beer keg

Press Release


Press Release


Press Release

Key Ingredients

Key_IngAmerica by Food

A Traveling Smithsonian Exhibit

hosted by:

Poplar Heights Farm

October 1 - November 12, 2005

Presented by the Missouri Humanities Council
 as part of the Museum on Main Street Partnership


Through a series of artifacts, photographs and illustrations, “Key Ingredients” examines how culture, ethnicity, landscape and tradition influence the foods and flavors we enjoy across the nation.  The exhibition also looks at the evolution of the American kitchen and how food industries have responded to the technological innovations that have enabled Americans to choose an ever-wider variety of frozen , prepared and fresh foods.   Read all about it at:

Schedule of Events

October 1

Opening Day - Featuring German Food by the Nunnery of Germantown, Missouri.  A Home Brewing demonstration by Kevin Young of Creative Spirits, Springfield. Free samples of the finished product.

October 8

Kevin returns to bottle the brew at 1pm.  Briscoe Lodge will cater a BBQ lunch from 11am to 1pm.

October 9

Baker Creek Heirloom Seeds - will show a display of over 200 kinds of heirloom produce, fresh from a tour at Silver Dollar City.  Jere Gettle, owner, will give us a presentation on his heirloom seed farm at 2 pm.

October 15

Bread making Class - Our own Martha Stewart and pal Ione Berry will give us a class on making simple bread dough that can be used for anything from dinner rolls to donuts.   Each student will be able to knead dough to the right consistency and texture, and taste the finished product.  2pm, at the Community First Bank basement, on Ft. Scott St.

October 22

Baltimore Bend Winery - A wine making demonstration by this local winery from Waverly, Missouri.  Tasting, equipment and how-to.

October 23

Museum Weekend - Michele Hansford of the Powers Museum in Nevada will present Holiday Food Traditions and table displays from their historic collection.  Bates County’s Pioneer Museum will also have artifacts to display. 2pm.

October 29

Cowboy Chuckwagon - an authentic 1880s chuckwagon will be set up by cooks Bob and Glenda Thoms of Harrisonville. They will cook over an open fire samples of trail food telling tales of the west. Dean Rhodelander of Peculiar will demonstrate making deer jerky and summer sausage at home.

Events are subject to change or cancellation.
Please check back for updates.

The exhibition afforded many exciting educational opportunities for teachers to include in their classroom curriculum. Students were able to tour “Key Ingredients” and accompanying local exhibitions, create products to be displayed in the exhibition, engage in lesson activities that explore the theme  and participate in local programs hosted by Poplar Heights Farm. The lesson activities were keyed to national standards, and qualified for Social Studies credit.

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