September 22, 2025

Training the Eye and Having Grace: Reenacting the Past




Quick! There's an event this weekend! Choose your grapes:

 

Image from Lodi Wines

Oh no! You picked the wrong ones!


What do you mean? They're grapes! They all look the same!

Not quite.

Grapes are categorized by shapes of the clusters, berry shape, berry color, and class (grade).

Most grape varieties fall into the conical or cylindrical categories. 

They can also be shouldered (more bulk at the top of the cluster), or winged (double clustered). 

Image from the University of California

Image from Lodi Wines


See the differences now? 


The good news is that you can see the differences. The bad news is that you can never unsee it. Your eye is now "trained". 

In reenacting you often hear about "training your eye" or finding someone with a "trained eye". Most reenactors have an eye that is trained more than the general population. The general population can see that something looks “old timey” but often has trouble placing what they are seeing on a timeline. Reenactors are more tuned into hairstyles, silhouettes, and fashion trends of the past. But the more you study it, the more you know and the more you can’t unsee. 

For new reenactors, and seasoned reenactors getting more in the weeds, this can be a frustrating experience. "Can't someone just tell me the right thing?" "But Sutler 1 told me that this was correct and now you're telling me this is wrong." Many get frustrated at what feels like all around general negativity. Everything they do is "wrong". Their excitement wanes and they move on to other hobbies.  

Criticism Has No Limitations, Reality Does


If you've ever experienced watching a historical film with a history nerd, I mean, enthusiast, you're probably familiar with this script. "Those helmets are wrong." "They didn't have that type of tank until 1944."  "These hairstyles are 60 years out of date for that time period!" Typically, this is done in good fun. People watch and enjoy the movie.  But some people take this seriously without really considering what they are looking at.

A historical film is a huge undertaking. Here is only a fraction of what needs to be taken into consideration during a movie’’s production:

Is the script reasonably historically accurate while also being entertaining and understandable to a modern audience? 
What is the budget for:

    Costuming
    Hair and Makeup
    Props
    Actors
    Extras
    Animals and trainers
    Special Effects

Then there are supply issues, time constraints, weather issues, scheduling conflicts, location rentals, travel expenses etc. 

It isn’t as simple as “someone on that crew should have asked an expert like me!” Reenactings are the same. Criticism has no limitations but reality does. I always say that reenactments are public theater: You get who comes out with the resources they have.

The Forest for the Trees


How can people trust us if our clothing is wrong? Would you believe that many things are wrong at reenactments but because there aren’t as many experts out there as clothing experts. As a foodie, I’ve seen wrong food at every reenactment I’ve ever been to. But it didn’t bother me because in 99% of instances it’s a distinction that only matters to me and I would rather people eat and show cooking techniques that are foreign to the younger generations than to harp on if the apples are the most appropriate for the time period and location (within reason, of course).

So many things in reenacting are a distinction without a difference to 99% of the spectators who come to visit. Many of them do not even know what event is being depicted let alone if the pants should really be Pantone 14-0952 TCX or Pantone 17-0839 TCX.  It is our job to pop our heads out of the forest and help draw people in. They are where you are when you first started. Help give them the bird’s eye view before bogging people down with details and hurt feelings. 


Please give people grace, keep educating, and help create a stronger community.  How can we help people know better and do better? I’ll write a post about that soon and link it here. 


————————

Note: The grape thought experiment is entirely fictional. There is not one correct grape that is appropriate for any time or place. I mean it. Stop researching. 



August 14, 2025

Civil War Era Omelette Fritters Recipe (1864)

 

In the midst of the Civil War, when kitchens were stripped down to whatever ingredients could be spared, creativity often became the most important tool a cook owned. Imagine the clatter of cast-iron skillets over an open hearth, the smell of wood smoke weaving through a farmhouse kitchen, and the sight of eggs—precious but still more available than meat—being whisked. 

To stretch a meal further, thrifty hands dipped those eggs into a simple pancake batter, turning them into omelette fritters. Golden at the edges and hearty at the center, they were a way to create a meal out of few ingredients. 

Step into the kitchen and see how these simple ingredients come together to make omelette fritters—the Civil War’s ingenious twist on eggs and pancakes.




Civil War Era Omelette Fritters Recipe


Ingredients:


Omelette
- 6 Eggs
- Basil, minced
- Pancake Batter
Fried Parsley
- Bunch of Parsley
- Oil for frying

 

Instructions:


Whisk 2–3 eggs with salt and chopped fresh basil. Heat a nonstick skillet with a bit of butter over medium heat. Pour in the eggs and let them set slightly. Gently stir, then cook until mostly set. Flip when the bottom has started to brown. Put the omelette on a plate and let cool. Make 2-3 thin omelettes. 

Heat 1 inch of lard or vegetable oil in a deep pan to around 350°F (175°C). Roll up the omelettes stick with toothpicks and cut into 1/2 inch pieces and dip in pancake batter. Remove the toothpicks and use a slotted spoon to place in oil/lard. When the fritters are finished, Carefully drop in a few sprigs of parsley at a time; they will crisp up in just 5–10 seconds. Immediately remove them with a slotted spoon and place on a towel or in a colander to drain. Let it cool. The parsley should be crispy.  

Make a thin omelette.

Roll with toothpicks.

Slice between the toothpicks before dipping in batter.

 Fried parsley may seem weird today, but it had a dry crunchy, seaweed type taste and was frequently served with fish dishes in the past. Pancakes at the time were often served rolled up with sifted sugar, molasses or wine sauce on top. 

February 12, 2025

Honoring Lt. Col. Harry T. Stewart Jr.: Tuskegee Airman, War Hero, and Trailblazer


Retired Lt. Col. Harry T. Stewart Jr. passed away at 101. Stewart was one of the legendary Tuskegee Airmen, a group of Black pilots who shattered racial barriers while fighting in World War II. Born in 1924 in Virginia, Stewart had dreams of flying from a young age. In 1943, he joined the U.S. Army Air Forces and became a fighter pilot with the 332nd Fighter Group—better known as the Red Tails.

During the war, Stewart flew 43 combat missions over Europe, escorting bombers and taking down enemy aircraft. His skill as a pilot earned him the Distinguished Flying Cross, a prestigious military honor. Despite proving their capabilities, Stewart and his fellow airmen faced discrimination both during and after the war. After the war, Stewart was denied jobs in the commercial airline industry due to his race.

After his military service, Stewart earned an engineering degree and became a successful business executive. His legacy stands as a testament to perseverance, excellence, and breaking racial barriers in aviation and beyond.

For Black History Month, learn more about the story of Harry Stewart Jr. and others like him who helped pave the way for future generations.

Books:

Tuskegee Airman's Firsthand Account
View on Amazon


A-Train: Memoirs of a Tuskegee Airman
View on Amazon

View on Amazon





Websites:




December 24, 2024

Are You Afraid of Raw Head and Bloody Bones?

"Don't Talk! Go to Sleep!

Eyes shet an' don't you peep!

Keep still, or he jes moans:

'Raw Head an' Bloody Bones!'"

-"Negro Folk Rhymes" (1922) compiled by Thomas W. Talley








It might seem strange to us today that winter, a season of festive cheer and celebrations, was once a time for scary stories. But for those who lived in a world where days grew shorter and the fields lay barren, gathering around the fire and telling tales of ghosts and ghouls felt natural. Among these chilling stories, few were as enduring or as terrifying as those of Raw Head and Bloody Bones.

Raw Head and Bloody Bones is a centuries-old bogeyman whose origin has been lost to time. He goes by many names—“Rawhead,” “Tommy Rawhead,” and “Raw-Head-and-Bloody-Bones.” In some stories, "Rawhead" and "Bloody Bones" are treated as two separate ghouls. Despite the variations, the legend is consistent in its ability to frighten children and adults alike. Typically, Rawhead is depicted as a skull with teeth, while Bloody Bones is portrayed as a skeleton without a head. Together, they are said to abduct naughty children, cook them in a stew pot, and devour them.

Many English towns have their own versions of the Bloody Bones tale, often placing the ghoul in dangerous locations such as marshes or caves to deter children from venturing into unsafe areas. “As the nurse’s opiate to quiet a troublesome brat. See! There is Raw Head and Bloody Bones coming to fetch you. Raa! hoes aen bloote-beens” (Bellenden, 36).

Christmas Entertainments 1740

The first recorded use of the term “Bloodybone” appears in a sermon from 1548, according to the Oxford English Dictionary. The legend was especially popular in England, Ireland, the Appalacian Region and the American South from the 18th to the 20th centuries. Even Thomas Jefferson referenced Raw Head and Bloody Bones in his writings, using the figure to symbolize fearmongering in political discourse.

The legend’s influence persisted into the 20th century, as seen in interviews conducted during the 1980s with women born around 1900 in Carrboro, North Carolina. One woman recounted:

I remember one nightmare I had: Old Raw Head and Bloody Bones came out and threw my brother in the fire, and my brother got out and threw Raw Head and Bloody Bones in the fire. But he ran under my bed, and oh, for weeks I was afraid to pass that bed. I guess I was five years old then. And I know a nephew of mine came along. They told him the story of Raw Head and Bloody Bones, and one day he went down to the garden, and during the night the dogs had dragged up an old cow’s head. That little fellow saw that and he screamed bloody murder. It was a raw head and bloody bones (Quinney 1980, 100).

The legend also lived on in the oral histories of formerly enslaved people in the United States. Rachel Adams, an enslaved woman born in Georgia, shared:

Us chillun was allus skeered to play in de thicket nigh de house ‘cause Raw Head and Bloody Bones lived der. I used to think I seed ha’nts at night, but it allus turned out to be somebody dat was tryin’ to skeer me (Work Projects Administration 1941).

Georgia Baker spoke of the enduring fear instilled by such tales:

Oh Lord! Us never played no games in slavery times, ‘cept jus’ to run around in a ring and pat our hands. I never sung no songs ‘cause I warn’t no singer, and don’t talk ‘bout no Raw Head and Bloody Bones or nothin’ lak dat. Dey used to skeer us chillun so bad ‘bout dem sort of things dat us used to lay in bed at night a-shakin’ lak us was havin’ chills. I’ve seed plenty of ha’nts right here in Athens. Not long atter I had left Crawfordville and moved to Athens, I had been in bed jus’ a little while one night, and was jus’ dozin’ off to sleep when I woke up and sot right spang up in bed. I seed a white man, dressed in white, standin’ before me. I sho didn’t say nothin’ to him for I was too skeered. De very last time I went to a dance, somepin got atter me and skeered me so my hair riz up ‘til I couldn’t git my hat on my haid, and dat cyored me of gwine to dances. I ain’t never been to no more sich doin’s (Work Projects Administration 1941).

Mary Colbert took a more pragmatic view:

Honey, there is no use to ask me about Raw Head and Bloody Bones. When folks started talking about that, I always left the room. It is a shame how folks do frighten children trying to make them get quiet and go to sleep. I don’t believe in ha’nts and ghosts. Since I have been grown, I have been around so many dead folks I have learned that the dead can’t harm you; it’s the living that make the trouble.

From English nurseries to the fields of Georgia, the legend of Raw Head and Bloody Bones transcended generations serving as both a tool of caution and a source of terror. While the stories may no longer dominate our winters, they remain a fascinating glimpse into the imaginations of those who came before us. If you find yourself around the fire this year, you might think to tell your company a chilling story of Raw Head and Bloody Bones.


References

Notes and Queries a Medium of Intercommunication for Literary Men and General Readers . 1914. Vol. IX. London: John C. Francis & J. Edward Francis.


Bellenden, John. 1834. An Essay on the Archaeology of Our Popular Phrases, and Nursery Rhymes. Longman, Rees, Orme, Brown, Green & Co.


Quinney, Valerie. 1980. “Mill Village Memories.” Southern Exposure VIII (3): 98–109.


Talley, Thomas W. 1922. Negro Folk Rhymes. New York Macmillan 1922.


Work Projects Administration. 1941. Slave Narratives: A Folk History of Slavery in the United States from Interviews with Former Slaves, Volume IV, Georgia Narratives, Part 1. Vol. 1. Washington D.C.: Library of Congress. https://www.gutenberg.org/cache/epub/13602/pg13602-images.html.

November 23, 2024

World War I Cranberry Conserve Recipe

I wanted to to find a cranberry recipe for Thanksgiving that was slight twist on the traditional cranberry sauce. I found this recipe for Cranberry Conserve from the book Conservation Recipes (1917) by the Mobilized Women of Berkeley.

During World War I, food rationing in the United States was largely voluntary, spearheaded by the U.S. Food Administration under Herbert Hoover. Americans were encouraged to conserve food to support troops and allies overseas. Campaigns promoted "Meatless Mondays" and "Wheatless Wednesdays," urging citizens to reduce consumption of staples like meat, wheat, sugar, and fats. The government emphasized personal responsibility through slogans like "Food Will Win the War" and encouraged growing "victory gardens" to supplement household food supplies. While rationing wasn't mandatory, the widespread participation showcased a spirit of patriotism and unity on the home front.

The "Mobilized Women of Berkeley" formed during the war to coordinate the efforts of local women in supporting the war. They organized food drives, produced clothing and supplies for soldiers, and ran community initiatives like war bond campaigns and conservation education. This group became a powerful example of grassroots activism, demonstrating how women could unify to address the needs of both the war effort and their local community.
World War 1 Thanksgiving Recipe Cranberry


Conservation Recipes, 1917

World War I Cranberry Conserve

Ingredients:

- 4 Cups Cranberries
- 1 Cup of Walnuts
- 1 1/2 Cups Water
- 3 Cups Sugar or Brown Sugar
- 2 1/4 Cups of Raisins
- The Juice of 1 Orange

Instructions:

1. Rinse the cranberries and place in a saucepan on medium heat with the water until the cranberries burst (about 5 minutes.

2. Add the walnuts, sugar, raisins, and orange juice.

1. Rinse the cranberries and place in a large pan on medium heat with the water until the cranberries burst (about 5 minutes). You may want to cover your pot loosely to prevent splashes. 

2. If you picked your own cranberries, now is the time to carefully strain out any leaves, and twigs that might be present. If your cranberries are pre-cleaned move on to step 3.

3. Reduce the heat to a simmer. Add the walnuts, sugar, raisins, and orange juice. Stir occasionally. 

4. Cook for 25 minutes, uncovered or until thick.

5. Pour into sterilized canning jars. 


World War I Recipes
Conservation Recipes, 1917

You might think that 3 cups of sugar is decadent for a conservation recipe but this recipe makes about 64 ounces of conserve.  Jellies, jams, and conserves stretched far and were used to help make substitute breads and meats more palatable. 

The only change I made to this recipe was adding the rasped orange rind. I didn't want it to go to waste. After Thanksgiving I'm planning on using the leftovers to make Cranberry Cream Cheese and Cranberry horseradish sauce.  



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