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X-WR-CALNAME:Horry County Museum
X-ORIGINAL-URL:https://www.horrycountymuseum.org
X-WR-CALDESC:Events for Horry County Museum
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DTSTART;TZID=UTC:20220108T090000
DTEND;TZID=UTC:20220108T103000
DTSTAMP:20260529T202922
CREATED:20211217T003627Z
LAST-MODIFIED:20211217T003647Z
UID:3046-1641632400-1641637800@www.horrycountymuseum.org
SUMMARY:Free Children’s Program at the L.W. Paul Living History Farm
DESCRIPTION:Join us for free 30 minute Saturday activities at the Farm! Parents can sign children up for a half hour session between 9 AM-11 AM. Group sizes will be limited to help ensure social distancing. On January 8th children will make butter and learn about the importance of the cow on the family farm! \nFor information about available times and to register\, contact Marian Calder at 843-915-7861 or email calder.marian@horrycounty.org. Available sessions are 9\, 9:30\, 10 or 10:30\, please specify which session you would like upon registering. \nThe L.W. Paul Living History Farm is open Tuesday through Saturday\, 9 AM-4 PM and is located at 2279 Harris Short Cut Road\, Conway\, SC 29526.
URL:https://www.horrycountymuseum.org/event/free-childrens-program-at-the-l-w-paul-living-history-farm-3/
LOCATION:L.W. Paul Living History Farm\, 2279 Harris Short Cut Rd\, Conway\, SC\, 29526\, United States
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DTSTART;TZID=UTC:20220108T130000
DTEND;TZID=UTC:20220108T130000
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CREATED:20211217T022811Z
LAST-MODIFIED:20211217T022811Z
UID:3062-1641646800-1641646800@www.horrycountymuseum.org
SUMMARY:Taste the State: South Carolina’s Signature Foods\, Recipes\, & Their Stories
DESCRIPTION:The Horry County Museum and the AVX Foundation present a lecture by Kevin Mitchell on his book\, Taste the State: South Carolina’s Signature Foods\, Recipes\, & Their Stories on Saturday\, January 8th at 1:00 PM. \nIn Taste the State\, Chef Kevin Mitchell and historian David S. Shields present engaging profiles of eighty-two of the state’s most distinctive ingredients\, such as Carolina Gold rice\, Sea Island White Flint corn\, and the cone-shaped Charleston Wakefield cabbage\, and signature dishes\, such as shrimp and grits\, chicken bog\, okra soup\, Frogmore stew\, and crab rice. These portraits\, illustrated with original photographs and historical drawings\, provide origin stories and tales of kitchen creativity and agricultural innovation; historical “receipts” and modern recipes\, including Chef Mitchell’s distillation of traditions in Hoppin’ John fritters\, okra and crab stew\, and more. \nBecause Carolina cookery combines ingredients and cooking techniques of three greatly divergent cultural traditions\, there is more than a little novelty and variety in the food. Taste the State celebrates the contributions of Native Americans (hominy grits\, squashes\, and beans)\, the Gullah Geechee (field peas\, okra\, guinea squash\, rice\, and sorghum)\, and European settlers (garden vegetables\, grains\, pigs\, and cattle) in the mixture of ingredients and techniques that would become Carolina cooking. Taste the State also explores the specialties of every region—the famous rice and seafood dishes of the Lowcountry; the Pee Dee’s catfish and pinebark stews; the smothered cabbage\, pumpkin chips\, and mustard-based barbecue of the Dutch Fork and Orangeburg; the red chicken stew of the Midlands; and the chestnuts\, chinquapins\, and corn bread recipes of mountain Upstate.
URL:https://www.horrycountymuseum.org/event/taste-the-state-south-carolinas-signature-foods-recipes-their-stories/
LOCATION:Horry County Museum\, 805 Main Street\, Conway\, SC\, 29526\, United States
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