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Smithsonian Exhibit Prize Winner
Wednesday, 02 September 2009

September 2-- Cleo Hansley of Vidalia was one of almost 100 people who stopped by the Southeastern Technical College campus for the grand opening of a very special exhibit in our area.  Key Ingredients: America by Food is a Smithsonian traveling exhibit on display in the college’s main lobby now through September 20th.

ImageCleo Hansley and granddaughter Jamiah Robinson, both of Vidalia, enjoyed sweet rings and a sweet prize. 

Hansley was presented this week with a special door prize she won through a drawing held at the grand opening.  While perusing delicious displays, visitors were given Vidalia® mugs, pens, and most importantly,  treated to deep fried Vidalia® onion rings courtesy of the Vidalia® Onion Committee (VOC), the national marketing organization of the famous crop’s growers and packers.  They could also sign up to participate in a drawing for a grand prize Vidalia® onion goodie basket. 

Executive director Wendy Brannen of the VOC says the exhibit from the esteemed Smithsonian is an honor for the area and that she is glad people pursued bringing it to Toombs County.  Brannen remarked, “The Vidalia® Onion Committee is especially pleased because, just like cornbread, sweet tea, fried okra, and so many amazing treats our families have cooked and consumed for generations, Vidalia® onions are an integral part of our area’s culinary heritage, and that’s what this exhibit is all about.”  The Vidalia® Onion Committee donated a collector’s plate, recipe cards, Yumion doll, and other items bearing the Official State Vegetable to the exhibit that will become a permanent part of the Smithsonian Institute.

Local enthusiasts with the The Ohoopee Library System and The Ohoopee Regional Council for the Arts (ORCA), along with The Georgia Humanities Council, worked persistently to win a stop along the exhibit’s national tour.  Through a selection of artifacts, photographs, and illustrations, this traveling exhibition from the Smithsonian Institution examines the evolution of the American kitchen and how food industries have responded to the technological innovations that have enabled Americans to choose an ever-wider variety of frozen, prepared, and fresh foods.  There is no charge for this presentation.

For more information on Key Ingredients, visit:  http://www.keyingredients.org/, or contact Dusty Gres, Director, Ohoopee Regional Library System, at 912-537-9605.





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