Popcorn was grown by Native Americans long before the Europeans came to the New World. The Aztecs used it, strung into garlands, in their religious ceremonies. Peruvians toasted and ate their popcorn, which was called pisancalla. During the 1830's, it was "discovered" by American farmers who, using a new kind of plow, planted acres and acres of it during the 1850s. By the turn of the 19th century, popcorn vendors could be found in every big city. They'd sell their wares by the bag or the ball and make a profit of about 70 cents on every dollar!
School's out! Time for tasty treats made with nutty deliciousness. Here are four easy recipes to try while chilling this summer. If you are allergic to peanuts, ask your parents if it's okay to substitute toasted almond/almond butter or cashews/cashew butter in these snacks. Then check out the some books for the nuttier side of your summer reading.
March is National Nutrition Month—and what better time to learn more about the Supplemental Nutrition Assistance Program (SNAP)?
SNAP helps many low-income seniors pay for the foods they need to maintain good health. However, a staggering number of older adults—approximately 2 out of 3—who qualify to receive SNAP are missing out on the benefits. With an average monthly benefit of $122 for a senior living alone (in 2011), a variety of healthful food options may be purchased. Click on the link below to learn more:
"Cultivating Community" is a community-wide program designed to share information in the Fredericksburg region about farm-to-table and sustainable food communities. These web sites support those goals by exploring how you can assess the sustainability of your community and your home, finding locally grown foods or growing your own, cooking, and sustainable gardening.
Community Sustainability Assessment: gen.ecovillage.org/activities/csa/English
A comprehensive checklist that anyone can complete to get a basic idea of how sustainable their community is. While it requires good knowledge of the life-styles, practices and features of the community, it does not require research, calculation and detailed quantification. This assessment takes about three hours for an individual to complete, or a series of sessions if done as a group experience by community members.
If you are like me, you probably enjoy exploring different cultures through food. I am a huge fan of Anthony Bourdain's show, No Reservations
I would love to be able to go to all these countries and taste their cuisines one day. But for now, I do it through reading. It is truly amazing to learn that many famous cooks and food writers were ordinary people and had to endure many struggles on their quests to find a niche for themselves. In these books, we will travel and experience cuisines both in the USA and around the world.
Kids have a big advantage when it comes to picking strawberries because they grow close to the ground. With just a little know-how, you can be a berry good berry picker.
Tips for picking terrific berries:
- Break the stem about a half an inch from the top of the berry.
- Don't pick berries that are mushy-soft, nibbled on by insects or birds, green or pink
- Don't pile your berries in a big bucket. Strawberries are heavy and have delicate skins. They can get bruised if they are piled thick, one on top of another.
- Keep your berries cool, either in the shade or the refrigerator.
- Don't wash them until you are ready to use them.
- If you are going to eat your strawberries right away, you can go picking any time.
- If you need your berries to last for longer, try to pick in the morning or in the early evening when it's cooler.
- Wear a hat and sunscreen so you don't become red as a berry yourself.
Strawberries taste wonderfully good and are high in vitamin C, which helps your body heal, resist infections, and keeps your bones, gums, and teeth healthy. There are lots of ways to enjoy strawberries: in muffins, jam, salad, salsa, and simply by themselves.
The inhabitants of early Fredericksburg enjoyed a cool drink during the hot summer months, just as we do today -- hence the massive excavations referred to as ice houses. These brick-lined, wood-floored structures were generally 15 to 20 feet in depth and 12 to 15 feet in diameter.
Dairy products, meats, and other perishables had to be kept cool, and what better way to do it than to cut the ice from the Rappahannock or a local pond during January, store it in a circular, subterranean cavity, cover it with straw, and preserve it for the warm months ahead.
From The Fredericksburg News, Thursday, January 10, 1878
THE ICE HARVEST is a large one, and the business activity of the past few days to gather it in, has been a stirring scene on our wintry streets. Men and horses, waggons and carts, have improved the fleeting hours in the most rapid manner and the rumble of wheels over the icy ground has been unceasing from morning till night. Mr. A. P. Rowe's pond has furnished a large amount of excellent ice, about five inches thick, and all the Ice houses in town and country will be filled with this indispensable luxury, of home production this Season.
By Thomas Hariot
The Second Part
CONCERNING SUCH COMMODITIES AS VIRGINIA
IS KNOWN TO YIELD FOR FOOD AND THE SUSTENANCE
OF LIFE, CUSTOMARILY EATEN BY THE NATIVES
AND USED BY US WHILE WE WERE THERE
FIRST, CONCERNING SUCH AS ARE SOWN AND FARMED.
Pagatowr is a kind of grain. It is called maize in the West Indies; Englishmen name it Guinea wheat or Turkey wheat, after the countries from which a similar grain has been brought. This grain is about the size of our ordinary English peas and, while similar to them in form and shape, differs in color, some grains being white, some red, some yellow, and some blue. All of them yield a very white and sweet flour which makes excellent bread. We made malt from the grain while we were in Virginia and brewed as good an ale of it as could be desired. It also could be used, with the addition of hops, to produce a good beer. The grain increases on a marvelous scale-a thousand times, fifteen hundred, and in some cases two thousand fold. There are three sorts, of which two are ripe in ten, eleven, and, at the most, twelve weeks, when their stalks are about six or seven feet in height. The third one ripens in fourteen weeks and is ten feet high. Its stalks bear one, two, three, or four heads, and every head contains five, six, or seven hundred grains, as near as I can say. The inhabitants not only use it for bread but also make food of these grains. They either parch them, boiling them whole until they break, or boil the flour with water into a pap.
This article first appeared in the Fredericksburg Times magazine. It was later rebound with a collection of other articles on archaelogy by Mr. Butler and others as the book, Fredericksburg Underground. It is reprinted here with Mrs. Elizabeth Butler's permission.