Over the last few weeks, self-isolation and social distancing due to the COVID-19 pandemic have brought into sharp focus the need to plan your next meal. Explore stories from our collection related to food and agriculture.

To celebrate the completion of another six months of work on our 2022-2024 IMLS Museums for America Collections Stewardship Program, the Conservation staff are showcasing some standout objects we have conserved.

Feeding students. It sounds like a one-way street. Food arrives. Cooks prepare it. Students consume it. But evidence in The Henry Ford collections confirms that students played an active role in growing food, planning menus and preparing lunches.

Learn how The Henry Ford is partnering in the Michigan Agriculture in the Classroom initiative to provide educators with standards-based lessons in multiple classroom subjects on local agriculture.

Explore stories from the collections of The Henry Ford related to chocolate beverages, coffee, and tea, created in collaboration with the Detroit Institute of Arts (DIA) exhibition "Bitter|Sweet: Coffee, Tea & Chocolate."

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.

A perfectly ripe tomato is a classic summer joy. But did you know that the growing of tomatoes has ties to many aspects of our history and culture? Explore the many facets of the tomato through the collections of The Henry Ford.

Learn how two brothers from Battle Creek, Michigan, came to change the way America eats breakfast, through the 120-year history of Kellogg's.

Food security links nutritious food to individual and community health. Explore this concept through historical resources in the collections of The Henry Ford, including the work of African American scientist George Washington Carver.

In 2016, Chef Dan Giusti began working on Brigaid, with the goal of embedding chefs in schools — but when the COVID-19 pandemic started, the emphasis shifted to feeding kids and keeping staff safe.