Last night Allison hosted another great volunteer meeting at the Farm. The presentation tied in with the historic dinners program we offer during the winter. Samples of all of the major dishes were served up with the historical background and the recipe. It is really interesting to research the types of food that were common in the 1920's for this area. Factors such as ethinic heritage, economic level and profession all play an important roll. As an example, the Wagners came from southwestern Germany. The dishes that reminded them of home would have been more along the meat and potatoes type versus the fish that was common in northern Germany. 