Your Early Weekend Digest: Happy Birthday, America 🇺🇸
Ready for a historic scroll? From an interview with Mount Vernon to Founding Father facts and a Revolutionary War–era gunboat restoration, here’s your Independence Day edition. Oh, and keep scrolling for Grandma Sylvia’s Award-Winning Carrot Cake!
In early July 1775, George Washington assumed his position as head of the Continental Army, joining a ragtag group of militia men in New England who, despite technical defeats in battle, had surprisingly intimidated the British with their perseverance and passion.
While our current July 4th holiday celebrates our Declaration of Independence in July 1776, we take you back to the key decisions that happened a full year earlier, that set into motion the fight for America's liberty, and established an emergent new leader: General George Washington. 👇🏽
Watch above or by clicking HERE. You can also listen on podcasting platforms everywhere (Apple, Spotify)
🗣️ Your Conversation Starters:
📜 July 2nd: The day John Adams thought we would celebrate our independence, according to a letter he wrote to his wife. But alas, July 4th is the day that went down in history books. So who's right?
🎇 One Thing Adams Got Right: "It ought to be solemnized with Pomp and Parade with Shews, Games, Sports, Guns, Bells, Bonfires and Illuminations." Fireworks on the Fourth? That tradition goes all the way back to the Founding Fathers. Here’s how we started celebrating America’s birthday.
⚓️ Gunboat at Ground Zero: It was 15 years ago that archaeologists discovered a Revolutionary War–era gunboat at the World Trade Center. Now, New York State Museum is "painstakingly" putting together more than 600 pieces of the boat. Follow the restoration story.
🔘 Another Discovery at Ground Zero: A button belonging to a soldier from the British army. The number "52" represents the 52nd Regiment of Foot, which participated in some of the earliest pivotal battles like Lexington and the Battle of Bunker Hill.
🪶 56: The number of signers of the Declaration of Independence. But how many can you name ... and how well do you know their stories? Thanks to the Daughters of the American Revolution, you can explore the name, signature and bio of each signer in one place.
"Rehabilitation Archaeology": A nonprofit is helping veterans heal from service-related injuries — through archaeological digs. One site? Camden Battlefield, where the Continental Army experienced one of its greatest defeats.
🎙️ This Week From Jenna:
🎙️ SCOOP (approx. 64 minutes) The “BBB,” Sale of Public Land, & The Latest From The Supreme Court. Listen. (SCOOP Insiders can attend this live broadcast once a week and get their news questions answered; they also receive the special video report EXCLUSIVELY delivered to their inbox along with a "cheat sheet" for the week ahead — learn more HERE).
Want to support a free press? Wear it. 🇺🇸
From the fabric to the finishing touches, these SmartHER hats are 100% made in the U.S.A. — so you can show your patriotism while supporting our mission of quick, concise, nonpartisan news.
It comes in three styles — because your hat (like your news) should work for you.
And like all our hats, it's been tested in the wild — from folding laundry to walking the Texas coast — and is ready for wherever your day takes you.
Shop them all HERE.
#ICYMI ~ Biting The Bullet: What A New Discovery Reveals About Soldiers Of The American Revolution
Last year, Jenna sat down with the Executive Director of Archaeology at the Colonial Williamsburg Foundation, Jack Gary, who oversees the largest living history museum in the world at Williamsburg, Virginia. In the soil of a proposed construction project, Gary's team unearthed military barracks dating back to the first soldiers of the American Revolution. The discovery provides a unique view into the everyday life of America's first soldiers — from their habits, to their fashions and beyond. When asked how working at the Virginia archeological site has impacted his perspective on America, Gary says the work has taught him "empathy" — and a deep appreciation "for where our country came from and all the different people who got us to where we are." This interview does the same. Enjoy!
WATCH ABOVE OR BY CLICKING HERE. You can also listen on podcasting platforms everywhere (Apple, Spotify).
🥕 Grandma Sylvia’s Award-Winning Carrot Cake (1976)
A special thank you to Marilee for sharing her grandmother's recipe with us. 🫶🏽 How did this all come about? Earlier this week, The Wall Street Journal reported that senators "trudged" through hours of voting and negotiations over the "big, beautiful bill," fueled by energy drinks and carrot cake - a rather unexpected combination! Cue a carrot cake discussion on Instagram stories, which led to Marilee generously sharing this recipe from her adventurous, vivacious grandmother who traveled the country by jumping on-off freight trains! (sounds like our kinda gal). Grandma Sylvia also served in the Navy and worked as a nanny! Here's a note from Marilee who says her grandma's recipe remains "a delicious legacy of her life, full of grit, humor, adventure, and unforgettable flavor":
"This recipe has been a family treasure since 1976, the year of America’s Bicentennial. Family lore says it won first prize at a fair celebrating the Bicentennial—though no official World’s Fair took place that year. Whether or not the story’s details are lost to time, one thing is certain: this moist, spiced carrot cake has been a showstopper ever since."
A Note Before You Begin:
This batter is thick! It’s best made with a stand mixer like a KitchenAid or similar. Otherwise, be prepared to get a workout – your arms will thank (or curse) you if you’re using a hand-held mixer!
Ingredients
Carrot Cake
• 1 cup vegetable oil
• 2 cups sugar
• 1 teaspoon cinnamon (or more, to taste)
• ¼ teaspoon nutmeg (or more, to taste)
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour (see note for gluten-free option)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1½ teaspoons baking soda
• 8 oz crushed pineapple, well drained
• 2 cups grated baby carrots
• 1 cup chopped walnuts (optional)
• 1 cup raisins (optional, see note below)
Cream Cheese Frosting
• 4 cups powdered sugar (see note for reduced sugar option)
• 16 oz cream cheese (two 8 oz packages), softened
• 1 stick (½ cup) unsalted butter, softened
• 4 teaspoons vanilla extract
• Optional: juice of ½ a Meyer lemon (see note below)
Instructions
- Prepare the Frosting First: In a medium bowl, beat the cream cheese, butter, vanilla, and powdered sugar together until smooth and creamy. If using, add the juice of ½ a Meyer lemon for a subtle brightness that balances the sweetness. Refrigerate the frosting while you make and bake the cake – this will help it firm up for easier, thicker layering later.
- Preheat oven to 350°F (175°C): Grease and flour your cake pans. For an elegant presentation, bake the cake in an angel food cake pan – Grandma Sylvia’s signature touch!
- Mix Wet Ingredients: Using a stand mixer if you have one (highly recommended!), beat together the oil, sugar, cinnamon, nutmeg, eggs, and vanilla until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk the flour, baking powder, salt, and baking soda.
- Make the Batter: Gradually add the dry ingredients to the wet mixture, mixing until just combined. The batter will be thick – don’t worry, that’s how it should be!
- Add Extras: Fold in the drained crushed pineapple, grated carrots, chopped walnuts (if using), and raisins (if using) until evenly incorporated.
- Bake Cake: Pour the batter into the prepared pan. Bake for 35–50 minutes, starting to check for doneness at the 35-minute mark by inserting a toothpick in the center – if it comes out clean or with just a few moist crumbs, it’s ready.
- Cool & Slice: Let the cake cool in the pan. If baked in an angel food pan, you can create a layered effect by wrapping a piece of kitchen string around the middle of the cooled cake and pulling it tight to slice it evenly in half.
- Assemble the Cake: Frost the middle layer generously with your chilled frosting, then cover the top and sides.
- Serve & Enjoy: This cake is moist, spiced to perfection, and sure to impress – just as it did back in 1976!
Cupcake Option
• To Make Cupcakes: Line a standard muffin tin with paper liners. Fill each liner about ⅔ full with the carrot cake batter.
• Bake Time: Bake at 350°F (175°C) for 18–22 minutes, starting to check at 18 minutes. Cupcakes are done when a toothpick inserted in the center comes out clean.
• Cool & Frost: Allow cupcakes to cool completely before frosting with the chilled cream cheese frosting.
Notes & Tips
• Gluten-Free Option: Substitute the all-purpose flour with Otto’s Cassava Flour 1:1. This substitution has been tried and tested – no one could tell the difference!
• Raisins: If adding raisins, soak them in warm water for 10 minutes and drain before folding into the batter – this keeps them plump and prevents them from drying out during baking.
• Lemon in Frosting: Adding lemon juice cuts the sweetness slightly, adds a bright, fresh flavor, and helps balance the richness of the cream cheese frosting.
• Reduced Sugar Frosting: You can make the frosting with as little as 2 cups of powdered sugar instead of 4 cups if you prefer a less sweet option – it’s just as delicious!
Your stories matter. And every time you share one, you release a bit of magic into the universe. I can't wait to hear more of them! And ... I can't wait to try this cake!
And that's The Weekend Digest!
❤️,
Jenna and the SHN Team
Daily news, interviews, our latest podcasts and more at www.SmartHERNews.com.
