What’s in a Name? A Seattle Sojourn...

A link to the full story is just below the following announcements.

Upcoming Events

What’s in a Name? A Seattle Sojourn...



by Bethany Groff Dorau

Something New: From here on out, we're hosting full-length versions of these articles in a new section of the website called "Further Reading", and the button below leads there. Making these well researched pieces publicly available means search engines will likely lead more curious people to our resources... and as a bonus, we can add more illustration than ever before.

“I think he said his name is Ted POOR”, says her husband, pointing at the drummer, who is somehow making his drums harmonize with each other. “No chance,” I said. “I never meet another Poor(e)."

We arrived in Seattle at around 4 a.m., and there was much hugging and high-fiving, and then we caught a few hours of delicious sleep at our hotel before the saga of finding our luggage began (we had carry-on bags that had to be checked). To make a very long story short, all was well by the end of the day, and we set off to the University of Washington to see cousin Ted Poor and meet the rest of the family. 

Conferencing, Learning, and Networking at New England Archivists 

by Ashley Adams Serveiss

This year’s theme was “Resilience and Action in the Archives.” It was an appropriate theme, given the current climate we are working under as archivists. Emerging technology, AI, loss of federal funding, and changing researcher habits have presented a number of challenges to the profession. 

Something Is Always Cooking...

Hasty Pudding

In honor of the recent symposium and Tavern Night. This old fashioned dish commonly found in Colonial American kitchens was a staple. This version is adapted from a modern All Recipes offering online. Many different versions can be found on the internet, this is one my mother adapted. What it lacks in good looks, it makes up for in good taste. Lumpy, warm and comforting, perfect for this time of year on it's own or with a generous dollop of whipped cream or vanilla ice cream.

-Shelley Swofford

Ingredients

1 cup packed brown sugar

1 teaspoon vanilla extract

2 tablespoons butter 

1 cup boiling water

1/2 cup white sugar

6 tablespoons all-purpose flour

6 tablespoons corn meal

3/4 cup milk 

1 teaspoon baking powder

3/4 cup chopped nuts

1/2 cup raisins

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Grease a 9 inch square baking dish.

In a medium bowl, mix together brown sugar, boiling water, vanilla, and butter. Pour into prepared baking dish.

In a clean bowl, mix together white sugar, flour, milk, baking powder, nuts, and raisins. Drop by spoonfuls on top of the mixture in the baking dish.

Bake in preheated oven for about 40 minutes. Serve warm.

Enjoy!

Puzzle Me This...

Click the image to do the puzzle

Tim Fountain, Bethany Groff Dorau, James Dorau, and Jono Grey enjoy a historically-accurate joke on-stage at Tavern Night on March 23. Stay tuned for more information and images from a wonderful day!

Museum e-Newsletter made possible through the generosity of our sponsors: