Edible Education

A perfectly ripe tomato is a classic summer joy. But did you know that the growing of tomatoes has ties to many aspects of our history and culture? Explore the many facets of the tomato through the collections of The Henry Ford.

Melvin Parson enriched our lives through his commitment to helping formerly incarcerated individuals plant new futures. He knew of the value of this work because of his own experiences. Starting with a small garden plot in his aunt’s yard, he built an organization that supported individuals and delivered inspiration.

Learn how two brothers from Battle Creek, Michigan, came to change the way America eats breakfast, through the 120-year history of Kellogg's.

Food security links nutritious food to individual and community health. Explore this concept through historical resources in the collections of The Henry Ford, including the work of African American scientist George Washington Carver.

Learn how The Henry Ford is partnering in the Michigan Agriculture in the Classroom initiative to provide educators with standards-based lessons in multiple classroom subjects on local agriculture.

Explore stories from the collections of The Henry Ford related to chocolate beverages, coffee, and tea, created in collaboration with the Detroit Institute of Arts (DIA) exhibition "Bitter|Sweet: Coffee, Tea & Chocolate."

To celebrate the completion of another six months of work on our 2022-2024 IMLS Museums for America Collections Stewardship Program, the Conservation staff are showcasing some standout objects we have conserved.

Feeding students. It sounds like a one-way street. Food arrives. Cooks prepare it. Students consume it. But evidence in The Henry Ford collections confirms that students played an active role in growing food, planning menus and preparing lunches.

Metro Detroit is an area bursting with changemakers — those who break the mold to recreate it in their own image. Simply put: Forging your own path is the Detroit way. It’s also a sentiment actively celebrated within the physical spaces of The Henry Ford.

In 2016, Chef Dan Giusti began working on Brigaid, with the goal of embedding chefs in schools — but when the COVID-19 pandemic started, the emphasis shifted to feeding kids and keeping staff safe.