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Ever wonder about the days before you grabbed your bread slices from a plastic bag with twist ties, and opened a can of stew to heat on the stove? On Saturday, January 18th, 2020 from 11 a.m. to 4 p.m., historic foodways researcher and hearth cook Becky Hendricks will lead a special class on cooking breads and soups for six guests inside the Society’s award-winning hands-on Strong-Howard House.

Prepare delicious anadama, wheaten, and pompion (pumpkin) breads in the bake oven, plus onion and gourd soups over the hearth under Becky’s expert tutelage. Sample all with pounded cheese and fresh-churned butter and take half a loaf home.

You will need to bring an apron, a vegetable peeler or paring knife, measuring cups and spoons, a beverage mug and lunch or snack, plus a container to transport your loaf back home with you.

As of 1/6/2020, this class is SOLD OUT. You can contact us to be put on a waiting list, or check out our next hearth cooking event on March 21, where we will be making chicken in three ways.

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