Cookeville History Museum

06/19/2026

💡FUN (Southern-Food) FACT FRIDAY💡
Happy Juneteenth Edition
Tea wasn’t always sweet: Sweet tea became widespread in the South after ice became more available and sugar prices dropped in the late 1800s and early 1900s.
Recipe cards were family archives: In many Southern households, recipes for desserts, main courses and holiday dishes were handwritten and passed through generations like family heirlooms.
Fried chicken has global roots: Southern fried chicken reflects culinary influences from Scottish frying techniques and West African seasoning traditions — history on a plate.
Church suppers helped preserve local food traditions: Community gatherings and potlucks became important ways Southern families shared recipes and kept regional dishes alive.
Okra traveled across the Atlantic: Okra came to the American South through transatlantic enslavement and became a key ingredient in many Southern dishes, especially gumbo.
Dominance of the color red on the Juneteenth menu: Red velvet cake, strawberry soda, barbecue, watermelon, hibiscus tea...red foods are the culinary centerpiece of the holiday. According to food historian Michael Twitty, the tradition of eating red foods likely came from the enslaved Yoruba and Kongo people brought to Texas in the 19th century. The color red represents power, sacrifice and transformation in both of those cultures.

06/18/2026

BIG THANKS to the Tennessee Commission for the U.S. Semiquincentennial for making our cool new mural possible! 🇺🇸🌸

A new piece of Tennessee history is making a colorful statement in Cookeville.

Stop by the Cookeville History Museum to see a stunning new exterior mural by Tennessee artist Katie Tyler. Sponsored by the Tennessee Commission for the U.S. Semiquincentennial, the mural celebrates Cookeville's rich heritage through the design of a vintage postcard, featuring beloved local landmarks like the train depot and Putnam County Courthouse. Look closely and you'll even spot the city's founding date in the postmark.

06/13/2026

History Hike today 1030am - 230pm! 🌻 Join in the fun and you could win a prize from Outdoor Experience!

06/12/2026

💡FUN (Southern-Food) FACT FRIDAY💡
Biscuits became a Southern staple because of soft wheat: The South’s climate was ideal for growing soft winter wheat, which helped create the tender biscuits we associate with Southern cooking today.
Cast iron cookware was often passed down like jewelry: Many Southern families treasured cast iron skillets for generations, seasoning them over decades and attaching memories to every meal cooked inside.
Barbecue traditions tell regional stories: Different Southern regions developed distinct barbecue styles based on local ingredients, cultures and cooking methods—from vinegar sauces to dry rubs.
Soul food recipes preserved both survival and celebration: Many dishes associated with soul food were created from resourcefulness, family traditions and African culinary knowledge carried through generations.

06/09/2026

A new piece of history is now part of downtown Cookeville!

We’re excited to unveil the beautiful new mural on the City of Cookeville History Museum building. A huge thank you to Katie Tyler for sharing her incredible talent, creativity, and countless hours of hard work to bring this stunning piece to life.

Now it’s your turn! Stop by the museum, snap a photo with the mural, and share it on social media. Be sure to tag Cookeville Leisure Services so we can see your pictures!

📸 Throughout the summer, we’ll be sharing visitor photos with the mural, so gather your friends and family and strike a pose with Cookeville’s newest photo spot.

06/07/2026

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06/05/2026

How will YOU this weekend? Be sure to stop by to see the STUNNING new mural by Kts Art and Design at the Cookeville History Museum!

06/05/2026

🍩💡FUN FACT FRIDAY💡🍩
Did Someone Say DONUTS?! Edition
In honor of National Donut Day (first Friday of June), here is a fabulous donut recipe! If you are looking for that elusive, pillow-soft, melt-in-your-mouth, bakery style donut, you want yeast-raised brioche. By using a brioche base (which means adding a generous amount of butter and eggs), the dough becomes incredibly rich, light and airy. Here is the blueprint for the ultimate homemade donut:

The Ultimate Glazed Brioche Donuts
📋 Ingredients
For the Dough:
Bread flour: 3½ cups (Provides the structure needed for a good rise)
Active dry yeast: 1 packet (2¼ tsp)
Whole milk: ¾ cup (Warm, about 105°F)
Granulated sugar: ⅓ cup
Eggs: 2 large (Room temperature)
Unsalted butter: 6 tbsp (Softened, cut into cubes)
Salt: 1 tsp
Vanilla extract: 1 tsp
Oil: About 1 quart for frying (Canola, vegetable, or peanut oil work best)
For the Classic Glaze:
Powdered sugar: 2 cups
Whole milk or heavy cream: 4–5 tbsp
Vanilla extract: 1 tsp
Pinch of salt (Balances the intense sweetness)
🥣 Step-by-Step Instructions
1. Activate the Yeast
In your stand mixer bowl, combine the warm milk, yeast and a pinch of the sugar. Let it sit for about 5–10 minutes until it becomes frothy.
2. Mix the Dough
Add the remaining sugar, eggs, vanilla, salt and about 2 cups of the flour. Use the dough hook attachment on low speed until combined. Gradually add the remaining flour.
3. Incorporate the Butter
With the mixer running on medium-low, add the softened butter one cube at a time. Wait until each cube is absorbed before adding the next. Once all the butter is in, let the mixer knead the dough for about 8–10 minutes. It should be smooth, elastic and slightly sticky.
4. The First Rise
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for 1½ to 2 hours, or until it doubles in size.
Pro Tip: For maximum flavor development and an easier dough to roll out, let it rise in the fridge overnight instead!
5. Shape the Donuts
Punch down the dough and roll it out on a lightly floured surface to about ½-inch thickness. Cut out your donuts using a donut cutter (or a large biscuit cutter and a pastry tip for the center hole). Place them on individual squares of parchment paper (this makes transferring them to the oil so much easier). Cover and let rise again for 45 minutes.
6. The Fry
Heat your oil in a heavy pot to 350°F.
Carefully drop 2–3 donuts in at a time (lower them in using the parchment paper, then gently peel the paper off with tongs). Fry for about 60–90 seconds per side until golden brown. Drain on a wire rack.
7. Glaze & Serve
Whisk your glaze ingredients together in a shallow bowl. While the donuts are still warm (but not scalding), dip each side into the glaze. Let the excess drip off onto the wire rack.
Golden Rules for Donut Success
Watch the Oil Temp: If your oil is too hot, the outside burns before the inside cooks. If it's too cold, the dough absorbs the oil like a sponge and gets greasy. Use a thermometer!
Don't Waste the Holes: Fry the donut holes separately! They only take about 30 seconds per side and make the perfect chef's snack while you work.
Flavor Twists: Want to upgrade? Swap the vanilla glaze for a maple glaze, or toss the warm donuts directly into cinnamon sugar.

06/04/2026

Discover the stories behind Cookeville's vibrant murals during our June History Hike, Walls of Wonder!

Presented by Cookeville Leisure Services and Cookeville History Museums, and sponsored by The Outdoor Experience, this self-guided adventure will lead you through downtown as you uncover colorful public art, learn about the talented artists behind each mural, and explore the history woven into our city's walls.

-Start at either the Cookeville Depot Museum or Cookeville History Museum
-Saturday, June 13
-Anytime between 10:30 AM and 2:30 PM

Complete the hike and return your guide for a chance to win a prize bag sponsored by The Outdoor Experience! Stop and explore downtown shops, enjoy a local meal, and see Cookeville through a new lens as you discover the stories painted across our city walls.