Patty's finale

       May Day -- my favorite holiday -- Library staff hosted a retirement party for me.  It was purely wonderful.  In addition to co-workers, there were board members, commissioners, the Mayor, book discussion friends, Historical Society friends, Pearls of the Prairie friends, Women in Business friends, librarians from other communities, the State Librarian, and of course, family. 

     Fortunately, I did not have to speak -- except to the wonderful individuals who attended -- and there were plenty of hugs to go around.  But this whole retirement thing is hugely introspective.  It is fairly easy to become self centered where there is so much thinking, cleaning, re-organizing your life for the next twenty years.  The word that keeps bouncing in my head is "JOY."

     For more than 30 years, I have had the privilege of working in a joyous community.  My library jobs have offered me daily contact with people I like.  I have had the opportunity to learn new things every day.

     In Buffalo my joy was creating summer reading and working with history.  I established a Friends group and a Foundation for the library.  And I worked with Nancy and Mary, a reference genius and a storyteller extraordinaire.  They set the standard for me for life long learning and determination.

    In Wheatland my joy was learning history from the southern end of the state and becoming involved in a totally different community/county.  Farming, railroad and irrigation were a far cry from cattle war and tie hacks. There were four libraries in the county, and each of them had different personalities.  Ruth, Julie, Betty and Lee are still at those libraries, continuing to make them essential parts of their towns.

     In Gillette my joy has been based on the energy of everyone who lives here and the excellence of library skills.  I have learned to drive faster here.  I have learned to appreciate the unique skills of every employee.  The importance of regular contact, continuous job training, the nurturing of new hires, have all become part of a routine, which I do enjoy.

     It has been my good luck to meet and work with thousands of people during my career -- not all of them have been joyous, but the majority surely have been.  I have worked in small libraries where I needed to know everything and do everything to a large library with seven departments with managers who are way more than competent.  That is a true joy.

     In preparation of my move from Gillette to my Buffalo home, I have sorted through a hundred boxes of accumulated memories and junk.  That process was not joyous, but some of the things, those reminders, have been pure joy.  I now have a long history of my own, and my finale is full of joy.

Thank you all for sharing my journey.

Goodbye Smithsonian

       We've packed the crates to send the Smithsonian/Museum on Main Street/ Key Ingredients: America by Food to it's next Wyoming town.  The seven man team from the libraries and museum were proficient and meticulous -- hope we haven't forgotten anything.  The total experience was amazing.  
                       
       From the very first training, over a year ago, we have been mentally and emotionally immersed in ideas, planning, checklists, fun, and frustration of a grand event.  But what a great topic:  FOOD.  It fit everything -- history, cookery, folklore, music, games, storytelling, how-to (in so many practical and impractical ways).  It involved volunteers, schools, historical societies, young and old.  It provided new opportunities for all of us, and unexpected challenges and celebrations.

      The very first event in January celebrated Robert Burns, Scottish poetry, music, foods, and we were blessed with library supporters who knew way more than we did about Burns and Scotland.
      The February Art in the Stacks pushed us into a fantastic partnerships with our arts community and a culinary feast for our eyes with a home-based caterer who provided a work of art for all of us. 
      Through March and April we were wrapped up full tilt with both Gillette and Wright libraries and museums providing exhibits, programs, supporters for both communities. 
      Our last official event is May 2 -- Cup Cake Wars.  We had to empty the room to make space for the bakers and sampling booths. 

      There is no doubt that Key Ingredients has touched the lives of thousands of residents.  We have seen children drag parents in.  We have seen grandparents and children attend the exhibit.  Our docents have shared the fun with visitors.  Staff have encouraged visitation by sharing the fun,  The school tours combined the educational value of history and fun.  Oh, my goodness -- it just goes on and on.

      It has been a grand adventure.  I hope you have been able to share it with us.  If not, don't forget the Cup Cake Wars on May 2.

Sunday's wheat

      Grinding wheat on Sunday at the Library.  What's the deal?  It's Key Ingredients -- still in full force as we continue to learn all about Food in America.  This week alone we helped 6th graders learn about making ice cream -- it involves math and science as well as food.  And they had a little lesson in etiquette -- start with the outside fork when eating, and remember to turn the sharp side of the knife toward the plate when you set the table.  Those were the extras.  The main part of the school trips was the walk through the Smithsonian exhibit with librarians and teachers.  There are so many things to learn -- where does food come from?  When did refrigeration start?  How did fast food begin?  Do you know the history of fortune cookies?  And why is there a cheese head?

     I think there is as much interest in the local vendors displays as there are in the Smithsonian exhibit.  Aren't we lucky to live in communities where goat milk is available?  The exquisite store that provide kitchen ware have beautiful items here.  And the unusual ingredients for cooking foreign foods can be seen at your library this month too.

      The Youth Services librarians are having a great time with the food themes for story times: Chew or Not Chew Eat; Who's Hungry, and now the Mouse with a Cookie and Who Stole the Cookie Jar.
Aren't they clever!  And children know exactly what they are talking about!

     Last weekend I thoroughly enjoyed those clever UW professors who talked about food and shared so much information with us.  But I have to tell you I have been equally impressed the 4H - Extension leader  who had parents, grandparents and children grinding wheat with an old fashioned hand-turned grinder.   We all know where our food comes from -- packages at the store.  So sometimes it is just fun to remember where it really comes from and how we use to get food ready for the table.

     Don't forget the coming week with cookbook programs in Wright and Gillette.  Here's the Beef in Wright and also Wright's continuing book and movie discussion.   Key Ingredients, America by Food will be at the Gillette library until April 25.  Rockpile Museum is hosting What's Cooking and Paper or Plastic? The History of Grocery Stores through April 27.