Open Hearth Cooking Demonstrations: Indigenous Foods, The Three Sisters, and the Fall Harvest

Open Hearth Cooking Demonstrations: Indigenous Foods, the Three Sisters, and the Fall Harvest

9:30 a.m. – 4 p.m. on Oct. 4, 5 ,11, 12, 13, 14, 18, 25, 26

Hall Tavern Kitchen 

Today New England would not be known for baked beans, corn chowder, or pumpkin pie without the contributions of Indigenous foods to the English diet during settler colonization in the 17th and 18th centuries. Locally, English settlers remarked on the amazing fertility of the soil and the abundance of corn planting fields in The Pocumtuck Homeland. Come visit our open-hearth cooks as they prepare “traditional” New England dishes made with Indigenous ingredients such as corn, beans, and squash.