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Montana Committee for the Humanities

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Montana Committee for the Humanities

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    1. Montana Committee for the Humanities “Key Ingredients Montana” May, 2006-March, 2007

    2. Presented by the Montana Committee for the Humanities and the Smithsonian Institution, Washington, DC

    3. Key Ingredients Montana Overview Smithsonian Institution traveling exhibit: “America by Food” Extended opportunities to promote, interpret, celebrate Montana agriculture, food, and food culture, 2006-2007 Smithsonian Institution cachet Six small Montana museums will host: Bigfork, Butte, Colstrip, Conrad, Huntley, Libby Most important feature: local programming around the KI exhibit core; involvement of local organizations, businesses, schools, etc. New connections between agricultural, business, and cultural/education communities Previous success of “Barn Again: Celebrating an American Icon” Smithsonian exhibition in Montana (2003) Tourism potential Emphasis on local production/local consumption, sustainability, foodways

    4. Key Ingredients Montana Support MCH…project sponsor and coordinator: --contracting for the exhibition with SI --identifying (through proposal process) the six Montana museums, --engaging the scholar/consultant (and sending him to the national KI workshop) --making grants to the six museums --establishing (through proposal process) a special KI Speakers Bureau, and a reading/discussion series --training museum personnel regarding the KI exhibit and associated local programming --engaging the Montana Historical Society to produce a companion photographic exhibition of Montana food history The six Montana museums Major financial support from the Montana Department of Agriculture’s “Growth Through Agriculture” program

    5. The Castle, Smithsonian Institution, Washington, DC

    7. More of the SI Complex

    8. Key Ingredients: 19 cases, 3,475 lbs

    9. Key Ingredients…Five Themes Land of Plenty Local Flavors Dynamic Delivery Festival of Feasts Home Cooking

    10. KI Utah, 2005

    11. Scenes of Assembled Exhibit, Utah

    12. Scenes of Assembled Exhibit, Utah

    13. Key Ingredients: America by Food Montana Schedule, 2006-2007 May 26 – July 8 Mai Wah Society, Butte July 16 – Aug. 26 The Heritage Museum, Libby Sept. 3 – Oct. 13 Pondera History Association – Transportation Museum, Conrad Oct. 22 – Dec. 2 Huntley Project Museum, Huntley Dec. 10 – Jan. 20 Schoolhouse History and Art Center, Colstrip Jan. 28 – March 10 Bigfork Art and Cultural Center, Bigfork

    14. Mai Wah Society, Butte

    15. Mai Wah Parade

    16. The Heritage Museum, Libby

    17. The Heritage Museum, Libby

    18. Pondera History Association-Transportation Museum, Conrad

    19. Huntley Project Museum, Huntley

    20. Huntley Project Museum, Huntley

    21. Schoolhouse History and Art Center, Colstrip

    22. Schoolhouse History and Art Center, Colstrip

    23. Bigfork Art and Cultural Center, Bigfork

    24. Greg Patent, KI Montana scholar/consultant

    25. Winner of 2003 James M. Beard Prize, for…

    27. Key Ingredients Montana Speakers Bureau Speakers available through MCH Speakers Bureau MCH covers honorarium and travel costs Thirteen different speakers and programs Available to non-profit, governmental and educational organizations throughout Montana Contact Yvonne Gritzner for further information

    28. Key Ingredients Montana Speakers Bureau The Belle of Amherst Allyson Adams, playwright, teacher, and actress, Virginia City 843-5258 adamsallyson@hotmail.com At Home on the Range: Food as Love in Literature of the Western Frontier Sue Hart, professor of English, Montana State University-Billings 657-2879 office  248-4690 home shart@msubillings.edu CKraft in the Kitchen Edrienne “Cindy” Kittredge, long-time museum director, current director Creative Arts Enterprise, Montana State University-Great Falls 268-3713 office 468-2160 home ckittredge@msugf.edu   A Taste of Montana: A History of Cooking and Cookbooks in Montana Molly Kruckenberg, state archivist, Montana Historical Society, Helena 444-7482 office 227-9295 home mkruckenberg@mt.gov

    29. Key Ingredients Montana Speakers Bureau Fire Lookouts and Food Libby Langston, author and journalist, Missoula 721-0451 libbylan@bigsky.net From the Land: Harvesting Food Plants Rosalyn LaPier, enrolled member of Blackfeet Nation, research fellow, Missoula 728-6224 rrlapier@aol.com Montana’s Emerging Food Shed| Ari LeVaux, food writer and columnist “Flash in the Pan,” Missoula 829-9926 lavo@montana.com The Nature of Eating: Food, Cultures, and Landscape Cindy Ott, history curator and affiliated assistant professor Museum of the Rockies/Montana State University-Bozeman 994-6578 office 579-7666 home cindyott@montana.edu  Food, Culture, and Tradition: Global Cuisine, Its Experience and Influence upon American Society Raymond E. Risho, independent scholar, master chef of international cuisine, retired restaurateur “Perugia,” Missoula |549-0752 home   544-0752 cell risho@qwest.net

    30. Key Ingredients Montana Speakers Bureau Songs for your Supper William Rossiter, retired professor/chair of humanities, Flathead Valley Community College, Kalispell 755-2236 bill_rossiter@centurytel.net  Keeping It Local: Cultural and Agricultural Preservation and the Global Economy Josh Slotnick, farm manager, adjunct professor of ecological agriculture and society, University of Montana-Missoula 239-6993 farm  543-1255 home peas@archerserve.com Eating Our Words Chrysti M. Smith, researcher and host of “Chrysti the Wordsmith” radio series, Belgrade 388-7480 ctwordsmith@yahoo.com Cookbook Culture: Food and Community in Eastern Montana Randi Tanglen, MCH research fellow, Tucson AZ (520) 444-0206  (Offered in summer only) rlt@email.arizona.edu

    31. Key Ingredients Montana OpenBook Reading and Discussion Series As another complement to Key Ingredients, MCH is sponsoring a special Key Ingredients OpenBook reading and discussion program Titles will include Feasting and Fasting with Lewis & Clark: A Food and Social History of the Early 1800s by Leandra Zim Holland, How To Cook A Wolf by M.F.K. Fisher, The Raw and The Cooked by Jim Harrison, and others Contact Kim Anderson for further information

    32. Also of note: Eat Our Words: Montana Writers’ Cookbook, published September, 2005, by MCH and Farcountry Press

    33. Montana Committee for the Humanities Independent nonprofit, state affiliate of National Endowment for the Humanities, a federal agency Nonprofit governing board Also, state grant proposal review panel for NEH funds Incorporated, 501 (c) (3), Articles, Bylaws, etc. 19 Members, 15 self-elected, 4 appointed by Governor, 4-year term Officers: chair and vice chair Founded in 1972 Staff of four; offices in Missoula

    34. The Humanities? History Literature Languages Philosophy Ethics Law, jurisprudence Archaeology History and criticism of the arts and music Cultural, historical and critical aspects of the social and natural sciences

    35. MCH Programs Grants, c. 40 annually, statewide Speakers Bureau, 150 programs annually, especially rural Montana Museum on Main Street (Key Ingredients) Montana Center for the Book OpenBook reading and discussion programs, 20 series annually, especially, eastern Montana, Hi-Line Montana Festival of the Book, September 28-30, 2006 Missoula Letters About Literature, student writing competition One Book Montana, for 2005-2006, Letters About Yellowstone Governor’s Humanities Awards, biennially Publications, magazine, Eat Our Words, catalogs, etc. Websites E-newsletter

    36. Further MCH and Key Ingredients Information Websites: www.humanities.mt.org, www.montanabook.org, www.bookfest-mt.org, and www.keyingredients.org, www.museumonmainstreet.org, www.si.edu Magazine: Rendezvous: The Humanities in Montana (twice yearly) Monthly E-Newsletter E-mail: humanities.mt@umontana.edu 406-243-6022 311 Brantly, The University of Montana, Missoula, MT 59812

    37. MCH Appreciates the Opportunity to Bring Key Ingredients Montana to the Governor’s Conference on Tourism and Recreation! Montana Committee for the Humanities

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