What Did Cowboys Actually Eat on the Trail?

Author Tony Dunnell
May 14, 2026

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We’ve all seen the version of cowboys that Hollywood likes to show us, but the Western film genre has always been rife with myths. In reality, cowboys were rarely the dashing gunslingers of legend; instead, they were poorly paid laborers engaged in difficult and dirty work, whether it was helping out with the daily chores on someone else’s ranch or embarking upon grueling, monthslong cattle drives. 

From the 1860s to the 1890s, these great cattle drives helped define the American West. And for the cowhands hired to drive tens of thousands of cattle across hundreds of miles of open country, one thing was key to survival: food. Meals on the trail had to be portable, nonperishable, and quick and easy to cook. Cowboy cuisine was far from glamorous, but it kept everyone alive — a repetitive, high-calorie diet designed for survival and portability rather than pleasure. With that in mind, here are some of the foods that fueled the American frontier. 

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Beans

Mel Brooks’ 1974 comedy movie Blazing Saddles may have taken a few liberties with historical veracity, but it did get one thing right: Cowboys ate a lot of beans. Beans were the champions of trail food, and cowboys ate them every day. It was a practical option, as beans were readily available, easy to store and transport, and simple to prepare in one pot. Pinto beans were the most common variety, often slow-cooked with salt pork, and perhaps some chiles, for flavor. Cowboys had a variety of colorful nicknames for beans, including “whistle berries” and “Mexican strawberries.” 

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Sourdough Biscuits

Meals on the trail were prepared in what was known as a chuckwagon — essentially a horse-drawn mobile kitchen, often nicknamed the “cookie.” The cook normally had one essential that was always being cared for: a sourdough starter of flour and water that was used for making sourdough biscuits and bread. Cooked in a Dutch oven placed directly over the campfire, sourdough biscuits were a hearty staple of the cowboy diet. With their sturdy consistency and slightly tangy flavor, they were a perfect accompaniment to beans and gravy. 

7 Ways the Year 1968 Changed America

Author Nicole Villeneuve
May 7, 2026

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It’s been referred to as the year that changed America: In 1968, the United States experienced an unprecedented upheaval of long-held values and practices that left an indelible — and still reverberating — mark on the country. Facing the assassinations of beloved leaders, protests against the Vietnam War and racial inequality, and a major shift in media and pop culture, the nation was forced to confront some of its most deeply rooted issues, and evolve in the process. While the year was marked by tragedy and division, it also led to significant progress in civil rights and political activism, inspiring a generation of Americans to fight for equality and justice, and in turn, reshape the country’s social landscape. Here are seven events from 1968 that changed America.

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Richard Nixon Became President After a Divisive Election

The 1968 presidential election is still considered one of the most contentious and divisive elections in U.S. history. In March, President Lyndon B. Johnson announced that he would not be seeking reelection. In the ensuing months, America’s opposition to the Vietnam War escalated, and the stunning assassinations of Martin Luther King Jr. and Robert F. Kennedy sent the country into angry unrest. An already tense political climate was thrown into chaos when anti-war protesters clashed with police outside the Democratic National Convention in Chicago. In the end, a fraught and uninspiring race between Republican candidate Richard Nixon, Democrat Hubert Humphrey, and segregationist George Wallace ended in a victory for Nixon. The contentious nature of the election contributed to a deepening sense of political polarization in the United States.

8 Things You’d Find in Every 1960s Kitchen

Author Kristina Wright
May 7, 2026

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If you grew up in the 1960s, you might remember that kitchens looked and felt very different from today’s sleek, minimalist designs. The colors were soothing, patterns were popping, and design styles ranged from the early pastel “dream kitchens” to the playful retro-futurism of the Atomic Age to the richer earth tones that carried us into the 1970s.  

Kitchens of the 1960s also reflected a postwar sense of optimism that embraced the bright, bold, and cutting edge. New materials such as Formica, chrome, vinyl, and molded plastics were everywhere, and convenience-driven appliances were becoming symbols of progress. Many kitchen items were designed not just to be useful, but to look modern, futuristic, and decorative.

Here are eight items you’d find in most American kitchens in the 1960s. How many of these do you remember?

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Colorful Pyrex Mixing Bowls

Stacked neatly in cabinets or displayed on open shelving, Pyrex nesting bowls were a staple of the 1960s kitchen. While bold primary colors were popular, the decade also embraced softer pastel versions and patterned designs such as “Gooseberry,” “Butterprint,” and “Snowflake Blue,” which aligned with the early-1960s “dream kitchen” aesthetic of coordinated, cheerful color schemes. Later patterns featured botanicals and Americana scenes in neutral beige or brown.

Made of thick, durable glass, these bowls were designed for heavy mixing, baking, and serving. Beyond their practicality, they also reflected the era’s focus on functional beauty — everyday objects that were meant to look good enough to leave out in the open.

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Appliances in Earthy Colors

If there’s one color palette that defined the late-1960s kitchen, it’s avocado green, harvest gold, and coppertone brown. Refrigerators, ovens, and dishwashers from brands such as General Electric and Westinghouse embraced this earthy shift, moving away from the earlier white-and-pastel look toward something warmer and more grounded.

These tones reflected the broader evolution of 1960s design trends, when sleek modernism began blending with more natural, organic influences. Appliance suites were often fully coordinated, turning the kitchen into a unified color scheme. What began as futuristic efficiency gradually softened into the casually elegant, lived-in aesthetic that defined the late-1960s home.

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Rotary Dial Wall Phones

The kitchen wall phone was a household command center long before mobile devices existed. Usually mounted near a central wall or corner, these rotary dial phones embodied the era’s interest in streamlined, practical design by being simple, durable, and always within reach.

At the same time, their presence in the kitchen reflected the decade’s social design logic — the kitchen was the most lived-in, central space in the home, serving not just as a place for cooking but also as a hub for gathering and communication. The coiled cord often stretched into hallways or dining rooms for a little privacy, and magnetic notepads for taking messages were often hung on the refrigerator, reinforcing the kitchen as the home’s nucleus.

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Formica Countertops

Formica countertops defined the visual identity of many 1960s kitchens, especially in their boldest Atomic Age expressions. Designs such as boomerang patterns, starbursts, and abstract geometric prints flecked with gold captured the era’s fascination with space-age futurism and modern materials.

Set against chrome edging and flat-front clean-lined cabinetry, Formica surfaces created a sleek yet playful look. In the early 1960s, these patterns often appeared in brighter, more optimistic palettes, while later versions shifted toward earth tones. Affordable, durable, and endlessly customizable, Formica became one of the defining materials of the decade’s design identity.

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Chrome Dinette Sets

Chrome dinette sets were a classic expression of 1960s kitchen decor. With Formica tabletops, rounded edges, and chrome tubular frames, they reflected the era’s emphasis on clean geometry and easy maintenance.

Vinyl upholstery in bold colors — turquoise, red, mustard yellow, or black-and-white patterns — often tied into either the playful graphic energy of the early ’60s or the deeper neutral tones that were popular toward the end of the decade. Practical yet stylish, these sets embodied the balance between modern efficiency and casual family living that defined 1960s kitchen culture.

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Bold, Patterned Wallpaper

Kitchen wallpaper in the 1960s was rarely subtle. Starbursts, diamond grids, and repeating geometric patterns filled the space with energy, often in saturated shades of orange, olive green, mustard yellow, black, and red. Alongside these bold, modern designs were more homey motifs — oversized, stylized florals, climbing vines, roosters, and fruit and vegetable prints — that covered entire walls.

In many homes, wallpaper was part of a fully coordinated look, paired with matching curtains, tablecloths, dishware, and sometimes even appliances. Vinyl coatings made it practical for everyday use, but its real role was visual, turning the kitchen into a lively space for gathering rather than just a purely functional one.

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Fondue Sets

Fondue sets became especially popular in the late 1960s, aligning with the era’s shift toward social, interactive dining. Often finished in avocado green, burnt orange, or mustard yellow, they reflected the decade’s warm, organic design sensibility.

At the same time, fondue itself fit the broader cultural movement toward casual entertaining and shared meals as more women entered the workforce. Fondue gatherings emphasized experience over formality, matching the relaxed evolution of 1960s home design into something more communal and expressive.

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Swag Lamps

Swag lamps were a common sight in 1960s kitchens, especially over dinette tables and breakfast nooks. Instead of being hardwired into the ceiling, they hung from a hook and draped across the ceiling on a visible chain before plugging into a wall outlet. This made them easy to install and reposition, which appealed to homeowners who wanted a flexible, stylish update without major electrical work.

Their designs ranged from simple glass globes to more decorative options with colored glass, metal details, or fringed shades. Many reflected the era’s love of bold, sculptural shapes and warm lighting, adding a cozy glow that softened the harder surfaces of chrome, laminate, and vinyl so often found in 1960s kitchens.

History’s Most Dangerous Beauty Trends

Author Nicole Villeneuve
May 7, 2026

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“Beauty is pain” is a familiar phrase, and one that has been taken quite literally at many points in history. People have swallowed toxins such as arsenic and restricted their bodies with corsets, all in the name of status, style, and desirability. Here are five of the most extreme examples of dangerous beauty trends from decades past.

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Radium Products

In the early 20th century, radium was briefly treated like a miracle ingredient. Following its 1898 discovery, radium’s mysterious, faint luminescence made it seem almost magical; as early as 1904, products such as the topical product Ec-Zine and even drinkable radium water were being advertised as a cure-all for everything from eczema to pimples to blood poison. 

By the 1930s, beauty brands had leaned in, too. The French company Tho-Radia — so named for the elements thorium and radium — sold face creams and lipstick claiming to be a “perfect scientific method of keeping the skin of the face and neck in order.” The claims, of course, turned out to be very wrong. Long-term exposure to radium has many negative health effects, including damaging bones and increasing cancer risk. By the end of the 1930s, growing awareness of health dangers and tightening government regulations brought the use of radium in beauty and wellness products to an end. 

What $1 Bought You in 1940

Author Tony Dunnell
May 7, 2026

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In 1940, the average worker in the United States earned $1,368 a year — roughly $25 a week. And while that figure did rise during the course of the decade, it still sounds like a meager amount by today’s standards, thanks to inflation. Back then, however, a dollar could stretch remarkably far. 

According to the inflation calculator provided by the U.S. Bureau of Labor Statistics, $1 in 1940 is equivalent to $23.34 in 2026. So, a dollar was enough to stock up on some essential groceries or cover a modest night out. Here’s a look at exactly what you could buy for a buck back in 1940. 

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10 Loaves of Bread

A 1-pound loaf of white bread cost about 10 cents in 1940, meaning $1 bought you 10 loaves at that price. But a loaf could often be found for even less if you shopped around, so a dollar could get you as many as a dozen loaves, making bread an important staple in most homes.

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3 Dozen Eggs 

In 1940, a dozen large white eggs cost about 33 cents (and possibly as little as 27 cents), so you could get at least three dozen eggs for a dollar. Being relatively affordable, eggs were considered the perfect protein, and most households ate them daily. And if you wanted bacon with your eggs, you could get at least 4 pounds of bacon for a buck. 

What People Ate on the Titanic the Night It Sank

Author Nicole Villeneuve
May 7, 2026

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On the night of Sunday, April 14, 1912, the RMS Titanic was sailing through the North Atlantic on its maiden voyage from Southampton, England, to New York City. Most passengers and crew had no idea that within hours, the ship would strike an iceberg and descend into one of the most famous maritime disasters in history.

At the time of its launch, the Titanic epitomized the height of ocean liner engineering and luxury; it was well equipped to feed its more than 2,200 passengers and crew for the approximately weeklong transatlantic crossing. The food served varied depending on class, from French-influenced fine dining to hearty dishes meant to sustain passengers during the voyage. Based on surviving menus and other archival documentation, here’s what we know about how passengers dined on the night the Titanic sank.

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First Class

First-class passengers were served an elaborate multicourse dinner that reflected the peak of Edwardian fine dining. A surviving dinner menu from April 14, 1912, preserved in the Royal Museums Greenwich collection, was further explored by journalist Dana McCauley’s book Last Dinner on the Titanic: Menus and Recipes From the Great Liner, giving us a clear idea of how passengers spent this ill-fated evening.

The first-class dinner began with a selection of light starters and soups, including hors d’oeuvre varies (assorted appetizers), oysters, consommé Olga (a clear beef broth finished with julienned vegetables and a splash of port wine), and cream of barley. The fish course followed, featuring salmon with a buttery mousseline sauce and cucumber.

Next were the more substantial entrées, and they offered a range of choices: filet mignon Lili (beef fillet medallions in a rich sauce), sauté of chicken Lyonnaise (pan-fried chicken and onions in a French-style sauce), vegetable marrow farci (a stuffed squash dish), lamb with mint sauce, roast duckling with apple sauce, and beef sirloin and potatoes served up château style.

There were also a series of side dishes, including green peas, creamed carrots, boiled rice, and parmentier and boiled new potatoes for both crispy and soft potato options.

The meal then transitioned into a series of lighter and cold dishes typical of French haute cuisine. These included punch romaine (a chilled citrus-based drink) and roast squab (pigeon considered a delicacy) with cress, cold asparagus vinaigrette, pâté de foie gras, and celery.

Finally — if there was any room for dessert — the dinner concluded with an extensive sweets selection: Waldorf pudding, peaches in Chartreuse jelly, chocolate and vanilla éclairs, and French ice cream.

Why Did Houses Have Parlors?

Author Bess Lovejoy
May 7, 2026

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Before living rooms and family rooms, there was the parlor — a space designed less for living in than for being seen. Often pristine and a little intimidating, the room was reserved for guests, special occasions, and the careful display of a family’s taste and status. Though the term has mostly disappeared today, the parlor has a long history, from medieval monasteries to middle-class domestic life. Here’s a look back at the rise and fall of the parlor.

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“Parlor” Comes From the Verb “To Speak”

The word “parlor” has always been about talking. The term traces back to the Old French parler, meaning “to speak,” and entered English around the 13th century as “parlur” — a word that originally referred to a small window in monasteries through which priests heard confessions. The meaning then expanded to describe a designated room within a monastery set aside for conversation — a space where the otherwise cloistered inhabitants could interact with visitors or speak privately among themselves.

That dual idea — conversation paired with separation — stuck. By the late 14th century, the word had shifted beyond religious life to describe a room set apart from a great hall and offering a measure of privacy. By the 15th century, the concept had settled into domestic architecture as a room in a private home used for receiving guests or holding more formal conversations. 

What Did Food Look Like Before Food Coloring?

Author Nicole Villeneuve
May 7, 2026

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Before grocery store shelves became a veritable rainbow of products, many foods looked very different. For most of human history, food got its color from natural plant pigments, what animals ate, and how foods were processed. That began to change in the 19th century with the rise of industrial food production as well as early synthetic dyes, many of which were derived from coal tar byproducts.

Once introduced, food colorants spread quickly. They changed not only how food looked, but also what consumers came to expect. By the early 20th century, food coloring was here to stay, and what we now think of as normal food hues are often anything but natural. Here’s a peek at what seven familiar foods used to look like before modern coloring punched them up.

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Cheddar Cheese 

A brick of bright orange cheddar cheese is a household staple for many, but real cheddar wasn’t originally orange at all. The color we now associate with the cheese began as a marketing trick in 17th-century England, when cheesemakers started adding plant-based dyes. 

At the time, farmers were skimming fatty cream off the top of milk to sell separately, leaving behind lower-fat milk that produced paler cheese. The golden hue of traditional cheddar came from the beta-carotene in the grass the cows ate; because that was carried in the milk’s fat, the color disappeared when the fat was skimmed off. Adding color with saffron, marigold, annatto, and even carrot juice helped mask the difference.

The practice made its way to North America and in some cases became even more exaggerated. By the 19th century, some producers were even adding lead chromate to intensify cheddar’s orange color and make lower-quality cheese look more desirable. This was part of a broader era of food adulteration, when appearance mattered more than safety. Today, most orange cheddar still gets its color from annatto and not from aging or flavor — but, thankfully, not from lead either. 

7 Surprising Facts About the Age of Dinosaurs

Author Darren Orf
April 29, 2026

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For millions of years, the predominant class of animal on Earth was that of the dinosaurs — a name that comes from the Greek words for “terrible lizards” (even though dinosaurs were reptiles but not lizards at all). From around 252 million to 66 million years ago, these incredible creatures evolved in every corner of the globe, even Antarctica. Although the age of dinosaurs stretched far longer than humans have even walked upright (186 million years versus 7 million years), scientists have only been aware of the existence of dinosaurs for about two centuries, and our understanding of them changes almost daily as paleontologists uncover more secrets. These seven surprising facts explore the ever-fascinating world of these ancient “terrible lizards.”

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Two Mass Extinctions Gave Rise to the Dinosaurs

The Earth is no stranger to mass extinctions, having experienced five (and currently undergoing a sixth) in its 4.6 billion-year history. But none was quite so devastating as the Permian extinction, otherwise known as the “Great Dying.” Scientists are not certain of its cause (a leading theory is continuous volcanic eruptions in modern-day Siberia), but its deadly results aren’t up for debate: The world lost 90% of its plant and animal species. This cataclysmic event, which occurred around 252 million years ago, marked the end of the Permian Period and start of the Triassic Period. As life recovered from this biological trauma, various animals took root, including the Lystrosaurus, ichthyosaurs, and eventually, archosaurs — the ancestors of dinosaurs. The first dinosaurs appeared in the fossil record around 240 million years ago, and a second extinction, known as the Triassic-Jurassic extinction event, occurred around 202 million years ago, killing off many of their rival archosaur species. With less competition and larger ranges, the small dinosaurs were then able to thrive and evolve into the gigantic reptiles of the subsequent Jurassic and Cretaceous periods.

All the Presidents in Height Order

Author Mark DeJoy
April 29, 2026

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When we think of U.S. presidents through history, we don’t tend to picture their physical frame so much as recall a collection of historical facts and anecdotes. If you imagine George Washington, for example, is a mental image of his presence in a room the first thing that comes to mind? Or do you recall a story about a cherry tree, or crossing the Delaware? With a few exceptions here and there, the physicality of presidents has been largely obscured by history. Can you name the tallest president? The shortest? What about the second-tallest or second-shortest? A full list of the height of each president follows, spanning a foot difference from 5 feet, 4 inches tall to 6 feet, 4 inches tall.

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Over 6 Feet Tall

The tallest president in U.S. history was Abraham Lincoln, who stood at 6 feet, 4 inches — and that’s without his signature stovepipe hat. It’s a height that still sounds fairly tall today, but it was extraordinarily tall for the time; the average height for an American male during Lincoln’s presidency was 5 feet, 7 inches, making him 9 inches taller than average. Lincoln’s equivalent height today would be 6 feet, 7 inches — a half-inch taller than the average NBA player. 

Given his distinct physical presence, it perhaps comes as no surprise that Lincoln’s appearance was frequently commented upon in his day. The New York Herald once wrote, “Lincoln is the leanest, lankiest, most ungainly mass of legs, arms, and hatchet-face ever strung upon a single frame.” Another reporter wrote of his “shambling gait” in London’s The Times, and described him as “a tall, lank, lean man, considerably over six feet in height, with stooping shoulders, long pendulous arms, terminating in hands of extraordinary dimensions, which, however, were far exceeded in proportion by his feet.” Here are the 18 other presidents who stood over 6 feet, if not quite as noticeably as Uncle Abe.

– Abraham Lincoln: 6 feet, 4 inches (193 cm)
– Lyndon B. Johnson: 6 feet, 3.5 inches (192 cm)
– Donald J. Trump: 6 feet, 3 inches (191 cm)
– Thomas Jefferson: 6 feet, 2.5 inches (189 cm)
– Chester A. Arthur: 6 ft, 2 inches (188 cm)
– Bill Clinton: 6 feet, 2 inches (188 cm)
– George H. W. Bush: 6 feet, 2 inches (188 cm)
– Franklin D. Roosevelt: 6 feet, 2 inches (188 cm)
– George Washington: 6 feet, 2 inches (188 cm)
– Andrew Jackson: 6 feet, 1 inch (185 cm)
– John F. Kennedy: 6 feet, 1 inch (185 cm)
– Barack Obama: 6 feet, 1 inch (185 cm)
– Ronald Reagan: 6 feet, 1 inch (185 cm)
– James Buchanan: 6 feet, 1 inch (185 cm)
– Gerald R. Ford: 6 feet, 1 inch (185 cm)
– James A. Garfield: 6 feet, 1 inch (185 cm)
– Warren G. Harding: 6 feet, 1 inch (185 cm)
– James Monroe: 6 feet, 1 inch (185 cm)
– John Tyler: 6 feet, 1 inch (185 cm)