Well we have reached the end of this semesters internship project. I have greatly enjoyed the work that I have completed with the edible education experience broadening my skill set and understanding of curriculum creation for a public history audience.… Continue reading

This past week I got to teach the second of the classes I designed at the Kitchen House. This week’s class was in line with Election Day and explored the topic, “What the Presidents Ate.” As I stated in earlier… Continue reading

This week I finished up another curriculum, in preparation for Election Day I was asked to make a brief curriculum surrounding the topic, “What the Presidents Ate.” At first I was a little unsure about what to focus on for… Continue reading

This week I attended the Southern Foodways Alliance Fall Symposium Continue reading

First things first, the Southern foodways curriculum is finished! Finally after over a month of working on it, it is finished! I’m so happy! Second, I met with Megan last week to go over the second half of my internship… Continue reading

This past Thursday, I got to see the first of the curriculums I’ve created in my internship this fall come to life. After last week’s trial by fire (well induction burner) I was super excited to get back to the… Continue reading

Flexibility is a key part of Public History that is often overlooked by many people. When working with the public, you are constantly having to adjust to the needs of the audience you are speaking with and teaching. However, it’s… Continue reading

This week I continued my progress on researching southern history. Unfortunately I did not make as much progress as I had hoped on the topic because I found out that I did not have a firm foundation on the deep… Continue reading

With my first curriculum under my belt it’s time to begin working on the second one of the semester; Southern cooking. This is a section of food history that I am much less knowledgeable about. When first beginning my research… Continue reading