Thanks to Dr. Rob Havers, president and CEO of the American Civil War Museum in Richmond and to all who joined us last week at Dundrillin Farm for our cocktail reception! We enjoyed conversations on the importance of Civil War history to our community, and the impact of preservation efforts through educational programming. Still looking to enjoy the warm weather and scratch that history itch? Check out some upcoming programs below! Join us on Thursday, May 29th at 7 PM at Catoctin Creek Distilling for Reluctant Witness: Nicholas Cresswell Views the Revolution from Loudoun”! Enjoy the spring weather on Sunday, June 1st at 2 PM for Entombed in Mystery: The Hidden Sculpture at Oak Spring! Tickets are limited, get yours today! We are also looking forward to "The Hardest Fight I ever Saw": The Battle of Upperville at Kirkby Farm on Saturday, June 21st at 2 PM. Tickets and more information can be found at piedmontheritage.org/events or give us a call at (540) 687-6681. (fb)

Today VPHA staff are at the Heritage Farm Museum in Sterling for Historic Encounters Day, discussing how local farming helped feed the Continental Army during the War for Independence. Food issuance in the Continental Army at the beginning of the American War for Independence consisted of the following: "One pound of fresh beef, or ¾ of a pound of Pork, or one pound of Salt Fish, pr diem. One pound of Bread, or Flour pr diem. Three pints of Peas, or Beans pr Week, or Vegetables equivalent; at 5/s. pr Bushel for Peas or Beans. One pint of milk pr Man, pr diem, when to be had. One half pint of Rice, or one pint of Indian meal pr Man, pr Week. One quart of Spruce Beer per man, pr diem, or 9 Gallons of molasses pr Company of 100 Men. One Ration of Salt, one ditto fresh (meat), and two ditto Bread, to be delivered Monday morning; Wednesday morning the same. Friday morning the same, and one ditto salt Fish. All weekly allowances delivered Wednesday morning; where the number of regiments are too many to serve the whole the same day, then the Number to be divided equally, and one part served Monday Morning, the other part Tuesday Morning, and so through the week.” Loudoun County farmers produced more than 177,000 pounds of beef, over 74,000 pounds of corn, and more than 40,000 pounds of Rye. Wheat, peas, bacon, and many other items were provided throughout the war to feed Washington’s desperately hungry troops. Today we are sharing the stories of the farmers and soldiers who served and provided for the army as it fought to secure independence. (fb)