In the early days of America’s history, the South Coast region provided the salt used to preserve beef, fish, and other food items. This was especially true during the Revolutionary War, when commerce with England was cut off. Local saltworks took the water from our coves and harbors, extracted the impurities, and ultimately produced the pure salt needed to cure food.

Return to the shoreline of the past on Sunday, May 26 at 5 p.m. at the gazebo in Shipyard Park with Seth Mendell, a Mattapoisett resident and current president of Mattapoisett Historical Society. Mendell jumped into this topic 45 years ago when he wrote his master’s thesis and created his own salt evaporator.

Join us as he shares his expertise on a unique and fascinating aspect of Massachusetts’ history. The program is free. Donations are welcome. (In case of rain, meet at the Mattapoisett Museum and Carriage House, 5 Church Street). For more information, call 758-2844 or email mattapoisett.museum@verizon.net.