, Katherine White and Rachel Yerke, The Henry Ford’s curatorial and archives & library team • Photos from The Henry Ford Archive of American Innovation

The 19th Century

1800s

HEARTH COOKING

Cooks manage flames, embers and ash as they simultaneously prepare foods in the fireplace, on the hearth and in the oven. Though fireplace design changes little for centuries, some significant alterations take place during the 18th century. The high, wide and straight-sided fireplaces of the past become more compact with angled sides, helping to conserve fuel and radiate heat. Positioning the oven on one side of the fireplace rather than on the back wall means cooks no longer have to lean over a hot fire to get to their oven. And rather than suspending pots over the fire on a lug pole (a pole on which a kettle is hung), cranes allow cooks to readily adjust the heat by swinging the crane and its pot closer to or farther from the fire.

helps protect cooks from blisteringly hot fires and embers.

“YOU’LL NEVER KNOW EVERYTHING ABOUT ANYTHING, ESPECIALLY SOMETHING YOU LOVE.”

—JULIA CHILD

PHOTO BY KMS PHOTOGRAPHY

AMERICAN COOKERY BY AMELIA SIMMONS, 1814

The first cookbook written by for Americans appears in 1796. Simmons captures the way cooks are adapting recipes brought with them from England to include ingredients found in the Americas like corn, squash, pumpkins, turkey and cranberries. By 1830, it’s

1850

DRY SINK

Dry sinks or low wooden cupboards provide space for tubs of water, hauled into the kitchen in buckets from an outdoor well. Later, a hand pump — mounted next to a kitchen sink made of iron, soapstone or granite — provides running water.

The cast-iron cookstove is the major technological innovation in the 19thcentury kitchen, in widespread use by the 1850s.

1840-1845

LIBERTY & UNION COOKSTOVE

By concentrating the heat source, castiron stoves are far more fuel efficient than fireplaces. Food preparation is more convenient too — a single fire can be used for a variety of cooking tasks. Plus, less bending and lifting by the cook is required.

The 19th Century

1882

1859-1870

MUFFIN PAN

Numerous foundries turn out a variety of patented cast-iron pots, pans and kettles specifically designed for use with cookstoves. Open-hearth cooking had utilized relatively few, unspecialized pots, pans and utensils.

1869

AMERICAN WOMAN’S HOME

Catharine Beecher, a prominent voice for women’s education in the 19th century, writes a series of domestic advice books. She writes American Woman’s Home with her sister Harriet Beecher Stowe, author of Uncle Tom’s Cabin. It includes a section on organizing kitchen components to maximize efficiency and cleanliness. The sisters pen some of the earliest tips for designing human-centered kitchens.

LEONARD CLEANABLE REFRIGERATOR

Early refrigerators are made in the style of popular furniture, with a wooden case and metal lining for insulation. Ice harvesters deliver blocks of ice on a regular schedule to keep pace with persistent melting.

Iceboxes keep perishable food fresher longer before the electric refrigerator becomes commonplace in the 1930s.

1896

BOSTON COOKING-SCHOOL COOK BOOK

More popularly known as the Farmer Cookbook most popular cookbooks of the 19th century. With 1,800 recipes, Farmer helps create the recipe format familiar today.

GUESS THIS GADGET

If you do a little research or read a couple of articles about chef Julia Child, you’ll discover that she was a kitchen maximalist. She loved cookware of all shapes, sizes and purpose, and she really liked her smart kitchen tools and gadgets. She had an affinity for those single-use handhelds — the more specialized, the better. Some of her favorites: the wooden spatula, a mortar and pestle, a chef’s knife and an omelet pan. Obviously, the timeline shared here shows off a bit of The Henry Ford’s impressive collection of kitchen gadgetry — some recognizable and others not so much. Here are a few more curator picks from the collections, from centuries old to modern day. Can you guess what they are and their purpose? Answers on Page 40.

READ Senior Manager Mary Weikum's review of the Boston CookingSchool Cook Book on Page 9c

“THE ONLY REAL STUMBLING BLOCK IS FEAR OF FAILURE. IN COOKING, YOU’VE GOT TO HAVE A WHAT-THE-HELL ATTITUDE.”

—JULIA CHILD

PHOTOS OF JULIA CHILD – PHOTOGRAPHY BY PAUL CHILD

© THE SCHLESINGER LIBRARY, RADCLIFFE INSTITUTE, HARVARD UNIVERSITY

The 20th Century

1900

EGG BEATER

Dover Stamping Company produces one of the first welldesigned rotary egg beaters in the mid-1800s. Eagerly adopted, this new labor-saving tool

1915-1930

Freestanding kitchen

Hoosier are praised as convenience, helping make food preparation place to store foodstuffs a workspace as well. Porcelain enamel work surfaces are found to be more sanitary and easier

1920s

“THE KITCHEN WORK TRIANGLE”

Pioneers in industrial efficiency, Lillian and Frank Gilbreth create their own scientific management theory, run a consulting business, co-write books and raise 12 children together. But after Frank’s untimely death in 1924 and the subsequent refusal of companies to work solely with Lillian, she pivots, adapting her experience in developing motion studies to a field deemed more socially acceptable for women — applying time-saving methods to the home. A century later, her layout optimization — the triangular placement of stove, sink and refrigerator known as “the kitchen work triangle” — remains the standard kitchen configuration.

“IF THE ONLY WAY TO ENTER A MAN’S FIELD WAS THROUGH THE KITCHEN DOOR, THAT’S THE WAY SHE’D ENTER.”

— FRANK B. GILBRETH JR. AND ERNESTINE GILBRETH CAREY

California fruit grower cooperatives first use the term Sunkist in 1907, all part of a national campaign to market a perishable crop — oranges. Growers also cooperate to keep wages low by luring Chinese, then Japanese and by 1914 Mexican nationals to tend groves and pick and pack fruit for shipment east in the United States.

1927

CRATE LABEL, SANTA ROSA BRAND VENTURA COUNTY LEMONS

A colorful label promotes highquality lemons grown near Arroyo Santa Rosa in Ventura County, California. Growers had first grafted lemons onto seedlings in nearby Santa Paula in 1878. The arrival of a railroad in 1887 — and expanding lemon, orange and walnut groves in 1893 — prompts growers to organize.

Despite the Great Depression, Americans buy 10 million refrigerators during the 1930s. By the end of the decade, more than half of American kitchens have an electric refrigerator.

1934

GENERAL ELECTRIC “MONITOR-TOP” REFRIGERATOR

Electric refrigerators are more reliable, spacious and easy to maintain than iceboxes. They also keep food fresher longer, which means fewer shopping trips for perishables. General Electric introduces the first refrigerator with an all-steel (versus wood) cabinet in 1927. Dubbed the “Monitor-Top” by consumers who associated its top-mounted compressor with the distinctive turret of the 1860s warship USS Monitor, this model helps make General Electric an industry leader.

The 20th Century

1937

SCOT TOWELS

Paper towels are promoted for public use as a health measure during the first decades of the 20th century. After World War II, the American public eagerly embraces disposable products and the convenience and cleanliness they represent.

1955

NASH-KELVINATOR ADVERTISEMENT, “YOUR CHOICE OF 8 NEW DECORATOR COLORS”

The mid-20th century sees an explosion of color in consumer goods as postwar economic prosperity helps Americans cast aside any leftover wartime restraint. Few objects are spared a redesign and an injection of color — plus substantial marketing to match. Kitchen appliances are an outlet for this joyful consumerism as well as a way to use consumer trends to express a homeowner’s creativity and individuality.

“COOKING WELL DOESN’T MEAN COOKING FANCY.”

—JULIA CHILD

1959

CORNINGWARE

CASSEROLE DISH

Corning’s blue cornflower pattern is a staple in homes across America as CorningWare casserole dishes are used to prepare food for a multitude of occasions be it serving up family dinner, bringing a dish to a community celebration or taking home-cooked comfort to someone in need.

Corning’s Pyroceram material — capable of withstanding sudden temperature changes — is developed for military use in World War II. After the war, its resistance to thermal shock makes it the perfect material for home cookware that can go from

1961

MASTERING THE ART OF FRENCH COOKING

Mastering the Art of French Cooking Volume 1 is a runaway success upon publication in 1961. It brings French cuisine and cooking methods to the American public with the help of authors Simone Beck, Louisette Bertholle and Julia Child. Due to the success of Mastering the Art of French Cooking, Child becomes a household name by transferring her skills to the TV market with her show The French Chef (19631973), one of the first major cooking shows broadcast on American television.

increasingly choosing convenience frozen meals, entrees, side dishes

1960-65

SWANSON TURKEY TV DINNER

The Swanson company introduces its innovative TV Dinner in 1953. This complete frozen heat-and-serve meal sells over 10 million the first full year of production. Other companies quickly join in with their own frozen prepared foods, and by the middle of the 1950s, 1,000 different food products that require only reheating are in grocery stores across the country.

The 20th Century

1975

AMANA RADARANGE MICROWAVE OVEN

The first compact microwave oven made for home use, Amana’s Radarange debuts in 1967. People living in a fast-paced world with increasingly less time for cooking quickly view this convenient appliance

1970s

SKETCH OF JULIA’S KITCHEN

Industrial designer Bill Stumpf studies Julia Child’s Cambridge, Massachusetts, kitchen for a special issue of Design Quarterly in 1977. Julia arranges her kitchen meticulously, and it becomes a testament to functionality and the process of cooking a good meal. She places specialized workstations — for activities like pastrymaking, cutting/mixing and cooking — throughout, with dedicated tools in arm’s reach. For designers interested in human-centered design and functional spaces, Julia’s kitchen is the perfect case study.

By 1975, microwave ovens outsell gas ranges.

1979

THE BOOK OF TOFU: FOOD FOR MANKIND

Research into alternative uses for soybeans predates widespread adoption of the crop by U.S. farmers. In 1931, in fact, Henry Ford directs chemists in his Greenfield Village laboratory to focus on soybeans. Their experiments yield soy cheese (tofu), flour, oil and other nutritional food substitutes. Even though soy-based products do not convince growers to shift to soybeans, the crop’s ability to fix nitrogen in the soil give it an advantage in a corn-bean rotation, helping growers reduce input costs for nitrogen fertilizers. The highprotein, low-fat, no-cholesterol bean becomes a popular diet food in the 1970s, however, amid concerns about cholesterol in eggs and fat in red meat.

1990

OXO PEELER

The OXO Good Grips Swivel Peeler debuts in 1990 as an ergonomic kitchen tool designed by and for people with disabilities. Betsey Farber, who has arthritis in her hands, and her husband, Sam, work with design consultancy Smart Design to create the easier-to-use peeler with a wide handle and sharp blades that demand less force. Today hundreds of products in the OXO Good Grips line are beloved by those with disabilities as well as those without.

THE VICTORY GARDEN COOKBOOK

Looking for “a vegetable encyclopedia for gardeners who cook and cooks who wish to garden”? Reach for Marian Morash’s The Victory Garden Cookbook. Morash credits Judith Jones, who edited Julia Child’s cookbooks, with envisioning a comprehensive treatment of common garden vegetables — 37 in all — from seed selection to plating. With more than 800 recipes, this book pleases both gardeners and cooks. It’s also easy to find what you need inside, with vegetables arranged alphabetically and growing tips, harvesting and storage advice included for each vegetable.

A side note: Morash’s husband, gardener and TV producer Russell Morash, first encountered Julia Child on the WGBH-TV show I’ve Been Reading in early 1962. Child’s appearance eventually led to three pilots and a new series, The French Chef, all produced by Russell Morash. He also produced Victory Garden, hosted by Jim Crockett followed by Bob Thomson. This program inspired Marian to start cooking with veggies at home. She eventually became an executive chef on the Julia Child & More Company TV series.

— DEBRA REID, CURATOR OF AGRICULTURE AND THE ENVIRONMENT, THE HENRY FORD

The 21st Century

2018

HOME CHEF KIT

The popularity of subscription meal kits skyrockets. They combine food trends from decades past with new technologies to expedite restaurant-quality meals in the comfort of home. Pre-portioned ingredients facilitate meals selected on an app or website that are delivered on a customizable schedule.

OXO

GOOD GRIPS COMPOST BIN

As environmental concerns renew popular interest in the ancient practice of composting — using organic waste to replenish and improve soil — some home cooks begin saving food scraps for compost rather than landfills. Convenient countertop bins support backyard composting or participation in larger-scale composting operations. The lid on this 21st-century bin stays open when in use and can be removed for easy emptying.

ANSWERS FOR GUESS THIS GADGET ON PAGE 31: 1. Pie Crimper, circa 1850 Made of whale ivory, this pie crimper seals the edges of a pie. Bored sailors made tools like this while out at sea. | 2. Coffee Roaster, 1800-1850 Housewives used this long-handled implement for roasting coffee beans in an open hearth — revolving it helped roast them more evenly. | 3. Decorative egg slicer, 1900-1930 Cuts through the shells of soft-boiled eggs | 4. Pot Scrubber, 1890-1940 Pot cleaners — made of interlocking metal rings — made scrubbing cast-iron cooking equipment easier | 5. Presto Automatic Hot Dogger, 1962-1977 Electric appliance designed to cook six hot dogs in 60 seconds.

“NO MATTER WHAT HAPPENS IN THE KITCHEN, NEVER APOLOGIZE.”

—JULIA CHILD

Toasters ThroughTime

1 TOASTER, 1700-1800

Wrought iron curved into hearts and swirls lends a decorative folk art touch to this 18th-century American colonial swivel toaster. Slices of bread are meant to sit between the arches, which transfer their design onto the bread as it toasts in the fireplace.

2 ESTATE STOVE COMPANY TOASTER, 1925

A celebration of patented technology with function-forward design, this toaster gives users a peek into its highly visible inner workings while it toasts enough bread to feed the whole family.

3 THE BLUE WILLOW TOASTRITE, CIRCA 1927

Interest in willowpatterned chinoiserie ceramics — popular since the 18th century — rises in the 1920s when this toaster debuts. Pan Electric Manufacturing Company anticipates that consumers who already have collections of their popular Blue Willow tableware might see this matching toaster as a suitable addition.

Ask Katherine White, curator of design at The Henry Ford, to tell you a thing or two about toasters, and she’ll share some secrets about how they stylistically connect to design trends of the times. What better way to gain a bit of perspective about what happens in the kitchen and beyond than by looking at the evolution of one of its most popular appliances?

4 TOASTMASTER MODEL 1A1, 1929-30

A toaster doesn’t need to be aerodynamic, but in the 1920s-’30s, the streamlined shapes of automobiles and airplanes are mimicked in the styling of everyday objects. The chromed casing and sleek curves signal this WatersGenter Company toaster’s modernity to consumers.

5 THE HOTPOINT GAZELLE, 1932

Designed by Raymond Patten, the Hotpoint Gazelle from Edison General Electric Company features numerous art deco elements — bold geometrics like sunbursts and diamonds, layered shapes and chrome. Presented on a pedestal, this toaster is positively architectural.

6 WESTINGHOUSE MODEL HT.69-1, 1960-69

The popular stylings of the Atomic and Space ages collide in this Westinghouse toaster featuring intersecting gold spheres and stars on an otherwise minimalist appliance.

7 THE EMPIRE TRAVLTOAST, CIRCA 1974

This funky harvest gold travel toaster from SAFCO is pure 1970s aesthetic. Designed to plug into a car’s cigarette lighter socket, it seems at home in a counterculture nomad’s Volkswagen bus as easily as a vacationing family’s station wagon.

8 POP ART, 2005 Postmodernist architect and designer Michael Graves’ Pop Art toaster is a signature object in his illustrious partnership with Target. The Black & Decker toaster’s form is shaped by the act of “popping up,” and its representational colors — blue for touch and yellow for dials — are the model for a series of kitchen appliances.

Julia Child’s Reine de Saba Cake

Channel your inner Julia Child, bake her famous Reine de Saba, or Queen of Sheba, cake and transform your next meeting into a full-on party.

Utensils:

Round cake pan

(8 inches in diameter, 1 1/2 inches deep)

3-quart mixing bowl

Wooden spoon or electric beater

Rubber spatula

Cake rack

Small saucepan

Small flexible-blade spatula or table knife

Cake:

4 ounces or squares semisweet chocolate

2 tablespoons rum or coffee

1/4 pound or 1 stick softened butter

2/3 cup granulated sugar

3 egg yolks

3 egg whites

Pinch of salt

1 tablespoon granulated sugar

1/3 cup pulverized almonds

¼ teaspoon almond extract

3/4 cup sifted cake flour (returned to sifter)

Glaçage au Chocolat (chocolate-butter icing):

1 ounce (1 square) semisweet baking chocolate

1 tablespoon rum or coffee

3 tablespoons unsalted butter

Directions for the cake: Preheat the oven to 350° F.

Butter and flour the cake pan. Melt the chocolate (and rum or coffee) over almostsimmering water.

Cream the butter and sugar together until they form a pale yellow, fluffy mixture.

Beat in the egg yolks until well blended.

In a separate bowl, beat in the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed.

With rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds and almond extract. Immediately stir in onefourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended sift in one-third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.

Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 minutes. Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily.

Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.

Directions for the icing:

Stir the chocolate and rum or coffee in small saucepan set over not-quitesimmering hot water until chocolate has melted into a very smooth cream.

Remove saucepan from water and beat the butter into the chocolate a tablespoon at a time. Then beat over bowl of cold water until chocolate mixture is cool and of spreading consistency.

At once, spread over cake with flexible-blade spatula or knife.

Source: Mastering the Art of French Cooking, 1964, by Simone Beck, Louisette Bertholle and Julia Child, from The Henry Ford Archive of American Innovation.

PHOTO BY MON PETIT FOUR

“A party without cake is really just a meeting.”

—JULIA CHILD

L A ST I NG LEGA CI E S

By Randiah Camille Green • Photography by Gerard + Belevender (except where noted)

Leaders in metro Detroit’s culinary and food-producing scenes face and embrace their unconventional paths

Metro Detroit is an area bursting with changemakers — those who break the mold to recreate it in their own image. Simply put: Forging your own path is the Detroit way. It’s also a sentiment actively celebrated within the physical spaces of The Henry Ford as well as instilled through its educational resources accessible online and around the world.

In the city’s culinary and grower worlds, several chefs and organizations are certainly blazing their own trails, working

with a fierce passion and fortitude to create more equitable workspaces and, more importantly, more equitable food systems. Whether it’s a woman-run kitchen where all voices are valued, a restaurant opened by immigrants who refused to fail or a BIPOC-led farm rooted in food sovereignty, thought leaders headquartered right in The Henry Ford’s backyard continue to set their own table when there isn’t a seat for them elsewhere.

SARAH WEL C H THE BENEFACTOR

EXECUTIVE CHEF

MARROW

Detroit’s modern-day neighborhood butcher shop and restaurant hybrid

“I definitely hated it,” she said about competing on the TV show. “I work in a highly collaborative kitchen, and what makes the food at Marrow really exceptional is not me — it’s all the people that aren’t me. I missed the collaboration I have [at Marrow] so much. I’m a ‘we’ person. I’m not really a ‘me’ person.”

Located on Detroit’s east side, Marrow prides itself on local collaboration. The restaurant sources meat from Michigan farms with ethical butchering practices and produce grown at Detroit urban farms like Coriander Farm, Rising Pheasant Farms and Keep Growing Detroit (see Page 58). In Marrow’s kitchen, Welch is committed to teamwork where everyone’s input is valued — something she didn’t always experience as a young chef. Reflecting on her early career, Welch recalled that no one wanted to hear her opinions. “Kitchens are often top-down like dictatorships, and so I really wanted to create a democratic experience. Running a kitchen, for me, is trying to figure out how to shepherd people in the direction I feel like we should go but also keeping in mind that I had a lot of opinions when I was in their position. I want to be the benefactor of the people around me, not a scary overlord.”

For Welch, this means admitting when she’s wrong and that her method isn’t always the best. This attitude seems rare for a James Beard Award-nominated chef, but it’s how she likes it. “I don’t think my workplace is average. I think it’s very odd,” she said with a laugh. “But I like that people that work for me or work with me feel comfortable telling me that I’m wrong. I like that I’m given space to be wrong and time to grieve that ‘being wrong’ feeling.”

At Marrow, women run the show. With founder Ping Ho and Welch at the helm, the restaurant is creating a space where women can be seen and heard.

“It’s as beautiful as it is obnoxious,” Welch said about working at the woman-led restaurant. “We have a power squad at Marrow with some really awesome women and leadership, and I don’t know how it happened. I wanted to foster a place where I felt heard. Maybe that’s part of the reason why we tend to collect women because we are giving them a space where their opinion does matter, and it’s hard to find that elsewhere. And we’re doing that not just for our leadership but for people who work for us outside leadership roles. So it’s instilling in a younger generation that there are places where you do matter.”

Sarah Welch wasn’t suited to win Top Chef. Her egalitarian approach to the kitchen and loving nature were out of place in the cutthroat cooking competition.

Chef Sarah Welch says what makes dishes like Marrow’s seasonal salads (shown here with just-harvested rhubarb, roasted rhubarb butter, puffed grains and house-made farmer cheese) so exceptional is the collaboration in the kitchen that inspires them.

Welch was raised between Michigan and Jamaica and attended New York’s French Culinary Institute. She moved back to Detroit to work with celebrated chef Brian Polcyn at what was then called Forest Grill, a modern European restaurant in Birmingham, after being fed up with New York’s “dog eat dog” mentality. Prior to working at Marrow, Welch helped open Republic Tavern with Kate Williams and wound up leading the kitchen after Williams’ departure. Welch was also executive chef at the restaurant’s sister diner, Parks & Rec, for a time.

After years of experience being overworked in male-dominated kitchens, Welch and the Marrow team are hoping to create an industry standard where people are valued over profits.

“I remember being required to work 80 hours, but I was only allowed

to clock 40 of them,” she said.

“Sometimes I slept in my car — true trauma story — so I knew I definitely didn’t want people in a position where they were not getting paid for their work. In opening Marrow, we wanted to curb turnover and mitigate the burnout that was happening in the industry. That was pre-COVID, and it’s still an issue.”

On Top Chef, Welch was sent home in episode four of her season but dominated Last Chance Kitchen, a gauntlet-style companion show where eliminated chefs fight for a chance to rejoin the main competition. Welch won Last Chance Kitchen, making her way to the Top Chef finale where she ultimately lost. She’s fine with that. The scrappy spirit and collaborative mindset she exhibited on the show are part of what makes Marrow a Detroit gem.

RARE OPPORTUNITY

When celebrated food activist Alice Waters was invited to The Henry Ford in September 2022, leadership wanted to make sure the iconic chef’s latest trip to metro Detroit was more than memorable. The Henry Ford and its Carver-Carson Society were set to honor Waters with their inaugural Carver-Carson Society Award at the first-ever Carver-Carson Moveable Feast, a private event held in Greenfield Village (see story on Page 16). The night before that feast, Waters and her sister enjoyed a special farm-to-table dinner experience at Mongers’ Provisions in Berkley. The culinary outfitter is known for its fine cheeses, craft chocolate and charcuterie. The intimate meal was prepared, at the request of The Henry Ford, by none other than Marrow’s executive chef, Sarah Welch. She partnered with Will Werner and Zach Berg, Mongers’ Provisions proprietors, to pair wine and cheeses with her farm-to-table dishes that featured an array of local fresh produce and ingredients. As a further complement, local master class sourdough bread baker Max Leonard served up some of his specialty breads.

“Running a kitchen, for me, is trying to figure out how to shepherd people in the direction I feel like we should go but also keeping in mind that I had a lot of opinions when I was in their position. I want to be the benefactor of the people around me, not a scary overlord.”

— SARAH WELCH

cChef Sarah Welch, shown here cooking and plating spring vegetable ricotta gnocchi with local rabbit confit, fava beans and rhubarb, takes great pride in knowing that the people who work in her kitchen at Marrow have a voice and understand that everyone’s input is valued.

RESEARCH Some of the Detroit urban farms that executive chef Sarah Welch works with to source the menu at Marrow: Coriander Farm and Rising Pheasant Farmscc

ONLINE Learn more about Marrow’s butcher shop and restaurantc

HAMISSI MAM B A

THE REFUGEE

CO-OWNER BAOBAB FARE

An East African restaurant + gathering place + safe space for immigrants, where all are welcome and embraced

Classic East African dishes like intore (eggplant stew served with fried plantains and coconut rice) have made Baobab Fare an instant hit in Detroit. It’s the same foods that owner and refugee Hamissi Mamba said he grew up eating in Burundi that are patron favorites today.

When Hamissi Mamba fled Burundi to come to the United States in 2015, he had no idea he’d end up in Detroit.

Though he didn’t know it at the time, he’d soon come to realize that he had landed in the Motor City not by chance but by fate.

Mamba and his wife, Nadia Nijimbere, are refugees from the East African country Burundi. They’re also the owners of Detroit’s Baobab Fare and two-time James Beard Award nominees, and Mamba is now a “celebrity” chef after winning an episode of the Food Network’s Chopped Baobab Fare became an instant culinary classic after opening in Detroit’s New Center neighborhood in 2021. The restaurant serves classic East African dishes that Mamba ate growing up in Burundi, like nyumbani (slow-simmered beef with fried plantains and rice) and intore (eggplant stew).

They initially had no intention of opening a restaurant. Back home, Nijimbere was a human rights lawyer and Mamba a businessman. “I always say that [opening Baobab Fare] was a survival plan,” Mamba said. “Growing up, my mom said, ‘You have to go to school and get

a good job.’ We had jobs in Burundi, so you have that illusion that ‘I will get a job in the United States; opportunity is everywhere; it’s the best country in the world.’ But starting out, nobody would hire me or Nadia for what we went to school for because our degrees were from Burundi.”

After winning a Hatch Detroit grant for $50,000 in 2017, the couple decided to get serious about opening a brick-and-mortar for Baobab Fare, which had previously been a pop-up. But the restaurant almost didn’t materialize as Mamba and Nijimbere had trouble getting asylum to stay in the United States. “2016 was a tough year for us because we didn’t have asylum … at that time it wasn’t easy for immigrants to get asylum to stay in the country,” Mamba said. “The plan for us was to seek asylum in Canada, but after 2017 we finally got it. It felt like a miracle for us in that moment.”

Now the facade of Baobab Fare proudly proclaims to all who pass by, “Detroit Ni Nyumbani,” which means “Detroit is home.”

RESEARCH Hatch Detroit and find out how this vehicle to champion and support independent small businesses in Detroit has provided over $550,000 in startup funding to contest and grant winners like Baobab Fare’s Hamissi Mamba and Nadia Nijimberecc

ONLINE Learn more about the gathering space + restaurant known as Detroit’s own Baobab Farec

GIVING BACK

Baobab Fare’s Hamissi Mamba and Nadia Nijimbere pay it forward by using their newfound success to help others. Most recently, Mamba donated his $10,000 prize from the TV show competition Chopped to Freedom House Detroit, where Nijimbere stayed when she first came to the city. Freedom House supports and empowers refugees, asylum seekers and others in need of humanitarian protection with a series of comprehensive services — and provides an inclusive and welcoming physical safe space. In addition, the couple actively support Burundi Kids, a nonprofit organization that champions health and education for women and children in Burundi.

ONLINE Learn more about Freedom House Detroitc

“

... you have that illusion that ‘I will get a job in the United States; opportunity is everywhere; it’s the best country in the world.’ But starting out, nobody would hire me or Nadia for what we went to school for because our degrees were from Burundi.”

— HAMISSI MAMBA

STEWARD OF URBAN FARMING GROWN IN DETROIT

Imagine a food sovereign city where the majority of fruits and vegetables consumed by Detroiters are grown by Detroiters

THE ECOSYSTEM KEEP GROWING DETR O IT

PHOTO BY GETTY IMAGES/ MOYO STUDIO

Keep Growing Detroit (KGD) is an essential part of Detroit’s urban farming ecosystem.

Not only does it own and operate a 1.38-acre farm and teaching facility in Detroit’s Eastern Market, but it also runs a nationally recognized program that provides garden resources and technical assistance to local growers, an urban garden education series, a communitysupported agriculture subscription and so much more.

Keep Growing Detroit is celebrating its 10-year anniversary this year, while its Garden Resource Program, which provides seeds, transplants and support to gardeners in Detroit, Highland Park and Hamtramck, is approaching 20 years.

The Garden Resource Program exists for Detroiters to grow their own food and have access to food that’s grown within city limits.

KGD Development & Engagement Coordinator Danielle Daguio said, “At Keep Growing Detroit, we say that we are ‘cultivating a food sovereign city,’ which means we’re growing and deepening Detroiters’ connections to where their food comes from.”

In 2022, KGD served over 2,000 local gardens and farms through the Garden Resource Program. The program also provides cooking classes, workshops and other community events to local growers for only $15 a year for a family garden and $30 for a community,

school or market garden.

“You can get seeds and plants from anywhere, but you can come to KGD without knowing where to start, and we’ll support you with just about everything you need to get growing,” Daguio said. “There’s a lot of social capital that gets built up doing this work. Studies show that people are less lonely when they have a garden because they can join a community where they can share with others, not just what they’re producing but also a connection with one another.”

KGD relies heavily on volunteers to keep the farm and Garden Resource Program running smoothly. Last year, the farm had roughly 2,300 volunteers assist with tasks ranging from bed preparation and planting to transplant production and seed packing. Like most grassroots organizations, the full-time staff at KGD is small but mighty. Of 16 employees, 69% identify as BIPOC.

“If you want to talk about food sovereignty and land sovereignty, it has to be available to the people that are here, and this is a majority Black and brown city,” Daguio said. “People think eating healthy is for people who are rich or who are far away and don’t live in a city. The work that we get to do says no, it’s not for people who are rich. It’s not for people who live far away. It’s for people

who are right here.”

ONLINE Learn more about how Keep Growing Detroit is working to promote sustainable changes in food systemsc

Keep Growing Detroit is a grassroots organization nurtured and maintained by 16 employees, including Danielle Daguio (at left), along with help from thousands of volunteers each year.

PHOTO COURTESY OF KEEP GROWING DETROIT

READ The story on Page 14 to learn how The Henry Ford will help provide accessible edible education to all with its new learning kitchen scheduled to open in Greenfield Village in 2024c

cFlowers, fruits, veggies and more prosper at Keep Growing Detroit’s farm in the Eastern Market district, managed by a team that includes Lola Gibson-Berg (left), farm activation coordinator, and Akello Karamoko, farm manager.

PHOTO COURTESY OF KEEP GROWING DETROIT

DETROIT SUGAR BUSH PROJECT

Started as a way for Black and Indigenous Detroiters to come together to reclaim the land and reconnect with Indigenous foodways, Detroit Sugar Bush Project gives this community an opportunity to address food and land access. During the late winter and early spring months, community members spend days tapping maple trees in Rouge Park for sap to make maple syrup and sugar.

It’s a grueling grassroots operation built on a strong collaboration with key Black and Indigenous leaders in the larger food sovereignty movement. Community partners include Detroit Indigenous Peoples Alliance, Black to the Land and Friends of Rouge Park. There’s no big corporation with tons of resources, paid employees or a processing facility where the maple syrup is made. Everything is done onsite, from tapping the trees to boiling the maple sap over fires built with wood chopped and transported by volunteers. Once enough sap is collected, Sugar Bush participants often camp overnight to tend to the boiling process. At the end of the season, maple syrup is shared with the community. It’s important to this community to learn and continue these traditions just as their ancestors have done from time immemorial.

Detroit Black Farmer Land Fund

In collaboration with Detroit Black Community Food Security Network, Oakland Avenue Urban Farm and Keep Growing Detroit (KGD), the Detroit Black Farmer Land Fund (DBFLF) was created on Juneteenth 2020.

The fund has a collective mission to rebuild intergenerational land ownership for Black farmers in Detroit. It is now in its fourth year and has raised over $250,000 to provide Black farmers with capital and support to own land and complete farm infrastructure projects in the city.

In its first year, the fund awarded 30 farmers with resources and assistance to purchase and own land for agriculture in Detroit. To date, the fund has now awarded a total of 120 Black farmers, 45 of whom are now owners of 12.9 acres combined. Another 24 awardees have completed farm infrastructure projects, with several others currently in progress.

Amazingly, the land fund is mostly crowdfunded. Said KGD Development & Engagement Coordinator Danielle Daguio, “We started this with a goal of $5,000 just to help out a few farmers. We met that goal before the end of the first day, and now with community support, we’re able to aid even more Black farmers each year.”

$250K RAISED

24 AWARDEES HAVE COMPLETED FARM INFRASTRUCTURE PROJECTS

ONLINE Learn more about the Detroit Black Farmer Land Fundc

“Studies show that people are less lonely when they have a garden because they can join a community where they can share with others, not just what they’re producing but also a connection with one another.”

— DANIELLE DAGUIO, DEVELOPMENT & ENGAGEMENT COORDINATOR, KEEP GROWING DETROIT

ONLINE Search Detroit Sugar Bush Project on the Planet Detroit website to learn more about the organizers and how to support the projectc

PHOTO BY JILLIAN FERRAIUOLO

HENRY FORD MUSEUM OF AMERICAN INNOVATION ®

NOW OPEN THROUGH SEP T EMBER 10

EXHIBITION PRODUCED BY:

Support by:

EVOCATIVE TOUCHSTONE

Period

HIDDEN IN PLAIN SIGHT in Henry Ford Museum of American Innovation are four period kitchens — the last remaining element of a 1979 museum-wide exhibit upgrade timed to coincide with The Henry Ford’s 50th anniversary. Curators created these kitchen vignettes, representing the late 1700s to the 1930s, to help visitors explore changes through time, putting into context The Henry Ford’s rich collection of over 200 years of household equipment.

These kitchens have staying power. Nearly a half century later, the display continues to resonate with visitors. Not surprising, since kitchens are at the center of activity in a home. They conjure up feelings of security, familiarity, family and friends. Immersive environments like these period kitchens in the museum possess the ability to transport visitors to another place and time. They assist in imagining the lives of people of the past and help us ponder how those experiences relate to our own today.

We often spot visitors as they are drawn to these vignettes. Some point at objects and share observations. Others quietly reflect, perhaps thinking about the activities of the people who would have occupied such a space. Each year, Henry Ford Academy students explore the

kitchens and the sometimes mysteriouslooking objects in them. It is a delight to see how engaged the students become and how quickly they compare what they see to their own experiences. During a recent visit to the museum, restaurateur Alice Waters was even captivated and moved by the kitchens, sharing that it was one of her favorite stops on her tour.

Yet, as time has passed, this periodspecific installation has become, perhaps, less personally relatable to many of our visitors. After all, the “newest” kitchen dates from the 1930s, and daily life — and kitchens — keeps evolving. Nowhere in the home are social, cultural and technological changes more evident. Kitchens have evolved from specialized-use rooms to multipurpose spaces populated by all family members. Design trends have been driven by a desire for convenience and style. And kitchens are increasingly filled with technology.

The Henry Ford continues to collect kitchen-related appliances, equipment and printed material from more recent decades, useful in providing future representation of more contemporary eras.

A DIGITAL VIEW

While the period kitchens in Henry Ford Museum of American Innovation today give visitors an insider’s view of cooking spaces in the home from the 1700s through the 1930s, The Henry Ford offers a kitchen-related lens on evolving home life through the present day in its Digital Collections.

With a simple search, you can find more information about 1950s magazine ads touting new plastic housewares and trade literature illustrating the “miracle” kitchen. There are images of cooking ranges from the 1970s and microwaves, blenders and other appliances of the 1990s. You can even have a glance at sales brochures showcasing high-style, professional-grade kitchen design trends from KitchenAid in the early 2000s. Visit The Henry Ford’s Digital Collections

ONLINE For more information, hours and pricing for Henry Ford Museum of American Innovation, visit thf.org/museumc

kitchens capture aspects of everyday life both simple and profound

— JEANINE HEAD MILLER, CURATOR OF DOMESTIC LIFE, THE HENRY FORD

READ The story on Page 26 for a closer look at kitchen-centric artifacts, trends and movements represented in The Henry Ford’s collectionsc

bCreated more than 40 years ago, the period kitchens on display in Henry Ford Museum of American Innovation remain a popular visitor draw, transporting observers to another place and time.

BE OUR GUEST

Daily midday meal demonstrations return to Greenfield Village farmhouses

IN THE CAN

At Firestone Farm in the mid-to-late 1800s, canning was in its infancy, and most home preservation continued centuries-long traditions of pickling using vinegar. We do know, however, that Sally Anne Firestone, Harvey Firestone’s grandmother, had some jars and bottles on her probate inventories. So the Firestones were likely moving into the world of canning before 1885.

IF YOU ENTER THE

Firestone or Daggett farmhouses around noon this summer and fall, you’re just in time to see dinner. After a long hiatus due to the pandemic, daily midday meal cooking demonstrations are back in 2023 at these two living history sites in Greenfield Village. And everything is prepared by historical presenters using period-appropriate recipes and cooking methods and produce harvested from the farms.

“We have about 30 living history presenters with an age range that has at times spanned from 18 to 80s,” said Mary Weikum, senior manager of Greenfield Village daily programs at The Henry Ford. “These presenters are dedicated, passionate and love sharing with guests their knowledge of producing, preserving and cooking food using historical processes.”

At Daggett, presenters make traditional colonial dishes of a farm family from 1760s Connecticut — stews simmering over the fire, puddings baked in cast iron and root veggies dressed in butter and cooked on open flames or with hot coals. Meanwhile, Firestone Farm follows food prep practices perfected in 1885 Ohio on a coal-burning cast-iron stove, with cuts of pork slowroasted or fried, fresh-baked bread and produce plucked from the farm as the menu’s mainstays. There’s everything from heirloom tomatoes and summer squash to fruit preserved on-site (see sidebar).

As summer days morph into autumn

ONLINE For more information, hours and pricing for Greenfield Village, visit thf.org/villagec

ones, village visitors also get a glimpse of before-winter preparations. It’s a fascinating lesson on how different tools, traditions and technologies of the times help each farm work toward similar goals: harvesting crops, storing vegetables and fruits, and preparing and preserving a winter’s meat supply.

The Daggetts would store root vegetables like turnips and potatoes in cellars and stone-lined pits to prevent hard freezing. Produce like parsnips and salsify would be kept in the frozen ground and dug out as needed. Beans and peas would be dried and stored in sacks in cool, dry places. One hundred years later, the Firestones used similar techniques, with pits and root cellars still playing an important role.

Fruit, especially apples, was also carefully preserved for winter. While the Daggetts had limited technology when it came to canning as we know it today, fruit jams or preserves were kept in small crocks or glass jars and sealed with beeswax, spirit-soaked parchment or animal bladders. Fruit was also dried by slicing and laying it out in baskets or on wooden racks. Fresh fruit was carefully packed in barrels whole to keep in a cool spot. By the 1850s, canning jars with sealable lids were perfected, and by the 1880s, the Firestones made full use of this technology, resulting in a dazzling array of sealed jars filled with pickles, jellies, jams, sauces and so much more.

— JENNIFER LAFORCE, MANAGING EDITOR, THE HENRY FORD MAGAZINE

As part of Greenfield Village’s historic cooking programming, some canning — as we understand how it was done in the 19th century — is done on-site, following recipes that appear in Estelle Woods Wilcox’s Buckeye Cookery and Practical Housekeeping, 1880, and other 19th-century cookbooks. Victorian Americans tended to use fewer spices than their colonial ancestors, and the resurgence of a wider variety of spices — like savory, marjoram and garlic — doesn’t take place until the latter part of the 20th century. In the 19th century, pickling and drying produce remained popular, but canning things like jellies and tomatoes grew in favor.

— MARY WEIKUM,

SENIOR MANAGER GREENFIELD VILLAGE DAILY PROGRAMS, THE HENRY FORD

READ The Ball Blue Book if you’re interested in canning your own produce. It will tell you everything you need to know to safely preserve your own jams, jellies and picklesc

bVisit Daggett Farmhouse in Greenfield Village this season, and watch historical presenters prepare, cook and take part in a traditional colonial midday meal indicative of a family farm from 1760s Connecticut.

PHOTO BY ROY RITCHIE

FELLOWSHIP, FOOD & FUN

Picnic traditions build community and connection within the UAW family

WHEN YOU’RE OBSERVING THE Dearborn

picnic to patronize local businesses.

PICNIC STAPLE

Go to any park, picnic or barbecue, and you’ll likely see a big bag of Kingsford brand charcoal briquets propped up against the picnic table. A nice stack of them all aglow in the nearby stand-up grill. Hot dogs, hamburgers and brats atop and sizzling.

Truck

Plant’s final assembly line during the Ford Rouge Factory Tour, you’re watching a set of skilled operators put finishing touches on all-new Ford F-150s — one is built at the plant every 53 seconds. Those workers are part of UAW Local 600, a unit that’s some 5,000 members strong representing employees from the truck plant, its body shop and paint shop — an electric vehicle center has recently been added too — within the Ford Rouge Complex.

Each year, the plant’s UAW family, along with hundreds of other UAW chapters representing some 400,000 active members across the country, gather together at annual picnics to celebrate their camaraderie, work ethic and leadership role in the fight to secure economic and social justice for all. It’s a tradition that reaches back to the UAW’s beginnings in 1935, possibly a communitybuilding practice and symbol of solidarity adopted from other social organizations and labor unions of the time.

Today the UAW picnic often resembles a traditional outing — held at a local park with barbecues, corn hole tournaments, tug-o-war competitions, face painting for kids and other family-centric activities. Some local units go to the next level, planning their annual events at large-scale locations like a Six Flags amusement park, while other UAW families, like the Dearborn Truck Plant’s, have reimagined their annual

“For the last six or seven years, before the pandemic, we’ve been hosting our picnic at Midway Sports and Entertainment in Taylor,” said Nick Kottalis, UAW president and chairman at the truck plant. Midway Sports and Entertainment has been serving southeast Michigan with family entertainment for 60 years, offering outdoor go-karts, mini-golf, a bungee jumping dome, rock climbing, golf driving range and more.

“It has been a huge hit, creating lots of excitement, especially with the kids who love everything from the batting cages and go-karts to the putt-putt,” said Kottalis, who has watched attendance at the annual picnic reach upwards of 2,500 in recent years.

The workers had long enjoyed a more traditional annual picnic under park pavilions at Lower Huron Metropark in Belleville. Now Kottalis books the Midway sports complex for an entire Sunday in August or September, giving his truck plant family exclusive use of all the amenities for the day. Along with the sports activities, attendees also enjoy classic concession foods, including hot dogs, hamburgers, fries and ice cream.

The food and fun are supporting characters in a larger story, shared Kottalis, who describes the real meaning and purpose behind the UAW picnic: “It’s about fellowship, community.”

Well put.

— JENNIFER LAFORCE, MANAGING EDITOR, THE HENRY FORD MAGAZINE

That charcoal briquet is the brainchild of Ford Motor Company founder Henry Ford and E.G. Kingsford as a way to reuse wood scraps from the production of the Ford Model T in the 1920s. Ford Motor Company manufactured charcoal from wood scraps produced by its lumber operations in Michigan’s Upper Peninsula. The scraps were burned, mixed with starch and compressed into compact briquets.

Ford sold the charcoal to the public through its network of auto dealerships as well as through conventional hardware, sporting goods and department stores.

The charcoal briquet: Henry Ford’s attempt to reuse otherwise wasted materials.

ONLINE For the most up-to-date information, hours and pricing for the Ford Rouge Factory Tour, visit thf.org/rougec

ONLINE View the Ford Charcoal Briquets expert set in the Digital Collectionsc

bAttention-drawing antics and fun, friendly games have long been a part of the summer picnics attended annually by the thousands of members who make up the UAW’s Local 600.

PHOTO OF UAW FIELD DAY 1948 COURTESY OF WALTER P. REUTHER LIBRARY, ARCHIVES OF LABOR AND URBAN AFFAIRS, WAYNE STATE UNIVERSITY

PICNICS IN PICTURES

Steve Frykholm’s posters personify American graphic design from the late 20th century

WATERMELON, POPSICLES, BARBECUED

CHICKEN, hot dogs, sweet corn, lemonade and cherry pie. These are quintessential American picnic foods — sticky, drippy foods best eaten with your hands while sitting on a picnic blanket in the summer heat with friends or family by your side. These are symbolic foods, foods that hold memory. When graphic designer Steve Frykholm was tasked with creating a poster to announce his company’s employee picnic, he relied on these foods to communicate much more than a workplace memo ever could.

Born in 1942, Frykholm attended Bradley University and the Cranbrook Academy of Art. Between these degrees, he served in the Peace Corps at a Nigerian government trade school for girls. There he learned how to screen print alongside his students because, “It was a trade school. I thought they should learn a trade,” he recalled. Screen printing agreed with Frykholm. He later explained, “I like the smell of the ink, cutting the stencils, the saturation and the color. It’s the physicality of it. Why do people like to plant vegetables, dig in the dirt and see things grow? You just do it for the joy of doing it.”

Shortly after graduating from Cranbrook, Frykholm was hired at Herman Miller as the

company’s first internal graphic designer in 1970 — and he quickly made his mark. One of his first assignments at the Zeeland, Michigan-based furniture company was to design a poster for the summer employee picnic. Inspired by classic picnic foods, his 1970 poster features bright-yellow sweet corn against stark white teeth and red lips on a black background. That first poster became the rubric for what would become a series of 20 — he designed a picnic poster each year from 1970 until 1989. After the first, Frykholm mostly eschewed representations of human form in the posters (but of course, a hand must hold an ice cream cone!) and leaned into using enlarged representations of picnic food.

Frykholm’s picnic posters are some of the best-known examples of American graphic design from the latter half of the 20th century. The glossy, pop-art graphics were beloved by Herman Miller employees, design professionals and museum curators alike. They are held in the collections of numerous institutions, having first been acquired by the Museum of Modern Art in 1980 and by this institution, The Henry Ford, in 1988.

PICKING A SUCCESSOR

Kathy Stanton, a graphic designer on Steve Frykholm’s team, recalled telling him, “If you ever decide to give this [the picnic poster series] up, I’ll be interested.”

In 1989, after designing 20 posters, Frykholm decided it was time to pass the reins. Stanton designed the next 11 picnic posters, through 2000. She pivoted to focus on classic picnic activities. Her posters feature games like ring toss and croquet, natural features like ducks in a pond, and even a clown.

— KATHERINE WHITE, CURATOR OF DESIGN, THE HENRY FORD

View The Henry Ford’s Picnics expert set in the Digital Collectionsc

READ The blog post “Women Design: Kathy Stanton’s Picnic Posters for Herman Miller” to learn more about Stanton’s career path and see samples from her poster portfolioc

d

Steve

Herman Miller is inspired by classic outdoor eats, from sweet corn and hot dogs to salads and suckers. The series represents some of the best-known examples of American graphic design from the latter half of the 20th century.

Graphic designer

Frykholm’s picnic poster series for furniture company

FROM THE HENRY FORD ARCHIVE OF AMERICAN INNOVATION

NAME: Robb and Kate Harper

THE HENRY FORD DONOR SOCIETY: Carver-Carson Society founding members since 2020

WHY BE A MEMBER OF THE CARVER-CARSON

SOCIETY:

“I am so excited about the future of edible education at The Henry Ford because there is still such a tremendous disconnect between the ground and the plate. Through the Carver-Carson Society, we are celebrating tremendous people, their gifts to edible communities and their desire to educate our next generation in a hands-on way about where their food comes from — through smelling, tasting and putting something real in the ground.”

— Kate Harper

DONOR SPOTLIGHT

WHAT’S YOUR SPARK?

WHEN THE HENRY FORD decided to launch its Detroit Central Market programming, it contacted Robb and Kate Harper. “They reached out because we know the farmers, the vendors, the bread and jam makers,” said Robb. The Harpers created southeast Michigan’s edibleWOW publication 16 years ago. They have run grassroots cooking demos with chefs before such culinary meet-and-greets were popular reality-TV fodder. They told the stories of the farmers, the chefs, the market vendors with passion and without judgment. And for decades, they have cultivated a relationship with The Henry Ford. As founding members of the CarverCarson Society, the two see limitless possibilities for The Henry Ford’s edible education initiatives. And Detroit Central Market — it’s a place that can bring us back to honoring the earth and learning in a hands-on way how to give back what we take from it.

Longtime leaders in southeast Michigan’s edible communities, Robb and Kate Harper are humbled to be part of the Carver-Carson Society

PHOTO BY GERARD + BELEVENDER

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2023 EVENTS

Julia Child: A Recipe for Life

Open: Through Sept. 10

Julia Child’s insatiable curiosity and tenacious spirit drove her to endlessly try, test, prove and communicate how to make delicious food. Learning to cook empowered Child, and she in turn empowered others, profoundly transforming American cuisine and food culture.

Julia Child: A Recipe for Life explores her personal evolution and America’s culinary revolution, taking a deep dive into the key ingredients that made Child the powerful and iconic person that she was. Museum visitors will journey through her life, beginning with the moment that ignited her curiosity and passion for French cuisine and inspired her career. At the heart of the exhibition is Child’s passion for teaching, examined through her meticulous process of recipe development for Mastering the Art of French Cooking and The French Chef. Her early life, team members and legacy of inspiring people around the world are also showcased.

Exhibition elements include an interactive replica kitchen from the set of The French Chef; dramatic vignettes and themed areas highlighting key moments of Child’s life; video footage, audio and photography; virtual food reproductions of Child’s most famous dishes; plus stations to test your own cooking techniques.

ONLINE To learn more about all upcoming exhibits, visit thf.orgc

Supported by

ONLINE To learn more, visit thf.orgc

Julia Child: A Recipe for Life is a touring exhibition produced and managed by FLYING FISH, developed in collaboration with Napa Valley Museum, under the rights granted by The Julia Child Foundation for Gastronomy and Culinary Arts and The Schlesinger Library, Radcliffe Institute, Harvard University, and generously supported by Oceania Cruises.

ONLINE To learn more, visit thf.orgc

HENRY

Other Premier Exhibitions + Events

PHOTOS OF JULIA CHILD – PHOTOGRAPHY BY PAUL CHILD © THE SCHLESINGER LIBRARY, RADCLIFFE INSTITUTE, HARVARD UNIVERSITY

FORD FUND IS PROUD TO SUPPORT

THE HENRY FORD

As the global philanthropic arm of Ford Motor Company, Ford Fund focuses on providing access to essential services, education for the future of work and entrepreneurship opportunities for under-resourced and underrepresented communities. Ford Fund’s partnerships and programming are designed to be responsive to unique community needs, ensuring people have equitable opportunities to move forward. Harnessing Ford’s scale, resources and mobility expertise, Ford Fund drives meaningful impact through grantmaking, Ford Community Centers and employee volunteerism.

What if your next big event could inspire the next big idea?

Imagine an event that could truly change people’s perspectives. One that could open minds and widen eyes as guests stand in awe of the power of unlimited inspiration. Make your event stand out in a place where innovation sets the stage for unforgettable experiences. From awards galas to product launches, we’ll make sure your vision is fully realized and your event is completely inspired.

Book your next big event at:

• Henr y Ford Museum of American Innovation®

• Greenfield Village®

• Lovett Hall

• Ford Rouge Factor y Tour

See why The Henry Ford is the most awarded venue in Michigan. thf.org/privateevents

• Free Hot Breakfast

• Complimentary Shuttle to Henry Ford Museum and Greenfield Village for Families

• Free Wi-Fi

• Heated Indoor Pool and Fitness Center

GREENFIELD INN

• Featuring O’Henry’s Restaurant and Squire’s Pub

• Large indoor pool, whirlpool, sauna and fitness center

• AAA 3-diamond rating!

• Complimentary shuttle to and from The Henry Ford

• Complimentary Business Center

• All Rooms Have Refrigerators and Microwaves

• Irons and Hair Dryers

• Conveniently Located Just Minutes From The Henry Ford

• Groups of all sizes, from students to seniors, love our hotel!

• Group rates and specialized group menus available

• Our red carpet service includes a step-on group welcome and expert luggage service

• Enjoy our 600+ automotive print gallery

Conveniently located within blocks of Michigan’s famous historical attraction, The Henry Ford. Minutes away from downtown Detroit and Windsor, Canada

3000 Enterprise Drive, Allen Park, Michigan 48101

Located on I-94 at Oakwood Boulevard, Exit 206A

Call 1-800-342-5802 or visit bestwestern.com for reservations or more information.

NEAR GREENFIELD VILLAGE

•

and Cookies (Monday-Thursday) •

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• Free Hot Deluxe Breakfast

• Board Room

• Indoor Heated Pool and Fitness Center

Power your passions during your stay at our Dearborn hotel.

Embark on a seamless trip at Courtyard Detroit Dearborn, where convenient amenities and comfortable accommodations will propel your productivity. Ideally located along I-94, our Dearborn hotel boasts quick access to destinations such as Ford Motor Company World Headquarters, The Henry Ford, Comerica Park and Little Caesars Arena. Unwind in our spacious rooms and suites featuring complimentary high-speed Wi-Fi, plush bedding, mini-refrigerators and ergonomic workspaces.

Start your day with a satisfying breakfast and Starbucks® coffee from The Bistro. With our 24-hour fitness center and indoor pool, it’s easy to maintain your gym routine during your stay. If you’re planning a brainstorming session or small seminar, our two flexible event venues boast catering options and AV equipment to inspire innovation. Whether you’re traveling to Michigan for business or leisure, Courtyard Detroit Dearborn will exceed your expectations.

Redefine Your Detroit Experience

Explore a revitalized downtown at The Westin Book Cadillac Detroit, conveniently located near restaurants, nightlife and casinos. A 1924 landmark restored to its former grandeur, our hotel offers modern furnishings, enriching amenities and unique layouts. Relax in one of our 453 guest rooms, including 35 suites, featuring our signature Heavenly® Beds and Heavenly® Baths. Dine at one of our five award-winning restaurants, including Motor Bar or Roast from celebrity chef Michael Symon. With the rejuvenating Spa 19 and AAA Four Diamond service, every stay with us is a refreshing experience.

To make a reservation, visit Marriott.com/DTWCW or call 313.442.1600

Get to your Let’s Go moment.

AAA members: Benefit from day one and enjoy 1 free rental day after your first completed rental as a Hertz Gold Plus Rewards® member.* Enroll for free at AAA.com/hertzgold

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Featuring over 100 artifacts, Lillian Schwartz: Whirlwind of Creativity is a careerretrospective exhibition that explores three core themes across the artist’s life and career, including rarely shown mixed-media works, studio equipment, and large-scale film and video projections.

NOW OPEN-MARCH 2024

HENRY FORD MUSEUM OF AMERICAN INNOVATION

thf.org/lillian-schwartz

DEARBORN

RESERVATIONS BANQUETS MENUS

2 PRIVATE ROOMS + BARS

dFrom the elegant to the everyday, Freda DeKnight’s 400-page non-regional cookbook, A Date with a Dish, preserved the rich experience and culinary artistry of African American cooks. It “put magic into cooking,” wrote the author of the foreword, with its engaging blend of storytelling, insights and instructions that spoke quite personally to her readers.

A Date with a Dish: A Cook Book of American Negro Recipes, 1948

In 1948, Freda DeKnight (1909-1963) created the first major cookbook by an African American for an African American audience. A Date with a Dish: A Cook Book of American Negro Recipes presented a nuanced look at African American cookery, illustrating the culinary diversity and accomplishments of Black cooks — without the stereotypes.

DeKnight’s passion for the culinary arts was sparked early in life. Growing up on the Mitchell, South Dakota, farm of successful caterers Paul and Mamie Scott, a young DeKnight learned culinary skills from “Mama” Scott, whose talent for cooking came intuitively. DeKnight studied home economics at Dakota Wesleyan University, then moved to New York. In 1946, she became the first food editor for the recently established Ebony magazine — which focused on Black achievements and culture — presenting a monthly culinary column offering cooking tips, recipes and reflections. Two years later, DeKnight published A Date with a Dish, using what she called “ages-old” and modern recipes chosen from more than 1,000 gathered over a 20-year period from African American home cooks, professional chefs, caterers and celebrities.

— JEANINE HEAD MILLER, CURATOR OF DOMESTIC LIFE, THE HENRY FORD

ONLINE Browse The Henry Ford’s Historic Recipe Bank featuring recipes organized by category and cookbookc

For access to past issues of THF Magazine, please visit issuu.com/thfmagazine.