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Living History IS For Families

Chuck and Kimberly Hager share their personal story about how they became involved in Living History. They have tremendous insight into what are the challenges as well as the deep rewards of historical reenacting as a family.

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Coppersmith, Peter Goebel

Today’s video is a little different. We are proud to present this interview with Peter Goebel. Peter has been a brazier, or more commonly known by many as a coppersmith, for over 30 years. He’s a artisan as well as a true gentleman. He supplies Jas. Towsend & Son with beautiful museum-quality pieces. In this video, Peter shares how his passion for copper began, what he loves most about the vocation, and why, after all these years, he still approaches his bench with eager anticipation.

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Advice from a Camp Follower: Experiencing History Through Reenacting

We are producing a series of videos in which we interview fellow reenactors for the purpose of encouraging viewers who are interested in getting involved but don’t know how to begin. Today we interview Brynn, who portrays a soldiers wife and camp follower. She shares some excellent advice about getting started in reenacting as well as what fuels her passion for the avocation.

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Early American Dairy

Today Hannah Zimmerman from Historic Locust Grove sits down with Jon to discuss the history of early American dairy, as well as demonstrating the process of making butter.

Locust Grove Website: http://locustgrove.org/

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Early American Whiskey

Today Brian Cushing from Historic Locust Grove takes us on a tour of their new distillery and it’s history.

Locust Grove Website: http://locustgrove.org/

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The Tale Of Two Cakes

This is the first in a series of episodes we did with the great people at Historic Locust Grove in Louisville Kentucky. Today we are joined by Brian Cushing and Amy Liebert to dig into a scandal surrounding these two delicious cakes.

Locust Grove Website: http://locustgrove.org/

Twelfth Night Cake: http://bit.ly/2n9sSp6

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Anchovies And Eggs?

Michael Dragoo brings us a very experimental recipe from Martha Washington’s “Booke Of Cookery”. Don’t let the anchovies scare you, this one is delicious!

Spinach and Eggs: http://bit.ly/2n1tsZY

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Tomatoes and Eggs

Michael Dragoo joins us once again to prepare “Eggs and Tomatoes”, a recipe from “A Virginia Housewife” by Mary Randolph

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Cod With An “Eggy” Sauce

Michael Dragoo joins us once again with an experimental recipe from “A New System of Domestic Cookery”.

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Spinach and Eggs, 18th Century Style

Michael Dragoo joins us to make this very easy to make, delicious recipe for Spinach and Eggs from “A New System Of Domestic Cookery” by Maria Rundell.

Breakfast In The 18th Century: http://bit.ly/2l5kwCD

Top 6 Egg Preservation Techniques: http://bit.ly/2l5kx9O

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