New Hands at the Hearth

Beef hearts, pig bladders, tripe, and lots and lots of butter are ingredients kitchen apprentice Kim Kosta will come to know well as she sharpens her skills in the Palace kitchen. As she rises to achieve journeyman status, she’ll have to master 25 recipes at seven levels of difficulty.

| Transcript

A Talking Kitchen: History Speaks at the Wythe House

Listen closely in this kitchen. In it, objects speak of their owners and of their makers. Tools speak of technology and ability. Small personal items speak of meager comforts in a hard life. Curator Amanda Keller worked to outfit the Wythe Kitchen and imbue it with a richly layered history.

| Transcript

The Bray School

Slavery and the School: The College's Forgotten Past

A painful history is suppressed, until a humble schoolhouse provides a means of sharing a story of mercy. William and Mary’s Professor Terry Meyers details his search for the structure that housed the first Bray School, and his hopes for finding proof at the College of “a bright spot in an otherwise dark narrative.”

| Transcript

Blacksmith Ken Schwarz

Opening Anderson's Armoury

Anderson’s Armoury opens after years of research and reconstruction. Two of the project’s leads talk about the culmination of a project that changes the shape of the Revolutionary City and the narrative of a country at war.

| Transcript

faux food

Making a 200-year-old supper

Setting the table for a 200-year old dinner takes research and clever re-creation. Antique plates and platters bear historic foods in dining settings that reflect the season and the host. Curator Amanda Keller works with a team from the museums to lay out authentic feasts.

| Transcript