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Hi all.
Some food for thought...
In case you haven't already seen it, the January/February special Top 100
issue of Saveur Magazine lists the Smithsonian as #19, "Food-Friendliest
Museum", and features Key Ingredients in the description. It mentions how
KI inspired a Mississippi community to curate an exhibition on culinary
artifacts including antique gumbo pots. I have a digital version if anyone
wants me to send it to them off the Listserv.
Key Ingredients was also mentioned in the October 2004 issue of Bon Appetit
featuring the Hopewell Museum in Paris, KY and their companion exhibition on
the evolution of the American kitchen.
Pretty cool, eh? Congratulations to the folks in Mississippi and Kentucky.
You guys do great work!
Carol
Carol Harsh
Co-Director
Museum on Main Street
Smithsonian Institution, SITES
(202)357-1760
(202)465-5267 (cell)
[log in to unmask]
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