Thomas Jefferson’s diet might today be called “Mediterranean.” – lots of fruits and veggies, little meat.
“FROM SEEDLING TO SUPPER TABLE: Monticello’s Farms, Gardens, & Cookery”
Thursdays, May 22-June 26, 6:00-7:30 pm
Explore Jeffersonian agriculture and food preparation with experts Peter J. Hatch and Leni Sorensen. Details about topics and information about our presenters is on our website. Six-class series is $60 for members, $70 for guests. Call the travel office at 434-974-6538 or register online.