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On March 15, 1781, British forces under Cornwallis fought Nathanael Greene’s army at Guilford Courthouse.

The British won the field—but at a devastating cost.

In this battlefield tour, we walk the ground where it happened and break down Greene’s three-line strategy, the intense fighting, and how this battle weakened the British army and set the stage for Yorktown.

Sometimes, winning the battle… means losing the war.

Subscribe to Our Living History for more real history told on the ground where it happened.

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What did people eat during the Revolutionary War era?

Join Our Living History as we prepare a hearty venison stew using simple ingredients that would have been familiar to many Americans during the late 18th century. Cooked over an open fire in a traditional stew pot, this meal features venison, potatoes, onions, sage, salt, and pepper—creating a filling dish that could have been found on the frontier, in rural communities, or around military encampments during the 1780s.

In this video, you’ll experience a slower pace of life and see how a simple meal could be prepared without modern conveniences. While recipes varied by region and availability of ingredients, stews like this were a practical way to feed families and travelers throughout early America.

If you enjoy living history, historical cooking, colonial America, Revolutionary War history, frontier life, and traditional outdoor cooking, be sure to subscribe and join us on future adventures.

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Office: (803) 200-2000
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Serving clients throughout South Carolina.

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