Montana Committee for the Humanities

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Montana Committee for the Humanities

• Key Ingredients MontanaMay, 2006-March, 2007

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

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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

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Key Ingredients Montana Support

• MCHproject 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 Agricultures Growth Through
  Agriculture program

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The Castle, Smithsonian Institution, Washington,
DC
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(No Transcript)
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More of the SI Complex
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Key Ingredients 19 cases, 3,475 lbs
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Key IngredientsFive Themes

• Land of Plenty
• Local Flavors
• Dynamic Delivery
• Festival of Feasts
• Home Cooking

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KI Utah, 2005
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Scenes of Assembled Exhibit, Utah
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Scenes of Assembled Exhibit, Utah
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Key Ingredients America by FoodMontana
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

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Mai Wah Society, Butte
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Mai Wah Parade
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The Heritage Museum, Libby
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The Heritage Museum, Libby
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Pondera History Association-Transportation
Museum, Conrad
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Huntley Project Museum, Huntley
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Huntley Project Museum, Huntley
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Schoolhouse History and Art Center, Colstrip
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Schoolhouse History and Art Center, Colstrip
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Bigfork Art and Cultural Center, Bigfork
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Greg Patent, KI Montana scholar/consultant
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Winner of 2003 James M. Beard Prize, for
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Key Ingredients MontanaSpeakers 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

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Key Ingredients MontanaSpeakers Bureau

• The Belle of Amherst Allyson Adams, playwright,
  teacher, and actress, Virginia City843-5258adams
  allyson_at_hotmail.com
• At Home on the Range Food as Love in Literature
  of the Western FrontierSue Hart, professor of
  English, Montana State University-Billings657-287
  9 office  248-4690 homeshart_at_msubillings.edu
• CKraft in the KitchenEdrienne Cindy Kittredge,
  long-time museum director, current director
  Creative Arts Enterprise,Montana State
  University-Great Falls268-3713 office 468-2160
  homeckittredge_at_msugf.edu  
• A Taste of Montana A History of Cooking and
  Cookbooks in MontanaMolly Kruckenberg, state
  archivist, Montana Historical Society,
  Helena444-7482 office 227-9295
  homemkruckenberg_at_mt.gov

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Key Ingredients MontanaSpeakers Bureau

• Fire Lookouts and FoodLibby Langston, author and
  journalist, Missoula721-0451libbylan_at_bigsky.net
  
• From the Land Harvesting Food PlantsRosalyn
  LaPier, enrolled member of Blackfeet Nation,
  research fellow, Missoula728-6224rrlapier_at_aol.co
  m
• Montanas Emerging Food ShedAri LeVaux, food
  writer and columnist Flash in the Pan,
  Missoula829-9926lavo_at_montana.com
• The Nature of Eating Food, Cultures, and
  LandscapeCindy Ott, history curator and
  affiliated assistant professor Museum of the
  Rockies/Montana State University-Bozeman994-6578
  office 579-7666 homecindyott_at_montana.edu
•  Food, Culture, and Tradition Global Cuisine,
  Its Experience and Influence upon American
  SocietyRaymond E. Risho, independent scholar,
  master chef of international cuisine, retired
  restaurateur Perugia, Missoula549-0752 home  
  544-0752 cellrisho_at_qwest.net

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Key Ingredients MontanaSpeakers Bureau

• Songs for your SupperWilliam Rossiter, retired
  professor/chair of humanities, Flathead Valley
  Community College, Kalispell755-2236bill_rossite
  r_at_centurytel.net 
• Keeping It Local Cultural and Agricultural
  Preservation and the Global EconomyJosh
  Slotnick, farm manager, adjunct professor of
  ecological agriculture and society, University of
  Montana-Missoula239-6993 farm  543-1255 home
  peas_at_archerserve.com
• Eating Our WordsChrysti M. Smith, researcher and
  host of Chrysti the Wordsmith radio series,
  Belgrade388-7480ctwordsmith_at_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_at_email.arizona.edu

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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

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

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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

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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
• Governors Humanities Awards, biennially
• Publications, magazine, Eat Our Words, catalogs,
  etc.
• Websites
• E-newsletter

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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_at_umontana.edu
• 406-243-6022
• 311 Brantly, The University of Montana, Missoula,
  MT 59812

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MCH Appreciates the Opportunity to Bring Key
Ingredients Montana to the Governors Conference
on Tourism and Recreation!

• Montana Committee for the Humanities