Field Report: Southern Food and Beverage Museum

The Southern Food & Beverage Museum’s partnership with the New Orleans Public Library has just been made official, this means that our Culinary Library will be a branch of the New Orleans Public Library with NOPL services, such as access to the entire collection, available to the community. Opening in 2013 at 1609 Oretha Castle Haley Boulevard, our current collection of 9,000 volumes (cookbooks, food history books, reference books etc), will be available for the public. People will also be able to request and check out any book from the Public Library here at our Culinary Branch.

In addition to being good news for food scholars, culinary students, and chefs it will also be a vital resource for the Central City community. The area hasn’t had a library in this area for at least 40 years.

This is a project we’ve been working on for a while, and we’re excited to have the New Orleans Public Library be a part of it!

So far construction on the building has begun, many thanks to students from Howard University who volunteered with us as part of their alternative spring break program back in March. I worked with the students to paint the building and cut the grass on the bit of land behind the library, which now we’re working on turning into a demonstration garden. I’m excited about all the possibilities for this space, such as a brick oven, beehive, and fruit trees. We’ve already had lots of volunteers help us build 2 raised garden beds and plant some avocado, lime, fig, and lemon trees. Once our library is open it will also be a great place to sit and read!

Read more about it in an article from the Times Picayune:

New Orleans Will Have Largest Culinary Library in the South, written by Judy Walker July 18, 2012

http://www.nola.com/food/index.ssf/2012/07/new_orleans_will_have_largest.html

 

-Lucy Rosenbloom, Tulane AmeriCorps VISTA, Southern Food and Beverage Museum

 

Field Report: Southern Food and Beverage Museum

We’ve been cooking up a storm at Kids Culinary Camp. Check out the blog for updates on the daily activities, Sofabkidsculinarycamp2012.wordpress.com, or read on for some highlights!

Most recipes start with chopping!

Making corn fritters

Look how onions change when you sauté them, and notice the smell!

everyone talking about a recipe that’s important to them and their family

We all take turns adding a different ingredient, then we stir like crazy!

Making butter by shaking a bottle of heavy whipping cream. It’s more fun if you dance while you do it!

Squeezing oranges to make orange juice with the New Orleans Fruit Tree Project

Learning about the origins of traditional New Orleans dishes

A scavenger hunt through the museum, “What makes up the Trinity?” “Where did the name Po-Boy come from?”

Everyone drew their favorite meal from the week and described how it tasted using deccriptive words such as spicy, savory, tangy!

Writing the recipes in our cookbooks so we can make it again at home

We end each day by setting the table and sharing a meal together. It always tastes better because we worked so hard to prepare it and we leave camp full of good food and good conversation!

-Lucy Rosenbloom, Tulane CPS AmeriCorps VISTA, Southern Food and Beverage Museum

Field Report: Southern Food and Beverage Museum

I started by leading a Kids Pasta Workshop where I taught kids how to make pasta from scratch. We covered our hands in flour and made a nice mini-meal where we learned about how herbs are used to flavor dishes. The summer camp is about to start, so I’ll be doing more of this kind of cooking with kids and I’m excited about it.

 

I took a quick lunch break and then headed over to the building that will be the SoFAB Culinary Library (1609 Oretha Castle Haley Blvd.) We got a grant from ServeNola to build 2 raised garden beds. We had a great group of volunteers and were able to clear tons of weeds and complete the first step of creating our garden. Next we’ll be building a compost system!

 

 

 

 

 

-Lucy Rosenbloom, Tulane CPS AmeriCorps VISTA, Southern Food and Beverage Museum

Field Report: Southern Food and Beverage Museum

Just before the Holidays SoFAB opened a new exhibit “Italians in Louisiana” curated by our intern from Tulane, Melanie Rizzo. Melanie researched the influence that Italian immigrants had on Creole cuisine. This exhibit, not only about food, tells the important immigration and labor (mainly in the sugar cane fields) history that many people may not be familiar with. It was exciting to see all of her hard work (researching, writing, collecting artifacts) from the past semester come together into a display, a tangible story for all visitors to learn from.

It reminds me why I like museums so much, because they are a place to tell and hear stories, particularly those stories that may not make it into the school history textbooks. As one of the only museums dedicated solely to food history, a lot of the artifacts that we have might have otherwise been thrown away because there isn’t really any other place for them to be housed. The importance of such objects may not be initially realized. Without much thought it can be easy to say “it’s just a grill/milk bottle/meat grinder/apron”, but with careful research by the curators, who present the stories behind the artifacts it becomes clear that these objects are important parts of the traditions we hold dear. The stories they tell are about more than food, as food culture reveals so much insight about us as people and life in this region of the country.

As 2012 begins we are calling on folks around us to curate exhibits to tell the food stories they find. In our new location (set to open in April 2013) we are planning an exhibit for each of the Southern states about the food history, culture and practices unique to that state. The volunteer state curators will seek out stories and objects and use them to create the exhibits. We’re trying not to display just one “expert” narrative. It’s important that the stories come from a variety of voices, which is why we are putting the call out there to YOU and your family or friends! Food is something we can all relate to, and we all sure do know at least a little something about it.

Lucy Rosenbloom

Field Report: SoFAB

What to say, what to say? Well, this is my last blog for my VISTA year.  It’s quite bittersweet actually.  Not to get too cheeseball on you guys but I’ve learned a lot about myself over the past year and what I am capable of.  Now I didn’t save the world or anything, yet I feel that I have done my part to help a fantastic museum grow with educational programming about healthy food and continue their mission of preserving the heritage of Southern cuisine.

Along the VISTA path I have made wonderful friends both at CPS and at the museum. Fellow VISTAs were my family away from family.  They understood the rough patches, the confusion, the frustration, the triumph, the happy moments and the celebration.  Whether it was sharing a moment on the bayou planting trees or impersonating Barrack Obama while installing light bulbs, it was always fun with them. My museum family is just that- an extended family of sorts.  When you spend eight hours a day with people they become close, whether you want to admit it or not.  We have shared so many laughs and many frustrating moments, but we did it together.   I’ll always remember the insightful advice from Liz, the jokes/life talks with Kelsey and the random and hilarious stories from Joe.  These 3 people were my every day and I will miss them.  They can’t get rid of me too easily though- I know where they work.

I have learned exactly what I am capable of and how to functionally work with a variety of projects.  I say functionally because you can’t run around work like a chicken with its head cut off- you have to be efficient, smart and responsible.  I’ve learned you have to plan far in advance for successful events.  Kids’ cooking classes, exhibit openings and fundraisers take a lot of work to plan.  I’ve learned that I am capable of more than I ever thought I would be.   I would like to say that I did a small part with the country’s battle with unhealthy eating.  Hearing kids say that they love to cook healthy foods and want to become chefs is awesome.   I am very proud of the many types of work that I have done here.

Where to go from here?  Well, I’m going to take November off for my birthday (because everyone needs a birthday month) and then December off for Christmas. During those fun two months of festivities I will think about what I want to be when I grow up.  Life is too short to do something that you hate, so if something comes up that pays next to nothing but I love it- then I’m happy.  That’s what counts in life.  Love your job and be happy.  So I’m excited to see what is ahead of me.  I do know that I would like to pursue my travel writing hobby.  I will be putting up a blog soon of travels and hopefully pitching some ideas to travel magazines.  Who knows where I’ll be going?!  Spain, India or as far as Grand Isle, LA.  Oh, the possibilities.

Bye Bye, VISTA year…it’s been great fun.

-Meaghan Reid Li, Tulane AmeriCorps VISTA. For more information on history, exhibits, and volunteer opportunities, please visit the Southern Food and Beverage Museum’ s website.

Field Report: SoFAB Museum

Celebrities and Ireland

As far as VISTA work is concerned, we have successfully completed this year’s Symposium and Gala. The turnout was amazing and the money generated from the ticket sales and auction helped the museum tremendously. We had delicious food from local restaurants and wonderful drinks!

We even had some celebrities in the museum that night! No not the Mad Men guy or the Young and the Restless guy or famous politicians but our own Sara, George, Mike, Allison, Adil and Chanel.  They greeted guests, tidied the museum and tended bar. What a big help. Thanks guys!

The symposium drew a large crowd this year, bigger than any previous symposium. We had fantastic talks on hunger in the south and southern food. Again, we had fantastic VISTAs like Paul, Brian and Emma to help tend bar for the thirsty crowd.

Other than being insanely busy with work, I have been planning a trip to Ireland with my family. My mom, sister and I have always wanted to see the country where our family originated. My dad on the other hand has no interest in travel, but we still pressure him every day to change his mind.

We are set to fly into Shannon Airport next August and travel the west of Ireland for 10 days. Our first days in the country will be spent at a private cottage in County Clare and visiting sites like the Cliffs of Moher. The next few days will be spent in Hayfield Manor and visiting things like Blarney Castle and the Blarney Stone. The last few days we will go to Dromoland Castle and stay. There we can horseback ride along the estate, relax in the spa or spend the day lounging in the castle pretending like its our own. I am in need of a serious vacation, too bad its 11 months away!!

 

 

 

 

 

 

 

 

Slán,

Meaghan

-Meaghan Reid Li, Tulane AmeriCorps VISTA. For more information on history, exhibits, and volunteer opportunities, please visit the Southern Food and Beverage Museum’ s website.

Field Report: SoFAB Museum

What I want to be when I grow up…..

The month of August is somewhat uneventful. No interns or volunteers, no kids’ events or field trips.  Thus, I have ample time to work on my VISTA binder.   Being the first VISTA is a tough job but someone has to do it.  Besides the binder, I am organizing the volunteer project for our symposium and gala. Very big things indeed.

As my VISTA year comes to a close I am trying to figure out what I want to be when I grow up.  Astronaut, chef, fire fighter, doctor, teacher, archeologist, magician, President of the United States??  The possibilities are endless.

Let’s go through a few ideas:

Astronaut- no, I’m scared to fly on airplanes, so why in the world would I shoot myself into space? Chef-maybe, I could make a seasoned chef blush with my creations. Fire fighter- nope, scared of fire.  Doctor-please, only room for one MD in the two person Li family.  I am also scared of blood. Teacher- possibility, just not high school (they would be bigger than me). Archeologist- I don’t like to play in the dirt but it would be interesting.  Magician- that could possibly work, I know one trick.  President-YES, I could run this country like nobody’s business.

As you can see, so many choices.  But in all seriousness, this is a time when I can figure out what my passions are and what I am truly good at.  I have a few choices and I tend to pursue them after VISTA.  Wish me luck!

-Meaghan Reid Li, Tulane AmeriCorps VISTA. For more information on history, exhibits, and volunteer opportunities, please visit the Southern Food and Beverage Museum’ s website.

Field Report: Southern Food and Beverage Museum

I cannot wait for June 11!  Why you ask? IT’S MY WEDDING DAY!!!!   Warning, this blog entry might get a little girly.

These past few weeks have been filled with finalizing the cake, decorations, flowers, food and music.  All of the wedding planning that I have been doing since I was in the womb is finally coming to a happy end.

I picture the day going smoothly.  First, the bridesmaids will get ready in the morning with their makeup and hair.  I am letting the girls decide which hairstyle they would like and with the help of a few hairstylists they will be beautiful. Not that they aren’t stunningly beautiful now .  One rule- Absolutely no banana curls!  I have never liked banana curls and I don’t want my bridesmaids looking goofy that day. Bridezilla moment- maybe?  I’ll let you be the judge.

We will then arrive at Oak Alley Plantation later that afternoon. I will be getting ready in their bridal cottage on the plantation grounds.  I plan on calmly beautifying myself with the help of my hairstylist sister and a team of bridesmaids.

Of course I will have to see all of the décor and how it is set up before any other guest sees it.  I have to make sure it is perfect.  This may be a bridezilla moment.  The lightest of light baby pink colors and the splashes of gold will really set the mood for the evening affair.  I will also have to make sure that the flowers are perfectly arranged on the tables.

Then the guests arrive.  They will be beautifully dressed- hopefully not in white or ivory. This is not a bridezilla moment, just common sense.   As they get seated the string trio will play elegant music that starts the ceremony. Hopefully, the bridesmaids or myself won’t trip down the aisle. Although, it could make a funny story later.  And then after the ceremony we dance the night away.  What could be better?

This is how I see the night going. Let’s pray it goes smoothly.

P.S. – I will not be a bridezilla

P.S.S.- We will be having summer camp at the museum. Sojourner Truth thought it was a good idea to redo their kitchen again.

- Meaghan Reid, Tulane AmeriCorps VISTA. For more information on history, exhibits, and volunteer opportunities, please visit the Southern Food and Beverage Museum’ s website.

 

 

 

 

Field Report: The Southern Food and Beverage Museum

My First Crawfish

Keeping in line with the Southern Food mission, I will talk about food, but in a very different manner.  This topic of discussion is completely self -centered, has nothing to do with history and is purely self- indulgent.

Wondering what it is?  They are red when cooked, look like a lobster and go by the alternative name of mudbugs.  CRAWFISH!!!!!! I love CRAWFISH!  I love their color, their taste and the way they bring people together as you put off their little heads.

I had never eaten crawfish before coming to New Orleans. I heard people try to explain how to eat them and how to avoid choking on their shells if you peel them wrong.  But I put those stories aside as I walked up to 2 large rowboats full of crawfish at a Tulane Grad School party.  I was stunned.

Me: “A boat!? You actually put them in a boat?”

Crawfish lady: “Yes, a boat, it’s the best way to feed a crowd and always get a laugh.”

As I look into the boats I see sausages AND potatoes. I’m in Heaven. I tell the lady I’ll take some of everything.  I guess she could see the excitement (and fear) in my eyes as I looked at the crawfish.  As she put my scoop full on my plate, she kindly asked if I had ever eaten them. I replied “no” and then got myself a lesson on how to eat the little guys. I sat down with my plate and dug in.   The sausages and potatoes were great and then I moved on to the big pile of red things on my plate.  I hesitated.  It felt a bit barbaric to rip the heads off and twist their bodies to get the shell off, but after that first bite….. WHOA!  After that I was ripping crawfish heads off right and left! By the end, my fingers were covered with little pieces of shell and crawfish “stuff” that wet wipes could not take off.  I was a happy camper after that.  I was still hungry after peeling for an hour, so I got a big chocolate ice cream cone and finished it all.  Bottom line- I love crawfish and chocolate ice cream.  The End.

Told you it was self-indulgent.

- Meaghan Reid, Tulane AmeriCorps VISTA. For more information on history, exhibits, and volunteer opportunities, please visit the Southern Food and Beverage Museum’ s website.

Field Report: The Southern Food and Beverage Museum

Combating Poverty through Tasty Food

The Southern Food and Beverage Museum is preparing for the upcoming kids culinary camp this summer. Instead of holding the daily camp at the museum, we are going out into the community to teach kids healthy eating habits and recipes. This year we will be having the camp at the Sojouner Truth Community Center. In addition to working with the community center we are partnering with Share Our Strength. Share Our Strength devotes their time to making the issue of feeding children their priority. The camp is conveniently located near several neighborhoods, which allows children greater access to the activities. As always the kids culinary camp is free to all children 2nd- 5th grade. By having the camp in a residential area and be free of charge we are opening ourselves to a larger audience. Each day the kids will be making tasty dishes that are prepared by a public health intern. They will learn how to read recipes to prepare a healthy dish correctly. After the classes are done for the day we are going to have extra food to feed to neighborhood children who did not participate in the camp. This is a great way to show our connection and care to the community. We feel very fortunate to be able to host the camp at the community center and look forward to hopefully having the camp there in the future. I am currently reading over resumes sent to me by public health graduate students interested in being the intern for the job (Tulane University School of Public Health and Tropical Medicine). We are also having interns from across the country come to help us out this summer. I feel that the children will truly benefit from attending the culinary camp and being able to share the healthy food information with their family.

- Meaghan Reid, Tulane AmeriCorps VISTA. For more information on history, exhibits, and volunteer opportunities, please visit the Southern Food and Beverage Museum’ s website.