Southeastern Primitive Rendezvous, 2022

We enjoyed this event immensely. The first three days were hot and humid, but the third night rain moved in and it was much cooler the remainder of the time we were there. We met people who share our interests, spoke with visitors on public days, and look forward to participating again. We ate quite well, despite our bread molding in short order in the heat and humidity.

Published by thehistoricfoodie

I write articles for various magazines and books about foods and cooking techniques. My work centers primarily around historic foods and I travel throughout the country doing cooking demonstrations at various local, state, and national venues and teaching an occasional period cooking class. I've done cooking demonstrations on national and local television, including Chicago's WGN.

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