FEATURED EVENTS

On exhibit now | Preserved in Time is now open! During the 19th century, traders, settlers, and Native peoples relied on a variety of traditional techniques to not only prevent food spoilage but also transform seasonal produce and butchered meats into provisions for use in later months. At the heart of these preservation practices were curing, smoking, brining, and canning—methods that required skill, patience, and an understanding of changing seasons.