Submitted by the Bedford Historical Society
How has Bedford’s dining experience changed over the years from back in the days when Bedford was first being settled? How have our tastes changed and how did people ever manage to put a meal together before the arrival of modern appliances?
Bedford Historical Society President Don Corey will take the audience on a tour to consider these questions when he presents: “From Good Old Home Cooking to Early Taverns & Inns to Today’s Fast Food” – the next in the Historical Society’s series of guest speaker programs.
Open to the public, the Sunday afternoon, Oct. 22 program will be held in Upper Fellowship Hall of the First Church of Christ, Congregational at 25 The Great Rd. Refreshments baked by Society members will be available starting at 2 pm; brief announcements at 2:30 will be followed by the guest speaker, Mr. Corey.
Corey will look at some kitchen artifacts from the Society’s own collection, and will test audience members’ memories and their ability to identify some of them. He will recall stories of Bedford’s taverns, inns and restaurants from the time when dining out in Bedford first occurred up to more modern times.
During the 20th Century, the restaurant business grew rapidly with Bedford’s own population explosion and with business growth. The Historical Society’s photos and mementos from a number of restaurants will be shared, and audience members will be encouraged to add their own memories of Bedford dining.
Honored as Bedford’s 2002 Citizen of the Year, Don Corey is a former Bedford Selectman and Planning Board member, and he currently serves on the Town’s Historic Preservation Commission and Community Preservation Committee. He is active with the Friends of the Job Lane House as well as the Historical Society. In addition to his occasional presentations at Historical Society meetings, he has given talks on historical topics to various groups including Carleton-Willard Village and BrightView assisted living facilities and to Lane School students during their Walk of Historic Bedford each spring.