Food

John Adlum (1759-1836)

Cleveland Park’s Very Own Vineyard

Local wine sales have reached record heights in recent years. But even though Virginia and Maryland’s 350+ wineries are beginning to enjoy the fermented fruits of their labor, the west coast remains the hub of wine production in the United States. Over 92 percent of the country’s wine is produced on the west coast and Napa Valley remains the recognized capital of American wine. However, the area's amateur sommeliers can take pride in the fact that John Adlum, “father of American viticulture,” called D.C. home.

Companies like Heinz and Campbell’s shipped cans of pre-prepared turtle soup and mock turtle soup across the country and globe. (Photo Source: Flickr)

Washington's Lost Food Craze: Terrapin Soup

Before the days of Half Smokes and Jumbo Slices, D.C.’s collective stomach rumbled for a different delicacy: diamondback terrapin. The native turtle had long fed residents of the Chesapeake but by the 1830s the turtle had become one of the region’s most coveted foodstuffs and by the end of the 19th century, swanky eateries from New York to California featured turtle soup on their menus. While turtles from all over the U.S. were used to prepare this famous dish, the Chesapeake Diamondback was undoubtedly the turtle of choice.