October 6, 7, 8, 9, 13, 14, 20, 21, 27, 28 from 9:30 a.m.–4 p.m. each day at Hall Tavern Kitchen.
The New England of today would not be known for baked beans, corn chowder, or pumpkin pie without the contributions of Indigenous foods in the 17th and 18th centuries. English settlers remarked on the soil and the abundance of corn planting fields in The Pocumtuck Homeland. Watch our hearth cooks prepare “traditional” New England dishes with ingredients such as corn, beans, and squash.
Included with general admission.