2025 Fort Stations Overview
Bakery:
The bakery station helps students understand how the fort sustained itself through agriculture using ingredients available at the fort during the 1840s, and all the steps involved in the process, from harvesting the wheat, the production of bread, hardtack, and other baked goods. In addition to making dough, students will also experience churning butter and learn about the fort’s beehive oven, and how it works to maintain heat in order to bake. Bakery items will be for demonstration purposes, not consumption.
Kitchen:
Students will learn about the food items, cooking methods, and cooking tools available at the fort in the 1940s. The use of cooking tools will be demonstrated (dutch ovens, iron pots, trivets, swinging crane, etc) No food items will be prepared or consumed.
Candles:
Students will participate in the day-long process of making candles. They will learn about the significance of cattle to the economy and about work hours at the fort. Students will learn about tallow but will be using wax to make candles.
Vaquero:
Students will learn about cattle ranching, who the vaqueros were, and the kinds of goods made from byproducts of cattle. They will learn about leather, cattle branding and reatas.
Spinning & Weaving:
Students will learn about the importance of raising sheep, processing wool, the blanket factory at the fort, and the importance of blankets as a trade item. Students will have the opportunity to experience spinning and carding wool, as well as participate in a weaving project.
Rope:
Students will discuss the importance of rope, and other simple and often overlooked resources to the daily operations of the fort. Students will gain an understanding of the rope making process and will each make a rope.
Laundry:
Students will develop an appreciation for modern conveniences as they hand-wash clothes and haul water. Students will understand the importance of ‘wash day’ as a social event, and make connections to the tallow trade. They will also discuss articles of clothing worn in the 1840s.
Wagon:
This station focuses on the overland journey undertaken by immigrants coming to California. They will discuss items often brought on wagons, and reasons behind the journey west.
Trapper:
Students will learn about the trapping industry, the tools trappers used, and the animals they trapped. Students will learn about the history of the site and the overall impact trapping practices had on the environment.
The bakery station helps students understand how the fort sustained itself through agriculture using ingredients available at the fort during the 1840s, and all the steps involved in the process, from harvesting the wheat, the production of bread, hardtack, and other baked goods. In addition to making dough, students will also experience churning butter and learn about the fort’s beehive oven, and how it works to maintain heat in order to bake. Bakery items will be for demonstration purposes, not consumption.
Kitchen:
Students will learn about the food items, cooking methods, and cooking tools available at the fort in the 1940s. The use of cooking tools will be demonstrated (dutch ovens, iron pots, trivets, swinging crane, etc) No food items will be prepared or consumed.
Candles:
Students will participate in the day-long process of making candles. They will learn about the significance of cattle to the economy and about work hours at the fort. Students will learn about tallow but will be using wax to make candles.
Vaquero:
Students will learn about cattle ranching, who the vaqueros were, and the kinds of goods made from byproducts of cattle. They will learn about leather, cattle branding and reatas.
Spinning & Weaving:
Students will learn about the importance of raising sheep, processing wool, the blanket factory at the fort, and the importance of blankets as a trade item. Students will have the opportunity to experience spinning and carding wool, as well as participate in a weaving project.
Rope:
Students will discuss the importance of rope, and other simple and often overlooked resources to the daily operations of the fort. Students will gain an understanding of the rope making process and will each make a rope.
Laundry:
Students will develop an appreciation for modern conveniences as they hand-wash clothes and haul water. Students will understand the importance of ‘wash day’ as a social event, and make connections to the tallow trade. They will also discuss articles of clothing worn in the 1840s.
Wagon:
This station focuses on the overland journey undertaken by immigrants coming to California. They will discuss items often brought on wagons, and reasons behind the journey west.
Trapper:
Students will learn about the trapping industry, the tools trappers used, and the animals they trapped. Students will learn about the history of the site and the overall impact trapping practices had on the environment.