Heart to Hearth Cookery

I was so excited with the pottery here in North Carolina at the ALHFAM conference that I forgot to write that I presented on the topic of Food Safety vs Food History. This combined my dietitian knowledge with my years of experience providing many food history programs for museums, historic sites, fairs etc.  www.hearttohearthcookery.com

 The participants learned the basic symptoms of food borne illnesses, the importance of sanitization of surfaces and hands, how to prevent cross contamination and most important how to identify if a receipt (recipe) prepared is safe for human consumption or should be used as an educational food.
The presentation was well received and there may be several food safety manuals appear at some museums and historic sites that have foodways programs.