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Maine and Food: Sharing Facts, Memories, and Recipes

Calling all cooks and those who eat the labors of their work! This six-week course will challenge participants to think about how food has changed over their lifetimes by looking at old and new Maine cookbooks (bring any you own!) then will move into reading journalistic food writing (which will be provided) and discussion about products we love here in Maine — The Humble Bean and Other Legumes, Begging for an Egg, Astonishing Apples, and The Versatile Potato. Recipes using those products may be submitted ahead of each discussion so that they become part of the conversation, and the course will conclude with each participant bringing a dish containing one of the products to share.

Week 1: Old and New: Food That We Remember and How We Cook Now
Week 2: The Humble Bean (and Other Legumes)
Week 3: Begging for an Egg
Week 4: Maine Crops, Part I: Apples and Blueberries
Week 5: Maine Crops, Part II: The Versatile Potato
Week 6: A Celebration of Recipes
Instructor Chrys Hahn was a literacy instructor and supervisor with a specialization in writing over the course of her work life, but gardening and cooking are and have been her passions for many years.

Members must be fully vaccinated against Covid-19 to register for this course.
We will follow the current mask policy of the course site. 

If you want to register and are not yet a member, Click here for New Member Signup

Tuesday, September 12, 2023, 1:30 PM until Tuesday, October 17, 2023, 3:30 PM Eastern Time (US & Canada) (UTC-05:00)
Carpenter Room, Skidompha Library
Damariscotta, ME  
Additional Info:
Event Contact(s):
Chrystena Hahn
Fall 2023
Registration is required
Payment In Full In Advance Only
You must be an active CSC member to register for this course.
Cancellation Policy:
A member may cancel a course registration up to 3 days prior to the start of class and will receive a course credit that can be used for a future registration. No refunds will be given.
Available Slots: