Join us as we speak with Dr. Caren S. Oberg, Curator of Collections and Exhibits at Valdez Museum and Historical Archive in Valdez, Alaska. Spanning genres of anthropology, education, and the arts, Caren’s work is interdisciplinary at its core; the interplay of objects, people, and memory in particular has fascinated throughout her career and continues to be a focal point. Through her work with the Valdez Museum in Alaska, she explores concepts such as the community dialogue that exists with place, how clothing tells us stories, history’s relationship with the present and future, and much more.
Caren earned a BA in Anthropology from the American University in 1997, a Masters in Arts and Teaching in Museum Education from The George Washington University in 1999, and after a 15-year career in museum education and visitor studies, a doctorate from the University of Minnesota in 2021. The people of Valdez are what drew her to this particular collection; she describes her work as community centered and “joyful,” requiring “creativity and collaboration,” allowing her to take work that is familiar on the surface and go all the deeper in her exploration.
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Our cocktail for the evening: Alaskan Duck Fart Shot
Yes, you read that correctly! This shot is said to have been invented in a bar in Alaska on a slow night when the bartender and a customer were testing recipes. You can read the whole story here.
½ ounce Coffee liqueur (i.e., Kahlúa)
½ ounce Irish cream (i.e., Bailey’s)
½ ounce Canadian whiskey
Pour a measure of coffee liqueur into the bottom of a shot glass. Carefully pour the Irish cream on top as the middle layer. Using an upside-down bar spoon, pour the whiskey on top of the layers in the glass. Take the entire shot in a single drink.
Or, try this warming non-alcoholic alternative: Hot Chocolate
To mimic the sweetness of the Duck Fart, try a solid, really flavorful homemade hot chocolate.
¼ cup granulated sugar (or add to desired sweetness)
¼ cup unsweetened cocoa powder
4 cups whole milk
½ cup semisweet chocolate, (chips, chunks or shavings)
½ tsp vanilla extract
In a medium saucepan, whisk together the sugar and cocoa powder. Add milk, chocolate chips, and vanilla and whisk together. Place over medium heat and bring it to a light boil while stirring constantly. Be sure the chocolate is fully melted and incorporated. Set aside to cool to your desired temperature and serve with your favorite toppings.
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