Monday, February 8, 2016

Stumping in the Morning in New Hampshire

Eating breakfast circa 1940 (Courtesy of the Library of Congress)
We talked about campaigning in the evening in New Hampshire, now let’s talk about the morning shift. Campaigning in New Hampshire characteristically means meeting and greeting people at their favorite breakfast eateries and/or bakeries. These are places with great and inexpensive menu items and great coffee and hot chocolate open early in the morning. There’s Lou's in Hanover a place known for its honey crullers and sugar covered and filled doughnuts. Get there early or they will sell out. In North Conway Bears has a blueberry muffin eggs, toast, and coffee for $1.99. In Glen there's been Stanley's $1.80 breakfast special—two eggs, toast, and home fries.

Blueberry Muffin Recipe

Ingredients
2 cups flour
2 cup sugar
3 teaspoons baking powder
1/ 2 teaspoon salt
4 cups blueberries
2 eggs, well beaten
3 tablespoons butter melted
1 cup milk

Instructions
Sift flour, sugar, baking powder and salt together. Mix berries with a quarter of this mixture. Beat eggs and add with melted butter. Add the flour alternately with milk. Stir in the blueberries lightly. Bake in well-buttered tins in a hot oven (450 F.) for twenty-five minutes.

Early England Kitchens cited in Crosby Gaige, New York World’s Fair Cook Book (New York: Double Day, Doran and Company, 1939)

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New Hampshire Food History and Recipes: 
http://www.foodasalens.com/search?q=New+Hampshire

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Sunday, February 7, 2016

Where Candidates Stumped and Eat in New Hampshire

Fishermen holding lobster (Courtesy of Florida memory State archives of Florida)
Let's continue our series on stumping and eating the role of food and politics with some nitty-gritty history on eateries and New Hampshire electoral campaigns.  So where have candidates historically gone when campaigning in New Hampshire? They give stump speeches and eat at the Gas Lighter in Concord which has established a reputation for great onion rings and two types of turkey pie one with vegetables and one without. The menu includes turkey béarnaise, turkey Tetrazzini and turkey chow mein. There's also the Greenridge turkey farm in Nashua New Hampshire which has customary a reputation for its inexpensive turkey buffet for lunch and dinner. Another popular stop on the stump trail is Newick's in Dover Point. Candidates there press the flesh while also eating a triple lobster special at a bargain price.

Broiled Live Lobster Recipe and Instructions
The lobster loses nothing in flavor and is far more easily handled by being boiled a short time before being split in two down the back. Discard the stomach and intestines. Remove the coral and green substance, which is the liver. Spread upon an oiled broiler and rub over with melted butter or oil. Have the shell side toward the flame for about fifteen minutes, then turn the flesh side and cook five minutes more. Lift broiler from time to time to prevent scorching. Melt half a cup of butter and stir the liver into it. Mince the coral and use with the butter as a sauce poured over the lobster when serving.

Early England Kitchens cited in Crosby Gaige, New York World’s Fair Cook Book (New York: Double Day, Doran and Company, 1939)

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New Hampshire Food History and Recipes: http://www.foodasalens.com/search?q=New+Hampshire


Stumping And Eating Series: http://www.foodasalens.com/search?q=Stumping+And+Eating


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Saturday, February 6, 2016

Interviewing the Candidate in New Hampshire

Baking Cookies circa 1950 (Courtesy of the Library of Congress) 
As part of our series Stumping and Eating which looks at the role of food and politics we turn to the New Hampshire primary and the political and culinary culture in that state. In New Hampshire voters have historically invited candidates into their homes, past round plates of baked goods and interviewed them about their positions on various issues Natives of New Hampshire developed a reputation for baking sorts of pies, cakes, and cookies. The use of white sugar instead of brown sugar, maple sugar, or molasses best describe the difference between baking methods before the turn-of-the-century and thereafter. The introduction of rising agents such as baking powder, baking soda, and cream of tartar had replaced the liberal use of eggs and inexpensive vegetable shortening replaced “somewhat the abundant use of home-tried lards and home-made butter,” says a source from the 1930s .

Maple Sugar Cookie Recipe

Ingredients
24 cup maple sugar
2 eggs, well beaten
2 tablespoons water
1 cup granulated sugar
4 cups flour
1 cup butter
2 teaspoons baking powder

Instructions
Cream the butter and sugars together until well blended. Add the
eggs and water. Sift the flour and baking powder together and add to
the first mixture. Add more flour if needed. The dough should be soft
enough to handle. Chill about ten minutes. Roll out thin on floured
board and cut with cookie cutter. Bake in a quick oven (450 F.) for
ten minutes.

Early England Kitchens cited in Crosby Gaige, New York World’s Fair Cook Book (New York: Double Day, Doran and Company, 1939)

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New Hampshire Food History and Recipes: http://www.foodasalens.com/search?q=New+Hampshire


Stumping And Eating Series: http://www.foodasalens.com/search?q=Stumping+And+Eating


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Friday, February 5, 2016

Ice Cream Making, A History

Homemade cherry ice cream, recipes below 
 February is national cherry month! Long ago rural folks would purchase a block of ice and chip off what they needed with an ice pick to make homemade ice cream. Making ice cream from scratch required lots of churning of the dasher filled with ice, fresh cream, sugar, and local fruit. Families picked or purchased fruit on Saturday and made ice cream for the Sunday the evening dessert following a long church service and dinner. 

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Ice Cream Series with Recipes: http://www.foodasalens.com/search?q=Ice+Cream+Series

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The Market and Making of Ice Cream in the UK: [Listen Now 26 min] http://downloads.bbc.co.uk/podcasts/radio4/foodprog/foodprog_20100913-1634a.mp3

Thursday, February 4, 2016

February is Chocolate Lovers Month

Taza Mexican Chocolates Samples at a Babson Food Day (Courtesy of Fred Opie)
February is chocolate lovers month! Here’s a 1692 diary entry from fourteen year old Mariana Calderón y Oliveira. Iberians in colonial Mexico delighted in American chocolate. Mateo, Mariana’s Iberian born brother in law, drank and ate so much chocolate that her father asked him what doctors in Spain thought about chocolate. Mateo, who argued that Spanish food was better than Mexican, replied, “blessed be the Lord because he put on the earth blessed chocolate, and the doctors say that there is nothing better in the world on which one can get fat, and because fat is pretty, we all eat a lot of chocolate.” 

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Mott Green, Grenada Maverick Chocolate Maker: [Listen Now 29 min] http://downloads.bbc.co.uk/podcasts/radio4/foodprog/foodprog_20130616-1300a.mp3

The True History of Chocolate: [Listen Now 29 min11 sec] http://www.eatfeed.com/food-of-the-gods-a-sacred-history-of-chocolate/

Chocolate and Dollar Currency In Zimbabwe: [Listen 3 min 57 sec] http://www.npr.org/2012/05/25/153425459/how-crumbling-u-s-dollars-bailed-out-zimbabwe

Wednesday, February 3, 2016

Canned Foods, A History

Grocery Store, Garland, Texas, opened in 1926
February is national canned food month! The French first invented food canning technology in 1795. The tin can came along in 1815 which then merged with improved canning techniques. Canned foods radically transformed domestic work  relieving women from hot and labor intensive canning practices done typically in July and August. By the 1920s, A&P and scores of smaller regionally based competitors established chains of retail stores with their own food systems and networks. 

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Canning Stories and Recipes: http://www.foodasalens.com/search?q=canning


Related Stories on Grocery Stores: http://www.foodasalens.com/search?q=Stores


Hampshire Primary and Food History Stories: http://www.foodasalens.com/search?q=New+Hampshire


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Tuesday, February 2, 2016

Stumping and Eating in New Hampshire During the Great Depression

Manchester, New Hampshire, 1936 (Courtesy of the Library of Congress)
Now that the Iowa caucus is over, all eyes turn to the New Hampshire primary. Dating back to the 19th century, food related parties, feasts, and general get-togethers had been common occurrences in New Hampshire. Dinner dances started in the early evenings, interrupted at 10 or 11 o’clock for refreshments, and in some cases, continued into the early hours of morning. One found tables full of all kinds of new New Hampshire culinary specialties. A 1930 New Hampshire cookbook provides a detailed menu of what one would find at such events and recipes for classic New Hampshire deep dish apple pie.

New Hampshire Dinner
Honeydew melon
Cold jellied consommé or Hot watercress chicken bouillon
Winnepesaukee lake trout with lemon parsley butter
New Hampshire broilers
Shoestring potatoes
Blueberry muffins
Watercress and tomato salad with French dressing
Hepler's Hybrid eggplant
Deep-dish apple pie with University of New Hampshire vanilla ice cream
Coffee
Early England Kitchens cited in Crosby Gaige, New York World’s Fair Cook Book (New York: Double Day, Doran and Company, 1939)

Deep Dish Apple Pie Recipe
8 large or medium sized apples
1 cup brown sugar
2 cup flour
2 teaspoon cinnamon
2 tablespoons water
2 cup melted butter

Instructions
Peel, core and slice apples in eighths. Arrange in bottom of buttered
baking dish and put two tablespoons of water over them. Mix sugar,
flour and cinnamon together and sprinkle over top of apples. Pour
melted butter on top. Bake at 350 F. from one and one half to two hours.

Early England Kitchens cited in Crosby Gaige, New York World’s Fair Cook Book (New York: Double Day, Doran and Company, 1939)

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New Hampshire Food History and Recipes: http://www.foodasalens.com/search?q=New+Hampshire

Stumping And Eating Series: http://www.foodasalens.com/search?q=Stumping+And+Eating

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Monday, February 1, 2016

Stumping and Eating in Iowa

Breaded pork chop tenderloin sandwich at Joensy's in Solon, Iowa
Today is caucus day in Iowa! This is a state whose caucus results transformed Jimmy Carter's run for the White House a long shot into a possibility in 1976. Great but simple cookery make Iowa’s archaic presidential caucuses enjoyable. Like it's caucus system the states culinary culture is best described as old-fashioned with large portion sizes and plenty of meat. Iowa like other Midwestern states has a competition for who makes the best breaded pork chop tenderloin sandwich. Some champion the Iowa Machine shed near Des Moines others counter with Joensy's in Solon, Iowa. 

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Stumping And Eating Series: http://www.foodasalens.com/search?q=Stumping+And+Eating

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Friday, January 29, 2016

The Politics of Food on the Campaign Trail

Govenor Jeb Bush, lower right, serving paella, too on the campaign trail   
(Courtesy of State Archives of Florida, Florida Memory)
Splendid Table Host Lynne Rossetto Kasper talks with Food Prof Fred Opie about the role of food in electoral politics. It part of his on going blog series Stumping and Eating. Dating back to the eighteenth century English politicians plied the most eligible voters in their districts with whisky and food.
[Listen Now 4min 53sec] http://fdopie.podomatic.com/entry/2014-11-21T11_48_06-08_00

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Florida Food Stories and Recipes: http://www.foodasalens.com/search?q=Florida

Fred Opie's New Books
     Upsetting the Apple Cart: Black-Latino Coalitions in New York City from Protest to Public Office: http://cup.columbia.edu/book/upsetting-the-apple-cart/9780231149402

     Zora Neale Hurston on Florida Food

Thursday, January 28, 2016

Stumping and Eatinng at Grange Suppers

Red flannel hash (courtesy of simple recipes.com)
In New Hampshire seasons determined the fare at special occasion events such as grange suppers. New Hampshire farmers in Exeter first formed the Grange, an agricultural institution where farmers harnessed their collective buying and selling power, created community libraries, organized political clubs that fought for the rights of rural residents, and held grange suppers. The Grange served as the first organization to give women an equal vote with men in 1867Today New Hampshire is home to some 75 Granges who lobby government officials on issues relevant to rural residents. Grange suppers that featured potlucks became important spaces for candidates running for public office to meet and great rural voters. A candidate from out of state has to become familiar with dishes such as red-flannel hash which became popular during Victorian times and had been a favorite of US President William McKinley.

Red-flannel Hash Recipe

Ingredients
4 medium potatoes
3 tablespoons butter
6 medium beets, cooked
1 tablespoon cream
1 cup chopped hamburger
Salt and Pepper

Instructions
Chop the potatoes and the beets, mix with the hamburger and season with salt and pepper. Place two tablespoons of butter in a frying pan,add the mixture and moisten with a little hot water. Cook slowly in a covered pan. When nearly ready to serve add the cream mixed with a tablespoon of melted butter. Brown quickly and serve.
Early England Kitchens cited in Crosby Gaige, New York World’s Fair Cook Book (New York: Double Day, Doran and Company, 1939)


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