James Garfield, the 20th US President, was a brilliant man who could write Greek with one hand while simultaneously writing Latin with the other.
The last President to be born in a log cabin, Garfield was encouraged by his mother to overcome his humble beginnings. When he turned 17, she pushed him to quit working on the canals and begin his formal education. Already a voracious reader, who devoured every book he could lay his hands on, Garfield fulfilled his promise by shining as a student and dazzling everyone with his formidable intellect.
He held various menial jobs as he progressed through his academic career. He eventually became a teacher and President of Hiram College. He subsequently studied law and became interested in politics. During service in the Union Army, Garfield's abilities caught the attention of his Republican friends who urged him to run for office. His intellectual prowess didn't abate when he assumed office. During his Congressional tenure he developed a trapezoid proof of the Pythagorean theorem that was published in the New England Journal of Education.
Ironically, while of humble origins, he could be dismissive of others. Generally supportive of Abraham Lincoln, he marveled that Lincoln could devise the Emancipation Proclamation, calling him a "second-rate" lawyer. Although his admiration of him did grow with time.
James Garfield. Garfield was Colonel of the 42nd Ohio Infantry, and quickly rose to command of a brigade; he would eventually be promoted to Major General. He fought in Kentucky, at the Battle of Shiloh in Tennessee and was Chief of Staff for Major General William Rosecrans during the Chickamauga Campaign. Garfield, a Republican, was also elected to the House of Representatives during the Civil War.
Elected President in 1880, Garfield was shot by Charles Guiteau on July 2, 1881, dying on September 19, 1881.
Can't make it to New England for a bowl of cream-style "chowda" this week? No problem! Our New England Clam Chowder tastes like it came straight from a small seaside shack. Top each bowl with some oyster crackers and you're all set!
- 1 small onion, chopped
- 2 ounces salt pork, diced
- 2 (6.5-ounce) cans chopped clams
- 1 (8-ounce) bottle clam juice
- 1 3/4 cups chicken broth
- 1 large potato, peeled and diced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons cornstarch
- 2 cups (1 pint) heavy cream, divided
- 1 tablespoon chopped fresh parsley (optional)
When it comes to clam chowder, you either like it Manhattan-style or creamy like they make it in New England. Well, for those of you who never had Authentic Manhattan Clam Chowder, like this one, just wait until you take your first spoon full. With its tangy tomato base, combined with lots of chopped clams, what's not to love? What's even better? It whips up in just 20 minutes! The authentic flavor will leave your taste buds happy and your belly full!
- 1/4 cup chopped onion
- 1 celery stalk, chopped
- 1 carrot, chopped
- 2 tablespoons butter
- 3 (6-1/2 ounces) cans chopped clams, undrained
- 2 (8 ounce) bottles clam juice
- 1 cup diced potatoes, uncooked (about 1 medium potato)
- 1 (15.5 ounce) can diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 bay leaf
Arlon was a graduate from Woodrow Wilson High in El Sereno.