| | | 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. The cost for the class is $35 per person, minimum age 12 years, limited to two attendees per family, and pre-reservations are necessary. 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. To reserve your spot (by Wednesday, January 15) contact Windsor Historical Society at 860-688-3813 or info@windsorhistoricalsociety.org. The class is first come, first served. |