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WWII-era shipwreck found in Lake Superior
(CBS DETROIT) – A WWII-era shipwreck was found in over 600 feet of water in Lake Superior, about 35 miles north of the Keweenaw Peninsula, the Great Lakes Shipwreck Historical Society announced.
The shipwreck society and researcher Dan Fountain announced the discovery of the Arlington, a 244-foot bulk carrier, on Monday, Feb. 12.
After using remote sensing data and a Marine Sonic Technology side-scan sonar, ROV dives identified the shipwreck as the Arlington in 2023.
Great Lakes Shipwreck Historical Society
Captain goes down with the Arlington in 1940
The Arlington left Port Arthur, Ontario, on April 30, 1940. It was carrying wheat and heading for Owen Sound, Ontario, the shipwreck society said in a release.
A seasoned veteran, Captain Frederick “Tatey Bug” Burke led the Arlington and its crew.
The Collingwood, a large freighter, also made its way across Lake Superior that day. There was dense fog, and by night, a storm broke out, and the Arlington began to take on water.
“The Arlington’s first mate, Junis Macksey, ordered a course to hug the Canadian North Shore, which would have provided some cover from wind and waves, but Captain Burke countermanded the order…and ordered his ship back on its course across the open lake,” according to the release.
At 4:30 a.m. on May 1, the Arlington began to sink, and Fred Gilbert, the ship’s chief engineer, sounded the alarm.
The crew began abandoning the ship without orders from Frederick due to fear.
Crew members got off the ship and made it onto the Collingwood. Everyone except Captain Burke made it off the boat.
While no one knows why Burke didn’t make it off the Arlington while his crew did, reports show that he was near the pilothouse while the ship was sinking.
“One of the most important aspects of everything we do as an organization involves the concept of teamwork. This goes for our operations at Whitefish Point, as well as on the water aboard the David Boyd. We are lucky to have so many dedicated shipwreck historians and researchers as friends of GLSHS,” said Great Lakes Shipwreck Historical Society Executive Director Bruce Lynn. “And this was absolutely demonstrated when Marquette resident Dan Fountain approached us with a potential target near the Copper Harbor area of Lake Superior. These targets don’t always amount to anything…but this time it absolutely was a shipwreck. A wreck with an interesting, and perhaps mysterious story. Had Dan not reached out to us, we might never have located the Arlington…and we certainly wouldn’t know as much about her story as we do today.”
Barry Enderwick is eating his way through history, one sandwich at a time. Every day from his home in San Jose, California, Enderwick posts a cooking video from a recipe that time forgot. From the 1905 British book “Salads, Sandwiches and Savouries,” Enderwick prepared the New York Sandwich.
The recipe called for 24 oysters, minced and mixed with mayonnaise, seasoned with lemon juice and pepper, and spread over buttered day-old French bread.
Rescuing recipes from the dustbin of history doesn’t always lead to culinary success. Sampling his New York Sandwich, Enderwick decried it as “a textural wasteland. No, thank you.” Into the trash bin it went!
But Enderwick’s efforts have yielded his own cookbook, a collection of some of the strangest – and sometimes unexpectedly delicious – historical recipes you’ve never heard of.
Harvard Common Press
He even has a traveling stage show: “Sandwiches of History Live.”
From the condiments to the sliced bread, this former Netflix executive has become something of a sandwich celebrity. “You can put just about anything in-between two slices of bread,” he said. “And it’s portable! In general, a sandwich is pretty easy fare. And so, they just have universal appeal.”
Though the sandwich gets its name famously from the Fourth Earl of Sandwich, the earliest sandwich Enderwick has eaten dates from 200 B.C.E. China, a seared beef sandwich called Rou Jia Mo.
He declared it delicious. “Between the onions, and all those spices and the soy sauce … oh my God! Oh man, this is so good!”
While Elvis was famous for his peanut butter and banana concoction, Enderwick says there’s another celebrity who should be more famous for his sandwich: Gene Kelly, who he says had “the greatest man sandwich in the world, which was basically mashed potatoes on bread. And it was delicious.”
Whether it’s a peanut and sardine sandwich (from “Blondie’s Cook Book” from 1947), or the parmesian radish sandwich (from 1909’s “The Up-To-Date Sandwich Book”), Enderwick tries to get a taste of who we were – good or gross – one recipe at a time.
RECIPE: A sophisticated club sandwich
Blogger Barry Enderwick, of Sandwiches of History, offers “Sunday Morning” viewers a 1958 recipe for a club sandwich that, he says, shouldn’t work, but actually does, really well!
MORE: “Sunday Morning” 2024 “Food Issue” recipe index
Delicious menu suggestions from top chefs, cookbook authors, food writers, restaurateurs, and the editors of Food & Wine magazine.
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Story produced by Anthony Laudato. Editor: Chad Cardin.
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