Amy Gardiner


Amy has worked for Hands on History since she volunteered with the troupe to help with her daughter's 4th grade Colonial Fair in 2004. Her specialty with the company now is as an open-hearth and fire pit cook, however while employed for some years at Philipsburg Manor in Tarrytown, NY, an 18th century historic site, she interpreted all phases of 18th century colonial living. These ranged from driving oxen, farming, concocting medicines, harvesting and preserving, and spinning and weaving.

Amy received a BS in Education from Southampton, Long Island University and completed her MA in Arts in Education at Teachers College, Columbia University. She is also an active member of the Association for Living History Farming and Agricultural Museums.

An 18th century style open pit fire and spit are in use for these classes. Use of cast iron and ceramic cookware is demonstrated while a variety of colonial receipts prepared by students is cooked to perfection. This is a seasonal program using locally grown seasonal and preserved main ingredients. Students enjoy preparing cakes, breads, biscuits and pies using period kitchen tools and methods.

Students gain an awareness of the 18th century local farm landscape and the foods that were produced by identifying plants, fruits and vegetables.. A variety of food preservation techniques are discussed while they work with available foods to pickle, preserve and dehydrate. Biscuit making and 18th century cookware is available for interactive exhibit and hands-on learning.