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- Remembering Melvin Parson (1964-2026) - Melvin Parson enriched our lives through his commitment to helping formerly incarcerated individuals plant new futures. He knew of the value of this work because of his own experiences. Starting with a small garden plot in his aunt’s yard, he built an organization that supported individuals and delivered inspiration.
- March 19, 2026
- Collections - article
Remembering Melvin Parson (1964-2026)
Melvin Parson enriched our lives through his commitment to helping formerly incarcerated individuals plant new futures. He knew of the value of this work because of his own experiences. Starting with a small garden plot in his aunt’s yard, he built an organization that supported individuals and delivered inspiration.
- Lasting Legacies - Metro Detroit is an area bursting with changemakers — those who break the mold to recreate it in their own image. Simply put: Forging your own path is the Detroit way. It’s also a sentiment actively celebrated within the physical spaces of The Henry Ford.
- August 22, 2023
- Collections - article
Lasting Legacies
Metro Detroit is an area bursting with changemakers — those who break the mold to recreate it in their own image. Simply put: Forging your own path is the Detroit way. It’s also a sentiment actively celebrated within the physical spaces of The Henry Ford.
- Multiple Takes on Tomatoes - A perfectly ripe tomato is a classic summer joy. But did you know that the growing of tomatoes has ties to many aspects of our history and culture? Explore the many facets of the tomato through the collections of The Henry Ford.
- September 14, 2020
- Collections - article
Multiple Takes on Tomatoes
A perfectly ripe tomato is a classic summer joy. But did you know that the growing of tomatoes has ties to many aspects of our history and culture? Explore the many facets of the tomato through the collections of The Henry Ford.
- Institutional Food Front-Runner: Dan Giusti and Brigaid - In 2016, Chef Dan Giusti began working on Brigaid, with the goal of embedding chefs in schools — but when the COVID-19 pandemic started, the emphasis shifted to feeding kids and keeping staff safe.
- December 02, 2021
- Collections - article
Institutional Food Front-Runner: Dan Giusti and Brigaid
In 2016, Chef Dan Giusti began working on Brigaid, with the goal of embedding chefs in schools — but when the COVID-19 pandemic started, the emphasis shifted to feeding kids and keeping staff safe.
- Resilient Foods, Resourceful People - Over the last few weeks, self-isolation and social distancing due to the COVID-19 pandemic have brought into sharp focus the need to plan your next meal. Explore stories from our collection related to food and agriculture.
- March 25, 2020
- Collections - article
Resilient Foods, Resourceful People
Over the last few weeks, self-isolation and social distancing due to the COVID-19 pandemic have brought into sharp focus the need to plan your next meal. Explore stories from our collection related to food and agriculture.
- Third Quarter IMLS (Institute of Museum and Library Services) Grant Update for 2024 - To celebrate the completion of another six months of work on our 2022-2024 IMLS Museums for America Collections Stewardship Program, the Conservation staff are showcasing some standout objects we have conserved.
- May 14, 2024
- Collections - article
Third Quarter IMLS (Institute of Museum and Library Services) Grant Update for 2024
To celebrate the completion of another six months of work on our 2022-2024 IMLS Museums for America Collections Stewardship Program, the Conservation staff are showcasing some standout objects we have conserved.
- Feeding Students / Students Feeding Themselves: School Gardens at The Henry Ford - Feeding students. It sounds like a one-way street. Food arrives. Cooks prepare it. Students consume it. But evidence in The Henry Ford collections confirms that students played an active role in growing food, planning menus and preparing lunches.
- May 09, 2024
- Collections - article
Feeding Students / Students Feeding Themselves: School Gardens at The Henry Ford
Feeding students. It sounds like a one-way street. Food arrives. Cooks prepare it. Students consume it. But evidence in The Henry Ford collections confirms that students played an active role in growing food, planning menus and preparing lunches.
- Agriculture in Today's Classroom - Learn how The Henry Ford is partnering in the Michigan Agriculture in the Classroom initiative to provide educators with standards-based lessons in multiple classroom subjects on local agriculture.
- November 16, 2016
- Collections - article
Agriculture in Today's Classroom
Learn how The Henry Ford is partnering in the Michigan Agriculture in the Classroom initiative to provide educators with standards-based lessons in multiple classroom subjects on local agriculture.