7:30 pm (Berwick Academy)

 Both English and French colonists on the Atlantic coast of North America described bread as the “staff of life” and went to considerable lengths to ensure themselves a steady supply. Food historian Paula Marcoux describes how early colonists adapted their technologies, and ultimately their expectations, to local conditions. Her research combines evidence from the archeological and historical record with experimental oven building and baking trials. Samples of period bread and pastry will be served!

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