Mixing food and history in a celebration of Dutch and American Christmas traditions, award-winning food historian Peter G. Rose’s new book, Delicious December: How the Dutch Brought Us Santa, Presents, and Treats: A Holiday Cookbook (Excelsior Editions/State University of New York Press, 2014), provides more than one hundred tried-and-true recipes. For planning purposes, complete menus and recipes for the parties that might happen between the feast days are also provided.
Rose draws on traditions that date back to the Middle Ages as well as her own reminiscences of her native country, and she suggests many ways to incorporate these true Dutch treats into American celebrations. The public is invited to join the Friends of Fort Crailo and Crailo State Historic Site at the Rensselaer Public Library for their Annual Meeting and lecture on Sunday November 16 at 4:30 pm. After a brief business meeting, Peter Rose will present “Joyful Traditions: How the Dutch Brought Us Santa, Presents and Treats.” Continue reading
A new exhibit opening on Saturday, October 18th at the Mabee Farm Historic Site in Rotterdam, NY, “Hops & Hogsheads: Beer from Colonial to Craft Brew”, explores the impact of beer on the region’s early Dutch Settlers, winding through history to today’s two Schenectady County breweries.
From the moment beer first entered New York in 1609 aboard Henry Hudson’s Haelve Maen, it has shaped our history, our laws, and our culture. Continue reading
This week on “The Historians”, retired Fulton County historian and Leader Herald history columnist Peter Betz has the story of an early drowning — or not — in the Sacandaga Reservoir. In the second half of the show I talk with Laura Winter Falk about her book Culinary History of the Finger Lakes: From the Three Sisters to Riesling (History Press).
Listen to the whole program at “The Historians” online archive at http://www.bobcudmore.com/thehistorians/
Since the 1980s, there has been a renaissance in Upper Hudson Valley craft brewing, including Newman’s, C.H. Evans, Shmaltz and Chatham Brewing. Beer scholars Craig Gravina and Alan McLeod explore the sudsy story in Upper Hudson Valley Beer (History Press, 2014).
The Upper Hudson Valley has a long and full-bodied brewing tradition. Arriving in the 1600s, the Dutch established the area as a brewing center, a trend that continued well into the eighteenth century despite two devastating wars. Continue reading
On Thursday, September 11th from 6 pm to 8 pm, the Albany Institute of History & Art will host a special launch of Craig Gravina and Alan McLeod’s new book Upper Hudson Valley Beer. Author Craig Gravina will give a presentation about the book and Remarkable Liquids, the area’s only craft-focused beer distributor, will be on hand to provide samples of some of the best beer made in our region.
Attendees will savor learning about the Upper Hudson Valley’s long and full-bodied brewing tradition and the opportunity to connect its past with its present. Continue reading
Winegrower and journalist Richard Figiel, who established Silver Thread Vineyard on the eastern shore of Seneca Lake in 1982, offers a short history of New York wine in Circle of Vines: The Story of New York Wine (SUNY Press, 2014).
Figiel follows the state’s wine industry from its turbulent evolution in various regions as it emerged as a dynamic player in the world of fine wine. He begins by examining New York’s distinctive viticultural roots and the geologic forces that shaped the state’s terrain for winegrowing. Starting with early efforts to grow grapes for wine in the Hudson Valley, the story moves west to the Finger Lakes and Lake Erie, circles around the state from Long Island to the North Country, and, finally, to contemporary New York City. Continue reading
I have worked across from the old Borden Estate for over 10 years. Only recently have I started to gain a real appreciation of the role of the Borden Family not only in the history of Wallkill, NY, but also the education of its children.
The Borden Family used their fortune to make the lives of those less fortunate a little better. Nowhere is this made more evident than with Penelope Borden. Her many accomplishments are often overshadowed by her sister Marion as well as her father John G. Borden. Continue reading
Educators and the public are invited to discover new and innovative ways to learn about the region’s culture, history, and future at Farms & Food: Teaching the Hudson Valley from the Ground Up, a conference to be held July 29-31 at the Henry A. Wallace Education and Visitors Center on the grounds of the Franklin D. Roosevelt Home and Presidential Library in Hyde Park.
The keynote address, “Educating our Next Generation to Eat with Consciousness,” features Pam Koch, associate professor of nutrition education and executive director, Laurie M. Tisch Center for Food, Education, & Policy, Teachers College, Columbia University. In addition, Koch will lead a workshop, “Empowered Eaters: Making Connections through Food and Nutrition Education.” To see Koch cooking with her own children, visit Kids Cook Monday. Continue reading
Did our early 19th-century ancestors imbibe unusual brews? Find out in Boscobel’s picturesque West Meadow during a presentation by Warwick Winery and Distillery. Warwick Valley Winery and Distillery representative, Ray DeLear, will discuss a variety of spirits and demonstrate how to mix popular 1800s libations with them all.
Boscobel’s 1800s cocktail gathering takes place in the west meadow, under the pavilion at Boscobel on Saturday, June 28, 4-7pm. Music of the period will be performed by Thaddeus MacGregor. Your $35 admission ticket will include the presentation, cocktail samples, light fare and live music. Please drink responsibly; a discounted designated driver rate is available. Continue reading
Brown’s Brewing Company in Hoosick Falls and Troy, NY, has brewed a special beer in tribute to the Germans that served at the Battle of Bennington which took place in the Town of Hoosick in 1777 during the American Revolutionary War.
The historic Braunschweigers Mumme Ale is a dark, spicy beer created in the late 1400s in the German province of Braunschweig in what is now Lower Saxony, home of Lieutenant Colonel Friedrich Baum and his elite regiment of mounted infantrymen called Dragoons. Continue reading
The third annual Mount Lebanon Heritage Herb Festival celebrates the illustrious past of herbs in town history as well as the Native American and Shaker traditions in the heart of the Lebanon Valley of New York, considered the birthplace of the herbal pharmacy in the United States.
The event takes place on Saturday, June 7, 2014 from 10 a.m. to 3:30 p.m. on the historic grounds of Darrow School, at Mount Lebanon Shaker Village. More than eighteen talks, walks and workshops explore the role of herbs in food, gardens, medicine and health from the early days of the Native Americans to current practices. Continue reading
There was a time when Lenape fishermen – or women, since they did much of the fishing in that culture— would use nets woven from branches, saplings or wild hemp to catch huge numbers of shad in the Delaware River. Much of their catch would be preserved by a unique smoking process that would keep them edible through the winter. The Lenape designated March as the month of the shad and celebrated with a festival that often lasted six weeks or more.
The early European settlers learned the importance of shad from the Natives and quickly picked up the technique of smoking them to provide food for the harsh winters when game was scarce. Some historians, including William E. Meehan writing in Fish, Fishing and Fisheries of Pennsylvania in 1893, have noted that virtually every Colonial era homestead in a broad area bordering the Delaware River “had its half-barrel of salted shad sitting in the kitchen with some choice pieces of smoked shad hanging by the kitchen chimney.” Continue reading
Among the several dozen correctional institutions in New York State, Dannemora (officially Clinton Correctional Facility) is the largest maximum-security prison. It is located in northern Clinton County, where the cold winter weather led to a variety of nicknames incorporating the word “Siberia.” It is also known as home to the worst of the worst, housing many of our most dangerous criminals.
For more than 160 years, the North Country’s famous lockup has confined inmates guilty of the most heinous crimes: murder, rape, arson, assault, bank robbery, serial killing … and chicken theft.
Chicken theft? About now, you might find that cool Sesame Street song going through your head: “One of these things is not like the others ….” But any crime is serious, especially if you’re the victim, and the seriousness of stealing chickens was once elevated in stature for a few reasons. Continue reading
On Saturday, April 12 from 4pm to 7pm, the Table Hopping Blog and the Albany Institute of History & Art will host the third annual Hudson Valley Hops. This event is a celebration of the strong history of brewing in Albany and today’s craft beer industry. Guests can sample local craft beers, hear talks by beer historians and brewery experts, enjoy food, and take home a commemorative glass.
There will also be a special exhibition with artifacts that tell the history of brewing in Albany and the capital region. Historic photographs, advertisements, and packaging from local brewers will be on view for this event. Continue reading
On Wednesday, February 26 from 6PM-8PM, the Albany Institute of History & Art will host Potent Potables, which will highlight historic punch recipes and showcase punch bowls from the museum’s collection. The event, which is hosted by the Albany Institute’s Special Events Committee, costs $25 per person to attend and participants must be 21 and over (ID required). Featured punches include Champagne Punch, Cherry Bounce, Lime Rub Shrub, Pumpelly Punch, and Regents Punch.
Punch, an Eastern drink, is from the Hindi word panch, meaning “five,” for its five basic ingredients of rum, water, sugar, juice, and spice. Punch was introduced to the West in the late seventeenth century. By the eighteenth century it had become the drink of choice in England and the American colonies where punch making was considered a social accomplishment. Continue reading
Ever wonder what pristine runs of migratory fish in Atlantic rivers looked like to early colonists? Some saw so many salmon, shad, alewives and other species that they said the waters “ran silver” with fish as they swam upstream to spawn.
John Waldman’s Running Silver: Restoring Atlantic Rivers and their Great Fish Migrations (Lyons Press, 2013) covers the biology, history, and conservation of shad, salmon, striped bass, sturgeon, eels and the others that complete grand migrations between fresh and salt waters. Continue reading
Historic Cherry Hill has been awarded funding from the Pine Tree Foundation of New York for the conservation, rehousing, and select digitization of the museum’s collection of Van Rensselaer family receipt books and related clippings.
In all, there are 13 receipt books and numerous clippings and recipe fragments (in both manuscript and printed form) dating from the mid-eighteenth century through the early 20th century. The receipt books belonged to members of the Cherry Hill household. Continue reading
The Albany Ale Project is bringing back some of the beers of Albany’s past! In partnership with C.H. Evans Brewing Company, an adaptation of a 1901 recipe for “Amsdell’s Albany XX Ale” is about to be available for the first time in over 100 years.
A ceremonial “cask tap” event is planned for Saturday, November 2, 2013, from 5 to 7pm, at the Albany Institute of History & Art, to celebrate its return. Speakers include: the founding members of the Albany Ale Project, C.H. Evans’ brewer Ryan Demler, and the Institute’s Curator of History and Material Culture, Dr. W. Douglas McCombs. Food will be available and, of course, C.H. Evan’s version of one of Albany’s historic brews. Continue reading
A 19th Century Antislavery Dinner will be held at site of Inaugural meeting of the 1835 NYS Antislavery Society Meeting Saturday, October 19, 2013, at 5 pm. The 19th Century Buffet Dinner begins with Mock Turtle Soup, followed by four entrees of Breaded Pork Cutlets with Fried Apples, Boiled Corned Beef and Cabbage, Ragout of Mutton and Vegetables, and Roasted Capon with Dried Fruit Stuffing served with sides of Baked Macaroni au gratin, Greens and Mashed Turnips, Succotash, and Crackling Bread. The Maple Apple Pan Dowdy dessert demonstrates the abolitionists’ desire to avoid using slave sugar. Continue reading