Arts, Dining & Entertainment

A youngster learns what to do with leftover piecrust at Billings Farm & Museum.

Photo courtesy of Billings Farm & Museum

Celebrate a 19th century Thanksgiving holiday with Billings Farm & Museum

Nov. 28-30 at 10 a.m. — WOODSTOCK — Billings Farm & Museum, gateway to Vermont’s rural heritage, will be open for Thanksgiving Weekend, Friday through Sunday, Nov. 28 – 30, from 10 a.m. to 4 p.m. each day. The weekend will feature traditional cooking demonstrations in the farmhouse, horse-drawn wagon rides, farm tours, “Introduction to Milking” and “Milking the Herd” programs, and hands-on food preparation and preservation activities.

You’ll be welcomed to Frederick Billings’ farmhouse, where farm manager George Aitken and his family lived and worked from 1890 to 1910. Visit with costumed interpreters as they demonstrate preparing traditional Thanksgiving fare in the kitchen. Relax in the Victorian parlor and learn how our American Thanksgiving traditions have evolved. Enjoy a cup of hot cider before touring the farm and boarding the wagon pulled by a team of draft horses for a ride around the farm.

In the education room, learn the art of making the perfect piecrust and what to do with the leftover dough. Help peel apples for drying, which can be used later to make dried apple pie.

For more info, visit or call 802-457-2355.

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