Join us for our annual series in which we explore different aspects of Newlin Grist Mill’s unique historical and environmental resources. Get an in-depth look at the site with special programs from both Newlin staff and outside presenters. This year, we will be focusing on foodways, to coincide with the restoration of the 1739 Trimble House kitchen & pantry onsite.
Please note: Due to continued concerns with the COVID-19 pandemic, the Newlin Series talks scheduled for August & September will be VIRTUAL! They will be free to attend, but pre-registration through Zoom is required. See the descriptions below for links to register.
Thursday, February 13th at 7pm
To kick off this year’s Newlin Series, English food historian Marc Meltonville will discuss how the kitchen as we know it developed and evolved over time, from pre-history to the modern era.
Saturday, August 1st at 2pm
While most of his career as a history professor at Yale University has focused on the Middle Ages, Paul Freedman’s recent work has set out to answer the question, “What is American cuisine and how has it reflected social trends and divisions?” In this talk, he will focus on food in the colonial period, the formative era of American cuisine.
Friday, August 28th at 7pm
Enslaved cooks frequently appear in the historical record, but the lack of personal information about them often leaves us with a problematic view. Historic cooks Jerome Bias & Karen Becker will look at enslaved cooks as skilled tradespeople.
PLEASE NOTE: Due to circumstances beyond our control, we must regretfully cancel this program. We apologize for the inconvenience and hope to be able to reschedule it in the future.
Thursday, September 24th at 7pm
Newlin Grist Mill’s director Tony Shahan and programs manager Laura Adie will talk about the process of documenting, restoring, and furnishing the original kitchen and pantry of the Trimble House in order to accurately interpret foodways on site.