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jars in 1900 farm house pantry

What’s Cooking – Food Preservation

Posted on August 19, 2019

Even in the heat of summer, Iowa farmers were historically preparing for the winter to come. Harvested foods had to be preserved for winter and without reliable refrigeration until the 20th century, freezing wasn’t an…

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cucumber and tomato salad

What’s Cooking – Fruits and Vegetables

Posted on August 13, 2019

Iowans have enjoyed the produce of their gardens in late summer for hundreds of years. The Ioway farmers looked forward to squash, beans, and sweet green corn. Pioneers enjoyed fresh berries, tomatoes, and other seasonal…

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hog

What’s Cooking – Beef and Pork

Posted on August 5, 2019

For many people, a Midwestern dinner is built around a central dish of meat. It was the main protein source throughout much of the 18th and 19th century. The Ioway culture was built around when…

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1900 farm

What’s Cooking – Breads and Leavenings

Posted on July 29, 2019

Bread, of some form, was a staple for most Iowa farming families, beginning with Native American cultures. The Ioway made unleavened corn bread baked on hot stones around their open fires. Pioneers used both corn…

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red corn

What’s Cooking – Corn and Beans

Posted on July 22, 2019

Corn and soybeans are staples of Iowa Agriculture in 2019. The USDA estimated Iowa farmers produced 2.52 billion bushels of corn in 2017 and 564,000 bushels of soybeans in 2018! But the term “corn and…

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interpreter in Tangen

What’s Cooking – Cultural Food Traditions

Posted on July 15, 2019

The food people choose to eat is influenced by many things–what is affordable, what is available, what we find tasty, and what our family and community traditions have taught us is appropriate or needed. The…

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cake at Pioneer Wedding

What’s Cooking – Celebration Foods

Posted on July 8, 2019

Midwesterners love a good party. It can be a dinner party, a picnic, a birthday party, a potluck. This week Living History Farms interpreters take a look at special occasion foods and celebration ingredients through…

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1900 intern

What’s Cooking – Food Challenge Saturday

Posted on July 3, 2019

The technology of preparing food has drastically changed over the last 300 years in Iowa. Our historical interpreters usually don’t begin working at Living History Farms knowing how to cook over an open fire, on…

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chicken

What’s Cooking – Fish and Fowl

Posted on June 25, 2019

Pork is the meat most associated with modern Midwestern culture, but it certainly isn’t the only one! Through Iowa’s history, both fish and poultry have been active meal ingredients. This week Living History Farms’ food…

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milking cow

What’s Cooking – Dairy and Fats

Posted on June 18, 2019

In 2019, we tend to be very particular about how much fat and oil is in our daily diet. Some fat is needed for our bodies to provide energy reserves, protect our cells and help…

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