Have you ever simmered a pot of succotash over a wood fire? Do you include hominy in your Thanksgiving fare? Hominy originated from the genius of Native American cooks to become a widespread staple in the American colonies. Spanning the 17th through 19th centuries, hominy tells us much about Americans and our desire to remember our ancestors’ experiences. Join open-hearth cooking expert and author Paula Marcoux as she simmers up a delicious pot of Plymouth succotash – once a centerpiece of the bygone holiday, Forefathers’ Day – and shares the history of the dish. The corn is from the Monticello garden! Participants will experience hominy preparation hands-on, and take home the delicious open-hearth recipe.
Paula Marcoux is a food historian who lives in Plymouth, Massachusetts. The author of Cooking with Fire (Storey 2014), she has worked professionally as an archaeologist, cook and bread-oven builder. She is the food editor of Edible South Shore & South Coast magazine, writes on food history topics for popular and academic audiences, and consults with museums, film producers and publishers. She regularly gives workshops on natural leavening, historic baking and wood-fired cooking through PlymouthCRAFT.
themagnificentleaven.com and PlymouthCRAFT.org