Tagged ‘Plimoth Plantation’

Goodman Francis Eaton

July 28th, 2010 by admin

Sorry I haven’t been posting but my online time has been for my own purposes. That and I just got a new hip replacement.

Here is Interpretive Artisan Tom Gerhardt as Francis Eaton, our chief carpenter.


Lessons from Henry Roach

April 6th, 2010 by admin

The day after Easter, on a postcard-perfect spring day, the Plimoth Plantation Interpretive Artisans Department welcomed former museum employee Henry Roach to come and show us how to make spars. Hank is a thatcher (having learned from the legendary Peter Slevin), basket maker, and all-around craftsman. He is a master of many forgotten arts and is an invaluable source of information. His willingness to share his knowledge, coupled with his sense of humor, made for very enjoyable and informative morning.

Twisting the spar

April 6th, 2010 by admin

Twisting the spar is particularly challenging. While it would seem an easy process, there is a surprising amount of subtlety in doing it correctly and efficiently.

Here, Hank has trimmed just enough of the wood away to make it easier to twist without breaking. He has left a ridge for his fingers to grasp, and with a deft twist of his right hand, bends the fibers of the sapling.

Perfectly positioned

April 6th, 2010 by admin

Here, Hank’s hands and fingers are perfectly positioned to twist the spar with a minimum of breaking. The tip of his right index finger makes a perfect mold to wrap the spar around. The few broken fibers on this spar have more to do with the material than with Hank’s technique.

Hands-On Demonstration

April 6th, 2010 by admin

Here, Hank is demonstrating just the right twisting motion to Interpretive Artisan Justin Keegan.

Many thanks to Hank for his time and his expertise. There is so much wisdom in the seemingly simple process of making a spar. We are fortunate to have Hank as both a resource and as a friend.

It’s Almost Time…

March 2nd, 2010 by admin

We will be, once again, opening the gates to our village (and the rest of the museum) to visitors on March 20th of this year. We hope all of you can plan on being in attendance.

And on opening day there will be a Farm Fresh Breakfast serving Scrambled eggs, Bacon/sausages, French toast casserole, biscuits & gravy, Corn & blueberry muffins, fruit salad, home fries, butter and preserves, assorted juices/milk, coffee/tea/decaf. Tax, tip and Museum Admission is included for: $32.00 for adults, ($15.00 for Museum Members), $22.00 for children ($10.00 for Child Museum Members).

If you’d like a FREE ticket to Plimoth Plantation, just stop by on Saturday March 13th, 2010 for our 18th annual Spring Clean Day.

“Spring Clean Day is a sign of winter’s end and a community tradition many look forward to! Volunteers are encouraged to invite a friend or enlist whole families to join Plimoth Plantation staff for a fun-filled day of planting, raking, painting, dusting, cleaning and the overall setup of museum exhibits and sites, as we prepare for the 2010 season. This harbinger of spring is a great opportunity to lend a helping hand. 
Registration begins at 9 AM, in the Visitor Center. Lunch will be served at 1 PM. Everyone will receive (with museum thanks!) a complimentary pass for a return visit to Plimoth Plantation in 2010 to admire the day’s achievements. All are asked to R.S.V.P. by Thursday, March 4, by calling 508-746-1622, 8210, or by emailing ppeters@plimoth.org.”

By the way, if you didn’t know, we’ve been having a Farmer’s Market here over the winter every third Thursday December through May. The upcoming ones are Thursday March 13, April 16, and finally May 21.

I hope I get a chance to see all of you this year. Stop by Stephen Hopkins’ house. He’ll look a lot like me.


Mooove It On Over!

February 20th, 2010 by admin

All’s well that ends well.


Megs and the Foodways Makeover

February 7th, 2010 by admin

So there have been some changes (and major improvements) to the Colonial Foodways kitchen and store room. I have installed a new floor in the store room which was desperately needed.. That painted particle board was just awful. I have also repainted the door (purple), trim (green), and one part of the ceiling in the kitchen to give the room a whole new cheerful and spunky feel (if I do say so). So I hope everyone will enjoy the new Colonial Foodways area. Here are some pictures from my progress over the past few weeks.

It's Not Just the Food, It's the Ways

It's Not Just the Food, It's the Ways

Sky's the Limit!

Sky's the Limit!

foodways floor
New Storeroom Floor

Yours Truly,
Megan Stanley
Foodways Apprentice

A Whole New World

October 31st, 2009 by admin

Our little bull calf is exploring his world. Two days ago, he seemed like he really wanted to come closer to us, to come and say hello, but he was a bit too scared. We were too far away from mom I guess. Yesterday he got brave and came right up and sniffed and licked us. Today, he is licking everything. Licking different plants his mom eats. Licking the fences. Licking my apron. Licking my hand. Licking the dirt I’m working in (putting in a new fence post) which leaves powdery brown smudges on his nose. Then he gallops around in circles.
We were visited by 1800 schoolchildren today, and he even went up to the fence and licked them from in between the pales. And somehow, either in his mind or mine, his work here at this museum became clear: he’s going to spend his life around kids, families, and guests to our museum, pulling loads and maybe even plowing. (Not bad when most little guys look forward to becoming a tasty steak!) He’s going to be a bovine interpreter, hopefully making it possible for kids (or anybody) to see what cattle feel like, or look like, or smell like; or for a museum guest to learn how a cow thinks. Hopefully he’ll educate people how the colonists used animal power to do things beyond the capabilities of their own musculature—moving heavy loads of wood or hay, taking stumps out of the ground, plowing (not to mention totally transforming the indigenous landscape into what it is today, but that’s a different post…)

Final Exam for a Milk Cow

October 30th, 2009 by admin

Earlier this week, we posted from the Village Farm about the arrival of our newest interpreter, the calf born to Damson, our red and black cow. In that post we mentioned the training Damson has gone through over the last 4 years to become the excellent exhibit animal she is today.
In all learning processes, some of steps in training are strange and mysterious to the student until they have enough background to put everything into context. In the same way, I think parts of our morning and afternoon cow handling routine (which is an essential part of how we teach our exhibit animals) must have seemed odd to Damson. I mean, I’m sure she enjoyed the part where we brush and rub her down. Lifting her legs every day may have made sense to her the first time she got her hooves trimmed. But why, she probably wondered, do they insist on reaching under me and touching my udder? Isn’t that sort of personal?
Over time, Damson stopped feeling tickled when her udder was palpated, and she learned not to move away. And yesterday, the fruits of four years of training came true, as Damson stood still for her first milking- without rope or stanchion or anything to restrain her. Her training enabled us to make milking her an exhibit that looked just like the images we see from 17th century paintings and woodcuts, dairy maids milking their cows freestanding in the fields.

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