Key Ingredients: America by Food
Now in Osseo!
In Wisconsin through August 2011, the Smithsonian Institution's Key Ingredients: America by Food is a traveling exhibit about food culture. With stops in six communities around the state, the Wisconsin leg of the national tour is sponsored by the Wisconsin Humanities Council. Through photographs, artifacts and panel displays, the exhibit reveals the ways history, culture and environment shape dining habits; each Wisconsin stop features additional displays and community events that highlight local and regional food traditions.
Key Ingredients: Osseo
The Heartbeat Center for Writing, Literacy and the Arts is working with the Smithsonian Institution and Wisconsin Humanities Council to host Key Ingredients: America by Food June 24-Aug. 5, 2011, at Osseo-Fairchild High School in Osseo. Local businesses, organizations and community members are collaborating, too, to highlight the areas unique and diverse food heritage. Osseo may be well-known for its Norwegian culture and the renowned Norske Nook, but the community has an eclectic cultural flavor brought by its people of Native American, Latin American, Baltic, Hmong, Polish and German backgrounds.
Planned events include taste-testings; creative programs using the area's writing, visual, musical, and performance talent; panel discussions about food production and processing issues; educational events about food production and safety; international cuisine and more. Admission is free to all events.
Key Ingredients: Brodhead
Brodhead kicked off its Key Ingredients run with a tour of local farms, followed by a series of tastings, presentations and tours. If you missed the exhibit, you can still find fun things to do in the area by visiting PortalWisconsin.org's Brodhead day trip.
Key Ingredients: Westfield
Key Ingredients: Westfield featured oral history events, cooking demonstrations, tours of local food operations and a panel discussion titled "Our Land, Our Farmers, Our Future." The exhibit was curated by the Marquette County Historical Society.
Key Ingredients: River Falls
Local art, artifacts and food lore supplemented the national Smithsonian display in River Falls, which took place in Winter 2011. The exhibition featured a film festival, and presentations by Wisconsin food and history experts such as Rhonda Funmaker, Terese Allen and Jerry Apps.
Key Ingredients: Rhinelander
The traveling Key Ingredients exhibition completed its Rhinelander run in January 2011. Besides the national exhibition, the Rhinelander show had displays on local food traditions, such as maple syruping, berry picking, hunting and fishing. One display also examined what early settlers grew and gathered, and how they packaged, processed, transported and stored their foods.
Key Ingredients: Reedsburg
In Fall 2010, Key Ingredients: Reedsburg ran in conjunction with the local Fermentation Fest, a series of tastings, cooking classes, brewing seminars and farm tours--all relating to food made by fermentation or live cultures.