Farm to Table Cooking

Nothing like the smells of a farmhouse kitchen to feel at home! Join us for a day of cooking a typical spring meal in our 1920s Shawnee kitchen.

Our community’s kitchen tables featured many different cultural foods, from European immigrants to Black southern foodways and Mexican cuisine brought north with the railroads. It also combined old–school cooking methods and homegrown food with the latest scientific approach to cooking, including new technology, modern pre–packaged products, and nutrition. Cooks will be chatting with visitors and sharing samples – stop by May 6 from 10:00 am to 2:00 pm to see what’s on our table!