Food as Culture: A Winter Garden Foodways Workshop
With Erik Wochholz
Strawbery Banke Museum, Portsmouth, NH
Saturday, March 30, 2013
10 am – 1 pm
The culture of food in Portsmouth is deeply rooted in the cultural diversity of its inhabitants. Arriving from around the globe, many settlers brought an array of agricultural and culinary traditions, which established the foundations for how we gather, farm, preserve, and eat our food. Join Erik Wochholz in a workshop encompassing the important culinary traditions of Portsmouth’s past. Discussions and activities will include historical methods of gardening and harvesting techniques, and the art of preserving food crops. In this hands on workshop participants will use period recipes to make and enjoy herb butter, fruit preserves, potato bread, seasonal vegetable fritters, and a vegetable soup.
Erik Wochholz joined the Strawbery Banke Historic Landscape Department as Horticulturist in 2012. He studied philosophy and environmental horticulture at the University of New Hampshire and has over twelve years of experience in vegetable and fruit management, floriculture, and agronomy.
$35 ($30 for members). 15 spaces available. RSVP at firstname.lastname@example.org
The program takes place in Stoodley’s Tavern Education Center at Strawbery Banke Museum across from the Goodwin Mansion/main parking lot, 17 Hancock Street, Portsmouth, NH.
For more information: www.strawberybanke.org