Nonprofit Aggregator: Catalogue for Philanthropy: Greater Washington

This post is a reprint of a post that originally appeared at Accokeek Foundation.

Saturday, February 25, 2012–Stitch ‘n Time is a volunteer-based textiles club where members enjoy learning about the cultivation of fleece, dyeing of wool, and colonial textiles. Club members join Foundation staff and other textile artists to use wool from the farm’s heritage breed sheep to card, spin, and knit. The club meets on the 4th Saturday of each month from 1 pm to 4 pm, and is open to novice and expert spinners and knitters, as well as those handy with a sewing needle or sewing machine to make costumes for our interpreters.

To become a Stitch ‘n Time Club volunteer please email the volunteer coordinator or call 301.283.2113 ext. 12.

This post is a reprint of a post that originally appeared at Accokeek Foundation.

Saturday, November 17, 2012 – Join us for a kitchen table conversation as we introduce you to the epicurean delights of colonial Marylanders. Learn how our tastes and the food itself have changed over 300 years as we explore the “receipts” (recipes) and meal preparation. This month’s theme is “Southern Maryland Stuffed Ham” where we explore this regional tradition.

This post is a reprint of a post that originally appeared at Accokeek Foundation.

Saturday, October 20, 2012 – Join us for a kitchen table conversation as we introduce you to the epicurean delights of colonial Marylanders. Learn how our tastes and the food itself have changed over 300 years as we explore the “receipts” (recipes) and meal preparation. This month’s theme is “Best of the Bay” featuring: To Butter Crabs and Snapper Turtle Soup.

This post is a reprint of a post that originally appeared at Accokeek Foundation.

Saturday, September 15, 2012 – Join us for a kitchen table conversation as we introduce you to the epicurean delights of colonial Marylanders. Learn how our tastes and the food itself have changed over 300 years as we explore the “receipts” (recipes) and meal preparation. This month’s theme is “Well, Fancy That!” featuring: To Make Force-Meat Balls, Gravy for White Sauce and To Force a Tongue.

This post is a reprint of a post that originally appeared at Accokeek Foundation.

Saturday, August 18, 2012- Join us for a kitchen table conversation as we introduce you to the epicurean delights of colonial Marylanders. Learn how our tastes and the food itself have changed over 300 years as we explore the “receipts” (recipes) and meal preparation. This month’s theme is “Fruits of our Labor” featuring: Southern Maryland Preserved Figs, To Bake Apples and To Pickle Peaches.

This post is a reprint of a post that originally appeared at Accokeek Foundation.

Saturday, July 21. 2012 – Join us for a kitchen table conversation as we introduce you to the epicurean delights of colonial Marylanders. Learn how our tastes and the food itself have changed over 300 years as we explore the “receipts” (recipes) and meal preparation. This month’s theme is”Veggie to the Table” featuring: A Forced Cabbage, An Onion Soop and Okra, Tomato, Onion.

This post is a reprint of a post that originally appeared at Accokeek Foundation.

Saturday, June 16, 2012 – Join us for a kitchen table conversation as we introduce you to the epicurean delights of colonial Marylanders. Learn how our tastes and the food itself have changed over 300 years as we explore the “receipts” (recipes) and meal preparation. This month’s theme is “That’s Gross” featuring: Hog’s Ears Forced and To Force Cock’s Combs.

This post is a reprint of a post that originally appeared at Accokeek Foundation.

Saturday, May 19, 2012 – Join us for a kitchen table conversation as we introduce you to the epicurean delights of colonial Marylanders. Learn how our tastes and the food itself have changed over 300 years as we explore the “receipts” (recipes) and meal preparation. This month’s theme is “Dear, Deer” featuring: Pretty Dish of Breast of Venison and Venison Jerky.

This post is a reprint of a post that originally appeared at Accokeek Foundation.

Saturday, April 21, 2012 – Join us for a kitchen table conversation as we introduce you to the epicurean delights of colonial Marylanders. Learn how our tastes and the food itself have changed over 300 years as we explore the “receipts” (recipes) and meal preparation. This month’s theme is “Petty Toes and Piggy Parts” featuring: To Dress Pig’s Petty-Toes, A Cheshire Pork Pye and Country Sausage.

This post is a reprint of a post that originally appeared at Accokeek Foundation.

Join us for a kitchen table conversation as we introduce you to the epicurean delights of colonial Marylanders. Learn how our tastes and the food itself have changed over 300 years as we explore the “receipts” (recipes) and meal preparation. This month’s theme is “Toss ‘em Boys!” featuring: Maryland Fried Chicken, To Make Gravy for any Sort of Fowl, and Chicken with Oysters.