This Father’s Day treat dad to two favorite dishes from our chefs at The Henry Ford – pulled pork from A Taste of History and pioneering cookbook author Fannie Farmer’s macaroni and cheese.
A Taste of History Pulled Pork This true summertime favorite will take a little extra time, but it is so worth it. This will freeze and reheat well, so you can have many meals from it.
1 cup chili powder ½ cup ground cumin ½ cup garlic powder 2 tablespoons onion powder 2 tablespoons cayenne pepper 2 tablespoons black pepper 1 tablespoon ground coriander 1 tablespoon ground oregano ½ cup kosher salt 1 boneless pork shoulder (pork butt), about 8 pounds
Mix the dry ingredients together to make a spice rub. (This rub can be used to season almost anything that goes on a grill.) Generously coat the pork on all sides with the spice rub, then wrap it in plastic and refrigerate overnight. The next day, preheat the oven to 300 F. Place the meat in a covered baking dish, Dutch oven or roasting pan, leaving plenty of space around the meat. Add warm water until the pork is almost half submerged (the amount will vary according to the dish used). Bake for 5-6 hours or until fork-tender. If there is any doubt, let it cook longer. Once out of the oven, drain the liquid, reserving it for the barbecue sauce (recipe below), and let pork cool on the counter until easier to handle, about 1 hour. Using forks or tongs, shred the pork, but not too fine. Remove any large fat pieces.
A Taste of History Pulled Pork Barbecue Sauce
¼ cup olive oil 16 ounces sliced onions 2 12-ounce cans plum tomatoes 1 6-ouncecan tomato paste 1 cup brown sugar 1 teaspoon ground allspice 1 tablespoon garlic powder 1 teaspoon cayenne pepper 1 teaspoon finely ground black pepper 1 teaspoon ground cloves ¼ cup kosher salt ½ cup apple cider vinegar 1 cup soy sauce 1 cup molasses 1 cup Worcestershire sauce ½ cup prepared mustard
While the pork is cooking, heat the olive oil in a large pot and cook the onions until tender. Add the rest of the ingredients and bring to a boil. Reduce the heat and simmer for an hour, whisking often. Add the reserved liquid from the cooked pork, first pouring off the fat from the top. While the barbecue sauce is still hot, pour it over the shredded pork and mix it in. Cover and keep warm until served.
Serve the pulled pork on your favorite burger buns, a baked potato, cornbread or by itself. Bread and butter pickles are a perfect side.
Fannie Farmer Mac and Cheese ½ pound butter 1 cup all-purpose flour 6 cups whole milk Salt and pepper to taste 1 pound elbow noodles 3 cups shredded sharp cheddar cheese, divided
Preheat oven to 350 F. Melt butter in large saucepan. Add flour to butter, cooking until a very light tan while stirring constantly. Slowly add milk, stirring constantly. Season to taste with salt and pepper. Gently simmer for 15-20 minutes until flour taste is gone. Meanwhile, cook the noodles in salted water until tender; drain well. Combine the hot noodles, milk mixture and 2 cups of the cheese. Put into baking pan and sprinkle remaining cheese on top. Bake until cheese is lightly browned, about 10-15 minutes, depending on desired crispness. Enjoy immediately. It will also hold nicely for an hour if kept warm.
We hope you enjoyed this week’s experiences focused on Learning from Failure. Were you inspired to create or invent something? Please share your story or photos with us on social media using #WeAreInnovationNation!
If you missed anything from our series this past week, check out the recordings and resources below. We hope that you will join us this upcoming week to explore new themes drawn from our Model i Learning Framework, focusing on how innovators Challenge the Rules.
What We Covered This Week How can we learn from our mistakes?
STEAM Stories Our STEAM story of the week was After the Fall, How Humpty Dumpty Got Back Up Again by Dan Santat. Everyone knows that Humpty Dumpty had a great fall, but what happened after? How did he summon the courage to overcome his fears?
Once we complete our Sagan, it will seamlessly integrate artifacts, textual content, furnishings, and custom-created 3D artwork--something like this example we’ve been playing around with.
For nearly a decade, The Henry Ford has been adding items to our Digital Collections, which now contain over 95,000 digitized artifacts. For almost as long, we’ve been exploring creative ways to work with those world-renowned assets--from including our entire digitized collection on touch-screen kiosks in Driving America back in 2012 to linking tens of thousands of digital artifacts using curator- and AI-created connections in our latest exhibit, Intersection of Innovation.
Some of the best explorations of our digitized collections come through collaborations with partners who can take our content to new levels. Working with other organizations and companies to figure out how we can simultaneously highlight both their platforms and technologies and our own digital assets is a challenge in innovation. Today, we’re excited to tease one such partnership project that is coming soon: a new “Sagan,” created in collaboration with Saganworks.
This is what our Sagan looked like before we added any furnishings or artifacts to the space. Different collections will be highlighted in each “room” within the Sagan.
Saganworks is an Ann Arbor, Michigan–based technology startup with a big goal--to bring multimedia into 3D space and change the way people interact with either their personal content or traditionally in-person spaces, such as museums and storefronts. Individuals can build a virtual room, otherwise known as a Sagan, capable of storing content in a wide variety of file formats, and virtually walk through their rooms like a gallery. With the combination of audio, visuals and a wide variety of customizations to choose from (such as furniture and room layout), individuals are able to experience their Sagans holistically, making Saganworks not just an alternative to in-person spaces, but a unique adventure.
Many of us have been baking a bit more than usual while staying at home. So, let’s take look at how America’s favorite cookie, the chocolate chip, was born.
Before we get to chocolate chips, let’s talk chocolate. It’s made from the beans of the cacao tree and was introduced by the Aztec and Mayan peoples to Europeans in the late 1500s. Then a dense, frothy beverage thickened with cornmeal and flavored with chilies, vanilla, and spices, it was used in ancient ceremonies.
Today, most Americans say chocolate is their favorite flavor. Are you a milk or dark chocolate fan? My vote? Dark chocolate.
Cookies were special treats into the early 1800s; sweeteners were costly and cookies took more time and labor to make. Imagine easing them in and out of a brick fireplace over with a long-handled peel.
Detail of late 18th century kitchen in Henry Ford Museum of American Innovation. See the kitchen for yourself with this virtual visit.
As kitchen technology improved in the early 1900s, especially the ability to regulate oven temperature, America’s cookie repertoire grew.
Detail of 1930s kitchen in Henry Ford Museum of American Innovation. See the kitchen yourself with this virtual visit.
Until the 1930s, baking chocolate was melted in a double boiler before being added to cookie dough. Check out this 1920 recipe for Chocolate Mousse from our historic recipe bank.
Then came Ruth Graves Wakefield and the chocolate chip cookie. Ruth, a graduate of the Framingham State Normal School of Household Arts, had taught high school home economics and had worked as a dietitian.
In 1930, 27-year-old Ruth and her husband Kenneth opened a restaurant in Whitman, Massachusetts called the Toll House Inn. The building had never been a toll house, but was located on an early road between Boston and New Bedford. The restaurant would grow from seven tables to 60.
A quick aside: our 1820s Rocks Village Toll House in Greenfield Village. Early travelers paid tolls to use roads or cross bridges. This one collected fares for crossing the Merrimack River.
Rocks Village, Massachusetts toll house in Greenfield Village. THF2033
With Ruth Wakefield’s background in household arts, she was well-prepared to put together a menu for her restaurant. It was a great location. The Toll House Inn served not only the locals, but people passing through on their way between Boston and Cape Cod.
Over time, Ruth’s reputation grew, and the restaurant became well-known for her skillful cooking, wonderful desserts, and excellent service. On the back of this circa 1945 Toll House Inn postcard, a customer wrote: “…down here two weeks ago & had a grand dinner.”
Ruth Wakefield, curious and willing to experiment, liked to create new dishes and desserts to delight her customers. The inn had been serving a butterscotch cookie--which everyone loved--but Ruth wanted to “give them something different.”
About 1938, Ruth had an inspiration. She chopped up a Nestle’s semisweet chocolate bar with an ice pick and stirred the bits into her sweet butter cookie batter. The chocolate bits melted--and didn’t spread, remaining in chunks throughout the dough.
Recipe Booklet, "Favorite Chocolate Recipes made with Nestle's Semi-Sweet Chocolate," 1940. THF125196
Legend has it that the cookies were an accident--that Ruth had expected to get all-chocolate cookies when the chocolate melted. One of those “creation myths?” A great marketing tale? Ruth was a meticulous cook and food science savvy. She said it was a deliberate experiment.
The marriage of sweet, buttery cookie dough and semisweet chocolate was a hit--the cookies quickly became popular with guests. Ruth shared the recipe when asked. Local newspapers published it. And she included it in the 1938 edition of her “Tried and True Recipes” cookbook.
The Toll House, Whitman, Massachusetts, circa 1945. THF183297
Nestle’s saw sales of its semisweet chocolate bar jump dramatically in New England--especially after the cookie was featured on a local radio show. When Nestle discovered why, they signed a contract with Ruth Wakefield, allowing Nestle to print the recipe on every package.
Nestle’s truck, 1934. Z0001194
Nestle began scoring its semisweet chocolate bar, packaging it with a small chopper for easy cutting into morsels. The result was chocolate “chips”--hence the name.
Recipe Booklet, "Favorite Chocolate Recipes made with Nestle's Semi-Sweet Chocolate," 1940. THF125194
Nestle included the Toll House Cookie “backstory” and the recipe in booklets promoting their semisweet chocolate.
Chocolate chip morsels were a great idea, so other companies followed suit.
Recipe Leaflet, "9 Famous Recipes for Hershey's Semi-Sweet Chocolate Dainties," 1956. THF295928
Other delectable treats, like these “Chocolate Refresher” bars shown in this 1960 ad, can be made with chocolate morsels. The possibilities are endless.
Nestle's Semi-Sweet Morsels Advertisement, "Goody for You," 1960. THF43907
We hope you enjoyed this week’s experiences focused on Taking Risks. Were you inspired to create or invent something? Please share your story or photos with us on social media using #WeAreInnovationNation!
If you missed anything from our series this past week, check out the recordings and resources below. We hope that you will join us this upcoming week to explore new themes drawn from our Model i Learning Framework, focusing on how innovators Learn from Failure.
What We Covered This Week How can we be brave and do new things to make the world a better place?
STEAM Stories Our STEAM story of the week wasI Will Be Fierce by Bea Birdsong and illustrated by Nidhi Chanani. I Will Be Fierce was a 2020 Southern Book Prize Finalist and is a powerful picture book about courage, confidence, kindness, and finding the extraordinary in everyday moments. Check it out with your favorite online reading service. Then we learned about the many ways we use metal and fabric with a lesson from our early childhood curriculum, Innovate for Tots and a coloring page featuring George Washington’s Camp Bed.
At a time when Americans are traveling less and the lodging industry is making big changes, let’s take a look back at the story of Kemmons Wilson, whose Holiday Inns revolutionized roadside lodging in the mid-20th century.
In the early days of automobile travel, motorists had few lodging options. Some stayed in city hotels; others camped in cars or pitched tents. Before long, entrepreneurs began to offer tents or cabins for the night.
Auto Campers with Ford Model T Touring Car and Tent, circa 1919 THF105459
More from The Henry Ford: Here’s a look inside a 1930s tourist cabin. Originally from the Irish Hills area of Michigan, the cabin is now on exhibit in Henry Ford Museum of American Innovation. For motorists weary of camping out, these affordable “homes away from home” offered a warmer, more comfortable night’s sleep than a tent. You can read more about tourist cabins and see photos of this one on its original site in this blog post.
Soon, “motels” -- shortened from “motor hotels” -- evolved to meet travelers’ needs. Compared to other lodging options, these mostly mom-and-pop operations were comfortable and convenient. They were also affordable. This expert set showcases the wide variety of motels that dotted the American landscape in the mid-20th century.
Crouse's Motor Court, a motel in Fort Dodge, Iowa THF210276
More from The Henry Ford: Photographer John Margolies documented the wild advertising some roadside motels employed to tempt passing motorists (check out some of his shots in our digital collections), and our curator of public life, Donna Braden, chatted with MoRocca about motorists’ early lodging options on The Henry Ford’s Innovation Nation (you can watch here).
After World War II, more Americans than ever before hit the open road for business and leisure travel. Associations like Best Western helped travelers find reliable facilities, but motel standards were inconsistent, and there was no guarantee that rooms would meet even limited expectations. When a building developer named Kemmons Wilson took a family road trip in 1951, he got fed up with motel rooms that he found to be uncomfortable and overpriced (he especially disliked being charged extra for his children to stay). Back home in Memphis, Tennessee, he decided to build his own group of motels.
As a young man, Wilson (born in 1913) displayed an entrepreneurial streak. To help support his widowed mother, Wilson earned money in many ways, including selling popcorn at a movie theater, leasing pinball machines, and working as a jukebox distributor. By the early 1950s, Wilson had made a name for himself in real estate, homebuilding, and the movie theater business.
Later in life, Kemmons Wilson tracked down his first popcorn machine and kept it in his office as a reminder of his early entrepreneurial pursuits. Detail, THF212457
Kemmons Wilson trusted his hunch that other travelers had the same demands as his own family -- quality lodging at fair prices. He opened his first group of motels, called “Holiday Inns,” in Memphis starting in 1952. Wilson’s gamble paid off -- within a few years, Holiday Inns had revolutionized industry standards and become the nation’s largest lodging chain.
An early Holiday Inn “Court” in Memphis, 1958THF120734
What set Holiday Inns apart? Consistent, quality service and amenities Guests could expect free parking, air conditioning, in-room telephones and TVs, free ice, and a pool and restaurant at each location. And -- Kemmons Wilson determined -- no extra charge for children!
Swimming Pool at Holiday Inn of Daytona Beach, Florida, 1961 THF104037
Thanks to the chain’s reliable offerings (including complimentary toiletries!), many guests chose a Holiday Inn for every trip.
Inspired by Holiday Inns’ success, competitors began offering many of the same services and amenities. Kemmons Wilson had set a new standard -- multistory motels with carpeted, air conditioned rooms became the norm.
"Sol-Mar Motel," an example of a Holiday Inn-style motel in Jacksonville Beach, Florida THF210272
Kemmons Wilson knew location was key. He chose sites on the right-hand side of major roadways (to make stopping convenient for travelers) and took risks, buying property based on plans for the new Interstate Highway System.
Holiday Inn adjacent to highways in Paducah, Kentucky, 1966 THF287335
Holiday Inns’ iconic “Great Signs” beckoned travelers along roadways across the country from the 1950s into the 1980s. Kemmons Wilson’s mother, Ruby “Doll” Wilson, selected the sign’s green and yellow color scheme. She also designed the décor of the original Holiday Inn guestrooms!
Holiday Inns unveiled a new "roadside" design in the late 1950s: two buildings -- one for guestrooms and one for the lobby, restaurant, and meeting spaces -- surrounding a recreational courtyard. These roadside Holiday Inns featured large glass walls. The inexpensive material lowered construction costs while creating a modern look and brightening guestrooms. The recreated Holiday Inn room in Henry Ford Museum of American Innovation demonstrates the “glass wall” design. Take a virtual visit here.
Holiday Inn Courtyard, Lebanon, Tennessee, circa 1962 THF204446
After becoming a public company in 1957, Holiday Inns developed a network of manufacturers and suppliers to meet its growing operational needs. To help regulate and maintain standards, property managers (called “Innkeepers”) ordered nearly everything -- from linens and cleaning supplies to processed foods and promotional materials -- from a Holiday Inns subsidiary. This menu, printed by Holiday Inns’ own “Holiday Press,” shows how nearly every detail of a guest’s stay -- even meals -- met corporate specifications.
Holiday Inn Dinner Menu, February 15, 1964 THF287323
By the 1970s, with more than 1,400 locations worldwide, Holiday Inns had become a fixture of the global and cultural landscape. Founder Kemmons Wilson even made the cover of Time magazine.
We hope his story inspires you to make your own mark on the American landscape -- or at least take a fresh look at the roadside the next time you’re out for a drive, whether down the street or across the country!
Saige Jedele, Associate Curator, Digital Content at The Henry Ford, has happy poolside memories from a childhood stay at one of Holiday Inns’ family-friendly “Holidome” concepts. For more on the Holiday Inn story, check out chapter 9 of "The Motel in America," by John Jakle, Keith Sculle, and Jefferson Rogers.
We hope you enjoyed this week’s experiences focused on Staying Curious. Were you inspired to create or invent something? Please share your story or photos with us on social media using #WeAreInnovationNation!
If you missed anything from our series this past week, check out the recordings and resources below. We hope that you will join us this upcoming week to explore new themes drawn from our Model i Learning Framework, focusing on how innovators Take Risks.
What We Covered This Week How can we turn our questions into ideas, and our ideas into actions?
This Memorial Day weekend, bring a favorite recipe from Civil War Remembrance in Greenfield Village into your own home. Though the name of the dish is simple, the results are plentiful and could well feed an army. It’s also simple to make; the true key to this dish is cooking it over an open fire, but it can also be prepared on a kitchen stove over medium-to-high heat. Whichever method you choose, a large cast-iron skillet is essential to re-creating this dish.
A few tips from our chefs:
There's no wrong way to prepare this dish; add whatever herbs and spices you like.
Boil potatoes until tender; let cool, then peel and cut into 1-inch chunks. Slice sausage into 2-inch pieces. Slice apples into ½-inch pieces. Julienne onions into ½-inch slices. Preheat a large cast-iron skillet over the campfire (or on stove). Add the butter and sausage; cook until lightly browned. Add the apple slices, onion and garlic; cook for about 5 minutes. Top with the potatoes and let cook for a few minutes before stirring. The potatoes must be cool when added. Add salt and pepper to taste and stir in. Let all cook together until everything is tender and the flavors are melded, about 10-20 minutes. Stir occasionally, but if you stir too much, it will be mushy.
On May 14 The Henry Ford recognized the 2020 winners of Invention Convention Michigan through a special awards ceremony hosted on our YouTube and Facebook channels. More than 2,600 students across the state participated in events leading up to the state final this year, with 155 students competing in the final competition.
Thank you to staff who participated in judging this year, our sponsors, and congratulations to the students listed below who have been invited to compete at Invention Convention U.S. Nationals.
Learn more about the winning inventions from the inventors themselves below along with our virtual awards ceremony.
Grades 3-5 Third Place: Falcon Saiabhiram Akkaraju, Grade 5, Novi Meadows Elementary, Novi Falcon (Flying Automated Litter Controller) is a Litter picking drone.
Second Place: Dispens-a-Ramp Diya Ural, Grade 4, Village Oaks Elementary, Novi
The Dispens-a-Ramp is an invention to help big dogs that are having a hard time getting into cars (especially, SUVs). Dispens-a-Ramp is a bi-foldable ramp with a built-in automatic treat dispenser. When the dog puts its paw on the button, it triggers the treat dispenser to dispense the treat into the bowl. Each Dispens-a-Ramp could have few dispensing units.This encourages the dog to move further onto the ramp and finally, into the car.
The main purpose of the invention is for the dogs to have a positive experience getting into the car. Hence, my motto is "One step to a Dog's Happy Journey".
First Place: Filtere – Water Filtration System John Tewolde, Grade 5, Brendel Elementary, Grand Blanc
Filtere is a water filter that can be used to filter contaminated water. It uses three types of water filtration methods - Granular Activated Carbon (GAC), Ion Exchange, and UV light. This germ-killing combination gets all 30 of the particles that could end up in water. It can be used in any container of water, and cleans ALL germs within 30 seconds. Water contamination is a large problem in the world that affects more than two billion people. Filtere is an affordable and effective solution to this problem.
Grades 6-8 Third Place: Piezo Power Samvith Mahesh, Grade 6, Novi Meadows Elementary, Novi
When pressure is applied to some special crystal structure deforms, atoms get pushed around, hence generating electricity and is known as Piezo electric affect. Our project is designing products that uses this science as an energy producer using energy humans exert while doing daily activities.
Second Place: Porch Pirate Preventer (P3) Akhilesh Shenoy and David Tauro, Grade 6, Novi Meadows Elementary, Novi
Did you know that over 1.7 million packages are stolen daily around the world? Our incredible Porch Pirate Preventer (P3) stops package theft of porch deliveries in a very cost-effective way.
Our device, which is made up of a chip, an accelerometer, a Piezo buzzer and a numeric keypad, uses a loud alarm to prevent thieves from taking delivered packages. The chip is programmed using Python to make the accelerometer and Piezo buzzer work with each other.
Once the package is placed on the homeowner's porch, the delivery person uses the keypad on the package to activate P3. He/she then sends a message to the package owner to let them know that the package is delivered and activated. Only the package owner can deactivate P3 using the keypad on the package. If the package is moved or a wrong code is entered, a loud alarm is set off.
Just as bottle returns work in many states, P3 is fully refundable for the package owner when returned to participating merchants. The company can then reuse P3 on future deliveries. So it's a win-win all around!
First Place: Reinnervate Suhani Dalela, Grade 8, Independent Inventor, Saline
Reinnervate is an alternative medicine based instant fatigue reduction device. Using World Health Organization's standardized meridian points, this device provides instant energy to the user without disrupting the activity they are doing.
Grade 9-12 Third Place and Howard & Howard Patent Award: EcoRinse Elizabeth Li, Grade 12, Huron High School, Ann Arbor
EcoRinse is a robust, redesigned showering system that aims to reduce water waste in the shower. It redirects cold water that sits in pipes into the water heating system so that the cold water can be reused as hot shower water instead of flowing down the drain while the user waits for water to heat up in the shower.
Second Place: Perceive the Puzzle Jayden Smith and Siena Smith, Grade 12, Huron High School, Ann Arbor
Perceive the Puzzle is a portable EEG for autistic individuals. The device allows caregivers to monitor brain activity, helping them to address episodes of stress quickly and easily. This is something that you can't find anywhere on the market and hits close to home for us. Our project was inspired by our Uncle Mark who was diagnosed with autism with he was four so we wanted to make something that would help him!
Grand Prize and First Place: AstroTrack: An Efficient Approach to Minor Planet Recovery, Detection, and Characterization Anirudh Cowlagi, Grade 12, Huron High School, Ann Arbor
Advances in the field of planetary science, particularly concerning our own solar system, have been dramatic over the last few decades. These advancements owe largely to developments in observing technology and more comprehensive astronomical surveys across the world. However, with these copious amounts of new data comes a need for more effective methods of analysis. This project offers a solution to the issue by presenting an efficient Python-based approach to aid with the detection, recovery, and characterization of minor planets in the solar system (asteroids, trans-neptunian objects, Kuiper Belt objects, etc.).
There's something special about chocolate. It makes us feel better when we're down, gives us energy when we're tired, even evokes memories of long-ago childhood experiences. In fact, this "feel-good" food contains more than 300 known chemicals that act upon the brain to uplift our mood, increase alertness, reduce stress, and possibly even enhance memory. Indeed, it seems apt that chocolate's scientific name, Theobrama cacao, means "food of the gods"--a reference to its use in ancient Mayan and Aztec ceremonies.
The history of chocolate in America is filled with unique and significant innovations--innovations that transformed this food from an elite luxury to an affordable and appealing staple in almost everyone's diet. Read on to learn more about a few "feel-good" classics from America's rich chocolate heritage.
Recipe Booklet, "Favorite Chocolate Recipes made with Nestle's Semi-Sweet Chocolate," 1940. THF125194
Chocolate Chip Cookies In the late 1930s, Ruth Wakefield “invented” the chocolate chip cookie while baking some of her favorite cookies. Wakefield was a dietitian and food lecturer until she and her husband opened the Toll House Inn in Whitman, Massachusetts. At the Toll House, she served home-cooked meals for tourists and local customers.
Bosco Drink Mix Advertisement, 1963, "What New Bosco and a Shaker Will Do for You" . THF125198
Bosco® Chocolate Syrup If you're a Baby Boomer, chances are that the word "Bosco®" almost immediately brings to mind the jingle from the old television commercial, beginning with the verse:
I love Bosco®, It's rich and chocolate-y; Chocolate-flavored Bosco® Is mighty good for me.
The advertisement pictured here was a direct appeal to the moms of these TV-watching kids. It not only promised a convenient shaker, but claimed that the new recipe was "super-fortified" for healthy, growing children.
Bosco®, introduced in 1928, was apparently no match for the products of the more dominant brands, like Hershey's chocolate syrup (1926) and Nestle's Quik (1948). Yet, Bosco® not only still exists, but is happily living on in our popular culture--its jingle was even included in the soundtrack of the movie Shrek 2.
Nabisco Oreo Cookies Advertisement, "Oh! Oh! OREO!," 1951 . THF125200
Oreos® Youngsters from virtually every generation of the last century have been able to enjoy an Oreo® cookie dipped in a glass of whole milk, or have mischievously "unscrewed" the chocolate disks of an Oreo® to eat its creamy center. Oreo® cookies were introduced by Nabisco in 1912, to compete with the British "biscuit"-type cookies that Nabisco claimed were too "ordinary." The first Oreos® were available with either lemon meringue or white cream filling.
Over 500 billion Oreo® cookies have been sold since they were first introduced, making them the best-selling cookie of the 20th century.
S'mores Chocolate seems to blend perfectly with crispy Graham crackers and soft, puffy marshmallows. Products combining these three ingredients have been around for almost a century, including Mallomars (Nabisco, 1913) and Moon Pies (Chattanooga Bakery, Tennessee, 1917). No one knows who invented S'mores, the camping treat made by sandwiching a toasted marshmallow and a piece of chocolate between two graham crackers. The recipe for these gooey, delicious treats first appeared in the 1927 Girl Scout Handbook as "Some Mores." Today, portable restaurant and home kits are bringing the fun of making and eating S'mores indoors.
Donna R. Braden is Curator of Public Life at The Henry Ford. A version of this post originally ran in 2008 as part of our Pic of the Month series.