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Double title

Image: Tingey Injury Law Firm

Holding an important office is a tremendous honor, but it can also be a stressful experience, right? Well, imagine not only serving as the President of the United States but also becoming the Chief Justice of the Supreme Court! There has only been one person in the entire history of our country who has held both positions.

We are talking about William H. Taft, who was elected as Theodore Roosevelt's successor and served as President of the United States from 1909 to 1913. But another achievement awaited him a couple of years later: he served as Chief Justice from 1921 to 1930, appointed by President Warren G. Harding.

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Bill cover

Image: Kenny Eliason

Being featured on the front of a banknote is an honor that only a few have received. Today, we can see Presidents, Founding Fathers, and other important figures from our national history on our banknotes and coins. But did you know that U.S. paper money has also featured Supreme Court Justices?

Yes, that's right! Only two Justices of the Court have had their faces on U.S. bills: John Marshall, whose picture appeared on an early version of the $500 bill, and Salmon P. Chase, who was featured on the $10,000 bill. Today, those bills are no longer in circulation.

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Wig: yes or no?

Image: J. Amill Santiago

Towards the end of the 18th century, some judges still kept the tradition of wearing the classic white wigs. During the first session of the U.S. Supreme Court in 1790, only one Justice showed up wearing a wig: William Cushing.

Apparently, his fashion choice was not well received. In fact, one story has it that Thomas Jefferson saw him and allegedly said, "For heaven's sake, discard the monstrous wig!" Thus, Jefferson demonstrated his willingness to distance himself from certain European customs.

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Justice and sportsman

Image: Melissa McGovern

Serving as a Supreme Court Justice is not a job for everyone, nor is being a distinguished sportsman. Surprisingly, there was one man who did both.

Justice Byron Raymond "Whizzer" White, born in Colorado in 1917, was a lawyer, jurist, professional football player, and Supreme Court Justice. Quite a resume, huh?

White became an NFL player in 1938, but his sports career ended in 1940 due to some injuries while playing for the Detroit Lions. A couple of years later, he decided to pursue a law career, and in 1962, he became an Associate Justice of the Supreme Court after being nominated by none other than John F. Kennedy.

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Better late than never

Image: Tim Mossholder

The U.S. Supreme Court didn't have its own fully functional building until 1935. That means the Justices operated in different locations for 145 years!

The first session of the Court, in 1790, was held in New York City at the Royal Exchange Building. Later, the Court met in Philadelphia's Independence Hall until 1800, when it finally moved to Washington, D.C. However, the capital city at that time didn't have a designated building for the Highest Court, so its members met in different spaces within the Capitol Building, even in the basement!

In the early 1930s, construction on the current Supreme Court building finally began.

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The Highest

Image: Edgar Chaparro

When someone says "The Highest Court of the Land," they're clearly referring to the Supreme Court. However, it seems there's another "Highest Court" that many of us haven't heard of before.

Located on the fifth floor of the Supreme Court building, you can find another court: a basketball court. Since it's literally on the highest floor, the Justices playfully call it "The Highest Court of the Land." Working is important, but so is exercising!

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Many appointees

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Among their many other tasks and duties, U.S. presidents are also responsible for nominating justices to the Supreme Court. These nominees must then undergo the Senate confirmation process before they officially become justices.

Throughout U.S. history, some presidents have appointed more justices than others. Want to know who appointed the most? That was George Washington, with a total of 11 justices! The second place goes to Franklin D. Roosevelt, with 9 justices during his time in office. In third place, though a bit further back, is Andrew Jackson, who appointed 6 justices to the Supreme Court.

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The youngest

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Among the many names that have served on the Supreme Court, some have stood out for different reasons. That is the case of Joseph Story, who was officially the Court's youngest appointee, nominated by President James Madison in 1811. How old was he? Just 32! Despite his young age, Story served as a justice for 34 years and contributed to our country's justice in many ways.

Most Supreme Court justices reach their positions with a lot of experience, often between the ages of 50 and 55, around 20 years older than the young Story.

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A long-standing tradition

Image: Constantin Wenning

Have you heard of the famous "conference handshake"? This tradition has been part of the Supreme Court for many, many years. Do you want to know its origin and what it is all about?

The conference handshake is a long-standing practice where the justices of the Court literally shake hands with each other before taking their seats.

This custom originated at the end of the 19th century, and one of its promoters was Chief Justice Melville W. Fuller. From its beginnings, the greeting was intended to demonstrate that, while they may have differences, the justices must ensure harmony and respect above everything else.

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Quill pens

Image: Pierre Bamin

The black robes and the handshakes are not the only traditions at the Supreme Court. There is another longstanding custom that continues to this day.

Whenever an attorney presents an oral argument before the Supreme Court for the first time, they are gifted a fancy quill pen. That's a nice and thoughtful gesture, don't you think?

This gift symbolizes the importance of their role and their responsibilities. Many choose to keep the quill pen as a souvenir that reminds them of a crucial step in their careers.

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The doctor said so

Image: Vinicius Amano

It's not news that alcohol was completely banned across the country from 1920 to 1933. But, you know, every law has its loophole. It's said that during Prohibition, some doctors took advantage of their authority to prescribe a peculiar medicine: whiskey! Well, if the doctor prescribed it, what could the cops possibly argue?

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The queen

Image: Daniel Vogel

Women also played an important role during Prohibition on both sides of the law! One of the most notorious was Cleo Lythgoe, a.k.a. the "Queen of the Bootleggers." As her nickname suggests, she was one of the most successful bootleggers of those years. That's right! She built an empire, running a major underground operation that supplied alcohol to secret bars.

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Clever marketing

Image: April Klein

Although they feel like something recent, marketing strategies have been around for a long time. In fact, even during Prohibition, clever sales tactics flourished by exploiting the nation's circumstances. This was the case with the so‑called "grape bricks," blocks of concentrated grape juice that came with some rather peculiar warnings, such as "NOT to dissolve in water, add yeast and store in a cool place for 21 days, or it may ferment and turn into wine."

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NASCAR

Image: Simon Hurry

Although it may seem like nonsense, NASCAR's origins are closely related to bootlegging during the Prohibition era. The "moonshiners" were those who transported illegal alcohol. These drivers were skilled, relying on speed and sharp maneuvers to outrun the law. Those same driving techniques later helped give rise to stock car racing.

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Sacramental

Image: Rey Proenza

Prohibition was full of loopholes. But undoubtedly, one of the most obvious ones was the allowance for sacramental wine. Since wine used in church masses was permitted, it led to more people attending certain services, and even the rise of some pseudo-religions!

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A payment issue

Image: Mackenzie Marco

Prohibition agents were in charge of enforcing the dry law. However, there was one big problem the authorities overlooked: these agents were poorly paid. That small detail helped the illegal liquor trade thrive. Since agents weren't well paid, bootleggers found them easy to bribe.

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Risky times

Image: Nick Fewings

The fight against alcohol sales was far from easy, and historical records suggest that, as a result, the authorities took some drastic measures. One of them was the decision to add highly toxic chemicals to the alcoholic beverages circulating at the time! But here's the most surprising part: many people knew -or at least suspected- and still drank their gin and tonic anyway!

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A lot

Image: Sérgio Alves Santos

We know that Prohibition gave rise to the famous speakeasies, and we know there were a lot of them, but how many? Well, because they operated in secret, it's hard to know exactly how many speakeasies existed across the country. Still, one fact gives us a clear picture of that time: Speakeasies actually outnumbered the bars that existed before Prohibition.

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The man in the green hat

Image: JOSHUA COLEMAN

Bootleggers were everywhere, even where you'd least expect them. During the Prohibition years, there was one man who operated as the main bootlegger of Congress. He was nicknamed "The man in the green hat" as a reference to his trademark green fedora.

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After sunset

Image: Anna Asryan

In Detroit, the Police Department grew tired of constantly chasing smugglers down the Detroit River. As these chases were extremely risky and often ended in accidents, the Detroit Police Department adopted an unofficial policy: "No active chases after sunset." As you can imagine, this gave smugglers a lapse of time each night to move without worry.

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Texas barbecue

Image: Andrik Langfield

Texas barbecue is heavily influenced by central European traditions . German and Czech immigrants settled in the state in the mid-nineteenth century introducing new ingredients. That is the main reason we find pork products like sausages in Texas-style barbecue, in addition to the classic beef brisket. In order to preserve fresh meat longer, they used to smoke it and cook it for a very long time. Over the years, this traditional barbecued meat, which originated in central Texas, spread throughout the state, so today we can enjoy not one but four different styles !

Central Texas BBQ is generally very straightforward, the meat is smoked over pecan, mesquite, or oak wood with just a salt and pepper dry rub. South Texas BBQ has Mexican influences and uses a molasses-based sweet sauce. East Texas BBQ is marinated in a sweet tomato-based sauce and slowly cooked via indirect heat. Finally, West Texas BBQ is prepared over an open flame using mesquite wood.

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Memphis barbecue

Image: Philipp Kämmerer

No doubt about it, Memphis is one of the BBQ capitals of America . Unlike barbecue styles in other states, in Memphis, the meat is cooked using charcoal instead of hardwood logs. Pork ribs and pork shoulder are the signature cuts prepared with a tangy and sweet sauce based on molasses and tomato. Classic sides for the Memphis barbecue are sweet baked beans and slaw.

Barbecue originated in Memphis at the beginning of the 20th century , when African Americans began to populate the state. Often found in lunchtime pork sandwiches and late-night treats in nightclubs, Memphis BBQ style soon became a staple in the area. Many entrepreneurs opened new restaurants during this time, including John H. Mills, considered Memphis’s First Barbecue King. Rumor has it that even the great Bing Crosby was a regular at Mills’s place whenever he was in town.

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Kansas City barbecue

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According to the Visit KC website, "Barbecue in Kansas City is more than a menu item or a method of preparation. It’s an institution." The fact is that Kansas barbecue has a long history and is central to the city's culinary culture . Not for nothing is it called the "BBQ Capital of the World". With more than 100 restaurants, there’s even a Kansas City Barbeque Society in charge of promoting this style of cooking around the world.

Kansas City’s love for barbecue started in the early 1900s when a man called Henry Perry began selling slices of hickory smoked meat wrapped in newspaper. Soon after, others followed and started developing their own barbecue recipes. Nowadays, the Kansas City barbecue style involves grilling or smoking different kinds of meat seasoned with a dry rub, then finished with a tomato-based barbeque sauce. Sides include bread, pickles, baked beans, and slaw.

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North Carolina barbecue

Image: Peter Bravo de los Rios

Whether at a backyard grill, or a traditional wood fire pit at a local restaurant, North Carolina has a proud barbecue tradition. This particular method of smoking and cooking meat has its roots in the emergence of hog cultivation . In the 1500s, Spanish settlers brought pigs to the region and natives on Roanoke Island contributed with their wood-fired slow-cooking method. Over the years, barbecue in North Carolina became a special feature in every celebration and special occasion.

Although recipes may vary between different regions in the state, pork is always the main ingredient . While in the East people cook the whole hog, western Carolinians prioritize the pork shoulder. The sauce is a matter of controversy too. The Eastern tradition calls for a thin vinegar and pepper sauce, whereas Western recipes add tomato or ketchup. Geographical customs aside, if you happen to visit North Carolina, order a local barbecue in one of the many great restaurants and you won’t be disappointed!

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South Carolina barbecue

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Some argue that South Carolina is "The Birthplace of Barbecue" . We won’t be able to settle this debate here and now, but what is certain is that the Palmetto State's barbecue tradition goes back at least five centuries. As with North Carolina, South Carolina barbecue also has its origins in the cultural exchange between Spanish settlers and American Indians . Europeans brought and raised pigs on the islands off the Atlantic coast and the natives knew exactly how to cook them.

The South Carolina barbecue style means cooking and smoking meat —preferably pork— low and slow over hardwood coals. Sometimes pulled from a whole hog, sometimes chopped from a shoulder or ham, South Carolina barbecue comes with a signature sauce depending on the region . You can find a blend of vinegar, salt, and some red pepper to spice things up or a yellow sauce made of cider vinegar, brown sugar or honey, and mustard. No matter which one you get, be prepared for an exceptionally tender and flavorful dish!

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St. Louis barbecue

Image: Rachel Bramlett

Did you know St. Louis is said to consume more BBQ sauce per person than anywhere else in the country? St. Louisans are big on spare ribs, which may have been introduced in the local culinary tradition more than a century ago. As the legend goes, a steamboat cook named Henry Perry used to slow smoke discarded slabs of ribs from the Kansas City stockyards using locally harvested hardwood trees.

Nowadays, the St. Louis barbecue style includes a variety of seasonings and cooking methods . From grilling to slow smoking, ribs, pulled pork, burnt ends, and pork steaks are smeared with a sauce made from ingredients such as salt, vinegar, black pepper, brown sugar, tomato, and even apricots. Unlike other types of barbecue, St Louis style does not require a dry rub and it cooks a lot faster. White bread is the side of choice, especially if you want to make the most out of all that BBQ sauce!

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Hawaiian barbecue

Image: Tirza van Dijk

Yes, they have barbecues in Hawaii. Although you won’t get the traditional ribs, pulled pork, and brisket, the Aloha State is home to a delicious kind of barbecue. Influenced by its many immigration waves —primarily from China, Korea, Japan, Portugal, and the Philippines—, it has labor origins dating back to the late 19th century . While modern Hawaiian barbecue includes various cooking techniques, such as roasting, smoking, and grilling, the traditional way requires an imu , an underground oven lined with hot rocks, and banana and ti leaves.

Barbecues from the Paradise of the Pacific are often sweet, tangy, and tropical . You can find chicken, beef, pork, and even seafood. Marinades and sauces incorporate Asian flavors and ingredients like soy sauce, garlic, ginger, and brown sugar. Side dishes range from sticky rice to macaroni salad, complementing and balancing the bold flavors of the meats.

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Alabama barbecue

Image: Rachel Bramlett

In the South, barbecue is synonymous with any meat that's cooked over the fire. Although pork is often the protein of choice, some restaurants in Alabama also feature brisket, chicken, and beef ribs. Barbecue became popular in Alabama during the early 19th century when difficult economic times required a clever way for the working class to bring flavor and tenderness to cheap cuts of meat.

Sauces involved in the Alabama barbecue style are as diverse as they come . Influenced by the neighboring states of the so-called "barbecue belt", you can find variations of tomato-based sauces, spicy marinades, mustard dressings, and even a white sauce made with mayonnaise, lemon juice, apple cider vinegar, salt, and black pepper. Across Alabama, these mouth-watering smoked meats are often served on hamburger buns filled with dill pickles and topped with coleslaw.

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Kentucky barbecue

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Barbecues in Kentucky have been popular for a long time. In the Bluegrass State pork shoulders are a popular cut cooked on concrete block masonry pits for at least half a day. However, Kentucky is most famous for smoking mutton over hickory coals . Kentuckians also barbecue other meats like chicken, pork tenderloins, cured hams, and turkey breasts for sandwiches.

Kentucky is home to a diverse array of barbecue sauces with almost every county having its own take. For example, Hickman County uses mostly vinegar and cayenne pepper, while McCracken County sauces taste strongly of vinegar and chili powder. Others prefer an allspice Worcestershire-based dip. The signature sides for Kentucky barbecue are toast, vinegar slaw, and pickled eggs.

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Florida barbecue

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Florida may be best known for its fresh seafood but the Sunshine State also has its own barbecue style . And a soft spot for pork too! A testament to the important place pig meat has in Floridian cuisine is the Cuban twist on the classic BBQ sandwich found at many local joints.

What sets Florida barbecue apart from others is its Caribbean and Latin American influences. Florida BBQ often blends techniques of the Southern United States style barbecues —like the use of sweet tomato sauce or mustard sauce— with Caribbean flavors such as vinegar, fruits, peppers, and spices. It may not be the most traditional barbecue in the country but it is certainly worth a try!