Tag Archives: Writing

Hometown Heritage Newspaper Column: Offering Tools to Preserve Communities

The philosophy behind my syndicated newspaper column “Hometown Heritage” is to help people preserve the heritage of their communities–the “real,” physical communities, like rural towns and city neighborhoods with strong identities–that seems to have been lost as American life has moved ever faster, and onward. This involves helping folks understand in simple terms how they can keep their communities alive by through collaborative oral history projects, DIY historic preservation, community museums and the like.

Many times, folks just need help getting started with good resources and connections for making these memories sustainable and archival for future generations. One positive thing about our current economy is that we’re all remembering how important community is to our livelihoods and the preservation of our cultural heritage. It’s not just the purview of folks with money, ornate houses or preservation credentials.

My readers, have been such an inspiration to me since the column began in spring 2008. I feel so grateful and honored every time someone  tells me that they appreciate my “Hometown Heritage” column. You have given me the courage to try something new. I hope that together we will continue to inspire even more communities to value and protect their own heritage. If you would like to see my syndicated column about how to preserve the heritage of your community in your local paper, call 318-527-0709 or e-mail me at jkguin@hotmail.com. Thanks for reading!

Master’s Thesis: “Timbertown Folk Traditions”

In 2002, my Master’s Thesis from the Northwestern State University Folklife and Southern Culture program was published in the Louisiana Folklife Journal and presented at the Louisiana Folklore Society Conference.

Published in Louisiana Folklife Journal:

Vol. XX., 1996
55 pages, 0 Photographs, $10.00
Abney, Lisa. “Artist Profile of Hurst Hall”
Guin, Jeffery K. “Timbertown: Folk Traditions of Louisiana’s Fading Timber- Centered Communities”
Salter, Heather. “Evaluating Belief in La Llorona Narratives”
Collins-Friedrichs, Jennifer. “Alice Dunbar-Nelson: Mardi Gras and Masking in New Orleans’ Creole Community of Color”

CRM Journal Review: Key Ingredients Exhibit

Sponsors: Smithsonian Institution Traveling Exhibition Service (SITES) and the Federation of State Humanities Councils; Exhibit design and fabrication: SurroundArt; Curator: Charles Camp
Traveling exhibit

Jack Delano/Library of Congress (children’s table) W.A. Henry/State Historical Society of Wisconsin (fruit stand)

Roadside fruit and vegetable stands, such as this one photographed in Wisconsin in 1895, have supplied generations of Americans with fresh local produce. Holiday gatherings often bring out the “children’s table,” such as the one shown here in this 1940 view of a family Thanksgiving Day dinner.

If media portrayals are any indication, food weighs heavily on the minds of Americans. While much of that attention relates to the negative realities of health issues, dieting, and eating disorders, a traveling exhibit now making its way across the country takes a look at the sunnier side of America’s evolving relationship with food.

Key Ingredients: America By Food is a product of the Museum on Main Street program, which is sponsored jointly by the Smithsonian Institution Traveling Exhibition Service (SITES) and state humanities organizations. Spanning America’s history from native hunting and gathering to modern fast food, the exhibit delves into the multifaceted connection between the country’s foodways and its culturally diverse heritage. Complementing the exhibit is an interactive website, http://www.keyingredients.org, that invites people to share family recipes and food stories, learn about other food traditions, and post information on favorite restaurants off the beaten path.

The exhibit includes a series of panels containing five themed sections including “Land of Plenty,” “Local Flavors,” “Dynamic Delivery,” “Festival of Feasts,” and “Home Cooking.” Together, these topics demonstrate how traditions originating from a survival mechanism can grow into traditions that reveal unique details about cultures throughout the world, especially when those cultures are concentrated into one land and one people.

The first section, “Land of Plenty,” examines the ways Americans find their food. Beginning appropriately with the Native American experience, traditions of hunting, gathering, and early farming are detailed. This section also describes the societal structures that evolved to enhance food supply, including plantations and ranches. In its examination of regional immigration and influences, the “Local Flavors” narrative deftly sums up much of the exhibit’s intent: “Food is the bounty of the earth and the work of human hands. It has unrivaled power to connect people with place, to create an identity for a community or region and to plant an enduring memory in people passing through.”

“Dynamic Delivery” and “Festival of Feasts” address topics that range from cultural minutiae to mass marketing. A taut timeline of industrial progress takes shape while still weaving in emotional themes of family and community. Canning technology is credited as a major breakthrough because of its usefulness for families and the food industry alike. The exhibit links the experience of family and industrial canning through the examples of entrepreneurs like Joseph Campbell, whose cherub-cheeked “Campbell’s Kids” signified health and comfort to many Americans.

Advances did not occur just in factories. New gadgets have been commonplace in kitchens throughout history. Even today, one may find hundreds of kitchen items at any discount store, not to mention the kitchen wonders advertised “as seen on TV.” Supporting the exhibit at its showing in Natchitoches, Louisiana, were some 30 real life gadgets.(1) Cane River Creole National Historical Park provided artifacts such as crockery, a bench-mounted coffee grinder, a swing churn, and ice tongs that all represented technological advances of their time. While the nature of a traveling exhibit limits opportunities for moving parts, the adaptation of some of the more modern gadgets would improve the interactive experience. The only real interactive element in the exhibit is a series of “lids” that can be lifted to reveal bits of interpretation on common American foods.

Although the progress of mechanization and agricultural improvements figures prominently, the overarching narrative returns time and again to foodways of the family. The exhibit’s “Home Cooking” narrative establishes the link between food and memory. Replicas of handwritten recipes set the tone for stories about the making of traditional dishes, their conveyance to succeeding generations, and how the traditions served to define the family line. The New World’s mythic meal, the first Thanksgiving, is described as the first merger of cultures that set the precedent for America’s food traditions throughout its history. Likewise, Christmas is portrayed as a season of relative plenty and special foods, transcending socio-economic lines and equalizing all Americans.

The exhibit maintains its celebratory sentiment using heavily idealized imagery to make the visual connection between food and family. A 1950s illustration of a housewife advertising the convenience of her Hotpoint electric range is featured prominently in the exhibit and accompanying promotional materials. But until such modern conveniences became widespread, getting and preparing food was a difficult task for many Americans. Most people labored in dangerous circumstances for their food, either in growing, gathering, or preparation. Key Ingredients touches upon the challenges of the family farm and the role slaves played in farming, but with little detail. For example, planters are described as recognizing that certain peoples of other countries were skilled in the cultivation of specialized crops and “quickly appropriated” their expertise in America.

Receiving even less attention are many events that led to the advancements in food storage and preparation that feature prominently in the exhibit. The advents of a skyrocketing American population and ever-busier lifestyles are explained as the primary drivers of these advances. However, many of these improvements were heavily influenced by events related to food safety, including watershed scandals in the food industry and the establishment of the United States Food and Drug Administration. Events such as these played highly significant roles in shaping our own food traditions today. Prevalent regional folklore and traditions on the safety of food and “making do” in lean periods would provide additional depth to the exhibit’s already strong emphasis on cultural diversity.

Like so many traditions, the food-family connection in America is rapidly changing. Cultural resource management professionals and other visitors to Key Ingredients will gain a new appreciation for the role food has played historically in America’s development. In fact, the exhibit succeeds so well in its quest to document the ways food traditionally connects families and cultures that modern realities of fast food and single-parent households will leave some visitors with an aftertaste of bittersweet nostalgia.

Jeff Guin
National Center for Preservation Technology and Training
National Park Service

 

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NCPTT Notes Issue 48: Introducing Preservation Today

This publication features the usual training and research articles. A few were written by a promising student journalist named Kevin Clarkston. I was lucky enough to teach Kevin in a Feature Writing class at Northwestern and then have him as a practicum student at NCPTT. One of his articles features the new Preservation Today social media experiment I’ve been working on.

Detoxifying American Indian artifacts

Decades of antiquated preservation methods have led to the contamination of American Indian artifacts with toxic metals, potentially damaging the artifacts while posing danger to the conservators working with them.

With a grant from the National Center for Preservation Technology and Training, Timberley Roane, associate professor of biology at the University of Colorado at Denver and Health Sciences Center, has been researching a means to resolve an environmental quandary involving toxic substances and artifacts such as kachina dolls, pipes, pottery, blankets, mounted animals and ceremonial masks.

“Historically, artifacts might have been treated with a variety of different pesticides to preserve the objects from insects and microbial damage,” Roane said. “Two of the most prevalent pesticides that we’re most concerned with now are mercury and arsenic, as the toxicity of these metals to biological systems is under review.”

Roane, a Lumbee tribe member, collaborated with a Navajo friend who works with the Environmental Protection Agency to conceptualize the use of bacteria as a possible means to extract mercury from these artifacts without damaging them. Due to the presence of mercury, for example, and the risk of dermal or inhalation exposure, some of these artifacts could not be put back into cultural use.

Roane is working with bacteria already living on the artifacts that will allow her to change mercury into a gaseous form that can then be disposed of properly. This builds on her past research that uses naturally occurring bacteria for environmental cleanup.

“With funding from the NCPTT, we’ve been able to isolate mercury-resistant bacteria capable of removing mercury from contaminated media,” she said. “We are very excited by the prospect of being able to remove mercury from treated museum materials, in hopes of mitigating the toxicity of these materials for not only repatriation to tribal members but for anyone who comes in contact with them.”

Traditional methods of removing toxic metals include chemicals, ultraviolet light and heat. These methods can damage materials, which led to Roane’s desire to research less invasive methods to clean collections.

“You have to treat them gently and with respect, especially since some of these materials are considered living by their native peoples,” she said. “New methods like those proposed by the grant procedures offer new hope.”

Roane was granted access to Native American collections at the Arizona State Museum for her research. Dozens of samples have been taken and documented. After the bacteria are grown in the lab they are screened for their ability to turn mercury into a gaseous form. Those bacteria are then tested further.

While much is not known about contamination levels in native artifacts, Roane’s research represents a promising step toward dealing with the contamination from the past while preserving these significant cultural artifacts for the future.

“The start to this project shows a lot of potential,” she said. “We plan to continue our efforts in using bacteria to remove mercury from collections and hope to eventually develop an effective mitigation technology.”