Diane Schwindt, resident historic cook at the Ketcham Inn, will present an outdoor demonstration of cooking on a ship’s hearth during the Revolutionary Period. Focus will be placed on early maritime life, foods and cooking handcrafted items and tools of the trade, daily on-board experiences, and folklore and customs. Samples of foods cooked on period ships will also be available to sample.

Members free, nonmembers suggested donation $5.