Author Archive for carrienolan

29
Sep
09

The Two Best Books You’ll Ever Read on Henry Ford

Bob Casey, automotive historian and Curator of Transportation at The Henry Ford, offers up some insight into the many books written on auto pioneer Henry Ford. Two of his favorites – both of which can be found in the Henry Ford Museum Store and the Greenfield Village Store – are The People’s Tycoon: Henry Ford and the American Century, by Steven Watts, and Young Henry Ford: A Picture History of the First Forty Years, by Sidney Olson. “Watts’ book is the best one-volume biography of Henry Ford that I have ever read – despite all that has been written about Ford, Watts still manages to find new insights,” said Casey. “Olson mined the Ford family and business records to create a lively, well-illustrated account of Henry Ford’s first forty years, from his childhood to the initial success of Ford Motor Company.”

Jeff Seeno, intern in the Media and Film Relations department at The Henry Ford, asked Casey some questions recently about Henry Ford and these reflections of Ford’s life.

Many books written about Henry Ford either vigorously attack him, or grant him extraordinary praise for his accomplishments. Do you feel these books in any way distort the picture of the true man?

Both of these books are very balanced accounts of the true Henry Ford. These are also very personal accounts of Henry Ford’s life. For example, Ford did not appreciate the talents of his only son, Edsel, who had a great eye for cars. He loved the way cars looked, and according to Watts, Ford Motor Company could have completely dominated the market if they had harnessed Edsel’s insight. But Henry Ford loved to lap up the acclaim and position himself as an incumbent visionary, and he could articulate his vision so well that everyone wanted to jump on board.

How do these books establish the essential Henry Ford – not only as a social visionary, but as a figure who has a controversial personality?

In Olson’s book, he is not afraid to talk about the mean side of Henry Ford. He mentions that Ford was a prankster, and a mean one at that. He tells the story of a time when one of Henry’s employees, George Flint, who was rather sloppy, would leave his shoes lying about when he changed from his work clothes to his street clothes. In an effort to teach Flint to be neater, Ford nailed Flint’s shoes to the floor.

On the other end, Watts’ book shows that Ford had much strength in regards to charity and the growth of the Ford Motor Company. He was very philanthropic in a quirky way, but after executing his “Five Dollars a Day” plan, his forthright genius and creative power went to his head.

Continue reading ‘The Two Best Books You’ll Ever Read on Henry Ford’

11
Sep
09

Fall Harvest at Daggett and Firestone Farms

This is a guest post by Senior Manager of Creative Programs, Jim Johnson.

It seems an odd notion, but as the days grow shorter and autumn’s colors begin to creep into the trees and hedgerows of Greenfield Village, the geese take wing in to their formations, and the smell of wood smoke fills the air, the connection to the past seems even stronger. For those of us who work in the living history areas of the Village, there is also a strange pressing need associated with this change of the season to begin the preparations for the long winter ahead.

At the two main living history sites in the Village, Daggett Farm and Firestone Farm, the slower pace of the long summer days begins to quicken as the harvest season approaches.  For our visitors, it’s a fascinating view of preparations and work with similar goals, but with very different sets of tools and technology available to achieve these goals.  The colonial Daggett family and the Victorian Firestones both needed to harvest their crops, store away vegetables and fruits, and prepare and preserve a winter’s meat supply.  And, everybody made cider!

Continue reading ‘Fall Harvest at Daggett and Firestone Farms’

03
Aug
09

What’s new in the Sarah Jordan Boarding House?

What’s new in the Sarah Jordan Boarding House?

Chances are, when you visit the newly reopened Sarah Jordan Boarding House in Greenfield Village, you won’t notice many changes to the circa-1870 duplex since the last time you visited.

The conservation effort has returned the 10 public rooms to much the way they looked before the building was damaged by fire in January.

Continue reading ‘What’s new in the Sarah Jordan Boarding House?’

15
Jul
09

WAIT FOR IT! Harry Potter & The Half Blood Prince in IMAX 3D

WAIT FOR IT!

Harry Potter & The Half Blood Prince in IMAX 3D is worth the wait…At The Henry Ford, of course!

It’s finally July!  I know all you Harry Potter fans waited for July 15th with bated breath for the release of The Half-Blood Prince.  So when I implore you to wait just a little longer I know what you are thinking:  this muggle has gone mental!

Continue reading ‘WAIT FOR IT! Harry Potter & The Half Blood Prince in IMAX 3D’

06
Jul
09

Blues, Brews & Local Roots BBQ recipe

This guest post is from Nick Seccia, CEC, and Executive Chef at The Henry Ford.

This recipe will be served at the Blues, Brews & Local Roots BBQ on August 13. “Grain Mustard Fire Roasted Tandoori Chicken” is the third course and is served over local corn creamed with local goat cheese and finished with a charred tomato salsa.

Continue reading ‘Blues, Brews & Local Roots BBQ recipe’

06
Jul
09

Murrini Glass Process

This is a guest post by Glass Shop artisan, Marc VandenBerg.

New this year at The Henry Ford’s Glass Shop, we’ve been creating Murrini vases. A much more involved process compared to daily production. “Murrini” refers to pulled cane, when cut the cross section reveals either a picture or pattern. Historically, glassmakers created geometric patterns, similar in our product, or even detailed portraits of noblemen and scenes depicting places such as the canals of Venice.

Continue reading ‘Murrini Glass Process’

21
May
09

Jim Johnson, guest blogger on Freep.com

Hi everyone!

This Memorial Day weekend is Civil War Remembrance in Greenfield Village. Our own Jim Johnson, senior manager of creative programs, was asked to be a guest blogger on the Detroit Free Press’ website, and blog about the Civil War weekend.

Part 1 is up on Freep.com – ‘A big weekend at Greenfield Village’

Part 2 should be posted later this afternoon.

Check it out and we hope to see you this weekend in Greenfield Village!

30
Apr
09

Recipe for Ramp Morel Heritage Egg Pie

Ramp Morel Heritage Egg Pie
Nick Seccia, CEC
Executive Chef at The Henry Ford

Ramp Morel Heritage Pie was part of the first course of the Spring Local Roots dinner on April 17th in Eagle Tavern. This is the second of four seasonal dinners planned for this year and will feature five courses prepared using locally-raised products.

Ramps, or wild leeks, are harvested wild in Michigan in April and May. Morel mushrooms are the most sought after wild mushroom in Michigan and the season generally runs April through late May depending on the weather. Egg production gears up with chickens in a natural environment during the spring time due to the mild temperatures and increased activity. We use Plymouth Barred Rock chicken eggs that are raised free range outdoors in Washtenaw County.

This dish is historically inspired using spring season local ingredients simply prepared the recipe follows and will yield enough for six as an entrée portion.

Enjoy!
Chef Nick

Ramp Morel Heritage Egg Pie
Prepares one ten inch cake pan

Crust
¾ cup organic stone milled wheat flour
2 teaspoon salt
¼ cup cold unsalted butter
1 tablespoon lard
¼ cup ice water
2 tablespoons fresh chives chopped

1. Combine the flour, chives and salt
2. Add the butter and lard, and mix with forks until a pea-sized meal is formed
3. Add in the water and mix until smooth
4. Let the dough rest for a half hour covered
5. Roll the dough out on a floured surface to a ¼ inch then transfer to a buttered ten inch cake pan and trim a clean edge to the top

Filling
1 dozen farm raised eggs
1 cup Calders heavy cream
4 cups fresh morels cleaned and sliced
1 handful ramps cleaned and chopped
2 tablespoons olive oil
1 tablespoon chopped garlic
2 cups grated farmhouse cheddar cheese
¼ cup whole grain mustard
2 Tablespoons kosher salt
1 Tablespoon ground black pepper
1 prepared pan with crust

1. Sauté the morels and ramps in olive oil until tender, season with salt and pepper and add garlic at the end until aroma develops, allow to cool
2. Crack the eggs and whip with the cream, mustard, salt, and pepper until light yellow and fluffy
3. Combine the cheese and morel ramp mixture and add to the crust (hold back ½ cup of cheese)
4. Pour over the egg mixture and mix to spread out the filling top with the remaining cheese
5. Bake at 350F for 45 minutes or until set; allow to cool slightly before cutting
6. Cut and serve with dressed greens




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