Viewing page 394 of 401

This transcription has been completed. Contact us with corrections.

June 29-July 4; July 6-9, 2017  
Log Sheet#2   
SMITHSONIAN FOLKLIFE FESTIVAL
AUDIO/VIDEO LOG SHEET
Logger/Videographer: Ricky Poulton
Recorder Number (Main): CFCH 4 
File Name: CookH1_0084.wav 
Recorder Number (Backup): CFCH zoom 
File Name: STE-000.wav
Presenter: Sarah Chapman  
Date/Time: 7/9/16 12:30 pm
Program: Circus Arts 
Stage: Cookhouse
Group Name: 
Session Title: Old Settlers Baked beans/momma Guppois Marinara

[[2 columned table]]
| PARTICIPANTS | INSTRUMENT/OCCUPATION |
| --- | --- |
| Sarah Chapman | Hose |
| Amit/ Stoddard | Chef/Host |
| Becky Garrin | Chef |

Contents/Notes (continue on back): 
1. Announcements and sponsors
2. Recipe by Barnsy the clown - classic recipe - "set it and forget it"
3. International Red Nose cookbook
4. browning ground beef, slicing bacon - foods are high in protein
5. Sarah's and Amity's circus background - Amity's cooking background
6. A circus girl's cookbook - classic circus recipes
7. Sarah cooked 2 large meals for 24 people - circus travels on its stomach
8. circus gnircus: 60-70 people, up to 120: circ du soleil: 200-300 people to cook for
9. circus is a place where families come together and many nationalities come together
10. circus cooking about managing missing components - planning ahead
11. traveling allows for local sourcing, regional recipes 
12. Add white sugar, brown sugar, molasses?, maple syrup?
13. Add chili powder, black pepper diced minstariran[[ ? off page]] add garlic if you want