Date(s) - 04/07/2022
7:00 pm - 8:30 pm
Categories No Categories
Free attendance; registration required.
Native American foods meet archaeology Thursday, April 7, 2022 at 7pm during “From the Ground Up: Indigenous Foods and Native Cuisine of the Chesapeake Bay Region.” During the free webinar local archaeologist (WSP), TimeChef and Food Historian, Henry Ward will explore recipes that celebrate indigenous foods and native cuisine of the Chesapeake Bay region. Ward will share his unique perspective on these food items, and how his archaeological investigations inspired the development and preparation of the recipes. He’ll demonstrate dishes including both Maize & Berry Bannock (a native cornbread) and Piscataway Berry Pudding (Wojapi – an indigenous mixed berry mousse). The program is being held by the Laurel Historical Society in connection with its current exhibit “What’s Cookin’ Laurel? Restaurants, Recipes and Community”, which runs through December 2022. The Laurel Museum is located at 817 Main Street, Laurel. Laurel Museum hours are Fri-Sun, 12-4pm. www.laurelhistoricalsociety.org To register for the webinar visit: https://us02web.zoom.us/webinar/register/WN_v9StdFYeQ3OXlsvcWq8XJg
After registering, you will receive a confirmation email containing information about joining the webinar.