Join us for a day with engaging speakers, first-hand views, and shared research about baking during the colonial period. Highlights include:

"From Field to Table: Grist Mills and the Colonial Kitchen" - Jennifer Green, Programs Coordinator for The Mill at Anselma

"Getting a Cake to Rise: Pearlash, Saleratus, and Other Mysterious Leavens" - Sandy Oliver, American food historian and food writer

"Baking as Time Travel: Uncovering the Receipts of Polly Burling" - Mercy Ingraham, The Open Hearth Cook

"Adjusting to the Heat: Baking in a Brick Oven" - Cate Crown, Intinerant Baker and historian

As part of the resource packet, registrants will receive respected local historian and author John U. Rees's booklet highlighting bake ovens during the Revolutionary War.

The $65 symposium registration fee includes a resource packet, lunch featuring items made on-site, and access to the quality research of well-known historians. We have arranged for a select group of sutlers to make their wares available.

Optional Sunday Workshop: "...and bake it, but not too much." - Take advantage of the opportunity to use the bake oven at historic Fort Lee under the skilled guidance of Cate Crown and Clarissa F. Dillon on the Sunday following the symposium from 9 a.m. till 3:30 p.m. This workshop is limited to 15 participants, and is filled on a first-come, first-served basis. Workshop fee is $40.

Consider giving the gift of knowledge with a Gift Certificate! Gift certificates for registrations are available on the registration page.

Lodging: The nearby Best Western Fort Lee has agreed to offer a special discount to symposium attendees. The discounted price of $99 per night (plus tax) includes free WiFi, Continental breakfast, on-site parking and many more amentities. RESERVATIONS ARE MADE DIRECTLY WITH THE HOTEL. Best Western Fort Lee: 888-468-3656, or online at www.newjersey-hotel.com. You must mention "Deborah's Pantry" to get the discounted rate.