Recreating History with a Pre-Prohibition Pilsner

By David Duncan

Do you like Beer and History? How about combining the two?  As a home brewer, I have been experimenting with beer recipes for quite some time.  I am by no means a master brewer rather a guy who loves beer—drinking it, as well as brewing it.  This is my second attempt to brew a historical recipe. My first attempt was a 1744 Porter.

When it comes to beer, I am all about basic home brewing.  So, I embraced the idea of recreating a Pre-Prohibition Pilsner.  There are many recipes available and the one that I settled on claims to be from the Sieben’s Brewery in Chicago when it was claimed to be owned by Al Capone.  While there is no proof Al Capone owned the brewery or that the recipe is from the brewery, it is consistent with how Pilsner’s were brewed prior to Prohibition.  As a home brewer, I am not yet comfortable with all-grain or full mash brewing.  Therefore, I had the recipe converted to a partial mash.   


Pilsner Recipe from Chicago 1924
Partial Mash
• 6 lbs. Pilsner DME
• 2 lbs. rice syrup solids
• 1/2 lbs. malto dextrin

The brewing of the Pilsner followed the standard process of crafting beer. However, considering there were no crushed grains, the first step of combining the Pilsner DME, rice syrup solids and malto-dextrin was the only major step to perform. All ingredients were put into the water that we were careful not to allow the temperature to rise about 165 degrees Fahrenheit. This process is historically the same, as it removes the starch and releases the enzymes, and at this point it is now wort (beer). Wort is the liquid extracted from the mashing process during the brewing of beer and contains the sugars that will be fermented by the brewing yeast to produce alcohol.

After all the malt extract and syrup solids were added, we brought the wort to a boil for ninety minutes. The malt extract gives the beer its body and adds additional sugars. Then the hersbrucker hops were added. Hops are used primarily as a flavoring and stability agent in the beer, but they are also used for aroma. In the end, hops balance the sweetness against the bitterness of the beer.

The wort was then quickly cooled to 70 degrees Fahrenheit, and three gallons of water added to the wort.  The yeast was then added to the beer which converts the sugars to alcohol and carbon dioxide.  At this point a sample was taken to determine the original gravity which measured at 1.043.

The beer was allowed to ferment for seven days when it was then transferred to a secondary container to allow fermentation for an additional two weeks. This step is called the two-stage secondary fermentation process and allows the beer to have more clarity and an overall better, purer flavor.

After two additional weeks, we started the bottling process. The Pilsner was transferred to a bottling bucket and priming sugar added.  When bottling, we always dissolve the priming sugar into two cups of boiling water. The priming sugar adds carbonation to the Pilsner.  At this point, another sample was taken and the final gravity was recorded at 1.012.

Although I was attempting to recreate a 1924 Pre-Prohibition Pilsner, we did use modern ingredients and equipment to make it.  However, I judge the intent to be as important as the authentic historical concept.  So, what is a Pre-Prohibition Pilsner?  Pilsner is a type of pale lager. It takes its name from the city of Plzeň in the Czech Republic, where it was first produced in 1842.  In the US, the Pilsner was brewed by German immigrants using a six-row barley which had a higher tannic acid and protein content and greater husk per weight than in Europe.  Rice gained popularity in the brewing of Pilsners due to grain rationing when most breweries began using it as a filler.

For a second attempt at recreating a historic beer, we are once again happy with the results.  The Pre-Prohibition Pilsner has a great aroma and color and based on friend’s reactions, it really hit the tasting mark.  I would heartily recommend this recipe to fellow home brewers.  It was definitely well worth it!

The original recipe from Brewery.org
Full Mash Ingredients
•6 lbs. six-row lager malt
•2 lbs rice (ground)
•1/2 lbs soy grits ( from health food store )
•1 1/2 oz Hersbrucker 6% alpha-acid
• 1/2 oz - Hallertauer 5% alpha-acid
•1/8 oz Hersbrucker 6% alpha-acid
•1/2 oz of Hallertauer
•Red Star lager Yeast

Step by Step:
1. Cook rice in 1 gallon plus 3 cups water for 30 minutes.
2. Preheat mash tun and add 1 3/4 gallons of 120˚F water.
3. Adjust rice temperature to 190˚F with 1 gallon of hot water.
4. Add rice to mash tun and immediately mash in malt and soy grits.
5. The temperature should end up between 150 and 155˚F.
6. Hold at 150-155˚F for 1 hour and 30 minutes.
7. Sparge with 165˚F water to collect 5 1/2 gallons of wort.
8. Boil wort for 1 hour using the following hop schedule:
• 60 minutes - 1 1/2 oz. of 6%     alpha-acid Hersbrucker
• 30 minutes - 1/2 oz. of 5%   alpha-acid Hallertauer
• 10 minutes - 1/8 oz. of 6%   alpha-acid Hersbrucker
9. Add 1/2 oz. of Hallertauer after turning off the boil and cover brew kettle.
10. Cool to 55˚F.
11. Pitch with about 14 grams Red Star lager Yeast (remember this is 1924).
12. Ferment & Condition at 55˚F.
13. O.G. - 1.040, T.G. 1.010
14. Bottle with 3/4 - 1 cup of priming sugar.

Beer Jellies

By Jeff Burns

There is an old saying:  Beer is liquid bread.  There’s no doubt that beer has been just as important in history as bread, and just as ubiquitous.  Beer was first brewed thousands of years ago by ancient Mesopotamians and Egyptians, and some form of beer or cider has been commonly consumed by people of all ages in cultures around the world ever since, more commonly consumed than water in some places and times. In the United States, there’s been a huge boom in homebrew and craft beer making, and beer lovers have more choices than ever before.  So, when my wife and I first saw jellies made from beer at an event a few years ago, it made sense.  We make jellies from fruit juices, why not beer jellies?   Fortunately, fellow Histocrat Margaret Duncan and her husband David are homebrew hobbyists and graciously offered to supply varieties, including historic recipes like a porter from 1744and a pilsner from the early 20^th century, for our experiments.

We experimented and tasted and sold our products at farmers markets.  They taste good and attract a lot of attention because they’re unique.  They’re great on bread, just like fruit jellies and jams, but I’ve also used them extensively in cooking, adding them to sauces and chili and for marinating and grilling vegetables, seafood, and meats.  Whenever we find something different in a beer or cider, our first thought is “what kind of jelly would that make?”

When we started, we read a few blogs and looked at some recipes, and I came up with a basic recipe that seems to work for all types of beer and for hard ciders as well.  (I would also use the same recipe for soft drinks.)  Some beer jelly makers add various ingredients and spices to complement the beers’ flavors, but ours have been pretty simple so far.

How do you do it?  You need two regular bottles or cans or one big bottle, 1 box of pectin, and 3 cups of sugar. As with any canning process, you start by sterilizing and preparing jars and lids.

You need a deep stainless steel pot. The beer will make a fast and furious foam, and the cooking part is very quick. If you don’t give it your full attention, you’ll end up with beer foam all over your stovetop and a great beer-y smell throughout the kitchen.  In the pot, mix the beer and pectin.  Bring to a boil, constantly stirring.  When it’s a rapid boil, add the sugar, bring back to a boil for a minute, and you’re done.  Ladle or pour it into the jars and process for 10 – 15 minutes.  Most of the time, you skim the foam off the top before putting jelly into jars, but I leave the foam on beer jellies.  That means pouring takes a little longer, but the jars look like they have suds on top. After processing, it has to set. The setting time varies. Setting is often the bane of jellymakers.  Some jellies firm up quickly, some don’t, and some have to be re-done.  Generally, I’ve found that ciders work well, and lighter beers might take longer than stouter beers.

As far as taste goes, the jelly is remarkably true to the beer or cider, and of course the alcohol content is cooked off in the process, leaving the flavors behind.  Try making your own or check your local farmers market; I bet you’ll find a vendor.  Enjoy!

Making History Relevant

By Jeff Burns

In the fall of 2013, when the four Histocrats got together to form our group and to embark on our journey, our mission was to share our own love of history in all of its forms with the public at large.  Of course we had no idea how large or small our “public” would be, maybe just a few of our friends and family members.  However, that didn’t matter.  We wanted to continue our relationship, cultivated as colleagues sharing great history experiences through participation in Teaching American History grants over the course of a decade.  We’ve been humbled by the response and opportunities we’ve received thus far, and we have discovered that there is both a great audience and a great need for history and history education.

We have just become aware of the History Relevance Campaign (HRC) first informally organized in 2012 by historians and historical organizations with the purpose of engaging in conversations about ways to make history and history education more relevant in Americans’ lives.  Wait, that’s not really stated correctly, is it?  I mean, if you are reading this, chances are that you already believe in the relevance of history.  I guess a better way to say it would be “to make Americans more aware of how incredibly relevant history is to their everyday lives.”

We see the need for more historical awareness every day, in man on the street interviews and polls that expose our fellow citizens’ ignorance and in the blatant misuse and misinterpretation of history by politicians, entertainers, businesses, and the media.  HRC's 7 point statement, Value of History, emphasizes the role history plays in our lives and our communities. History is essential to personal identity and the development our communities. People and places grounded in historic knowledge are better prepared to approach the future.

Are you interested in getting involved in the History Relevance Campaign? Check out their website and toolkit. You can find ways to get involved. The Impact Project is just one of many opportunities. What will you do to promote history?

Give Thanks

As Thanksgiving approaches, the American annual tradition of reflection continues. This is both a personal act and a national act.   The history of this tradition has its roots in New England. Pilgrim Hall Museum, America’s Museum of Pilgrim Possessions, organizes a collection that tells the story of origin and history of Thanksgiving. The collection of presidential proclamations online is a unique glimpse into the past.

The tradition of issuing a proclamation for Thanksgiving dates back to the Continental Congress. The modern tradition of Thanksgiving Proclamations dates to the presidency of Abraham Lincoln. Since Lincoln, a presidential proclamation has announced the modern holiday. No matter the challenge Presidents have taken a moment to express gratitude for the blessings enjoyed.  This holiday take heart from the words of Presidents, past and current, and have a happy peaceful holiday.

 “We have not lost our faith in the spiritual dignity of man, our proud belief in the right of all people to live out their lives in freedom and with equal treatment. The love of democracy still burns brightly in our hearts.”

-Franklin Delano Roosevelt, 1941

“We give thanks with the humility of free men, each knowing it was the might of no one arm but of all together by which we were saved. Liberty knows no race, creed, or class in our country or in the world. In unity we found our first weapon, for without it, both here and abroad, we were doomed. “

-Harry Truman, 1945

“All about us, doubts and fears threaten our faith in the principles which are the fiber of our society; we are called upon to prove  their truth once again. Such challenges must be seen as opportunities for proof of these verities; such proof can only strengthen our Nation.”

-Richard Nixon, 1970

“I encourage the people of the United States to join together — whether in our homes, places of worship, community centers, or any place of fellowship for friends and neighbors — and give thanks for all we have received in the past year, express appreciation to those whose lives enrich our own, and share our bounty with others.”

-Barack Obama, 2015

 _______________________________________________________________________

Obama, Barack. "Presidential Proclamation -- Thanksgiving Day, 2015." The White House. The White House, 20 Nov. 2015. Web. 24 Nov. 2015.

Thanksgiving Proclamations. Pilgrim Hall Museum. Pilgrim Hall Museum, 13 Dec. 2012. Web. 24 Nov. 2015.

 

The Great Thanksgiving Listen

By Jeff Burns

I have large southern families on both sides.  My father is one of 10 siblings, and while my mother only had one brother, her mother was the oldest of eleven, and their ages were such that she basically grew up as a sibling, not a niece.  Both of my parents are now deceased. Just recently, I served as a pallbearer for my 95 year old uncle, the last of my father’s generation.  My mother’s younger brother died this summer, and of the eleven in my grandmother’s generation, three survive.

 The Burns siblings (9 of them anyway), with my father on the far right. 

It is the only photo of all or almost all that I have. Taken 1984

My mother’s grandparents and their 11 children. 

My grandmother is on the far right.

Only known picture of them all together.Taken 1946.

Although we often had family reunions and were closer than many families, I don’t have much from my grandparents and beyond. They were generally poor working people just getting by, farmers and sharecroppers.  They didn’t have much in the way of belongings to pass down, and they weren’t great picture-takers or letter-writers or diarists. As an adult and especially as a history teacher, I regret that I didn’t engage them more about their lives and memories, and I bet most readers of this blog have similar feelings.

We recently shared a post on Facebook about a new initiative launched by StoryCorps called The Great Thanksgiving Listen, encouraging people to engage and interview their elders during the holiday season this year.  This is a great idea.  Give it a try.  Whether you submit the results to StoryCorps or not, you will learn something.  And don’t think it’s just for Thanksgiving.  You can do it anytime, with relatives, neighbors, or anyone else.  So, get out and DO history!

Repurposing Vintage Objects into Something New

By Jeff Burns

They are as much a part of fall as football, pumpkins, and turning leaves: Fall Festivals.  Nearly every weekend, schools, churches, and communities host festivals, and craftspeople and vendors come from all over to sell their handiwork. 

If you are a fan of history like we are, you are probably a fan of old things and of repurposing old things.  Fall festivals are a great place to discover repurposed things, vintage objects transformed into something else for your home or something to wear, or things made to resemble vintage things. Here are a few things we’ve seen in our area festivals this fall.

 

I’ve previously blogged about my wife’s craft, Patchwork Revival. We find vintage fabrics and unfinished quilt tops and squares at estate sales and other places, and she makes them into placemats, potholders, table runners, teddy bears, and bags among other things.  At every festival and show, we run into people who have something started by a grandmother but never finished.  These are fabrics from the 1930s to the 1960s and even earlier.

 

Bottle trees fashioned from rebar. While it’s not necessarily repurposing, it’s an old idea.  Bottle trees or “haint” trees have been around for ages and have an interesting History. The idea is that old bottles are put on tree branches to frighten and trap evil spirits.

 

Another vendor offered angels made out of old hymnals.

Photo and poster reproductions become new home décor.

 

Colorful baskets made in the traditional Gullah/Geechee/Low Country style that was brought from Africa

 

Chimes made from vintage silverware and from old glass bottles

New cloche hats, 1920s flapper style

These are just a few of the great finds in my area. Go out and explore yours, and enjoy a few funnel cakes on the way!

Discovering All Things Japan at JapanFest Atlanta

By Margaret Duncan, Ed.D.

Domo (NHK Mascot)

“Youkoso Nihon E.” Welcome to Japan!

Maneki-neko (Lucky Charm)

Every year JapanFest takes place in the northern suburbs of Atlanta.  This is a great festival that allows visitors to learn about all things Japan, from history to anime to culture to cuisine.  At JapanFest, visitors can really get a close up look at Japanese culture by sampling authentic Japanese food, playing games, viewing martial arts demonstrations, attending traditional performances and workshops.  Attendees can also buy plenty of items from collectables to art to nick-knacks to food to Anime.  As a parent of girls who love Anime (Japanese animation) and all things associated with Japanese culture, attending JapanFest has been an activity we look forward to each and every year.

 Murata Boy Bicycling Robot                                                

At its core, JapanFest is all about improving the understanding and appreciation between the Japanese people and Americans.  As such, the festival is a two day celebration that promotes multicultural education.  Indeed there are a number of stages and workshops that show off various aspects of the Japanese culture.  During the weekend, I had a chance to learn about Sake in Sake 101, learn about making sushi, learn the different aspects of Japanese cuisine from an award winning chef, and sample quite a bit of Japanese food and drinks. 

 

In order to showcase a variety of performing arts, JapanFest has several stages that offer a number of performances and demonstrations.  Attendees can view a Taiko Brum show.  Taiko Brum is a broad range of Japanese percussion instruments played as an ensemble. We also watched a Samurai show—and even learned to be a Samurai at a boot camp.  The various stages also hosted an acrobatic top spinning, jazz guitar and J-Pop performances.  J-Pop is the mixing of traditional Japanese music with foreign pop and rock music.  It can also have heavy Anime ties. We also had the chance to traditional archery, try on traditional dress (kimono) and paint a Hakata (traditional Japanese clay) doll.

                          J-Pop Performer Junko Fujiyama         Jazz Guitarist Hiroya Tsukamoto

 

JapanFest has always had an anime element with vendors and a video room.  Initially, this is why we started attending the festival years ago.  However, this year the festival partnered with MomoCon, the fastest-growing anime convention in the country, to create an Anime Village. Within the village you could shop for all types of anime products, Japanese snacks and drinks.  Visitors could even play a variety of Japanese video games and/or participate in a number of cosplay events.  The Anime video room was expanded and not only offered a lot of anime to watch, but there was also trivia contests with giveaways. 

Re-Discover Japan Street & Celebration

 

The addition of the Anime Village allowed for visitors to be spread out over more area.  No doubt the festival was still congested in areas but it was manageable.  The village also allowed for new vendors in the exhibit hall.  New this year was a Re-Discover Japan Street.  This area allowed for several Japanese cities and traditional arts to be showcased. Overall, there was such a variety at the festival that there was plenty to do for all visitors, no matter the age or interest!

Enjoying George Washington’s Straight Rye Whiskey

By David Duncan

One thing Southerners know plenty about when it comes to hard liquor is Moonshine, Kentucky Bourbon and Whiskey.  At one time, our Founding Father and First President George Washington was the largest distiller of whiskey in the United States.  Whiskey was so popular in our early days that when Congress put a tax on it, citizens rose up to protest creating a national crisis in the Whiskey Rebellion.  George Washington as President was quick to squash the rebellion and to this day, whiskey is taxed.

At Washington’s Virginia home, Mount Vernon, the Distillery from his time period has been reconstructed and Rye Whiskey is made there.  On a tour, visitors can learn all about the stages of whiskey production and periodically the whiskey produced as part of the demonstration process is put on sale.  Lucky for me, I was able to procure one of these prized bottles. 

At Mount Vernon, the whiskey distilled uses Washington’s original mash recipe and traditional 18th century methods are used in the production.  The method of production includes grinding all of the grain in the water-powered gristmill, fermenting it in wooden mash tubs and distilling in copper pot stills heated by wood fires.  Overall, making the Rye Whiskey is as close to George Washington’s original rye as possible.

The Straight Rye Whiskey sold at Mount Vernon has been aged in barrels for two years.  Washington’s original mash recipe was discovered by researchers examining the distillery ledgers from 1798 and 1799.  According to the ledger, Washington’s whiskey consisted of:

• 60% rye,
• 35% corn,
• 5% barley

According to the records, it is apparent that the whiskey was distilled at least twice before being sent to market.  Unlike the whiskey sold at Mount Vernon today, in Washington’s time the whiskey would not have been aged in barrels but sold in its unaged clear, colorless form.

 

Rye Whiskey is a whiskey that is distilled from at least 51 percent rye. Also, rye is a type of grass that is a member of the wheat family and closely related to barley.  Rye whiskey tastes like a spicy, grainy, hard-edged version of bourbon.  

 

For me, I will be happy to pair my Washington Straight Rye Whiskey with my Home-Brewed 1744 Porter.  Cheers to Founding Father and Distiller in Chief, George Washington!

Meet Ms. Morene on the McDonough Square

By Guest Blogger Mary Mangual
(Mary Mangual is a rising senior at Ola High School in McDonough Georgia.  She is co-editor of the Ola High School student newspaper, The Hoofprint. She decided to write this article about a long-time institution on the courthouse square in McDonough. The article originally ran here http://olahighnews.com/3790/student-life/met-ms-morene-on-the-mcdonough-square/ .  Check out the site for more great student writing.)

Photo by Mary Mangual
“Yesterday’s Friends, Again”

reads the statement on Ms. Morene’s awning.

Massengill has owned the shop for 31 years.

On Saturday June 13 a Raggedy Anne doll sat outside 7 Keys Ferry Street with sign on her lap, “Open Saturdays.” From one to four her chair faced the center of the square where art was exhibited, made, and sold as part of the McDonough Arts “Art in the Park” event. It seemed like a prime time for business, as 7 Keys Ferry Street, or as the big letters on the awning read “Ms. Morene’s,” has its own artistic appeal. Throughout the week, when the store is closed, its window display attracts people walking around the square to take a closer look. On either side of the glass door the windows contain their own little crowds. Sometimes a Native American grandmother hunches against her tomahawk adjacent to a porcelain bride, or Shirley Temple sends a rosy-cheeked smile to Barbie. It looks like a picture out of an “I Spy” book or the perfect spot to hide Waldo and it’s only a taste of what lies inside. According to its Facebook page it has thousands of dolls making Ms. Morene’s one of the largest doll collections in the Southeast.


Morene Massengill has owned her shop since 1984. Before then it was Gasses, a department store where at one point, according to Wade Massengill, most people in Henry County bought their clothes and shoes. Wade Massengill, Morene Massengill’s son, is the maintenance man, roof repairman (though he admits that he slacks a little there), window dresser, merchandiser, and lightbulb changer. He says that the building, which he claims was built around the thirties or forties, is a piece of Henry County history. “All of this is a part… There’s a historical district that has all of this under its jurisdiction and they regulate what the signs look like and what the awnings look like and that’s what gives it the quaint homogenous small town kind of look to it. It’s a really neat place to own a building.” He pointed out that the original bank building stands against three other buildings, including Ms. Morene’s, built up against each other with a black tile theme. He stood back on the sidewalk to see the way the shop fits in against its neighbors. “Architecturally, this is the best storefront on the square I think.” He said. He gestured to the

Photo by Mary Mangual
Wade Massengill estimates that the building that houses

Ms. Morene’s dates back to the thirties or forties.

Before 1984 the building was a department store.

windowed storefront which creates shadow boxes with two sides of glass for each display, “In the daytime it seems kind of dark back here.” He referred to the deepest part of each window. “Because the sun is so bright right here. In the evenings like Ladies Night Out it really looks neat with all the dolls lit up in there.” Lamps sit among the dolls in consideration of the small daytime flaw. The store’s logo is printed in dark green above the dolls to the incoming customer’s left, “Yesterday’s friends, again,” and the door advertises repairs. Inside the shop dolls line the walls in glass boxes and on shelves. Then the middle of the store is almost a maze of cases. From the outside it can be hard to believe so many dolls fit in one place. Out-of-the-box Madame Alexanders stand casually in a glass-fronted box with wooden shelves. Cabbage Patch Kids sit with their feet dangling over ledges. Barbies on sale dabble in a myriad of professions.

Photo by Mary Mangual
One of the oldest dolls in Ms. Morene’s collection

stands behind Barbie in the window.

On her last birthday she celebrated either 110 or 115 years.

She came from Germany.

Like Morene Massengill, both of the oldest dolls in the store are still on their feet. Unlike her, however, they are posing in the window. Wade Massengill picks out each by face and ensemble. One wears cubby, rosy features, a shiny, blue and lace dress, and tiny, white boots. Her general appearance of well-being may be deceiving. Wade Massengill says she is German and either 110 or 115 years old. The other most senior member of the collection faces her from the other window. She comes with a well-kempt, brunette bob, small, red lips, and a fair, pink dress. She is a little harder to see, cornered behind a giant ballerina Barbie doll and a pink-clad girl with strawberry blonde hair, but she keeps a pleasant expression all the same and doesn’t look a day over nine.

Wade Massengill brings attention to another doll just behind the glass in a pink dress with a sunburned complexion. She is special because, unlike most of her comrades, her head is made of tin. The tin woman, with or without her brain, waits for a new friend not in a corn patch, but in a small-town storefront. Wade Masengill estimates the doll was made in the thirties, when manufacturers started to find more ways to make goods with tin. Clearly the idea did not catch on. “Takes a lot of abuse.” He jokes of its advantages.

Wade Masengill’s wife, Cathy Massengill is at the shop with the woman she calls, “Grandma” almost every Saturday. She said the dolls remind her of her childhood, “I enjoyed them when I was a little girl and now I get to enjoy them again, hanging with her.” She said. Her favorite doll as a child was the Chatty Cathy. “When Chatty Cathy dolls came out I thought, ‘There’s a doll with my name, I’ve got to have one,’ and I did. I got one for Christmas so, and she’s given me one to keep so it’s nice to go back and remember being a little girl.”

Morene Massengill grew up in North Georgia and went to Unity Elementary School. She described her childhood, “My childhood was like working in the cotton patch. I was six years old and my dad would pick cotton and my brother and I would pick cotton alongside him as we were kids and I grew up in the cotton patch.”

Photo by Mary Mangual
Beth March is as good as new in her original box.
Masengill thought all of her “Little Women” dolls were at home
but further investigation proved she had at least one in the shop.

She said she began collecting dolls at eight or nine. “Back then there was nothing to play with except maybe dolls and a few things like that.” She explained. Her favorite was Bettie Lou, a doll with a cloth body and a composition face and neck. She also said she enjoyed reading (books like Little Women and Gone with the Wind), drawing, and quilting (which she did with her mother).

She went on to Franklin High School and graduated valedictorian. After high school she continued her education at Piedmont College. Her junior year she transferred to Oglethorpe in Atlanta and finished with a Bachelor of Science and a Masters in Elementary Education. While in Atlanta she stayed in a house for working girls in Atlanta on Piedmont 14th Street. During that time one of Masegill’s friends broke up with a boyfriend who soon after called Masengill while Masengill was busy. She told him to call again. “He did.”

Photo by Mary Mangual
These two Cabbage Patch Kids probably remember
being all the rage in the eighties.
The company promised that each doll is unique,
be it a set of the mouth or the shape of the cheeks.

Two years before he had been discharged from Fort Mac after a long period of hospitalization that landed him in the 48th General Hospital in Atlanta. Originally, he was drafted in San Antonio Texas and sent overseas to Fort Benning where he participated in the Second World War. Upon re-entering civilian life, in 1945 he started working for Delta. They met in 1946 and married in 1947. 

Massengill moved to Clayton County and taught kindergarten through sixth grade for 36 years, or until 1999. She said, “Second grade was my favorite grade. They were over the newness of school and crying for Mama and you know, being baby and all that kind of stuff and they were interested in what was going on in the classroom and in the books. They showed an interest in learning at that age. My second grade always scored higher than any other second grades in the school.”

In 1984 she opened her shop on the square. During the time that she taught, the store was open on Friday evenings, Saturdays, and Sundays. She has three children, Mary, Wade, and Wayne. She said that Mary never married. Eleven or twelve years ago Mary had a brain stem surgery that renders her disabled. Massengill commented she raised her children in a Christian home and now her grandchildren are being raised Christian as well.

Photo by Mary Mangual
Morene Masengill holds her favorite dolls in her collection:
The Dionne Quintuplets.
The five girls were born in the thirties
and taken away from their parents until they were nine.

Now, because her eyesight is failing her, she needs someone else to drive her on the expressway, often her son or her daughter-in-law. At 93, Massengill still opens her shop on Saturdays. “I’m not going to sit at home and become dependent as long as I can get up and get around and do what I want to do.” She said. On June 13 she wore a white dress with purple flowers on it and good waking shoes. She still has a favorite doll, actually a quintet of favorite dolls. Across from her desk, behind a glass panel she keeps a basket of baby dolls in the uniform likeness of the Dionne Quintuplets, the first set of quintuplets born on medical record. She said, “I thought it was interesting that there were five babies born at one time. So I kept up with them and years later when I was still teaching we had relatives in California who were visiting out there one week and a cousin of mine, her friend, gave me that set of quintuplets.”

After all these years Massengill still enjoys collecting dolls. Just recently she added 400 new ones to her collection. She explained why dolls are special to her, “I guess having been a teacher they’re special because they remind me of the kids I used to teach in my classrooms.”

Take a Tasteful History Tour

By Jeff Burns

Do you like history and food?  It’s very easy to combine both of your passions when you travel.  Many cities offer walking tours of historic neighborhoods that make stops in restaurants along the way.  You can find these tours listed by the city’s tourist and visitor information organization, through sites like Tripadvisor, or by searching online.  In Miami for spring break, my wife and I took the South Beach Cultural Food and Walking Tour offered by Viator.

This particular tour lasts about 2 and a half hours and makes five to seven food stops along about 10 blocks of the South Beach Art Deco district.  We met our tour guide Katherine and the 7 other tour participants at the starting point and made introductions.  The diverse group included to women from Montreal, a couple from Cincinnati, a couple from Virginia who were in the process of relocating to Miami, and a Chinese student. Katherine is a self-described history nerd and foodie who is very knowledgeable. Before moving to Miami, she had lived and travelled extensively for several years in Latin America, a real plus as so much of the food scene in South Beach is Latin American based.

We started at a Columbian place called Bolivar where we enjoyed a drink that combined a Columbian beer and a cream soda, a great ceviche, and an empanada.    (No pictures of food, unfortunately, since it disappeared very quickly.)  From there, we walked to another restaurant for an Argentine-style churro that we ate as we walked to the next stop on Ocean Drive, in the center of the Art Deco district:  Lario’s, the restaurant owned by musicians Gloria and Emilio Estefan that features Cuban home cooking.  There we enjoyed the beautiful décor and ropa vieja , a popular shredded beef recipe.  The next stop was a five star hotel , The Tides, once frequented by the likes of Frank Sinatra and the Rat Pack for a Moroccan curry dish.  The tour wrapped up with a walk to the busy pedestrian area known as Espanola Way with a stop at an artisanal pizza shop and ending at a gelataria for delicious Italian gelato.

 

Along the way, Katherine gave us a great history lesson on the architecture of the area and its cultural history.  We learned about the development and change in Miami Beach in its 100 year history.  For example, we saw the Versace mansion, the building where Al Capone maintained his business office, and the club where Desi Arnaz entertained in the days before “I Love Lucy.”

 

It was a very fun evening. We learned a lot, met some really nice people, and got to sample the fantastic cultural diversity that South Beach offers.  This was our first tour like this, but we definitely plan more in our future travels.