The US Flag Is Older Than Beer Cans!
0:29
YouTubeQuick Fact 365
The US Flag Is Older Than Beer Cans!
Did you know that the U.S. flag was created way back in 1777, while the first beer can didn’t exist until 1935? That means the flag had already been flying for more than 150 years before people could even drink beer from a can! Music: Heaven and Hell · Jeremy Blake ℗ YouTube Audio Library #HistoryFacts #Shorts #AmericanHistory #funfacts
2K views9 months ago
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1777 Was PURE CHAOS 😭🍌💥 (Brandywine → Saratoga Plot Twist)
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Looking to try a new recipe for fall? Join the food historian Victoria Flexner on her journey to recreate a Revolutionary-era soup. As part of The Atlantic’s special issue on the American Revolution, Flexner met the award-winning documentarian Ken Burns at one of Burns’s favorite haunts, The Restaurant at Burdick’s, in Walpole, New Hampshire. Under the guidance of Wesley Babb, The Restaurant at Burdick’s executive chef, Flexner cooked West Indian pepper pot soup, a savory, spicy dish composed of
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Looking to try a new recipe for fall? Join the food historian Victoria Flexner on her journey to recreate a Revolutionary-era soup. As part of The Atlantic’s special issue on the American Revolution, Flexner met the award-winning documentarian Ken Burns at one of Burns’s favorite haunts, The Restaurant at Burdick’s, in Walpole, New Hampshire. Under the guidance of Wesley Babb, The Restaurant at Burdick’s executive chef, Flexner cooked West Indian pepper pot soup, a savory, spicy dish composed of
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1777 Was PURE CHAOS 😭🍌💥 (Brandywine → Saratoga Plot Twist)
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YouTube250America
Looking to try a new recipe for fall? Join the food historian Victoria Flexner on her journey to recreate a Revolutionary-era soup. As part of The Atlantic’s special issue on the American Revolution, Flexner met the award-winning documentarian Ken Burns at one of Burns’s favorite haunts, The Restaurant at Burdick’s, in Walpole, New Hampshire. Under the guidance of Wesley Babb, The Restaurant at Burdick’s executive chef, Flexner cooked West Indian pepper pot soup, a savory, spicy dish composed of
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Looking to try a new recipe for fall? Join the food historian Victoria Flexner on her journey to recreate a Revolutionary-era soup. As part of The Atlantic’s special issue on the American Revolution, Flexner met the award-winning documentarian Ken Burns at one of Burns’s favorite haunts, The Restaurant at Burdick’s, in Walpole, New Hampshire. Under the guidance of Wesley Babb, The Restaurant at Burdick’s executive chef, Flexner cooked West Indian pepper pot soup, a savory, spicy dish composed of
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FacebookThe Atlantic
#250YearsOfBlackHistory: 1777
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#250YearsOfBlackHistory: 1777
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YouTubeAfricana Studies at Penn
Looking to try a new recipe for fall? Join the food historian Victoria Flexner on her journey to recreate a Revolutionary-era soup. As part of The Atlantic’s special issue on the American Revolution, Flexner met the award-winning documentarian Ken Burns at one of Burns’s favorite haunts, The Restaurant at Burdick’s, in Walpole, New Hampshire. Under the guidance of Wesley Babb, The Restaurant at Burdick’s executive chef, Flexner cooked West Indian pepper pot soup, a savory, spicy dish composed of
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Looking to try a new recipe for fall? Join the food historian Victoria Flexner on her journey to recreate a Revolutionary-era soup. As part of The Atlantic’s special issue on the American Revolution, Flexner met the award-winning documentarian Ken Burns at one of Burns’s favorite haunts, The Restaurant at Burdick’s, in Walpole, New Hampshire. Under the guidance of Wesley Babb, The Restaurant at Burdick’s executive chef, Flexner cooked West Indian pepper pot soup, a savory, spicy dish composed of
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Looking to try a new recipe for fall? Join the food historian Victoria Flexner on her journey to recreate a Revolutionary-era soup. https://theatln.tc/KCcjEO7l As part of The Atlantic’s special issue on the American Revolution, Flexner met the award-winning documentarian Ken Burns at one of Burns’s favorite haunts, The Restaurant at Burdick’s, in Walpole, New Hampshire. Under the guidance of Wesley Babb, The Restaurant at Burdick’s executive chef, Flexner cooked West Indian pepper pot soup, a sa
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FacebookThe Atlantic
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Looking to try a new recipe for fall? Join the food historian Victoria Flexner on her journey to recreate a Revolutionary-era soup. https://theatln.tc/KCcjEO7l As part of The Atlantic’s special issue on the American Revolution, Flexner met the award-winning documentarian Ken Burns at one of Burns’s favorite haunts, The Restaurant at Burdick’s, in Walpole, New Hampshire. Under the guidance of Wesley Babb, The Restaurant at Burdick’s executive chef, Flexner cooked West Indian pepper pot soup, a sa
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