Plan on making a couple of trips to the Payson Public Library this summer to take in all of the Smithsonian traveling exhibit, Key Ingredients: America by Food. It may not look like all that much upon first entering the meeting room where it is displayed, but upon closer inspection, your brain might be a little boggled — there is that much to see.
Tall, folding panels have made the meeting room a maze. Each panel tells a story with illustrations and words — you have to stand back a bit to get the full impact of the illustrations and then move in closer to read the words and enjoy the details in the photos and drawings.
That isn’t all the exhibit entails, contributors from the library staff, Library Friends of Payson and the community all have donated fabulous artifacts reflecting the topic. Among the donors are Terry Morris, Bessie Tucker, Kathy Morgan, Candee Randall and Romaine Brophy.
More than 100 area residents attended the ribbon cutting and grand opening reception for the exhibit June 24. Not only did they get a sneak peek of the exhibit, they were treated to an almost overwhelming spread of great food, prepared by the library staff and members of the Library Friends of Payson.
Tucker heard people say the exhibit was, “inspiring,” they “learned a lot,” and “seeing Lincoln’s china pattern was special.”
The exhibit, which is in Payson with the assistance of the Arizona Humanities Council, is on display through Aug. 7 during regular library hours. As part of it, a series of special complementary events are planned: Fry Bread for Families lunch sale from 11 a.m. to 3 p.m., Thursday, June 30 and July 28; Eloiza’s Flour Tortilla Making Class, from 1 p.m. to 3 p.m., Tuesday, July 12, free, but registration required, (928) 474-9260; Rim Country Auto Club exhibit, Saturday, July 16 at Rumsey Park; Picnic in a Jar Cooking Class, 10 a.m. to noon, 2 p.m. to 4 p.m., or 6 p.m. to 8 p.m., Tuesday, July 26, $10 per person, register in advance for session of choice by calling (928) 474-9260; Deep Pit Cooking demonstration, noon, Saturday, Aug. 6, free, but reservations are requested, call (928) 474-9260.