Nathan Hale Library will be closed for renovations May 18-23 and will reopen May 26.
The Chuck wagon is getting ready to hit the trail.
The last day to enjoy the Smithsonian Institution’s “Key Ingredients: America by Food” is Aug. 3, when it will roll out of the Collinsville Library, 1223 Main. Since its opening on June 16, the display has helped customers explore the influences of culture, ethnicity, landscape and ritual on the food and flavors of our nation.
Through a selection of artifacts, photographs and illustrations, “Key Ingredients: American by Food” examines the evolution of the American kitchen and how food industries have responded to the technological innovations that have allowed Americans to choose an ever-wider variety of frozen, prepared and fresh foods. The display also looks beyond the home to restaurants, diners and celebrations that help build a sense of community through food.
“Key Ingredients: America by Food gives all of Green Country the opportunity to celebrate the ethnicity of the area, the days of canning, dairies, root cellars, mule-drawn plows and the importance of food to the growth of our nation,” said Susan Babbitt, Collinsville Library manager. “Not only are we digging into the history of food and its importance to settling our country but into the modern methods of preparation, the traditions of today and how they grew from those of yesterday.”
This program is funded in part by the Oklahoma Humanities Council and the National Endowment for the Humanities. Any views, findings, conclusions or recommendations expressed in the exhibit do not necessarily represent those of the Oklahoma Humanities Council or the National Endowment for the Humanities.