Jolly’s Mill Pond, near Williamsburg, is uncovering overlooked histories by exploring recipes, archives, and heirloom crops. This site, established in the late 18th century, functions as an outdoor classroom integrating Black, Indigenous, agricultural, and culinary histories. Originally powered by a gristmill, the landscape has evolved through centuries of farming and ownership changes. Current owners Bill and Angi Kane embrace these historical layers, offering experiences that reveal the past through food and drink. Their research uncovered stories of people like Jeremiah Wallace, a Black farmer who owned the property in 1894. Wallace’s narrative significantly broadened the interpretation of Jolly’s Mill Pond to encompass land ownership and community resilience in Tidewater Virginia. These discoveries influence their programming, including cooking classes, farm dinners, and workshops on regional food traditions. Visitors can taste heritage grains, prepare traditional recipes, and learn about ingredients that tell stories of migration and survival. Jolly’s Mill Pond invites visitors to experience history through sensory engagement with the landscape and its foods.