BALTIMORE—Stressing that the pandemic represented nothing more than mass hysteria dreamed up in the newspapers, 123-year-old Milton Hammond told reporters Thursday that he was not going to let the coronavirus stop him from hanging out with his friends. “Everyone is panicking about this thing, but as far as I can tell,…
SAN FRANCISCO—Expressing frustration with the lack of appreciation that the recent purchase had garnered, local woman Kate Wheeler was reportedly annoyed Thursday that her cat would rather play with a hair tie than the expensive gaming console she had bought it. “The guy at GameStop said the Nintendo Switch was…
Due to concerns about COVID-19, our university recently gave me three hours to move our entire class online for the next three to sixteen weeks. I am providing these instructions for a seamless, uninterrupted course experience. I have never taught online before, but with the help of our men’s field hockey coach turned online-learning coordinator, I have developed a virtual experience that matches the intimacy and rigor we cultivated in our Philosophy of Face-to-Face Discourse In the Public Square class.
We will use AOL Instant Messenger to recreate our passionate in-class discussions. I assume everyone has an AIM account, so please send out your usernames. Mine is HangingChad2000. For fun, I encourage everyone to include their favorite Donnie Darko quote as their away message.
Content: I look in the camera and say, “Is this on? Is this on? Oh, I think it’s on! Wait, it’s not on! No, it is on! How do I share my screen?! I don’t think this is on.” Takeaways: The camera was on.
Content: I rhapsodize beautifully about Habermasian theories of the public square as they apply in times of pandemic before I realize that the camera was not on. Takeaways: I don’t remember what I said, but it felt like a pretty amazing lecture. You would have loved it.
Content: I provide an introduction to Amartya Sen’s work while my cat repeatedly sticks her butt into the camera and then knocks the laptop to the floor. Takeaways: My laptop is now glitching after falling on the ground. This should not affect our course experience.
Content: A YouTube clip of Bill and Ted meeting Socrates. Takeaways: “All we are is dust in the wind, dude.”
Please respond to the following discussion questions in our official course ICQ chatroom (formerly my Star Trek: Deep Space 9-fan chatroom. Please ignore my lengthy posts about why Jadzia Dax should have never married Commander Worf. I can’t figure out how to delete those).
Question 1: Which philosopher provides the more compelling revision of the idea of the public square: Nancy Fraser or Michael Warner?
Question 2: I don’t know, maybe write something about what Hannah Arendt would think of Facebook? Or should it be Instagram? What do you kids use these days?
Question 3: Who would get more swipe rights on Tinder: Hegel or Heidegger? Please provide at least three quotes and one image to defend your answer.
I will email a Word 93 version of the exam to you. When you open it, the formatting will be all messed up. Please print out the 27-page exam, complete it in blue or black ink, then take it to Kinkos and have them fax it back to me. Please complete the exam in two hours. If I understood a conversation I overheard in the hall correctly, you can time yourself with an online timer application called “TikTok.” It should be available on your mobile telephones.
I know some of you may struggle to get consistent internet access after the university removed you from your dorms. If you went back home, your parents do not remember the wireless password because they only wrote it down on that Ruby Tuesday receipt they lost six months ago. If you had to temporarily move into the Drury Inn and Suites on Highway 53, I heard you can steal Wi-Fi from the self-storage place across the road from 2:00-4:00 most afternoons.
Thank you for your patience in moving this course online! The good news is that our work will not go to waste, because no matter how terribly this goes, the administration will take this experience as proof that we can offer this course exclusively online and run this version of the course, without revision, online for the next ten years.
As we mark the 100th anniversary of the implementation of Prohibition, it is good to reflect on the fact that many buildings related to Pennsylvania’s historic brewing industry remain.
In an earlier post commemorating the passage of the 17th Amendment which laid the groundwork for Prohibition, I noted the many losses of historic businesses and buildings caused by the law.
While Prohibition was hugely disruptive to the brewing industry in Pennsylvania and across the country, some breweries were able to survive the economic upheaval. Some remain in operation as breweries while others are still a vital part of their communities through adaptive reuse, often benefiting from the National Register and federal Historic Preservation Tax Credit programs.
So, let’s raise a glass to these brewery success stories!
Philadelphia’s Brewery History
Prohibition took a great toll on Philadelphia’s thriving brewery industry, leaving only eight available for the manufacture of beer in 1933 when the law was repealed.
Even so, many historic brewery buildings remain in Philadelphia and have been rehabilitated for reuse for a variety of purposes. Some are listed in the National Register individually and others are included in the Brewerytown Historic District along the eastern bank of the Schuylkill River, which marks the neighborhood where ten German lager breweries once stood and produced about half of the beer made in the city.
While historic breweries can be found across the state, Philadelphia as a major brewing center from Colonial times deserves recognition. As the city grew, breweries abounded in many neighborhoods, often founded by German immigrants who brought with them a preference for lager beer, which required a different cooling process.
With access to the cooling caves along the river and the railroad tracks, the Brewerytown area was well situated to meet the cooling and transportation needs of the lager brewing industry.
Here are just some of the city’s brewery success stories:
Just south of the Brewerytown Historic District at 29th and Parish Streets, is the National Register listed Louis Bergdoll Brewery and Bottling House built in 1881 and 1917. Listed in the National Register in 1980, it has been adaptively reused as offices and housing.
Another historic brewery in North Philadelphia has found a new purpose as college student housing. The Class & Nachod Brewery was designed by prominent brewery architect Charles Caspar in the Beaux Arts style and built in 1911. It was listed in the National Register in 2003 and is now part of the Temple University campus. The brewery complex at N. 10th Street and W. Montgomery Avenue has a distinctive marble corner entrance with Corinthian pilasters and decorative bas relief panels with the faces of Medusa and lion.
The 1869 Henry F. Ortlieb Brewing Company building in Philadelphia’s Northern Liberties neighborhood was demolished in the mid-20th century, but the company’s bottling house, constructed in 1948 in the International style has been rehabilitated using the historic rehab tax credit program to serve as the Kieran Timberlake Architects. The abundant natural light provided by the bands of windows and roof monitor and the vast open space of the former bottling house provide a creative workspace for this award winning architectural firm specializing in sustainable building practices.
Schuylkill County’s Yuengling Brewery
While Philadelphia’s prominence in brewing is important, it is the historic Yuengling Brewery in Pottsville, Schuylkill County that holds the honor of being the oldest continuously operating brewery in the country.
Making beer since 1829, Yuengling Brewery was founded by German immigrant David Yuengling of Wurttemberg. The first brewery on N. Centre St. in Pottsville was destroyed by fire in 1831, but two years later a new brewery was built on Mahatongo Street at the site of the current facility. It was originally called the Eagle Brewery but took on its owners’ name in 1873 when son Frank joined his father in running the business.
The Yuengling Brewery survived Prohibition by producing three varieties of “near beer” and diversifying by opening a dairy across the street. When Prohibition ended in 1933, Yuengling Brewery shipped a truck of celebratory “Winner Beer” to the White House to show the company’s appreciation to President Franklin D. Roosevelt.
Having survived the challenge of Prohibition, Yuengling continued to modernize and strategize to stay profitable in the mid-20th century when faced with competition from the growth of national breweries and a decline in the local market.
Recognition as American’s oldest brewery during the 1976 Bicentennial resulted in renewed enthusiasm for Yuengling beer. The development of new products Premium Light Beer, Traditional Lager and Yuengling’s Original Black and Tan helped the company move beyond service as a small regional brand.
In 1876 German immigrant Alois Bube purchased a small brick brewery on North Market Street in Mount Joy, Lancaster County.
He expanded the operation and in 1880 built the Central Hotel next to the brewery as a place to serve his product and to accommodate overnight visitors. Bube’s Brewery closed just before Prohibition and remained shuttered but intact for decades.
In 1968, efforts began to renovate the property and it was listed in the National Register in 1973.
Currently it houses a microbrewery within the old icehouse and offers a restaurant and event space called the Catacombs in the old stone-lined beer storage cellars. The brewery’s former bottling works now serve as a bar and tavern.
In keeping with Alois Bube’s German heritage, an outdoor biergarten has been added to the historic complex. If alcoholic spirits do not suffice, Bube’s Brewery also offers spirits of another kind with regular ghost tours.
The Duquesne Brewing Company founded in 1899 in the South Side Flats neighborhood of Pittsburgh. It survived Prohibition and grew to become one of the largest breweries in the state by the end of World War II, opening additional plants in Carnegie and McKees Rocks.
The original brewery was listed in the National Register in 2015. It now serves as the Brew House Association, an artist collective which provides studio and living space for artists as well as a theater and gallery.
Another survivor of Prohibition in Pittsburgh is the Eberhardt & Ober Brewery in the city’s north side, which was once known as Allegheny City. Allegheny City was annexed to Pittsburgh in 1907 and was home to many foreign-born immigrants, including a great number of Germans, many of whom lived in the Deutschtown neighborhood in East Allegheny.
The Eberhardt & Ober Brewery was founded in 1848 in that neighborhood, but the existing brewery complex dates from circa 1880. The brewery, the oldest and largest in Pittsburgh, was listed in the National Register in 1987 as efforts were underway to rehabilitate it to serve as a brewery and restaurant — the first such licensed establishment in Pennsylvania since Prohibition. The rehabilitation of the property won a state preservation award in 1989.
Lehigh County’s Neuweiler Brewery
There are plenty of redevelopment opportunies still available involving historic breweries in Pennsylvania.
The 1913 Neuweiler Brewery in Allentown closed in 1968 and was listed in the National Register in 1980 as part of a plan to rehabilitate this large industrial site. After years of effort, It is now poised for rehabilition and reuse as part of the Brewers Hill project. Neuweilers is located in a Neighborhood Improvement Zone and development plans call for mixed use including a return to its roots with a new brewpub in the old brewery.
We know there are more out there!
This post only scratches the surface of all the interesting historic breweries still making guests and patrons welcome in Pennsylvania.
The photos and stories included here are only a sampling (a flight so to speak) of the historic breweries you might like to explore. Luckily, there are many enthusiasts of both historic breweries and beer to help spread the word about these great buildings that reveal so much about our state’s social and industrial history.
For more information about historic breweries in Pennsylvania, check out this informative website. In the meantime, is there a history brewery in your community that got a second chance at life through adaptive reuse? Tell us by leaving a comment!
Soup season is already on its way out, but I couldn’t resist one more warm and cozy pot of goodness. For this super easy and deliciously chunky Ham and Bean Soup I took cue from my easy Rosemary Garlic White Bean Soup and used a puréed can of beans to thicken the pot, combined that with some chunky and colorful vegetables and a handful of diced ham to round out this meal in a bowl. This is also a great use for your leftover holiday ham, so bookmark this recipe for Easter next month!
Thick & Chunky Ham and Bean Soup
What Kind of Beans Should I Use?
I used cannellini beans for this soup because I love their large shape and creamy texture. You can also use a different type of white beans, like navy beans or great northern beans.
Can I Use Dry Beans?
This recipe is written specifically for canned beans. Using dry beans would require different methods and different amounts of liquids and seasoning, so I would need to develop and test a recipe specifically for dry beans before providing instructions.
What Kind of Ham Can I Use?
You can use virtually any cooked ham. The ham I used is an uncured, fully cooked, thick sliced ham. If using pre-sliced ham, a thicker slice works a little better than thin sandwich slices, which won’t give much texture to the soup. If you have leftover cooked ham from Easter or any other holiday, that can also be used in this recipe.
Can I Freeze Ham and Bean Soup?
Yes, this soup is a great candidate for freezing! Simply chill the soup completely in the refrigerator overnight before transferring to the freezer for long term storage (about 3 months). I prefer to divide my soup into single servings before freezing, so they can be reheated as needed and in the amount needed. Quart-sized freezer bags are great for freezing soup, as are the small blue-top Ziploc food storage containers.
This incredibly easy and deliciously chunky Ham and Bean Soup features a medley of colorful vegetables, browned ham, and plenty of hearty white beans.
Total Cost $6.70 recipe / $1.68 serving
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
Servings 41.5 cups each
Author Beth - Budget Bytes
315oz. canscannellini beans$1.47
freshly cracked black pepper$0.03
2cupschicken broth (or more as needed)$0.26
Dice the onion, peel and slice the carrots, slice the celery, and mince the garlic.
Dice the ham into bite-sized chunks. Add the ham and cooking oil to a large soup pot. Sauté the ham for 3-5 minutes over medium heat, or until it achieves a decent amount of browning. Remove the browned ham to a clean bowl.
Add the onion, carrots, celery, and garlic to the pot in place of the ham. Sauté the vegetables for about 5 minutes over medium heat, or until the onions have softened. Allow the moisture released from the vegetables to help dissolve the browned bits of ham from the bottom of the soup pot as you stir.
While the vegetables are sautéing, add one of the three cans of beans to a blender, with the liquid from the can, and purée until smooth. Drain the remaining two cans of beans.
Add all three cans of beans (one puréed and two drained) to the soup pot with the vegetables. Also add 1/4 tsp dried thyme, some freshly cracked pepper (about 10 cranks of a pepper mill), and 2 cups chicken broth. Stir to combine, then turn the heat up to medium-high and allow the soup to come to a boil.
Once it reaches a boil, turn the heat down to medium and allow the soup to continue to boil for 15 minutes, stirring occasionally. As the soup boils it will reduce and thicken. If the soup becomes too thick, add more vegetable broth or water to achieve your desired soup consistency.
After the soup has boiled for 15 minutes and has thickened, stir the cooked ham back into the soup. Give the soup a taste and adjust the salt or pepper to your liking. I did not add any additional salt, but I did top each bowl with a little fresh pepper. Serve hot!
How to Make Ham and Bean Soup – Step by Step Photos
Before you begin, dice one yellow onion, peel and slice three carrots, slice three ribs of celery, and mince two cloves of garlic.
This is the type of ham I used. You can use any cooked ham, but a thicker slice works better than thin sandwich slices. You can also use cooked holiday ham. You’ll need one pound of cooked ham.
Dice one pound of ham and add it to a soup pot with one tablespoon cooking oil. Cook the ham over medium heat for about 5 minutes, or until the ham is browned on the edges. Remove the ham to a clean bowl.
Add the onion, carrot, celery, and garlic to the pot in place of the ham and continue to cook over medium for about 5 minutes, or until the onions are softened. Use the moisture released from the vegetables to dissolve the browned bits off the bottom of the pot.
While the vegetables are cooking, add one of the three cans of cannellini beans to a blender (with the liquid from the can) and purée until smooth. Drain the other two cans. Add the puréed beans and drained beans to the soup pot.
Also add 1/4 tsp dried thyme, some freshly cracked pepper, and 2 cups of chicken broth to the pot. Stir to combine. The soup will be fairly watery at this point.
Turn the heat up to medium-high and bring the soup up to a boil. Once it reaches a boil, turn the heat down slightly to medium and let the soup boil for 15 minutes, stirring often. The soup will reduce and thicken as it boils. If it becomes too thick for your liking, simply add a little more water or chicken broth to reach your desired consistency.
After boiling the soup for 15 minutes, stir the cooked ham back into the pot. Give the soup a taste and adjust the salt or pepper, if needed.
Serve the chunky Ham and Bean Soup hot, preferably with crusty bread for dipping!