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Due to the developing COVID situation, this program has been canceled. We apologize for the inconvenience.


With historic foodways researcher and hearth cook Becky Hendricks.

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? 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 bread, pompion (pumpkin) bread, long rolls, T. Jefferson’s sweet potato rolls, or whole wheat bread in the bake oven, plus corn chowder and onion and gourd soups over the hearth under Becky’s expert tutelage. Sample all with pounded cheese and fresh-churned butter, and then take some home.

Ages 12 and up. Max two participants per family.

COST: $40 per person plus estimated $10-15 food costs.

Special COVID Requirements: In order to provide as safe an environment as possible, participants will be required to verify COVID-19 vaccination when registering and wear a face mask throughout this indoor program.

Snow date: January 15

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