A NATURAL, RUGGED CLASSROOM WHERE WE TEACH HISTORY WITH FOOD.

... Just 20 minutes from historic Williamsburg.

TASTE LOCAL HISTORY

OUR CULINARY HERITAGE CLASS SERIES highlighting Black & Indigenous influences.

We teach classes on our farm, at partner locations, or your location.

How native plants, trees and herbs have been used throughout Virginia's history

The Indigenous, African and European influences on Virginia-style barbecue

From pigs at Jamestown to 19th century bacon-making

We're closed June 12-14. Come see us at Sail Yorktown & Sail Fest in Richmond, VA!

Stop by our tent at the Thomas Nelson House on Main Street during the Sail Yorktown Festival!

Angi will be sharing snippets of The History of Yaupon Tea June 12-14th.

We're a Virgina History of Museum & Culture community partner at Richmond Sailfest. We'll be under the VMHC tent sharing tea samples and history snippets! June 13 and 14th.

Angi Kane

Owner

Jolly's Mill Pond

WHO WE ARE

Jolly's Mill Pond is a 200 year-old, tree farm and pond in Williamsburg, Virginia and the Chesapeake Bay Watershed.

Its unique features have been studied by the Environmental Protection Agency (EPA) and The College of William and Mary.

We also have a largely unknown Black history that connects us to Colonial Williamsburg and other sites in early Virginia.

Bill and Angi Kane are third-generation owners of Jolly's Mill Pond.

Bill Kane

Owner

Jolly's Mill Pond

Our Culinary Heritage Blog

The History of Mullein

If you've ever walked along a Virginia roadside and spotted a towering, silver-green stalk crowned with yellow flowers, you've likely crossed paths with mullein. Growing up to eight feet tall, with leaves as soft as flannel, mullein (Verbascum thapsus) has been a presence in Virginia for centuries. Its story is inseparable from the people who recognized its power — especially Indigenous peoples and African Americans. Mullein growing at Jolly's Mill Pond Farm Where Mullein Com

April Events

Farm Volunteer Open House & Work Day 4/04/2026 | 12:00pm - 3:30pm FREE Learn about the heritage ingredients we'll be growing this season and the benefits of becoming a farm volunteer.

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