Memberships:
Culinary Historians of New York (CHNY)
Historic Foodways Society of the Delaware Valley (HFSDV)
The Association for Living History, Farm and Agricultural Museums (ALHFAM)
Brooklyn Historical Society (BHS)
National Educational Television (PBS-WNET Thirteen)
Colonial Williamsburg Foundation (CWF)
Education:
Bachelor of Arts: Principia College, Elsah, IL
Master of Arts: Ball State University, Muncie, IN
The New England School of Art & Design, Boston, MA
Historic Foodways/Cooking Studies:
Conner Prairie Museum, IN (but of course!)
Andrew F. Smith, NY
Alice Ross, NY
Peter G. Rose, NY
Susan McLellan Plaisted, PA/NJ
Barbara Ketcham Wheaton, MA
“Modern” Culinary Studies
The New School, NYC
Culinary Center of New York, NYC (now defunct)
Institute for Culinary Education (ICE)
I enjoyed reading your ice cream comments – have you tried making Thomas Jefferson’s recipe? It tastes more like an egg custard – tons of egg yokes! I used to work at Monticello and we made it with our summer campers – most of them hated it since it was too rich for their taste buds. Mind you the adults all remember growing up with whole mike and love it!
http://wiki.monticello.org/mediawiki/index.php/Ice_Cream
Thanks. Glad you enjoyed them. I have yet to try TJ’s recipe.
I don’t know what recipe Susan used in her demonstration,
but it wasn’t his (there were no eggs). I’ve read the ones
in “Dining at Monticello.” They DO sound delicious! I will
definitely have to make one. BTW I visited Monticello
about 10 years ago. Loved it! Beautiful site.
— Carolina