Heirloom recipes, Kitchen and Culture
“Sadie reached deep into a bush and nimbly fingered three berries into her hand. ‘My mama says there’ll be no blackberry cobbler this winter if I don’t fill these pails.’” – Aubrey’s Attic At the start of Harold William Thorpe’s children’s chapter book, Aubrey’s...
Cornish Food and Culture, Kitchen and Culture
“Consistent with Cornish Custom every one had to exchange a piece of saffron cake as each piece meant another happy year of life.” –From High on the Bluff Every culture has its holiday traditions. Cornish households, wrote Cassell’s Family Magazine in 1890, “make a...
History, Kitchen and Culture
During World War II, sugar was one of many commodities rationed by the federal government. Families were given coupons based on their household size. In 1942, the US Bureau of Home Economics issued “Recipes to Match Your Sugar Ration,” a 22-page bulletin. It had...
Heirloom recipes, Italian Food and Culture, Kitchen and Culture
In 1902, the first Italian-Americans arrived in Mineral Point, Wisconsin. Read more about their contributions to Mineral Point history in the article Italian Food and Culture in Mineral Point. For this issue of Kitchen & Culture, we feature a recipe for Italian...
Heirloom recipes, Italian Food and Culture, Kitchen and Culture
Mary Mangardi McGuire, a descendent of the first Italians to settle in Mineral Point in the early 20th Century has generously shared information and stories for our Italians in Mineral Point page. As part of the project, here is Mary’s recipe for Genoa Minestrone...
Cornish Food and Culture, Kitchen and Culture
Cornish pasties, figgyhobbin, and tea biscuits. You must be in Iowa County, Wisconsin! Ethnic food – Cornish, in Iowa County’s case — is a key ingredient in a community’s history and culture. Authors of regional fiction often weave in food, and ethnic...
