25 at 25: Food Fund for the Future

For a quarter century, the National Museum of American History has stimulated senses and minds through the American Food History Project. Food has become both a solid platform and a powerful lens for exploring a wide range of topics, themes, and communities in American history. As one of the major research, collecting, and programming initiatives at the museum, food history connects our diverse audiences with the past as well as with current issues and each other. To celebrate the 25th anniversary of the American Food History Project’s founding and ensure continued support, we have launched the 25 at 25: Food Fund for the Future initiative. 

The 25 at 25 initiative seeks to raise 25 gifts of $25,000 or more to fund the work of the American Food History Project in 2022 and beyond. The project team is currently working to:

  • Build audiences more reflective of the nation’s diversity and complexity. 
  • Implement digital recording and streaming for a wider reach.
  • Create a more robust and interactive platform for guest chefs and speakers to share their experiences and expertise. 
  • Continue paid internships for individuals from historically underrepresented communities in food history and museum studies. 

Recognizing the importance of this effort, The Julia Child Foundation for Gastronomy and the Culinary Arts pledged the first $25,000 gift during this 20th anniversary year of the museum’s acquisition of Julia Child’s kitchen. Likewise, the recent generosity of the Winiarski Family Foundation will make a significant impact on our activities as it did 25 years ago with the first gift toward the American Food History Project. 

Donate here to support this initiative! Join the National Museum of American History in shaping exceptional programs that draw upon our goal to become the most relevant, inclusive, accessible, and sustainable history organization in the country. The Museum welcomes gifts at all levels. Opportunities can be tailored to meet your interests or your organization’s goals.

To learn more about the 25 at 25: Food Fund for the Future initiative, contact Kari Fantasia at (202) 633-3302 or FantasiaKa@si.edu


The museum extends its warmest thanks to supporters of the 25 at 25: Food Fund for the Future initiative: Cabot Creamery Co-operative, The Cafaro Foundation, Al Diaz and Angela Phillips Diaz, Carl Fleischhauer, The Julia Child Foundation for Gastronomy and the Culinary Arts, Johana Mendelson-Forman, Napa Valley Vintners, Joan Nathan and the Gerson family, Potomac Construction, Wegmans Food Markets, and an anonymous friend. 


 

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