September 2, 2014

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KHS to host Food for Thought: 19th Century Pottery Traditions in Northern Kentucky Print E-mail

The Kentucky Historical Society (KHS) will host a “Food for Thought” luncheon program, “What a Crock! 19th Century Pottery Traditions in Northern Kentucky” with independent scholar and potter Brenda Hornsby Heindl, at noon Wednesday, June 19, at the Thomas D. Clark Center for Kentucky History in downtown Frankfort.

The surviving works of George Swingle, of Vanceburg; John and Ezekiel Wood, and Isaac Thomas, of Maysville, are important examples of early Kentucky stoneware and frontier capitalism. Focusing on these three pieces of salt-glazed stoneware pottery, now in the collection of the Museum of Early Southern Decorative Arts, and using illustrative photographs and her own experience as a potter at North Carolina’s Liberty Stoneware, Heindl will lead an informative foray into the world of clay, kilns, family traditions, trade and flatboating.

The menu for the luncheon features strawberry spinach salad with poppy seed dressing, chicken salad on croissants, marinated asparagus, pasta salad, coconut pound cake with fresh berries, iced tea and coffee.

Tickets to the “Food for Thought” luncheon are $20 for KHS members and $25 for other patrons. To make a reservation, contact Julia Curry at 502-564-1792, ext. 4414. Reservations are required by Friday, June 14.

To find out more about Food for Thought and other KHS programs, visit www.history.ky.gov.