Baking outdoors at the Wilson Museum
The new outdoor bake oven at the Wilson Museum was fired up on September 20, as fresh breads and biscuits were baked during demonstrations throughout the late morning and early afternoon. The day before, beans and pork butt were lowered into the bean hole to cook overnight. Visitors to the museum were treated to samples of the baked goods, and Heather Trainor’s fourth grade class from Adams School even stopped by to help bake. The students stayed until the bread was baked and tasted the fruits of their labor, as well as the beans, pork and crabapple jelly.