Tacoma to practice farm-to-table cooking the traditional way

June 2, 2017 by  

Though the concept of farm-to-table eating may currently be trendy, it is not a new practice, and during an event that has been planned for Tacoma, the public will have an opportunity to learn more about how this was done long ago.

During Plough to Plate, historical interpreters and speakers will lead the public through an exploration of 19th-Century eating. Information will be shared about planting, harvesting, and preparing the food for long-term storage through methods such as pickling, salting, and smoking. Visitors will learn how chickens were raised and also how wild foods were added to supplement the diet.

Those who attend will be able to visit the kitchen garden as well as the orchard, chicken coop, and grain patch, and also watch cooks preparing recipes that would have been popular in the 1800s. The day will draw to a close with the presentation of the Golden Skillet, which will be awarded to the living historian who prepares the best presented and tastiest dish. A local banner printing company will be able to provide authentically styled signs, decorations and other items for a historically themed function such as this.

All of this has been planned for the Fort Nisqually Living History Museum on June 24. Anyone who would like to obtain more information can do so by visiting the Travel Tacoma website.

Comments