OGDEN, Utah – How to boil rawhide until its edible, or preserve food through the winter without refrigeration or prepare sego lily roots are some of the topics for an upcoming history lecture at Weber State University.
The Weber Historical Society will present Brock Cheney to discuss his book, “Plain but Wholesome,” Jan. 28 at 7 p.m. in the Alumni Center Garden Room.
The book presents historical photographs, journals, letters and recipes to explore the food of the Utah pioneers and how it was procured, prepared and part of the culture.
With extensive notes, references, indexes and glossary, the book is written in a scholarly yet accessible manner to portray the culinary lives of the pioneers.
Cheney holds a bachelor’s in English literature from Weber State and a master’s from Utah State University. He lives in Willard, Utah, where he tests historic recipes, keeps a vegetable garden and bakes bread in his wood-fired brick oven.
Richard Sadler, history professor
- Allison Barlow Hess, director of Public Relations
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