Podcasts about stratford hall

Northern Neck Tourism Coordinator Lisa Hull and Gordon Blaine Steffey with Stratford Hall preview upcoming programs and events.   Have you listened to Stratford Mail--it's a historically-based podcast.   stratfordhall.org  nnk250.us

Stratford Hall President Karen Daley previews the weekend Wine and Oyster Festival 10-6 Saturday/11-4 on Sunday. We talk about Stratford Hall's history, the Great House, a great history podcast that they produce, and Stratford Hall's place in Colonial and American history.  stratfordhall.org

Stratford Hall's Director of Research Gordon Steffey and Communications Director Anne Wilson preview the Wine and Oyster Festival on September 16th.  Info on Stratford Mail, a fabulous history podcast and details on other events this fall at Stratford Hall in Westmoreland.   stratfordhall.org or on Facebook.  

In 1738 a British slave trading ship arrived on the Potomac River. Onboard, 70 enslaved Africans for sale to nearby plantation owners. Some may have been purchased by Thomas Lee to build Stratford's Great House and its dependencies. Today, the Stratford Hall Historic Preserve is paying homage to them and the unknown others who labored […]

Anne Wilson and Karen Daly preview upcoming events (Brews and BBQ on May 6, Family Fun Camp in June) and talk about the historical significance of the site and Great House.  Info at stratfordhall.org.

It's the story of Robert E. Lee like you've never heard it … American historian Allen Guelzo pulls from thousands of letters written by the controversial Civil War general to tackle his life from a new angle. Guelzo joins host Charles Mizrahi to discuss what people get wrong about Lee and the real reason he chose to fight for the Confederacy. Topics Discussed: An Introduction to Allen Guelzo (00:00:00) Stratford Hall (00:02:57) Allen's Inspiration (00:6:21) Seeing Lee in a New Light (00:13:16) Unearthing Lee's Letters (00:20:51) An Act of Treason (00:25:00) Why Lee Chose the Confederacy (00:28:37) Left Out of the Will (00:43:40) Cleansing the Lee Name (00:48:04) An Imposing Man (00:53:25) Judgment and Compassion (01:02:45) Guest Bio: Allen Guelzo is an American historian, bestselling author, and senior research scholar at Princeton University. He's at the forefront of Civil War-era scholarship and specializes in the life and legacy of Abraham Lincoln. His books on Lincoln have won numerous awards. And his most recent title (below) takes a new look at Civil War general Robert. E. Lee. Resources Mentioned: · https://www.amazon.com/Robert-Lee-Allen-C-Guelzo/dp/1101946229 (Robert E. Lee: A Life) Transcript: https://charlesmizrahi.com/podcast/podcast-season-7/2022/04/19/untold-story-robert-lee-allen-guelzo/ (https://charlesmizrahi.com/podcast/)  Don't Forget To... • Subscribe to my podcast! • Download this episode to save for later • Liked this episode? Leave a kind review! Subscribe to Charles' Alpha Investor newsletter today: https://pro.banyanhill.com/m/1962483 (https://pro.banyanhill.com/m/1962483)

Archaeology helps reimagine a fuller range of experiences, including how people ate, innovated, and rebelled. In this episode, “slave cuisine” opens a window to honor the legacy of Black creativity, resistance, and community.  Dr. Peggy Brunache, a food historian and archaeologist, finds shellfish remains in a village of enslaved people, uncovering an untold story of how people found ways to resist. Dr. Kelley Deetz uses Southern food, which is really African food, to initiate difficult conversations about the history of slavery.    (00:01:44) A history of asking “why” – from Caribbean markets to American history classrooms. (00:04:50) Introduction. (00:05:56) Dr. Peggy Brunache's journey to food archaeology as a Haitian-American. (00:13:57) Uncovering slave cuisine. (00:22:33) Dr. Kelley Deetz describes education through food at Stratford Hall. (00:30:43) Slave cuisine today. (00:34:38) Credits.   SAPIENS: A Podcast for Everything Human, is produced by House of Pod and supported by the Wenner-Gren Foundation. SAPIENS is also part of the American Anthropological Association Podcast Library. This season was created in collaboration with the Indigenous Archaeology Collective and Society of Black Archaeologists, with art by Carla Keaton, and music from Jobii, _91nova, and Justnormal. For more information and transcriptions, visit sapiens.org.     Additional Sponsors: This episode was made possible by the UC Berkeley Archaeological Research Facility and the Imago Mundi Fund at Foundation for the Carolinas.   Additional Resources:   About Whitney Battle-Baptiste About Stratford Hall From SAPIENS: The Resistance and Ingenuity of the Cooks Who Lived in Slavery   Guests:   Dr. Peggy Brunache is a lecturer in the history of Atlantic slavery at the University of Glasgow and the first director of the newly established Beniba Centre for Slavery Studies. Follow her on Twitter @peggybrunache.   Dr. Kelley Fanto Deetz is a historian and archaeologist who works as the director of collections and visitor engagement at Stratford Hall, the director of education and historic interpretation at Virginia's Executive Mansion, and a visiting scholar in the department of African American studies at the University of California, Berkeley. 

Stratford Hall Plantation President Karen Daly with an overview of 18th-century historic home and property of the Lee family of Virginia in Westmoreland.

Whether you drive, fly or take the train you don't want to miss the many adventures in the Northern Neck of Virginia. Lisa and Stephanie visit the Tides Inn and Stratford Hall on the Chesapeake Bay. Oysters, biking, duck poop, zip lining, ghosts, snakes, boating and so much more. A little bit of history, ecology lessons and wine tastings are just some of the great suggestions for a family vacation or a Better in Pairs weekend. Thank you to our hosts from the Tides Inn and Stratford Hall as we are excited to re-launch our post-Covid travel podcast with an incredible adventure. Enjoy also the "Oyster Chronicles" learn about nature's most incredible filter and the proper way to eat one and return the shell to the "wuter". Women Travel Better in Pairs - 48 Hour Episode

On September 16, 2020, delivered the banner lecture, “Restoring America's Most Significant Gardens” The story of the Garden Club of Virginia is colorful, courageous, and impressive. It is not a coincidence that 2020 marks the 100th anniversary of the women's suffrage movement, heralding a new age of female participation in American civic life. Concern for the environment and efforts to preserve and restore Virginia's significant public gardens were founding principles of the female-led organization and are more relevant today than ever before. In this Banner Lecture on September 16, 2020, Matt Peterschmidt, Director of Landscapes and Security at Stratford Hall, Dr. Eric Proebsting, Director of Archaeology at Poplar Forest, and Betsy Worthington, member of the Restoration Committee of the Garden Club of Virginia, discuss the legacy of the Garden Club of Virginia in the context of two current projects at Stratford Hall and Poplar Forest, and their unexpected connection to each other. The content and opinions expressed in these presentations are solely those of the speaker and not necessarily of the Virginia Museum of History & Culture.

In this episode of IB Voices, two incredible teachers from Stratford Hall School in Vancouver, Canada, Andrea Ryan and Meg Penafiel, talk about their school’s IDEA Lab (which stands for Innovation Design, Engineering and Arts) and how it seamlessly fits into their school’s IB framework - particularly in their implementation of the IB Middle Years Programme (MYP).

Join Peggy and Teri as they discuss what is happening in their gardens, from saving seed of variegated morning glories and peppers to making wildflower seed bombs. Peggy discusses an African American Foodways Cooking Demonstration given by Stratford Hall in Virginia. Teri discusses the Garden Conservancy and her recent visit to the Patuxent Nursery in Maryland. Together they talk about upcoming gardening events. For more, visit Peggy's website at pegplant.com and Teri's website at cottageinthecourt.com. To contact them, e-mail at gardensnplantspodcast@gmail.com. DRAMM watering products Garden Conservancy Patuxent Nursery Stratford Hall GardenComm

In grocery store aisles and kitchens across the country, smiling images of “Aunt Jemima” and other historical and fictional black cooks can be found on various food products and in advertising. Although these images are sanitized and romanticized in American popular culture, they represent the untold stories of enslaved men and women who had a significant impact on the nation's culinary and hospitality traditions even as they were forced to prepare food for their oppressors. On February 27, 2020, Kelley Fanto Deetz delievered a Banner Lecture that drew upon archaeological evidence, cookbooks, plantation records, and folklore to present a nuanced study of the lives of enslaved plantation cooks from colonial times through emancipation and beyond. She reveals how these men and women were literally “bound to the fire” as they lived and worked in the sweltering and often fetid conditions of plantation house kitchens. These highly skilled cooks drew upon skills and ingredients brought with them from their African homelands to create complex, labor-intensive dishes such as oyster stew, gumbo, jambaya, and fried fish. Deetz restores these forgotten figures to their rightful place in American and Southern history. Dr. Kelley Fanto Deetz is the Director of Programming, Education, and Visitor Engagement at Stratford Hall and teaches part-time at the University of Virginia. She works as a historical consultant for several museum sites throughout the Mid-Atlantic, and has partnered with National Geographic to work on projects related to Nat Turner. Her work is highlighted in National Geographic's documentary film, "Rise Up: The Legacy of Nat Turner." She is the author of the critically acclaimed book, Bound to the Fire: How Virginia's Enslaved Cooks Helped Invent American Cuisine. The content and opinions expressed in these presentations are solely those of the speaker and not necessarily of the Virginia Museum of History & Culture.

In preparation for (yet another) job talk, Colin talks about what he's been doing for the last three years: working on the Lee Family Digital Archive at Stratford Hall. In his talk, he discusses what he's accomplished, the appeals of doing family history, and the pros and cons of digital publishing. It's another guest-free foray into podcasting excellence! 

In preparation for a talk he recently gave at an undisclosed location, Colin talks about his career as an archivist, which began in 2007 at the Virginia Historical Society and has continued on to Smith College, the University of Arkansas Little Rock, and Stratford Hall. What's it like being an archivist, and how does a historian make the transition from graduate school to the archives world? Listen and find out! 

The concept of “Southern hospitality” began to take form in the late eighteenth century and became especially associated with Virginia's grand plantations. This state was home to many of our founding fathers. Their galas, balls, feasts, and entertainments became famous internationally as well as at home. On whose shoulders did this success rest? Not the mistress, whose role was mainly that of social director. The labor was slavery, the abundant and spectacular food was produced by enslaved cooks. Bound to the Fire: How Virginia's Enslaved Cooks Helped Invent American Cuisine (University Press of Kentucky, 2017) is their story. Let's start with where you can't learn about them. Colonial Williamsburg and many plantation houses that are tourist destinations did their best in the early twentieth century to remove all traces of slavery. Field hand houses and kitchens alike were razed. Author Kelley Fanto Deetz is director of programming, education, and visitor engagement at Stratford Hall, the birthplace of Robert E. Lee, near Lynchburg, Virginia. She has made it her work to restore the history of the “disappeared.” First, the kitchen: an external brick building with at least one hearth burning constantly, where the enslaved cooks and their families often lived upstairs. The author examines the question whether being a “house slave” was better that being a field hand. Yes and not. The reader learns why. When the transatlantic slave trade was banned internationally in 1803, Virginia plantation owners began to come under scrutiny from their business associates and abolition groups on both sides of the Atlantic. Discussions at table were becoming problematic, not in small part because enslaved butlers and waiters were hearing about what the world beyond the plantation thought. This gave rise to “protective” architecture between the external kitchen and the house, which Deetz describes in detail (Thomas Jefferson's Monticello is an outstanding example). Nat Turner's failed slave rebellion in 1831 had a further reactionary result: it because illegal for a slave to learn to read or write. The irony is that enslaved cooks did learn to read, write, and do simple math because it was required in their work: reading and writing down recipes, and changing measurements. Labor without negotiating power was the enslaved cook lot. The dynamic between mistress and slave was complex, and the enslaved cook, while powerless, still worked to find ways to bend the power struggle in their own favor. This was inevitable given that the enslaved cook was a de facto member of the master's family, feeding them (often tweaking dishes with African ingredients such as okra), providing companionship to her mistress (plantations were isolated from each other) and her children likewise providing playmates for the mistress's children. And everyone had an enslaved “mammy.” Some details in this book dismay, some shock, but perhaps the most jaw-dropping story is about George Washington and his famous enslaved cook Hercules. This alone makes Bound to the Fire a book to read and reread. Kelle Fanto Deetz has a doctorate in African Diaspora Studies from UC Berkeley and is founding director of the Shared History Project. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/african-american-studies

The concept of “Southern hospitality” began to take form in the late eighteenth century and became especially associated with Virginia’s grand plantations. This state was home to many of our founding fathers. Their galas, balls, feasts, and entertainments became famous internationally as well as at home. On whose shoulders did this success rest? Not the mistress, whose role was mainly that of social director. The labor was slavery, the abundant and spectacular food was produced by enslaved cooks. Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine (University Press of Kentucky, 2017) is their story. Let’s start with where you can’t learn about them. Colonial Williamsburg and many plantation houses that are tourist destinations did their best in the early twentieth century to remove all traces of slavery. Field hand houses and kitchens alike were razed. Author Kelley Fanto Deetz is director of programming, education, and visitor engagement at Stratford Hall, the birthplace of Robert E. Lee, near Lynchburg, Virginia. She has made it her work to restore the history of the “disappeared.” First, the kitchen: an external brick building with at least one hearth burning constantly, where the enslaved cooks and their families often lived upstairs. The author examines the question whether being a “house slave” was better that being a field hand. Yes and not. The reader learns why. When the transatlantic slave trade was banned internationally in 1803, Virginia plantation owners began to come under scrutiny from their business associates and abolition groups on both sides of the Atlantic. Discussions at table were becoming problematic, not in small part because enslaved butlers and waiters were hearing about what the world beyond the plantation thought. This gave rise to “protective” architecture between the external kitchen and the house, which Deetz describes in detail (Thomas Jefferson’s Monticello is an outstanding example). Nat Turner’s failed slave rebellion in 1831 had a further reactionary result: it because illegal for a slave to learn to read or write. The irony is that enslaved cooks did learn to read, write, and do simple math because it was required in their work: reading and writing down recipes, and changing measurements. Labor without negotiating power was the enslaved cook lot. The dynamic between mistress and slave was complex, and the enslaved cook, while powerless, still worked to find ways to bend the power struggle in their own favor. This was inevitable given that the enslaved cook was a de facto member of the master’s family, feeding them (often tweaking dishes with African ingredients such as okra), providing companionship to her mistress (plantations were isolated from each other) and her children likewise providing playmates for the mistress’s children. And everyone had an enslaved “mammy.” Some details in this book dismay, some shock, but perhaps the most jaw-dropping story is about George Washington and his famous enslaved cook Hercules. This alone makes Bound to the Fire a book to read and reread. Kelle Fanto Deetz has a doctorate in African Diaspora Studies from UC Berkeley and is founding director of the Shared History Project. Learn more about your ad choices. Visit megaphone.fm/adchoices

The concept of “Southern hospitality” began to take form in the late eighteenth century and became especially associated with Virginia’s grand plantations. This state was home to many of our founding fathers. Their galas, balls, feasts, and entertainments became famous internationally as well as at home. On whose shoulders did this success rest? Not the mistress, whose role was mainly that of social director. The labor was slavery, the abundant and spectacular food was produced by enslaved cooks. Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine (University Press of Kentucky, 2017) is their story. Let’s start with where you can’t learn about them. Colonial Williamsburg and many plantation houses that are tourist destinations did their best in the early twentieth century to remove all traces of slavery. Field hand houses and kitchens alike were razed. Author Kelley Fanto Deetz is director of programming, education, and visitor engagement at Stratford Hall, the birthplace of Robert E. Lee, near Lynchburg, Virginia. She has made it her work to restore the history of the “disappeared.” First, the kitchen: an external brick building with at least one hearth burning constantly, where the enslaved cooks and their families often lived upstairs. The author examines the question whether being a “house slave” was better that being a field hand. Yes and not. The reader learns why. When the transatlantic slave trade was banned internationally in 1803, Virginia plantation owners began to come under scrutiny from their business associates and abolition groups on both sides of the Atlantic. Discussions at table were becoming problematic, not in small part because enslaved butlers and waiters were hearing about what the world beyond the plantation thought. This gave rise to “protective” architecture between the external kitchen and the house, which Deetz describes in detail (Thomas Jefferson’s Monticello is an outstanding example). Nat Turner’s failed slave rebellion in 1831 had a further reactionary result: it because illegal for a slave to learn to read or write. The irony is that enslaved cooks did learn to read, write, and do simple math because it was required in their work: reading and writing down recipes, and changing measurements. Labor without negotiating power was the enslaved cook lot. The dynamic between mistress and slave was complex, and the enslaved cook, while powerless, still worked to find ways to bend the power struggle in their own favor. This was inevitable given that the enslaved cook was a de facto member of the master’s family, feeding them (often tweaking dishes with African ingredients such as okra), providing companionship to her mistress (plantations were isolated from each other) and her children likewise providing playmates for the mistress’s children. And everyone had an enslaved “mammy.” Some details in this book dismay, some shock, but perhaps the most jaw-dropping story is about George Washington and his famous enslaved cook Hercules. This alone makes Bound to the Fire a book to read and reread. Kelle Fanto Deetz has a doctorate in African Diaspora Studies from UC Berkeley and is founding director of the Shared History Project. Learn more about your ad choices. Visit megaphone.fm/adchoices

The concept of “Southern hospitality” began to take form in the late eighteenth century and became especially associated with Virginia’s grand plantations. This state was home to many of our founding fathers. Their galas, balls, feasts, and entertainments became famous internationally as well as at home. On whose shoulders did this success rest? Not the mistress, whose role was mainly that of social director. The labor was slavery, the abundant and spectacular food was produced by enslaved cooks. Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine (University Press of Kentucky, 2017) is their story. Let’s start with where you can’t learn about them. Colonial Williamsburg and many plantation houses that are tourist destinations did their best in the early twentieth century to remove all traces of slavery. Field hand houses and kitchens alike were razed. Author Kelley Fanto Deetz is director of programming, education, and visitor engagement at Stratford Hall, the birthplace of Robert E. Lee, near Lynchburg, Virginia. She has made it her work to restore the history of the “disappeared.” First, the kitchen: an external brick building with at least one hearth burning constantly, where the enslaved cooks and their families often lived upstairs. The author examines the question whether being a “house slave” was better that being a field hand. Yes and not. The reader learns why. When the transatlantic slave trade was banned internationally in 1803, Virginia plantation owners began to come under scrutiny from their business associates and abolition groups on both sides of the Atlantic. Discussions at table were becoming problematic, not in small part because enslaved butlers and waiters were hearing about what the world beyond the plantation thought. This gave rise to “protective” architecture between the external kitchen and the house, which Deetz describes in detail (Thomas Jefferson’s Monticello is an outstanding example). Nat Turner’s failed slave rebellion in 1831 had a further reactionary result: it because illegal for a slave to learn to read or write. The irony is that enslaved cooks did learn to read, write, and do simple math because it was required in their work: reading and writing down recipes, and changing measurements. Labor without negotiating power was the enslaved cook lot. The dynamic between mistress and slave was complex, and the enslaved cook, while powerless, still worked to find ways to bend the power struggle in their own favor. This was inevitable given that the enslaved cook was a de facto member of the master’s family, feeding them (often tweaking dishes with African ingredients such as okra), providing companionship to her mistress (plantations were isolated from each other) and her children likewise providing playmates for the mistress’s children. And everyone had an enslaved “mammy.” Some details in this book dismay, some shock, but perhaps the most jaw-dropping story is about George Washington and his famous enslaved cook Hercules. This alone makes Bound to the Fire a book to read and reread. Kelle Fanto Deetz has a doctorate in African Diaspora Studies from UC Berkeley and is founding director of the Shared History Project. Learn more about your ad choices. Visit megaphone.fm/adchoices

The concept of “Southern hospitality” began to take form in the late eighteenth century and became especially associated with Virginia’s grand plantations. This state was home to many of our founding fathers. Their galas, balls, feasts, and entertainments became famous internationally as well as at home. On whose shoulders did this success rest? Not the mistress, whose role was mainly that of social director. The labor was slavery, the abundant and spectacular food was produced by enslaved cooks. Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine (University Press of Kentucky, 2017) is their story. Let’s start with where you can’t learn about them. Colonial Williamsburg and many plantation houses that are tourist destinations did their best in the early twentieth century to remove all traces of slavery. Field hand houses and kitchens alike were razed. Author Kelley Fanto Deetz is director of programming, education, and visitor engagement at Stratford Hall, the birthplace of Robert E. Lee, near Lynchburg, Virginia. She has made it her work to restore the history of the “disappeared.” First, the kitchen: an external brick building with at least one hearth burning constantly, where the enslaved cooks and their families often lived upstairs. The author examines the question whether being a “house slave” was better that being a field hand. Yes and not. The reader learns why. When the transatlantic slave trade was banned internationally in 1803, Virginia plantation owners began to come under scrutiny from their business associates and abolition groups on both sides of the Atlantic. Discussions at table were becoming problematic, not in small part because enslaved butlers and waiters were hearing about what the world beyond the plantation thought. This gave rise to “protective” architecture between the external kitchen and the house, which Deetz describes in detail (Thomas Jefferson’s Monticello is an outstanding example). Nat Turner’s failed slave rebellion in 1831 had a further reactionary result: it because illegal for a slave to learn to read or write. The irony is that enslaved cooks did learn to read, write, and do simple math because it was required in their work: reading and writing down recipes, and changing measurements. Labor without negotiating power was the enslaved cook lot. The dynamic between mistress and slave was complex, and the enslaved cook, while powerless, still worked to find ways to bend the power struggle in their own favor. This was inevitable given that the enslaved cook was a de facto member of the master’s family, feeding them (often tweaking dishes with African ingredients such as okra), providing companionship to her mistress (plantations were isolated from each other) and her children likewise providing playmates for the mistress’s children. And everyone had an enslaved “mammy.” Some details in this book dismay, some shock, but perhaps the most jaw-dropping story is about George Washington and his famous enslaved cook Hercules. This alone makes Bound to the Fire a book to read and reread. Kelle Fanto Deetz has a doctorate in African Diaspora Studies from UC Berkeley and is founding director of the Shared History Project. Learn more about your ad choices. Visit megaphone.fm/adchoices

Bernie Barclay was born in Ohio, but she's lived in Virginia most of her life. She works with Colin at Stratford Hall. Their talk puts the “ramble” in American Rambler, covering everything from Iron Maiden and transgender bathrooms to growing up in Gloucester County, Turkish politics, and early Genesis. People born between 1972 and 1975 might be especially interested, but y'all should check this one out.

Karen Louvar is Collections Manager at Stratford Hall. She now lives in Virginia, but her moves across the country tell us a lot about surviving in the 21st century economy. Karen talks with Colin about growing up in West Virginia, her years in college in Kentucky, and the eternal resting place of "Socks," the presidential cat.

Phil Mark has worked at Stratford Hall for nine years as the Director of Preservation. He talks with Colin about growing up outside of Flint, Michigan, raising three kids, and an unpleasant encounter with a Georgia hillbilly. Also, Colin talks about his Labor Day Sunday watching Kashmir, a Led Zeppelin tribute band.