Julie,
 
These are great.
 
I'm intrigued. Iron Chef dormitory style - does that mean cooking by hot plate and microwave?? That's brilliant. :-)
 
Thanks,
RD

________________________________

From: Museum on Main Street on behalf of Julie Mulvihill
Sent: Wed 8/8/2007 9:55 AM
To: [log in to unmask]
Subject: Re: Key Ingredients - community events



The Kansas communities did a lot of interesting programs and companion
activities to go along with the Key Ingredients exhibition.  Two stick
out in my mind.

1)      The Denton Art Center in Arkansas City Kansas partnered with the
local newspaper to run a special Key Ingredients column each week.  Six
or eight community members were identified (business owners, civic
volunteers, and others) and asked to write short essays about a
personal memory relating to food.    At the end of each article was the
tagline about the Key Ingredients exhibition, the Key Ingredients logo,
and the photograph of the author of the essay.  Essays included:

A resident's  memories of learning to cook from her grandmother who
always let the writer "help" in the kitchen while she told stories of
the Great Depression; stories about how she and her husband lost their
job running the county poor farm and ended up in Kansas.  The writer
included a recipe for homemade chicken and noodles.

Another resident wrote of memories of watching his mother make homemade
pasta and bread.  "Her bread as something else.  Poppa ordered five 100
pounds of flour from Roman Pannaci's Italian Store.  When momma made
the bread, she used 50 pounds at a time.  She used homemade yeast she
bought from Bella Venters, a neighbor..."

And one column explored the memories of a woman who was employed by the
KG &E sales department as a home service representative in the 1950s.
Her job was to present programs and demonstrations that emphasized the
use of electrical appliances in the kitchen.    A "My Lucky Day"
contest was held and any woman who attended one of these "Live
Electrically" demonstrations could register to win a major appliance.
In 1957 the winner of the electric range was Mrs. Ralph Smith...

2)  Another great special event happened in Hays, Kansas.  They hosted
an iron chef - dormitory style competition!

Julie Mulvihill

On Aug 8, 2007, at 7:27 AM, Davis, Robbie wrote:

> T.J.,
>
> I'm sure that other host states will come along with some good stuff
> and I'll let them share the details, but a few KI events/programs that
> stand out to me are:
>
> 1)       West Chicago, Illinois - Stirring Up History cookbook that
> combined recipes from different cultural groups in the community with
> stories from each group on preserving their culture within their
> families - very interesting. The cookbook ended up receiving a
> certificate of commendation from the American Assoc. for State and
> Local History awards program.
>
> 2)       Webb City, Missouri - Every elementary school student in the
> Webb City school district visited Key Ingredients and participated in
> a program on setting tables and table manners.
>
> 3)       Minnesota - the Minnesota Humanities Commission sponsored the
> work of Charlie Maguire, a Twin Cities-based musician and educator, as
> he travels around to host communities. He works with 4th graders to
> teach them how to make songs on local food traditions and then has the
> students perform in an assembly. Charlie even wrote a Key Ingredients
> theme song.
>
> 4)       Companion exhibitions with statewide partners - The Michigan
> council and the Michigan State University Museum and the Montana
> council and the Montana Historical Society partnered to create
> complementary state-specific exhibitions to accompany KI. After the
> exhibition's run in Montana, the photographic exhibition was opened
> for bookings to other organizations.
>
> Lots of communities have done really fun, creative programs. In
> Butler, Missouri, KI was hosted by an organization that has a living
> history farm. They did a number of great food programs. In Benham,
> Kentucky, the local host also created an oral history program to
> record histories from eastern Kentucky coal mining communities. In
> Brainerd, Minnesota, the local host was an arts center that did a
> cookbook on food by color.
>
> Everyone jump in, I know I'm leaving tons out . . .
>
> Thanks,
> RD
>
> Robbie Davis
> Project Director
> Museum on Main Street
> Smithsonian Institution Traveling Exhibition Service (SITES)
> P.O. Box 37012 MRC 941
> Washington, DC 20013-7012
> Telephone: 202-633-5335
> Fax: 202-633-5344
> [log in to unmask] <mailto:[log in to unmask]>
>
> For Deliveries:
> SITES/MoMS
> 470 L'Enfant Plaza East, SW
> Suite 7103, MRC 941
> Washington, DC 20024
> ________________________________
>
> From: Museum on Main Street [mailto:[log in to unmask]] On Behalf
> Of Theresa J. Wallace
> Sent: Monday, August 06, 2007 9:43 AM
> To: [log in to unmask]
> Subject: Key Ingredients - community events
>
> Hello,
>
> One of our South Carolina sites would like examples of very successful
> community events that have happened in previous Key Ingredients tours.
> If one of your KI communities hosted an interesting or unique event
> that worked particularly well, please let me know about it.
>
> Thank you!
>
> Best,
> T.J.
>
> Theresa J. Wallace (T.J.)
> Grants and Program Officer
> The Humanities Council SC
> P.O. Box 5287, Columbia, SC 29250
> 803-771-2477 (P)
> 803-771-2487 (F)
> www.schumanities.org
>
>