As part of a two-year, grant-funded project designed to assess the strengths and weaknessess of its collections, Freeport Historical Society (FHS) wants input from the community. What are the stories about local history that we should be telling? What kinds of artifacts and archival materials should we be collecting to tell those stories? In an effort to gather feedback from our community, FHS plans a series of noon meetings it is calling, “Lunch with Locals,” The dates are Tuesday, January 22nd, Thursday, February 21st, Friday, March 22nd, and Tuesday, April 16th. The sessions start at noon and end by 1:30pm. Participants are invited to bring a brown bag lunch and join the staff at the society’s headquarters at Harrington House, 45 Main Street, for one or more of our four informal discussions centered around particular aspects of the collection. Anyone with a genuine interest in Freeport history is invited to participate—you need not be a historian. “This is a chance for a close-up view of some of the society’s collections that, of necessity, spend most of their time in storage. Participants will get to see items like (to name a few) a ca. 1900 woman’s two-piece bathing suit (the two pieces being bloomers and a dress), a campaign ribbon from Benjamin Harrison’s 1888 Presidential campaign, an unopened jar of corn, canned locally in the summer of 1890, and a wooden ice skate found in the wall of a house on Pleasant Hill Road,” stated Collections Manager, Ned Allen. The final outcome of this project, which is funded by a generous grant from the Institute for Museum and Library Services, will be a Collections Plan, which will help FHS set priorities and develop a collection that truly tells the story of Freeport history. Please call Freeport Historical Society at 865-3170 or email firstname.lastname@example.org to let us know when you plan to attend.
Plan to join Freeport Historical Society on Sunday, February 10th, 3:00pm at Old Town Hall on Park Street (on the grounds of the Hilton Garden Inn) in Freeport for a fascinating look at chocolate and its evolution in American cookery. Food historian and author, Sandra Oliver, will present a lively and fascinating romp through America’s cooking past as she shares how chocolate was gradually incorporated into American cookery. From its start primarily as a beverage to the recent era of “chocolate decadence” and “death by chocolate,” she will describe early chocolate cakes which were made chocolate by use of chocolate filling or frosting in plain cake to the addition of chocolate to the batter later around the late 1800’s and early 1900’s including the creation of the rich, dark devil's food cake (and Devil Dogs, etc.) the opposite of the very popular white, fluffy angel cake. Freeport candy-maker, Andy Wilbur, from Wilbur’s of Maine will demonstrate how contemporary chocolates are made. The audience will have the opportunity to taste a 19th c. chocolate drink, sample two cakes made from historic recipes, as well as sampling contemporary chocolates from Wilbur’s of Maine. The two historic cake recipes are posted below! Tickets: $10. per person. Reservations are recommended. This event sold-out in 2012. Call 865-3170 FMI or to purchase your ticket!