Since 1741, Lyman Orchards in Middlefield, CT—fruit trees, berries, pumpkins, and golf, astonishingly. It’s old, yet new.
“Lyman Orchards is an 1,100 acre farm in central Connecticut, located in the northwest corner of Middlesex County… Lyman Orchards is the twelfth oldest family-owned business in the United States.
One of the most scenic areas in the state, our orchards feature a variety of apples, peaches, pears, berries, pumpkins, and two of the finest public golf courses in Connecticut.”
Washington State’s oldest apple tree, planted in 1826, in Vancouver.
“Captain Aemilius Simpson, an employee of the Hudson’s Bay Company, received his orders to sail to the post at Fort Vancouver. Before he left London, in 1825, he attended a dinner party. Fruit, including apples, was served with the meal. One of Simpson’s friends, a young lady, gave him a handful of apple seeds and asked him to plant them for her out in the Northwest wilderness. He put the seeds into his pocket.
Simpson traveled by ship to Fort Vancouver. He remembered the request and gave the seeds to Dr. John McLoughlin who had the seeds planted.”
Via Waymarking
“McGillin’s Olde Ale House threw open its doors the year Lincoln was elected president. That’s shortly after the Liberty Bell cracked and long before ground was broken for Philadelphia City Hall. The beer taps have been flowing since 1860 — making it the oldest continuously operating tavern in Philadelphia.”
Inside Blenheim Palace, Woodstock, England (by Bobby8)
Dining in style for 300 years.
USA A dig under the National Stockyards, established in 1871 in East St Louis, a food heritage site in itself, is attempting to answer the question where did the ancient Mississippians go? They established a community on 78 acres here in about 1050 AD, then “vanished” in less than 150 years. Via BND.com——”(Archaeologist Brad ) Koldehoff said that the village’s abandonment might have been a result of over exploitation of animals and plants. While the Mississippians depended on fishing and growing a primitive type of corn and other vegetables, like squash and beans, they needed firewood and meat from game animals to augment their diet. “Staying in one place too long almost sets you up to fail,” Koldehoff said.
Photo via Derik Holtmann/BND
What is food historic? What comrpises food heritage?
Most of us have childhood memories of food places—maybe a restaurant, or a cider mill—maybe an old watermill, thick with flour dust, or a market where the vendors gave us free pieces of fruit.
What about local orchards and groves? Old vineyards, breweries and fishmarkets? Whatever happened to that creaky old farm with the perfect blackberries? The big open air city market right downtown? The ranch where you could see exactly what your future side of beef was eating?
Food sites/food stuff. Healthy food. Local sourcing. Personal stories. And more. As we lose our connection with our food, and with the people who grow and process it, we lose much of our cultural history and identity.
The FOOD Museum
is out to preserve our food heritage.
