Oysters and Abolition: How One Family of Food Rebels Financed Movements in 19th-Century New York
A Free Man's Journey
What connects oysters to the fight against slavery? Thomas Downing and his wife Rebecca made that connection in nineteenth-century New York City—and their story holds lessons for anyone fighting injustice today. This post contributes to our series Food Rebels which explores the role of food in progressive movements. The Downing family proves that we can all do a lot with a little when we plan, meet, unite, organize, and work hard with courage.
Thomas Downing was born free in 1791 on Chincoteague Island in Chesapeake Bay. His parents lived as free people in a slaveholding state—Accomac County, Virginia. They served as caretakers of a Methodist church meeting house and owned the land where their home stood. Growing up, Thomas fished and dug for oysters, clams, and turtles. Oysters became his favorite food, so entering the oyster business later felt natural. At age 21, Thomas first headed north from Virginia during the War of 1812, following northern troop movements. He stopped in Philadelphia, Pennsylvania, and stayed for seven years. There he courted and married Rebecca West. Together they would raise five children. As you read this series, notice how the Downings turned their restaurant into a hub for resistance. They remind us that rebellion against injustice can happen anywhere—even in an oyster house.