History Colorado

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 Elizabeth Cook, the Environmental Educator for the Museum, led us through the museum, pointing out the exhibits as we went (“there’s Destination Colorado!” “Denver A-Z

 Elizabeth Cook, the Environmental Educator for the Museum, led us through the museum, pointing out the exhibits as we went (“there’s Destination Colorado!” “Denver A-Z is just across from the library, see?”), I couldn’t help but marvel at the certain agelessness that seemed to come with History Colorado. We passed through the entrance of Food, the traveling exhibit that goes from New York to Boston to here in Denver to Washington DC. It was a very… interesting smelling exhibit, explaining our food’s journey from the crops to our dinner plates. We passed by a HUGE cassava root that is, surprisingly, used in topeka pudding and boba tea.

Miss Cook explained how the average chicken, way back when, only lay one egg per month. Then the farmers kept certain chicks that would lay 15 eggs per year, then 18, then so on until the chickens out lay one egg a day as they do now.

Did you know that if you put a small watermelon (still on the vine) in a glass cube, it will grow to a near-perfect cube? The Japanese did.

Did you know that most bananas are picked while they’re still underripe, then are put in sealed bags and on a refrigerated ship so they can be transported around the world?

I bet you that there are more ways to cooking foods than you realized, especially with older (and I mean like 100 years old) methods, cookbooks, and tools.

 

 

“We collect manuscripts, which is basically anything made of paper, like photos or diaries, and ephemera, which is anything temporary, like a concert ticket,” Laura Ruttum Senturia, the director of the Stephen H. Hart Library and Research Center in the museum said. Her voice was soft from a few years of working in a library.
“How old is your oldest photo?” Emma asked.
“Our oldest photo is from….” Laura paused, looking into blank space as if the answer was hanging in front of her. “1849.” She walked around, passing around restaurant menus,