With none of the luxuries we have today, preserved food was often a staple for families, especially during the winter months. What about when working in the fields or traveling? How and what did the farm workers, the enslaved and family eat when working all day in the fields or traveling great distances? We will explore this and make a few receipts of foods they might have taken with them. Receipts will include cornbread, dried meat, switchel and hand pies.
 
Join volunteer Susie Worchester as she explores this aspect of culinary history. Unfortunately, visitors will not be able to sample, however, the history and the smells are free of charge!
 
Hours: 10:00 am – 3:00 pm. 
​Admission: FREE! However, a suggested donation of $5.00 per adult and $2.00 per senior/child would be greatly appreciated.