Johnny Cakes with the Tomaquag Museum

Loren Spears, executive director of the Tomaquag Museum, will give a talk and demonstration of the Rhode Island “Johnny Cake,” originally called a “journey cake” by RI’s indigenous tribes. Come learn about the indigenous origins of the “Johnny Cake,” how it’s evolved and witness a demonstration of how it’s made. Afterwards, try a sample!

The Native American Indians ground corn into meal by pounding and rubbing it between two flat stones – something like a mortar and pestle. Roger Williams had defined it as “Noekhick Parched Meal.” It was a “readie” and very wholesome food, which they ate with little water, hot or cold. The Native American Indians would also mix their Noekhick into a stiff batter and bake it in the hot ashes of the camp fire. This is believed to be the real origin of the Rhode Island Johnny Cake.

As time went on, the methods of grinding the corn improved. Windmills, and later, the water powered mills were erected for the sole purpose of grinding corn. The result was a great improvement and corn meal soon became the principle article of food. Though, with all their inventive genius, the earlier settlers never invented a dish that could equal that which the Native American Indians had taught them to make, namely the Rhode Island Johnny Cake.

Maximum 25 seats, register early at https://goo.gl/forms/TSb3DQAK7AlgYXCC2.