Six virtual classes on Wednesday afternoons 2-3:30 pm
Feb 17, 24, Mar 3, 10, 17, 24
Must register for each session individually. Registration link will take you to partner website with individual classes listed.
Contact email@example.com with questions.
Southeastern Pennsylvania is the perfect place to taste and savor many early and lasting influences on the foods we grow, harvest and eat. In six weekly workshops, we sample some of Pennsylvania’s heritage groups via their food and gardening traditions. After each session participants can access additional recipes and resources to explore our culinary heritage. Sign up for each session individually to receive a link to recipes and ingredients. Follow along if you wish. In each session, the host will create 2-3 simple dishes that can be created with supplies from your own larder.
In each virtual session, we will discuss the historic and cultural significance of the food we are preparing, we will demonstrate some recipes, and prepare 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!
Instructor: Cassandra Stancil Gunkel, PhD
Presented by PA Department of Conservation and Natural Resources in partnership with Friends Life Care.
1. African Yam Culture in the Atlantic Region, February 17
Do yams feature in your holiday meals? You owe some credit to Africas, who brought special ways of preparing and thinking about the yam, based on rituals from across the West African diaspora. This program features a few simple ways to enjoy yams every day.
2. Peanuts in African American Gardening Culture, February 24
An American childhood without PB& J—peanut butter and jelly, is unthinkable. World War II soldiers took the taste abroad with their rations. But the peanut industry owes a lot to Civil War-era black farmers, and their “Peanut Man.” Sample a few ways to enjoy peanuts as a main dish.
3. Native American gardening traditions, March 3
Native Americans on the Atlantic coast traded foods and other goods across the continent for generations before Europeans arrived. We dig into Native garden traditions to create and taste dishes that feature “Mother Corn.”
4. Native American gathering traditions, March 10
Native Americans routinely harvested Pennsylvania’s rich woodland habitat filled with flowers, shrubs and trees. We hunt and gather fruits, seeds and roots from store shelves to create and savor a few Native American dishes and drinks.
5. Early Pennsylvania English/Quaker food culture, March 17
Pennsylvania was a Quaker colony. William Penn’s experiment thrived with an “open arms” policy to diverse religious groups and trade. We sample Quaker recipes and early trade goods to savor the tasty cuisines enjoyed by early Pennsylvania settlers.
6. But not the animals! Philadelphia’s Vegetarian Traditions, March 24
Vegetarian eating is an ancient idea. But the philosophy of eating healthy by excluding animals as food took root in early Philadelphia. We peek inside these movements and share recipes from the first vegetarian cookbook, published in 1812.
Wednesday, March 24 at 2:00pm to 3:30pm
Tyler State Park, via zoom, link will be provided upon completion of registration
101 Swamp Rd., Newtown, PA 18940-1151