Although it was once an important part of feeding families, home canning in America has never been just about necessity. Danille Christensen (Virginia Tech) says a look back at home canning reveals the pride and creativity that went into stocking a pantry. And: Lilia Fuquen (Virginia Humanities) takes us inside a community cannery and a basement storeroom to hear from people who are keeping the tradition alive.
Later in the show:
Hunter Smith and Levi Duncan (Piedmont Virginia Community College and Champion Brewing Company) explain how a culture has grown up around brewing beer locally and at home. And: Susan Kern (College of William & Mary) says that just about everyone drank beer in early America—even for breakfast. We go to the site of a brewhouse that once existed on the campus of one of our nation’s oldest colleges. Plus: Paula Pando and Jesse Miller (Reynolds Community College) explain how a new culinary school aims to transform a food desert into a local food hub.
Later in the show:
Hunter Smith and Levi Duncan (Piedmont Virginia Community College and Champion Brewing Company) explain how a culture has grown up around brewing beer locally and at home. And: Susan Kern (College of William & Mary) says that just about everyone drank beer in early America—even for breakfast. We go to the site of a brewhouse that once existed on the campus of one of our nation’s oldest colleges. Plus: Paula Pando and Jesse Miller (Reynolds Community College) explain how a new culinary school aims to transform a food desert into a local food hub.
Activity