Excerpted from the trip's "Upcoming Event" item on the FOSA web site...

Plimoth Plantation offers personal encounters with history built on thorough research about the Wampanoag People and the Colonial English community in the 1600s. As we travel to Plymouth from UConn, CT State Archaeologist Brian Jones will discuss recent finds relating to 17th century life in Connecticut. When we arrive, we'll explore how the plantation's permanent exhibits tell the complex and interwoven stories of two distinct cultures - English and Native. Exhibits at the plantation includes the English Village, the Wampanoag Homesite, the Hornblower Visitor Center, the Craft Center, and the Maxwell and Nye Barns.

Note:As part of this trip, Dr. Jones will be providing background on 17th century life in Connecticut in part based on the 2016 excavations of the Hollister and Mason sites in which many FOSA volunteers participated or expressed interest. This will also be an excellent precursor to the 2017 excavation schedule which includes plans to continued work at the Hollister and Mason sites and the new excavation of a potential 17th site in Windsor.

For lunch we will learn 17th-century table manners at the "Eat Like a Pilgrim" activity where we will don napkins, eat without a fork, and discover how Myles Standish ate his porridge. The typical menu usually includes turkey, stewed pompion, indian pudding, cucumber sallet, chargers of cheese and fruit, cheate bread, and apple cider. A Plimoth Plantation Culinary Historian will be on hand providing commentary and interpretation of the meal.

After lunch we will get back on the bus and travel to Plymouth's historic waterfront. There you can explore Leyden Street, Cole's Hill, Brewster Gardens, Town Square, and see Plymouth Rock.

For a preview, visit the Plymouth Plantation website at www.plimoth.org.

Click anywhere in the group of image icons, so you can either access the pictures and walk through them individually, or view them automatically via a slide-show.

Except as noted, all pictures by Cynthia Redman.