One of the tastiest part of the tours my husband and I took part in last month with the multi-New England genealogy society fall meeting hosted by First Families of Rhode Island was the tour of Kenyon's Grist Mill in Usquepaugh (US-keh-pog), RI. I love free samples! The owners' sons expertly grilled these Johnnycakes (and told us what the difference is between Johnnycakes and Jonnycakes) and gave us their tip for improving on the recipe on the box. They served us these topped with whipped butter (not margarine) into which had been added genuine Rhode Island maple syrup. I briefly mentioned the tour in an earlier blogpost, facebook entry, or tweet but thought it was time for a reminder that if you want a teaching moment at your Thanksgiving feast (or just want a Johnnycake) now would be a good time to order a box of their genuinely stone ground (on real stones, see above), New England-grown cornmeal (with Johnnycake recipe.) There are many recipes for their various grain products on their web site and a link where you can order online. Happy cooking!
Dr. Maura Mackowski is an Arizona research historian who enjoys the challenge of looking for Mayflower descendants, hers and anyone else's.
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