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June 29-July 4; July 6-9, 2017
Log Sheet# 2

Smithsonian Folklife Festival
Audio/Video Log Sheet
Logger/Videographer: Karlene Masters
Recorder Number (Main): CFCH 4
File Name: COOKHI_0060.wav
Recorder Number (Backup): CFCH 
File Name: ATG_000.wav
Presenter: Maia Daniel grad student (volunteer)
Date/Time: 7/1 - 12 pm
Program: Circus Arts/Foodways
Stage: Cookhouse
Group Name:
Session Title: Before the Show: Lunches (Cookhouse Chili & Sunset Corn Bread)
[[2 Columned Table]]
|Participants||Instrument/Occupation|
| Sarah Chapman | Cook - Sailor Circus |
|   |
|   |
|   |
| Prof. David Tetraut | Calliope player in the background ~ 12:50-1:05 pm of recording
|   |
| Maia Daniel | Assistant|
|   |
[[note linked with arrow from Sarah Chapman]] her microphone dropped 12:18 into presentation
often requested volunteer to bring needed items like paper towels, potpads, etc. [[/note]]
Contents/Notes (continue on back):
1.Dramatic reading of Cookhouse (Ringling) - Mr. Zope (repeat from 11:00 am) describes setup of cookhouse, a tipical day's "grocery list"
2. Chili recipe from a Canadian grocery store index card (free!)
3. Cornbread is a quick bread. Mix wet and dry ingredients until just mixed.
4. Improvisation important in cookhouse. Ex: uses wooden tool to crush peppercorns, garlic
5. Sarah learned to make clam chowder from Bozo the Clown, including collecting clams
6. New Mexico Chili is served over fritos ("fritopie") and served w/ red or green
7. - if both, it's called "Christmas" (Maya story) ~ 12:42 pm
8. Calliope is pronounced 2 ways - 3 syllables Cal-Lee-ope
4 syllables cal-Li-o-pe