Thanks for watching. I don't have many cooking videos on my channel, it's really about pottery. But here is a link to the video where I make split pea soup in my clay pot kzread.info/dash/bejne/gZaj3MNxg8nHiqw.html

Hello. I'm Eric Haury. I am Emil Haury's grandson. More specifically, I am the only child of Emil Haury's younger son, Loren. I'm glad I found this. Some things I can say: First of all, I live close to my Parents and showed them this video. My Father, in his 80s, says he remembered that Grampa and Weatherill did collaborate on a dig sometime in the 1920s. (My Father wasn't born then, but that's what he remembered hearing.) But, sadly, he doesn't remember which dig it was. My Father still, on occasion, cooks Weatherill Stew in the dutch oven given by my Grandfather. My Parents enjoyed seeing your video, as did I. (I should mention that I am the product of anthropological incest; my Mother's father was Dr. Ned Danson, one of Emil Haury's relatively early students. So my Mother is not just a distant observer, but has some understanding of anthropology, as well. She spent several summers at Point 'o Pines, as a child, overlapping with my Father.) I do feel obliged to issue this correction: You pronounced "Haury" right. That's good. Many people don't. But Grampa's Emil isn't "EH-mill." It's "AE-muhl." First syllable said like the letter A. I've even interrupted the President of the University of Arizona once, who pronounced it worse than you did. I feel obliged to be a sticker about this. But I also want to be thankful to you for preserving a legacy in which I am a tangential part.

@AncientPottery

Жыл бұрын

Hi Eric, I am so glad and humbled that you found my video. I asked an archaeologists friend after I got your comment how he said it and he apparently was pronouncing it right so I have no idea where I might have picked up the wrong pronunciation. I have been around archaeology since I was a child so it must have been something I learned early on. I have in the past heard it pronounced in different ways and felt some smug self-righteousness that I was doing it right and now I am properly corrected. Thanks for the comment and the information, it is wonderful to connect with you.

Andy your dedication to reconstructing ancient ways is educational to me and I’m sure others will agree! Thanks for sharing

@AncientPottery

Жыл бұрын

My pleasure!

I liked seeing how you used a bowl as the lid for the pot! I never thought of that before. It makes so much sense, and would nicely preheat a serving bowl for you.

@AncientPottery

Жыл бұрын

We find ancient pots stored in caves just like this, with a bowl used as a lid.

my grandmother used to cook soups and stews in clay pots. And what I can say is that the taste of the food is divine thanks to the clay and the wood smoke

@AncientPottery

Жыл бұрын

Definitely

I would love to see you do a video with Tasting History 🧡

@AncientPottery

Жыл бұрын

I love Tasting History!

Practical uses for such things as the clay pots are of great interest to me. I don't want to start learning to make clay utensils for show. I want to use them every day. Any future videos you might make including such information would be much appreciated! Thanks for this video!! ...now I'm hungry. 😉

@AncientPottery

Жыл бұрын

Wonderful! There will be more.

I think i just found a new Hobby :)

Yum! What a pretty spot to cook in.

@AncientPottery

Жыл бұрын

It really was a nice spot. Most importantly it was shady because it was a really hot day.

I'll definitely try this. Mancos is home to me i grew up learning about John wetherill, my art teacher and history teacher were married, and were also my next door neighbors. They taught me alot about pottery and the history of the southwest, and I still learn something new with each of your videos.

@AncientPottery

Жыл бұрын

That's cool, they were an interesting family who lived in interesting times.

@jeanettewaverly2590

Жыл бұрын

I love Marcos. It’s a great town. Do you know Laurie Webster?

@slowwound2656

Жыл бұрын

@@jeanettewaverly2590 no. We've probably crossed paths though. Due to mancos days and shopping at P n D. And the fact there's only four restaurants right now.

@slowwound2656

Жыл бұрын

@@jeanettewaverly2590 I dont really hangout in town much. I spend most of . Time up in the mountains or at the lakes.

@jeanettewaverly2590

Жыл бұрын

@@slowwound2656 Laurie is an expert on Southwestern weaving traditions: Navajo, Pueblo, and Spanish. She used to hold mini-seminars at the Marcos library and would bring examples for show n tell. I don’t know if she still does this, but if she does, they are very worthwhile.

I certainly hope you make more vlogs where you cook in the field like this! I am stumbling through learning what to cook and how to cook it myself, and help would be so much appreciated! It looks like a great stew, and I’ll certainly try a version or two myself. Thanks for your informative and helpful vlogs.

@AncientPottery

Жыл бұрын

I will, thanks for the encouragement.

I love to be able to go back in time. In my case, I play with bronze age germanic cooking of the foods available then. Great stuff.

@AncientPottery

Жыл бұрын

That would be very interesting.

Can't wait to try this myself. My kid and I have been talking about it and I think we finally have pot good enough to do it in! Thanks Andy!

@AncientPottery

Жыл бұрын

Sounds like a fun time with your son. You are welcome.

This is INTERESTING! I love the idea of cooking in a clay pot 😊

@AncientPottery

Жыл бұрын

Thanks, it was fun

Thanks for the video, I bet this tastes amazing. What better way to connect with our ancestors than preparing food from earthen vessels. This is similar to the (whatever I have on hand) stew I make minus the bacon. FYI Lindsey at the frugal crafter recommended you and your channel in one of her videos. I thought that was pretty cool.

@AncientPottery

Жыл бұрын

Wow I didn't know that, I will have to look her up and thank her. A student said that this was pretty much like every other stew but I was not used to seeing wine in stew myself. It is good however.

Một hướng dẫn tuyệt vời. Tôi đã học được một ít kiến thức thú vị. Cảm ơn bạn.

@AncientPottery

Жыл бұрын

Cảm ơn bạn

Well forgive me because I'm fairly new to this but I didn't realize that you could actually cook in (especially the length of a stew) in an unglazed pot. I thought it had to be treated to cook in. I have got a lot of studying ahead of me. (PS: I am most excited to have been learning about the olla!)

@AncientPottery

Жыл бұрын

The starch and grease from the food being cooked will actually help to seal the pot.

@pkaboo7832

Жыл бұрын

😲 of course! Oh my gosh! Thank you! For whatever reason that just didn't even cross my mind!

Clay pot cooking is great. I try to do this as often as possible as it tastes better and cooks better often.

@AncientPottery

Жыл бұрын

I totally agree!

As a chef a prep is your best friend lol

Thank you for this. My mother studied anthropology and i did get to visit Mesa Verde the stew looks good.

@AncientPottery

Жыл бұрын

Thanks.

So John Wetherill was actually one of the first real snowbirds...... Super fascinating! I'm only halfway through this yet and I absolutely adore the way these things are presented! This is exactly the way I love to learn about historical goings on!

@AncientPottery

Жыл бұрын

LOL, true.

I love your Videos! Inspiring!

@AncientPottery

Жыл бұрын

Thank you so much!

As always, great video. Very informative and entertaining.

@AncientPottery

Жыл бұрын

I appreciate that

thank you...awesome

@AncientPottery

Жыл бұрын

You are welcome!

That’s a wonderful recipe and history. It looks an awful lot like Beef Bourguignon.

@AncientPottery

Жыл бұрын

Thanks. I had to look that up, Wikipedia said "first documented in 1867" so it definitely could have been an influence.

@lbrowning2543

Жыл бұрын

Thinking about it, the wine with salt (cooking wine) could be useful to preserve the beef if it were used as a marinade while the party was in transit and then digging. The only time I had this recipe many years ago it was with leftover steak that had been cooked on the grill then marinated in wine and soy sauce(not authentic but salty) before being put in the stew.

Outstanding, as usual!

i found your channel just yesterday and i am so hooked. i cannot wait to go out to my creek and harvest clay and give it a try myself. always thought clay was an expensive hobby, but you've proven you can dabble for super cheap!! thank you so much!

@AncientPottery

Жыл бұрын

Awesome, welcome.

Wonderful video, Andy! Thanks for spreading the word on this recipe. Did you carve that wooden spoon too?

@AncientPottery

Жыл бұрын

the wooden spoon was carved by and a gift from Wes at Airstream Wanderings kzread.info/dron/E9nXMnykX0yC8I2arSCntg.html

Those mushrooms you showed, I believe they are a variety of Parasol mushroom (Macrolepiota genus, in the Agaricaceae family alongside Agaricus Bisporus aka Portobello), usually edible though I'm european, not american so, I don't have experience with the stuff growing there, and there are some mild differences. Namely in this specific case, the leg of the mushroom is shorter than what I'm used to and the cap isn't as scaly. The scales on the caps of european parasols are kind of flakey and can be easily peeled off, which is why we call them Snake's Hat in my native tongue. Other than that they seem to be about a day past their prime as they've began to dry out around the edges. And now I'm craving some mushrooms.

@AncientPottery

Жыл бұрын

Thanks for looking up the mushroom. It was pretty big, surprising for my area.

@Eckendenker

Жыл бұрын

It appears to be the most misidentified mushroom in the US. Better check the ring and the spore print to be sure. My mom sent me pictures of 3 Parasol she found yesterday. I'm so jealous.

@TheFloatingSheep

Жыл бұрын

@@Eckendenker That's a crazy coincidence, my mom also sent me pictures of 3 parasols she found. Do we have the same mother?

@Eckendenker

Жыл бұрын

@@TheFloatingSheep Hahaha lol. As long as she didn't share them with you either, that would be okay :D

This was a great instructional, informative video! Loved it!! Keep 'em coming!

@AncientPottery

Жыл бұрын

Glad you liked it.

I'm ready for lunch.

@AncientPottery

Жыл бұрын

I have left overs

I do very much appreciate and enjoy your very straightforward presenting style thank you. If you will forgive my presumption might I suggest that should you cook stew again you take with you salt at least if not other condiments even so it looked good

@AncientPottery

Жыл бұрын

Adding salt and pepper hardly makes riveting video.

I just saw you have merch! Was bummed there is nothing about a doobillidoo. Every time you say that word, it makes me grin ear-to-ear! Also, this video made me miss camping with my Dad and 6 brothers in the White Mountains of Arizona. We moved to CA when I was about 10, and I don't remember going camping ever again. Guess my Dad, who grew up ranching in Arizona, just missed the state too much. It is a beautiful state, especially the Verde Valley where I was born. I wish I had more chances to return there, but my husband and I live in Missouri now with our kiddos, and money is always tight these days. Hoping to scrimp and save and hopefully visit next summer. My family in the area won't live forever, and I miss just sitting with them and talking.

Really liked watching this video and cooking the stew in the pot

@AncientPottery

Жыл бұрын

Thanks

Man I’m hungry 😭

thanks.

@AncientPottery

Жыл бұрын

Welcome!

Let’s talk artifacts! That P38 can opener!

@AncientPottery

Жыл бұрын

I never go anywhere without it

Woah this video is great. I kinda wish we had this kind of food when I was on digs. Anyway I'm gonna try this recipe. It really looks delicious. Thanks Andy!

@AncientPottery

Жыл бұрын

I guess those days are gone. At the Archaeology Southwest field school they hired a local woman to cook their dinners and she was a good cook. One time they gave her this recipe and she made it for their last night in camp, that was the first time I had Wetherill Stew.

Good video

@AncientPottery

Жыл бұрын

Thanks

@bje2920

Жыл бұрын

@@AncientPottery your welcome

I read somewhere on the internet that if you fire unglazed primitive pot at 1200-1400c some sand and clay will start to melt into a glass which will make pot non porous for cooking. I think this temperature can be reached by using old technologies for melting iron

@AncientPottery

Жыл бұрын

True but that is not the kind of pottery I make, nor is it the type of pottery that is traditional in the Southwest.

Love the joke about adding datura and a amanita to the stew lmfao

✨️Your AWESOME ✨️

That mushroom looked like a Parasol. I know it's hard to trust in mushroom guides and learning which ones are edible is best done in person but: When you encounter a big mushroom with a nutty smell and snakeskin pattern like this, you can do 2 tests to find out wether or not it is a delicious Parasol. The first one is looking at the ring at the stipe. A Parasol has a ring that is freely movable up and down the stipe. It is not in any way connected to it. Second one is the spore print. If it is white, it is a Parasol, if it is green, it is not. But they are best when they are fresh, if they are brownish, better let em be either way.

@AncientPottery

Жыл бұрын

Thanks for the info. It was pretty big at least for around here.

I had just discovered this recipe of Adobo, the pre-colonial version indigenous from the Philippines. Slow cooked in small cooking pots called "palayok," Filipino for "earthenware." Traditionally, meats, poultry, or fish are packed into earthenware pots or jars and are soaked in vinegar along with garlic, herbs, usually bay leaf, and spices like black peppercorns. Presumably done to preserve and marinate meat at the same time. I guess it just made sense to throw the jar into the fire and let the meat stew and braise in vinegar and its own fat lol. The rendered lard can then be used as cooking fat to fry and sauté other things. The modern version of Filipino chicken and pork Adobo doesn't require the marination method and has only soy sauce added in it. I initially thought of buying the palayok to try this method, but I might just make my own using the methods and information I can gather from your wonderful channel.

@AncientPottery

Жыл бұрын

You should try it. Thanks for sharing

Did you shoot this video in the Cienega valley? My wife and I visited Tucson a few years ago and were drawn to the creek, South East of the city, where the ground water is forced up to the surface. The hike was a descent into another world, through the yucca, mesquite, and cacti into tall green grasses and cottonwoods. My children, burdened by the heat, plunged into the cool water of the river and crunched its sandy loam between their toes. Would highly recommend visiting Tucson for its natural environs alone. I love the dramatic biology of the Sonoran, where an unassuming hilltop or ridge can hide a completely different ecosystem, ancient and complex. I just wish there were more impetus to protect Sonoran and landscapes from the ugliest urban sprawl in the country.

@AncientPottery

Жыл бұрын

True. There is however a great deal of public land in Arizona, something like 75 or 80% of the state, so a lot of it is being protected. This video was shot in Gardner Canyon in the Santa Rita Mountains southeast of Tucson.

That stew looks excellent! 😋 I might give it a go on the slow cooker (it's kind of earthenware too, isn't it? ;))

@AncientPottery

Жыл бұрын

Worth a try in a slow cooker for sure. But no, a ceramic pot in a slow cooker is more likely stoneware than earthenware.

Starting with bacon: ah, you have grabbed my interest

@AncientPottery

Жыл бұрын

LOL

In places where these pots would be found, would a ladle be most likely made of a gourd, or of wood, or of pottery?

@AncientPottery

Жыл бұрын

It depends the culture. The Ancestral Puebloan had proper ladles, the Hohokam had ceramic scoops and the Mogollon had nothing of the sort. Of course in old Mexico all manner of wooden and tin utensils may have been available. I have a big wooden serving spoon that was hand carved by the Tarahumara Indians but it is too big to fit in the month of my pot.

I think I am understanding about the grease and how it helps seal the pot. My question is, do you keep the grease from the bacon and beef in the pot for the duration of the stewing, or do you drain any grease out before filling it with the broth and other liquids?

@AncientPottery

Жыл бұрын

Absolutely that grease is loaded with flavor.

🔥🔥🔥💥💥💥

You need to caramelize onions with bacon in the beginning. Also bay leaf.

That looks yummy! How did the dumplings turn out?

@AncientPottery

Жыл бұрын

perfect actually

@jeanettewaverly2590

Жыл бұрын

@@AncientPottery I’d say that’s quite an accomplishment!

👍👍👍👍👍👍

Thanks for the vid! I want to get into natural cooking like this, over an open fire or at my firestove at home. I'm looking for pots that can work for this. Do you have any tips where to get this type of clay pots that can take the fire? I live in Sweden. Otherwise I guess cast-iron pots work, but I would love to use more natural elements.

@AncientPottery

7 ай бұрын

No idea where you could get one in Europe. I know that cooking pots like this are common in places like Mexico and India.

Awesome info, for making earthen wear, do we need to put special attention to temper and thickness?

@AncientPottery

Жыл бұрын

Thickness is not a big factor, definitely need to temper the pottery well to stand up to fluctuations in temperature.

Just found your channel about a week ago and have really been learning a lot. I live in the upper Midwest with “clay” soil. Is that real clay that is usable? Also, does play sand make a good temper? Thanks for all the great info!!

@AncientPottery

Жыл бұрын

Thanks. All clay is different, you will have to test it out and see how it works, but it definitely could work well for pottery. Play sand can work fine also. Have fun

Judging by the sycamore trees in the background and the fact that Tucson has a desert climate, I'm assuming tou filmed this video in a river floodplain forest. Have you found any alluvial clay in this particular floodplain?

@AncientPottery

Жыл бұрын

This location is at the base of the mountains so it is mostly sand and gravel, the clays are usually lower in the valley.

maybe I missed it but why is browning on the side less likely to crack the pot?

@AncientPottery

Жыл бұрын

I did not explain clearly. I elevated the pot above the coals to prevent cracking, putting the pot on its side was not related to that. I put the pot on the side because it was easier for browning the meat that way. I tried to explain both things in the same sentence and it got all jumbled.

👍

How do you clean the inside of the pot when you’re done?

@AncientPottery

Жыл бұрын

Plastic scrub brush or a scouring pad. Nothing to abrasive that will gouge the clay

Southwest is Holy

Nice video, Andy, but it looks like you're cooking stew in a water pot. Cooking pots, here at least, were made in a thick-walled pot, with only somewhat of a pot-belly, and such pots were usually made with a lid.

@AncientPottery

Жыл бұрын

Plenty of examples on Native American cooking pots shaped just like this. They were often quite thin walled and they never had proper lids.

@Dovid2000

Жыл бұрын

@@AncientPottery So I stand corrected.

Interesting to see how its done out west - here in the east archaeologists forgo stew for loads of booze... ;=8)

@AncientPottery

Жыл бұрын

Hard to dig on an empty stomach.

not sure that Arazona Sycamore would appreciate you taking a picture of it. It's obviously in camouflage and hunting!

@AncientPottery

Жыл бұрын

It does look like camouflage

Do I need a certain type of claypot to cook at the fire?

@AncientPottery

Жыл бұрын

My pottery has a lot of temper in it, (like sand) this makes it more resistant to thermal shock than most pottery.

@Matesson

Жыл бұрын

@@AncientPottery thank you! I think im gonna try making one on my own...im into larp and reenactment and could use some pots! :)

Do you know if you can put homemade ceramics in the microwave?

@AncientPottery

Жыл бұрын

I do not know, maybe?

@seewaage

Жыл бұрын

@@AncientPottery Maybe I'll test it out sometime to see what happens. haha

Did you say Lima Beans? Noooooooooooooooooooooooooooooooooooooo!!!!!!

@AncientPottery

Жыл бұрын

I think one of the recipes used peas and the other used lima beans. I chose lima beans because I like them better than peas.

Old academics and their pipes, lol.

@thetrembler8791

5 ай бұрын

Hi, Eric Haury-Dr. Emil Haury's grandson-with a reply long after your initial message. Grampa did, indeed, smoke a pipe. But by the time I was born (early 1970s), he had stopped. The big consequence of his smoking that pipe for the years that he did is that he lost his sense of smell. Since smell provides the majority of what we think taste is, food tended to be dull for him. This enhanced his Mexican-influenced interest in hot foods. Near the end of his life, he and his second wife (Agnese Haury-look her up; she did good things for the University of Arizona) made their own hot sauce, because Tabasco wasn't sufficient for him. It's also worth noting that the house he lived in for years had a gas stove; that made not having a sense of smell a risky endeavor. Thankfully he survived that.

@theschwarzey

5 ай бұрын

The late replies are always gems. @@thetrembler8791