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'A Taste of Struggle' at Willow Hill
Chef Alex Curtis, left, stirs some onions while food historian Clarissa Clifton heats water with a white-hot canon ball. The duo teamed up to make Hoppin' John over an open fire with well-seasoned antique cast iron cookware as the Willow Hill Heritage & R
Chef Alex Curtis, left, stirs some onions while food historian Clarissa Clifton heats water with a white-hot canon ball. The duo teamed up to make Hoppin' John over an open fire with well-seasoned antique cast iron cookware as the Willow Hill Heritage & Renaissance Center hosted "A Taste of Struggle: Foodways and Folkways of a Former Enslaved People" on Saturday, April 29. - photo by SCOTT BRYANT/staff
The Willow Hill Heritage & Renaissance Center hosted "A Taste of Struggle: Foodways and Folkways of a Former Enslaved People" on Saturday, April 29. The day featured foods and cooking methods that were typical during slavery, in addition to programs at the restored Bennett Grove School, educational presentations and re-enactments, and new exhibits inside the center.
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