Knit Some Socks Knit-Along

On Saturday March 5th, despite the weather, we had around 45 lovely knitters join Christine LeGrow and Shirley Scott for an afternoon of knitting. Participants knitted traditional Newfoundland socks found in Operation Homespun which is produced by the Anna Templeton Centre and is available for purchase!

While participants were ribbing k2, p2, Christine read poems and excerpts from A Pair of Grey Socks: facts and fancies by Tryphena Soper Duley; Verses by Margaret Duley. The book was written in 1916 and was a perfect way to connect the knit-along with the 100th anniversary of the First World War. "A woman is knitting most all the day, a sock that shapes from a ball of grey, her fingers fly, and the needles click, fast grows the sock so soft an thick..." In the poem, white stripes on the grey sock "marks the socks for the slender youth who does his part for the cause of truth. The red is a sign for the hardy man, at the height of his strength in life's short span... blue in the sock is the medium size, the colour dear to sailors' wives. So in the grey socks red, white and blue form our colours so bright and true..."

Shirley Scott told us about the research she did for Canada Knits: Comfort in a Northern Land. The favourite story of the afternoon was Queen Elizabeth I encouraging the knitting industry. Shirley said after Queen Elizabeth I received her first pair of silk knitted socks she stated, "... indeed I like silk stockings so well, because they are so pleasant, fine and delicate, that henceforth I will wear no more cloth stockings."

After the ribbing of the sock, it was time for the leg of the sock which is composed by a simple stockinette stitch. Shirley and Christine showed examples of mistakes that can be made when knitting a sock. For example, the ribbing being too tight to fit your foot in or the foot of the sock being too big causing it to fold in your shoe!

Laughs were had and knowledge was shared! I had an e-mail from a participant saying she felt lost at the beginning but a wonderful lady next to her was extremely helpful and she has been working on her sock since. We also had someone text a photo to Christine who was knitting the pattern in Quebec at the same we were here in St. John's. We hoped the knit-along would do exactly this.

This Saturday is the last session! Christine and Shirley will be showing participants how to turn the heel and graft the toe. If you missed last week and are interested in coming this Saturday, send me an e-mail so I can send you the pattern for you to catch up -- stephanie@heritagefoundation.ca.

Living Heritage Podcast Ep034B Youth Heritage Forum with Alanna Wicks

Alanna Wicks holds a BA in Folklore and Cultural Anthropology, and a MA in Public Folklore, both from Memorial University. She has been working and volunteering in the field of culture and heritage since 2006 in both Nova Scotia and Newfoundland. She currently sits as Director on the Association of Newfoundland and Labrador Archives Executive Board and volunteers regularly with archives within the community.

In March 2015, she organized and moderated the province’s first Youth Heritage Forum. Alanna dropped by the Heritage Foundation of NL office to talk about the planning of the heritage forum, and offered suggestions for heritage organizations wanting to engage youth.

The Memory Store: The root cellar capital of the world...

The video for this week's the Memory Store was filmed in Elliston, NL inside one of the many root cellars found in the community. In this clip Don Johnson with Tourism Elliston describes the tourism and introduction of two festivals which developed in the town of Elliston as a result of the abundance of root cellars in the town.

Watch the video below or click here to watch the video on YouTube.

Click here for more information about the root cellar's history and architecture.
If you missed our initial post explaining the concept of the Memory Store clip here to go back to our first blog post with the introduction video or check out our YouTube channel at ICH NL.

Stay tuned for more short stories about historic places in the province, in the form of short oral history interviews conducted with the people who care about those places and if you have a personal memory about a historic place in Newfoundland and Labrador, and want to add your voice to the Memory Store project, let us know at ich@heritagefoundation.ca

-Terra

Two more Newfoundland recipes for #mustardpickles (and one from Niagara Falls!)

Our ongoing quest for mustard pickle recipes continues. First up is from Jason Sellars, who writes, "This recipe comes from my mom and is made annually by the case from ingredients grown from her vegetable garden in Winter Tickle, Newfoundland. Try finding that on a map, I dare ya! Way better than any store bought."
RUBY SELLERS' GREEN TOMATO MUSTARD PICKLES

5 lbs green tomatoes
2 small cucumbers
2 green peppers
1 red pepper
2 1/2 lbs onions
1 head cauliflower
1 small cabbage

Paste:
1/2 cup flour
1 cup vinegar
2 tbls tumeric
2 tbls dry mustard

Cut vegetables in small pieces and soak in water and 1/2 cup salt overnight.
Drain and add:
2 cups vinegar
4 cups white sugar
Boil for 45 minutes.
Add paste gradually to thicken.
Place in sterile bottles.

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Next we have a recipe from Sheila Cooke, who writes, "This is my late husband's recipe with comments (in parentheses)."
WAYN'ES MUSTARD PICKLE RECIPE using a food processor

(Note: I double dry mustard, and put all veggies except cauliflower through French fry blade on processor. You choose.)

Step #1
Use a stainless steel or granite enamel bowl

3 quarts cucumbers (baby dill size) sliced like bread & butter pickles
1 large head cauliflower--broken into tiny flowerettes
3 - 4 large yellow onions
1 large Jalapeno pepper, cut fine (wear rubber gloves as these have oil that skin sucks up)

Salt all above with 1/2 cup pickling salt and let stand over night (or all day)

Step #2

After standing time passes, drain well and rinse well using sieve.
Add:
1 bunch celery cut to preference (I slice across the stalks)
4 large sweet red peppers, chopped (I use pimentos if they are available)
8 cups white sugar
40 oz. (5 cups) white vinegar
2 1/2 cups water Use half the water to blend 4 tblsp dry mustard
1 scant tblsp turmeric
1 1/2 tblsp mustard seed
1 1/2 cup flour into paste to thicken the juice
Boil 20 minutes, stirring constantly.

Seal in sterilized pint jars. Let sit in jars at least 1 month before using--if you can wait this long. Enjoy!

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News of the 2016 Pickle Crisis has spread far and wide. Wendy Lechner writes, "I just read of the mustard pickle crisis in Canada. Here’s my grandmother’s recipe. She lived in the Niagara Falls, Ontario area. Unfortunately she never wrote down her recipe for butter tarts." Here is her recipe:

GRANDMA BROMHALL’S (NANNY) MUSTARD PICKLES

6 quarts

1 quart large cucumbers, cubed
1 quart small cucumbers, whole
1 quart silver-skinned onions
1 quart green tomatoes, chopped course
2 red sweet peppers, chopped fine
1 large cauliflower, broken into small pieces

Brine solution

1 quart water
½ cup canning salt

Dressing

6 tablespoons Coleman mustard
1 tablespoon turmeric
1 cup flour
2 cups sugar
2 quarts vinegar

Place clean, prepared veggies in crock.
Cover with brine solution. Let stand 24 hours.
Bring to boil in same solution. - (make sure the whole batch is up to boiling temp, but don’t boil for very long - it makes the cukes too soft.)
Drain.
Make dressing: mix dressing ingredients thoroughly and cook until thick.
Stir in pickles and heat thoroughly, BUT do not let cukes get soft.
Place in jars. Process

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Obviously, I need to do some butter tart research next... - Dale

Folklore Photo: #YHF2016 3 Days Left to Register!!

Photo credit: Jeremy Harnum

Look at these young, inspiring youth from last year's forum! You may have seen this photo floating around as we promote the 2nd Annual Youth Heritage Forum! We had a great turn out last year and we know we'll have the same again this year. Time is running out! There is three days left to register.

If you are a youth passionate about heritage, or are a heritage organization or community group, you do not want to miss this year's Youth Heritage Forum!

Visit www.youthheritagenl.wordpress.com for more information or register right now!

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We asked for your favourite mustard pickle recipes. Look what we got!

We put out a call over the weekend for your favourite mustard pickle recipes, and a couple people responded immediately! If you have a recipe you want to share, you can email us your version at mustardpickles@heritagefoundation.ca.

One of the delights of recipes, as any cook will agree, is the story that often accompanies the recipe. The first two recipes emailed in were no exception!

The first recipe I received was from Elizabeth Winter, who writes, “Have not made this for years since I am now 88, but found it in my old tattered files. I now buy my pickles from Belbin’s or Jocelyn in The Square. There was a similar recipe in the Spencer Club Cook Book but we were Prince of Wales girls in the fifties sharing our mothers’ recipes.” Here is Elizabeth’s recipe:

PRINCE OF WALES SWEET MUSTARD PICKLES
5 lbs of green tomatoes
2 1/2 lbs pearl onions
1 large cucumber
1 large cauliflower
2 bell peppers

Cut up veggies and soak in brine of 1/2 cup of salt (pickling salt if possible) in water to cover over night.
Drain and rinse.
Add 2 1/2 pounds of sugar to 1 quart less 1 cup of vinegar. Boil 20 minutes
Make a paste of 1 cup of flour mixed with 2 tablespoons of mustard powder and 1 1/2 teaspoon turmeric and 1 cup of vinegar.
Boil 10 min.


Our second mustard pickle recipe comes from Marian Dawe, who says “I've made these for years now and people always want them again… Around 15 years ago, I found this in a ‘Bye D'Bay Cookery" recipe book that I had in my collection. The book itself has no date on it and I am thinking it was sold sometime in the late ‘70s or ‘80s. The forward says the recipes were collected by members of Micron Chapter, Beta Sigma Phi whose members live along the shore of CBS. They were fundraising for community projects.” The recipe is attributed to Brenda Skinner. Here is the recipe, with Marian’s notes:

MAIME'S MUSTARD PICKLES (I've halved the recipe. This makes 4 pint bottles.)

3 cups peeled, cubed, and seeded cucumbers
1 head of celery, chopped
1 head of cauliflower, chopped
1/2 red pepper, diced
1/2 green pepper, diced
1 1/2 tsp. salt
2 cups sugar
1 1/2 cups white vinegar

Place the above in pot, bring to a low boil, and simmer slowly for 1/2 hour.

Dressing:
3/8 cup flour, i.e. 1/4 cup + half of 1/4 cup
1 1/2 tsp. dry mustard powder
1/2 tsp. turmeric

Mix the flour, mustard and turmeric with about 1/4 cup of cold water to make a paste. Add to the vegetables and stir to combine. Simmer slowly for 3/4 hour. Bottle right away.


And one more recipe! Food blogger Liz Feltham has shared a classic recipe from her late late mother-in-law’s copy of The Treasury of Newfoundland Dishes on her blog here.

Traditions at Risk - Saving Traditional Mustard Pickle Recipes! #mustardpickles

As some of you may have heard, mustard pickles under the Zest and Habitant labels have been discontinued by producer Smucker Foods of Canada Corporation. Mustard pickles are an important part of Newfoundland and Labrador foodways, and people have been upset!

Of course, there are other options for pickle lovers (Belbin's makes mustard pickles, as does the Newfoundland Jam and Pickle Factory).

Numerous people have responded on social media saying, "I'm not worried, I make my own mustard pickles."

So here at the intangible cultural heritage office, where we are always thinkings about traditions in flux, we want to help! We want YOUR mustard pickle recipes! In the tradition of sharing and transmitting knowledge about local foodways, we will share those recipes and get people making pickles the old fashioned (and maybe new-fashioned?) way!

You can send your family mustard pickle recipe to:

mustardpickles@heritagefoundation.ca

and we'll share them on ichblog.ca.

Let's get pickling!

- Dale Jarvis

photo from http://www.4theloveoffood.ca/index.php/mustard-pickles/

Intangible Cultural Heritage Update - Darning Eggs, Youth, and Traditions at Risk

In the March edition of the Intangible Cultural Heritage Update, we spin you a yarn about our darning workshop, introduce you to the 2016 Youth Heritage Forum, and talk about traditions at risk.

You can view and download the newsletter here.

Living Heritage Podcast Ep034 An oral history of heritage conservation in NL with Shane O’Dea

Shane O'Dea, Professor of English and Public Orator at Memorial University, has long been involved with preservation in Newfoundland. He was one of the founding directors and an early chair of the Heritage Foundation of Newfoundland and Labrador, and was involved in the early years of the St. John’s Heritage Foundation and the Newfoundland Historic Trust. Shane has served on countless boards and associations and was recognized for his efforts in preserving heritage architecture with the Lieutenant Governor's Award in 1990.

In this edition of the Living Heritage Podcast, Shane talks about the early history of the Newfoundland Historic Trust, mobilizing forces to preserve the Christ Church in Quidi Vidi and the Commissariat House on Kingsbridge Road in St. John’s, the battle over Atlantic Place, the formation of the St. John’s Heritage Foundation, and about the introduction of the now-iconic heritage paint colour scheme for downtown St. John’s. It’s a brief oral history introduction to the formative years of the heritage conservation movement in the province! Recorded 20 January 2016.