What would it take to pull together all the individual ingredients and make one of our most-loved food item? More than you'd expect… in fact, it would've been almost impossible to make a humble cheeseburger more than 100 years ago. In this talk, you'll learn how to be a farmer, a microbiologist, a butcher, a flour miller, a baker, a cheese maker, a cook and food scientist and how complicated simple food can be.

Chris is a storyteller with a passion for the stories of people, places and objects, having spent the last fifteen years working in the museum field–currently as the operator / manager of the Grist Mill and Gardens Provincial Historic Site in Keremeos, BC. Beginning as a front-line heritage interpreter (and blacksmith), he has since had the chance to interpret and educate on subjects as varied as heritage food skills, classical Chinese architecture, the history of brothels in Vancouver, and the modern rituals of death.

The Penticton Museum will be hosting another popular series of Brown Bag Lectures every Tuesday from noon – 1pm in the Fall and Spring. Anyone wanting to spice up their lunch hour with interesting presentations and discussions on a variety of heritage and culture topics are encouraged to come to the museum auditorium and enjoy some great brain food.

Presentations are in the Museum Auditorium (785 Main St.) and include coffee, tea and confections.
Admission is by donation.
Suggested donation is $2 for adults, $1 for children