Past Forward

Activating The Henry Ford Archive of Innovation

Small red tractor with enclosed cab pulling a planter through a dirt fieldVersatile #276 Tractor Pulling a Deere Low-Till Planter, 1989 / THF277397


Henry Ford Museum of American Innovation includes an exhibition called Agriculture and the Environment. The first section, Preparing the Soil, includes artifacts used by farmers to prepare the seed bed and plant crops. These artifacts all reflect practices common during the mid-19th to early-20th centuries, with the exception of two items: one, a Caterpillar continuous track tractor designed for use in orchards, and the John Deere 7000 No-Till Planter, also known as the MaxEmerge 7000 conservation planter. This post puts the Deere MaxEmerge planter into perspective and explains its utility as a no-till planter, both historically and today.

Tillage


A quick overview of tillage—that is, how farmers prepare land for growing crops—helps lay the groundwork (as it were). For thousands of years, farmers turned the topsoil over with a plow pulled by a draft animal—a single steer or team of oxen, draft horses, or mules. Henry Ford’s experiments with his “automotive plow” and subsequent introduction of the affordable Fordson tractor led to the replacement of draft animals on most farms after World War II, but the plow endured. Plowing broke up the roots of whatever vegetation was established before or between plantings. This was the first step in preparing a seed bed.

Black-and-white photo of man riding a tractor through a field partially dirt and partially stubble
Man Using a 1939-1946 John Deere Model "B" Series Tractor / THF286596

The next step involved working the plowed ground to break up clods and create a more even surface. This required use of harrows or discs of various designs, as you can see here. Hitching technology installed on the Ford-Ferguson 9N tractor starting in 1939 and adopted by tractor manufacturers helped keep this disc tracking in line with the tractor. Farmers with large acreages under tillage favored row-crop tractors like the John Deere Model “B” in the photo below, where a farmer is discing a plowed field. The narrow wheel-spacing at the front end ran between rows of crops. After plowing and discing, some farmers harrowed fields to put the finishing touches on the seedbed.

Black-and-white photo of man riding a tractor through a dirt field
Man Using a 1947-1952 John Deere Model "B" Series Tractor / THF286606

You can explore more than 40 tillage implements in The Henry Ford collection here. This is just the tip of the iceberg of mechanical innovations designed to ease the physically demanding process of field preparation. These tools helped farmers practice integrated pest management, too, because careful field preparation pulverized the organic material that insects like boll weevil in cotton or corn borer larvae lived in during the winter months. These pests could destroy crops in a pre-insecticide agricultural system.

Tillage, however, exposed topsoil to the elements. The more acreage farmers tilled, the more topsoil they lost due to erosion. In addition, severe droughts parched soil, destroying all organic matter. This exacerbated erosion as more and more topsoil blew away or washed away with heavy rains.

Planting and Cultivating


Different crops cover the ground in different ways. Farmers raising small grains drilled seed into prepared seed beds. The grain, planted at times of the year when other plant growth slowed, needed little to no cultivation. You can see grain drills and learn more about them here, including photographs of the Bickford & Huffman grain drill in use at Firestone Farm in Greenfield Village.

Prior to the adoption of in-season herbicides, most crops required cultivation after planting to disturb the roots of plants that threatened to choke out the cash crop. Farmers used different cultivators depending on the crops they grew, but cultivators further disturbed the soil and could hasten moisture evaporation.

Duplicated image of man riding a horse-drawn tractor through a field; contains text on image mat
Cultivating a Field of Cotton, Around 1911 / THF624655

The photograph below shows a row-crop tractor with an under-mounted cultivator at work in a soybean field. The single-front tire running down the middle of two rows ensured that the cultivators tracked between rows, to better remove weeds in between the cash crop.

Black-and-white photo of man riding tractor through very large field filled with small plants
Man Using a 1935-1938 John Deere Model "B" Series Tractor / THF286604

The Development of No-Till


You may have already grasped the connection between tillage and the no-till planter. Intensive cultivation of cropland contributed to topsoil erosion. The loss of the fertile topsoil reduced yields, and extreme weather worsened the loss. This led many to call for radical changes in tillage methods.

Agricultural scientists and engineers with the U.S. Department of Agriculture and state-based land-grant colleges addressed the challenge quickly. The University of Illinois established the Dixon Springs Agricultural Center in southern Illinois in 1934 to research soil erosion and low-till options. Purdue University in Indiana began the first experiments planting row crops in uncultivated soil in 1944. Russell R. Poyner, the agricultural engineer who worked on this project, went to work at International Harvester Company in 1945. By 1947, he submitted a patent for a mulch-tiller-planter designed for erosion control and conservation of moisture. He coined the new tillage approach “stubble mulch” farming, and as assignor to International Harvester, received U.S. Patent No. 2,577,363 in 1951. International Harvester produced the two-row McCormick M-21 till planter with fertilizer application only briefly and stopped altogether in 1955 due to sluggish sales.

Another early no-till proponent, agronomist George McKibben, worked at Dixon Springs. He and Donnie Morris, the machinery engineer at Dixon Springs, tested a zero-till planter by 1966. Morris describes the challenges he solved—specifically, how to get the seed in the ground. The research team used his “sod and stubble” planter starting in 1969, but an appeal to Deere and Company (the company that makes John Deere brand items) fell on deaf ears.

Allis-Chalmers released the two-row No-Til planting system in 1966, recognized as the first commercially available (and successful) no-till planter. The planter had a fluted coulter (vertical cutting blade) that sliced crop residue and prepared the seed bed just ahead of the fertilizer tank and planter unit.

The John Deere 7000 No-Till Planter: Agricultural Superstar


Large green agricultural implement with yellow bins, in an exhibit among other agricultural equipment and other objects
John Deere 7000 No-Till Planter, 1978 / THF151661

Peter Cousins, then Curator of Agriculture at The Henry Ford, acquired the John Deere 7000 No-Till Planter because, as he wrote in a memo to The Henry Ford’s collections committee on August 23, 1994, he considered it one of a few “superstars” of modern agricultural technology. In that same memo, he explained that of the three companies that introduced no-till planters, only Deere and Company survived. Allis-Chalmers left the farm implement business in 1985. International Harvester also ended its agricultural lines and broke up in 1985. Thus, he believed that only Deere and Company could locate, restore, and donate a first model no-till planter.

What qualifies as a “superstar?” Peter does not go into detail, but he names one other artifact in his memo—the FMC tomato harvester (1969). These two artifacts share at least three key elements that Peter considered as he strengthened The Henry Ford’s collection of 20th-century agricultural technology. First, the implement represents exchange between adopters, engineers, and others, a process described as the social construction of technology. Second, the implement transforms agricultural production. Third, the consequences of the transformation reverberate beyond farm fields.

A green tractor trailing a long blue machine hitched behind it travels through a field of dirt and stubble
A Modern John Deere No-Till Planter Sowing Soybeans / Photo courtesy of the United Soybean Board

The collaborative research undertaken by teams of experts at agricultural experiment stations across the country satisfy the first of these three “superstar” criteria. The experiments station staff worked with farmers to determine their needs and respond to them. The planter donated by Deere and Company to The Henry Ford, for example, had been used by Arthur Kruse on his Calmar, Iowa, farm between 1979 and 1994. It included “a wheel module planter with dry fertilizer option, insecticide box, unit mounted coulters, and cast closing wheels.” That insecticide box is telling—the stubble-mulch farming system came with another set of challenges. The stubble served as a vector for pests, namely the European corn borer in corn. A no-till planter that applied insecticide as well as dry fertilizer appealed to farmers even more.

Two small green seedlings grow among sticks and leaves
Soybean Seedlings Emerging Among the Residue of the Previous Year’s Crop / Photo courtesy of the United Soybean Board

No-till planter technology changed the system of agriculture. The title of a July 16, 1994, New York Times article that Peter attached to the collections committee memo says it all: “New Way of Tilling Speeds the Plow’s Demise.” Today, no-till or conservation tillage helps farmers reduce erosion and retain soil moisture. Yet, input costs remain high as they apply herbicide to deaden growth before no-till planting, and then apply fertilizer and insecticides while planting.

On the other hand, Michigan State University researchers claim that “no-till farming practices have very positive economic and environmental benefits over decades.” Farm fields can benefit from the environmental benefits of topsoil retention enriched with hygroscopic (tending to absorb moisture from the air) organic matter. They can also realize higher yields over the long run.

Farmers, Please Share Your Stories


The Henry Ford would love to hear from Michigan farmers about your reasons for adopting no-till farming practices, either wholly or selectively, and what you believe the benefits are. You can e-mail us your feedback at MichiganSoybeanFarmers@thehenryford.org.


Debra A. Reid is Curator of Agriculture and the Environment at The Henry Ford. This blog post was produced as part of our partnership with the Michigan Soybean Committee to deepen understanding of the important soybean crop and to provide the public with the chance to learn more about agriculture and the innovations that have helped farmers feed the world. You can learn more about the partnership, soybeans, and soybean ties to The Henry Ford in our kickoff post here.

environmentalism, Henry Ford Museum, farms and farming, farming equipment, agriculture, by Debra A. Reid

Two-story white building with columns and second-floor balcony with two small trees in front on a grassy lawn

Photo by KMS Photography

When it comes to dining experiences, Eagle Tavern in Greenfield Village is one of a kind. The stagecoach tavern was built in 1831 in Clinton, Michigan. Calvin Wood and his wife Harriet operated it from 1849 to 1854, offering food, drink, and accommodations to the locals and those who came through the town. In 1927, Henry Ford purchased the tavern and brought it to Greenfield Village as the Clinton Inn, where it first served as a cafeteria for Edison Institute students and then for visitors. In April 1982, Eagle Tavern officially opened as the restaurant we know today. Forty years later, Eagle Tavern continues to delight members and guests with mid-1800s food and drink.

As we celebrate the beginning of the 2022 Greenfield Village season, Sous Chef Kasey Faraj shares three of his favorite Eagle Tavern recipes for you to try at home.

Woman in a 19th-century dress and bonnet pours water for a modern-dressed couple at a wooden table in front of a fireplace
Photo by Emily Berger

“My absolute favorite thing about the tavern is the overall guest experience,” said Faraj. “There is simply no place like this anywhere in America where we are taking our guests on a journey to the past. Everything from our Calvin and Harriet Wood characters chatting with our guests to the food, to the look of the bill of fare and restaurant, and the servers in period clothing, we all collectively create an experience that is unique, historically accurate, and unmatched by any establishment.”

Faraj found inspiration for his menus from classic mid-1800s era cookbooks, like Mrs. Putnam’s Receipt Book and The Kentucky Housewife. It was in these wonderful books that he was inspired to create dishes such as our delicious Asparagus Soup, Pork and Potato Balls, and Bouilli Beef.

Eagle Tavern’s Asparagus Soup

serves many

Shallow white bowl with green floral pattern filled with steaming pea-colored soup, sitting on wooden table in front of window

Ingredients

  • ½ pound unsalted butter
  • 1 ½ cups yellow onion, medium dice
  • 1 teaspoon fresh garlic, minced
  • 5 pounds asparagus, trimmed
  • 1 ½ cups celery, diced
  • 2 bay leaves
  • ¾ gallon vegetable broth
  • ½ cup cornstarch
  • 1 quart half-and-half
  • Salt and pepper to taste


Method

  • Heat a stockpot and melt the butter.
  • Add the onions and garlic and cook over medium-high heat until onions are translucent.
  • Add the asparagus, celery, bay leaves, and vegetable broth. Bring to a boil.
  • Once boiling, turn heat to low and simmer until asparagus is tender.
  • Add the cornstarch and half-and-half and puree the mixture with a hand blender until smooth. (You can also slowly break down the asparagus with a potato masher.)
  • Add salt and pepper to your liking.
  • Adjust the cornstarch if thicker or thinner soup is desired.
  • Strain if you wish to have a lighter-style soup. Serve with fresh bread or crackers.


“The awesome curators here at The Henry Ford and I collaborate to find these menu items in cookbooks from the past,” said Faraj. “I then take said items and build the menu through both seasonal availability and the story of Harriet and Calvin Wood. It is not as simple as, ‘I found a recipe for a mid-1800s era style corn soup, so we are going to offer that soup.’”

Faraj and team take everything into consideration:

  • How did season and local availability influence the meals that a tavernkeeper like Harriet Wood might have prepared for her tavern customers?
  • What foodstuffs could have been imported in southern Michigan in 1850?
  • What type of meals and desserts might Harriet Wood have had time to prepare over an open hearth in her busy tavern kitchen?


“In-depth research from period American cookbooks found in our research center, and expertise from our curators, help us find our way to these answers,” he said. “The ability to find a recipe from a book written almost two centuries ago, test that recipe, and then place it on a menu (that is seasonally accurate!) is what makes a chef working in historic dining challenging—yet fun!”

 

Eagle Tavern’s Pork and Potato Balls

serves many

Shallow white bowl with green floral pattern around rim, filled with fried meatballs, sitting on wooden table

Ingredients

  • 3 pounds cooked Idaho potatoes
  • 3 fresh eggs
  • 1 pound cooked pork-sage sausage, crumbled
  • Salt and pepper to taste
  • 1 pound unsalted butter


Method

  • Put cooked potatoes in a large mixing bowl. Using a potato masher, mash the potatoes until there are very few lumps.
  • In a separate bowl, whisk the eggs.
  • Add the crumbled sausage, salt, and pepper to the eggs and mix until evenly distributed.
  • Using a spoon or a small scooper, shape the mix into small balls no larger than a golf ball.
  • Heat a nonstick pan and melt the butter.
  • Cook the balls in the butter until browned on all sides and the internal temperature is 165° F. When cooked, sprinkle with additional salt and pepper and serve with extra butter, if desired.


One last recommendation from Chef Faraj: Eagle Tavern’s Bouilli Beef. “This dish is great served with roasted potatoes and mashed parsnips,” he said.

 

Eagle Tavern’s Bouilli Beef

serves many

White plate filled with beef with gravy topped with chopped vegetables, scalloped potatoes, and asparagus, sitting on wooden table


Ingredients

  • 3 pounds beef, cut into 8-oz. portions (preferably chuck eye roll)
  • Salt and pepper to taste
  • 3 ounces vegetable oil
  • 1 pound turnips, cut into 1-inch pieces
  • ¼ pound yellow onion, medium dice
  • ¼ pound peeled carrots, medium dice
  • ¼ pound celery, medium dice
  • 1 ½ gallons beef stock
  • 2 bay leaves
  • ½ teaspoon ground cloves
  • 6 cloves fresh garlic
  • 1 ounce soy sauce
  • 2 ounces Dijon mustard
  • 4 ounces cornstarch
  • 4 ounces chopped sweet pickles


Method

  • Season the beef with salt and pepper. Heat the vegetable oil in a stockpot on the stove and sear the meat on all sides.
  • Add the rest of the ingredients except for the soy sauce, mustard, cornstarch, and pickles.
  • Bring it all to a boil; once boiling, turn the heat down to a low setting and cover. Let cook slowly until the meat is almost fall-apart tender, 2-3 hours. Turn off and leave on stove.
  • Take half the stock the beef was cooked in and strain. Whisk together the soy sauce, mustard, and strained stock in a small saucepot over medium heat. Add the cornstarch and bring to a slow boil; cook until gravy is slightly thick. Add the cooked beef and plate with the turnips it was cooked with.
  • Ladle 2-3 ounces of gravy over each piece and top with chopped pickles.


Large, two-story white wooden building with columns and second-floor balcony, among trees
Eagle Tavern, Greenfield Village /
THF1918

Want to learn more about Eagle Tavern? Look below for links to blog posts, Innovation Nation segments, and artifact records.

 

All About Eagle Tavern
Drink Recipes

 

Dig Deeper



Lish Dorset is Marketing Manager, Non-Admission Products, at The Henry Ford.

making, Michigan, recipes, food, restaurants, by Lish Dorset, Greenfield Village buildings, Greenfield Village, Eagle Tavern

Walt Disney spent years imagining his ground-breaking entertainment venue, Disneyland, before it opened in 1955. Disney found inspiration for this remarkable theme park from many people and places.

Walt Disney (1901–1966) spent his most memorable childhood years in Marceline, Missouri, leaving him with a great fondness for small town America. Disney's early passion for cartoon drawing and humor blossomed in 1928 with his first major success, the Mickey Mouse animated cartoon character. By the 1930s, Disney headed a thriving motion picture studio making animated cartoons and live action movies. He explained his interest in developing a theme park to his biographer, Bob Thomas:

“It all started when my daughters were very young, and I took them to amusement parks on Sunday. I sat on a bench eating peanuts and looking around me. I said to myself, why can't there be a better place to take your children, where you can have fun together? Well, it took me about fifteen years to develop the idea.”

While on business trips and family vacations, Disney visited not only amusement parks, but also fairs, expositions, tourist attractions, and zoos to further his vision of creating an extraordinary family leisure experience. One of these places was Greenfield Village, which Walt Disney visited several times during the 1940s.

Oval black-and-white portrait of man in suit, matted and signed
Walt Disney Posing in the Greenfield Village Tintype Studio, 1940 / THF109756

Walt Disney paid his first visit to Greenfield Village on April 12, 1940. William B. Stout, an industrial designer best known for the Ford Tri-Motor airplane and the aerodynamic Scarab car, served as Disney's escort as he toured Henry Ford's historical village and museum. The Greenfield Village Journal, a daily administrative report, described Disney’s visit that day:

“Walt Disney, creator of the world-famous movie character, Mickey Mouse, visited the Village and Museum today. He showed great interest in everything mechanical, examining engines and old autos closely. He had a good time with Mr. Tremear while posing for a tin-type. In the Museum Theater he spoke for a few moments to the school children. He was accompanied by Mrs. Disney, and by Ben Sharpsteen, his chief animator. Wm B. Stout was his host.”

Man in suit and young girl draw Mickey Mouse's head on a chalkboard
Walt Disney Shows Harriet Bennett How to Draw Mickey Mouse during a Visit to Henry Ford Museum, April 12, 1940 / THF118884

During Disney's tour, he stopped at the Tintype Studio to pose for photographer Charles Tremear, autographing one of his tintypes for display there. Disney also spent a few minutes talking with students from the Greenfield Village Schools, who had gathered in the museum's theater to greet him. (Henry Ford established a school system in his museum and village complex several years before his historical enterprise was formally opened to the public in 1933.) Ford Motor Company photographer George Ebling—who was often asked to take personal photographs for Henry Ford—captured images of Disney's delightful visit with the students.

GIF slowly cycling through three images of man and young girl in a museum
Walt Disney and Family Visiting Henry Ford Museum, August 1943 / THF130871, THF130883, THF119434

On August 20, 1943, Disney again visited Henry Ford Museum. He; his wife, Lillian; and their daughter, Diane, posed for photographs with examples of some of the historical modes of transportation displayed there. Disney’s joyful, childlike expression embodies the experience he hoped to create for families visiting what would come to be Disneyland.

Walt Disney came back to Greenfield Village five years later, on August 23, 1948. Disney and one of his animators, Ward Kimball—who shared Disney's longtime fascination with railroads—had traveled to Chicago to attend the Railroad Fair. They decided to take a side trip to Greenfield Village. During the visit to Greenfield Village, Disney once again made a stop at the Tintype Studio, where he and Kimball were photographed by tintypist Charles Tremear.

Two men, standing one holding a lantern and seated one holding a helmet, pose for a black-and-white photo
Walt Disney and Ward Kimball Posing in the Greenfield Village Tintype Studio, 1948 / THF109757

By the late 1940s, Disney's ideas for a themed entertainment park had progressed substantially. On the train ride back to California, he shared his ideas with Kimball, then summarized them in a memo dated August 31, 1948. An excerpt of this memo seems to echo aspects of Greenfield Village: “The Main Village, which includes the Railroad Station, is built around a village green or informal park … Around the park will be built the town. At one end will be the Railroad Station; at the other end, the Town Hall…”

When Disneyland opened in Anaheim, California, in 1955, it quickly captured the public’s imagination. In his innovative theme park, Walt Disney drew inspiration from his many interests and experiences to create an entirely new kind of family entertainment. To learn more, check out this blog post!


This post by Cynthia Read Miller, former Curator of Photography and Prints at The Henry Ford, originally ran in September 2005 as part of our Pic of the Month series. It was reformatted for the blog by Saige Jedele, Associate Curator, Digital Content, at The Henry Ford.

photographs, popular culture, by Saige Jedele, by Cynthia Read Miller, Henry Ford Museum, Greenfield Village, Disney

Painting of woman in black dress, shawl, and lace bonnet in gold frame
Unknown artist, “Lady in a Lace Bonnet,” located in Robert Frost Home in Greenfield Village, before conservation. / Photo by Marlene Gray


Gold-framed painting of woman in black dress, shawl, and white lace bonnet
The same painting, after conservation. / Photo by Marlene Gray

It is that time again, as Greenfield Village opens this week for another exciting season! While you were away, staff at The Henry Ford have been busily cleaning and repairing objects throughout the village buildings. During the winter months, conservation staff move artifacts in need of repair back to our labs for a bit of TLC. Some of these objects are on full display while others hardly ever get the spotlight. One of the latter objects is a painting rarely seen by visitors.

Two-story white wooden house with elaborate portico with columns, topped by a balcony
View of Robert Frost Home with the parlor on the right. / THF1883

Within the Porches and Parlors district of Greenfield Village is the home of American poet Robert Frost. Originally located in Ann Arbor, Michigan, the house was moved to the village by Henry Ford in the 1930s. As you enter the house, a parlor is on the immediate right. If you look inside on the left, you will see a frame on the wall. There hangs a portrait of a woman, “Lady in a Lace Bonnet.” During routine maintenance, our dedicated clean team noticed the painting had some paint losses, which you typically find with old paintings. The paint losses at the top and bottom of the painting were the most obvious. These types of losses can occur when the painting is roughly handled during framing.

Quick off-center snapshot of painting of woman in black dress, shawl, and white bonnet, showing damage at top of painting
Image courtesy of clean team member Teresa McCloud, who noted the damage.

Conservation staff then brought the artwork to the lab to give this hidden painting some much needed attention. Once the painting was removed from the frame, the next step was a good cleaning. Paintings trap abrasive dust and debris, both on the canvas behind and the painted surface. After vacuuming to remove the larger debris, a very mild cleaning agent was used to remove the surface grime collected over the years. What a drastic change that made!

Detail of woman in black dress and white lace collar and bonnet; right half is lighter and brighter than left half
Grime cleaning, with right side cleaned. / Photo by Marlene Gray

Still, the portrait had a yellow tint, visible in the sitter’s face, which is a tell-tale sign of an aged varnish. Various solvents were tested to see what worked best at removing the old varnish, and we selected one that did not cause harm to the paint surface. After the varnish was removed, the portrait looked much brighter and fresher.

Woman in black dress with white lace collar and bonnet; left side of painting is brighter and lighter than right side
Varnish removal, with left side cleaned. / Photo by Marlene Gray

Once our lady was cleaned, it was time to tackle the paint losses. Color-matching the surrounding paint is tricky and takes patience to get right, but when we do, it is so rewarding to see the complete image. Last but certainly not least, a new coat of varnish with stabilizers that resist the harmful effects of ultraviolet radiation was added to protect the painting from light from the window on the other side of the parlor.

After securing the painting back inside the frame (being sure not to scratch the surface), we whisked it back to Frost home, tucked into its “hidden” spot. Now you know what hangs on the wall, and you may even be able to get a little peek from outside the parlor window on your next visit. The lady will be happy to show off her fresh appearance!

Gold-framed portrait of woman in black dress, shawl, and white lace bonnet, hanging on pink wall
“Lady in a Lace Bonnet” returned home. / Photo by Marlene Gray


Marlene Gray is Senior Conservator at The Henry Ford.

collections care, conservation, Greenfield Village buildings, Greenfield Village, #Behind The Scenes @ The Henry Ford, by Marlene Gray, art, paintings

Woman holds a pie in a rudimentary kitchen

Baking at Daggett Farm. / Photo courtesy Cindy Melotti

Recently, I sat down with Master Presenter Cindy Melotti, house lead at the Ford Home, to chat with her about 17 years at The Henry Ford. In the first installment of that interview, Cindy talked about her teaching background, her work at the Ford Home and other Village buildings, some of her favorite interactions with guests, and more. In this second installment, she offers insights about how historic cooking in Greenfield Village is far different than modern cooking at home.

What was it like cooking in the village? Did you notice any difference cooking at Daggett, say, and cooking at home?

When I first started as a presenter, I had never baked bread or made a pie before. I was a working mother, so I didn't have time to play around. I used the typical shortcuts. So it was a shock working that first season at Daggett [Farmhouse] and baking loads of bread and pies. Placing these on the table for us to eat for our 1760 mid-day meal and having guests come in and say it was the most beautiful pie crust or bread they’ve ever seen—I experienced such a sense of accomplishment.

I would go home and brag about making the most wonderful loaf of bread, a pie, or a tart. So, I decided I was going to make these same recipes for Thanksgiving dinner at home. I made the pie crust, and I made wheat bread and… I need to tell you that my husband is still living. Because he said: what was so special about them? Sadly, they didn’t turn out the same. Making bread or a pie in a bake kettle on an open hearth, it's not the same product you get using the same recipe in modern oven.

With the bread and pie baked in the modern oven, I couldn't taste all the flavors. I didn't get the flakiness, and it just wasn't the same. There are some things that you can make in a modern oven, and there's no problem. But there are other things that—you know, when you roast something today, you're actually baking it, right? At Daggett using the open hearth, when you roast something, it's on the spit or the small game roaster that you place against the fire and keep turning it. You can’t get that same flavor. When you go from the open hearth, to wood, to coal, to gas, to electric, and to microwave—every time you go up that ladder, you lose flavor. So, your best flavors come from open hearths or open-air cooking. That's why camping is so much fun.

I think part of it too is the cast iron, like at the Ford Home, where we use cast iron pans and pots that are very well seasoned. We do have a couple of cast iron artifacts that we use there. I mean, it takes 100 years or so to get it that seasoned. You can't buy one off the rack. You can’t get the same flavor. And it might have something to do with the moisture and wood smoke that gets in, because it's not hermetically sealed off like a modern oven is. There's no question many of the recipes cannot be duplicated. They’re good, but they're not what it's like when you're there at that table with the ambience of the time period.

Do you have any further observations about the differences between historical and modern recipes and cooking methods?

Yes, guests might think that because a recipe is from a long time ago, from Daggett in 1760 for instance, that it’s easier to make. That recipes are more complex now than they were in the 1700s. But they’re not. For example, our recipes at Daggett are written in the hand of that century, where they use the long “s” that looks like an “f.” And they use such odd quantities, you sometimes have to have a group discussion to figure out what they're trying to tell you about making the recipe. So recipes at Daggett are very often much more difficult than ones at the Ford Home from 1876.

Of course, it’s difficult at the Ford Home making special recipes for Holiday Nights [in Greenfield Village]. But your everyday dishes for 1876 are pretty basic and easier to make. There isn't a tendency in the 1800s to use a lot of herbs, for instance, as they did in the 1700s. So even for your meat at the Ford Home, you basically use salt and pepper, and there's a lot of lard to flavor it. The food is good, but it's not using difficult flavorings like rosewater and all these other things we use at Daggett or the Giddings [Family] Home. Recipes from the 1700s are much fancier than what I put on my own table.

Also, cooking methods in the 1700s had more challenges in the kitchen. In the Ford Home, we have a better understanding of what measurements are needed. In Daggett’s time, they're making huge amounts of food as opposed to what a family would need in the 1800s. For instance, they did all their baking in one day, and they didn't bake more until they needed it.

When you’re cooking on the open hearth or with a wood or coal burning stove, how do you know when food is done? Can you talk more about how to cook using these methods?

When I talk about cooking with guests, what they really want to know is: “how can you successfully cook like this?” And it's not hard, but you need to use all your senses, unlike how we cook today. You feel the temperature of the stove or bake kettle radiating on the skin of your face and your hands. This gives you a hint about the temperature and when you need to add more fuel to the fire. On the hearth, you can see it. But with the wood burning stove, you feel when you have to put more wood in.

To find out how your food is cooking, you use your sense of smell, and you can look and see how something's cooking. But your ears help too, because you can hear if something is over boiling or if it's boiling at all. There’s even a recipe for something that says: cook until you hear it sizzle. That was part of the recipe, to listen to it. Of course, you taste it to see if it's done. So the biggest difference with cooking in a historical kitchen is that you are actively engaged with all your senses in the process. We don't do that now. We set timers. We walk away because we can.

It's fun as a presenter to do on a daily basis. But would I want to do it every day again? I don't think so. And it's also fun for us to cook because we have guests coming into the homes. And we share what we're doing, how we're doing it, and why. I get the best reactions from guests when we have difficulty with something because it's not common to what we do. They love to see how we solve these problems that we've never faced before, because we don't cook like this all the time.

Woman in dress and apron stands next to table with many holiday foods on it
Holiday Nights in the Ford Home, with a Charlotte Russe dessert on middle-right side of table. / Photo by Ken Giorlando

What is the most difficult recipe at the Ford Home?

Charlotte Russe is probably the most difficult thing to make. We display it on the dining room table during Holiday Nights. It’s a sponge cake that you cut into strips, and you line the sides of a mold with the strips. And then you place raspberry or strawberry jelly or jam at the bottom of the mold. Then you make homemade custard and put it in the center and let it firm up.

It's a tricky little recipe to get to turn out right and come out of the mold. We finally figured out after all these years a good way to do that. We flip it over onto a plate and leave it out for a while. And once the mold is off, we put it back in a really cold place. So it stays firm as we display it on the table.

There are other recipes from the Ford Home that are my favorites. Of course, there's the pumpkin fritters that are just to die for.

Woman in old-fashioned dress and apron cooks on a television soundstage
Frying pumpkin fritters on the set of Live in the D on WDIV Local 4 in 2017. / Photo by Jim Johnson

Speaking of pumpkin fritters, I remember you appeared on a local news show where you made them in their studio kitchen. Can you tell me more about that experience?

Ah, yes. That was so fun. It was Fall Flavor Weekends in 2017, and the first weekend was already over. It was a Monday afternoon, and I was working at Daggett with two of our other talented presenters, Kellie and Erica. And Mary Weikum, who manages domestic life, stopped by and asked if I wanted to be on television the next morning at 10 a.m. on WDIV Local 4. She suggested I make the pumpkin fritters from the Ford Home with some extra batter we had. So, I agreed to do it.

Recipe for Pumpkin Fritters (1890)

One pint of flour, one of buttermilk, half a teaspoonful of salt, one of soda, half a cupful each of molasses and stewed pumpkin, two eggs. Fry quickly in plenty of lard. Serve hot with sugar and cream.

—From Larry and Priscilla Massie, Walnut Pickles and Watermelon Cake, 1990, p. 291


And then I looked at Erica and Kelly and said: “what have I got myself into?” They both encouraged me and said: “Cindy, you do this 1,000 times in a day, just be yourself.” I thought, I can do that. But then again, it was difficult having to think through all of the preparations. We had to get the ingredients, and the appropriate historic utensils and bowls. To think of all those things, then be down there by 9 a.m. and then cook on television, it was daunting. Fortunately, [The Henry Ford staffer] Jim Johnson came with me, and kept me calm.

One of the funnier parts I remember was making a reference to lard and emphasizing that’s how the pumpkin fritters are made. Two of the show’s hosts went into an uproar about how they can’t eat lard—yet they obviously wanted to try some. I mean, they were just going on and on about lard when we were not on camera. So that's why I make this little reference on camera to say, yes, we fry them in lard! And then later on, I could hear them hollering “lard” across the studio while cameras were rolling. Oh my gosh!

Tati Amare, a Live in the D host, made more batter while we were frying them in the studio kitchen. After the hosts tried them, they wanted more. Eventually, the people in the control room sent down a plate so they didn’t go without. Tati and I took a picture together, and she said I was her new BFF. It was just a wonderful experience.


Amy Nasir is Digital Marketing Specialist and former Historical Presenter in Greenfield Village at The Henry Ford.

The Henry Ford staff, recipes, making, Holiday Nights, Greenfield Village buildings, Greenfield Village, food, Daggett Farmhouse, by Amy Nasir, #Behind The Scenes @ The Henry Ford

Two men wave from the back of a rail car on tracks in a large room
Randy Mason (right) waves from inside the door of the Ingersoll-Rand Diesel-Electric Locomotive No. 90, January 1985. / THF271030, detail


The Henry Ford is saddened by the passing of Randy Mason on Saturday, March 19, 2022. Randy was Curator of Transportation at our institution for 20 years. He left a lasting mark on our mobility collections, and on our annual Old Car Festival and Motor Muster shows.

Randy was operating an automobile rustproofing franchise in Inkster, Michigan, when he crossed paths with Leslie Henry, then The Henry Ford’s Curator of Transportation. Les was so impressed with Randy’s knowledge of automotive history, and his passion for the subject, that he convinced Randy to leave the franchise and put the full range of his talents to work at the museum.

Randy succeeded Les Henry as Curator of Transportation in 1971. He oversaw the automotive, railroad, and aviation collections at a transformative time for The Henry Ford. Tightly-packed rows of cars and machines, long a fixture at automotive and industrial museums, were falling out of favor with visitors, who wanted more in the way of explanation and context. Randy helped create uniform labels and signs, and more thoughtful displays, throughout The Henry Ford’s transportation exhibits.

Undoubtedly, the most dramatic change during Randy’s tenure came in 1987 with the opening of The Automobile in American Life. The 50,000-square foot exhibition was a landmark in interpreting automotive history. Rather than focusing on the car as a technology, the exhibit explored the many changes that the car brought to everyday life in the United States. Automobiles were shown alongside related objects, like highway travel guides, fast food restaurant signs, and even a real tourist cabin and a re-created Holiday Inn room, that provided greater context for guests. The Automobile in American Life was replaced by Driving America in 2012, but its core concept—treating the car not only as a technological force but as a social force—endures in the new exhibit.

Even after he left The Henry Ford, Randy remained active in the automotive world, both as a historian and as an enthusiast. He was involved with the Henry Ford Heritage Association and he worked on the successful effort to preserve the Ford Piquette Avenue Plant in Detroit. We will miss Randy, but we take heart knowing that his efforts, his knowledge, and his passion survive—in the artifacts he preserved, in the articles he wrote, and in the many new enthusiasts he inspired through his work.


Matt Anderson is Curator of Transportation at The Henry Ford.

The Henry Ford staff, Henry Ford Museum, airplanes, railroads, cars, by Matt Anderson, in memoriam, #Behind The Scenes @ The Henry Ford

Two women take a selfie together
Anne Parsons (at right), then-President of the Detroit Symphony Orchestra, with Patricia Mooradian, President and CEO of The Henry Ford, at Salute to America in 2017.

We are saddened by the passing of Anne Parsons, President Emeritus of the Detroit Symphony Orchestra (DSO). Parsons was the longest-serving executive leader in the DSO's modern era, and she was a tremendous friend to The Henry Ford. We’ve had the great honor and privilege of working with Anne and her teams for more than 25 years with our Salute to America concerts in Greenfield Village.

Please join us in thoughts and prayers for Parsons' family, her friends, and the entire DSO community.

women's history, events, Greenfield Village, Salute to America, Michigan, Detroit, music, in memoriam

A woman in a gingham dress and apron smiles and holds a plate of food in a kitchen
Cooking in the Ford Home. / Photo by Ken Giorlando


Cindy Melotti is currently master presenter and house lead at the Ford Home, which is often considered to be the intellectual center of Greenfield Village. I had the honor of working alongside her in the Ford Home and Daggett Farmhouse in 2012. Cindy captivates guests with her energetic and authentic storytelling, and I’m delighted to chat with her about 17 years of adventures at The Henry Ford.

What did you do before you worked at The Henry Ford? And why were you interested in working here?

I worked at Wyandotte Public Schools as an elementary school teacher for 35 years, mostly in the upper elementary grades. Not surprisingly, I taught language arts and social studies. It was interesting in that we didn't really use textbooks. We, like Henry Ford, thought history should not be just about memorizing generals, dates, and wars. So I taught my social studies classes in a more contextual way. We learned about people in the times that they lived, and how they lived, not just timelines and titles.

I had always wanted to work at The Henry Ford. After retiring from Wyandotte Public Schools and taking a couple years to think about it, I decided that I was going to try and get a job here. So I went to a job fair. I didn't even tell my husband and my family that I was going, because I was afraid I wouldn't be accepted. This was actually the first time I wrote a resume. And it was the first time I applied for a job since I got my teaching position, which was when Lyndon Baines Johnson was president! I was as scared as a 16-year-old sitting there waiting to be interviewed. Despite there not being any historical presenter positions open, [The Henry Ford staffer] Mike Moseley recognized that I had the potential to be a good presenter. Thankfully, I got an interview with Cathy Cwiek, our former manager of domestic life. I got the job and was in training within a week.

A smiling woman wearing an apron works in a kitchen, with a knife on a chopping board in one hand, holding up a turnip with the other hand
Preparing food at Edison Homestead. / Photo by Ken Giorlando

Do you have any highlights of your teaching career or adventurous experiences that you’d like to share?

Well, a person of my age very typically followed the dictates of society at that time. I always wanted to be a teacher. I was fortunate to be able to go to Wayne State University. My parents were a one-income family, and we didn’t have a whole lot of money. So I considered myself lucky that I got hired by the school district where I student taught. I worked there for 35 years.

The brightest highlights for me are the memories of the children and their families. Some I still associate with and frequently talk to. I am still delighted to find out that I had a really big impact on a former student’s life. Once I became friends with a woman whose best friend from college remembered me from the fourth grade. She said that her friend had broken her arm near the start of the year, so she wasn’t able to write. This student was already ashamed of her handwriting, as she had been previously criticized in another class. She was telling our mutual friend that she had been so tense about this issue. And she said that I saved her life by suggesting she use a typewriter!

After all this time, this former student was so encouraged by my advice, she was still talking about it as an adult to her best friend. To think that I made that much difference in this this child's life! It was so wonderful that this story got back to me.

And in another instance on Facebook, one woman made a comment to me: “I just wanted to let you know that you were the most important teacher I ever had.” Never would I have expected that. It's amazing. Now, it was hard work. It was a lot of fun, and I enjoyed myself, but I never really thought about the impact I had on people's whole lives.

But those are the kind of things when you asked about adventurous experiences, that was the adventure. I guess the adventure was working with people and hopefully making an impact on their lives and making their lives better—making them better to fit their lives.

And of course, there's part of that that goes into presenting at The Henry Ford too. Because every guest that you interact with, you want their experience to make a difference. You want them to be different and more open to our stories when they leave, than when they came in.

Which historic homes and what programs have you worked at?

When I started in 2005, everyone in domestic life started at Daggett Farm. You also worked in uniform at the Noah Webster Home, Hermitage Slave Quarters, and the Mattox [Family] Home. You had to work your way into the Susquehanna Plantation and the Adams [Family Home]. Well, I never quite got to do that before they made me the house lead at the Ford Home, which was I think was 2007–2008. I eventually presented at Susquehanna Plantation. As I became a master presenter, they could schedule me in any home, really. I always wanted to work at Adams House, and I never got in there before it was closed for renovation. I can work at Firestone Farmhouse. And I’ve worked at the Edison Homestead.

I’m trying to think of the clothes I have in my closet, which period clothes are hanging there? So, it's Daggett, Edison, Ford Home, and Firestone, which are the buildings where we dress in period clothing. And then I wore the field uniform at Webster, Hermitage, and Mattox. I have also worked on a number of programs with the Henry Ford Academy.

Woman works at a rustic table in a kitchen with wooden walls and large rustic fireplace
Preparing food at Daggett Farm. / Photo by Ken Giorlando

What is your favorite home to work in?

I've been house lead at the Ford Home for over 10 years, so that’s a contender. I’ll always love Daggett Farm, and I’ll always say, once a Daggetteer, always a Daggetteer. But I really can’t say what my favorite building is.

Now with the Ford Home, people think it's strange when I'm elsewhere in the village besides the Ford Home. I'm like a fence post almost. I put in a lot of work at that house when they made me the lead, and I’m seen here most often.

The Ford Home was categorized differently over the years. It was part of the Ford Motor Company group when I started as a presenter. And then it went to the domestic life group. So the story of the home needed a little extra attention by then. We needed to work on the stories, and make sure they were authentic and correct. So that's when Cathy Cwiek asked me to upgrade the presentation at the building.

For about three or four years, anyone who presented there, if they were asked a question that wasn't in the manual, we wrote it down and researched it. That's why the manual is now very thick. Because when guests go into the Ford Home, they're not just asking about Henry Ford growing up in the house. There are so many different aspects of that house that are asked about and you want to be able to answer. Ford Home certainly demands a lot of work. But as much as I love Daggett, I really cannot pick a favorite.

Woman sits on bannister on porch outside white, wooden, two-story house
Front of Ford Home. / Photo by Ken Giorlando

What is the relevance of the Ford Home within the village? I’ve considered it to be the intellectual center. Do you see it this way as well?

Well as Cathy Cwiek said when I became the house lead, the Ford Home is the cornerstone of the village. We needed to tell a more full story. We really want to have the best stories told there. In one perspective, Henry Ford restored and saved his childhood home to memorialize his beloved mother. His home played a big role in eventually developing the village and the museum itself.

And then there’s the perspective that you have this space that when you sit in it, you must realize the brilliant ideas that bounced off those walls from a little boy who eventually used those ideas to change the world. And when you think of that, it's awe-inspiring. The key for every presenter in any home is that it isn't about the house—it's about the people who lived in it and their ideas.

Presenters only have so much time to try and tell these stories as guests go through the house. You just never know what's going to interest the guests as they come in. You must have your background and information ready for basically any question. Plus, in many cases, the Ford Home is the first house that our guests visit. As they enter the village, they either go to the left to Firestone Farm, or they go to the right to the Ford Home.

A good presentation can set the tone for every guest’s entire day, especially for those who have never been here before. They’re not always aware of the scope of our campus. They might say: I have an hour, what should I see? In many ways, we are the ambassadors for the whole village at that point, and we can set the tone for an international guest or someone from out of state. We can set the tone for their whole day. We want to make sure the tone is one of positiveness, curiosity, interest, and amazement of the stories we have to share.

I know you have a lot of favorite stories about what you most like about working here, but perhaps you can pick one right off the top of your head?

If I can pick out a little snapshot, it would be during Holiday Nights [in Greenfield Village] in the Ford Home. I was in the dining room in the back, and a three-generation family came in. They were in the parlor up front where we've got the tree up with music and lighting, and I'm listening to their 10-year-old boy who’s giving my presentation! And he is spot on!

When the family came through the house to me, I said to the boy: “wow, you really did a good job telling our story.” He said: “of course, I was here on a field trip this year.” I love to tell this story because despite this kid having access to all the bells and whistles of electronics and technology—this kid learned it from our field trip program. I’m proud to say we’re still reaching an audience and, yes, we have a future and a purpose. This little boy is telling the story, and his whole family is interested.

There are so many instances when I’m very happy to see guests leave the building with a look as if they’re saying: “wow, I need to think about this.” I try my best to encourage them to understand that, as much of what we thought was true in history, there are preconceptions that aren’t always true, and you need to think in terms of the time and the setting of the place to understand what was going on.

This leads me to my cheese straw story. Before it was closed for renovation, the Adams House made these cheese straws, which were a specific recipe for that house. They could not be made at the Ford Home. When they closed Adams, we were now able to make them at the Ford Home. I had heard how good these cheese straws were and I was excited. We made the first batch, and after they came out of the oven, we just kind of sat there and looked at them. They were these flat, long things. I thought they were going to turn out puffier. They didn't rise at all. We realized that they were named, not after a modern sipping straw, but after actual straw from a field. We were completely off the mark.

When we look back at history, we need to ask ourselves: if my modern perception doesn’t allow me to understand what a cheese straw was, how can I use my modern perception to say, understand our Civil War? How do we understand a single event back then when we’re looking through our modern eyes and not going further? We encourage that “aha” moment that opens your mind for the stories that are accurate, instead of stories based in preconceptions or fantasy.

Woman in dress and bonnet hands a spindle to a young girl behind a large spinning wheel
Spinning wool at Daggett Farm. / Photo by Ken Giorlando

What skills have you picked up and learned how to do and demonstrate at the village?

Well, there are textile skills like carding, spinning, and dying wool that I’ve done at Daggett. I did do some weaving on the big old colonial loom when that was set up inside Daggett. But I only had a little experience on that because I was so short. I had to jump down to change the bottom pedals, so it would take me an awfully long time. But I did work successfully on the treadle wheel that you pump with your foot. That's very difficult to do, as I was spinning with linen. Linen is a whole different process compared to wool.

Also, during the first year I was here, we had candle dipping over in the Liberty Craftworks area, near where the Davidson-Gerson Gallery of Glass is now. We wore field uniforms. We were considering it to  be a craft at the time, as opposed to it being part of a culture or time period. That was my first experience with it. Candle dipping was a lot cooler in period clothing and more fun to set up under the trees next to Daggett or the [William Holmes] McGuffey Birthplace, where the activity fit with the history of the building.

Woman in gingham dress, bonnet, and apron sits on a picnic blanket with food in front of a tree and white wooden house
Screenshot of 1876 centennial program at the Ford Home for WDIV.

Along with this WDIV segment, and a previous video promoting Fall Flavor making an 1860s apple cake, you were most recently involved in a video celebrating the Fourth of July in 1876 outside the Ford Home recorded during the pandemic. Could you tell us how this came about?

Yes, it was 2020 during COVID, and we were unable to host Salute to America. Over the years, we had developed a Fourth of July program specifically for the 1876 centennial at the Ford Home. And I was asked if I could do a video presentation of this program. I didn’t know what the filming was for at the time. I thought it was for a kind of video that we do for in-house purposes.

We filmed this on June 16. We didn't open the village up until July 2. And I came in early to work to do the video. It was basically a sample of the program we would do for a Fourth of July holiday at the Ford Home—a few of the games and the food that we’d make. So it was fun.

It wasn't until after filming that I learned that this was not being used for our website. I learned that it was for a WDIV Fourth of July virtual celebration! It was a surprise for sure, but we are presenters. And just because there's a camera there doesn't change the energy and information you give. You know, it's what we do.

So WDIV aired this the following Friday night at 8 p.m., and they broadcast snippets of the Detroit Symphony Orchestra playing, along with my Ford Home centennial program. It was hosted by Tati Amare, who I met previously. Of course, they filmed theirs, and I filmed mine, and it was only on television that we met, so I couldn't say hello again. But they pieced it all together as a virtual presentation for the holiday on WDIV. I was honored to be a part of it.

So you’ve been in many pictures and videos. Can you think of any other fun or unusual stories regarding getting your picture taken?

When I was going through training in 2005, and we needed to sign the waiver to give permission for The Henry Ford to use our photographs, guess who said: “why would anybody want to take my picture?” Ironically, my picture has been in so many places. It’s been amazing. I knew within a month that I asked this that I had made a silly statement, because I realized that guests are taking our pictures all the time and sending them all over the world. Presenters are world travelers in that way.

I remember presenting at Edison Homestead one day during our noon meal, and an Asian guest came in and he wanted his picture taken with us. We handed him a cup to hold, to make it look like he was having a meal with us. A young couple also came in and they graciously took this photo of us. I turned to the gentleman and asked where our picture was going. And he said it was going to Beijing, China. Well, I didn't want the young couple to feel left out, so I asked where they were visiting from. The young man said Wyandotte, Michigan—and then he said that I had been his teacher! This is the experience of presenter. You can have a visitor from Beijing, China, and also someone that you knew years before in your classroom. Like, how does this happen?

Matted, oval, black-and-white photograph of man in military uniform
Barney Litogot in 1865. / THF226856

Did you have any experiences at the Ford Home of guests reaffirming stories of Henry Ford’s life? Any other surprising interactions with guests?

When I first started working at the Ford Home around 2007, I used to get guests who had firsthand memories of the Fords, just little stories. People who had funny interactions with the Ford family, for instance, neighborhood kids who would be playing on the farm, when it was in its original location, and they’d get caught.

I remember there was an elderly man who would take walks in the village in the morning, and he told me once that he used to drive by the Ford Home every day on his way to work when it was located on Ford Road. And sometimes he’d see Henry Ford walking around. He’d be picking vegetables and fruits to put in baskets that would be placed on the porches of neighbors who didn’t have enough food. I heard stories like that all the time. But all of a sudden, kind of recently, I realized those guests are gone, that generation is gone.

So the guest in 2009 who was 78 years old when he told me this story about getting caught by Henry Ford—he said it was actually his brother's fault. He also told me about the time the Ford family was moving the house to the village, and he got on his bike and followed it down the road. I have a pile of stories that were told to me. You come to think that after hearing the same story over and over again, that there is truth to them, and that's exciting.

I have at least twice had guests tell me stories that I've read in my research, which is amazing. There’s the story of the Vagabonds—Henry Ford, Thomas Edison, Harvey Firestone, and John Burroughs—when they were driving around Kentucky or Tennessee. There were no roads, so they had to follow river beds and try to find open areas to drive. They were scouting and looking for forests and sources of wood, because they needed wood to build Model Ts. Henry Ford owned many forested areas for that purpose.

And to paraphrase a story, the Vagabonds were driving through the wilderness, and their car got stuck. A farmer came by and used his horse to get them out. As the story goes in the research that we have in our Ford Home manual, Henry Ford introduces himself to the farmer. Thomas Edison introduces himself to the farmer. Harvey Firestone was there, and he introduces himself. And then John Burroughs who has this long white beard, right? He says: “well, you know, if you want to believe those guys then you can believe I’m Santa Claus!” Now, there are other ways people have told this story, of course.

Back to the Ford Home, I’m presenting and there's a three-generation family who comes in and we're talking about the house and the history, and the man said: I have a Ford story. He said: “my great grandfather had one of the first Ford dealerships (around Kentucky or Tennessee) and my grandfather told me the story about how Ford and his friends got stuck in a riverbed and one of our local farmers with horses pulled them out.”

The guest went on to explain that it wasn't long after this incident happened that a Ford tractor was delivered to the dealership to be given to the farmer who had helped them out. Isn't that amazing? I was delighted then to tell him and his family about the Vagabonds introducing themselves to the farmer. So where else could you ever present where you hear a direct story from a family that you had read about in a book as part of your research? You know, what's not to like about that?

One of the most emotionally powerful days I ever worked in the Ford Home was on the 150th anniversary of Abraham Lincoln's death. In the museum, they took Lincoln’s chair out and put it up on a platform behind the cornerstone. Unfortunately, I didn’t get to see it. However, there is a connection to Lincoln's death at the Ford Home. We have a photo in the sitting room of Barney Litogot, Henry Ford’s uncle on his mother, Mary Litogot’s, side. Barney was in the 24th Michigan Volunteer Infantry, part of the famed “Iron Brigade,” serving as an honor guard on the train carrying Lincoln to his final resting site in Springfield, Illinois.

I told Barney’s story to the guests who had already been to the museum and seen the chair. I really wish that I could have had a camera taking pictures of people’s expressions, because they were so moved, even crying. The museum exhibit, along with Barney’s story, was so emotional. It was just so special to be a part of that immediate tie-in to that event in our country's history, and I don't know that you could have felt too much closer. Presenting an artifact, a story, an emotion—that is what we do best.

I really love the story of Barney, and I’ve visited his burial site at Sandhill Cemetery on Telegraph Road near the I-75 ramp in Taylor, Michigan. And I always wave as I drive by and say: “hi, Barney”!

Yes, I do too! My husband doesn’t even think I’m weird anymore, he’s used to it! I always say hi to Barney. Speaking of the Litogots, the Litogot family had a reunion in the village a few years ago. They visited the Ford Home, and I got to talk to them for about 10–15 minutes. And they were talking about Uncle Barney as he was a true part of their family. It was really cool. You just never know who's going to walk through the door.

I've had fun remembering all these stories and experiences, and it's really hard to rank anything when you've been doing it for so long. But every experience and interaction deals with a relationship with guests and co-workers, and that's where the good stuff comes from. When you look over everything that goes on at The Henry Ford, it's a wonderful job, and it's why people get hooked.


Amy Nasir is Digital Marketing Specialist and former Historical Presenter in Greenfield Village at The Henry Ford.

The Henry Ford staff, women's history, teachers and teaching, Henry Ford, Greenfield Village buildings, Greenfield Village, Ford family, Daggett Farmhouse, by Amy Nasir, #Behind The Scenes @ The Henry Ford

Man in t-shirt and shorts stands under a sign reading "PitFit Training"Jim Leo of PitFit Training / Photo by Walter Kuhn


You’ve probably heard this one before, and maybe you’ve even wondered it yourself: Are race car drivers really athletes? After all, isn’t the car doing all of the work? And how much different can it be than driving down the interstate, if only a lot faster?

Anyone in the business of motorsports will answer unequivocally “yes” to the first question and a resounding “no” to the second. So, too, will just about anyone who has spent time driving a race car or go-kart at speed on a racetrack.

Jim Leo, the founder and owner of PitFit Training in Indianapolis, is one of those who wholeheartedly endorses the fact that race car drivers are indeed athletes; however, his arrival at that answer came in a very methodical and hands-on way.

Leo has a degree in exercise physiology and biomechanics and early in his postgraduate career set up a health and wellness program for the employees of Detroit Diesel (now Detroit) in the early 1990s. At the time, the majority shareholder and CEO of Detroit Diesel was one Roger Penske of Penske Racing fame and an 18-time winner of the Indianapolis 500 as a team owner. At the time, Leo was not involved with motorsports and had only a passing interest in them when he approached Penske about creating a fitness regimen for his race teams—specifically, the pit crew members.

Soon after, PitFit Training was born, and Leo found himself training not only the Penske Racing crew members but crew members from other teams as well. This coincided with an increased emphasis on athletes across nearly every sport training more scientifically and specifically for the demands of their particular sport. It wasn’t long after that that drivers were coming to Leo for advanced fitness training.

Man in shorts and t-shirt prepares to throw a medicine ball to another man in shorts and a hoodie
Driver James Hinchcliffe (left) training. At PitFit, it’s common practice for physical exercise to be immediately followed by mental acuity challenges. / Photo by Walter Kuhn

Pilot Parallels


Now, after more than 20 years in the sector, Leo has honed and refined the techniques he uses to keep drivers physically and mentally performing at their peak. “There’s no question that race car drivers are athletes,” said Leo. “But I’ll take it one step further and say that they are more akin to fighter pilots.”

“If you look at a driver’s physical requirements, such as the elevated heart and breath rates, enduring g-forces (the force of gravity or acceleration on a body) and near-instantaneous reflexes in addition to the high demand on cognitive ability, they align closely to the traits of combat pilots. Every athlete has to make split-second decisions on the field of play that have ramifications that may end in a game-losing situation, which is true of race car drivers as well. But drivers have the added weight that their decisions can not only affect the outcome of their race result but could also cause themselves or a fellow competitor potentially grave harm or their team hundreds of thousands of dollars’ worth of car damage.”

Two men in t-shirts stand on either side of a fitness machine in a gym
At PitFit, driver James Hinchcliffe (right) completes strength training for his shoulders and arms, key areas of concentration for Indy car drivers since they endure high cornering g-forces without the benefit of power steering. / Photo by Walter Kuhn

Added Leo for further clarification: “Physiologically, we know that a driver’s blood lactate levels rise while in the car as well as cardiovascular demands that are similar to running a 10K at an elite pace.”

Drivers’ Training


Jim Leo likens the cognitive prowess, aka mind conditioning, of a race car driver to that of a combat pilot. It makes sense. Like a fighter pilot, a race car driver must be able to withstand the effects of sustained g-forces on the human body for long periods of time. Consider: An Indy 500 race can sometimes last up to five hours, with drivers often experiencing g’s spiking to three or more. And these drivers, like those pilots, consistently need to have unbelievably quick reaction times and sensorimotor functions, not only to succeed in their mission but to survive.

Man in t-shirt and shorts sits in front of lighted device in gym with hands raised as another man kneels next to him
For a race car driver, reaction times and mental focus are paramount. Driver Charlie Kimball (sitting) tries to keep up with randomized light patterns during a training session at the PitFit facility. / Photo by Walter Kuhn

Imagine yourself having to react to a car that crosses your path at more than 200 miles per hour or to be constantly battered by continuous braking and accelerating forces in a cockpit where temperatures are likely above 100 degrees. Due to the high speeds and g’s alone, the average human on a racing oval would black out.

Where PitFit takes its motorsports training to the next level, and further parallels combat pilot training, is with its approach to incorporating neurocognitive (having to do with the ability to think and reason) elements with physical fitness. PitFit’s brain training is three-pronged, targeting vision, reaction time, and sensorimotor functions to give racing’s athletes the greatest developmental improvements that will lead to success on the tracks.

Pair of thick gray glasses or goggles with an elastic band
PitFit incorporates Senaptec’s strobe glasses as part of its neurocognitive exercises. Using liquid crystal technology, the lenses flicker between clear and opaque, removing visual information and forcing an individual to process more efficiently. / Photo courtesy Senaptec

That means workouts are often a combination of neck-centric strengthening exercises matched with ladder-type movements to improve hand-eye-foot coordination that are then paired with high-end virtual- and augmented-reality games and tasks based upon advanced biometrics, artificial intelligence, and data analytics.

PitFit has a custom-built sensory station, for example, created by Oregon-based Senaptec, a startup that’s bringing new visual training technologies to market that are specific to improving eye-to-brain connectivity. (Senaptec has the New York Yankees, Red Bull, and the Air Force on its client list.) PitFit’s station requires drivers to interact with moving images on a screen through activities that an article on thedrive.com compared to the arcade game Whac-A-Mole. Skill levels are then measured to help indicate the driver’s ability to make quick decisions under pressure.

Woman stands with hand up to a black digital board with lighted circles, triangles, and squares within white circles
Through high-end virtual and augmented reality games and tasks at the sensory station, you can assess your hand’s reactions to visual signals and find out how well you can see through distractions, judge depth, and track multiple objects in space. / Photo courtesy Senaptec

Race Trainer, another PitFit exclusive, is a homemade steering-resistance machine centered around a weighted steering wheel paired to pedals. A lighted control board behind the wheel prompts the driver to simulate a turn on the track, which then prompts the trainer to pull on resistance bands strapped to weighted headgear worn by the athlete. The exercise, according to PitFit, mimics the effects of those lateral g’s.

Man wearing large oblong headpiece sits holding what looks like a video game controller in front of a digital dashboard
The light on PitFit’s Race Trainer serves as a reaction trainer—green means turn now—and it’s all about how the driver responds when the steering wheel and headgear are weighted. / Photo by Walter Kuhn

There are also low-tech training exercises. For instance, a trainer drops playing cards from chest height, and the driver has to try and grab one before the card hits the ground. The cards may fall in different directions, and this builds reaction-time skills that result in better, safer results on the track.

Mind + Matter


To get a sense of what a race car driver deals with, imagine this: You are out in the parking lot of your local shopping center in full sun at high noon in July wearing a pair of thick flannel sweatpants and sweatshirt, with gloves, shoes, and socks, atop an exercise bicycle that you must pedal hard enough to maintain a heart rate above 130 beats per minute. On your head is a helmet that has bungee cords attached, pulling your head randomly in four directions. With your left hand, you’re doing 15-pound bicep curls, while with your right hand you are throwing darts at a board every two seconds and each must hit the bull’s-eye. Meanwhile, a tennis ball machine is firing balls at you from 10 feet away, so you must duck out of the way to avoid being hit. To top it all off, through a set of earphones, you are being fed complex math problems that you must solve instantly or face the possibility of an electric shock if you answer incorrectly or if you miss the bullseye.

Taken as a whole, this hypothetical may border on the absurd, but each element gives us a sense, through ordinary tasks that we can all identify with, of the physical, reflexive, and mental rigors of driving a race car, along with the physical jeopardy that can result from bad decision-making.

“Drivers are always analyzing what they see on track or what information they are being fed from a spotter about track position or an engineer about strategy,” said Leo. “We spend a lot of time training a driver’s neuropathways to better cope with the physical and cognitive demands of racing by having them train at specific intensities, immediately followed by a cognitive skills test like repeating a pattern on a light board or visual recognition test, even sometimes adding some kind of auditory distraction to really create a chaotic environment while their heart and breath rates are still high.

Man in t-shirt and shorts sits with hands and one foot raised in front of a piece of lighted equipment in a gym
Driver Zach Veach spends time at PitFit doing exercises designed to perfect hand-eye-foot coordination, which is part of the program’s brain training to improve success on the track. / Photo by Walter Kuhn

“The idea is to have them practice focusing on the task at hand to push beyond the physical stress,” elaborated Leo. “This trains a driver to cope with both the physical and mental demands they are required to exercise on track in competition.”

Consistency Is Key


That kind of focus may not be apparent to the spectator trackside or on television, but one need only look at the consistency of a top driver’s lap times to get the real picture. Over the course of a race, discounting laps where there is a yellow flag or a pit stop, it’s common to see a string of 25 or more lap times that never vary by more than half a second—the equivalent of throwing 25 darts in quick succession all within the bullseye.

While the romantic lore around a race car driver may be of a brazen daredevil driving by the seat of his or her pants, the reality is far from it. Drivers are highly fit athletes with astounding cognitive ability—meaning there is far more to winning a race than standing on the gas.

A Fitting Connection


Early in 2019, Matt Anderson, Curator of Transportation for The Henry Ford, along with other staffers, was on the phone with racing legend Lyn St. James. They were talking about themes and stories for Driven to Win: Racing in America, The Henry Ford’s permanent racing exhibition, then in progress. St. James, a longtime supporter and partner of The Henry Ford, was an integral source of ideas and insights related to Driven to Win since its conception—and she is one of the drivers showcased within the exhibit.

Two women, one holding a piece of equipment in her hand, stand in a gym looking leftward
Lyn St. James (left), photographed by Michelle Andonian, instructs a student at her Complete Driver Academy in 2008. / THF58776

It was during this call that St. James recommended The Henry Ford investigate Jim Leo’s story of entrepreneurship and innovation. A who’s-who of auto racing had been having great success on the tracks using Leo’s PitFit Training approach, including drivers such as Scott Dixon, Tony Kanaan, Dario Franchitti, Will Power, Kasey Kahne, Sam Hornish, Jr., Larry Dixon, Morgan Lucas, Pippa Mann, Levi Jones, and James Hinchcliffe.

Soon after that call, Anderson and team were in Indianapolis, meeting Leo and touring his industry-leading motorsports training facility. “Jim couldn’t have been friendlier. He opened his doors and gave us an up-close look at his methods and machines,” noted Anderson, who admitted to being a bit starstruck when driver Pippa Mann walked into Leo’s gym to work out while The Henry Ford team was on-site.

“Jim had us try some of the physical and mental workouts,” Anderson continued. “We did our best, but, needless to say, none of us will be starting in the Indy 500 anytime soon.” The team decided then and there to incorporate elements of the PitFit program into the exhibition. Leo enthusiastically agreed to help adapt some of the training machines he uses into interactives for visitors to experience in Driven to Win. We also received assistance from Senaptec, who customized their app specifically for museum visitors.

“Our visitors will be able to use some of the same training machines, and some of the same sensory performance devices, that top drivers use,” Anderson said. “Once you realize the physical strength and mental acuity required of these racers, you’ll never doubt their athletic abilities again.”


George Tamayo is Creative Director at RACER Studio and has more than 20 years of experience in motorsports communications and marketing. This post was adapted from an article first published in the January–May 2020 issue of The Henry Ford Magazine.

technology, sports, Henry Ford Museum, Driven to Win, The Henry Ford Magazine, race car drivers, racing, by George Tamayo

Large glass display case with three dresses, four hats, and signage with text and imagesOur latest installation of What We Wore, featuring designer Peggy Hoyt. / THF189263


Our current What We Wore exhibit in Henry Ford Museum of American Innovation features garments and hats designed by Peggy Hoyt.

Page with line drawing of house, car, and women walking, as well as text
Advertisement for Peggy Hoyt, Inc., 1923. / THF624600

Illustration of seated woman in dress, hat, and fur coat with text "Peggy Hoyt"
Peggy Hoyt, from “The Right Angle,” The Christy Walsh Syndicate, 1922. Gift of Colleen Cruise Reynolds. / THF626352, detail

Peggy Hoyt began her career making hats as a milliner’s apprentice and went on to become a highly successful fashion designer whose creations would rival those of Paris.

The Early Years


Peggy Hoyt was born Mary Alice Stephens in Saginaw, Michigan, in 1886, to Charles J. Stephens, a partner in a wholesale lumber business, and Carrie Stiff Stephens.

As a child, Mary Alice liked to draw and paint. She had a keen interest in clothes, often designing and making clothing for her large family of paper dolls. When her father’s illness resulted in his inability to resume his business activities, the family’s fortunes declined. A Civil War veteran, Charles Stephens was by 1905 living in the National Home for Disabled Soldiers in Hampton, Virginia, where he died in 1915.

Carrie Stephens moved with her daughter to New York City about 1900. Here, she felt she would have a better chance to get work that offered more than a bare living, as well as provide educational advantages for her daughter, Mary Alice. Though finding work turned out to be harder than anticipated, Carrie Stephens eventually found a job as a comparison shopper for a large department store. In the years following, Carrie Stephens worked her way up to a position as one of the highest salaried European buyers for the department store B. Altman.

In 1905, 18-year-old Mary Alice Stephens married Frank Hoyt in Monterey, Massachusetts—though the couple separated after only 18 months of marriage and Mary Alice then returned to New York City. Life on a 500-acre farm in the Berkshires didn’t suit Mary Alice—she missed the excitement of urban life. She and Frank Hoyt finally divorced in 1911; she kept her married name.

Becoming Peggy Hoyt


In her late teens, Hoyt worked as an apprentice in a Fifth Avenue millinery (hat) shop. By 1910, with a talent for design, a flair for business, and $300 borrowed from her mother, Hoyt established her own millinery shop in tiny quarters on upper Fifth Avenue, a shopping destination lined with luxurious stores. A year later, the business was successful enough to warrant an upgrade. She rented a larger room in the same building and hired an assistant. By 1915, Peggy Hoyt, Inc. was born.

In February 1918, Hoyt married Aubrey Eads—an officer in the American Naval Aviation Detachment who had recently returned after 14 months in France during World War I. Eads became her business partner.

A Leading American Designer


In the late 1910s, Hoyt moved her growing business into the elegant Phillip Rhinelander mansion at 16 East 55th Street in Manhattan, where she added women’s clothing to her offerings. The mansion, located in Manhattan’s Upper East Side shopping area, provided over 27,000 square feet of space with a stately white marble hall and a magnificent stairway. Hoyt transformed the mansion into one of the most exquisite fashion centers in America. The first floor became a reception room, salon, and fitting rooms. The second floor was devoted entirely to millinery. The top floors held workrooms and a lunchroom for employees.

Interior of upscale mansion with sweeping staircase and luxurious furnishings
Upscale room with marble fireplace and luxurious furnishings
Peggy Hoyt leased the Phillip Rhinelander mansion on at 16 East 55th Street, transforming it into a stunning setting for her increasingly successful salon.
Gift of Colleen Cruise Reynolds. / THF120772, THF120770

A few years after she moved to the Rhinelander mansion, Peggy Hoyt ventured into theatrical costume design for a brief time. Her elegant costumes for Henry W. Savage’s revival of The Merry Widow in September 1921 were a huge success. The following year, she created costumes for the Savage musical The Clinging Vine.

Blue program cover with text and shield-shaped image of woman with lorgnette, next to sword and decorative elements
Page with text
Page with text
Program for
The Merry Widow. The operetta ran for 56 performances in fall of 1921 at the Knickerbocker Theatre in New York. Note the credits for Peggy Hoyt at the top of page 33 (you can click through to our Digital Collections to zoom in). / THF624648, THF624630, THF624638

Hoyt quickly became one of the foremost American designers of gowns and millinery. Her designs were creative and unique, employing her signature pastels, rhinestone ornaments, and handkerchief hems. Hoyt designed each of the hundreds of gowns and hats in her shop, taking great pride in her work. For nearly twenty years, Hoyt dressed a small, but exclusive, clientele in every large American city.

Page with decorative script text and line drawings of floral arrangements and women in hats
Advertisement: "Peggy Hoyt: New York's Smartest Millinery and Dressmaking Establishment," April 1925. / THF624602

Peggy Hoyt discussed the type of garment, color, style, and fabric with her client, and then sketched the designs. Hoyt oversaw the next steps in the workroom, where staff cut and sewed the garment. Clients had their very own dress form, an adjustable mannequin on which Hoyt’s designs came to life. At the client’s next appointment, the garment was taken to the front of the salon for the final fitting.

A Peggy Hoyt Client: Elizabeth Parke Firestone


Black-and-white photo of seated woman in dress and hat
Elizabeth Parke Firestone, about 1927. Gift of Mrs. Harvey Firestone, Jr. / THF119839

Beige receipt with printed letterhead and hand-written text
Receipt for Mrs. H.S. Firestone, Jr. from Peggy Hoyt, Inc., 1934. Gift of Martha F. Ford. / THF626330

Elizabeth Parke Firestone of Akron, Ohio—wife of tire magnate Harvey S. Firestone, Jr.—was among the wealthy women who frequented Peggy Hoyt’s salon. Mrs. Firestone traveled to New York, where Hoyt would confer with her client and then create the beautiful garments and hats for Mrs. Firestone shown here.

Pale blue and beige dress with beaded bow detailing
Evening dress designed by Peggy Hoyt, 1928. Gift of Mrs. Harvey Firestone, Jr. / THF6688

Peach-colored shift dress with beaded detailing
Evening dress designed by Peggy Hoyt, 1928-1929. Gift of Mrs. Harvey Firestone, Jr. / THF6720

Pale blue dress with beige lace and skirt gores
Chemise dress designed by Peggy Hoyt, 1929. Gift of Mrs. Harvey Firestone, Jr. / THF6710

Beige or pale peach sleeveless dress with beaded detailing
Evening dress designed by Peggy Hoyt, 1931. Gift of Mrs. Harvey Firestone, Jr. / THF6731

Straw hat with brown velvet ribbon
Cloche designed by Peggy Hoyt, 1920-1935. Gift of Martha Firestone Ford and Anne Firestone Ball. / THF17330

Blue cap with embroidered detailing
Cloche designed by Peggy Hoyt, 1925-1936. Gift of Mrs. Harvey Firestone, Jr. / THF30500

Floppy, delicate beige hat with pale blue ribbon
Picture hat designed by Peggy Hoyt, 1925-1935. Gift of Mrs. Harvey Firestone, Jr. / THF6754

Black straw hat with black ribbon and feather detailing in black, pale blue, and pink
Picture hat designed by Peggy Hoyt, 1926-1936. Gift of Mrs. Harvey Firestone, Jr. / THF6747

An Unhappy Ending


Pink card with decorative script text
Peggy Hoyt, Inc., box lid, 1925-1935. Gift of Colleen Cruise Reynolds. / THF188547

At its height, Peggy Hoyt, Inc., earned over $1 million annually and had hundreds of employees. Yet Peggy Hoyt, Inc.—and Peggy herself—would not survive the depression of the 1930s as the faltering economy brought down the thriving business.

Peggy Hoyt died by suicide on October 26, 1937 (though her family maintained that her death resulted from pneumonia). Hoyt, who had an intense dislike of personal publicity, had asked her mother and husband to honor her wishes for privacy upon her death. At the request of Hoyt’s employees, her husband did consent to a small service at the Little Church Around the Corner (the Church of the Transfiguration) before Hoyt’s body was brought to Detroit and laid to rest in Elmwood Cemetery.

Peggy Hoyt, Inc., briefly continued after Hoyt’s passing, with her mother and husband maintaining the salon until its bankruptcy and liquidation in 1939–1940.


Jeanine Head Miller is Curator of Domestic Life at The Henry Ford. Many thanks to Stacy McNally, Local History & Genealogy Librarian at the Public Libraries of Saginaw, and Gil Gallagher, curatorial volunteer at The Henry Ford, for their meticulous research assistance on Peggy Hoyt. Many thanks also to Sophia Kloc, Office Administrator for Historical Resources at The Henry Ford, for editorial preparation assistance with this post.

Elizabeth Parke Firestone, women's history, What We Wore, Michigan, making, Henry Ford Museum, hats, fashion, design, by Jeanine Head Miller