The Heartbeat Center for Writing, Literacy
and the Arts
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Key Ingredients
Key Ingredients: America by Food
Osseo, WI
June 24 to August 5, 2011
The Heartbeat Center is working with the Smithsonian Institution and Wisconsin Humanities Council to host Key Ingredients: America by Food June 24-Aug. 5, 2011, at Osseo-Fairchild High School, 50851 East Street, Osseo, Wisconsin.
Key Ingredients examines the connections between Americans and food. The photographs, artifacts, and panel displays prompt people to take a second look at what they consume and to consider how food has been important in their history, landscape, culture, and traditions.
The Heartbeat Center is collaborating with local businesses, organizations, and community members to highlight the area’s unique and diverse food heritage. Although Osseo is known for its Norwegian culture and the renowned Norske Nook, the community has an eclectic cultural flavor brought by its people of Native American, Latin American, Baltic, Hmong, Polish, and German backgrounds.
Planned events include taste-testings; creative programs using the area’s writing, visual, musical, and performance talent; panel discussions about food production and processing issues; educational events about food production and safety; international cuisine, and more.
Admission
Admission is free to all events.
Key Ingredients Exhibit Hours
The exhibit will be displayed in the Osseo-Fairchild High School library beginning June 24 until August 5 on the following days and times. Docents will be available to answer any questions you might have about the exhibit.MONDAY 9AM - 4PM
TUESDAY 12PM - End of programs
WEDNESDAY 12PM - End of programs
THURSDAY - Closed
FRIDAY - Closed
SATURDAY 9AM - 4PM
SUNDAY 12PM - End of programs
TUESDAY 12PM - End of programs
WEDNESDAY 12PM - End of programs
THURSDAY - Closed
FRIDAY - Closed
SATURDAY 9AM - 4PM
SUNDAY 12PM - End of programs
Food for Thought Panel Discussions
Wednesdays, 7pm, Osseo-Fairchild Auditorium
We will hold a series of discussions to explore the
questions and controversies about getting food from the farm to the table. Wednesdays, 7pm, Osseo-Fairchild Auditorium
Brats, beans and ice cream floats will be provided at 6:00pm before each of the programs.
For more detailed information about each week's panel discussions and topics, see our calendar of events or please follow this link:
Sponsors
We are grateful to those who have helped make Key Ingredients a reality:
Osseo Community Foundation • Osseo Hometown Market • Norske Nook
Kwik Trip • Bush's Beans • Falls Meats Service
Jackson County Bank • United Bank • Osseo-Fairchild School District
Community Arts • Karen R. Hurd Nutritional Practice
Osseo Historical Society • Nels Gunderson Chevrolet • The Source House
Tri-County News • Osseo-Fairchild FFA
Kwik Trip • Bush's Beans • Falls Meats Service
Jackson County Bank • United Bank • Osseo-Fairchild School District
Community Arts • Karen R. Hurd Nutritional Practice
Osseo Historical Society • Nels Gunderson Chevrolet • The Source House
Tri-County News • Osseo-Fairchild FFA
Purchase a Key Ingredients Insulated Shopping Bag
Purchase a zippered Key Ingredients thermal/insulated bag and your cold items will never melt again, while your hot items will remain hot. The bags are great to take to picnics, parades, potlucks, etc.
Each measures a roomy 10"x15" and sells for $10.
They can be purchased locally at Osseo Hometown Market, Sweet Temptations Bakery, Steen Construction, the Hauge Memorial Library, and The Source House. Bags will also be available at all Key Ingredients events and inside the exhibit.
If you don't live in the area and would like to purchase a bag, send a check payable to The Heartbeat for $12.50 ($2.50 for shipping and handling) and send it to the address below.
The Heartbeat Center for Writing, Literacy and the Arts, Inc.
W11328 Eimon Rd • Osseo, WI • 54758
email: theheartbeat.us@gmail.com
Volunteers hand out Key Ingredients basil seed bookmarks at Lake Martha Days parade
June 19, 2011
The Smithsonian Exhibit arrives in Osseo and we begin putting the pieces together
June 20, 2011
Joanne Trunkel demonstrates making Polish apple strudel at Flavor of Slovenia day
June 26
Completed apple strudel and patista bread ready to be tasted at Flavor of Slovenia day
June 26
Marge Quale from Das Bierhaus in Menomonie, WI demonstrates making chicken and pork schnitzel at Flavor of Germany day
July 10
Participants taste and discuss German cuisine at the Flavor of Germany event
July 10
A visitor models a cheesehead as part of the Smithsonian Exhibit
Key Ingredients visitors take a break to sample milk and cookies
Professional Dairy Producers of Wisconsin Executive Director Shelly Mayer discussed public perceptions about animal welfare in the dairy industry. This discussion was held as part of the Food for Thought program Animal Well-Being and the Wisconsin Livestock Industry
July 13
Dottie Rongstad displays her Norwegian tatting at the Flavors of Norway event
July 17
The Sons of Norway perform Norwegian songs at the Flavors of Norway
July 17
Theresa Soules leads the Osseo Community Band at the "Soules Food" pie and ice cream social
July 19
