History Minute : Salt Potatoes скачать в хорошем качестве

History Minute : Salt Potatoes

Salt Potatoes In the 1800s, when salt was considered “white gold”, the salt springs and marshes around the southern half of little fresh-water Onondaga Lake, in Syracuse, New York, provided over 80% of the entire country’s supply of salt. That’s why Syracuse is called the “salt City”. At first, salt was made by boiling the briny water in large kettles until the water evaporated, leaving the precious salt, which was loaded onto wagons and poured into barrels. The work was hard, and hot. Many Irish immigrants to Syracuse, who fled the potato famine in Ireland, found the hard work in the salt industry the only employment available to them. According to Arthur and James Keefe, the sons of early Irish immigrants who worked in the salt boiling blocks, the Irish began bringing small potatoes to work for lunch and cooked them in the boiling salt kettles, creating what became a local delicacy – Salt Potatoes. The Keefe brothers opened a tavern on Wolf Street in 1883 and they had one thing on the menu – salt potatoes. It is the first known evidence of Salt Potatoes being marketed in a commercial enterprise. A historic marker by the Pomeroy Foundation’s “Hungry for History” program, commemorating the birth of the Salt Potato, was installed by the Onondaga Historical Association in the summer of 2021 at the Salt Museum in Onondaga Lake Park. This video was co-produced by Believe In Syracuse and The Onondaga Historical Association. https://www.believeinsyacuse.org https://www.cnyhistory.org/