September 18, 2010, Saturday - White vs. Whole Wheat: A Tale of Two Flours

See how history is revealed in food through a baking demonstration and related family activities on the story behind white and whole wheat flour. Discover how Minneapolis millers perfected a way to make white flour on an industrial scale, hear about the popularity of white flour in the 19th century, what effects this had on nutrition, and why flour today is frequently enriched. Visitors will learn about the pros and cons of each type of flour, sample baked goods made from each, and take home a copy of the recipes. They can also enjoy related activities of grinding wheat into flour and performances by History Player Mary Dodge Woodward, who served as domestic manager of her cousin’s Bonanza Farm in Dakota Territory in the 1880s, cooking and baking for up to 32 threshing crew members.

This event is part of “Greening the Riverfront,” a series of programs exploring our relationship with nature, past, present and future.

Time: 1:00pm

Fee: Programs included with Mill City Museum admission of $10 adults, $8 seniors and college students, $5 children ages 6-17; free for MHS members.