Saturday, 10 am-12:30 pm

Salmon and strawberries are at their best in summer. The course will explore the important role of Massachusetts in the evolution of strawberry cultivation and the history of salmon in our region and elsewhere. Claire will have recipes, cooking tips, and samples to try, as well as copies of her latest cookbooks.

$24, Members; $28, nonmembers

ABOUT THE INSTRUCTOR

Claire Hopley: Teacher and journalist; food writer for the Boston Globe, Yankee Magazine,  Washington Times, Daily Hampshire Gazette, and Amherst Bulletin; author, New England Cooking: Seasons and Celebrations, The World of Blantyre and the Cookery of Christopher Brooks, History of Tea and Tea Times, The History of Christmas Food and Feasts, Valley Vegetables