Libby
Klesmith
explored
Hemingway's
experiences
with
fresh
food
from
farm,
field,
and
stream,
creating
a
collection
of
vintage
northern
Michigan
recipes,
including
his
father's
blueberry
pie, "Auntie
Beth" Dilworth's
Tomato
Pudding,
and
Nick
Adams'
Beans
and
Spaghetti. |
 |
|
Hemingway
Helper:
Cooking
in
Northern
Michigan
with
Ernest,
his
Family,
and
Friends
As
with
many
families,
the
Hemingways
enjoyed
their
meals
and
valued
them
as
an
important
part
of
life.
They
shared
their
dinners
frequently
with
family
and
friends,
turning
the
meals
into
events.
The
children
learned
to
work
for
their
meals,
but
often
were
given
treats
on
special
occasions.
During
their
summers
in
northern
Michigan,
the
Hemingways
learned
to
hunt
and
grow
their
own
food,
as
well
as
to
prepare
it.
Because
of
this,
Michigan
summers
for
Ernest
Hemingway
and
his
family
were
rich
in
every
meaning
of
the
word:
smells,
companions,
experiences
and
tastes. |
Preparing
for
the
Cottage:
For
the
Hemingways,
vacationing
in
Northern
Michigan
every
summer
was
a
great treat.
They
prepared
for
their
trip
ahead
of
time:
Dr.
Clarence Hemingway,
Ernest
Hemingway’s
father,
created
shopping
lists
every
year
composed
of staples
like
flour,
sugar,
slab
bacon,
chocolate,
spices,
ham,
candy,
cocoa
and cookies.
He
ordered
all
of
these
items
from
the
Montgomery
Ward catalogue
and
had
them
delivered
to
the
family
cottage,
Windemere,
on the
eastern
shore
of
Walloon
Lake.
Sunny,
Ernest’s
younger
sister,
remembered
in her
memoirs
having
the
choice
of
peppermints
or
marshmallows
and
receiving rewards
of
candy
for
jobs
well
done
(Hemingway
Miller,
21).
Gingersnaps, in
particular,
were
a
favorite
among
the
children. |
| Kitchen/Cooking
Set
Up:
The
kitchen
in
Windemere
included
a
wood
burning
stove
with
range,
and a
pump
that
brought
fresh
well
water
right
into
the
kitchen. Family
meals
were
very
important
to
the
Hemingways,
especially
to
Dr. Hemingway.
After
Ursula,
the
Hemingway’s
third
child,
was
born,
the
family
added an
entire
kitchen
wing
to
the
cottage.
This
wing
included
a screened
in
dining
area,
big
enough
for
all
of
the
family to
get
together
and
share
a
meal
(Federspiel).
To
keep
the
perishables
from
perishing,
the
Hemingways
built
an
icehouse
across the
lake
from
Windemere.
Harold
Sumner,
a
neighbor,
stocked
the
icehouse during
the
winter
with
ice
cut
from
Walloon
Lake.
In
the summer,
Ernest
and
his
family
brought
that
ice
across
the
lake
to Windemere
for
use
in
an
icebox
kept
under
the
trees. |
Ernest’s
Father
on
Food:
Dr.
Hemingway
thought
that
food
could
fix
almost
everything.
He
loved
to
cook;
in
fact,
he
once
prided
himself
on
making
his
family
happy
by
baking
multiple
blueberry
pies
in
a
single
morning
(Mellow,
39).
He
soaked
cucumbers
in
brine
to
make
pickles
for
his
family,
made
pancakes
and
often
took
over
for
the
family’s
cooks
(Hemingway
Miller,
65).
Dr.
Hemingway
also
cared
about
nutrition.
He
fed
his
children
fresh
vegetables
and
meat
broths
when
they
were
still
babies
and
insisted
that
anything
not
eaten
the
night
before
had
to
be
consumed
at
breakfast
the
next
day
(Mellow,
13). |
Ernest’s
Father
on
Self-Sufficiency
and
its
Impact
on
Ernest
Throughout
his
Life:
Ernest’s
sister
Marcelline
said
that
her
father
often
exhibited
“pioneer
resourcefulness”
(Redd
Griffin).
One
time
when
the
family
was
running
low
on
supplies,
Dr.
Hemingway,
whom
the
children
called
Ed
after
his
middle
name,
Edward,
shot
partridge
and
squirrels
and
made
biscuits,
fried
game
and
blackberry
pie
(Redd
Griffin).
This
pioneer
mentality,
in
part,
created
Ernest’s
love
of
fishing
and
the
outdoors.
Ernest
learned
from
his
father
how
to
understand
his
surroundings.
He
taught
Ernest
to
hunt,
shoot,
skin,
clean
and
cook
what
he
killed.
Dr.
Hemingway
even
blindfolded
Ernest
to
see
if
he
could
identify
cooked
game
solely
by
taste
(Redd
Griffin).
Dr.
Hemingway
also
insisted
that
what
ever
was
killed
was
eaten.
When
Ernest
was
thirteen
years
| |
