Learn how 19th-century farmers raised livestock
Autumn on a farm is not only when crops are harvested, but has always been an important time in the raising of livestock.
The Schaumburg Park District's annual "From Hog House to Smokehouse" program, sponsored by Whole Foods Market, will show visitors how and why from noon to 4 p.m. Sunday, Nov. 4 at Spring Valley's Volkening Heritage Farm, 201 S. Plum Grove Road in Schaumburg.
The program demonstrates how 1880s farm families preserved meat raised on the farm for consumption during the upcoming winter months.
"The event portrays the processing of livestock from birth for the sole purpose of providing food and other useful items for the whole family," said Dave Brooks, the park district's manager of conservation services. "Heritage Farm provides a portrayal that is historically authentic, respectful of animals and educational for modern visitors only familiar with the way we receive food on our tables today."
Using traditional methods and recipes, authentically dressed interpreters will make sausage, show salt-cured meat and explain how every part of the pig was put to use.
Food, beverages and children's activities will be available throughout the afternoon.
Admission is $2 per person or $8 per family of six or fewer, with additional members $2 each. Children ages 3 and younger are free. Refreshments will be available for purchase.
Parking is available at Spring Valley Nature Center at 1111 E. Schaumburg Road in Schaumburg. A free wagon shuttle is available to and from Heritage Farm.
For more information, call (847) 985-2100 or visit parkfun.com.
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