O Say Can You See?

Take only (wonderful) memories

After 21 years, 3 months, and 4 days, I’m retiring from the Smithsonian’s National Museum of American History. It’s been a terrific ride.

Sue Walther (left) and Camy Clough prepare to mail posters to armed forces in Iraq.

I majored in American Studies in college and wasn’t trained in specific disciplines to study, collect, preserve, interpret, or display objects.However, my knowledge and understanding of ‘what it means to be an American’ has been broadened and deepened by my exposure to the living history, presented though those objects and theater programs, tours and talks, and yes, just by being in Washington, D.C.

During those two decades, the location of the American History building on Constitution Avenue between the White House and the Capitol has furnished a front-row seat to historic happenings. From presidential inaugural parades to state funerals, protest demonstrations and the Million Man March and Fourth of July fireworks, fellow staff and I could observe, collect, and conduct interviews. And sometimes we’d announce to colleagues that we were taking off our neutral, federal-government employee hat to become full-fledged participants in the history happening around us.

Recipe of the Week: Julia Child's French bread

Today’s post is the sixteenth in a series of weekly Julia Child recipes. This week Team Julia members Nanci Edwards, Rayna Green, and Paula Johnson tackle Julia’s deliciously crusty, French bread.

While this is the last post of the series, we will continue to share news and thoughts about Julia Child's Kitchen at the Smithsonian and other topics relating to American food and wine history. Thanks to all who responded to this series—we enjoyed hearing from all of you! As 2009 comes to a close, we encourage you to continue cooking, trying new recipes and techniques, and sharing your experiences with others.

Bye bye buy out

What does a history museum do when a large part of its own history is lost? We will soon find out, because 13 of our staff members will retire by December 31. The Smithsonian made them a buyout offer they could not refuse, and they will depart to begin their lives in retirement. They have big and divergent plans; none include a rocking chair but one features a motorcycle!

Why retire? Most of them said they had been thinking about it, and the incentive of the buyout was the extra push. In addition to being practical (and taking the money), they were philosophical. All have worked at the Smithsonian for over 20 years, so this is not a decision they took lightly. They all felt the timing was right.

Stories on "Stories on Money"

In my first week as an intern, I was thrust into one of the most exciting events at a museum; an exhibition opening! Stories on Money showcases coins, paper money, and other units of currency from the Smithsonian’s National Numismatic Collection. The collection itself comprises over 1.5 million objects, only a few of which are on display on the first floor of the museum’s east wing. Stories on Money highlights how money teaches history lessons related to a larger picture and also illustrates the beauty of American coinage, past and present.

The rare double eagle coins displayed in this exhibition are American numismatic treasures.

Although I came to the project after it had been underway for more than one year, I immediately felt drawn to the exhibition and did my part to ensure a successful opening. I helped set up the interactive touch-screen labels, which I think are a really nice addition to the exhibition space. Since there are so many small items in the cases, the design team felt that having individual labels for every coin would be distracting and cramped. The touch-screen labels add a level of interaction with the currency that a museum patron normally couldn’t experience, such as zooming in on the object and seeing both sides of the coin or paper currency.

Recipe of the Week: Julia Child’s eggplant and zucchini gratin, ratatouille

Today’s post is the fifteenth in a series of weekly Julia Child recipes. This week staffers Valeska Hilbig, Deputy Director of the Office of Public Affairs, and Matthew MacArthur, Director of New Media, put their culinary skills to the test. Following Julia’s guidance, Valeska brought together a colorful eggplant and zucchini gratin with vegetables from the local farmer’s market, while Matt created a fragrant ratatouille that fed the whole family. 

“Make the kitchen a really important part of your home.” 

Julia Child spoke of her kitchen as “the most loved and most used room in the house.” She and her husband Paul worked together on its design and spent many years cooking, dining, and entertaining friends and family in their kitchen. This week’s cooks rediscover the pleasures of cooking with family, reliving memories inspired by certain flavors, and sharing meals made with seasonal, locally-grown produce.