Matzoh ball soup, slices of challah, and Dr. Brown’s black cherry soda: our recreation of a post-Broadway-show meal at Junior’s in Times Square

My family and I had just returned from a week at Walt Disney World in early March, where the crowds were thick and frequent handwashing was all that was yet advised.  But two days after our return, the first two cases of COVID-19 were reported in Michigan, and things spiraled quickly after that.  On Thursday of that week, March 12, we were sent home from The Henry Ford, as the museum closed its doors to safeguard against further spread of the virus. 

Over the next few weeks, everything turned upside down, as those of us who could worked from home—connecting virtually with colleagues, carving out workspaces, and getting used to our families being around.  Beyond this, the distractions were constant.  We were shocked—sometimes even paralyzed—by the daily news of shutdowns, cancellations, and the rapid spread of the virus.  Southeast Michigan appeared to be especially hard-hit.

As was New York City—the place to which my daughter, Caroline, and I were supposed to be heading in mid-April. 

This would have been our sixth annual trip to New York City.  It started when Caroline (as the Accessibility Specialist at The Henry Ford) wanted to observe the many programs offered at museums there for the different audiences with which she works.  Having been to New York City several times myself, I offered to help her navigate the city—with the added bonuses of checking out some museums we had never been to, visiting my high-school friend in Brooklyn, and sampling the amazing food that the city has to offer—especially, for me personally, returning to my roots and getting some of the best Jewish food around.  Sure, and along the way, visiting such icons as Times Square (maybe taking in a show), Grand Central Station, and Central Park.  This time of year, the city is awash in color—blooming trees and flowers where you least expect them in a city that boasts skyscrapers so high they can completely block the sun onto entire streets.


Watching the crowds ebb and flow in a virtual scene of Grand Central Station

We planned our trip months ago and eagerly looked forward to it.  Until the COVID-19 pandemic hit.  By late March, it became apparent that our anticipated trip was not going to happen.  First, our hotel informed us that it was closing.  Then Broadway shows shut down.  We finally forced ourselves, sadly and reluctantly, to cancel our plane flight.  That was it.  Trip over.

But, then, something interesting happened.  In early April, inspired by watching a virtual reimagining of Ann Arbor’s FoolMoon event, Caroline posed the question:  Could we turn our New York City trip into a virtual experience?

Our creative juices started flowing.  We took our original itinerary and planned five days of food, video clips, and virtual museum tours to recreate a New York City trip at home.  Here are some of the highlights:

• Watching several high-energy video clips from the Broadway show "Ain't Too Proud," about the Motown group, The Temptations.

YouTube video footage of “Ain’t Too Proud”

• Taking virtual tours of museums we had planned to visit, including the Metropolitan Museum of Art, the Cloisters, and the Tenement Museum.

A virtual walkthrough of the Metropolitan Museum of Art

• "Visiting" our favorite Lower East Side shops through videos and virtual tours, including: Economy Candy (accompanied by our own homemade chocolate-covered pretzels), The Pickle Guys (while eating some great Kosher dill pickles), and Russ & Daughters (after cooking up some scrambled eggs with lox, or smoked salmon).

Our homemade chocolate-covered pretzels

• Recreating the meals we would have enjoyed at different restaurants, including baking three different kinds of bread from scratch: Jewish challah (egg bread), bialys (kind of like bagels), and Italian focaccia bread.

Our bialys just out of the oven

• Taking a virtual tour of Central Park, through videos, books, snapshots, and a walk outside.
• Having a virtual dinner and visit, via FaceTime, with my friend from Brooklyn.
• Pulling out souvenirs and postcards from previous trips to New York City and displaying them on our dining room table, which helped spur happy memories during our five-day home “adventure.” 

Our display of souvenirs and postcards

This idea kept us busy for weeks—from planning each day out to obtaining cooking ingredients, researching online offerings, preparing meals, baking, eating, visiting, and just plain enjoying family togetherness.  We’re already working on our next virtual trip—to San Francisco, another highly anticipated but cancelled trip we had planned for May. 

A recreation of our classic final meal, from Katz’s Delicatessen: a corned beef sandwich on rye with yellow mustard and a pile of Kosher dill pickles

We highly recommend this idea if you were hoping to go on a trip that got cancelled or just want to do some armchair travelling.  Just imagine what you could do if you planned a virtual visit to The Henry Ford:

• Recreate recipes for an Eagle Tavern dinner.Try these for starters: https://www.thehenryford.org/documents/default-source/default-document-library/cp_18_49200-holiday-nights-recipes-for-eagle-tavern.pdf?sfvrsn=ab223f01_0
• Watch Mo Rocca interview curators at places around Henry Ford Museum of American Innovation and Greenfield Village on episodes of The Henry Ford’s Innovation Nation.You can start here, with episodes and related content:

  https://www.thehenryford.org/explore/innovation-nation/

• Take virtual tours of the museum from our web site: https://www.thehenryford.org/virtual-visit-to-henry-ford-museum/
• Look up your favorite artifacts and Village buildings on our Digital Collections:https://www.thehenryford.org/collections-and-research/digital-collections/
• Look at your own photos of past trips.
• Invite friends or family to a virtual meal to recall visits that you have made here together or plan to make in the future.
• Pull together a group of souvenirs from your past trips and set them up in a display.

The possibilities are endless!

Admittedly, these times are surreal.  And discouraging.  And scary.  But it helps to think creatively.  Planning this virtual trip gave us purpose, a modicum of control, and a chance to put on our creative thinking caps.  It also gave us something to look forward to and I’m sure will be something we look back on when this crisis is over. 

Donna R. Braden is Curator of Public Life at The Henry Ford.  Photographs by Caroline Braden.

Michigan, 21st century, 2020s, New York, travel, home life, COVID 19 impact, by Donna R. Braden

THF293101 / Stock Crate Label for an Unknown Brand of Asparagus, 1906-1966

With asparagus season in full swing, we’ve searched our Historic Recipe Bank and Eagle Tavern Cookbook for spring menu inspiration.

Our first recipe, Cold Asparagus Salad with Sesame Seeds, is from the 1997 edition of The All New Joy of Cooking. Since it came out in 1931, The Joy of Cooking has become the essential culinary bible for many, with generations of home cooks learning to cook from it. The Joy of Cooking has been revised over the years, with its fans championing their favorite editions.

See more recipes from various editions of this well-known cookbook in our Historic Recipe Bank.

Our second recipe, Asparagus Pie, comes from our culinary team at The Henry Ford and takes its cues from Eagle Tavern in Greenfield Village.

Try both of these recipes at home and share how they turned out.

Cold Asparagus Salad with Sesame Seeds (4 to 6 Servings)

Whisk together in a small bowl:
3 tablespoons toasted sesame oil
4 teaspoons white wine vinegar
4 teaspoons soy sauce
2½ tablespoons sugar

Toast in a small skillet until golden brown then immediately stir into the dressing:
4 teaspoons sesame seeds

Place in a large pot of boiling water:
1½ pounds asparagus, peeled and cut diagonally into 2-inch pieces

Cook for no more than 1½ minutes for thin asparagus or 2½ minutes for thicker. Immediately drain and refill the pot with cold running water until all of the heat has left the asparagus. Drain again and dry thoroughly. Cover and refrigerate until the salad is cold, about 1 hour. Toss with the dressing and serve.

Eagle Tavern Asparagus Pie
1 pound asparagus
1 tablespoon whole butter
1 cup sour cream
2 tablespoons grated Parmesan cheese
4 eggs
Pinch nutmeg
Salt and pepper to taste
9-inch pie shell

Clean the asparagus, removing and discarding woody ends; trim the rest to ½-inch pieces.

Heat oven to 350 F. In a skillet over medium heat, heat butter. When hot, add asparagus and partially cook for 4-5 minutes. Set aside to cool.

Whisk together sour cream, cheese, eggs and nutmeg; season with salt and pepper.

Place the cooled asparagus on the bottom of the pie shell and add the whisked egg mixture.

Bake for 30-40 minutes or until set and golden brown. Allow the pie to rest for 5 minutes before cutting.

recipes, food

An early McDonald’s after the menu change and before the iconic Golden Arch redesign. THF125822

If you do an Internet search on the date and place of the first McDonald’s, chances are you’ll get 1955, Des Plaines, Illinois. But that was actually the first McDonald’s franchised by milkshake machine salesman Ray Kroc.

The first real McDonald’s was created by Richard (“Dick”) and Maurice (“Mac”) McDonald in San Bernardino, California, on May 15, 1940. Located on Route 66 and based upon a food stand opened by their father a few years earlier, Dick and Mac’s “McDonald’s Bar-B-Que” was typical of car-hop type drive-in restaurants of its day.

The big shift from a joint selling barbecue ribs, beef, and pork sandwiches on china plates to the McDonald’s we know today occurred in 1948. Dick and Mac were tired of trying to keep capable cooks and reliable carhops on staff. And the teenagers were driving them crazy—hanging out, breaking the china, and keeping other customers away. So they closed their restaurant, fired the carhops, and a few months later, introduced a whole new “Speedee Service System.” This radical new concept featured a limited menu, walk-up service, an assembly-line system of food production, and drastically reduced prices. Five years later, milkshake machine salesman Ray Kroc recognized a “golden” concept when he saw one. He franchised the concept with their name across the country, especially in the new suburban neighborhoods across the Midwest.


McDonald’s sign, 1960, in the Driving America exhibition, Henry Ford Museum of American Innovation. THF151145

Neon signs like this one, with a single “golden” arch and the logo of Speedee, the hamburger-headed chef, flashed in front of early McDonald’s franchises. The instantly recognizable design was drawn by Richard McDonald in 1952, first applied to a McDonald's restaurant in 1953, and then co-opted by Ray Kroc when he began franchising the restaurants in 1954. It became the corporate logo in 1963, after Kroc bought out the McDonald brothers in 1961. This particular sign lit up Michigan’s second McDonald’s, located in Madison Heights.

The McDonald’s innovative Speedee Service System, reduced-price menu, and recognizable Golden Arches set the standard for numerous other fast food establishments to come. During the 1970s, Happy Meals raised the bar again. McDonald’s continues to be at the forefront of new trends in the fast food industry.

Donna R. Braden is Curator of Public Life at The Henry Ford.

Additional Readings:

• 1896 Ford Quadricycle Runabout, First Car Built by Henry Ford
  
• 1937 Cord 812 Convertible
  
• Douglas Auto Theatre Sign, circa 1955
  
• Driving America

Henry Ford Museum, Driving America, Michigan, popular culture, by Donna R. Braden, food, restaurants

recipes, food

by Janice Warju, Invention Convention Worldwide, power, educational resources, innovation learning

If you’re ready to bring more innovative thinking, collaboration and can-do spirit to your virtual meetings? These background images will help you conduct your meeting in the original environments that are part of The Henry Ford collections and experiences. They include Thomas Edison’s lab, the Wright Brothers Cycle Shop, Mathematica, Dymaxion House, an 18th-century farmhouse, railroad roundhouse and a real automotive factory. 

You can download additional backgrounds from our digital collections. 

Here are the instructions to set the images below as your background on Zoom or Microsoft Teams. 

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Ford Rouge Factory Complex, Henry Ford Museum, Greenfield Village

Take a look at segments from "The Henry Ford's Innovation Nation" exploring power and energy.

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Thomas Edison, engines, alternative fuel vehicles, Ford Motor Company, cars, railroads, Greenfield Village buildings, Greenfield Village, Henry Ford Museum, power, The Henry Ford's Innovation Nation

Do you raise vegetables to feed yourself? If the answer is “Yes,” you are not alone. The National Gardening Survey reported that 77 percent of American households gardened in 2018, and the number of young gardeners (ages 18 to 34) increased exponentially from previous years. Why? Concern about food sources, an interest in healthy eating, and a DIY approach to problem solving motivate most to take up the trowel.

The process of raising vegetables to feed yourself carries with it a sense of urgency that many of us with kitchen cabinets full of canned goods cannot fathom. Farm families planted, cultivated, harvested, processed and consumed their own garden produce into the 20^th century. This was hard but required work to satisfy their needs.


Two members of the Lancaster Unit of the Woman’s National Farm and Garden Association digging potatoes, 1918. THF 288960

Seed Sources
Gardeners need seeds. Before the mid-19^th century, home gardeners saved their own seeds for the next year’s crop. If a disaster destroyed the next year’s seeds, home gardeners had to purchase seeds.

Commercial seed sales began as early as 1790 in the community of Shakers at Watervliet, New York. The Mt. Lebanon, New York, Shaker community established the Shaker Seed Company in 1794. The Watervliet Shakers first sold pre-packaged seeds in 1835, but the Mt. Lebanon community dominated the garden seed business until 1891. They marketed prepackaged seeds in boxes like this directly to store owners who sold to customers.


Shakers Genuine Garden Seeds Box, 1861-1895. THF 173513

Satisfying the demand for garden seeds became big business. Entrepreneurs established seed farms and warehouses in cities where laborers cultivated, cleaned, stored and packaged seeds. The D.M. Ferry & Co. provides a good example.


D.M. Ferry & Company Headquarters and Warehouse, Detroit, Michigan, circa 1880. THF76854

Entrepreneurs invested earnings into this lucrative industry.

Hiram Sibley, who made a fortune in telegraphy, and spent 16 years as president of the Western Union Telegraph Company, claimed to have the largest seed farm in the world, and an international production and distribution system based in Rochester, New York, and Chicago, Illinois. Though the company name changed, the techniques of prepackaging seeds developed by the Shakers at Watervliet and direct marketing of filled boxes to store owners remained an industry standard.


Hiram Sibley & Co. Seed Box, Used in the C.W. Barnes Store, 1882-1888. THF181542

Planting gardens requires prepackaged seeds (unless you save your own!). These little packets tell big stories about ingenuity and resourcefulness. We acquired this 1880s Sibley & Co. seed box from the Barnes Store in Rock Stream, NY in 1929.

The original Sibley seed papers and packets are on view in a replica Hiram Sibley & Co seed box in the J.R. Jones General Store in Greenfield Village, which our members and guests will be able to enjoy once again when we reopen. Until then, take a virtual trip to the store by way of Mo Rocca and Innovation Nation.

Looking for gardening inspiration? Historic seed and flower packets can provide plenty! Survey the hundreds of seed packets dated 1880s to the present in our digital collections and create your own virtual garden.

The variety might astound you, from the mangelwurzel (raised for livestock feed) to the Early Acme Tomato and the Giant Rocca Onion.


Hiram Sibley & Co. “Beet Long Red Mangelwurtzel” Seed Packet, Used in the C.W. Barnes Store, 1882-1888. THF181520


Hiram Sibley & Co. “Tomato Early Acme” Seed Packet, Used in the C.W. Barnes Store, 1882-1888. THF278980


Hiram Sibley & Co. “Onion Giant Rocca” Seed Packet, Used in the C.W. Barnes Store, 1882-1888. THF279020

Families in cities often did not have land to cultivate, so they relied on the public markets and green grocers as the source of their vegetables.

Canned goods changed the relationships between gardeners and their responsibility for meeting their own food needs. Affordable and available canned goods made it easy for most to hang up their garden trowels. As a result, raising vegetables became a lifestyle choice rather than a necessity for most Americans by the 1930s.


Can Label, “Butterfly Brand Stringless Beans,” circa 1880. THF293949

Times of crisis increase both personal interest and public investment in home-grown vegetables, as the national Victory Garden movements of the 20^th century confirm.

Victory Gardens


Man Inspecting Tomato Plant in Victory Garden, June 1944. THF273191

Victory Gardens, a patriotic act during World War I and World War II, provide important examples of food resourcefulness and ingenuity.

You can find your own inspiration from Victory Garden items in our collections – from 1918 posters to Ford Motor Company gardens during the 1930s, and home-front mobilization during World War II here.


Woman's National Farm and Garden Association at Dedham Square Truck Market, 1918. THF288964

But the “fruits” of the garden didn’t just stay at home. Entrepreneurial-minded Americans took their goods to market, like these members of the Woman's National Farm & Garden Association and their "pop-up" curbside market in Dedham, Massachusetts, in 1918.


Clara Ford with a Model of the Roadside Market She Designed, circa 1930. THF117982

Clara Ford, at one time a president of the Women’s National Farm and Garden Association, also believed in the importance of eating local. Read more about her involvement with roadside markets here.

Debra A. Reid is Curator of Agriculture and the Environment at The Henry Ford.

food, agriculture, gardening, #THFCuratorChat, by Debra A. Reid

communication, technology, Model i, innovation learning, educational resources

A LINC console built by Jerry Cox at the Central Institute for the Deaf, 1964.

There are many opinions about which device should be awarded the title of "the first personal computer." Contenders range from the well-known to the relatively obscure: the Kenbak-1 (1971), Micral N (1973), Xerox Alto (1973), Altair 8800 (1974), Apple 1 (1976), and a few other rarities that failed to reach market saturation. The "Laboratory INstrument Computer" (aka the LINC) is also counted among this group of "firsts." Two original examples of the main console for the LINC are now part of The Henry Ford's collection of computing history.

The LINC is an early transistorized computer designed for use in medical and scientific laboratories, created in the early-1960s at the MIT Lincoln Laboratory by Wesley A. Clark with Charles Molnar. It was one of the first machines that made it possible for individual researchers to sit in front of a computer in their own lab with a keyboard and screen in front of them. Researchers could directly program and receive instant visual feedback without the need to deal with punch cards or massive timeshare systems.

These features of the LINC certainly make a case for its illustrious position in the annals of personal computing history. For a computer to be considered "personal," the device must have had a keyboard, monitor, data storage, and ports for peripherals. The computer had to be a stand-alone device, and above all, it had to be intended for use by individuals, rather than the large "timeshare" systems often found in universities and large corporations.


The inside of a LINC console, showing a network of hand-wired and assembled components.

Prototyping
In 1961, Clark disappeared from the Lincoln Lab for three weeks and returned with a LINC prototype to show his managers. His ideal vision for the machine was centered on user friendliness. Clark wanted his machine to cost less than $25,000, which was the threshold a typical lab director could spend without needing higher approval. Unfortunately, Clark’s budget goal wasn’t reached—when commercially released in 1964, each full unit cost $43,000 dollars.

The first twelve LINCs were assembled in the summer of 1963 and placed in biomedical research labs across the country as part of a National Institute of Health-sponsored evaluation program. The future owners of the machines—known as the LINC Evaluation Program—travelled to MIT to take part in a one-month intensive training workshop where they would learn to build and maintain the computer themselves.

Once home, the flagship group of scientists, biologists, and medical researchers used this new technology to do things like interpret real-time data from EEG tests, measure nervous system signals and blood flow in the brain, and to collect date from acoustic tests. Experiments with early medical chatbots and medical analysis also happened on the LINC.

In 1964, a computer scientist named Jerry Cox arranged for the core LINC team to move from MIT to his newly formed Biomedical Computing Laboratory at Washington University at St. Louis. The two devices in The Henry Ford's recent acquisition were built in 1963 by Cox himself while he was working at the Central Institute for the Deaf. Cox was part of the original LINC Evaluation Board and received the "spare parts" leftover from the summer workshop directly from Wesley Clark.


Mary Allen Wilkes and her LINC "home computer." In addition to the main console, the LINC’s modular options included dual tape drives, an expanded register display, and an oscilloscope interface. Image courtesy of Rex B. Wilkes.

Mary Allen Wilkes
Mary Allen Wilkes made important contributions to the operating system for the LINC. After graduating from Wellesley College in 1960, Wilkes showed up at MIT to inquire about jobs and walked away with a position as a computer programmer. She translated her interest in “symbolic logic” philosophy into computer-based logic. Wilkes was assigned to the LINC project during its prototype phase and created the computer's Assembly Program. This allowed people to do things like create computer-aided medical analyses and design medical chatbots.  In 1964, when the LINC project moved from MIT to the Washington University in St. Louis, rather than relocate, Wilkes chose to finish her programming on a LINC that she took home to her parent’s living room in Baltimore. Technically, you could say Wilkes was one of the first people in the world to have a personal computer in her own home.


Wesley Clark (left) and Bob Arnzen (right) with the "TOWTMTEWP" computer, circa 1972.

Wesley Clark
Wesley Clark's contributions to the history of computing began much earlier, in 1952, when he launched his career at the MIT Lincoln Laboratory. There, he worked as part of the Project Whirlwind team—the first real time digital computer, created as a flight simulator for the US Navy. At the Lincoln Lab, he also helped create the first fully transistorized computer, the TX-0, and was chief architect for the TX-2.

Throughout his career, Clark demonstrated an interest in helping to advance the interface capabilities between human and machine, while also dabbling in early artificial intelligence. In 2017, The Henry Ford acquired another one of Clark's inventions called "The Only Working Turing Machine There Ever Was Probably" (aka the "TOWTMTEWP")—a delightfully quirky machine that was meant to demonstrate basic computing theory for Clark's students.

Whether it was the “actual first” or not, it is undeniable that the LINC represents a philosophical shift as one of the world’s first “user friendly” interactive minicomputers with consolidated interfaces that took up a small footprint. Addressing the “first” argument, Clark once said: "What excited us was not just the idea of a personal computer. It was the promise of a new departure from what everyone else seemed to think computers were all about."

Kristen Gallerneaux is Curator of Communication & Information Technology at The Henry Ford.

Missouri, women's history, technology, Massachusetts, computers, by Kristen Gallerneaux, 20th century, 1960s, #THFCuratorChat