Summer 2017: We Are What We Eat

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Summer 2017
VOLUME 15/NUMBER 3

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Connecticut Explored
CONNECTICUT HISTORY, ONE GOOD STORY AFTER ANOTHER

IN THIS ISSUE: We Are What We Eat > Oystering Then  Now > New Haven Pizza > Plugging Into an Appliance Revolution > Our Hip Hops History

ON THE COVER: Alexander Rummler, “Shucking Oysters” (detail), c. 1930s. See page 56.

Table of Contents

9 Hog River Journal

10 Letters, etc.

13 From the State Historian: The History of the Connecticut Election Cake. By Walter W. Woodward

14 The Gaiety of the Connecticut Cocktail Shaker.
Barware with styleBy Elizabeth Pratt Fox

20 Native American OysteringBy David Naumec

22 Connecticut OysteringBy Rachel Thomas-Shapiro

26 Connecticut’s Small-Appliance Revolution.
Plugging into the latest in food preparation. By David Corrigan

32 Connecticut’s HopyardsBy Dawn C. Adiletta

34 Hartford’s Union Brew.
When Hartford’s brewery workers walked out. By Steve Thornton

38 New Haven’s Pizza IngenuityBy Colin M. Caplan

40 Remembering BristowBy Booker T. DeVaughn

41 UConn Dairy BarBy Sarajane Cedrone

42 Three Thriving Historic General StoresBy Johnna Kaplan

44 A Fresh Take in an Old Kitchen. By Maura Hallisey

45 363 Years of Farming at the Dennison Homestead. By Jess Brown

46 Site Lines: Historic Cider Mills to Visit. By Christopher Pagliuco

48 Spotlight: Exhibitions not to be missed

55 Afterword

56 On the Cover

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