Michigan and the US Senate

Where would Americans be without Michigan – and in particular Detroit?

Today we celebrate the great state of Michigan. Did you know it’s the only state in America that consists of two peninsulas? There’s the Upper Peninsula and the Lower Peninsula. The two are connected by the Mackinac Bridge.

The world’s first paved road was built in Michigan in 1909. It was a whopping one-mile long in Wayne County. It only makes sense that Detroit, the largest city in Michigan, was also the first city in America to have paved roads. How else could they roll out the latest automobile?

In January of 1914, Ford Motor Company announced it would pay a Five-Dollar a day wage to its assembly line workers. This cause an explosion of growth in Detroit.

What would the world be like today if the car had never been invented? Would flight also not exist? Would World Wars never have been fought? It does make one ponder. But the reality is, someone would have come up with everything we take for granted today. It’s just human nature and our need to expand and excel. To feel god-like when we step back and look at our creations. That’s not necessarily a bad thing. So long as pride doesn’t get the better of us.

When it comes to food, Michigan has its share of uniquely Michigan Flavors. The cherries in Michigan are tart, often found in Japanese Style Cherry Cheese Cake. Michigan has its own take on Coney Dogs. And let’s not forget the a staple of Senate dining – Michigan’s Senate Bean Soup, first served in the Senate Restaurant in 1901.

Michigan’s Famous Senate Navy Bean Soup
2 lbs Michigan Navy Beans
1-1/2 lbs Smoked Ham Hocks
2 large Yellow Onions
2 tablespoons Butter
Salt, sparingly to taste
Black Pepper to taste

Rinse and sort beans. Place beans in a soup kettle, add water to cover by 2-inches. Bring to a full boil, boil for 2 minutes. Remove from heat, cover and let stand for 2 hours or until beans are softened.

Drain beans, rinse and discard liquid. Return beans to the soup kettle. Place ham hocks nestled in with the beans. Add 3 quarts of water, bring to a full boil. Reduce heat; cover and simmer for 2 hours.

Peel and dice the onions. Sauté onions in a skillet with butter until translucent and just light browned. Add onions to the soup, continue to simmer for another hour.

Remove ham bones from the soup to cool. Once cool enough to handle, strip meat from the bones, discarding the bones themselves. Cut ham into bite-size pieces, return to the soup kettle. Let meat heat through. Taste soup, season with salt and pepper to taste just before serving.

Note: A more modern rendition of this soup would include garlic, celery and parsley or chives for garnish

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In God I trust; I shall not fear