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
The Albany Ale Project has launched a new website, albanyaleproject.com. The site revolves around the extensive history of brewing and beer making in the City of Albany, and the research into re-discovering the 19th century phenomenon of Albany Ale, a double XX strength ale brewed across the city and exported around the world.
The new website has biographies of key players in the research of Albany Ale; a history of brewing in Albany from the 17th century to today; images from the collections of the Albany Institute of History and Art; and more. It’s hoped the website will serve as a hub for information on Albany Ale. Continue reading
In 1869, alarming news about the dangers of drinking absinthe swept north from New York City, through Albany, all the way to Malone, near the Canadian border. A “brilliant writer” from the New York press and a “talented lady” had ruined themselves physically and mentally by drinking absinthe.
Comparing the drink to opium and morphine, the article warned readers that absinthe “obtains an all-powerful control over its votaries, deadens the sensibilities, and is, indeed the guillotine of the soul.” Continue reading
There is a mansion on a large bluff overlooking the Wallkill River Valley. It stands watch over what was once the Borden Farm, center of the Borden Condensed Milk empire. Sweeping views are forever tied to the mansion; from the Hamlet of Wallkill and farm fields, to the Lyon’s Dam on the Wallkill River and the Shawangunk Mountains. It was here that the daughter of John G. Borden, son of the founder of condensed milk, decided to make her home starting in 1900. Continue reading
A four-gallon stoneware jug manufactured by Fulper Bros. in Flemington, New Jersey during the 1880s is now part of the New York State Museum’s Weitsman Collection of American Stoneware. Now on display at the State Museum, the historically significant piece of stoneware was recently acquired for the Museum by stoneware collector and benefactor, Adam Weitsman.
According to an announcement release to the press today, “The acrobat jug, a sought-after example of decorated American stoneware, has been breaking stoneware record prices at auction for decades and Weitsman had wanted the piece for over thirty years.” Weitsman recently purchased the jug from Allen Katz Americana the statement says. Continue reading
The Albany Institute of History & Art will be hosting its second event featuring Hudson Valley Hops on Saturday, April 20, 2013 from 4-7pm.
The event will be a celebration of the history of brewing in Albany and today’s craft beer industry in and around the Hudson Valley. Guests can sample the finest local craft beers, engage with experts in the field, enjoy an assortment of food and tour the museum galleries. Continue reading
A new era of alcoholic beverage production is dawning in the Adirondacks. You can drink locally-brewed beer from any one of several micro-breweries, or imbibe vodka distilled from potatoes grown in Gabriels and filtered through the high-quality quartz crystals known as Herkimer diamonds. “Drinking local” has a long tradition within the Blue Line. Today, let’s consider the honorable history of Adirondack beer. Continue reading
Fort Ticonderoga’s connection to the world of chocolate has been well documented over the years. Several additions and improvements were funded by Forrest Mars, Jr., husband of Deborah Adair Clark of Ticonderoga (they are now divorced). Forrest is worth approximately $10 billion as one of the heirs of the Mars candy company.
Eighty years ago, another famous name in chocolate—Baker—was bandied about in Ticonderoga, and it again involved mention of great wealth ($80 million at the time, equal to $1 billion in 2013). But for the village, the story left in its wake an embarrassment as bitter as the company’s most famous product (Baker’s bittersweet chocolate). Continue reading