Who first thought of putting molasses in baked beans? Discover New England food culture’s Revolutionary roots and explore how it shaped ideas about regional identity, who belongs here, and whose stories get told.
Meg Muckenhoupt is a freelance writer and author of The Truth About Baked Beans and Cabbage: A Global History, among others. Her work has been featured in the Boston Globe, the Boston Phoenix, Boston Magazine, and the Time Out Boston guide; her book Boston Gardens and Green Spaces (Union Park Press, 2010) is a Boston Globe Local Bestseller. She lives in Lexington, Massachusetts.
