This coming Monday, June 14, is Flag Day – the day set aside to honor our nation’s flag. It was on June 14, 1777, that the Second Continental Congress officially designated that the new national flag should be “…thirteen stripes, alternate red and white; that the union be thirteen stars, white in a blue field, representing a new constellation.” President Woodrow Wilson was the first to issue a proclamation recognizing that date in 1916; Congress made it an official designation in 1949, even though it is not a federal holiday.
The flag is a beautiful and meaningful symbol of our country and the values we hold dear. White represents purity and virtue; blue stands for justice and vigilance, and the red represents courage, and of course, the sacrifice of those who have shed blood defending that flag. It is a powerful national symbol, which is why so many Americans find flag burning and desecration to be so offensive.
At the risk of upsetting some of you, I would point out another type of flag desecration that is all too common by some people: neglect. I have seen many flags flying that should have been taken down and retired a long time ago –the flags have been shredded from the wind and faded by the sun, and their edges are frayed to threads; sometimes, the flag is reduced to less than half its original size by the wind and the weather. It may not be deliberate misuse, but perhaps that makes it even worse, because it shows a lackadaisical attitude of thoughtlessness and neglect.
Many years ago, when I was a Boy Scout, I remember one time when our troop held a “flag retirement” ceremony. Our Scoutmaster, Oscar “Red” Davis, had several old, torn, faded flags. He gave some of our more senior boys scissors and directed that we carefully cut out the blue fields, then cut the red and white stripes into separate strips. Mr. Davis then had one of our Eagle Scouts read a poem about the meaning of the flag and what the colors symbolized. Then with care and reverence, we burned (yes, that is the honorable, appropriate way of disposing of a faded flag) the different components of the flags and buried the ashes, again with great respect.
You see, Mr. Davis was a combat veteran – he had been with the U.S. Army in Korea, in that brutal winter of 1950. He knew how precious that flag was, and is, and he instilled in us – in me! – an awe and patriotic awareness that continues to this day. So I don’t worship the flag but I do hold it in high honor, with deep appreciation for all that it means.
On a lighter note, if you’re looking for a scrumptious, sweet way to think about the flag, you might try my daughter Brittany’s “Flag Cake” recipe. Coconut – strawberries – blueberries – what’s not to love? She often makes it for summertime events. The recipe is attached below.
One interesting local story relating to the flag relates to a certain community in eastern Stonewall County, Texas. The town was originally laid out in 1903 by G.R. Spielhagen; he was one of several German immigrants to the area who had arrived beginning around 1900. Herr Spielhagen called his town “Brandenburg,” after the German city of the same name. When the Stamford & Northwestern Railway bypassed the community on its way to Spur in 1909, the citizens picked up and moved the town to the trains, renaming it “New Brandenburg.”
During World War I, there was a strong, anti-German sentiment across the country; “Hate the Hun” was a popular slogan. And so, to show their pride and allegiance to their new homeland, the folks in New Brandenburg petitioned the post office to change their town’s name, choosing instead the most patriotic name they could think of. And that’s how, on August 9, 1918, the community of “New Brandenburg” became known as “Old Glory.”
God Bless America.
Brittany’s Flag Cake
- 1 “Classic Yellow” cake mix (brand of your choice), along with its required ingredients (eggs, vegetable oil, water, etc.)
- 12-16 oz. Cream of Coconut (found in the mixers aisle of the grocery store)
- 8 oz tub of Cool Whip
- 1 cup Shredded Coconut (sweetened or regular)
- 3/4 cup sliced strawberries
- 1/2 cup whole blueberries
- Bake the yellow cake according to the instructions on the box in a 13×9 inch glass or metal pan.
- Set aside the baked cake to cool in its pan for 1-2 hours. Remember to set out your Cool Whip to thaw (if needed)!
- Using the skinny end of a wooden spoon or toothpicks, poke small (1/4 inch) holes in the cake that reach all the way to the bottom. The holes should be about 1.5 inches apart.
- Pour 3/4 cup of the Cream of Coconut over the cake, spreading with a knife to cover the entire surface and fill the holes.
- Mix the remaining 1/2 cup of Cream of Coconut into the thawed cool whip, and then spread the entire mixture over the cake.
- Sprinkle shredded coconut over the cake as evenly as possible.
- In the upper left corner of the cake, place blueberries in rectangular pattern to create the field of blue in the American flag. Slice the strawberries width-wise and place on the cake to create the stripes of the flag (remember, the top stripe is white, the very bottom stripe is red).
- Refrigerate until ready to serve.
Brittany’s note: This recipe is easily adapted to celebrate any flag! Rearrange the blueberries and strawberries to make the Texas flag, or use sliced kiwis and strawberries to create a tasty homage to Mexico or Italy.