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Robin Lindley

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  • Dec 17, 2013 5:15 pm

    American Hellfire: Historian Robert Neer on "Napalm"

    by Robin Lindley

    February 1942. Just two months after the Japanese surprise attack on Pearl Harbor, at a dark time of defeat and anxiety for America, a bright spot for the military: Harvard researchers led by revered chemist Louis Fieser developed an incendiary weapon that would burn longer than traditional weapons, stick to targets, and extinguish only with difficulty. It was cheaper and more stable than existing alternatives, could survive extremes of hot and cold in storage, and could be mixed by soldiers on the battlefield.      
  • Oct 4, 2013 10:16 pm

    Cooking at Frank Lloyd Wright's Fallingwater [INTERVIEW]

    by HNN Editor


    Ellie Henderson. Photo courtesy the author.

    Elsie Henderson, who cooked at the famed Frank Lloyd Wright house Fallingwater outside Pittsburgh, turned one hundred on September 7.

    Ms. Henderson worked for Edgar and Liliane Kaufmann, the Pittsburgh department store magnates, and later their son Edgar jr. (he preferred that jr. not be capitalized) for more than 15 years. Asked what contributed to her longevity, she said simply: “Good food.”

    Ms. Henderson’s kitchen was a hub of activity at the unique Fallingwater house, hailed as the most significant private residential structure in the United States

    Author Suzanne Martinson tells the story of Ms. Henderson and shares her recipes in The Fallingwater Cookbook: Elsie Henderson’s Recipes and Memories (with the late Jane Citron and chef Robert Sendall; University of Pittsburgh Press).

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