Six virtual classes on Fridays Feb 19, 26, Mar 5, 12, 19, 26
Southeastern Pennsylvania is the perfect place to taste and savor many lasting influences on the foods we grow, harvest and eat. Native peoples, enslaved Africans and European settlers created a cultural melting pot of dishes, food philosophies and preparations. Do yams traditionally grace your holiday table? Some of the credit goes to Africans, who brought special ways of preparing and thinking about yam, based on rituals across the West African diaspora. Can you imagine a lunchbox snack without raisins or a PBJ sandwich? Native tribes dried all kinds of fruit and meat, to create protein and energy-rich snacks for the road. Native peoples culled from Pennsylvania’s rich woodland habitat, filled with fruits and flowers, shrubs and trees to create herbal teas and medicines. New-fangled vegetarian eating actually took root in Philadelphia, just before the Civil War.
You will get recipes adapted for modern kitchens to follow along in creating dishes in the comfort of home. We spotlight tastes born in Africa, Native American harvesting practices, and Pennsylvania’s early English tastemakers. We address each theme in two sessions, providing numerous recipes to create your own tasty travels through Pennsylvania’s edible food culture and history.
In each virtual session, we will discuss the historic and cultural signifigance of the food we are preparing, we will demonstrate some recipes, and prapare some foods together. While dishes are cooking, we will continue discussions, questions & answers and share photos and artifacts. Shopping lists will be provided in advance so that you can cook along with us!
Friday, February 19 at 11:00am to 12:30pm
Friday, February 26 at 11:00am to 12:30pm
Friday, March 5 at 11:00am to 12:30pm
Friday, March 12 at 11:00am to 12:30pm
Friday, March 19 at 11:00am to 12:30pm
Friday, March 26 at 11:00am to 12:30pm
Tyler State Park, via zoom, link will be provided upon completion of registration
101 Swamp Rd., Newtown, PA 18940-1151