Vermont Eats: The WPA Interviews of Italian-American Stoneworkers in Barre
Have fun with food AND learn about local history in the comfort of your home kitchen. Our spring cooking class series features traditional dishes from three immigrant communities found in Vermont.
Week one: The WPA Interviews of Italian-American Stoneworkers in Barre
Novelist Mari Tomasi worked for the Federal Writer’s Project during the Great Depression, interviewing Italian stoneworkers and community members in Barre. These accounts illustrate food’s ability to knit together a community. Join the Vermont Historical Society as we explore some of the fare described in these memories and the Italian community of Barre’s broader history.
Polenta
Pasta Frolla
Grappa Punch
These virtual classes are 90 minutes long. Participants will receive recipes and ingredient lists prior to class and are encouraged (but not required) to cook along.
Members: $5/class, $10/series
Non-members: $10/class, $20/series
