Prohibition in Maryland ($48 temple members/$60 non-members)
Mondays, August 2, 9, 16, 23 (10:30 a.m.-noon)
Course Summary: Examine the comprehensive and colorful history of Maryland’s role in the origins, enactment, implementation and termination of the national prohibition policy from 1920-1933. Explore the effects of prohibition on local breweries/distilleries, crime, local media coverage of the Sun and H.L. Mencken, religious opposition and support, the women’s suffrage movement, and the role of the African-American community. Learn about the major events and personalities of the time and the lasting impact today.

Facilitator: Michael T. Walsh, Ph. D. is an adjunct history professor and assistant director of the Office of Sponsored (research) programs, both at the Community College of Baltimore County. Mike has a BA degree in history from Loyola University Maryland, MA in historical studies and a Ph. D. in public policy from the University of Maryland Baltimore County. In 2017 he published the book, Baltimore Prohibition: Wet and Dry in the Free State and teaches and lectures on this topic.

Registration: Reservations may be made via email to sboxerbell@gmail.com or by phone to Sherri Bell, SPICE Chair at 410-833-2409. If you are a temple member, payment may be made by requesting to have your account billed. Other accepted methods of payment include credit card, cash paid in person at class or a check made out to HSOSC, with SPICE and the course name in the check memo, mailed to 1 Clifton Court, Pikesville, MD 21208.

Registration Policies:
All SPICE courses must be registered for and paid for in their entirety by the first session. Due to a new MD sales tax regulation, we are now required to charge 6% sales tax on all courses delivered electronically.
All SPICE courses for January-June 2021 will be presented on Zoom.
SPICE fees are per head, not per household, with a 50% off fee for second registrants within the same household.
A minimum of 15 enrollees per class is required. 

Thank you in advance for your ongoing support of our SPICE courses and programs.