Opening October 3, 2014
at the UAF Community & Technical College in Downtown Fairbanks
Most of us eat without giving a thought to the wealth of history and culture that shapes our dining habits as Americans. Our recipes, menus, and even our fast food options are directly affected by our country’s rich immigrant experience, the history of food preparation technology, and the ever-changing availability of key ingredients.
The UA Museum of the North is working with the Downtown Association of Fairbanks to bring a free exhibit to UAF’s Community and Technical College this fall. Key Ingredients: America by Food was produced by the Smithsonian Institutions as part of the Museum on Main Street initiative. It is touring the state thanks to a grant from the Alaska Humanities Forum. UAMN hopes to capitalize on the opportunity by featuring Fairbanks photos, recipes, stories, and more.
Share a photo of your food-related accomplishments. You can bring a copy of your photo to the exhibit and place it on the wall, along with a description of your entry.
Some ideas for photographs ...
Your world-famous blueberry pie.
The biggest zucchini (or cabbage or tomato or sunflower) you've grown!
Food you've eaten at the Tanana Valley State Fair or the Midnight Sun Festival.
Every Fairbanksan who cooks has a collection of recipes that feature the local bounty.
Whether it's your version of salmon dip or a unique rhubarb recipe, these techniques help tell the story of the people who have lived here through changing times and how they lived.
Share your recipe here.