Nonprofit Aggregator: Catalogue for Philanthropy: Greater Washington

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

The National Colonial Farm presents “A pot, a kettle, and a cook”- a journey through Maryland’s food traditions.

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 “Sumthin’ Fishy,” featuring To Make Ketchup to Keep 20 Years and Baked Fish.

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

The National Colonial Farm presents “A pot, a kettle, and a cook”- a journey through Maryland’s food traditions.

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 “Sumthin’ Fishy,” featuring To Make Ketchup to Keep 20 Years and Baked Fish.

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

The National Colonial Farm presents “A pot, a kettle, and a cook”- a journey through Maryland’s food traditions.

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 “New Traditions.”

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

The National Colonial Farm presents “A pot, a kettle, and a cook”- a journey through Maryland’s food traditions.

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 “New Traditions.”

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

The National Colonial Farm presents “A pot, a kettle, and a cook”- a journey through Maryland’s food traditions.

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 “You Say Potato, I Say Lumper,” featuring A Potatoe Pye and Sweet Potatoes Aflame!

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

The National Colonial Farm presents “A pot, a kettle, and a cook”- a journey through Maryland’s food traditions.

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 “You Say Potato, I Say Lumper,” featuring A Potatoe Pye and Sweet Potatoes Aflame!

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

The National Colonial Farm presents “A pot, a kettle, and a cook”- a journey through Maryland’s food traditions.

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 “We Go together” featuring Sausage and Apples and To Dress a Loin of Pork with Onions.

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

The National Colonial Farm presents “A pot, a kettle, and a cook”- a journey through Maryland’s food traditions.

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 “We Go together” featuring Sausage and Apples and To Dress a Loin of Pork with Onions.

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

The National Colonial Farm presents “A pot, a kettle, and a cook”- a journey through Maryland’s food traditions.

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 “Say What?” featuring Muskrat Soup, Pork Cake, and A Liver Pudding.

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

The National Colonial Farm presents “A pot, a kettle, and a cook”- a journey through Maryland’s food traditions.

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 “Say What?” featuring Muskrat Soup, Pork Cake, and A Liver Pudding.