Foodies to Families: Something for everyone at the Adirondack Museum

BLUE MOUNTAIN LAKE - Spring has arrived and The Adirondack Museum will open for its 53rd season on Friday, May 28.

The museum will continue its traditional dedication to appealing to year-round residents of the Adirondack Park. They will extend a special invitation to year-round residents of the Adirondack Park to visit free of charge in May, June, and October. Proof of residency is required.

"We want year-round residents of the park to feel welcome here," said marketing director Susan Dineen. "Friends and neighbors from all corners of the park are welcome.

Food and fun are on the menu this year as the museum opens a tasty new exhibit celebrating food, drink, and the pleasures of eating in the Adirondack Park called, "Let's Eat! Adirondack Food Traditions." The exhibit shares culinary stories and customs from Native American corn soup to contemporary Farmer's Markets.

"Everybody eats! It is a biological necessity, a pleasure, and a ritual," said chief curator Laura Rice. "The food we eat and the way we eat it reflects our culture, our economic status, and our environment."

Generations of residents and visitors have left their mark on Adirondack food traditions. From indigenous foods to family recipes brought from the Old World, from church potluck suppers to cooking around a campfire, food has played an important role in Adirondack life.

"Let's Eat!" will feature nearly 300 artifacts that reflect what and how Adirondackers, from pre-contact Native peoples to today's foodies, have eaten. The exhibition draws on the Adirondack Museum's rich collections, including a 3,000-year-old stone bowl, a cheese press, a raisin seeder, a blue silk evening dress, and a recipe for "Tokay wine" in which potatoes are the main ingredients.

"Let's Eat!" will also include a "Three Sister's Garden," newly planted on the museum campus. Native peoples throughout North America have traditionally used a wide range of farming techniques. Perhaps the best known is the inter-planting of corn, beans, and squash, a trio often referred to as the "three sisters."

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