Sunday, April 8, 2018

New Executive Director of the Arizona Historical Society W. James Burns

Longtime Arizona Museum Professional Named Executive Director of Arizona Historical Society

TUCSON, Arizona – After an extensive nationwide search, W. James Burns has been named the new executive director of the Arizona Historical Society.

Burns comes to the Arizona Historical Society from the University of Arizona, where he served as Director of the Center for Creative Photography and the University of Arizona Museum of Art. Previously, he served as Executive Director of the Desert Caballeros Western Museum in Wickenburg. Burns' appointment with the Arizona Historical Society is effective April 9.

“Dr. Burns’ background is versatile, having worked in history, anthropology, and art museums in four states over a period of nearly 30 years, including organizations in Flagstaff, Phoenix, Tempe, Tucson, and Wickenburg,” said Dr. Voie Chase Coy, President of the Board of Directors of the Arizona Historical Society. “His academic background is grounded in Arizona history, and the relationships he has built over the years will aid the Society in its fundraising efforts.”

During Burns' tenure, the University of Arizona Museum of Art thrived, serving as a model for audience engagement by connecting with underserved groups in Tucson, which positioned the institution well for re-accreditation by the American Alliance of Museums.

At the Desert Caballeros Western Museum, Burns led the museum through a transformative time in its history, conducting the institution’s first capital campaign in 27 years, exceeding the campaign goal by over 100%. In the process of fulfilling campaign promises, the institution’s new vision to be a nationally recognized center for Western art, history, and culture was realized. The journey resulted in the renewed commitment of longtime donors, the support of new individuals and foundations, and a deeper level of community engagement; admissions increased by 30% and membership by 40%.

During his respective tenures at the Desert Caballeros Western Museum and the University of Arizona Museum of Art, both institutions were honored by the Museum Association of Arizona with the Institutional Excellence Award for their exemplary programs, exhibitions, collections and scholarly research.

Burns succeeds Dr. Anne Woosley, longtime Executive Director of the Arizona Historical Society. President Coy noted that in recognition of her years of service, the Board had expressed their appreciation by naming her Emeritus Director. 

Burns said what most excites him about his new role at the Arizona Historical Society is the opportunity to build a national reputation for the Society as a leader among 21st century historical organizations by establishing it as a model for audience engagement and place making. He envisions it as an institution that is nimble, inventive, and ambitious.

"The Arizona Historical Society board of directors was unanimous in selecting Dr. Burns to lead the society forward - he impressed both the board and staff with his vision for the future and the tangible steps we will take to get there,” said Kelly Corsette, Board Vice-President. “His record of accomplishment with a variety of cultural organizations in Arizona speaks volumes of both his abilities as a leader and his passion for our great state. The board is excited to work alongside Dr. Burns and the agency’s dedicated staff to reassert the historical society as a cornerstone of culture and community in Arizona."

"I am very excited about the opportunities for partnerships with museums and cultural organizations across the State," Burns said, adding that his new position fulfills a desire he has had to work with the Society since he was a graduate student at Arizona State University in the 1990s.

"I never wanted to leave Arizona, but my career took me elsewhere after graduate school. Since then, I have looked for a way to return to my home discipline and work with Arizona history. I'm passionate about the mission of the Arizona Historical Society. This opportunity is the culmination of 28 years of experience in the museum field."

Burns’ experience with Arizona history is deep; his dissertation, We Must Grow Our Own Artists: Mary-Russell Ferrell Colton, Northern Arizona’s Early Art Educator, focused on the contributions of the co-founder of the Museum of Northern Arizona to the progressive education movement and the Native American arts and crafts movement, and his Masters’ thesis Gateway to the Colorado Plateau: A Portrait of the Museum of Northern Arizona was an institutional history of the renowned Flagstaff institution.

As a result of his meeting with the Arizona Historical Society staff, Burns believes there will be a smooth transition. “We are all very excited about his hiring and are looking forward to working with him,” said Bill Ponder, Interim Director and Chief Administrative Officer.

Burns, whose research interests include the social and environmental history of the American West, earned a bachelor's degree in history from the University of Arizona and a master's degree from Arizona State University in public history. He went on to earn a doctorate in educational policy studies from Georgia State University. He is also a graduate of the Museum Management Institute, then hosted by the Getty Leadership Institute, (now the Museum Leadership Institute hosted by Claremont College). He currently serves as Chair of the Curators’ Committee of the American Alliance of Museums (AAM), as an AAM accreditation reviewer, as a peer reviewer for the Museum Assessment Program and as a board member of the Western Museums Association.

Previously, Burns worked for the Museum of Northern Arizona, the Louisiana State Museum, the Jamestown-Yorktown Foundation and the Atlanta History Center. From 2007 to 2010, he served as curator of history and city historian for the Tempe History Museum.

Friday, April 6, 2018

Tastes & Treasures II stored at Roswell Bookbindery

What a pleasure to pick up Tastes & Treasures II cookbooks that have been stored at Roswell Bookbindery. Mike Roswell graciously offered to store the books for us but we don't think he will have them for long. We have picked up books 6 times now and have sold 1160 books in the first six weeks!
Picking up 300 more books today was cookbook co-chair Ruth McLeod's husband, Al, who should be an "unofficial" co-chair with all that he has done to support this book!
Helping were Kim Hodgson and Wayne at Roswell Bookbindery.




Thursday, April 5, 2018

Lisa Schnebly Heidinger - author and April guest speaker

Reading from her latest book, The Journal of Sedona Schnebly,
Lisa had us listening intently. The story of the beginning of the town of Sedona (named after her great-grandmother) is one of triumph and tears. A very touching and insiders view of life in the early 1900 in Arizona Territory.
Program co-ordinator, Diana Smith, introduced Lisa and thanked her for her contribution to preserving Arizona history.
There was quite a line of attendees waiting to purchase the book and have Lisa sign it.
The Historical League is also grateful to Lisa for writing the history of all 24 restaurants and resorts in Tastes & Treasures II: A Storytelling Cookbook of Historic Arizona. Her fresh voice and easy approach make this new cookbook a popular read as well as a well-written cookbook!




Tuesday, April 3, 2018

Donors for Tastes & Treasures II cookbook

What a pleasure to deliver books to those who have donated to the new Tastes and Treasures II cookbook. Peggy Withers is a long time Historical League member. We are most appreciative of her support. Ruth McLeod and Renee Donnelly enjoyed visiting with Peggy as she looked over the new book. She even ordered more of our first volume as she loves to share those stories, recipes and photos too!


Saturday, March 31, 2018

1993 Historymaker Erma Bombeck

If you haven't read The Grass is Greener Over the Septic Tank or If Life is a Bowl of Cherries, What am I Doing in the Pits? by Erma Bombeck, you are missing out.

There is no denying that Erma Bombeck had a way with words. Her family gave us her Bean Dip story and recipe for Tastes & Treasures II: A Storytelling Cookbook of Historic Arizona. Found on page 181, Erma's humor shines through.

Here are two of Erma's famous quotes about food, “There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles.”
“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”

Erma Bombeck was honored as a Historymaker in 1993 along with Senator John Rhodes, Bud Jacobson, Bill Kajikawa, Dwight Patterson and Jack Williams. AZ Heritage Center is proud to archive their oral histories, photographs and memorabilia from the Historymakers Recognition Program.



Friday, March 30, 2018

Tour of Pueblo Grande

Fascinating Historical League tour of Pueblo Grande. Such ancient dwellings in the middle of Phoenix. Thanks to Pam Stevenson for organizing this wonderful tour.








Wednesday, March 28, 2018

Got Lemons this time of year? Make Lemon Loaf!

The citrus trees are loaded with lemons this time of year in Arizona. The air is sweet and most of us are sneezing with allergies.  But we have LEMONS. Lots and Lots of Lemons. What to do?

Luscious Lemon Loaf from page 198 Tastes & Treasures Volume I
Ingredients:
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt

1 cup sugar
1/2 cup (1 stick) butter
2 eggs
1/2 cup milk
1/4 cup grated lemon zest
1/4 cup fresh lemon juice
1 cup walnuts, chopped
1 tsp lemon extract

Directions: Preheat the oven to 350 degrees. Grease or line a 5 X 8 " loaf pan with baking parchment paper. Sift the flour, baking powder, and salt together. Combine the sugar, butter and eggs in a mixing bowl. Beat using a mixer fitted with a paddle attachment until light and fluffy, scraping the bowl occasionally. Add the flour mixture alternately with the milk, mixing well after each addition. Stir in the lemon zest, lemon juice, walnuts and flavoring.
Spoon the batter into the prepared pan and bake for 55-60 minutes or until the loaf tests done. Cool in the pan for 5 minutes. Remove to a wire rack to cool completely.
Note: you may drizzle with a mixture of 1/4 cup confectioners' sugar, 1 tsp half and half and 1 tsp lemon juice. Pierce the loaf with a fork to let the delicious drizzle sink deep inside. Top with sliced lemons and blueberries.
Makes 1 loaf.