Join us for the opening reception in celebration of SPOON: A food historian learns to carve. Professor of history Ken Albala has spent two years learning to carve utensils from local foraged wood. Over 60 spoons, hand thrown pottery place settings, and a world wide gallery of spoon recipients engage us with his research. The reception will feature two of his soup recipes prepared by Bon Appetit and seasoned by the Robb Garden.