Heart of My Heart…Valentine’s Day!
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Yorktown Virginia: Shipwrecks
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Yorktown Virginia: Shipwrecks
The Yorktown Wrecks is an expansive archaeologically sensitive area of Virginia’s York River, in whose waters significant naval remnants of the American Revolutionary War are located. As a result of surveys conducted in the 1970s, at least ten sunken vessels sunken or scuttled around the time of the 1781 Siege of Yorktown have been identified. In the days preceding the siege, American and French naval forces sank a number of British vessels off Yorktown, and General Charles Cornwallis ordered the scuttling of other ships. At the end of the siege and the British surrender, at least twenty-six British vessels were unaccounted for, and are believed to lie in the York River.
The wreck of what appears to be a British ship destroyed during the siege of Yorktown in 1781 has been discovered in Virginia.
Experts from JRS Explorations spotted the wreck, which is believed to be the armed transport ship ‘Shipwright,’ in the York River last week.
The siege of Yorktown was the last major battle of the Revolutionary War and saw British forces commanded by Lord Charles Cornwallis trapped by Continental Army troops commanded by George Washington and French units under the command of the Comte de Rochambeau. The beleaguered British defenders surrendered on Oct. 19, 1781.
The site of the famous battle continues to be a source of fascination for historians.
On June 19, Bill Waldrop, a volunteer working with the JRS Explorations research team, spotted a partially buried metal object sticking out of the river bed, which was proved to be an iron cannon. The cannon, like the rest of the wreck, is covered in oyster shells.
On a subsequent dive, a second, and possibly third cannon, were discovered by team member Joshua Daniel. Working with team leader John Broadwater, Daniel examined the riverbed and found what appears to the wooden hull of a large ship. The hull is buried between one and several feet beneath the riverbed, according to JRS Explorations.
“This certainly is an incredible discovery, we were very happy to locate the shipwreck and know that there’s cannons on her,” JRS Explorations CEO Ryan Johnston told Fox News, via email.
Johnston explained that the mysterious wreck was found about 1,000 feet from the wreck of the HMS Charon, a 44-gun British frigate sunk during the siege. The newly discovered wreck, he said, could have been one of the ships that HMS Charon ran into after she was set alight by French “hot shot.” The burning frigate reportedly drifted into two anchored British transport ships, setting them alight. One of the ships was the Shipwright.
“One of our divers then recovered a small piece of what appears to be charred wood, indicating that this ship was lost to fire, which would account for its vicinity to the known HMS Charon,” said Johnston.
If the wreck is proved to be the Shipwright, it would solve the 238-year puzzle about the ship’s final resting place. However, researchers note that mapping and identifying the wreck is challenging as a result of the layers of oyster shells, strong currents and near-zero visibility in the heavily silted water.
Nonetheless, further study of the site will be undertaken. “We’ll be going back down when we can,” Johnston told Fox News.
Long term, JRS Explorations will use the data it compiles from the shipwreck sites to develop a new management plan for their preservation.
Other Revolutionary War wrecks have been grabbing attention in recent years. Last year, for example, the remains of the famous Revolutionary War frigate USS Bonhomme Richard were discovered off the coast of the U.K., more than 200 years after it sank following a naval battle.
Also in 2018, a Nor’easter uncovered the remains of a Revolutionary War-era ship on a beach in Maine.
A 22-gun British warship that sank during the American Revolution regarded as one of the “Holy Grail” shipwrecks in the Great Lakes was discovered at the bottom of Lake Ontario in 2008.
Fascinating!!
Hampton Lighthouse & the Sensational 1931 Trial
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Hampton Lighthouse & the Sensational 1931 Trial
Hampton Lighthouse and the Sensational 1931 Trial
The Back River Light, also known as the Grandview Light, was a lighthouse south of the mouth of the Back River on the western shore of the Chesapeake Bay, several miles north of Fort Monroe near Hampton, Virginia. Plagued by erosion for most of its existence, it was destroyed in 1956 by Hurricane Flossy.
HISTORY
This lighthouse constructed in 1829 by Winslow Lewis of Boston, was a 30-foot (9.1 m) conical masonry tower similar to others further up the bay. A hint of its coming travails was given by the need for a 144-foot (44 m) long footbridge to carry the keeper over the marshy land between the tower and his house. Ten oil lamps and ten parabolic reflectors fourteen inches in diameter, coated with pure silver, were initially installed. When placed in service, the light’s ‘characteristic’ was described as “continuous revolving white with a 90-second interval. As technology improved it later housed a Fresnel lens.
The light was damaged by Confederate raiders in 1862, but was back in service the following year. But the remainder of the century saw a continuing battle against erosion, and riprap was laid around the base of the tower several times between 1868 and 1888. In 1894 a second story was added to the keeper’s house, but this served only until 1914, when the house facing destruction due to beach erosion was demolished, with the light being automated the following year. The Back River Light was discontinued in 1936. Twenty years later the abandoned tower, by then in disrepair and completely surrounded by water due to erosion, collapsed during Hurricane Flossy, leaving only a pile of rubble to mark the spot. But it has a place in history because of what happened there in 1931.
Kane Murder Trial
In 1931 a drowning near the Back River Lighthouse resulted in a sensational murder trial that riveted the nation. The accused, Elisha Kent Kane, III, was a respected professor of Romance languages at the University of Tennessee and the scion of a prominent Pennsylvania family. His wife, Jenny Graham Kane, who was from nearby Newport News, had drowned under suspicious circumstances during a visit to the beach with him. Elisha’s father, Evan O’Neill Kane, M.D. was a medical pioneer who gained acclaim for removing his own appendix and, years later, repairing his own hernia. His grandfather was Major General Thomas L. Kane who had founded Kane, Pennsylvania. His family tree also included Judge John Kintzing Kane, a former Pennsylvania Attorney General and close friend of U.S. President Andrew Jackson, and his namesake, U.S. Navy officer Elisha Kane, an American explorer who famously chronicled two unsuccessful mid-nineteenth century Arctic explorations in search of the lost expedition of Sir John Franklin.
Due to Kane’s family ties and position at the university, his murder trial at the Elizabeth City County Courthouse was covered by newspapers up and down the East Coast. Some even called it the trial of the century.[2] After days of intense testimony, the jury deliberated for three hours and 45 minutes before finding Elisha not guilty. According to published reports, the verdict drew an immediate outburst of applause, but many thought Kane had gotten away with murder.
The Newspaper and Gossip
HAMPTON, Virginia— A woman’s passing and the subsequent 1931 courtroom drama captivated Hampton.
A young married couple goes for a day trip to sun and swim in the shallows off Grandview. Hours later, the husband drives wildly through Hampton — his wife unconscious and unresponsive in the passenger seat.
By the time they reach a hospital, the woman is dead. Then the details start painting a wicked portrait.
She was petrified of the water and only just learning to swim. The husband is a well-known university professor from a prominent Pennsylvania family. His story changes and shifts with each retelling, and then investigators and reporters are handed an amorous letter from another woman.
Soon, the professor is behind bars — facing murder charges — and newspaper scribes from around the country are descending on the Peninsula to chronicle the case.
The death of Jenny Graham Kane and the trial of her husband, Elisha Kent Kane III, is a case that captivated the region in the fall of 1931. Nearly 100 witnesses were called to the trial, which was filled with compelling tales and so many piles of circumstantial evidence, some locals still wonder what really happened on the beach that day.
“It remains the classic Hampton mystery,” said Mike Cobb, curator for the Hampton History Museum. “It’s starting to fade into memory and beyond, but it’s close enough that it still resonates.”
Interviews and discussion would almost inevitably turn to the sensational trial — with many locals wondering whether the husband got away with murder.
“It happened so long ago, why would it stick with so many people?” Davis wondered. “To tell you the truth, I was first going at this as a vigilante.”
But that was before diving into three years of research that took her through the back rooms of libraries, dusty courthouse archives and pages of newspaper clippings. Davis even made the trek to Kane, Pa. — the tiny town founded by one of Elisha’s ancestors at the foot of the Appalachian Mountains.
The eccentric characters and the twists and turns of the story captivated Davis.
The accused was a respected professor of Romance languages at the University of Tennessee, a world traveler who spent hours in his underwear translating Spanish love poetry. His father was a medical pioneer who gained acclaim for removing his own appendix and, years later, repairing his own hernia. The family tree also included a U.S. explorer who famously chronicled an unsuccessful Arctic exploration. “Even the dog,” “He couldn’t be any old dog. He had to be the son of a movies star.”
There was plenty of fodder for the copious news coverage. Newspapers printed the entire mysterious note from the other woman — “Betty” — a letter that the jury would never see. Jenny’s family testified against Elisha, painting him as verbally abusive and aloof.
Family members, friends and neighbors from Pennsylvania and Tennessee told a completely different tale — of a doting husband. Locals testified that Elisha sped along Hampton’s rough roads at breakneck speeds on the way to the hospital, even passing a streetcar on the left.
Doctors said Jenny was prone to fainting spells and had a weak heart. Her family claimed almost no knowledge of the ailment. The coroner did not perform an autopsy because initially, he didn’t suspect foul play, and without a definitive cause of death, defense attorneys suggested that her weak heart could have caused Jenny to succumb to the tide’s pull.
After days of intense testimony, the jury deliberated for three hours and 45 minutes before setting Elisha free — a verdict that drew an immediate outburst of applause, according to published reports.
There are doubts that Elisha held his wife’s head under water, and it was the letters the couple sent each other that swayed her. They wrote lovingly to each other while he taught summer school in Tennessee and she spent the summer with her family in Hilton Village. They used nicknames like “Darling Pet,” “Precious” and “My Own Love Bird.”
The Players
The Husband
Elisha Kent Kane III was head of the Romance language department at the University of Tennessee.
Elisha was charged with the murder of his wife, Jenny G. Kane (1898–1931), by drowning her in Chesapeake Bay. The trial was such a sensation at the time that there were crowds of people outside the courthouse unable to find room inside. Elisha’s father, Evan Kane, was instrumental in obtaining his son’s acquittal by presenting medical evidence at his trial. He established that Jenny had a heart condition that contributed to her drowning. Elisha resigned his position with the university after his trial.
After three hours and 45 minutes mulling the fate of UT Professor Elisha Kent Kane on the charge of premeditated murder in the strange drowning death of his wife, the Hampton, Virginia, jury returned with its verdict: Not Guilty.
Nearly everything Kane had to say after his acquittal found its way into newspapers across the country. He thanked Judge Vernon Spratley, to whom he said “I owe my life or—what I prize more—my freedom.” He called the fall of 1931 “three months of hell.”
That day, Kane announced plans to return to Knoxville and his post as head of the Romance Languages Department at UT. “There have not been any difficulties between me and the authorities of the University of Tennessee,” he declared, a quote that appeared in the New York Times. “I have been on a temporary leave of absence.”
In Knoxville, reporters staked out Kane’s Kingston Pike apartment, waiting for his return. Whether to avoid reporters or memories of Jenny, when Kane arrived he got a room at the Andrew Johnson Hotel on Gay Street. Then Kane walked into the office of Dean James Hoskins on the Hill and resigned. The 61-year-old Hoskins admitted to the Associated Press that Kane’s resignation had “relieved the university of a delicate situation.”
But what exactly was UT’s “delicate situation?” Employing a professor who was officially cleared of murder? Or one whose personal life, his marital troubles and his atheism had become the subject of national gossip?
At his apartment, Kane spoke briefly with those patient reporters. “What’s news to you boys is a 100 percent tragedy for me,” he said. He emptied the old apartment out before Christmas and announced he’d be going to study abroad again, at the University of Madrid.
Kane apparently never taught again. If he ever finished the novel he was working on here, he didn’t publish it. He did finish his landmark translation of a long 14th-century poem called Libro de Buen Amor, or The Book Of Good Love, which he’d worked on at UT. It would be published in a small quantity in 1933. The text, by medieval cleric Juan Ruiz, is a peculiar opus in rhyming iambic septameter, both pious and bawdy, sometimes fringing on the pornographic. On one level, the poem is an uninhibited acceptance of man’s carnal nature. Kane explains in his preface that he preserved every lewd detail “for the greater glory of God and the shivering delight of old ladies of both sexes.”
That year Kane married again: not his intimate correspondent, Betty Dahl, or the spectral UT beauty of Knoxville gossip, but one Gladys Schuler, a nurse who had worked with his father. The two eventually had two children, a son and a daughter. He named his son Thomas Leiper Kane, for his famous grandfather, the Union officer.
For the decade after his indictment for murdering his wife, Kane’s resume in one hard-to-find volume of Encyclopedia of American Biography is perfectly blank. It includes no mention of a murder charge, only that his first wife “died.”
Meanwhile, Jenny Graham Kane’s grave in Hampton was marked with a stone inscribed with Latin verse from Dante: “No greater grief than to remember days of joy when misery is at hand.” For years after her drowning, someone regularly left jonquils and narcisses there.
Former colleagues regretted that the murder charge had ruined Kane’s promising academic and literary career. It did not ruin his military career. Kane got a rare second chance in the form of the biggest war of all time.
By the time of Pearl Harbor, almost exactly 10 years after his acquittal, Major Elisha Kane was back in the army. He served in the South Pacific, and saw combat in some hellish battles, at Guadalcanal, at Luzon, at the Bismarck Archipelago. Promoted to colonel, Kane received several distinctions for conspicuous service, including the Bronze Star.
In 1947, at 53, Kane suffered a paralytic stroke that his family attributed to an illness he contracted in the war; he was crippled for the rest of his life, which he divided between Kane, Pennsylvania, and Largo, Florida.
Col. Elisha Kent Kane III was in St. Petersburg in early 1959, when he died of a cerebral hemorrhage, a few weeks before his 65th birthday.
The Kingston Pike apartment where Kane and his wife lived in 1931 is still there, but the view out their old front window has changed. Long after Kane left, developers built a shopping center across the street from it and called it Western Plaza. Kingston Manor still thrives as an apartment building. On a stone crest mounted on the second floor, four cat heads, arranged around a cross, stare out over the courtyard.
Kane aspired to be an important author, but today, the other Elisha Kent Kane, the 19th-century Arctic explorer, is still much better known even at UT than the great nephew who shared his name. UT no longer even has a separate Romance Languages department, but it does have a comprehensive doctoral program, something Kane pushed for, without luck, in 1930. That frustrated initiative is the only reason Kane is mentioned in the official history of UT, To Foster Knowledge.
Few remember the Kane story, but one of his students, who prefers we don’t use her name, knew Kane as a French instructor, and recalls his classes on the second floor of Ayres Hall. Contrary to others’ perceptions of him as a boor, she found him to be the most gallant professor at UT in 1931. “Every time one of his women students came into the room, he would stand up immediately, just as though each woman was a queen.”
“I thought he was kind and fair,” she says. “Of course, we knew he was an extraordinary person.” She says he’d occasionally poke fun at East Tennessee; the grandiose spire on the Sevier County courthouse struck Kane as especially funny. She also remembers him listing the three things he loved, in order: his dog, his car, and his wife. She recalls the sports car Kane drove around campus, equipped with a dog carrier in the rumble seat for the German Shepherd that his in-laws alleged he called “Jesus Christ.”
“I never did know what to believe about his wife’s drowning,” his former student says today. “The gossip was that his wife’s family was very suspicious.” She says her friends had the impression that Kane’s Virginia in-laws, the Grahams, were simple people who resented Kane’s education and social status and jumped to conclusions. “I had an idea that he was really innocent,” she says. “That’s the feeling I had. He said he was innocent, and I really think he was.”
She never saw Kane again but says a relative encountered him in Pennsylvania after the war as an invalid living in a room lined with “garish” pictures.
Another Knoxvillian got to know Kane better after the trial. Lee Ragsdale was only four years old at the time of Kane’s acquittal, but his parents were good friends of the Kanes; Ragsdale’s father, an engineer, gave Kane automotive advice. The couple appeared as character witnesses at the trial.
Ragsdale says Kane visited Knoxville repeatedly after he left. When Ragsdale turned 12 in 1939, Kane gave him a .22 rifle. Ragsdale says he liked Kane; he still calls him “Sash.”
“He was a character,” Ragsdale says. “That’s the only way to describe him. A wild Irishman.”
The last time Ragsdale saw Kane may have been when he visited the former professor in Kane, Pennsylvania, in 1948. He spent the night in Kane Manor, a B&B converted from Kane’s father’s old hospital. He recalls that Kane seemed ill at the time, and that Kane warned that some of the guns in his extravagant collection were loaded.
The Kane story isn’t one professors still talk about over coffee in the foreign-languages department. Some language instructors say they’ve never heard of him. One, French Professor Paul Barrette, recalls that soon after his arrival at UT in the early ’70s, UT was selling, cheaply, several copies of a large, handsomely bound copy of The Book Of Good Love, translated by Kane.
On the fourth floor of UT’s Hodges library are traces of the vigorous young professor who once led the Romance Languages department: a couple of copies of Kane’s translation of The Book Of Good Love, not the original, but a 1968 edition. It opens with a short biographical essay about Kane, which claims that Kane was the first to translate this important Spanish poem into English—but which mentions neither his murder charge nor his 12-year marriage to Jenny Graham Kane.
On the next aisle over is one copy of Kane’s own 1928 book, Gongorism And the Golden Age. Kane’s cartoonish illustrations in the book are indeed bizarre, as the reviews noted: vultures conducting a Christian funeral for a skeleton; a naked woman cuddling with a robed scholar, who’s pinching her thigh; three helmeted surgeons hovering over an elderly patient as one, wearing a mortarboard, is snipping apart the patient’s intestine with a pair of scissors. The illustrations seem to reflect the subject, Gongorism, a literary movement noted for its strange imagery and obscure
The Wife
Elisha Kane was charged with the murder of his wife, Jenny G. Kane (1898–1931), by drowning her in Chesapeake Bay. The trial was such a sensation at the time that there were crowds of people outside the courthouse unable to find room inside. Elisha’s father, Evan Kane, was instrumental in obtaining his son’s acquittal by presenting medical evidence at his trial. He established that Jenny had a heart condition that contributed to her drowning. Elisha resigned his position with the university after his trial.
Jenny Campbell Graham married Elisha Kent Kane III in 1919 at age 21.They were very happy together. On September 11, 1931, Jenny drowned after having consumed some “needled beer” (spiked near-bear) in the heat at Grand View Beach, now in Hampton, VA. Her husband, who concealed the fact that his wife was drunk on illegal alcohol, was charged with murder on innuendo and gossip, but when it came to trial, it was found that THERE WAS NO EVIDENCE THAT HE HAD DONE ANYTHING TO BRING ABOUT HER DEATH. He was completely exonerated. He remarried, had two children, and was a highly decorated WWII hero.
Jenny Graham Kane was from Newport News, Virginia the Hilton area.
So what do you think happened? Only 2 people knows and they are both dead.
The History of Brunswick Stew: Virginia is the Winner!
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The History of Brunswick Stew: Virginia is the Winner!
Two Southern states, Virginia and Georgia, have long been dueling over which is the home of Brunswick stew. Folks in Brunswick County, Va., hold an annual stew-off, while those in Brunswick, Ga., display a cast-iron spot that reportedly cooked up the very first batch of stew in 1898. (Brunswick, N.C., pretty much stays out of the fray).
An early version of the stew – with squirrel or groundhog meat and hominy – was cooked by Native Americans and was likely the inspiration for what would become Brunswick stew.
“They would also boil game meat such as bear and deer with fresh corn and squash,” the article said. “It is considered survival cuisine or hunters stew among earlier settlers in the Southern Appalachians. Fresh game and any local ingredients they have on hand were adapted to use in this stew.”
Today’s Brunswick stew is typically made with chicken, pork or beef rather than game meat but it is still a thick, tomato-based concoction with a variety of vegetables that might include potatoes, tomatoes, butter beans, corn and okra. It is a distinctly Southern dish and is typically served in the fall and winter.
The origins
In an article on GeorgiaEncyclopedia.org, John A. Burrison writes that Vriginia’s stew predates Georgia’s by about 70 years.
“…The honor (so far as the name is concerned) must go to Brunswick County, Virginia,” Burrison wrote. “There, according to an entrenched local tradition supported by a 1988 Virginia General Assembly proclamation, Jimmy Matthews, an African American hunting-camp cook, concocted a squirrel stew for his master, Creed Haskins, in 1828, the stew being named for its home county.”
A historian wrote on AmericanFoodRoots.com that “Virginia’s assertion seems to be the oldest and best documented. The story is that in 1828, while Dr. Creed Hoskins and friends were hunting in Brunswick County, his African-American camp cook, Jimmy Matthews, went hunting for squirrels for stew. As the historical marker in the county reads, ‘Matthews simmered them with butter, onions, stale bread and seasoning, thus creating the dish known as Brunswick stew.'”
A historian wrote on AmericanFoodRoots.com that “Virginia’s assertion seems to be the oldest and best documented. The story is that in 1828, while Dr. Creed Hoskins and friends were hunting in Brunswick County, his African-American camp cook, Jimmy Matthews, went hunting for squirrels for stew. As the historical marker in the county reads, ‘Matthews simmered them with butter, onions, stale bread and seasoning, thus creating the dish known as Brunswick stew.'”
Traditional Brunswick Stew With Pork and Chicken
Brunswick stew is a Southern dish that features a tomato base with beans, vegetables, and meat. Early Brunswick stews were often made with squirrel, rabbit, even opossum, but these days pork, chicken, and beef are common. The original thinking was to use local ingredients and those you have on hand, which remains the same today.
This Brunswick stew is made with cooked pork shoulder or leftover pulled pork, along with shredded or chopped cooked chicken thighs and vegetables. The barbecue sauce and a touch of cayenne pepper add rich flavor to the classic stew. This recipe is a good use of leftover meat and vegetables, as well as taking advantage of what ingredients are in your pantry.
Ingredients:
6 tablespoons (3 ounces) unsalted butter
1 1/2 cups chopped onion
1 tablespoon minced garlic, from about 3 or 4 garlic cloves
3 cups diced potatoes
1 1/2 cups baby lima beans
2 cups corn kernels
3 cups chicken stock
1 (14 1/2-ounce) can diced tomatoes
1 1/2 cups Simmer, uncovered, for 15 minutes.
1 tablespoon Worcestershire sauce
¼ of Bar Be Que Sauce (I like the smoky flavor one)
2 tablespoons brown sugar, packed
4 bay leafs
3 to 4 TBS of Liquid Smoke
1 14 1/2 oz. can early peas
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon cayenne pepper
2 cups shredded or chopped, cooked chicken thighs
2 cups shredded, cooked pulled pork, or leftover pulled pork
Cornbread or biscuits, for serving, optional
Coleslaw, for serving, optional
How to make it:
Gather the ingredients.
Melt the butter in a large Dutch oven or large soup pot over medium heat. Add the onion and cook, stirring frequently, until the onion is translucent.
Add the garlic and cook, stirring for 2 minutes longer. Add the potatoes, lima beans, corn, chicken stock, and tomatoes.
Bring to a boil.
Cover, reduce heat, and simmer for about 25 minutes, or until the vegetables are tender.
Add the tomato sauce or diced tomatoes, Bar Be Que, liquid smoke, Worcestershire sauce, peas, bay leafs, brown sugar, salt, black pepper, cayenne, chicken and pork. Mix well to combine.
Simmer, uncovered, for 2 Hours.
Serve with cornbread or biscuits, along with coleslaw on the side.
Grandma Knew Farm to Table Cooking
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Grandma Knew Farm to Table Cooking
My daughter in law turned me on to a FB posts from Glen and Friends who is in Canada and posts of food he cooks from cookbooks or recipes dating before 1950. It is wonderful. It got me so excited that I started going through my cookbooks collections (which I have about 500) and look at my antique cookbooks. So at least 2 to 3 times a week I make a dish from one of my own cookbooks, It has been so much fun and a real learning experience to figure out what they are saying ie: measurements.
Then it brought back the memories of making dishes with my mother and 2 grandmothers. Especially canning food. All 3 ladies were in the Great Depression and during shortages of both World Wars. The one thing all 3 taught me is to make a mean biscuit. I still have my mother’s beloved cookbook and her handwritten recipes.
The Old Becomes The New: Farm to Table
If you shop at the farmer’s market, keep a Tupperware (or repurposed yogurt container) filled with homemade stock in the freezer, or have tried your hand making pickles or jam, you have—knowingly or not—embraced “grandma cooking.” Broadly speaking, grandma cooking refers to an approach to food preparation that is thrifty, intuitive, inherently seasonal, and delicious—the kind of food that nourishes and delights without unnecessary flash.
If you think about grandmas, they are some of the most experienced cooks in the world, you right. Anyone who has chased their own grandmother around the kitchen, trying to capture the secret behind her beloved apple cake or special family recipe, understands their magic.
Increasingly, food experts say that embracing grandma cooking also has larger importance. For generations, grandmothers (and grandfathers too, though the majority of home cooks have historically been women) literally cooked from scratch. They slaughtered and plucked chickens for soup. They grew the onions, tomatoes, and garlic that would become jars of sauce to last through the winter. They gathered together to roll and fill hundreds of pastries or dumplings for festive meals. In doing so, they gained traditional wisdom and skills that could be passed down to the next generation.
In stark contrast to the grandma cooking philosophy, today’s conventional food system typically positions itself as forward-looking—using technology and lab-made ingredients to feed consumers. As more households came to rely on canned convenience foods and microwaveable meals over the second half of the 20th century, people lost touch with cooking’s familial, communal, cultural, and ecological significances.
Thanks to many cookbook writers, bloggers, Chefs and home cooks, the tide is turning back toward deep, connected, and skillful cooking. But whether you are a cooking novice or a bonafide grandma cook yourself, there is always something to learn.
The more one cooks, the more patterns begin to emerge and a culinary muscle memory kicks in. I’ve heard countless stories of grandmothers putting the pot of water on to boil before sending the kids out to the garden to pick corn. “Just a few minutes, they’d tell the kids, could mean a noticeable loss in sweetness.”
This kitchen wisdom checks out scientifically: The sugar content in starchy vegetables like corn diminishes rapidly after harvest. But the grannies probably did not know that. They cooked by touch, by smell, by taste—pulling from an intuitive knowledge developed and refined over generations of inherited trial and error.
Novice and experienced cooks alike should consider moments at the stove as opportunities to further develop those instincts. Smell seasoning pastes and taste before you add it to a dish. Learn to listen to the sizzle of garlic or the gurgle to gauge when to move on to the next step. Experiment and discover how a dash of salt or sugar can take a dish from blah to blessed.
Plan In Advance For Your Leftovers
Most recipes begin with a list of ingredients, and end when the food hits the table. Cooking is best approached from wherever you find yourself when you are hungry, and should extend long past the end of the page of a receipt. There should be serving, and also eating, and storing away what’s left; there should be looking at meals’ remainders with interest and imagining all the good things they will become.
Thriftiness, both using every part of an ingredient and repurposing leftovers to avoid waste, is one of the hallmarks of grandma cooking. Begin weeknight meals with a mental or visual scan of what is in your fridge—both ingredients and leftovers—and think about how a container of roasted Brussels sprouts or leftover roasted chicken might be repurposed. Out of ideas? Go for making the French dish, oeufs en restes, or “eggs in leftovers,” which, true to name, takes meat or veggies from a previous meal, warms them in a pan with a little broth, and tops them with a sunnyside up egg. After dinner, end the meal by transferring whatever remains into see-through glass containers.
Advice from home cooks, chefs and grandmother? Look past the sell-by date, which contributes significantly to the 33 million tons of perfectly edible food Americans waste each year, and get back to your senses. “Look at food. Smell it. Taste it—if in doubt, just have a small taste,” she writes. A piece of cheese with a bit of mold on the surface may just need a trim. A carton of eggs may have a month or more beyond the sell-by date before it spoils. When I was young, if we came across some mold in a pot of jam, we were told to stir it in. ‘It’s penicillin, it’ll do you good! I don’t know if that was true or not, but we survived to tell the tale. If moldy jam isn’t your thing, set your own boundaries. But learn to trust yourself, not an arbitrary number on a package.
Make Technology Work For You
Embracing a grandma cooking philosophy does not mean you have to shun technological or culinary advances. You know the minute the food mill was invented, folks started using it. The trick, is to figure out a way use those advances to support the same traditional food values. So if your goal is to make homemade yogurt or trade in canned beans for dried ones, go ahead and flip on the Instant Pot. Or if you are committed to making baby food or preserving summer produce, there is no shame in employing a Vitamix to whirl up some roasted sweet potatoes or a heap of pesto for the freezer.
Expand Your Grandma Community
Those of us who have a skilled cook (or two or three) in our family to learn kitchen secrets from should count ourselves as blessed. But if your own grandmother is more likely to burn toast then prepare a from-scratch family meal, hope is not lost. Find a friend who knows how to bake sourdough bread or injera, or roll from-scratch linguine, and make a cooking date. (Always offer to bring wine and provide the ingredients.) Or work your way through one or more classic cookbooks. There is no reason that, with a little patience and practice, Julia Child, Edna Lewis, Marcella Hazan, Madhur Jaffrey, Alice Waters, Claudia Roden, Sandor Katz, Yotam Ottolenghi, Diana Kennedy, or Samin Nosrat—to name just a few—cannot become your personal cooking elders.
Food is so much more than just a source of nourishment and subsistence. Its richness colors culture, history, and even literature. Its coalescing prowess brings people together into communities by creating a sense of familiarity and brotherhood. Some might go so far as to say that food is one of the major forces forging a national identity. It gives individuals a feeling of belonging that is at the core of nationalism. It serves as a hobby, a passion, a profession and sometimes even as a refuge.
It is interesting to see how food preparation has evolved through history, from the Paleolithic man’s roast meat cooked over the open fire in shallow pits to the modern art of molecular gastronomy. Some ancient recipes, however, have miraculously stood the test of time and continue to be in wide use even to this day.
Focuses on the oldest enduring recipes that are more intricate than just bread, rice, meat roasted over the fire or dried in the sun, noodles or for that matter soups. Most of us know that bread was one of the first foods prepared by man, some 30,000 years ago. Although there are many recipes of flatbread, leavened bread and others that are more complicated than just toasting a flattened gruel mixture over the fire, they largely belong to the category of staples much like rice, kebab, and noodles. Here, we are more concerned with specific recipes or at least family of recipes that use spices and herbs to enhance flavor and have slowly evolved over time thanks to advancements in cooking technologies.
Potlikker
The liquid that’s leftover after boiling kale, mustard, turnip, or collard greens is called “potlikker.” It’s as rich in vitamins, minerals, and flavor as it is wrought with historical significance.
The byproduct emerged as a centerpiece in the early days of American slavery, when enslaved Africans working in kitchens throughout the South made use of the leftover broth after cooking greens for white slave owners. On its own, it was taken as a tonic or a soup. Otherwise, it was built into a stew with the addition of whatever alliums, greens, and pork was available. For the fortunate few, it could be enjoyed with cornbread.
As with many dishes born of enslavement, potlikker became an icon of Southern cooking, even making its way into the national spotlight with the great “Potlikker and Cornpone Debate of 1931.” The phenomenon pitted a traditionalist newspaper editor from Atlanta against a U.S. senator from Louisiana in a row over whether it was more appropriate to crumble cornbread into potlikker or to dunk it. In the midst of the Great Depression, the debate gripped the country for weeks. The dispute today remains unsettled.
Also most country folks, farmers, or during some period of financial hardship has eaten Potlikker.
If you’ve got some ham hocks, ham (drippings from you baked ham) or any smoked/salted pork kicking around, this recipe serves nicely. For vegetarians, mushrooms stand in well for the umami of hearty cuts of ham in this alternative recipe. If cornbread is a possibility, crumble or dunk as you see fit.
This recipe all 3 ladies of my family made. We used cabbage, collards, turnip greens or kale for this. I still do it today when I cook ham, ham hocks to season greens or dry beans with the broth, or just eat the broth cooked with greens with cornbread or soda crackers (saltines). Potlikker, YUM!