Smithsonian Institute Exhibit
The West Nassau Historical Society was recently awarded a Smithsonian Institute exhibit in collaboration with the Florida Humanities Council.
This a pilot program for the State of Florida as we will get to research, design, program, and exhibit a display on how Food has influenced our local culture. It is an 18-month project, with the exhibition dates being in 2026.
More details to follow as we canvas the county in search of those who have stories to tell about Food and how it is grown, distributed, and consumed.
THANKS…
…to all who helped out with our July 4 table at the NE Florida Fairgrounds
...to all who helped with the Kids summer art classes on July 13. We had 29 kids, a record.
…to all who helped with the Ice Cream Social this past Friday night. Thanks to Joel Pace and his music students.
Dues…
We are an all-volunteer nonprofit and and annual dues are due in January. Journey with us as we explore and discover the rich and diverse tapestry that is the history and culture of Nassau County. Help us document, celebrate and preserve our county's rich and diverse history and culture by renewing or joining today.
Annual dues are: $20 single, $30 family, $100 single lifetime, $150 couple lifetime, plus we have corporate memberships for businesses who want to help us reach our goals. Download a membership form from our web site www.wnhsfl.org.
Don't think of it as dues but as an investment in the future of our past. New members who join in July will receive five free months.
Planning your estate? If you are interested in remembering the West Nassau Historical Society in your estate planning, contact us for details.
Art Class…
If any adult 18+ is interested in taking a Saturday afternoon art class, let us know. We have scheduled the class for Saturday, September 14, from 10a-12n. Email us for an entry form.
Facebook…
Like our Facebook page so you can get the latest happenings and interesting history tidbits.
Own or Wear History…
WE HAVE RRDAY TSHIRTS AND MUGS LEFT OVER, plus RR caps and whistles, for sale. Attend our meeting Thursday, come by our meeting July 25, or contact us if you are wanting to buy some.
UPCOMING EVENTS…
Thursday, July 25. Callahan Train Depot, Meal at 6:30pm and meeting at 7pm. Brief discussion on upcoming projects. Guest Speaker: Clyde Davis on the feuds of Nassau County. Group photo to be taken.
August, TBA - Hilliard video walking tour TBA
Thursday, August 22. Callahan Train Depot, Meal at 6:30pm and meeting at 7pm. Brief discussion on upcoming projects. Guest Speaker: Marge Powell on their travels in the UK on Brit rail.
Thursday, Sept 26, Callahan Train Depot, Meal at 6:30pm and meeting at 7pm. Brief discussion on upcoming projects. Guest Speaker: TBA
Thursday, Oct 24, Callahan Train Depot, Meal at 6:30pm and meeting at 7pm. Brief discussion on upcoming projects. Guest Speaker: Marge Powell on the UK steam engines.
Saturday, November 16, 9a-4p, 8th Ho Ho Hobo Day Festival, Tractor Show and Veterans Appreciation.
Saturday, December 7, parade 11a and craft fair 9a-3p. The West Historical Society will host the 51st Callahan Christmas Parade and Craft Fair.
Again, thanks to everyone for your continuing support of our group and our history.
See you soon. Stay safe.
John Hendricks, President
West Nassau Historical Society
Nassau = Food + Culture: What We Each Bring to the Table
A tasting of what Nassau County has to offer Host: West Nassau Historical Society
The Grand Southern-Creole Menu
Course 1: The Soup Duo
•
Creamy Lettuce Soup: A light, vibrant starter to open the palate. Finished with a swirl of cream and fresh chives.
Creamy Lettuce Soup: A light, vibrant starter to open the palate. Finished with a swirl of cream and fresh chives.•Seafood and Corn Chowder: A rich, hearty tribute to Nassau’s coastline, featuring sweet corn and fresh local catch.
Seafood and Corn Chowder: A rich, hearty tribute to Nassau’s coastline, featuring sweet corn and fresh local catch.Course 2: The Warm Appetizer
•Stewed Okra and Tomatoes: A classic soul-food starter. The 5-7 minute sear on the okra ensures a perfect, non-slimy texture.
Stewed Okra and Tomatoes: A classic soul-food starter. The 5-7 minute sear on the okra ensures a perfect, non-slimy texture.Course 3: The Starch & Roots
•Creamy Scalloped Dasheen: A tropical, earthy alternative to potatoes, layered with sharp cheddar and a nutty Gruyère sauce.
Creamy Scalloped Dasheen: A tropical, earthy alternative to potatoes, layered with sharp cheddar and a nutty Gruyère sauce.•Classic Sweet Potato Pone:
Classic Sweet Potato Pone: The dense, spiced, and caramelized Southern classic.
•Skillet Cornbread with Cane Syrup: Crispy-edged cornbread baked in cast iron, served with the deep, smoky sweetness of Florida cane syrup.
Skillet Cornbread with Cane Syrup: Crispy-edged cornbread baked in cast iron, served with the deep, smoky sweetness of Florida cane syrup.Course 4: The Relish Service
•Classic Chow Chow Relish: The essential "pantry staple" of the South. A tangy, crunchy medley of pickled vegetables to brighten the heavier courses.
Classic Chow Chow Relish: The essential "pantry staple" of the South. A tangy, crunchy medley of pickled vegetables to brighten the heavier courses.Course 5: The Rice Course
•Cajun Dirty Rice: Bold and savory with the traditional addition of chicken livers; sautéed with the "Holy Trinity" for maximum flavor.
Cajun Dirty Rice: Bold and savory with the traditional addition of chicken livers; sautéed with the "Holy Trinity" for maximum flavor.•Shrimp Perloo: The Lowcountry rice staple. Served South Carolina style—a "Red Perloo" with the essential addition of tomatoes.
Shrimp Perloo: The Lowcountry rice staple. Served South Carolina style—a "Red Perloo" with the essential addition of tomatoes.Course 6: The Seafood Feast
•Frogmore Stew (Low Country Boil): The social centerpiece. Shrimp, sausage, corn, and potatoes boiled in Old Bay and lemons.
Frogmore Stew (Low Country Boil): The social centerpiece. Shrimp, sausage, corn, and potatoes boiled in Old Bay and lemons.Course 7: The Poultry Entrée
•Classic Southern Fried Chicken: The gold standard of the South.
Classic Southern Fried Chicken: The gold standard of the South. Buttermilk marinated for 4+ hours and fried in a cast-iron skillet.
•Nashville Hot Chicken and Waffles: The spicy, modern powerhouse,
Nashville Hot Chicken and Waffles: The spicy, modern powerhouse, drenched in signature "Hot Oil" sauce and served with pickles.
Course 8: The Dessert Finale
•Mayhaw Jelly Cake: A rare heirloom treasure
Mayhaw Jelly Cake: A rare heirloom treasure featuring tart mayhaw jelly layered between sweet, buttery cake sponges.
•Blueberry Cobbler a la Mode:
Blueberry Cobbler a la Mode: The ultimate warm comfort, finished with a heavy scoop
SMITHSONIAN INSTITUTION FOOD EXHIBIT RECIPES
Hello everyone:
What does a community bring to the table? As part of our collaboration with the Smithsonian Institution’s "Museum on Main Street" and Florida Humanities, the West Nassau Historical Society is proud to present "Nassau = Food + Culture." This curated 14-dish menu is more than just a list of recipes; it is a culinary map of our shared history. From the coastal influence of our Seafood and Corn Chowder to the deep-rooted Southern tradition of Mayhaw Jelly Cake and Classic Chow Chow, each dish represents a thread in the diverse cultural fabric of Nassau County. By exploring the flavors of the "Holy Trinity" and the heirloom techniques of cast-iron baking, we celebrate the heritage, the resilience, and the soul of the people who call Nassau County home.
