Viking (ship)
The Viking is an exact replica of the Gokstad ship, a Viking ship found in a burial mound near Sandefjord, Norway in 1880. The Viking was featured at the World's Columbian Exposition in 1893.
The ship was built by the Rødsverven shipyard in Sandefjord. The construction was undertaken by Commander Christen Christensen in Sandefjord. The ship was christened "Viking". The Viking was sailed by Captain Magnus Andersen and a crew of 11 from Bergen, via Newfoundland and New York, up the Hudson River, through the Erie Canal and into the Great Lakes to Chicago, where the World's Columbian Exposition was taking place in 1893 to commemorate the discovery of America by Columbus. Carter Harrison, Sr., Chicago's four-term mayor, boarded and took command for the last leg of the voyage, arriving at Jackson Park on Wednesday, July 12, 1893 to much fanfare.
After the Exposition, the ship was first located beside the Field Columbian Museum (now the Museum of Science and Industry) in Chicago, then restored in 1919 and placed in Lincoln Park under a fenced-in, wooden shelter. In 1993 the Chicago Park District made it known that the Viking would have to be moved from its location to make room for expansion of the Lincoln Park Zoo. Funds were raised within the Scandinavian-American community and in 1994 the ship was moved into a warehouse in West Chicago. Afterwards it was moved to Good Templar Park in Geneva, Illinois and secured under a canopy. The head and tail of the Viking are in storage at the Museum of Science and Industry in Chicago.
In 2008, stabilization of the ship was begun with funds awarded by American Express in partnership with the National Trust for Historic Preservation. The second step in the stabilization effort will be to clean, treat and seal all of Viking's thousands of rivets.
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“Rice and peas fit into that category of dishes where two ordinary foods, combined together, ignite a pleasure far beyond the capacity of either of its parts alone. Like rhubarb and strawberries, apple pie and cheese, roast pork and sage, the two tastes and textures meld together into the sort of subtle transcendental oneness that we once fantasized would be our experience when we finally found the ideal mate.”
—John Thorne, U.S. cookbook writer. Simple Cooking, “Rice and Peas: A Preface with Recipes,” Viking Penguin (1987)