UVa Today

Happy Thanksgiving!

Check out this UVa Today article to see some great pictures from the dinner on Friday night:

http://www.virginia.edu/uvatoday/newsRelease.php?id=10430

a few more pictures from Polyface….

 

 

Polyface Farm Visit!

Enjoy these photos from our visit to Polyface Farm to pick up our four turkeys for the 100-Mile Thanksgiving Dinner.

Hear Professor Beatley speak about the history of the Hundred Mile Thanksgiving!

In this video segment, our very own Professor Tim Beatley from the Department of Urban and Environmental Planning speaks about the history of this exciting event. Please follow the link below!

 

Wade’s Mill Trip – Part II

Tucked away in the village of Raphine, VA just off 1-64 between Lexington and Staunton, is a little piece of the 18th century. This rare piece of history, Wade’s Mill, dates back to 1742, and still has many of its original components – including a functioning waterwheel that drives the millstone that grinds wheat, much as it when it was first built.

Our group arrived at the storybook house one Saturday and were soon  greeted by a wiry, white-haired gentleman who referred to himself as a miller – a term, I realized, one rarely hears anymore. Jim Young happily explained the inner-workings of the mill, from the way wheat and corn is routed through the mill, to the challenges of keeping an antique waterwheel up and running.

The interior of the mill was simple and rustic. One corner had a built-in fireplace. Another held several bushels of whole grains of soft wheat, soon to be milled. The mill itself is four stories tall, with each portion of the building having a purpose. Grain is moved around with a nifty system of grain elevators and spouts, moving the wheat and corn into the water- and electric-powered mills (unlike industrial mills that use massive rollers instead of millstones, as Wade’s Mill does.)

It was a fascinating to see an old-fashioned way of processing food – one that doesn’t involve reducing food to its simplest compounds and recombining them into a product that only vaguely resembles food.  A visit is highly recommended.  After you see whole grains converted into tasty, nutritious flour, you might just be motivated like I was to devoting the rest of the day to baking fresh bread and cookies.