As spring settles in, more and more visitors are making their way to Monticello. With Spring Break upon us, this seems a fitting time to offer some insider tips to make your family trip to Monticello as pleasant as it can be. I’ll include a list below of some helpful hints, and I encourage you to comment with your own tips for a successful family visit to Monticello. (This blog is intended to be more about logistical considerations than to outline all we have available for families to enjoy. Please view our Visiting with Kids page to more »
I’ve spent the last several months going through the library’s files, neatening things up, eliminating duplicates and inconsistencies, and generally satisfying my compulsion to organize things and make sure everything is spelled correctly. I found something the other day which has turned out to be very interesting indeed. Before I get to that though, I have to explain a bit of background.more »
In celebration of the 70th anniversary of the Garden Club of Virginia's restoration of the twenty oval flower beds and winding walk flower border, join us for an elegant garden party with award winning author Andrea Wulf. Enjoy informal tours of Monticello and the flower gardens, a champagne toast and heavy hors d'oeuvres on the West Lawn. Ms.more »
The translation of selected works of Jefferson into Arabic was inspired by Professor Juan Cole at the University of Michigan who is a leading interpreter of the Middle East. Following the dramatic events of 9/11, Professor Cole was concerned about the lack of availability of classic wrmore »
Monticello’s Assistant Director of Gardens and Grounds Gabriele Rausse was recognized for his service to the Virginia wine industry during the 4th annual Virginia Wine Expo, held in Richmond, Virginia on February 25.
Time for the April installment of our monthly series in which we post a recipe from The Virginia House-wife, a recipe book published in 1824 by Mary Randolph, kinswoman to Thomas Jefferson. Leni Sorensen, our African American Research Historian and a culinary historian of national repute, has once again made this month's dish and here we include her notes and pictures.PEASApril 2011more »