Past Forward

Activating The Henry Ford Archive of Innovation

Clear glass with lemon on rim, filled with ice and beverage, sitting on a wooden table with a window in the background
This summer, we’re highlighting some of the cocktails and nonalcoholic “temperance beverages” that are available at
Eagle Tavern in Greenfield Village. Inspired by history but with a modern flair, these drinks pay homage to the Eagle Tavern barroom’s Michigan history as a sort of “community center.” We’d love for you to stop by and try one of these refreshing concoctions for yourself—or try making them at home. Today’s feature is the Lemon & Ginger Shrub.

Lemon & Ginger Shrub


Fill a 12 oz glass with ice.

Add 1 oz Michigan-made vodka and 2 oz Michigan-made McClary Lemon Ginger Shrub mix.

Fill to the top with soda water.

making, restaurants, Greenfield Village buildings, Greenfield Village, Eagle Tavern, recipes, beverages

Turquoise car with text and logos on body and hood
We spotlighted racing at Motor Muster for 2021. This 1953 Oldsmobile 88 stock car, brought to us by the R.E. Olds Transportation Museum, fit the theme perfectly. / Image from The Henry Ford’s livestream


Gearheads and automobile aficionados had reason to celebrate as Motor Muster returned to Greenfield Village on June 19 and 20. Like so much else, last year’s show was canceled in the wake of COVID-19. But with restrictions eased and a brighter situation all around, we returned in 2021 for another memorable show. We also welcomed a new sponsor. For the first time, this year’s Motor Muster was powered by Hagerty.

It’s no surprise, given the recent opening of our exhibit Driven to Win: Racing in America Presented by General Motors, that our Motor Muster spotlight was on racing. Yes, we had competition cars in the mix, but we opened the celebration to include production cars inspired by racing events, locations, and personalities. Whether it’s a model like Bonneville or a make like Chevrolet, racing names have appeared on automobiles from the start.

White convertible in building with people standing nearby
The Henry Ford’s 1953 Ford Sunliner convertible, official pace car at that year’s Indianapolis 500. / Image by Matt Anderson

As always, we brought out a special vehicle from The Henry Ford’s collection. Many of our prominent competition cars are in Driven to Win, but we found a perfect match for the theme in our 1953 Ford Sunliner. The convertible served as pace car at the 1953 Indianapolis 500, driven by William Clay Ford in honor of Ford Motor Company’s 50th anniversary. In addition to its decorative lettering (with flecks of real gold in the paint), the pace car featured a gold-toned interior, distinctive wire wheels, and a specially tuned V-8 engine rated at 125 horsepower.

Light blue car with text and logos on sides, top, and hood
From the GM Heritage Center, a 1955 Chevrolet from the days when stock cars were still largely stock. / Image by Matt Anderson

Our friends at General Motors got into the spirit of things by lending an appropriate car from the GM Heritage Center collection. Their 1955 Chevrolet 150 sedan is a replica of the car in which NASCAR driver Herb Thomas won the 1955 Southern 500 at Darlington Raceway. Thomas’s car benefited from Chevy’s new-for-’55 V-8 engine which, with the optional PowerPak dual exhausts, was rated at 180 horsepower. The Chevy small-block design went on to win more NASCAR races than any other engine.

Historical vignettes were in place throughout Greenfield Village—everything from a Civilian Conservation Corps setup from the 1930s to a patriotic bicentennial picnic right out of the mid-1970s. Even the Herschell-Spillman Carousel got into the spirit of the ’70s, playing band organ arrangements of the hits of ABBA. (I wonder if that 1961 Volvo at the show ever drove past the carousel. What a smorgasbord of Swedish splendor that would’ve been!)

Long dark car with some scuffs in paint, sitting on lawn with other cars and tents nearby
Our awards ceremony included prizes for unrestored cars, like this 1941 Ford Super Deluxe Fordor. / Image by Matt Anderson

As always, we capped the weekend with our awards ceremony. Our popular choice voting allows visitors to choose their favorite vehicles from each Motor Muster decade. Top prize winners this year included a 1936 Hupmobile, a 1948 MG TC, a 1958 Chevrolet Corvette, a 1969 Plymouth Barracuda, and a 1976 Ford Econoline van. The blue ribbon for motorcycles went to a 1958 Vespa Allstate, and the one for bicycles to a 1952 JC Higgins bike. For commercial and military vehicles, our top vote-getters were a 1937 Ford 77 pickup and a 1942 White M2A1 half-track, respectively. We also presented trophies to two unrestored vehicles honored with our Curator’s Choice award. For 2021, those prizes went to a 1936 Buick Victoria Coupe and a 1967 Chevrolet C/10 pickup.

It was a longer-than-usual time in coming, but Motor Muster 2021 was worth the wait. Everyone was in good spirits and enjoying the cars, the camaraderie, and the chance to enjoy a bit of normalcy after a trying year. Let’s all do it again soon.

If you weren’t able to join us at Motor Muster this year, though, you can watch parts of the program right now. Our popular pass-in-review program, in which automotive historians provide commentary on participating vehicles, returned this year with a twist. We livestreamed portions of the program so that people who couldn’t attend Motor Muster in person could still enjoy some of the show. Enjoy those streams below, or use the links in the captions to jump straight to Facebook.

Continue Reading

race cars, racing, Motor Muster, Greenfield Village, events, cars, by Matt Anderson

A plate of strawberries sitting on strawberry leaves, with a strawberry plant and flower forward and to the right, and a bouquet of flowers back and to the left
Lithograph, "Strawberries," by Currier & Ives, 1870 / THF624651, detail


By the mid-19th century, true leisure time was a rare commodity among the American population. There were very few “official” holidays on the calendar and a twelve-hour workday, six-day workweek was the norm. For these Americans, bringing and sharing food to an outside gathering, whether it be an excursion to the seaside, to a rustic location, or to enjoy a simple meal after church, was a shared experience, a time to pause and take a breath.

What we call a picnic derives from the 17th-century French word “pique-nique,” a term used to describe a social gathering in which attendees each contribute a portion of food. They ranged from very formal affairs with several courses served by servants to very simple gatherings with the most basic of foods being served.

Mid-June is strawberry time here in Michigan, and strawberry-themed gatherings were a popular entertainment. Period magazines, newspapers, and other sources of the 1850s and 1860s go into great detail about picnic ideas and the logistical requirements for a successful event.

On Saturday, June 12, 2021, step back into the early 1860s to our re-created strawberry party outside the Chapman Home in Greenfield Village from 10 AM to 4 PM. You’ll be able to purchase strawberry hard cider, strawberry shortcake, strawberry pie, and strawberry frozen custard at various locations within the Village to soothe your own strawberry cravings, and can watch historic cooking demonstrations highlighting strawberries at Daggett Farmhouse, Ford Home, and Firestone Farm.

The recipes we’ll be demonstrating at each building are included below. Note that these are historic recipes and some of the measurements and techniques may not be familiar to today's home cooks. For more modern recipes dedicated to all things strawberry, check out Strawberry Love, featured in our Shop Summer 21 catalog.

Daggett Farmhouse


A Pound Cake 


Take a pound of butter, beat it in an earthen pan with your hand one way till like a fine thick cream; then have ready twelve eggs, with half the whites; beat them well, and beat them up with the butter, and work into it a pound of flour, a pound of sugar, and a few carraways, well together for an hour with your hand, or a great wooden spoon. Butter a pan and put it in, and then bake it an hour in a quick oven.

--Susannah Carter, The Frugal Colonial Housewife, 1742, pg. 104

To Make Currant Jelly

Strip the currants (strawberries) from the stalks, put them in a stone jar, stop it close, set it in a kettle of boiling water, half way the jar, let it boil half an hour, take it out, and strain the juice through a course hair-sieve; to a pint of juice put a pound of sugar, set it over a fine clear fire in our preserving pan or bell-metal skillet; keep stirring it all the time till the sugar is melted, then skim the scum off as fast as it rises. When your jelly is very clear and fine, pour it into gallipots; when cold, cut white paper just the bigness of the top of the pot and lay on the jelly, dip those papers in brandy; then cover the top close with white paper, and prick it full of holes; set it in a dry place, put some into glasses, and paper them.

--Hannah Glasse, The Art of Cookery Made Plain and Easy, 1747, pg. 183

Ford Home


Strawberry Shortcake

2 cups of flour            

1 tsp baking soda       

1 tsp salt

4 tbsp shortening (1/2 butter)

About 1-1/2 cups sour milk “lobbered”

Sift the flour, salt, and soda together into a bowl and work in the shortening. Make a hole in the center and pour in the milk, stirring the flour into it from the sides with a wooden spoon. The dough should be just about as soft as it can be handled, so the amount of milk is indefinite. Pour it out on to a floured board and then pat it out or roll it gently—handling it just as little as possible—to a cake about three quarters of an inch thick. Put this into a buttered baking tin either square or oblong and bake it on a hot oven (450 degrees) for fifteen minutes. The amount of soda depends somewhat on the sourness of the milk. Do not try to sour pasteurized milk, for it can not be done. It will get "old" but it will not "lobber."

And if you don't know what "lobbered" means, it means thick—the dictionary stylishly calls it "clambered." If you use too much soda, the cake will be yellow and taste like lye. Of course, you may be safer in making a baking-powder dough, in which case you take your regular recipe for biscuits but add another tablespoonful of shortening (using half butter, at least, for the shortening) and bake it the same way.

When your cake is done (and "shortcake" in my kind of recipe doesn't mean "biscuits"), proceed after this fashion: have your strawberries (dead ripe) washed, hulled, mashed, and sweetened, in a bowl... And be sure there are plenty of them. Turn your hot cake out on the platter and split it in two, laying the top half aside while you give your undivided attention to the lower. Spread this most generously with butter just softened enough (never melted) to spread nicely, and be sure to lay it on clear up to the very eaves. Now slosh your berries on, spoonful after spoonful—all it will take. Over this put the top layer, and give it the same treatment, butter and berries, and let them drool off the edges—a rich, red, luscious, slowly oozing cascade of ambrosia. On the top place a few whole berries—if you want to—and get it to the table as quickly as you can. It should be eaten just off the warm, and if anybody wants to deluge it with cream, let him do so. But the memory of a strawberry shortcake like this lies with the cake and not the cream.

--Della Lutes, Home Grown, 1936, p. 128-130

Firestone Farmhouse


Strawberry Pickles


Place strawberries in bottom of jar, add a layer of cinnamon and cloves, then berries, and so on; pour over it a syrup made of two coffee-cups cider vinegar, and three pints sugar, boiled about five minutes; let stand twenty-four hours, pour off syrup, boil, pour over berries, and let stand as before, then boil berries and syrup slowly for twenty-five minutes; put in jars and cover. The above is for six quarts of berries.

--Buckeye Cookery and Practical Housekeeping, Estelle Woods Wilcox, Ed., 1877, p. 268

Fruit Ice Cream

To every pint of fruit-juice, allow a pint of sweet cream. The quantity of sugar will depend upon the acidity of the fruit used. Apples, peaches, pears, pine-apples, quinces, etc., should be pared and grated. Small fruits, such as currants, raspberries, or strawberries, should be mashed and put through a sieve. After sweetening with powdered sugar, and stirring thoroughly, let it stand until the cream is whipped—2 or 3 minutes. Put together and then whip the mixture for 5 minutes. Put into the freezer, stirring it from the bottom and sides 2 or 3 times during the freezing process.

--Mrs. Frances E. Owens, Mrs. Owens’ Cook Book and Useful Household Hints, 1884, p. 301


Jim Johnson is Director of Greenfield Village at The Henry Ford.

events, recipes, Greenfield Village, food, by Jim Johnson

Man in blue shirt and blue jeans leans on barrier with his arm around woman in pink shirt and black pants in front of car display

John Henry and Beatrice Marie “Peggy” Rendzio. Photo by Nick Hagen.

Twenty-five-year members John Henry and Beatrice Marie “Peggy” Rendzio find a much-needed outlet for exercise among the artifacts and exhibits of Henry Ford Museum of American Innovation.

When you’re in your mid-90s, finding a climate-controlled space where you feel comfortable getting in a bit of physical fitness may be difficult. That’s why you’ll find John Henry and Beatrice Marie “Peggy” Rendzio at Henry Ford Museum of American Innovation almost every day around 10-10:30 a.m. Members of The Henry Ford for a quarter of a century, the Rendzios are longtime regulars with The Henry Ford’s museum walkers, a cherished group of old and young who use the museum’s perimeter and winding exhibit pathways to exercise and socialize. Danette Fusco, with The Henry Ford’s Guest Services team, sees the Rendzios often. “Like clockwork, this charming couple visits to get their daily exercise and socialization,” she said. “They are truly an inspiration.”

Their must-do:
Walking in Henry Ford Museum of American Innovation.

Their favorite member perk: 
“We walk almost every day in the museum,” said John Henry. “We know the security guards and lots of the staff. And after we’re done walking, we can stop in at Plum Market for a coffee and sometimes a cookie.”  


What’s your spark? Let us know what inspires you on your next visit and what takes you forward from your membership. Email us at membership@thehenryford.org. Take it forward as a member—enjoy benefits like free parking, discounts on events and tours, exclusive member previews, and more.

This post was adapted from an article in the forthcoming June-December 2021 issue of The Henry Ford Magazine.

Henry Ford Museum, The Henry Ford Magazine

Bread in a mustard-colored stoneware bowl with lid and red-and-white dishtowel nearby

For those who brought home our stoneware bread cloche (a versatile baking piece created by our artisans in Greenfield Village, which allows you to mix your dough, proof it, then bake it, all in one dish) during the holiday season last year, you know that the resulting bread is light and airy with a golden crust.

If you’re wondering what our go-to recipe is for this 1800s-inspired baking piece, it’s Sallie Lunn Bread. Made regularly inside the kitchen at Firestone Farmhouse and acting as the inspiration for recipes inside A Taste of History, this recipe is credited to Farmer’s and Housekeeper’s Cyclopaedia, Stephen Lewandowski, Ed., 1888, p. 326.

Sallie Lunn Bread

  • 1quart (4 cups) of flour
  • 4 eggs
  • 1 pint (2 cups) of milk
  • 1 tablespoonful of lard
  • 1 tablespoonful of butter
  • 2 spoonsful of sugar
  • 1 gill of yeast

Pre-heat the oven to 350 degrees. When baking inside of our stoneware bread cloche, bake for 40 to 45 minutes, until the top is golden-brown and the loaf has a hollow sound when tapped.


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

Greenfield Village, recipes, food, by Lish Dorset, shopping

A woman and young boy smile, point, and look at a table filled with glass jars and lamps, with shelves of more glass jars behind them
Mary Aviles and son Mati in Thomas Edison’s Menlo Park Complex.

Ten-plus-year member Mary Aviles finds inspiration in a frog, two brothers, and makers in the raw.

Drawn to the Herschell-Spillman Carousel in Greenfield Village, Mary loves hopping on the whimsical bow-tie-wearing frog. The carousel reminds her of stories shared with her children to spark their curiosity and quest for lifelong learning. She’s equally inspired each time she walks into Orville and Wilbur Wright’s family home in Greenfield Village, knowing that human progress is cumulative and many of our major leaps forward can be traced to specific moments in time. A repeat attendee at The Henry Ford’s annual Maker Faire® Detroit, she can’t wait to come back each year, because she sees great beauty in unfinished ideas and the limitless potential of creativity in the rough.

Her must-do:

Maker Faire® Detroit

Her favorite member perk: 

The Henry Ford Magazine. I use it regularly until it’s dog-eared.

I worked for TechTown Detroit with entrepreneurs/ small businesses and continue to do so as a consultant with EarlyWorks. For me, The Henry Ford’s Model i framework is also an inspiration. TechTown architects use it as an approach to client relationship management, and I reference the framework consulting with EarlyWorks.

As a qualitative researcher specializing in structuring unstructured data, I am fascinated by how The Henry Ford has synthesized its collection of physical innovator assets to remain relevant in informing issues such as education, workforce and talent development—topics I, along with my clients, are immersed in every day.”


What’s your spark? Let us know what inspires you on your next visit and what takes you forward from your membership. Email us at membership@thehenryford.org. Take it forward as a member—enjoy benefits like free parking, discounts on events and tours, exclusive member previews, and more.

This post was adapted from an article in the June-December 2019 issue of The Henry Ford Magazine.

innovation learning, Michigan, Detroit, The Henry Ford Magazine

Rolled cake topped with peanuts and with peanut butter/jelly filling visible at end


A Taste of History in Greenfield Village offers our visitors seasonal, locally sourced and historically minded recipes. Over the past year, our chefs have been developing some new recipes, directly drawn from the recipes of George Washington Carver and the ingredients that he used. You can learn more about the inspiration behind the new options both in A Taste of History and in Plum Market Kitchen in Henry Ford Museum of American Innovation in our blog post here, or try out some of the recipes for yourself—like this Peanut Roll Cake with Jelly.

Chef’s Notes


When we were reading through hundreds of George Washington’s Carver’s recipes, this one stood out. It’s a wow—a peanut butter and jelly sandwich for dessert! Chef Kasem Faraj, our resident Greenfield Village chef, spent hours making this one just perfect. We’ve had many variations of the PB&J in our lifetime, and this one takes the cake—just have fun and roll with it.


Recipe: Peanut Roll Cake with Jelly

Makes 1 Cake; Serves 8

Cake ingredients

4 each             Eggs

7 oz                  Granulated Sugar

¾ tsp                Baking Powder

½ tsp                Salt

¼ tsp                Baking Soda

4 ½ oz              All Purpose Flour, Sifted

3 oz                  Butter, Melted

1 oz                  Vanilla Extract

Filling ingredients

1 ½ oz              Granulated Peanuts

2 oz                  Smooth Peanut Butter

4 oz                  Raspberry Currant Jam/Jelly

Procedure

  1. Preheat oven to 350°F.
  2. Combine eggs, sugar, baking powder, baking soda, and salt in the bowl of an electric mixture (or use a hand mixer and bowl).
  3. Mix on medium-low speed until the sugar has dissolved and the mixture is smooth and runny, about 3 minutes.
  4. Increase the speed to medium and whip until the mixture is a play yellow and thick enough to fall from the whisk in ribbons.
  5. Increase the speed again to high and continue whipping until the mixture has roughly doubled in volume and is thick.
  6. Reduce speed to medium-low and add vanilla and melted butter in a steady stream.
  7. Add sifted flour all at once and mix just enough to incorporate the flour.
  8. Pour batter into a half sheet tray or 13” x 9” baking dish that has been lined with parchment paper and nonstick spray.
  9. Bake for 8-10 minutes. Cake is done when the cake is puffed, lightly brown from edge to edge, and slightly firm.
  10. While cake is still warm, place on a linen towel and roll tightly. Allow cake to cool while rolled to shape and keep from cracking when filled and rolled.
  11. Once cake has cooled, unroll cake, and cover the inside of the roll with peanut butter, jelly, and granulated peanuts.
  12. Re-roll the cake and allow to sit with the seam on the bottom.
  13. Glaze cake with a simple icing and top with additional granulated peanuts if desired.



Eric Schilbe is Executive Sous Chef at The Henry Ford.

making, George Washington Carver, by Eric Schilbe, restaurants, Greenfield Village, food, recipes

Redware dish containing orange baked pudding, sitting on a wooden table

Puddings of the 18th century came in a variety of flavors, both savory and sweet, with many containing vegetables, and were more like the texture and consistency of a modern-day bread pudding. The shape of these puddings varied as well, since some were baked while others were boiled. In order to bake a pudding, a baking dish was needed, most often a simple round redware dish with high sides. The recipe would be prepared in the redware dish and then baked inside of a cast iron bake kettle, with hot coals underneath and on top. Puddings were eaten as part of the midday dinner meal.


From The First American Cookbook by Amelia Simmons in 1796, this recipe for carrot pudding pairs perfectly with our redware baking dish created in Greenfield Village.

Carrot Pudding Recipe
“Baked in a deep dish without paste [pie crust]”

Ingredients

  • A coffee cup (¾ cup) full of boiled carrots, processed until smooth
  • 5 eggs
  • 4 tablespoons sugar
  • 2 tablespoons butter
  • Cinnamon and rose water to taste


Preheat oven to 350 degrees. Combine ingredients together, adding the eggs one at a time. Pour prepared mixture into a buttered baking dish and bake until a toothpick inserted comes out clean, about 45 minutes.

making, Greenfield Village, recipes, food

Boy stands next to car in field

Basil "Jug" Menard Posing with a Modified Ford Coupe Race Car. Taunton, Massachusetts, circa 1946 / THF140176

Igniting a Lifelong Passion


Most of us are enchanted with competition. For those with gasoline in their veins, there’s only one way to scratch the itch—become a racer.

Things we do when we’re young often inspire a lifelong passion. Many adults involved in auto racing—as well as adult fans of auto racing—ignited their interest through early experiences. There are many avenues for kids to explore race cars and racing that can arouse a passion for the sport, and you can learn about some of them in the “Igniting the Passion” section of our new racing exhibit, Driven to Win: Racing in America presented by General Motors. There is an actual Quarter Midget race car, and kids can sit in the driver’s seat. You can see and hear stories from the people with a passion for racing about how they got started. And there are the toys (including slot cars), and a place where kids can build their own wooden kit car then race it against others on a sloped track.

Quarter Midget Racer


Small boxy blue vehicle

The Quarter Midget race car is one-quarter the size of an adult racer’s Midget Sprint Car and has much lower power output. Still, these are serious race cars, with protective systems designed to keep their young drivers as safe as possible. A Quarter Midget is powered by a single-cylinder, 7-cubic-inch engine, and they race on oval tracks that are one-twentieth of a mile around—264 feet. Speeds reach the 45-mph range, and kids learn the skills of car control, race tactics, and race strategy that are essential foundations for aspiring drivers. Many racing stars, past and present, began their careers in Quarter Midgets, including A.J. Foyt, Jeff Gordon, Joey Logano, Sarah Fisher, Jimmy Vasser, and many more.

Soap Box Derby Car


Teardrop-shaped black-and-orange wheeled vehicle with text along side
THF69252

The Soap Box Derby car, powered only by gravity, is home-built and raced by kids in downhill competitions that can be intense. Mason Colbert placed third with this car in the 1939 All-American Soap Box Derby national championship in Akron, Ohio.

Tether Cars, or Spindizzies


Small blue, yellow, and chrome toy car
THF162895

A large display in Driven to Win features more than 50 gas-powered, scale-model tether cars (along with tools and parts), which were popular from the 1930s to the 1950s. Check out all of the spindizzies you’ll see on display here.

Additional Artifacts


Box, cartridge, and booklet for "Pole Position" video game, with text and image of race cars on all
THF176901

Beyond the vehicles highlighted above, you can see these artifacts related to igniting a love of racing in Driven to Win.


Dig Deeper


Magazine cover containing text and aerial photo of boys wearing helmets sitting in small open cockpit cars
THF277921_redacted

Learn more about igniting the passion with these additional resources from The Henry Ford.

  • Take a peek into the exciting hobby of tether car racing in our expert set.
  • Watch the tether cars being installed into Driven to Win on our Facebook page.
  • Visit our blog to learn more about the woman who co-designed Atari’s video game “Indy 500.”
  • Discover how a student-built concept car got more than 3,400 MPG on the streets of downtown Detroit in this Maker Faire Detroit presentation.
  • Go behind the scenes with the Power Racing Series at Maker Faire Detroit.
  • Hear racing legend Mario Andretti explain how his love for the sport started in this clip from our 2017 interview.

childhood, toys and games, racing, race cars, Henry Ford Museum, Driven to Win, cars

What is your personal connection to The Henry Ford? For many, it’s the memories that have been made during visits to the museum and village. Others, it’s the stories told, artifacts observed, or the people who paved the way for future generations. For Linda Apsey, it was Thomas Alva Edison—his commitment to the utility industry, collaboration with Henry Ford, and future electrification of our society. For Carla Walker-Miller, it is the outreach that The Henry Ford is doing with Detroit Public Schools, the Rosa Parks Bus, and the story that sheds light on the importance of equality, diversity, and inclusion.

While each connection is different, they both share a common theme—access to education, history, and innovation for all, regardless of background or barrier. At this time in our institution’s history, we believe that both leaders will bring invaluable knowledge and perspective based on their experiences. These women are truly remarkable individuals who value our mission and will inspire others for generations to come.

Linda Apsey is currently the President and CEO of ITC Holdings Corp. and is responsible for the company’s strategic vision, business operations, and all subsidiaries. She has held many roles throughout her career that have shaped her into the successful businesswoman she is today. Before she was President and CEO, she served as Executive Vice President and Chief Unit Officer at ITC Holdings Corp.

Wood board with small parts and wires attached to it; tag with handwritten text sits next to the board
Linda Apsey is inspired by the stories The Henry Ford can tell with its collections related to Thomas Edison, including his patent model for the electrical distribution system. / THF154126

Apsey is most looking forward to Invention Convention Worldwide. “Invention Convention provides kids across the country with a space and place for imagination to come to life. And that is amazing to observe and be part of!” This program at The Henry Ford allows young minds to tap into their can-do spirit and engage with other students and professionals throughout the world. Invention Convention is one of the unique, educational programs and initiatives that The Henry Ford is using to emphasize the importance of learning and access to education. “THF has developed many exciting programs to tap into the energy, passion, and creative minds of our future generations through teaching, experimentation, and competitions, all of which provides opportunity, access, and collaboration for growing minds.”

Carla Walker-Miller is the founder and CEO of Walker-Miller Energy Services. She is a changemaker in the energy industry and strives to inspire those she encounters. Walker-Miller Energy Services is one of the largest energy waste reduction companies in the country founded and owned by an African American woman.

Walker-Miller is greatly inspired by the community outreach The Henry Ford (THF) is doing in metro Detroit, particularly Detroit Public Schools. “Like most people, I had no idea before I joined the board the amount of work this institution is doing and the commitment The Henry Ford has made in educating our children. The work THF is doing with Detroit Public Schools is so thoughtful and intentional and I’m amazed at the impact The Henry Ford is having.”

Interior of a bus with green bench seats
Carla Walker-Miller feels welcomed by the presence of the Rosa Parks Bus in Henry Ford Museum of American Innovation. / THF167250

Being able to inform and educate others about the many different stories and lessons we have learned throughout American history is very important. The Henry Ford is committed to telling the stories of the brave men and women who were the catalysts for change in racial equity. Carla Walker-Miller agrees that the acquisition of the Rosa Parks Bus in the early 2000s was a monumental step for The Henry Ford. “In my heart, that acquisition felt like an acknowledgement that Black history is American history. It may as well have been a bridge, because it felt like a welcome, like a personal invitation to visit. I will never forget the photo of President Barack Obama on that bus. It spoke to me and so many other people of many races.”

Linda Apsey and Carla Walker-Miller both agree that The Henry Ford is a place that is meant to be treasured. To our current donors who believe in the mission and value of The Henry Ford, thank you! For those who may be new to The Henry Ford and are still learning about the institution, we invite you to dive deeper into our mission. For Apsey, “Investing in THF is not only an investment in our rich industrial history of innovation and automation, but more importantly an opportunity to invest in the hearts, souls, and minds of future generations. THF is a world-class institution whose history has just begun!” To Carla Walker-Miller, “The Henry Ford offers a warm introduction to this country’s history. They are committed to making the institution inclusive and accessible to all and to say, ‘Everyone is welcome here.’” We are very lucky to have these two passionate executives help take The Henry Ford to new levels and reach the hearts and minds of future generations.


Caroline Heise is Annual Fund Specialist at The Henry Ford.

Michigan, Detroit, education, entrepreneurship, Invention Convention Worldwide, The Henry Ford Effect, by Caroline Heise, African American history, women's history, #Behind The Scenes @ The Henry Ford