History of AZ Heritage Center Musuem

Linda Whitaker shows us some of the hundreds of
boxes of records she went through this summer.

The first meeting of the year with President Anne Lupica included a wonderful talk by museum archivist Linda Whitaker. Linda values the League and all it does, impressing on us the need for keeping accurate records as well as taking oral histories of our members to provide the emotional side of the story.

President Anne Lupica and Linda Whitaker hand out some printed history of the museum.

Susie Brinegar (L) and Renee Donnelly (R) greet Linda after her talk.

Original AHS Museum was the Ellis Shakelford house on Central Ave.

Wigwam Resort to be in new cookbook

Cathy Shumard and Ruth McLeod enjoy the historic artwork.

In 1918, The Wigwam began as the Organization House as lodging for ranch suppliers. These guests suggested that it would be a great place to spend a winter vacation, as did Goodyear executives who sometimes brought their families when visiting the farm. On Thanksgiving Day, 1929, The Wigwam officially opened its doors as a guest ranch with enough rooms for 24 guests. The first nine-hole golf course was built in 1930, expanding to 18 holes in 1941. Although this resort and hotel in Litchfield Park has steadily grown over the past 85 years, a portion of the original structure, The Organization House, remains as the cornerstone of The Wigwam’s authenticity and southwestern charm.

We are pleased that they will be a part of the new cookbook, Tastes & Treasures, A Storytelling Cookbook of Historic Arizona Volume II.

Flavorful Fish Tacos for lunch!

Cookbook Committee Chairs Ruth McLeod, Cathy Shumard and
Linda Corderman meet with Wigwam chefs about our new cookbook.

Ruth McLeod and Linda Corderman at The Wigwam.

Tasty Tuscan soup for lunch.

Fresh Summer Chop Salad

Nothing like a refreshing Summer Chop Salad.

Ingredients:

1 (15 oz.) can chickpeas, drained & rinsed

1/4 red onion, slivered

1 yellow bell pepper, seeded & chopped

1 orange bell pepper, seeded & chopped

1 green bell pepper, seeded & chopped

2 cups grape tomatoes, sliced

2-4 small English cucumbers, chopped

4 stalks celery, sliced

1/3 cup Kalamata olives,
sliced
4 oz. feta cheese, cubed


Dressing Ingredients:

1/4 cup extra virgin olive oil

juice of 2 fresh lemons

2 cloves garlic, minced

2 tbsp. fresh parsley leaves, chopped

sea salt & pepper to taste


Directions:
Whisk together the dressing ingredients.

Toss all salad ingredients in a large bowl with the dressing and serve.


Thanks to Rachel
 CleanFoodCrush.com/chop-chop


Fresh Summer Chop Salad

Nothing like a refreshing Summer Chop Salad.

Ingredients:

1 (15 oz.) can chickpeas, drained & rinsed

1/4 red onion, slivered

1 yellow bell pepper, seeded & chopped

1 orange bell pepper, seeded & chopped

1 green bell pepper, seeded & chopped

2 cups grape tomatoes, sliced

2-4 small English cucumbers, chopped

4 stalks celery, sliced

1/3 cup Kalamata olives,
sliced
4 oz. feta cheese, cubed


Dressing Ingredients:

1/4 cup extra virgin olive oil

juice of 2 fresh lemons

2 cloves garlic, minced

2 tbsp. fresh parsley leaves, chopped

sea salt & pepper to taste


Directions:
Whisk together the dressing ingredients.

Toss all salad ingredients in a large bowl with the dressing and serve.


Thanks to Rachel
 CleanFoodCrush.com/chop-chop


Historical League September Meeting

General Membership Meeting  Date: 9/12/2016

Our Fall season starts with Linda Whitaker, Archivist, speaking on the history of the museum building and funding of the AZ Heritage Center at Papago Park which is the Arizona Historical Society's Museum in Tempe.
Meeting 10:00 - 11:15 am. 
Lunch 11:30 am - 12:15 pm ($15 suggested donation) 
Guest Speaker 12:15 - 1:00 pm. 

AZ Women's History Symposium

The Arizona Women’s History Alliance presents 2nd Arizona Women’s History Symposium at AZ Heritage Center at Papago Park.

Arizona Women at Work: From the Family Economy to the Workplace

Save the Date: Friday, October 7, 2016 
http://www.azlibrary.gov/events/1868

Interested in learning about the history of Arizona women? In researching and writing about Arizona women? In listening to and talking with historians who write about Arizona women? In meeting archivists and others who have research collections? 

We invite historians, researchers, archivists, librarians, museum administrators, students and history lovers. The goal of the symposium is to stimulate the audience to participate in conversations about the contributions of Arizona women representing our rich and diversified cultural and social history. It will help identify assumptions about working women’s roles, discuss the importance of placing women in historical context and stimulate thinking about the research, writing and interpretation of women’s history.
This symposium represents the second major public educational project of the Arizona Women's History Alliance (AWHA), a collaboration of the Arizona Women’s Hall of Fame and the Arizona Women’s Heritage Trail. It is an opportunity for attendees to hear and talk to notable scholars and archivists about conducting research on Arizona women, the process of historical inquiry, providing historical context and answering the “so what” questions.
With opening remarks by Arizona Secretary of State Michele Reagan, this day long symposium will acquaint attendees with the current state of Arizona women’s history.

The Symposium will be held in the Steele Auditorium at the Arizona Heritage Center at Papago Park, 1300 N. College Ave., Tepe, AZ 85281. It begins on Friday, October 7 at 8:00 a.m. until 5 p.m.
To register, visit this website: http://www.azlibrary.gov/events/1868
Contact Karlee Myers at 602-926-3720 for more information about the Symposiu

Sponsors include the Arizona Heritage Center, the Arizona State Library, Archives and Pubic Records, the Business and Professional Women/AZ and the Arizona Archives Alliance.

Greek Feta Salad

Historic Queen Creek Olive Mill offers a great tour explaining the process of growing, harvesting and processing olive oil. Shopping in their unique store and restaurant is an additional surprise. You can pick up a copy of Tastes & Treasures there.

Greek Feta Salad

Ingredients:
1 small head of Romaine lettuce, torn into bite-size pieces
3 tomatoes cut up, or grape tomatoes
1 onion, thinly sliced
1 green pepper, seeded and chopped
1 cucumber, peeled and sliced
1 cup green or black olives
1/2 lb. Feta cheese, sliced or cut into chunks

Dressing ingredients:
1/4 cup Greek extra virgin olive oil
2 tablespoons Red Wine Vinegar
1 pinch oregano
salt and pepper to taste

Directions:
Chill lettuce. Combine dressing ingredients. When ready to serve, toss all vegetables and olives. Top with cheese and serve with dressing