Posts tagged ‘Smithsonian’
In January 2015, Smithsonian Gardens, the U.S. Botanical Garden, and the National Museum of Natural History will open a new temporary exhibit, Orchids: Interlocking Science and Beauty. This three-month exhibition (January 24-April 26, 2015) will feature thousands of live orchids and offer visitors the opportunity to explore how new ideas, technologies, and inventions change the way we study, protect, and enjoy these beautiful plants.
Volunteer orchid interpreters will have the opportunity to engage the public in this beautiful exhibition space and help visitors understand how each new innovation, like a puzzle piece, fills in gaps in our knowledge and creates a larger and more complex picture of orchids. As a volunteer, you will be trained to answer questions, provide additional information, and offer visitors short, hands-on activities to encourage them to think more deeply about how we study, protect, and enjoy orchids. You will also have the opportunity to assist with public programs and special events related to the exhibition.
Volunteer Position Duration: November 17, 2014 – April 26, 2015 (including training)
Training: Four training sessions beginning in November. Training sessions will include sessions on museum learning, visitor engagement, and exhibit content. Each session will be led by Smithsonian Gardens’ museum educators and orchid experts.
Qualifications: Volunteers should have an interest in orchids (though prior knowledge is not necessary) and in be comfortable working with diverse audiences. Good communication skills are a must. Experience teaching or delivering interpretive tours/programs is a bonus.
APPLICATION DEADLINE – OCTOBER 30, 2014
This week we are highlighting a tree that is not growing in our Victory Garden—yet. Every Thursday in September we are exploring one of four key maritime regions with connections to the War of 1812 at FOOD in the garden at the National Museum of American History: the Long Island Sound, the Chesapeake Bay, the Great Lakes, and New Orleans. This week’s theme transports us to the Great Lakes region for a discussion of the ever-changing agricultural heritage of the “Eden of the West.” Join us in the Victory Garden for delicious food, cider-making demonstrations from Distillery Lane Ciderworks, rhubarb and apples pies from Whisked! Bakery, and more. Tickets available here.
What is more American than apple pie? At one point in American history the answer might have been apple cider. Cultivated apples (Malus domestica) originated from the wild species Malus sieversii in Asia and were brought to North America by European colonists in the seventeenth century. Much of the climate of North America was found to be amenable to growing apples. Through the process of grafting, regional varieties proliferated to create a distinctly American pomology. Both George Washington and Thomas Jefferson grew apples on their farm estates (here at Smithsonian Gardens we like to think of them as the founding gardeners) and produced cider. Today cider usually refers to the sweet, non-alcoholic variety. The cider (or “cyder”) of the 18th and 19th centuries was a fermented, alcoholic beverage and much different than the commercially-available hard cider today. Dry, cloudy, and lightly effervescent, cider was brewed in relatively small batches and tasted distinctly of the maker’s favorite blend of local apples. Cider apples are more bitter than apples used for baking and eating fresh, and there were hundreds of choices. Jefferson preferred ‘Golden Wilding’ and ‘Red Hughes’ for his cider. According to author Frank Browning in his book Apples, casks of cider were even used as an informal currency, an acceptable payment for goods and services.
Every apple-growing region in the United States was once known for their locally-developed cultivars. Lumpy or squat or pink on the inside, apples can express a certain terroir particular to the people and places who gave them root. Apples with names like ‘Chenango Strawberry’ and ‘Black Oxford’ are stories begging to be told. In the twentieth century Prohibition left cider production at a standstill and a more robust national transportation system put apples on the table no matter the season. Now, at most grocery stores only about a dozen varieties are available, cultivated over the years for their hardiness and sweeter flavor. The United States is now the second-leading producer of apples in the world, after China. ‘Red Delicious’ reigns as local apples have faded away, some lost but others making a comeback as interest in historic American food and foodways grows.
Once “new” to the Great Lakes region, apples are now deeply ingrained in the cultural and culinary heritage of New York, Pennsylvania, Ohio, Indiana, and Michigan. At FOOD in the Garden this week our panel will discuss apples and other exotic (and sometimes invasive) species introduced to the Great Lakes region as settlers moved westward in search of fertile farmland. Tim Rose of Distillery Lane Ciderworks will be joined by Jodi Branton of the National Museum of American Indian and Rick Finch, interim director of the Glenn Miller Birth Place Museum for the discussion.
We hope to see you tomorrow evening in the Victory Garden as we raise a glass of cider to food history!
-Kate Fox, Smithsonian Gardens educator
This is the second in a series of blog posts highlighting heirloom plants growing in our Victory Garden at the National Museum of American History with ties to the FOOD in the Garden theme of the week. Every Thursday in September we are exploring one of four key maritime regions with connections to the War of 1812: the Long Island Sound, the Chesapeake Bay, the Great Lakes, and New Orleans. We hope to see you tomorrow evening in the Victory Garden as we enjoy garden-fresh food, cocktails and hard cider from New Columbia Distillers and Distillery Lane Ciderworks, and learn more about two hundred years of Chesapeake Bay foodways. This week’s event is sold out, but you can follow @amhistorymuseum on Twitter for live updates. Tickets for the programs on September 18th and 24th can be purchased here.
This spicy heirloom pepper has deep roots in African-American history, the fishing industry, and the food traditions of the Chesapeake Bay region. The fish pepper is both a decorative and culinary treasure; beautiful variegated foliage provides an attention-grabbing backdrop for the striated peppers that range from white to green to deep oranges and reds. It’s a workhorse plant that’s pretty enough to show off in the front yard as an ornamental and produces peppers with a mellow heat all summer long.
The origins of the fish pepper (Capsicum annum, the same species as the Tabasco pepper) are mysterious, but it likely arrived in North America by way of the Caribbean. A possible genetic mutation caused the plant to produce the prized spicy, light-colored peppers. African-American slaves and freedmen in Antebellum Maryland used the pepper to add an unanticipated heat to fish, shellfish—and even terrapin—stew. It was a prized “secret” ingredient in white sauces. The creamy, green young peppers added undetected heat to a white sauce without muddying the color. According to the authors of Chasing Chiles: Hot Spots along the Pepper Trail, the decline of the fish pepper (and its brush with extinction) is closely tied to the decline of the fishing industry in the Chesapeake Bay, though this heirloom is now is making a culinary comeback in the Baltimore area and is available from some seed companies.
Here are two past blog entries from Smithsonian Gardens and the National Museum of American History on the history of fish pepper. Enjoy!
-Kate Fox, Smithsonian Gardens educator
This month we are collaborating with the National Museum of American History to present the second annual FOOD in the Garden evening series. Every Thursday in September we will explore one of four key maritime regions with connections to the War of 1812: the Long Island Sound, the Chesapeake Bay, the Great Lakes, and New Orleans. Join us tomorrow for a relaxed evening in the Victory Garden & enjoy fresh food and cocktails as we discuss the foodways and waterways of the Long Island Sound. Every week we’ll highlight a different plant from the Victory Garden with ties to the past and present agricultural heritage of the featured region.
The ‘Long Island Cheese’ pumpkin is a little-known heirloom with a mild, sweet flavor, making it a longstanding regional favorite for pies. This cream-colored pumpkin can be found peeking through its light-green leaves in our Victory Garden at the National Museum of American History. It was a popular variety in the Long Island Sound area in the 1800s, mentioned frequently in cookbooks and farmers’ almanacs, but is less common and harder to find in today’s modern markets. A member of the Cucurbita moschata species, this vine originated in Central or South America and made its way via trade and commerce to European and North American gardens as early as the 1500s. By the time of the Revolutionary War it was commonly found in gardens and markets up and down the Atlantic seaboard. In 1807, Bernard McMahon of Philadelphia introduced cheese pumpkin seeds to the commercial market. Cheese pumpkins made their way into seed catalogs and were popularly cultivated in the Long Island region.
The ‘Long Island Cheese’ pumpkin does not, in fact, taste like cheese at all—though we think it would make an excellent filling for ravioli. The flattened shape and the ribbed, light skin of the pumpkin resemble a wheel of cheese, a common sight in early American markets. Connecticut and the New England states were famous for their dairy production, exporting their delicious cheeses to other states and territories.
The medium-sized cheese pumpkins have deep orange, stringless flesh and a sweet taste, a perfect choice for pumpkin pie. According to one D.D. Tooker in an 1855 issue of the Michigan Farmer, cheese pumpkins were the pick of the pumpkins for any self-respecting pie baker:
The ‘Sweet pumpkin,’ alias ‘Cheese pumpkin’ or ‘pie squash,’—is the only true article, in my opinion, for making that most delicious of ‘yankee notions’—pumpkin pie—and I am not alone in my opinions, for I have yet to see the individual who would not agree with me in this matter . . . The shape and color of the fruit resembles that of a small sized dairy cheese, its flesh is very firm, fine grained and brittle, is of a rich orange color, and very sweet. They will keep all winter in a cool dry cellar if picked and stored before ‘Jack Frost’ touches them.
Seeds are still available from a variety of heirloom seed companies. Or be on the lookout for one in your local farmer’s market or pumpkin patch for the upcoming Thanksgiving baking season. As Tooker observed, this pumpkin stores very well in a cool, dry place.
Tomorrow evening, September 4th, FOOD in the Garden attendees will have the opportunity to sample spirits from Westford Hill Distillers, learn about the process of salt-making from Amagansett Sea Salt, and chat with the Smithsonian Gardens horticulturists who keep the Victory Garden growing. The evening’s panelists include Cindy Lobel, author of Urban Appetites: Food and Culture in Nineteenth-Century New York, Stephanie Villani, co-owner of Blue Moon Fish, and Diana Whitsit of Terry Farms.
More information about the program and how to purchase tickets for “Long Island Sound: Human Impact” can be found here.
Up next week: a pepper to spice up your seafood stew just in time for “Cultural Connections: The Chesapeake” on September 11th.
-Kate Fox, Smithsonian Gardens educator
This monocarpic, herbaceous banana is a wonderful specimen in any garden. Monocarpic describes plants that flower, set seed, and then die. Ensete superbum, or cliff banana, is native to India and has a conical pseudo-stem made up of overlapping leaf sheaths. Its bright green leaves, reaching six feet in length, drop during winter. The plant may reach ten to twelve feet while blooming. The inflorescence (or flower head) is a curved terminal spike with triangular oblong fruits and reddish brown bracts that persist for some time to add ornamental value. This banana, unlike many others, does not produce suckers and only reproduces by seed. In some extraordinary cases, plants in the wild can go into a three to four year dormancy period.
This rare plant in now on display in the Enid A. Haupt Garden. You can see it for a limited time just inside the west entrance to the garden, close to the entrance to the S. Dillon Ripley Center.
-Matt Fleming, Smithsonian Gardens horticulturist
The Enid A. Haupt Garden is a symmetrical, manicured Victorian parterre gracing the Smithsonian Quad. While the design of the garden changes with the seasons, it usually has topiaries or tall urns in each of its four corners. This year, however, the plants have been replaced by four large bronze birds, each one representing an extinct species native to North America.
The birds, the work of artist Todd McGrain, are part of the Lost Bird Project. The project seeks to create awareness of the vulnerability of living things when they are hunted or their habitats are destroyed. The sculpture closest to the southeast corner of the garden is the heath hen, whose history is closely entwined with that of the areas where it once thrived, from Maine to Virginia.
A subspecies of the prairie chicken, the heath hen was considered a culinary treat. Indeed, some have suggested that it was the heath hen rather than the turkey that the Pilgrims consumed during the first Thanksgiving. Because they were a cheap food source, heath hens were hunted and eaten, and their numbers dropped sharply. By 1870, there were none in the US mainland; their dwindling population was confined to the island of Martha’s Vineyard off the coast of Massachusetts. By the turn of the 20th century, only 100 heath hens were left and the island placed a ban on hunting. This measure, together with the creation of a sanctuary, increased their population to 800 by 1916. But a fire destroyed much of their breeding ground that year, and that, together with a harsh winter, disease, and the rise of predatory birds, once again imperiled the heath hen. By 1927, there were only 13 birds left. The last heath hen, known as Booming Ben for his distinctive and haunting hoot, died in 1932.
McGrain has depicted the hen with an open beak, as if Ben were trying to tell us something. The sculpture was made using the lost-wax method. The bird was first carved in wax, then covered with a ceramic material and baked in an oven. This burned away the wax, leaving a mold in the shape of the bird. The molten bronze was then poured into the mold, after which it hardened and assumed the desired form. The artist has therefore created a memorial to the extinct bird, both honoring the heath hen and reminding us of its extinction, an event that could have been averted with greater environmental knowledge and awareness.
-Annette B. Ramírez de Arellano, Smithsonian Gardens volunteer
Join us this Saturday, May 9th, from 10 a.m. to 3 p.m for a celebration of “Water, Water, Everywhere” at Garden Fest in the Enid A. Haupt Garden. In this blog entry Sarah Tietbohl writes about just one of the many ways we try to conserve water at Smithsonian Gardens.
When I first started at Smithsonian Gardens in 2010 I was assigned the job of cleaning the Moongate fountain in the Enid A. Haupt Garden. I was excited about this task as I would have an opportunity to learn to use a new piece of equipment and keep cool during the hot summer months. I estimated that the fountain would need to be cleaned maybe once a month. With the pond open between April and October, that would total seven times a year. That spring, the cleaning schedule started out at once a month. As the season went on and the temperatures climbed into the 90s, I noticed that the fountain was growing algae at a rapid pace. It turned the water a sickly slimy-green color. That once-a-month cleaning turned into scouring once or twice a week! That season, I ended up cleaning the fountain well over twenty times. The next year it was the same story.
After the summer of 2011, I really started to think about all of the water, energy, and time it takes to clean the Moongate fountain. I started to gauge the amount of water that was being used in one year to clean and fill the fountain. I calculated that it takes 2,300 gallons of water just to fill the fountain each time it is cleaned, plus 200 gallons or so to clean it. I decided to research environmentally-friendly products that would reduce the amount of algal growth, thereby cutting down on the amount of water needed to re-fill the fountain after each cleaning. Fewer cleaning sessions would also result in less emissions (and noise) generated from the power washer that runs every time the fountain is cleaned. I started experimenting with a non-toxic black pond dye. Adding black dye to the fountain reduced the amount of sunlight that was able to penetrate the water, which in turn reduced the algal growth. I found the dye to be very effective and talked my colleagues into using it in the fountains in the Ripley and Folger Gardens as well. Thanks to the black dye solution, Smithsonian Gardens has reduced fountain water use from 60,000 gallons a year to slightly less than 22,000 gallons- a terrific way for Smithsonian Gardens to employ a sustainable alternative in its operations.
-Sarah Tietbohl, Smithsonian Gardens