The variety of livestock we see on farms today differs significantly from the ones that were common during the Revolutionary Era. Washington is actually credited with being the “Father of the American Mule.” Modern techniques have plumped animals up and induced them to grow much more quickly. But an effort is underway at Colonial Williamsburg to get back to those original breeds. In this episode, Chef Staib cooks at Harriton House, preparing Beef Barley Soup, Pork Ragoût and Sally Lunn Dumplings.