What do a pet ham, a cake baked for Paul Bunyan’s birthday, and a fruitcake from 1878 have in common? They are all foods that are so old and unusual that no one dares to throw them away now. Join us as speakers Harriet Baskas, author and journalist, and Virginia Ng, Ready-to-eat Products Specialist at Seafood Products Assn., delve into the science and history behind ‘vintage vittles.’ Learn about preserving foods, how old foods last as long as they do, and how and why old foods hold memories, tell stories, and connect us with family, culture and history.