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.
By Elizabeth Pratt Fox
Barware with style.

20 Native American Oystering.
By David Naumec

22 Connecticut Oystering.
By Rachel Thomas-Shapiro

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

32 Connecticut’s Hopyards.
By Dawn C. Adiletta35
The Bonus Marchers

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

38 New Haven’s Pizza Ingenuity.
By Colin M. Caplan

40 Remembering Bristow.
By Booker T. DeVaughn

41 UConn Dairy Bar.
By Sarajane Cedrone

42 Three Thriving Historic General Stores.
By 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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