Drawing on archival research as well as interviews with many of the principal players, Thomas Pellechia’s Over a Barrel: The Rise and Fall of New York’s Taylor Wine Company (SUNY Press, 2015) traces the economic dynamism of the Finger Lakes wine region, the passion and ingenuity of the Taylor family, and the shortsighted corporate takeover scenario that took down a once-proud American family company.
In addition to providing important lessons for business innovators, Over a Barrel is a cautionary tale for a wine region that is repeating its formative history. Continue reading
The Delaware Company, a non-profit whose mission is to promote and support the history and historic landmarks of the Upper Delaware River Valley, will host “American Walks Into a Bar: The Role of Beer in the American Revolution” at Henning’s restaurant (formerly The Eldred Preserve) on route 55 outside Eldred, in Sullivan County, NY.
George Washington, as portrayed by Colonial re-enactor Paul Brennan, will host a celebration with beer tastings from several local breweries, 18th century tavern fare, dancing to period music, and a history trivia contest. Colonial attire is optional but encouraged. Continue reading
Empire State Development under the leadership of Ken Adams is the organization which includes ILoveNY (under Gavin Landry), which is responsible for the Path through History, but which has no full time staff. The mission of Empire State Development Market New York (ESD MNY) is:
The Market New York Grant program supports regionally-themed New York-focused projects that promote tourism destinations, attractions, special events and other travel related activities that help achieve the Regional Councils’ long term strategic goals for economic growth, which include attracting more visitors to New York State. Continue reading
Barrels – we rarely acknowledge their importance, but without them we would be missing out on some of the world’s finest beverages – most notably whiskies and wines – and of course for over two thousand years they’ve been used to store, transport, and age an incredibly diverse array of provisions around the globe.
In the new wide-ranging book Wood, Whiskey and Wine (Reaktion, 2014), Henry Work tells the intriguing story of the significant and ever-evolving role wooden barrels have played during the last two millennia, revealing how the history of the barrel parallels that of technology at large. Continue reading
The cover of Historic Amsterdam League’s 2015 calendar is a picture of the former Mohawk Teepee restaurant, built in an abandoned rock quarry adjacent to a waterfall in Amsterdam’s East End.
The Mohawk Teepee was the brainchild of Myron and Lidia Bazar, both natives of Ukraine. Myron was born in Ternopil and Lidia in Boryslav, according to Ukrainian Weekly. Continue reading
With its delicious food and warm hospitality, the Red Apple Rest was a legendary pit stop on the trek from New York City to the Catskills starting in the 1930s. Reuben Freed’s restaurant, staffed primarily by family and friends – or strangers who eventually became family – was in operation for more than fifty years.
Reuben’s daughter Elaine grew up in the Red Apple, and she brings the restaurant back to life in Stop At The Red Apple: The Restaurant on Route 17 (SUNY Press, 2014) of vignettes, interviews, photos, and memorabilia. It’s a memoir, yes, but also an immigrant success story, love story, and memorial to a slice of bygone New York history and popular culture. Continue reading
A man who started in the knitting business in Amsterdam built the lavish structure now known as Villa Balsamo restaurant off Route 50 between Ballston Spa and Saratoga Springs.
According to historian David Fiske, Floyd J. Shutts was stymied by Amsterdam officials in 1918 when he tried to add on to his factory on Wall Street. Turned down in Amsterdam, Shutts bought property on Saratoga Avenue in Ballston Spa and opened the Ballston Knitting Company in 1920. Continue reading
Throughout their 54-year marriage, John and Abigail Adams enjoyed hearty, diverse cuisine in their native Massachusetts, as well as in New York, Philadelphia, and Europe. Raised with traditional New England palates, they feasted on cod, roast turkey, mince pie, and plum pudding.
These recipes, as well as dishes from published cookbooks settlers brought from the Old World, such as roast duck, Strawberry Fool, and Whipt Syllabub, are included in this new historical cookbook by Rosana Y. Wan, The Culinary Lives of John and Abigail Adams: A Cookbook (Schiffer, 2014). Continue reading
Undoubtedly, you have heard or read Clement Moore’s famous poem “A Visit from St. Nicholas” (1822), but have you ever wondered where the traditions of stockings, presents, and cookies come from? And what about jolly old Saint Nick? Who was he and why do we call him Santa Claus?
In this episode of the “Ben Franklin’s World” podcast, Peter G. Rose, culinary historian of Dutch foodways in North America and author of Delicious December: How the Dutch Brought Us Santa, Presents, and Treats (SUNY Press, 2014), joins me to discuss the origins of Santa Claus, cookies, and more in the United States. You can listen to the podcast here: www.benfranklinsworld.com/009 Continue reading
This week on “The Historians” podcast, an interview with Jerry Snyder of Historic Amsterdam League (HAL) on bygone eateries ranging from one of the first restaurants in the Mohawk Valley to be recommended by Duncan Hines, to side-by-side diners frequented by Kirk Douglas’s father, to an unusual fine dining restaurant built in an abandoned rock quarry. Pictures of the dining establishments are found in HAL’s 2015 Amsterdam Icons calendar.
Listen at “The Historians” online archive at http://www.bobcudmore.com/thehistorians/