Tag: food

From Our Kitchens to Yours

They say food brings people together. A shared meal between friends or family can knit us together in the best of times and the worst of times; it can tell us about where we came from and our current situations. Right now, many folks are feeling very disconnected, both physically and socially, which is why we couldn’t think of a better post for Flashback Friday than one that highlights something that always makes us feel connected: food.

Copper Country, what are you cookin’ up for yourself and loved ones right now? While we sadly can’t smell or taste your delicious cooking, we want to see what you’ve been making at home that makes you feel connected! Dish it up and share away! We’ll get started with a couple of bites from our Van Pelt and Opie Library staff.

Erin Matas (Faculty Engagement and Research Support Librarian) and Cécile Piret

As a Belgian, chocolate is my core comfort. Sharing chocolate with my family during the 4 pm goûter is the bright light of my day. – Cécile Piret


Lindsay Hiltunen (University Archivist)

In these times of uncertainty and isolation, some of us turn to classic comfort food to fuel the soul and calm the heart. This dish is so special to me because it is one that I always made for others. Each time I cook it I think of the long afternoons cooking this slow cook dish, drinking wine with friends and family, blasting records, chopping veggies and sharing stories. 

Season with salt and pepper, then lightly coat with flour of your choice, then sear 2-3 lbs of stew beef (usually in two batches) in a big pot or Dutch oven on the stovetop. I use a butter and olive oil combo to serve as the fat to sear the beef in. About 4 tablespoons butter and olive oil to coat the bottom of the pot. You can add a little more to sear the second batch if needed.

Remove the meat, lower temp to medium high and add a bottle of red wine, deglaze the bottom of the pot to get all the good bits. Add meat back to the wine, add a quart of beef stock, 1 and a half teaspoons of ground cloves, 8-12 smashed garlic cloves (depends on how much you like garlic), 10 fresh thyme sprigs (or dry thyme is fine – not sure about conversion), two bay leaves, and salt and pepper to taste.  Then simmer the beef on medium or medium low (depends on your equipment) for three hours (first twenty minutes uncovered, the rest covered.) In the last hour I add a small bag of baby carrots (or chop up 6-8 regular carrots), 10-12 quartered yellow potatoes, and chopped mushrooms of your choosing. I like button or cremini mushrooms. In the last half hour I add a bag of pearl onions. Sprinkle with parsley or chives before serving. Enjoy with crusty bread and red wine, or all on its own!

Feeds a crowd or makes a lot of lefties for a couple and it tastes better the next day.

Allison Neely (Archivist)

Irish Potato Pie

While I would classify myself as an adventurous eater; I’ll always be a Midwestern girl at heart. The fact that I’m always that person scouting out the weirdest, wackiest food at the MN State Fair says a lot about my food preferences. That said, what could be more Midwestern than a dish containing meat and potatoes?! 


This Irish Potato Pie is a new recipe to my family and definitely a keeper. We pulled it out of the Internet ether to celebrate St. Patrick’s Day this year as a nice way to celebrate the day and enjoy some good old fashioned comfort food. Layers of golden potatoes, the saltiness of the bacon, and sweetness of the sauteed onion complemented the flaky puff pastry and the rich heavy cream drizzled above; making for a very hearty meal. Definitely one that will stick with you!

Chefs’ Notes

Times like this call for simplicity and creature comforts; for sharing knowledge and gifts with one another. We hope that these anecdotes from our kitchens and homes brighten up your day and give you some cooking inspiration. What are you cookin’ up this weekend?!

Stay tuned for our next installment of From Our Kitchens to Yours!


Female Spaces, Working Class Communities, and the Labor Movement

Please join us for visiting scholar Shannon Kirkwood at 4:00 pm on Thursday July 17 in the East Reading Room of the Van Pelt and Opie Library on the Michigan Technological University campus. This event is free of charge and open to the public. Refreshments will be served.

In this presentation, Kirkwood will address the politics of female space in a male-dominated labor movement, as well as class consciousness based home, kin and neighborhood networks. These themes will be discussed in the contexts of the Copper Country, Seattle and Glasgow.

Kirkwood is a doctoral student at Central Michigan University and a recent presenter at “Retrospection and Respect: the 1913-1914 Mining/Labor Strike Symposium of 2014”. Her research has focused on the participation of miners’ wives in the 1913-14 Copper Strike and the indirect relationship these women had with the mining companies, their relationships with their men, and their relationships with each other.

Kirkwood’s research visit and presentation are supported by a travel grant from the Friends of the Van Pelt and Opie Library. Since 1988, the Michigan Tech Archives Travel Grant program has helped scholars advance their research by supporting travel to the manuscript collections at the Archives.

For more information, feel free to call the Michigan Tech Archives at 906-487-2505, email at copper@mtu.edu, or visit them on the web at http://www.lib.mtu.edu/mtuarchives/.


What’s cookin’ today in the reading room.

I worked with a researcher in the Archives today who was interested in any records or documentation of foodways. What are “foodways,” you may ask. Well, that’s academe-speak for what people eat, the social implications of what, how, and with whom they eat; basically, how people interact with food. Food is love, right?

The researcher, Casey Rudkin, an RTC doctoral student, was looking for things like cookbooks and any records that might contain recipes. She was particularly interested in the Brockway Diaries Collection (MS-010), thinking that perhaps Lucena Brockway had noted “receipts,” as recipes were sometimes referred to in the early 19th century and prior. Lucena kept a pretty terse journal, but there are plenty of details to be gleaned of early life on the Keweenaw by the dedicated researcher.

Casey did the hard work, but occasionally we puzzled together over the meaning of some of the text in the diaries; Lucena was not the most legible scribe. We struggled over an entry that recorded the canning of a bushel of cherries, and eventually learned that on one autumn afternoon she and two other women put up 13 cans of cherries by 7 o’clock! No mean feat even on a modern gas range. I can only imagine what that was like on a wood stove in a kitchen without electricity or running water.

Kitchen, circa 1913
This is the kitchen of the Putrich residence in Seeberville (Painesdale), Michigan. It dates to about 40 years later than Lucena Brockway's day of canning. The merchant family Brockway's kitchen may have been a bit larger than the working class Putriches, but the appliances and equipment were quite likely similar.

Lucena seemed to have been ill frequently. Many of her recipes deal with home remedies. One entry notes a “cure for small pox.”

Casey shared her notes with me from the final page of Lucena Brockway’s 1869 diary, written opposite the back cover page (Coll. #MS-010, The Brockway Diary Collection, Box 1, Folder 5). I’m posting it here with a disclaimer that the excerpt is intended for informational purposes only.

Cure for Small Pox

Sulphate of zinc one grain;
Foxglove (digitalis) one grain;
half a teaspoonful of sugar;
mix with two tablespoonfuls of water.

When thoroughly mixed add—
four ounces of water.
Take a spoonful every
hour. Either disease
will disappear in twelve
hours. For a child smaller
doses according to age.
If counties would com
pel Physicians to use
this there would be no
need of Pest houses.

Lucena notes that the remedy worked for Scarlet fever too.

As work continues on our NHPRC-funded project to create collection level descriptions for all of our manuscript collections, we are truly “revealing hidden collections.” Cataloging archivist Beth Russell was able to suggest another source that contained recipes or descriptions of food. In the collection of Perkins Burnham Correspondence (Acc. # 01-103A), a healthy young clerk in the Eagle Harbor general store describes meals at his boarding house with great gusto.

Mmmm, I’m getting hungry….