PULLMAN –  From Oct. 6 through Nov. 5 Dining Services will showcase Local and Sustainable Menu Items in collaboration with the WSU Museum of Anthropology’s “What’s for Dinner on the Palouse?” and  the Smithsonian Exhibit, “Key Ingredients.”
 
“Key Ingredients” is the newest exhibition from Museum on Main Street, a partnership of the Smithsonian Institution Traveling Exhibition Service (SITES) and state humanities councils.  “Key Ingredients” is coming to Pullman through the efforts of the Humanities of Washington, the Museum of Anthropology, and the WSU Libraries.  Key Ingredients is on display at the Terrell Library Atrium through November 5, 2008. 
 
Through a selection of artifacts, photographs and illustrations, “Key Ingredients” examines how culture, ethnicity, class, landscape and tradition influence the foods and flavors we enjoy across the nation. 
 
The exhibition also looks at 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. 
 
As a special extension of “Key Ingredients”, Mary Collins, Director of the Museum of Anthropology, invites the WSU Community to explore What’s For Dinner on the Palouse? From 12,000 B.P. to 2,100 A.D.  Collins said, “The Palouse Region has its own history and culture and these are expressed in the native and cultivated foods of the area.  From salmon and camas to wheat and garbanzo bean flour cakes we love our food and are uniquely positioned to lead the world in new directions of food production and marketing.”
 
Dining Services will explore “What’s For Dinner on the Palouse?” by showcasing menu items made with local and sustainable ingredients.  In purchasing local flour, legumes, apples, potatoes, beef, chicken and more, Dining Services is committed to sustainability and maintaining the culinary traditions that define the Palouse.