Smithsonian Institution. Center for Folklife and Cultural Heritage Search this
Type:
Archival materials
Introduction:
The 2005 program celebrated what was characterized as a recent "food revolution". The program looked both backward and forward: backward to long-held community traditions in growing, marketing, cooking, and eating; forward to innovations for making these traditions sustainable and passing them on to future generations. The food revolution depends on nurturing a physical environment that supports diversity; sustaining the knowledge needed to cultivate that biodiversity; and passing on traditions of preparing and eating. Together, these traditions are the foundation of much of our shared human experience and they served as the organizing themes for theFestival program.
America's food by 2005 had become a constantly changing blend of native and foreign ingredients and techniques coupled with the ingredients of all-American ingenuity and energy. The Civil Rights Movement spurred Americans to explore their rich African American and Native American traditions. In 1965 a new Immigration Act lifted the quotas on immigration from many non-European countries, contributing to an increase in immigrants from Latin American, African, and Asian countries. As many others had done for centuries, people from India, Thailand, Afghanistan, and Lebanon brought their culture to the U.S. in the way of food. Presentations at the Festival included farmers and growers, noted chefs and cookbook authors, and suppliers of diverse, largely artisanal, food products - as well as a strong focus on educational programs aimed both at children and their parents.
As of 2005, an expanding group of innovative growers were supplying the creative cooks, urban markets, and rows of ethnic restaurants. Over the previous four decades, for cultural, culinary, environmental, health, and economic reasons many chefs, environmentalists, and growers became advocates for locally grown, seasonal, sustainable, and organic food. Those models of agriculture have entered the mainstream through grocery stores, farmers markets, and restaurants, altering the American food landscape.
Farmers markets and produce stands give consumers direct contact with farmers, allowing them to ask questions and learn about what is in season. Personal relationships help to create a community bond between growers and eaters. There are also opportunities for people to become more directly involved in the growing of their food. Local farms called CSAs (community supported agriculture) that are supported by subscribers who pay money for a portion of the farm's produce and who also work periodically planting, weeding, and harvesting help people learn about the source of their food. Growers and suppliers to restaurants, farmers' markets, and specialty shops shared their knowledge with Festival visitors.
The number of food programs designed for children has swelled in the past decade alone. Probably the best-known program is Alice Waters's The Edible Schoolyard in Berkeley, California. Begun in 1994, the program is designed to bring the community and experiential ethos of the locally grown-sustainable movement to middle school students. Seeing food as central to building individual health, fulfilling social relationships, and community life, The Edible Schoolyard teaches children to plan a garden, prepare soil, plant, grow and harvest crops, cook, serve, and eat - in its phrasing, food "from seed to table." Students collaborate in decision-making on all aspects of the garden. Working closely with the Center for Ecoliteracy, The Edible Schoolyard teachers have been on the forefront of designing a curriculum that can place food at the center of academic subjects such as math, reading, and history in order to "rethink school lunch." Festival visitors could interact with participants from The Edible Schoolyard and other educational programs, and take a guided tour of a schoolyard garden plot.
Joan Nathan was Guest Curator and Stephen Kidd was Co-Curator; Arlene Reiniger was Program Coordinator, Beverly Simons was Program Assistant, and Deborah L. Gaffin was Education Consultant. An Advisory Committee included: Michael Batterberry (Chair), Ariane Batterberry, Warren Belasco, Partice Dionot, John T. Edge, Rayna Green, Tom Head, Ethel Raim, Phyllis Richman, Gus Schumacher, Marsha Wiener, and Ann Yonkers.
The program was made possible through major contributions from Whole Foods Market, the Wallace Genetic Foundation, Silk Soy, and Horizon Organic Dairy. Additional funding came from the United States Department of Agriculture. Contributors included Vanns Spices, Honest Tea, Farm Aid, Guest Services, Inc. , Chipotle Mexican Grill, The Rodale Institute, and the Jean-Louis Palladin Foundation. Major in-kind support came from KitchenAid and Zola/Star Restaurant Group. Collaborative support came from Marriott International, the Washington, DC Convention and Tourism Corporation, and the Culinary Institute of America.
Presenters:
Polly Adema, Betty Belanus, Emily Botein, Charley Camp, John Franklin, Alexandra Greeley, Nancy Groce, Mark Haskell, Kevin Healy, Lucy Long, Steven Prieto, Michael Twitty, Cynthia Vidaurri, Chris Williams
Participants:
Cheese
Melanie Cochran, 1974-, Keswick Creamery, Newburg, Pennsylvania
Allison Hooper, 1959-, Websterville, Vermont
Rob Kaufelt, New York, New York
Mike Koch, FireFly Farms, Bittinger, Maryland
Cesare Marrocchi, Chevy Chase, Maryland
Maria Moreira, 1953-, Lancaster, Massachusetts
Wendy Wiebe, Orange, Virginia
Chocolate
El Ceibo, Río Beni, Bolivia -- El Ceibo, Río Beni, BoliviaBernardo Apaza LluscuEmilio Villca CopaClemente Puna PacoVincente Quelca MixtoMario Choque Quisbert
Coffee
Mshikamano Farmers Association, Mbeya Region, Tanzania -- Mshikamano Farmers Association, Mbeya Region, TanzaniaLinda H. MsangiDavid RobinsonThomas T. Sikapila
Cooking Demonstrations
Ann Amernick, Chevy Chase, Maryland
Douglas Anderson, 1960-, Washington, D.C.
José Andrés, 1969-, Washington, D.C.
Jimmy Andruzzi, 1971-, Staten Island, New York
Dan Barber, Pocantico Hills, New York
Lidia Bastianich, New York, New York
Najmieh Batmanglij, 1947-, Washington, D.C.
Susan Belsinger, Brookeville, Maryland
Tom Bivins, 1962-, Burlington, Vermont
Aulie Bunyarataphan, Washington, D.C.
Mariana Camara, Washington, D.C.
Gilroy Chow, 1940-, Clarksdale, Mississippi
Sally Chow, 1947-, Clarksdale, Mississippi
Nongkran Daks, Chantilly, Virginia
Roberto Donna, Washington, D.C.
Mark Federman, New York, New York
Mark Furstenberg, Washington, D.C.
Marla Gooriah, Alexandria, Virginia
Todd Gray, 1964-, Washington, D.C.
Carole Greenwood, Washington, D.C.
Hi Soo Shin Hepinstall, 1936-, Silver Spring, Maryland
Steve Herrell, 1944-, Northampton, Massachusetts
Melissa Kelly, Rockland, Maine
Ris Lacoste, Washington, D.C.
Ed LaDou, 1955-, Studio City, California
Emeril Lagasse, New Orleans, Louisiana
Cesare Lanfranconi, Washington, D.C.
Francis Layrle, Washington, D.C.
Sheila Lukins, New York, New York
Karen MacNeil, 1954-, St. Helena, California
Brenda Rhodes Miller, Silver Spring, Maryland
Nahid Mohamadi, Chevy Chase, Maryland
Frank Morales, Washington, D.C.
Diana My Tran, Washington, D.C.
Patrick O'Connell, 1945-, Washington, Virginia
Kaz Okochi, Washington, D.C.
Morou Ouattara, Washington, D.C.
Charlie Palmer, 1959-, Washington, D.C.
Charles Phan, San Francisco, California
Culinary Institute of America
Nora Pouillon, Washington, D.C.
Paul Prudhomme, New Orleans, Louisiana
Steven Raichlen, 1953-, Miami, Florida
Carol N. Reynolds, 1955-, Greensboro Bend, Vermont
Michel Richard, 1948-2016, Washington, D.C.
Akasha Richmond, Los Angeles, California
Suvir Saran, New York, New York
David Scribner, Washington, D.C.
Sudhir Seth, Bethesda, Maryland
Suad Shallal, Washington, D.C.
Marion Spear, 1944-, Fox, Arkansas
Fabio Trabocchi, McLean, Virginia
Anthony Uglesich, 1969-, New Orleans, Louisiana
John Uglesich, New Orleans, Louisiana
Herman Vargas, New York, New York
Robert Weland, Washington, D.C.
Janos Wilder, 1954-, Tucson, Arizona
Lisa Yockelson, Hoboken, New Jersey
Eric Ziebold, 1972-, Washington, D.C.
Culinary Institute of America -- Culinary Institute of AmericaCraig Carey, Patrick Decker, Jennifer Meyer, Matthew Raiford, Tara Zmuda
Dairy
Horizon Organic, Boulder, Colorado -- Horizon Organic, Boulder, ColoradoJarod Ballentine, Michael Boswell, Fred Ceconi, Bill Eckland, Jeff Grapko, Diane Kistler, Arden Landis, Cindy Masterman, Jason McGowin, David Morton, Peter Slaunwhite, Connie Weaver, Warren Weaver
The Edible Schoolyard
Jessica Benthien, Berkeley, California
Chelsea Chapman, 1975-, Oakland, California
Eliot Coleman, 1938-, Harborside, Maine
Ann Cooper, East Hampton, New York
Barbara Damrosch, Harborside, Maine
Benjamin Goff, Berkeley, California
Marsha Guerrero, Berkeley, California
Jenny Guillaume, Washington, D.C.
Davia Nelson, San Francisco, California
Kimberly Rush, Washington, D.C.
Kelsey Siegel, 1971-, Berkeley, California
Nikki Silva, San Francisco, California
Josh Viertel, 1977-, New Haven, Connecticut
Alice Waters, Berkeley, California
Food Safety and Quality
The United States Department of Agriculture (USDA) -- The United States Department of Agriculture (USDA)Peggy Barrow, Leslie Davis, Lula Mae Gray, Amy Green, Graciela Iguina, Synthia Jenkins, Basil Lindsay, Howard Seltzer, Robin Smith, Shirley Turpin, Juanita Yates
USDA Food and Nutrition Service -- USDA Food and Nutrition ServiceAudrina Lange, Alison Pack
USDA Food Safety and Inspection Service -- USDA Food Safety and Inspection ServiceJanice Adams-King, Tara Balsley, Matt Baun, Kathy Bernard, Autumn Canaday, Susan Conley, Ben Dinsmore, Eileen Dykes, Amanda Eamich, Nathan Fretz, Brenda Halbrook, Melissa Halbrook, Mary Harris, Rita Hodges, Delphine Hyman, Delphine Hyman, Natalie Illum, Bridgette Keefe, Lydia Kleiner, Argyris Magoulas, Barbara Masters, Holly McPeak, Trish Moynihan, Barbara O'Brien, Keith Payne, Laura Reiser, Ashley Short, Crystal Straughn, Diane Van, Jason Waggoner, Anne Withers, Audrey Young
Guest Services, Inc.
National Restaurant Association
Restaurant Association of Metropolitan Washington -- Restaurant Association of Metropolitan WashingtonStephanie Burdette, Christine Gloninger, Daniel Traster, Glenn Walden
District of Columbia Department of Health
Honey
Beehive Beeproducts, New York, New York
Beekeepers -- BeekeepersShirley Ammon, Ken Brown, Toni Burnham, Pat Deely, Michael Fry, Daphne Fuentevilla, Andy Greig, Carl Greig, Len Greig, Patricia Greig, Claire Hoffman, Marc Hoffman, Kameha Kidd, Brenda Kiessling, Betsy Klinger, Marilyn Kray, Gertrud Mergner, Wolfgang Mergner, Bill Miller, Mary Miller, Ed Murtagh, Laszlo Pentek, Janis Ritchie, Michael Ritchie, Barbara Sina, David Sitomer, Nikki Thompson
Narrative Sessions
Bruce Aidell, San Francisco, California
Ariane Batterberry, New York, New York
Michael Batterberry, New York, New York
Ann Brody, Bethesda, Maryland
Steve Demos, Boulder, Colorado
Steve Jenkins, New York, New York
Judith Jones, New York, New York
Erika Lesser, New York, New York
Bill Niman, Marin County, California
Gus Schumacher, Washington, D.C.
Howard Shapiro, San Juan Pueblo, New Mexico
Slow Roast
Mike Mills, 1941-, Hingham, Massachusetts
Amy Mills Tunicliffe, Hingham, Massachusetts
Rosana Gilmore, El Patio, Rockville, Maryland
Jim Tabb, Tryon, North Carolina
Soy
White Wave, Boulder, Colorado -- White Wave, Boulder, ColoradoMike Bandstra, David Cai, Kortney Dockter, Steve Ehli, Ellen Feeney, Dale Hess, Dick Hou, Summer Lee, Stephanie, Eric Sherman
Spices
Vanns Spices, Baltimore, Maryland -- Vanns Spices, Baltimore, MarylandRita Calvert, Sarah Graham, Ellen Honey, Arehan Kuran, Ellen Trusty, Ann Wilder, Rob Wilder
Tea
Honest Tea, Bethesda, Maryland -- Honest Tea, Bethesda, MarylandJennifer Blazejewski, Jonathan Clark, Seth Goldman, Carrie Haverfield, Thammara Liyanage, Mike Patrone, John Rego, Alicia Schnell
Tools of the Trade
Culinary Historians of Washington, D.C. -- Culinary Historians of Washington, D.C.Jane Adams Finn, Chevy Chase, MarylandMarigail BarcomeKari Barrett, Rockville, MarylandFrancine Berkowitz, Silver Spring, MarylandClaire Cassidy, Bethesda, MarylandMeryle Evans, New York, New YorkLeslie ForrestLinda Franklin, Charlottesville, VirginiaBryna Freyer, Arlington, VirginiaBruce Gaber, Bethesda, MarylandCathy Gaber, Bethesda, MarylandLaura Gilliam, Washington, D.C.Larry HepinstallMarty Kaiser, Fairfax, VirginiaDiane King, Vienna, VirginiaZina Musgrove, Washington, D.C.Kay Shaw Nelson, Bethesda, MarylandElizabeth Nosek, Winterthur, DelawareDenise PetersonPat Reber, Ellicott City, MarylandBettye Robertson, Capitol Heights, MarylandKathi Trepper, Alexandria, VirginiaCarter Van Devanter, Poolesville, MarylandWillis Van Devanter, Poolesville, MarylandDebbie Warner, Cheverly, MarylandVera Oye Yaa-Anna, Washington, D.C.
Slow Food USA
Tradition and Adaptation
Erika Allen, Growing Power, Chicago, Illinois
Will Allen, Growing Power, Milwaukee, Wisconsin
Elizabeth Beggins, 1962-, Pot Pie Farm, Whitman, Maryland
Ann Yonkers, Pot Pie Farm, Whitman, Maryland
Don Bustos, 1956-, Espanola, New Mexico
Jim Crawford, Hustontown, Pennsylvania
Moie Crawford, Hustontown, Pennsylvania
Leslie Harper, Cass Lake, Minnesota
John Jamison, 1947-, Latrobe, Pennsylvania
Sukey Jamison, Latrobe, Pennsylvania
Nova Kim, Albany, Vermont
Les Hook, Albany, Vermont
Tzaxe Lee, 1956-, Fresno, California
Ying Lee, Fresno, California
Mike Pappas, Lanham, Maryland
Harry Records, 1932-, Exeter, Rhode Island
Joel Salatin, Swoope, Virginia
Teresa M. Showa, 1957-, Window Rock, Arizona
Rodale Institute, Kutztown, Pennsylvania -- Rodale Institute, Kutztown, PennsylvaniaKerry Callahan, Amanda Kimble Evans, Kelly Grube, John Haberern, Paul Hepperly, Chris Hill, April Johnson, Jeff Moyer, Maria Pop, Matthew Ryan, Dan Sullivan, Eileen Weinsteiger
Wine
The wine section of the Food Culture USA program was coordinated by WineAmerica, Association of Maryland Wineries, Pennsylvania Wineries Association, New York Wine and Grape Foundation, Missouri Grape and Wine Program, North Carolina Grape Council, and Virginia Wineries Association.
Dana Alexander, Patty Held, Kim Kelsey, Margo Knight, Bob McRitchie, Ann Miller, David Sloane, Susan Spence, Cara Stauffer, Jim Trezise, Bill Wilson, Brian Wilson, Christine Wilson
Collection Restrictions:
Access to the Ralph Rinzler Folklife Archives and Collections is by appointment only. Visit our website for more information on scheduling a visit or making a digitization request. Researchers interested in accessing born-digital records or audiovisual recordings in this collection must use access copies.
Collection Rights:
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Collection Citation:
Smithsonian Folklife Festival records: 2005 Smithsonian Folklife Festival, Ralph Rinzler Folklife Archives and Collections, Smithsonian Institution.
