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At the Essex Shipbuilding Museum you can still experience New England work ethics, attitudes and values that have much to teach us today.

Our web site describes our offerings and services for educational discovery, for tours and for visitors, but only a visit can give you the authentic experience of a remarkable New England village. There is always something new happening here!

In addition to visiting, volunteering is a very rewarding part of our museum's strength. Many volunteers with a wide variety and level of skills are engaged in many new facets of our museum. Contact the Museum for current  opportunities.


                           
 
What Is Lobscouse Anyway? Provisioning Sailing Ships in the 19th Century
Sandy Oliver
Wednesday October 22, 2014

How did they ever provision clipper ships when they  traveled for as long as 2 to 3 years at a time? Why didn’t the food go bad? How did supplies last for that long with no refrigeration? Come ready to ask Sandy Oliver your questions about this time period on the high seas. Sandy is pioneering food historian beginning her work in 1971 at Mystic Seaport Museum, where she developed a fireplace cooking program in an 1830s house. After moving to Maine in 1988, Sandy wrote, Saltwater Foodways: New Englanders and Their Foods at Sea and Ashore in the 19th Century published in 1995. 
Besides food history work, Sandy is a freelance food writer with the column Taste Buds appearing each weekend in the Bangor Daily News, and regular columns in Downeast Magazine, Maine Boats, Homes, and Harbors magazine and The Working Waterfront. Her most recent book is Maine Home Cooking: 175 Recipes from Downeast Kitchens. She is the author of The Food of Colonial and Federal America published in fall of 2005, and Giving Thanks: Thanksgiving History and Recipes from Pilgrims to Pumpkin Pie which she co-authored with Kathleen Curtin. Most recently, the recipes from Saltwater Foodways has been compiled in a paper back book entitled The Saltwater Foodways Companion Cookbook.
She often speaks to historical organizations and food professional groups around the country, organizes historical dinners, and conducts classes and workshops in food history and in sustainable gardening and cooking. Sandy lives on Islesboro, an island in Penobscot where she gardens, preserves, cooks and teaches sustainable lifeways.  Her books will be available for sale.

Please join us on Wednesday, October 22, 2014 at 7:00 p. m. in the Waterline Center at the Shipbuilding Museum, Admission $10 members, $12 nonmembers. Light refreshments will be served.




Visiting the Museum


There are a number of ways that you can visit the Museum. Both individual and group tours, including school groups, are available. Unlike museums with a one size fits all format, the tours can be tailored to your particular interests. In addition to tours there are opportunities for scholars to access the extensive collections.