Indigenous Foods and Native Cuisine of the Chesapeake Bay Region

Local Archaeologist (WSP), TimeChef and Food Historian, Henry Ward is planning a virtual feast for us – exploring recipes that celebrate indigenous foods and native cuisine of the Chesapeake Bay region. He will share his unique perspective on these food items, and how his archaeological investigations inspired the development and preparation of the recipes. Dishes will include both Maize & Berry Bannock (a native cornbread) and Piscataway Berry Pudding (Wojapi – an indigenous mixed berry mousse), and copies of these recipes provided beforehand for folks that want to cook along.

Henry Ward is professional archaeologist and chef specializing in recreating foods from different cultures and time periods. His in-depth research and culinary experimentation allows him to develop authentic recipes and menus that span the ages. Author of Native Chesapeake Cuisine: Recipes Inspired by the Native American Cultures of the Chesapeake Bay Region, Henry travels to historic and cultural events throughout the Middle Atlantic offering samples of Native American food and drink, to give visitors a chance to experience unique flavors from the region’s past.